Quote: I am lazy and brine whole..I like to stuff whole birds usually
Quote:
1/2 cup flour
Place chicken in the baggie and shake to cover all surfaces
Bake at 250 for one hour
Increase to 325 and bake for another hour
Increase to 400 and bake for 10 minutes to crisp up
Chicken season: I keep this on hand..I try to use all fresh ingredients and keep it in a zip lock bag in the freezer.
4 teaspoons ground peppercorns
1 1/2 teaspoons rubbed sage
1 teaspoon ground ginger
3/4 teaspoon ground winter savory
1/2 teaspoon ground allspice
1/2 teaspoon dark ground nutmeg
1/2 teaspoon ground leaf thyme
1/2 teaspoon ground vanilla bean
1/4 teaspoon ground star anise
1/8 teaspoon ground fenugreek
1/8 teaspoon ground parsley
now if I could just get hubby to eat bone-in chicken, I'd be all set, but he prefers boneless... so I ususally end up marinating and baking. got any good marinade suggestions?
- 1/4 cup beef broth (you can use chicken too)
- 1/4 cup apple juice
- 2 tbs sesame oil
- 21/2 cloves garlic (crushed)
- 11/2 scallions (chopped)
- 11/2 tsp fresh ginger
- 1 tbsp brown sugar
- 1 dash black pepper (freshly ground)
soak for 6 hours and bake
My all time favorite is:
1/2 cup EVOO
2 tbs balsamic vinegar
1 tbsp brown sugar
1/2 tsp salt
pepper (fresh)
1 tsp Italian spice (below)
Italian spice: Made fresh and stored in freezer
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon ground dried garlic
1 teaspoon ground dried onion
1 teaspoon dried thyme
1 teaspoon dried rosemary
Quote: you don't ..
you would need to keep it secure