My latest binge...

[coltle6920]

No. It isn't a day at the range or even remotely related to firearms.

I like chicken in all forms. Unfortunately I have no expertise in cooking it. I can cook but don't consider myself a Cook. I could never be licensed to open a restaurant. I fear for lawsuits every time I make offerings to the neighbors.

Anyhow I have come to enjoy chicken that starts in a slow cooker and finishes in the oven. It may not be a quick way but it's fall off the bone with a crispy skin. I've been using this method with both wings and drumsticks.

Use what ever seasonings you like. My favorite happens to be a store brand with a little salt and pepper. Put the seasoned chicken in the slow cooker on HI for 3hrs. A little PAM spray keeps the chicken from sticking. It seems like a long time but you're really only steaming the chicken with it's own moisture. Before going in the oven I'll add a few more seasonings. I like grated parmesan cheese and celery salt. The chicken is put on a wire rack on a sheet pan on the middle rack. Oven was preheated to 350 degrees and timer set for 45minutes.

Got tired of dried out chicken over the years but still want that crispy skin so this method works best for me. Inexperience never stopped me from trying new ideas.

 

[KalamazooKid]

Sounds awesome ...... a pic would really seal the deal! [emoji4]

 

[Rustyt1953]

Why bother with electricity?

A while back on Reddit's "no stupid questions" section someone posed this:



It went viral.

The best response:



I need to dump my Crockpot and order Terrance Hill's cookbook.

 

[Onomea]

Parker Ormonde may be a physics whiz, but he has a ways go as cook: If he slaps his chicken to 400° F it's gonna be way overcooked...

 

[Rustyt1953]

Parker Ormonde may be a physics whiz, but he has a ways go as cook: If he slaps his chicken to 400° F it's gonna be way overcooked...

Besides being pounded into tracing paper.

 

[LoboGunLeather]

One of my favorite chicken recipes is dead easy. Pick up a bottle of just about any Italian salad dressing (vinegar, oil, spices such as garlic and peppers), marinate the chicken pieces in the refrigerator for 6 or 8 hours, roast the chicken (oven or grill) at about 350F until done (typically about 30 minutes, stick with a fork, if the juice runs clear the chicken is done). I like a browned crispy finish which I get by using the top rack of a gas grill. Goes down nicely with a baked potato, or nice fresh roasted corn on the cob.

A leg quarter (leg with thigh) makes a nice serving. Boneless breasts are very good also. Any leftovers can be refrigerated and reheated, if I don't make a cold snack late at night.

Another method I like uses boneless breasts sliced in strips, then pounded down very thin, roll them up with mozzarella cheese, wrap each piece with a strip of bacon, simmer slowly in a skillet until the bacon is thoroughly browned and cheese oozes out. I serve with fresh zucchini slices simmered in marinara sauce, dusted with parmesan or Romano cheese.

Of course, a nice roasted hen stuffed with wild rice is hard to beat. I boil the rice for about 10 minutes, then stuff the bird, place it breast-up in a covered roasting pan, about 90 minutes at 325F, take the cover off for the final 20 minutes or so for a nicely browned finish. Leftovers with the pan drippings make a great start for chicken soup, your choice of rice, noodles, carrots, peas, onion, whatever you like.

 

[s&wchad]

Sounds good!

I roast a lot of chickens and it's one of the easiest dishes to prepare. Anyone can do it and you can easily feed 4 or 5 hungry people for around $10. Kroger often runs their Heritage Farms whole chickens for between $0.80 - $1.00 per pound. I like the larger ones and can get about 3 meals for the Mrs and I out of a 6# bird. Sometimes I'll roast two at a time, just to have more leftovers.

Preheat your oven to 365 F. Pat the thawed chicken dry with paper towels and remove the heart/liver/neck and any large chunks of fat from the body cavity (if included). Tie the legs together with butcher twine and either cut off the wing tip sections or fold the wing tips behind the back. You can freeze and save the giblets, wingtips and fat to make a great stock, when you accumulate enough.

Spray the outside of the bird with cooking oil (Pam), liberally coat it with Lawrey's seasoned salt and flour and place the chicken on a rack in a roasting pan, breast side up. I like to put about 1" of water in the bottom of the pan. It will evaporate while cooking, help keep the meat moist and keep the drippings from charring too much. Roast for about 1 hour and 45 minutes. If you have an instant read thermometer, you want the thigh meat to read about 160 F. If you don't have one, poke the thighs with a fork. You want the juices to run clear, with no sign of red. The internal temperature will come up 5 - 10 degrees while the bird rests.

Remove from the oven and let the bird rest for at least 15 minutes, so the juices can re-settle. You can make a nice gravy from the dripping by adding equal parts butter and flour, cooking it for several minutes on the stove top and then whisking in water until it's the desired consistency. Roast chicken and gravy pairs really well with mashed potatoes and a green vegetable.

Leftovers chicken is great for making sandwiches, enchiladas, chicken salad or soup, or just eating as is!

 

[S42N8]

Besides being pounded into tracing paper.

