How can I cook with OTG is there any recipes in chicken that can be cooked and what vessels can I use.?

I have OTG 9ss and suggest some recipes that can be cooked in OTG and I also want to know the time because I dont have the tempreture in that oven it has timer thats it. So how will I know it is baked or toased.How can I cook with OTG is there any recipes in chicken that can be cooked and what vessels can I use.?
what is otgHow can I cook with OTG is there any recipes in chicken that can be cooked and what vessels can I use.?
keep checking it should be light brown and use a tray to its cooked quickly and you can see it cooked

BBQ Chicken Recipes?

What is a really easy recipe to make on the BBQ with chicken, and is not that expansive. But given the price of food nowadays, what are some less costly recipes? Anything is good.BBQ Chicken Recipes?
BBQ CHICKEN (quick %26amp; easy)





2 chickens, cut up


1/4 cup butter


3 cloves of garlic, minced fine


1 large onion, chopped


1 cup ketchup


2 T. Worcestershire sauce


1/4 cup cider vinegar


1/4 cup sugar


1 tsp Creole seasoning, or salt


1/2 cup water


1/2 t. savory





Brown the chicken in your cast iron skillet in the butter.





Remove chicken and place in a baking pan/dish.





Add the garlic, onion, ketchup, worcestershire sauce, vinegar, sugar, seasoning, water and savory to the butter in the frying pan.





Mix well, then pour over the chicken.





Cover with foil and bake in 350潞F oven for about 1陆 hours until done. Baste and turn several times during baking.


----------------------------





Crystal's BBQ Chicken





3/4 cup white vinegar


1/4 cup water


1 Tbsp. Tabasco sauce


3 Tbsp. sugar


陆 cup vegetable oil


1 Tbsp. salt


1 Tbsp. dry mustard


1 Tbsp. Worcestershire sauce


cut up fryer chicken





In a large stockpot, combine first 8 ingredients. Bring to a boil. Add chicken pieces and cook until tender. Remove chicken pieces to a hot grill and continue to cook until juices run clear.


-------------------------





Ina鈥檚 BBQ Chicken





2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed


1 recipe Barbecue Sauce, recipe follows





Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.





Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.





Barbecue Sauce:


1 1/2 cups chopped yellow onion (1 large onion)


1 tablespoon minced garlic (3 cloves)


1/2 cup vegetable oil


1 cup tomato paste (10 ounces)


1 cup cider vinegar


1 cup honey


1/2 cup Worcestershire sauce


1 cup Dijon mustard


1/2 cup soy sauce


1 cup hoisin sauce


2 tablespoons chili powder


1 tablespoon ground cumin


1/2 tablespoon crushed red pepper flakes





In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.





--Ina Garten


--------------------------------------





Jack's Old South BBQ Chicken





4 (3 to 4-pound) chickens, halved


Jack's Old South Meat Marinade, recipe follows


1 cup apple juice


Jack's Old South BBQ Rub, recipe follows


Jack's Old South Competition Vinegar Sauce, see recipe





Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.


Preheat the oven to 300潞F.





Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.





Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.





Jack's Old South Meat Marinade:


2 quarts apple juice


1 cup Worcestershire sauce


1 cup orange juice


1 cup light brown sugar


陆 cup olive oil


陆 cup lemon juice


2 Tbsp. hot sauce


陆 cup apple cider vinegar


陆 cup salt


Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool. Yield: 12陆 cups





Jack's Old South BBQ Rub:


录 cup brown sugar


录 cup sweet paprika


录 cup kosher salt


3 Tbsp. black pepper


2 tsp garlic powder


2 tsp onion powder


1 tsp cayenne pepper


1 tsp dried basil





Combine all ingredients and mix well. Yield: 3/4 cup





Jack鈥檚 Old South Competition Vinegar BBQ Sauce:


2 cups cider vinegar


3 tablespoons ketchup


2 tablespoons paprika


2 tablespoons brown sugar


4 teaspoons kosher salt


1 tablespoon hot sauce


1 to 2 teaspoons cayenne


1 to 2 teaspoons ground black pepper





Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months in refrigerator.





--Sara Moulton, Food NetworkBBQ Chicken Recipes?
Heres an easy recipe if you feel like making your own sauce.


Its the recipe for the BBQ sauce the Neelys use at their restaurants in Memphis, or you could just use your favorite sauce. I usually season my chicken with salt, pepper, garlic powder, and onion powder and then put in a zipper bag and refrigerate for 1-2 hours if not overnight.


