HERBED TURKEY or CHICKEN IN A BAG

1 (7-10 lb.) turkey or chicken
2 tbsp. dried parsley
1 tbsp. rubbed sage
1 tsp. marjoram
1 tsp. thyme
1 tsp. savory
1/2 tsp. rosemary
1 tbsp. flour
 

Rinse turkey and dry. Combine parsley and next 5 ingredients in blender; process 1 minute. Sprinkle cavity and outside of turkey with herb mixture. Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep. Place turkey into bag according to directions. Insert meat thermometer. Bake at 325 degrees until Thermometer reaches 185 degrees. Remove from oven and slit bag open. Remove turkey and let stand 15 minutes before carving. Serve with dressing. Yield 10-12 servings.

PAELLA

1/2 lb. shrimp, cleaned (chicken can also be used)
2 garlic cloves, crushed
2 tbsp. butter or margarine
1 tbsp. cornstarch
1 1/4 c. chicken broth
1 can (14 1/2 oz.) chopped tomatoes with liquid
1/2 c. sliced pepperoni
1 pkg. (10 oz.) frozen peas, thawed
1/4 tsp. cayenne pepper
1 1/2 c. dry minute rice
1/8 tsp. saffron

Saute shrimp and garlic in butter until shrimp are pink approx. 2 minutes. Stir in cornstarch, cook 1 minute. Add broth, tomatoes, pepperoni, peas and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.

SWEET AND SOUR CHICKEN

4 whole chicken breasts, split
4 chicken leg thighs (not split)
1 (18 oz.) jar apricot preserves
1 (8 oz.) bottle Russian dressing
1 env. onion soup mix

Place chicken in large shallow baking dish. Combine remaining ingredients and pour over chicken, trying to coat all pieces. Bake at 350 degrees for 75 minutes. Serve with brown rice and spoon some of the sauce over it. In spite of unusual ingredients, it is delicious.

CHICKEN SARONNO

CHICKEN SARONNO

6 chicken breasts, boned, skinned and halved
Salt
Pepper
Garlic powder
Curry powder
Flour
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, thickly sliced
1/4 c. Amaretto di Saronno
Grated rind and juice of 1 lemon
1 1/2 c. chicken broth
1 tbsp. cornstarch
Patty shells

Cut chicken into 1" wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips in flour. Heat butter or margarine in a large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto di Saronno, grated rind and juice. Simmer 5 minutes. Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Spoon mixture into patty shell. Garnish with parsley and diced tomato, if desired. Makes 6 servings.

CHICKEN PECAN QUICHE

CHICKEN PECAN QUICHE

1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped

Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9" pie plate. Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.

KFC EXTRA CRISPY

Copyright of KFC Hawaii

 

 

 

 

 

 

 

 

• 1 whole frying chicken, cut up and marinated
• 6-8 cups shortening for cooking
• 1 egg, beaten
• 1 cup milk
• 2 cups all-purpose flour
• 2 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 3/4 teaspoon MSG
• 1/8 teaspoon Paprika
• 1/8 teaspoon Garlic Powder
• 1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep-fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Besure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. Once he perfected his Extra Crispy he had customers who wanted it to be spicy and bold so he created his Hot and Spicy Chicken. Here is his original recipe which has changed a bit in this day and age. It comes frozen and is cooked frozen and not prepared fresh in many stores.