And shortly (femtoseconds) thereafter, the slapped portion bursts into flames as all that kinetic energy is transferred and flies across the room like, well, a frozen flaming chicken comet

But not to worry; said hand (leastways, what's left of it), having slapped, will be on its merry way to the ER for a rinse & removal.

 

[jeffrefrig]

If you're ever at a grill sales place, they usually have those little wire brackets that hold a 12 oz. beer can. There are directions how to cook the "beer can chicken", it's best on a gas grill. But, in short, you put half a can of beer, or pop, in the bracket then shove a whole chicken over it, put in a cheap aluminum pie pan with more beer in it and it takes about an hour. Use whatever you want for spices, etc. Every time I make them I use something different. Beer-steamed on the inside and crispy on the outside.

 

[Ole Joe Clark]

I think we should ban food posts until I have had breakfast, ya'll make me so hungry I get weak.

Have a blessed day,

Leon

 

[PeterJ]

We quit buying chicken for cooking since we came across the rotisserie chicken at Sams. Absolutely the best chicken we have ever eaten and at just under $5 a pop, makes no sense to do your own.

 

[cndrdk]

Sounds awesome ...... a pic would really seal the deal! [emoji4]

Really fried chicken!!

 

[gregintenn]

Salt and pepper liberally and throw it on the smoker.


That's how to cook a chicken.

 

[s&wchad]

We quit buying chicken for cooking since we came across the rotisserie chicken at Sams. Absolutely the best chicken we have ever eaten and at just under $5 a pop, makes no sense to do your own.

Yes, those are fabulous and quite a bargain. We always try to pick one up when we go to Costco.

Problem is, Costco is a good 20 minute drive each way and I haven't gone there much since COVID. In the time it takes me to drive there, go inside and shop, check out and get home, I can cook my own and it's ready when I want it. Plus, I don't end up spending $100 or $200 on stuff I don't really need!

 

[mtgianni]

I skin a bird first so your method is as wrong for me as mine for you. Prep 9 or 10 lbs of chicken by pulling off fat and skin. Start some charcoal and let it get hot. Place a 12" dutch oven on it with 9 coals underneath and 15 on top. Wait ten minutes, then add 12 oz bacon chopped. When you start to smell it add 3 lbs of chicken salted with Johnnys and garlic powder, then layer with 1/2 cup onion, repeat then add the last of the chicken. Bake for 50 minutes turning twice. Feeds a small group of 15 or so if you do an oven of potatoes at the same time.

 

[rubiranch]

One of my favorite chicken recipes is dead easy. Pick up a bottle of just about any Italian salad dressing (vinegar, oil, spices such as garlic and peppers), marinate the chicken pieces in the refrigerator for 6 or 8 hours, roast the chicken (oven or grill) at about 350F until done (typically about 30 minutes, stick with a fork, if the juice runs clear the chicken is done). I like a browned crispy finish which I get by using the top rack of a gas grill. Goes down nicely with a baked potato, or nice fresh roasted corn on the cob.

That's one of my favorites too.

 

[Golddollar]

With fried chicken part of the fun is eating the skin. Unfortunately, the bulk of the fat is located just under the skin, and my doctors were sort of looking down on my eating fried chicken skins. An ex-girlfriend came up with a solution. Take skinned pieces of chicken and coat them with honey mustard, then roll the coated chicken in bread crumbs and bake the chicken. The combination of honey mustard and bread crumbs gives the feeling and texture of fried chicken skins without having most of the fat.

 

[robvious]

chicken is quick & easy.. & cheap

winner winner chicken dinner..
one 5-6 pound whole chicken...
preheat oven to 400 degrees F..
remove spine (chickens of course) with poultry shears or knife..
layout flat on a roasting rack skin side up and coat with melted butter
make seasoned rub... salt pepper garlic onion paprika etc.
sprinkle rub generously on chicken... place cut veggies under & around chicken on rack... potatoes carrots onions celery whatever..
add 1 cup broth chicken or vegetable & 1 cup wine whatever you would drink.. red or white...
place on upper rack in over for 45-50 minutes & then check for done... 10 minutes additional as required.. let rest for 15 minutes & serve... drippings can be used for gravy... make a slurry of corn starch & water.. tablespoon CS to 1/2 cup water... slowly drizzle into drippings until the thickness you desire is reached.. maybe 30 minutes of actual effort over 2 hours... was dinner last night

 

[arjay]

One of my favorite chicken recipes is dead easy. Pick up a bottle of just about any Italian salad dressing (vinegar, oil, spices such as garlic and peppers), marinate the chicken pieces in the refrigerator for 6 or 8 hours, roast the chicken (oven or grill) at about 350F until done (typically about 30 minutes, stick with a fork, if the juice runs clear the chicken is done). I like a browned crispy finish which I get by using the top rack of a gas grill. Goes down nicely with a baked potato, or nice fresh roasted corn on the cob.

A leg quarter (leg with thigh) makes a nice serving. Boneless breasts are very good also. Any leftovers can be refrigerated and reheated, if I don't make a cold snack late at night.
.

4 thighs in the oven.15 min to go lol

 

[zeke]

Famous family black chicken. Had to order the grill custom made