Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts

Thursday, March 13, 2014

Chicken and Dumpling Casserole

If you love Chicken and Dumplings, you will love Chicken Dumpling Casserole!  I have certainly made my share of Chicken and Dumplings (check below for links) and love this easy casserole for a fast and fabulous meal made with Homemade Biscuit Mix and a Homemade Cream of Soup Base.


Tuesday, June 4, 2013

Sweet Italian Skillet Chicken Breasts

These skillet cooked chicken breast are moist and flavorful.   Not only are they great for your main attraction but also on a toasted bun or sliced topping a salad.  Even my pickiest eater loves chicken breast cooked this way.  Enjoy!


Wednesday, January 30, 2013

Fried Chicken in the Oven, Really!

You can fry chicken in the oven..really!  Not breaded and placed on a baking sheet.  But in a chicken fryer/dutch oven and with oil in the pan.  Not much, mind you, but enough to fry chicken.  I just finished frying mine and Oh My, it was sooo good!  It reminded me of eating Kentucky Fried Chicken!

I saw this at Christy Jordan's Southern Plate.  I just love Christy, don't you?  Hey Christy!  ~waving hard~  She said you need to check your oven temperature and you do!  If you oil isn't hot enough you will end up with greasy chicken.  You know how that goes.  Yes, just like it does on the stove.  I have done that a time or two.  I changed things a little...like I always do.  ~smile~   I could only good cook a half a chicken at the time.  If you are cooking a whole chicken, you will need two chicken fryers/dutch ovens or cook in batches.  Are you ready to make Fried Chicken in the Oven?  Great!  Save me the pulley bone!  ~wink~


Friday, January 18, 2013

Thursday, January 17, 2013

Parsley Lemon Butter Chicken

I made this the other night and my boys ate it all.  The next night, they asked for it again. ~smile~   Obviously, the amount of butter/margarine can be reduced.  I made this recipe the first time the day I started to make something with german chocolate and found the box opened and could not use it.  Since I already had the margarine melted ...I  used it for the chicken.  YUM!

This is what was left after supper! 

Parsley Lemon Butter Chicken 

1/2 cup margarine or butter
4 to 5 Tablespoons lemon juice
3 Tablespoons worcestershire sauce
1 T garlic, 3-5 cloves, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon salt or to taste after cooking

Preheat oven to 375 degrees F.  Rinse chicken and remove any giblets.  For some reason, I don’t ever get any in my chickens any more.  I love chicken liver.  Cut down the back and place breast side down in pan.  Heat all ingredients in a small pot until margarine is melted.   Spoon a little of the sauce on chicken, to cover.   Flip the chicken over and spoon the rest over the chicken.  Cook in preheated oven for 45 minutes, checking after 25-30 and tenting with foil so the parsley does not burn.  After 45 minutes, turn oven to 350 degrees and cook another 45 minutes or until chicken is 165 degrees, the leg joint breaks free easily, and juices run clear.  Can serve sauce over chicken pieces or for dipping.  I bet it would even be great to make rice.  ~smile~ Enjoy!

Thursday, November 24, 2011

Brined and Smoked Turkey


It's that time of year again.  Yep, Turkey Time!  (written a few weeks ago)

Getting ready for Turkey Day, I wanted to try different ways cook the big bird. I brined a turkey and my hubby, Ted, said he wants to smoke it. Being the considerate  person I am, I agreed! ~smiles~

Remember, turkey isn't just for the holidays.  This is perfect for a get together during the summer months, too.  We have done this many times.  <3 and hugs!








Make certain you have room in refrigerator to put the container you are brining your turkey in or enough ice to keep it COLD at all times.

Brine for Turkey


turkey..mine was 12 lbs
1  1/2 to 2 gallons water
1 cups coarse kosher salt
1 cups granulated sugar
1/4 cup minced garlic
2 -3 stalks celery, cut in chunks
1 medium to large onion, cut in half
8 bay leaves..depending on size
1 stick of butter or margarine, cut in slices
turkey sized roasting bag
container to brine turkey in..I used a 5 gallon bucket, bleached.  The turkey was put in the roasting bag, inside the bucket, inside the fridge! ;D

Rinse bird and remove neck and giblets. Save these if you want to make gravy.
Mix 1 1/2 gallons water and remaining ingredients in a pitcher or container.
Stir to dissolve.
Put rinsed turkey in bag then in container.
Pour brine over turkey.
Add more water if needed.
Brine overnight.  If brining for a shorter amount of time, increase the sugar and salt by 1 cup each.

Take out of brine and rinse thoroughly, inside and out.  Pat dry and place slices of butter under the skin.  You can add the veggies to the cavity if you wish for added flavor,  but do not eat them.  They will be too salty.

While waiting for charcoal to get red...presoak hickory chips for 30 minutes or more.
Take chips out of water and put on hot coals.
When grill is between 250 and 275 degrees...put turkey off to the side, away from the coals, on grill.
Check in an hour.  Tent with foil if the breast is getting too brown.  Our turkey was done in 3 1/2 hours.  Internal temperature in leg should be 175 - 180 degrees and the breast should be 165 - 170 degrees.

Tuesday, November 8, 2011

Buttermilk Fried Chicken

Everyone loves fried chicken!  That is, I have never met anyone that doesn't love fried chicken.  I know we do here and I can't remember ever going to a reunion, homecoming or any other get together, without at least one big ole pan full of crunchy, delicious pieces of fried chicken!

It is so easy to cook and so rewarding once finished.  Gather the family...no need to call your neighbors they will come aknocking on your door, to eat this down home Southern Comfort Food. <3 and Hugs Y'all!

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Moist chicken breast with crispy skin

Sunday, August 28, 2011

Brined Roasted Chicken

I had never brined a chicken before...that is until a few weeks ago and now I am hooked!  I found the brine on the back of my Kosher Salt box.  :D  I adapted this recipe from it.  


I just love the way it makes the chicken taste and it is oh so moist!  Very simple to do.  Add herbs, fruit, garlic...whatever you wish to the brine.  Enjoy! 

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