The Kuntry Koop
Down-home Recipes for Poultry

A very nice lady was kind enough to share this recipe with us.Thanks Cheryl.
 

   Date: Tue, 26 Feb 2002 19:53:29 -0800 (PST)
   From: Cheryl
 
GREAT Chicken Recipe
When I found this recipe I thought it was perfect for those people who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

Baked Stuffed Chicken

6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with  melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan in the oven.
Listen for popping sounds. When the chicken blows out the oven door and flies across the room, the
chicken is done. (And you thought I couldn't cook.)
*Thanks for the biggest laugh I've had in a long time,Cheryl.I bit hook,line and sinker.
 
 

  Buffalo Chicken Pizza

   1 pkg. (10 - 11 oz.) refrigerated pizza dough
   1 tsp .olive oil
   1/4 c. (1/2 stick) butter, melted
   1/4 c. hot cayenne pepper sauce
   2 c. diced cooked chicken
   1/2 c. chopped celery
   1 c. (4 oz.)crumbled blue cheese

Preheat the oven to 450º. Coat a 12- to 14 inch pizza pan with nonstick cooking spray. Unroll the pizza dough. Using your fingertips or the heel of your  hand, spread the dough to cover the  bottom of the pizza pan. Push the dough up to the edge of the pan,forming a rim. If the dough is too  sticky, dust it and your hands lightly  with flour. With a fork, prick the dough 15 to 20 times. Brush with the oil. In a medium bowl, combine the butter and hot pepper sauce; mix well. Add the chicken and celery and toss to coat well. Spread evenly over the prepared base, then sprinkle with the blue cheese. Bake for 10 to 12 minutes,or until the crust is crisp and  brown. Cut and serve.

Oven Barbecued Chicken

     1 chicken (3 - 3 1/2 lb.), cut into 8 pieces and skin removed
     1 tbs. all-purpose flour
     1 c. ketchup
     1 small onion, finely chopped
     1/4 c. packed light brown sugar
     2 tbs. white  vinegar
     2 tbs. Worcestershire sauce
     2 tbs. yellow  mustard

Preheat the oven to 400º. Coat a 9" by 13" baking dish with nonstick cooking spray.
Place the chicken in the dish and sprinkle with the flour, coating evenly. In a small bowl,combine the remaining ingredients; mix well. Pour evenly over the chicken and cover tightly with aluminum foil. Bake for 30 minutes, then uncover and bake for 30 to 35 more minutes, or until the juices run clear and no pink remains.
 

1 pkg. of chipped beef
6 boneless chicken breasts
6 strips of bacon
1 can of cream of mushroom soup
1 container of sour cream

Place chipped beef in bottom of casserole dish. Wrap each chicken breast with a strip of bacon and add to dish. In a  mixing bowl, combine sour cream and soup. Mix together and pour over  chicken. Bake at 250º for 3 hours. Serve.

Baked Chicken Breast

6 pieces of chicken breast, precut into serving portions.
salt(to taste)
black pepper(to taste)
1/2 c. melted butter or margarine
1 c. fine bread crumbs 

Remove skin and rinse . Salt and pepper each piece to taste.Brush on the butter,covering all sides.Coat with the bread crumbs and place in a baking dish, large enough so that the pieces do not overlap. Preheat oven to 350º  and bake uncovered for 1 hour and 15 minutes or until tender and golden brown.

Saucy Peach Spiced Chicken

cooking oil (to depth of 1/2 inch in large, skillet
1/2 cup flour mixed with 1 tsp. salt & 1/8 tsp. pepper
6 fryer chicken legs and thighs or breasts and thighs
1 c. orange juice
1 1/2 c. sliced peaches (fresh,canned or frozen)
2 tbs. brown sugar
2 tbs. vinegar
1 tsp. nutmeg or mace
1 tsp. sweet basil
1 clove garlic, minced

Put oil in fry pan. While it is heating dredge chicken in seasoned flour. Brown chicken. While it is browning, combine orange juice and peaches with brown sugar, vinegar, mace or nutmeg, sweet basil and minced garlic. Simmer 10 minutes. Remove chicken when it is browned and pour off oil, retaining the browned bits in skillet. Replace chicken and pour fruit sauce over top. Cover and simmer about 20 minutes.
Makes 4 to 6 servings.

Chicken   Tenders

5 boneless, skinless chicken breasts
1 can (14.5 oz.) chicken broth
1 recipe Beer Batter
vegetable oil for frying

Beer Batter:

1 cup flour, sifted
1 tsp. salt
1/2 tsp. white pepper
2 eggs separated
2/3 cup beer, warm
 

Combine flour, salt, beer and yolks. Mix and let batter stand. *
I have found that the gluten breaks down if batter is left to stand two hours before using.The batter will not turn soggy if you do this.

Chicken and Dumplings
 

In a large saucepan, saute in 1/4 c. butter 1/2 c. chopped onion and 1/2 c. chopped celery until soft.

Add:
1/2 c. flour
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil

(I don't use as much, I think it's a little strong, try another spice if you like? sage, oregano, rosemary, whatever) 4 c. chicken broth (I definitely use canned broth) .I think two bay leaves simmered for a while with the broth gives that old fashioned taste.Always remove bay leaf afterwards.)

Bring to a boil. Cook and stir for a minute.

Add:
1 10 oz. Package of frozen peas (if you are using fresh, about a cup and a half and you'll have to cook it a little longer)
Reduce heat to about medium, stir constantly and cook about 5 more minutes.

Add:
4 c. cooked, cubed chicken
(I cut my chicken into bite size cubes and brown them in a bit of oil.  It doesn't take long until they're done)
Stir in the chicken and pour into a greased 13x9 inch baking dish.

To make the dumplings:
2 c. buttermilk biscuit mix
2 tsp.. Dried basil (again, I don't use quite this much, if you've substituted another herb/spice for this above, I'd do the same here.)

2/3 c. milk

Combine above in a medium bowl and mix with a fork until moistened. Drop by teaspoonful on top of the casserole (make about 12). Bake uncovered at 350 °for 30 minutes. Cover and bake about 10 more
minutes or until dumplings are done.
 

Until next time,Good cookin',Sue

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