Before grilling, let come to room temperature so it won't be raw in the middle and burned on the outside.





krystan m





2 cups ketchup


1 cup water


1/2 cup apple cider vinegar


5 tablespoons light brown sugar


5 tablespoons sugar


1/2 tablespoon fresh ground black pepper


1/2 tablespoon onion powder


1/2 tablespoon ground mustard


1 tablespoon lemon juice


1 tablespoon Worcestershire sauce





In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Cook these on the grill instead of in the oven.





Do not marinate chicken ofe night. The skin will fall off and the dark meat will turn to mush. Marinade is to tenderize also, not just flavor.





Dry rub over night is ok.





BBQ Party Wings


Ingredients:


鈥?2 pounds Chicken Wings (folded)


鈥?1 Bottle Demon Pig BBQ Sauce


鈥?Demon Pig BBQ Rub


鈥?Spray Margarine








Directions:


Rinse and dry wings, folding and locking tip. Spray wings with pump spray margarine and coat with Demon Pig BBQ Rub. Bake on sheet pan 45 minutes in preheated 350 degree oven. Remove to crock pot or covered baking dish. Coat with Demon Pig BBQ Sauce and cook for one hour on high. Reduce to low, stir and serve. To finish in conventional oven - bake at 350 degrees, when covered and sauced. Reduce heat to 250 to finish.





Notes: Any flavor of Demon Pig Sauce works with this recipe. Blaze Orange is my favorite.
Cheap and Easy Grilled Honey Soy Chicken:





%26gt; In a bowl mix the following ingredients


- 5 Tablespoons Light Soy Sauce


- 1 Tablespoon Honey


- 1x 2cm Piece of Ginger finely diced (Optional)


- 1 clove of crushed Garlic





%26gt; Cut chicken Breast Fillets into smaller tenderloin size pieces (or can be kept whole), place in bowl with marinade, cover with cling wrap and sit in fridge for 10-15 minutes





%26gt;Cook chicken on bbq until cooked through, brushing with leftover marinade





%26gt; Serve with either a quick garden salad or on a bed of rice








Enjoy!!!
********BBQ CHICKEN WITH BEER


5 lbs. chicken, preferably leg/thigh combination


1 bottle of Italian dressing


2 bottles of BBQ sauce


1 can beer


Salt to taste


Marinate chicken overnight in Italian dressing. BBQ chicken over medium coals, basting with remainder of dressing until done. Mix BBQ sauce and beer. Place chicken in roasting pan and cover with sauce/beer mixture. Cover and place back on coals for 45 minutes or until desired. Meat should fall off the bone.


Serves 12.





**********CHICKEN MARINADE


1 c. salad oil


3/4 c. soy sauce


1/2 c. lemon juice


1/4 c. Worcestershire sauce


1/4 c. French's mustard


1 tsp. garlic powder


1 tsp. black pepper


1 tsp. liquid smoke


Marinade boneless, skinless chicken breast several hours and put on grill (gas or charcoal) medium to low heat 3 to 4 minutes per side depending on thickness
Not on grill...but very good (yummy) BBQ chicken recipe.....and inexpensive.





My 'favorite' for wings or ribs.





COLA CHICKEN


(And more variations of recipe)


(Very versitile recipe)





4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!





I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small jar of Salsa (any variety).


I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





Try little cocktail wieners/sausages鈥or appetizers.
using just regular bottle sauce ,I usally mix 2 cups of BBQ sauce to a half of water poor in on uncooked chicken at 375 for about 2 hours or til done ,make sure u cover it with foil.

moisturizing cream

Can you give me some chicken curry recipes?

Like baked chicken,chicken soup, etc.Can you give me some chicken curry recipes?
Baked Curry Chicken





1/4 cup flour





1/2 tsp. salt





1/4 tsp. pepper





2-1/2 lb. chicken pieces





2 Tbsp. butter or margarine, divided





1 cup coarsely chopped apple





1/2 cup chopped onion





3/4 cup BAKER'S ANGEL FLAKE Coconut, divided





1 clove garlic, minced





2 tsp. curry powder





1 Tbsp. flour





1-1/2 cups chicken broth





3 cups hot cooked MINUTE White Rice





PREHEAT oven to 450掳F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, 1 piece at a time, turning to evenly coat both sides. Place, skin sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 minutes or until chicken begins to brown.





