Chicken recipe needed

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by SandraMort, Sep 8, 2008.

  1. SandraMort

    SandraMort Chillin' With My Peeps

    Jul 7, 2008
    ny
    I will be learning to process on Thursday. We will be using a 4 month old plump brahma, skinning at the time of processing, and boning the breast. I don't like roasting skinned meat. What else would you recommend for 3 adults?
     
  2. wyliefarms

    wyliefarms Chillin' With My Peeps

    Aug 19, 2008
    Fowlerville,MI
    One of our family favorites is pieced up chicken put in a cake pan 9x13 and sprinkle Lowry's seasoning salt on it. Bake at 375* for about an hour until internal temp is reached.

    We do leave the skin on ours. So with yours being skinned, you may need to put some foil on it so they don't dry out?!?

    Another thing is making Kitchen Fried Chicken(KFC)
    a big hit but time consuming, since we don't cut up chickens until time to eat them. So this is a special treat for the kids.
     
  3. sred98

    sred98 Chillin' With My Peeps

    Jan 18, 2008
    Oklahoma
    Chicken and dumplins, chicken salad, Mexican chicken casserole, I threw chicken into some beans in the crockpot the other day and the kids went nuts. Our store sells the boneless skinless breasts, stuffed with a variety of things, then wrapped in bacon to grill or bake. It might be too tough for that, though, I'm not sure. My DD's favorite is the Hawaiian chicken one...stuffed with ham, swiss cheese and pineapple, topped with bacon.

    Shelly
     
  4. SandraMort

    SandraMort Chillin' With My Peeps

    Jul 7, 2008
    ny
    I've heard of "chicken and dumplings" but never seen it...
     
  5. sred98

    sred98 Chillin' With My Peeps

    Jan 18, 2008
    Oklahoma
    Oh man! It is delicious! [​IMG] And probably as many variations as every other big recipe! LOL!

    It is kind of like a chicken stew, sort of. Boil the chicken, I use a stick of butter for a whole chicken. Be sure you have enough water to cover the breasts about 2 inches, maybe more. Depending on how big of a pot you are using. If you are using a large pot, then fill it at least halfway with the water. Add your salt and pepper. I also throw in a little Tony Chachere's seasoning (a cajun spice). Then after the chicken is well cooked (you really can't overcook) and the broth is condensed down, some, take out about a cup of the broth and mix it with some all purpose flour til you get a lightly sticky dough. Put it on a floured surface, and roll it to about 1/4 inch thick. Cut into strips, then into squares. I use a pizza cutter. Shred the chicken while the dumplings are drying out a little bit. You can let them set out for 15 minutes, or all day and just flip them. The dryer they are, the less they stick. Drop them into the boiling broth, one by one. When they float to the surface,they are done. I drop a little extra flour in there so it will thicken up.

    It is delicious. Some people also use canned biscuits instead of homemade dumplings, and use a can of either cream of chicken or cream of mushroom for the thickener. Be bold with the seasoning so it isn't too bland! You want it to be thick.

    Here is a picture of what it should look like: http://ourfamilycookbook.com/OtherDinners4.htm That isn't my webpage, I just tried to find a pic that looked like mine. The recipe there looks ok, too. I have served mine to friends that have never seen or even heard of Chicken and Dumplings, and once they get past the "looks" of it, they LOVE it. It looks bland and boring, but my kids and dh beg for it, and now all their friends do. I have to make a HUGE vat of it, because if they know I am making it, I have lots of extra "family" that day.

    Also, if you "forget" your broth on the stove (I have!) and it cooks down too much, you can always add some more water to it! Or chicken broth, if you have some!

    If you do decide to make it, let me know how it turns out!


    Shelly
     
    Last edited: Sep 8, 2008
  6. patandchickens

    patandchickens Flock Mistress

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    Apr 20, 2007
    Ontario, Canada
    I was in a situation similar to yours a few weeks ago (16 wk old chantecler cockerel, skinned). I was VERY pleased with the result from following sort of a combination of several of the recommendations I was given here by various people (sorry, I don't remember exactly who to credit, bad Pat):

    let the bird rest overnight in fridge
    marinate 4 hrs or so in buttermilk
    shake off most of the buttermilk, put in large casserole
    add large chunks of potato, onion, carrots
    season
    add a cup or two of water
    cover tightly with foil
    bake 325 (I think) for several hours

    It came out really really tasty, and not tough at all (tho not 'mushy' like store-boughten chicken breasts). Carcass boiled up into incredibly good chicken stock, too (much better than from supermarket chicken carcasses)

    Good luck whichever way you go with yours, and good eating,

    Pat
     
  7. lorieMN

    lorieMN Chillin' With My Peeps

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    Apr 19, 2008
    montevideo,MN
    a fast thing I like to do is put chicken in roasting pan or glass bakeware,pour italian dressing over,cover with foil and bake...its very good with a salad..
     
  8. peapatch

    peapatch Out Of The Brooder

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    May 18, 2008
    Here is another great chicken recipe:

    *Spray 9X13 baking dish with pam.
    *Place your raw cut up chicken (with or without bones) ( I use boneless, skinless chicken breasts) in prepared baking dish.
    *Grate about 2 to 3 cups of swiss cheese.
    *Sprinkle the grated cheese on top of chicken.
    *Then in a bowl, mix together:
    1 can of cream of chicken
    1 can of cream of celery
    1 pint of sour cream
    1/4 cup of orange juice (optional)
    *Spread mixture over chicken and cheese.
    *Sprinkle seasoned bread crumbs on top
    *Melt a cube of butter and pour over the bread crumbs.
    Bake at 350 for 1 hour.
    ENJOY:weee
     
    Last edited: Sep 8, 2008
  9. I usually take chicken and dumplings to our church socials, but since i've gotten lazy in my old age, I buy the dumplings already rolled and cut at wallyworld, in the frozen food case, and we love baked chicken with lemon pepper sprinkled and baked in a slow oven until almost falling off the bones.all the grease that bakes out I pour over the big dogs food So they love it to marrie
     
  10. mgibbzzz

    mgibbzzz Chillin' With My Peeps

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    Aug 18, 2008
    Somerset, OH
    We make what we like to call Lazy chicken and dumplings.
    Put chicken in a pot of water, covering chicken and boil until meat falls off the bones. Makes for easier picking. I like to add some thyme, garlic and onion powders to my water. Adds flavor to the chicken and broth for other recipes. Remove chicken and de-bone. Add chicken back to pot in bite size pieces. Use some broth and make a dough like mentioned in previous post, but instead of rolling it out, we drop spoonfuls in one at a time. It will thicken as it cooks. Stir gently as it will cause dumplings to fall apart if not fully cooked. Salt and pepper to taste. This is my nephew's favorite meal and just his luck, my sister doesn't like to cook much. So, he always gets a special container whenever my mom or I make it. One of the few chicken things my dh will eat.

    Chicken Casserole Another family favorite
    Cook chicken as above and remove from pot. Debone and cut into bite size pieces. Save broth for future use. Mix a box of stuffing mix with broth instead of water and add french cut green beans and chicken flavored gravy mix. Spray casserole dish with cooking spray or butter and put in stuffing mixture. Top with chicken pieces spread evenly and 1/2 cup broth. Bake in oven according to stuffing directions.
     

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