Chicken Recipes

| Thursday, June 10, 2010 | |

Chicken Recipes


6 chicken wings 1 sm. clove garlic 1 scallion 1/4 c. soy sauce 2 tbsp. honey 2 tsp. rice-wine vinegar 1/2 tsp.g rated ginger 1/2 tsp. oriental sesame oil Pinch of cayenne 1 tsp. sesame seeds 1 tbsp. chopped fresh coriander or parsley Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces. ------------------------


1 pkg. Lipton onion soup 1 jar apricot preserves 1 bottle of clear Russian dressing 2 lbs. chicken wings Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve. ------------------------


36 chicken wings 1 (5 oz.) bottle soy sauce 1 tsp. Dijon mustard 4 tbsp. brown sugar 1/2 tsp. garlic powder Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12. ------------------------


5 lbs. bag chicken wings (drumettes) 12 fl. oz. Louisiana Pre Crystal Hot Sauce 1-2 sticks butter Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pourinto deep pan or crock pot. Add chicken wings to sauce and heat thoroughly. ------------------------


2 whole chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size. ------------------------


1 lg. can Parmesan cheese 2 tbsp. oregano 4 tbsp. parsley 1 tsp. salt 1 tsp. pepper 1 stick margarine 4-5 lbs. chicken wings Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm. ------------------------


5 lbs. sugar 4 oz. plus 1 c. instant tea 1 gal. boiling water Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500. ------------------------

1 1/2 lbs. chicken wings, disjointed 1 med. egg 1/2 c. soy sauce 2 tbsp. garlic powder 1/4 tsp. ginger powder 1 med. onion, finely diced 2 c. finely crushed corn flakes Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.


1/3 c. lemon juice 1/4 c. soy sauce 1/4 c. vegetable oil 3 tbsp. chili sauce 1 clove garlic, finely chopped 1/4 tsp. pepper 1/4 tsp. celery seed Dash of dry mustard 3 lb. chicken wings MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade. ------------------------


1/2 stick margarine 1 bottle Durkee hot sauce 2 tbsp. honey 10 shakes Tabasco 2 tsp. cayenne pepper (optional) Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve. ------------------------


20 chicken drummies Good 1/4 c. butter, melted 1 tbsp. hot pepper sauce 2 tbsp. vinegar 2 pkgs. Hidden Valley dressing mix Paprika Celery sticks Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip. ------------------------


2 doz. chicken wings 5 oz. bottle soy sauce 2 tbsp. brown sugar 1 tsp. Dijon mustard 1/2 tsp. garlic powder Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10. COMMENT: May be frozen in marinade. Bake after defrosting. ------------------------


4 whole chicken breasts, skinned & deboned 1/2 c. unseasoned fine bread crumbs 1/4 c. grated Parmesan cheese 1 tsp. salt 1 tsp. thyme (or 1/4 tsp. powdered thyme) 1 tsp. basil 1/2 c. butter, melted
Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10. MARINATED CHICKEN WINGS 1/2 c. soy sauce 1/2 c. honey 1 tsp. garlic powder 1 tsp. chili powder 2 lb. chicken wings with drum end cut at joint from wing, discard tips Mix ingredients together and marinate cut-up wings overnight. Place wing parts in shallow baking pan and pour remaining liquid over them. Bake for 1 hour at 325 degrees, turning on the 1/2 hour. ------------------------ S


2 1/2 lb. chicken wings with tips removed 1/3 c. Crisco 1/3 c. vinegar 1/2 c. firmly packed dark brown sugar 1 (12 oz.) can unsweetened pineapple juice 3/4 c. catsup 1 tbsp. soy sauce 1 tsp. prepared mustard 1/8 tsp. salt (optional) Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally. Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings. ------------------------


24 chicken wings 1 c. soy sauce 3/4 c. chopped green onions with tops 1/3 c. sugar 4 tsp. salad oil 1 clove garlic, crushed 1 1/2 tsp. ground ginger Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl. Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-degree oven for 15 minutes and turn over, baste again and cook 15 more minutes. This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven. ------------------------


2 1/2 lb. (12-15) chicken wings 1/4 c. Durkee red hot sauce 1 stick (1/2 c.) melted butter or margarine Celery sticks Blue cheese dip Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.


2 egg whites 1 1/4 c. finely chopped cashew nuts 2 whole chicken breasts, skinned, boned and thinly sliced 2 c. peanut or vegetable oil 1/4 c. cornstarch 1 tsp. sugar 2 tsp. salt 1 1/2 tbsp. dry sherry In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers. ------------------------


2 (3 oz.) pkg. cream cheese, softened 2 tbsp. orange marmalade 2 tsp. curry powder 3/4 tsp. salt 1/4 tsp. pepper 3 c. finely minced cooked chicken 3 tbsp. minced green onion 3 tbsp. minced celery 1 c. finely chopped almonds, toasted In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.


3/4 c. light mayonnaise 1/2 tsp. ginger 1/2 tsp. salt 3 c. cooked chicken 1 1/2 c. red seedless grapes 1 c. sliced celery 1/3 c. sliced green onion 1/2 c. broken walnuts Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf. ------------------------


1 1/2 c. cooked chicken, diced 1 c. diced celery 3 diced boiled eggs 1/2 tsp. salt 1 sm. jar pimentos 2 tbsp. chopped green onions 1 1/2 c. bread crumbs 1/2 c. slivered almonds 3 tbsp. lemon juice 3/4 c. mayonnaise 1 can cream of chicken soup 1 stick oleo Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown. ------------------------


1 1/2 c. cooked chicken 3/4 c. diced celery 1 1/2 tbsp. lemon juice 1/2 c. seedless white grapes 1/2 c. almonds 1/2 tsp. dries mustard 3/4 tsp. salt 1/16 tsp. pepper 1/8 c. light cream 1 hard boiled egg, sliced 1/2 c. mayonnaise Mix cream and mayonnaise together with mustard, lemon juice, salt and pepper. Pour over other ingredients. Delicious! ------------------------


1 can chicken, chopped (or 5 oz. cooked chicken) 1/2 c. chopped celery 1/3 c. chopped sweet pickle 1 boiled egg, chopped 1/2 c. salad dressing Mix and serve. ------------------------


2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat) 4 tbsp. salad oil 4 tbsp. orange juice 4 tbsp. vinegar 2 tsp. salt 3 c. mandarin oranges 2 c. pineapple chunks 3 c. green grapes

Slivered almonds

3 c. diced celery 2 1/2 c. raw rice 1 qt. mayonnaise Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread. ------------------------


2 lb. stewing chicken 4 c. water 2 1/2 tsp. basil 1/2 lb. sm. onions 1 bay leaf 1 clove garlic 5 carrots, sliced Parsley and celery leaves Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes. --MEATBALLs -- 1 c. finely minced beef 1 egg 1 slice crumbly white bread 1/2 tsp. salt Freshly ground black pepper Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

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