That’s right. IV. OVEN FRIED CHICKEN IV Chicken breasts and thighs, or 1 whole chicken, cut up ½ C milk 1 ½ C prepared bread crumbs 1 stick melted butter Seasonings to taste (black pepper, Creole seasoning, whatever) Preheat oven to 350o. Dip chicken pieces in milk, then in bread crumbs. Place pieces on a
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Easy! The final stage of preparation was curious. We speculated about what the finished pie would look like. And we were about right! EASY CHICKEN PIE 1 large fryer, 3-4 lbs, “boiled with some onion and celery,” skin and bones removed and discarded, meat left in chunks, 1 ½ C stock reserved ½ tsp salt
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Awfully good! Mr. Big Food made the basic fricassee recipe. CASSEROLE FRICASSEE, AND BAKED CHICKEN IN CREAM AND CHICKEN AND MUSHROOM CASSEROLE VARIATIONS Serves 8 4 lb chicken, cut into serving portions ¼ C milk ¼ C flour 1 tsp salt 1/8 tsp pepper ½ C fat ½ lb mushrooms, halved or quartered if large
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Mr. Big Food made a batch of Sportsman Sauce and used it on both the chicken and the ribs he grilled the other day. He mopped the chicken with hot tea mop (peach green tea + Tabasco) before slathering them with sauce. He parboiled the ribs for an hour in broccoli stock before putting them
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Believe it or not, this is the first time we’ve had this. Believe it or not. –> Saturday supper on The Farm. CHICKEN BEER BAKE 3 whole chicken breasts, split, skin removed 4-5 Tbsp flour Salt, pepper, to taste Oil 2 cans cream of chicken soup, undiluted 1 Tbsp soy sauce ¼ C slivered almonds
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So very good! OLD FASHIONED TEXAS STYLE CHICKEN POT PIE CHICKEN 5-6 lb hen Water (to cover hen) 1 medium onion, quartered 1 stalk celery with a few leaves 1 bay leaf Salt, to taste 1 tsp peppercorns Simmer chicken, covered, in water to cover with all other ingredients, about 1 ½ hours or until
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A Big Food Favorite Here it is marinating the other day. Here it was as it came off the grill last October 6th! Excellent with Havana Bananas and lots of Jimmy Buffett music. GRILLED JAMAICAN JERK CHICKEN 10 boneless, skinless chicken breasts (or an equivalent amount of any other chicken parts, just be sure to
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Why, yes! We eat like this every night. SWEET AND SPICY BARBECUED GRILLED CHICKEN Serves 4 2 ½ -3 lb frying chicken, cut up 2 Tbsp butter 2 cloves garlic, minced 1 C onion, chopped 8 oz tomato sauce (preferably homemade—see recipes in Basics section) ¼ C chili sauce (preferably homemade—see recipes in Basics section)
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The Grill Barbequed Chicken I You would think that with a name like that, we’d have had “Barbequed Chicken I” before. Maybe we have. But if so, I didn’t remember. A very Spring barbeque. Light. Complimented perfectly by the broccoli.BARBEQUED CHICKEN I1 small 2.5 lb chick quartered1 stick butterSeasoned saltFresh lemon juice to taste (lots)Melt
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BAKED MEXICAN CHICKEN Large frying chicken, cooked and cut into serving pieces Large bag tortilla chips Large can evaporated milk 2 cans cream of chicken soup 1 C good salsa (preferably homemade—see recipes in Appetizers … section) Shredded cheese (any variety), for topping Preheat oven to 350o. Line deep baking dish with tortilla chips. Put
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Classic: Chicken & BBQ Sauce II “This is an excellent sauce for pork ribs.”—Lady Helen Hardy, Louisiana’s Fabulous Foods and How to Cook Them (date unknown) BARBECUE SAUCE II 2 tsp dry mustard Worcestershire sauce ½ tsp Tabasco 1 C catsup or chili sauce (preferably homemade—see recipes in Basics section) Add enough Worcestershire sauce to
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Please note that although the word “and” appears in the recipe, the correct pronunciation of this dish is, “chicken pastry.” The “n” already is in the chicken. A classic Southern dish “Not much to this southern classic, but good eatin’” begins the recipe. CHICKEN AND PASTRY 1 cut-up chicken or chicken pieces 2 cups flour
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Photo here. Bit more on Stephen Pyles and the recipe here. It was so moist! By the way, if you don’t have a smoker (we do it’s just busted) you can turn your grill into a smoker. Mr. Big Food took the water pan (a large metal bowl) from the busted smoker and placed it
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Recipes shortly. Brined smoked chicken & green chili pepper bake
I was wrong. It’s not brined BBQed chicken, it’s brined smoked chicken. “Stephen Pyles’ Smoked Chicken” to be exact. From a bon Appetite (sp?) feature on Stephen Pyles as he was first becoming famous at the Routh Street Cafe, before Star Canyon. I’m waiting for supper to finish– the chicken has come off the grill-turned-smoker
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I’ll be honest with you. I’m not exactly sure what’s going on. I was asked to make the brine. Even though we went over it this morning, there were some issues this afternoon. I called Mr. Big Food about the first and then winged the rest. The chicken is brining in the pot in the
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Dang it! I was so excited by the chicken that I forgot to take a photograph of the (homegrown, fresh) carrot, artichoke, etc. fritatta. On the way home this evening, Mr. Big Food asked me what we had in the way of dried herbs. We talked about the dried basil, dried celery leaves, etc., from
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