tis the seasonTwas the night before Christmas and all through San Quentin, the crips were protesting, and liberals were ventin'. The...
Ok. I make baked chicken quite a lot, and nearly always use leg quarters, as they are very inexpensive. you can interchange cut-up chicken with just certain chicken parts (bone-in, that is) If you prefer white meat or dark meat.
OT: Oven trouble 1165If you have the kind of double oven I think you have, you're gonna be stuck if you try to replace it - nobody makes anything like it...
Mince up a few TB of fresh rosemary and a clove or two of garlic. rub these on the chicken parts with some salt and pepper and a little oil. bake at 400 F for an hour or so, or as soon as the juices run clear and the meat is no longer pink. (165 F in all muscles, if you have a thermometer)
pear and cheeseWayne Boatwright I suppose i would have to try it to say with any authenticity, but "ewwww!" A "blue" (veined with mould...
for a whole roast chicken, rince it well inside and out and pat dry. take a lemon, zest and juice half of it and add the zest and juice to the above rosemary-garlic-s&p mixture, and rub the chicken with it. cut the lemon into quarters and stuff the chicken with it, and a few sprigs of rosemary. truss the chicken with some kitchen twine and roast at 400F for about an hour or so. (I like to start the chicken on one side, roast for 20 minutes, turn it over to the other side for 20, and then cook it breast-up for the rest of the cooking time. It cooks and browns more evenly that way.)
I like to cut up potatoes and an onion to roast in the pan with the chicken-chicken parts. fewer dishes to wash that way!
you can use both of these recipes with whatever herbs, spices, and marinades you like, but I would just make sure that the chicken parts aren't swimming in their marinade while they are cooking. I also like to marinate chicken or rub it with spices etc., and then dredge in bread crumbs and bake. even better is marinating in some buttermilk and dredging in crushed corn flakes.
If you like oven-"BBQ" chicken, rub parts with cumin, oregano, garlic, salt, and pepper and roast for about 40-50 minutes, then baste with BBQ sauce for the last 15 minutes or so of cooking time.
I supppose, if you like boneless chicken breasts, that you could pound some thin (or buy "cutlets"), dip in flour, beaten egg, and breadcrumbs mixed with minced rosemary, let dry on a rack in the fridge, then saute until cooked through. I think I might try that the next time I have fresh rosemary to use up, actually :)
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saerah
OT: Oven trouble 1164Repair is not an option. I looked into it about 3 years ago when husband broke the knob off the front...
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