MEANWHILE, melt remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apple, onion, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onion is tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350掳F.





POUR sauce over chicken; sprinkle with remaining 1/2 cup coconut. Bake 20 to 25 minutes or until chicken is cooked through. Spoon rice onto serving platter; top with the chicken and sauce.





----------Curry Chicken Soup





2 onions


2 cloves garlic


2 medium parsnips


50 grams butter


15ml (1 Tbls.) curry powder


30ml (2 Tbls.) flour


1 1/4 litres (5 cups) chicken stock


250ml (1 cup) chopped raw chicken








Peel and chop the onions and garlic. Scrub and chop the parsnips.





Melt the butter in a saucepan. Add the curry powder and fry the onion, garlic and parsnips until the onion is translucent.





Stir in the flour and the chicken stock. Cover and bring to the boil then let it simmer for about 15 minutes until the parsnips are done.





Pour the soup into a blender or food processor and blend until smooth.





Pour the soup back into the pan and add the chicken. Cook for about 15 minutes until the chicken is done.





------------------Red Chicken Curry Recipe








1 tablespoon Garam Masala, recipe follows


2 teaspoons turmeric


3 teaspoons red chile powder


2 tablespoons paprika


1 large chicken fryer, about 4 pounds, cut into 10 pieces


1/4 cup vegetable oil


2 cups chopped onions


Salt


Freshly ground black pepper


2 teaspoons chopped garlic


1 cup chopped fresh tomatoes, peeled, seeded and chopped


2 teaspoons grated fresh ginger


2 teaspoons powdered curry


3 cups chicken stock





In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat. Add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes, curry, and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice.





Garam Masala:


2 tablespoons coriander seeds


2 tablespoons cumin seeds


2 tablespoons cardamom seeds


2 tablespoons black peppercorns


1 cinnamon stick, cut into pieces


1 teaspoon whole cloves


1 teaspoon grated nutmeg





In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.


Yield: about 1/2 cup








-----------------------Cream Curry Chicken:





40 min 5 min prep


6-8 servings





6-8 boneless skinless chicken breasts


1/2 cup margarine


12 ounces heavy whipping cream


1-3 tablespoon curry powder (depending on how spicy you like it)





1. Melt margarine in nonstick frying pan.


2. Add chicken to pan, cover, cook for 15 minutes over low heat.


3. Combine whipping cream with curry powder in small bowl, set aside.


4. Turn chicken over, pour curry mix over chicken.


5. Cover and cook an additional 20 minutes.


6. Serve over cooked brown rice.





---------------------------Curried Chicken Thighs Recipe





2 tablespoons vegetable oil


1 tablespoon butter


6 chicken thighs


Salt and pepper


1 cup chopped onion


3 teaspoons curry


1/2 teaspoon cayenne


1 teaspoon cinnamon


1 teaspoon cumin


2 carrots, peeled and sliced on diagonal


1 1/2 cups low sodium chicken stock


1 cup broccoli florets


1/4 cup heavy cream


3/4 cup frozen peas





Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.








Chicken Curry





Curry ingredients:-


-1lb chicken


-1 medium onion


-1 teaspoon ginger paste


-陆 teaspoon garlic paste


-1/4 ounce mixed spice powder (陆 stick of cinnamon, 3 cardamom pods, 6 cloves; ground to a powder in a spice grinder or coffee grinder)


-2 medium tomatoes, diced





Marinade ingredients


-1陆 teaspoon salt


-陆 teaspoon red chili powder


-a pinch of turmeric


-optional: 10 teaspoons of plain yogurt


-1陆 teaspoon of coriander


-陆 teaspoon garlic paste


-1陆 teaspoon ginger paste





Marinate the chicken - clean the chicken and cut into small pieces. Add all the marinade ingredients and mix well. Set aside for 45 minutes to let flavors seep in.


Chop the onions into small pieces and fry on a medium heat.


Add the diced tomatoes, ginger and garlic.


After the onions turn golden brown add the marinated chicken.


When the chicken in almost done (95%) add the spice powder.


Cook until the meat is tender.





---------------------- red chicken curry





2 teaspoons olive oil


1 pound skinless, boneless chicken breast halves - cut into thin strips


1 tablespoon Thai red curry paste


1 cup sliced halved zucchini


1 red bell pepper, seeded and sliced into strips


1/2 cup sliced carrots


1 onion, quartered then halved


1 tablespoon cornstarch


1 (14 ounce) can light coconut milk


2 tablespoons chopped fresh cilantro





Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.





Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.








***here are some links for more chicken curry recipes











http://www.reluctantgourmet.com/currych.鈥?/a>








http://www.indianfoodforever.com/non-veg鈥?/a>








http://www.thaitable.com/thai/recipes/ch鈥?/a>








http://www.epicurious.com/recipes/recipe鈥?/a>








http://www.americanprofile.com/recipes/v鈥?/a>Can you give me some chicken curry recipes?
8 medium sized pieces (about 800 grams) of chicken


2 big onion(s) finely sliced


2 bay leaves


4 green cardamoms crushed


2 green chilli(es) slit


1 tablespoon(s) tamarind paste or pulp


2 teaspoon(s) each of vinegar and sugar


2 cup(s) water


2 tablespoon(s) oil


salt to taste For Vindaloo Marinade


1 teaspoon(s) each of cumin and coriander seeds


陆 teaspoon(s) each of mustard seeds, black pepper and turmeric powder


2 whole red chilli(es)


2 cloves


陆'; piece cinnamon broken


2 teaspoon(s) each of ginger, garlic pastes











Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to marinate for a few hours preferably or atleast an hour if in a hurry.





Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry till they are light brown in color. Add the chicken along with the marinade and fry on medium level for about 3 minute(s) or till the chicken has lightly browned all over


Add the slit green chilli(es),water and salt. Cover and cook on low level for about 30 minutes or till the chicken is fully tenderised.


Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required.


TIP:





Traditionally Goans like to have generous proportions of hot, sweet and sour tastes in this dish. However, these tastes can be toned down according to indiviual preferences.


Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).





100 grams chicken pieces


1 litre(s) water


1 onion(s) finely chopped


1 green bell pepper(s) finely sliced


2 green chilli(es) finely chopped


1 teaspoon(s) garlic paste


1 egg(s) white whisked


1 tablespoon(s) vinegar


2 tablespoon(s) cornflour


sugar, salt and pepper to taste








Combine all the above ingredients (except for cornflour) in a cooking pot. Cover and cook on a medium level for about 15 minutes or till the chicken pieces are cooked. Separate out the chicken pieces and de-bone them. Put the boneless chicken back into the stock.


In a bowl, take some stock just enough to mix the cornflour. Mix well and add to the stock. Cook on high while stirring for about 2 minute(s).


TIP:





To preserve the color of the green bell peppers, add them along with the cornflour.


Serve hot with: breadsticks





1/2 stick (1/4 cup) unsalted butter


2 medium onions, finely chopped (2 cups)


2 large garlic cloves, finely chopped


1 tablespoon finely chopped peeled fresh ginger


3 tablespoons curry powder


2 teaspoons salt


1 teaspoon ground cumin


1/2 teaspoon cayenne


1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces


1 (14.5-oz) can diced tomatoes


1/4 cup chopped fresh cilantro


3/4 cup cashews (1/4 lb)


3/4 cup plain whole-milk yogurt


Accompaniment: cooked basmati or jasmine rice


Garnish: chopped fresh cilantro





Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)





Just before serving:


Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.





Cooks' note:


Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.





Makes 4 to 6 servings.
Chicken Curry


Ingredients


For spicy rice:


1 teaspoon Each coriander seeds, cumin seeds, mustard seeds


2 cups Basmati rice, prepared according to package directions


3 tablespoons Vegetable or canola oil, 3 turns of the pan


1 1/3 to 1 1/2 pounds Chicken breast tenders, diced


2 to 4 cloves Garlic, minced, mild to extra spicy


1 To 2 inches fresh ginger root, minced or grated, mild to extra spicy


1 Large yellow skinned onion, peeled and chopped


1 can Chicken broth, about 2 cups


2 tablespoons Curry paste, mild or hot


1/3 to 1/2 cup Mincemeat


Coarse salt


2 tablespoons Flour


Preparation





Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.








Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.








Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your


Cook's Notes





Homemade Chicken Stock:


1 teaspoon whole black peppercorns


6 sprigs fresh dill or 2 teaspoons dried dill


6 sprigs fresh flat-leaf parsley


2 dried bay leaves


2 leeks, washed, white and pale-green parts only, cut into 1/3


2 carrots, scrubbed, cut into 1/3


2 stalks celery, cut into 1/3


1 (4-pound) chicken, cut into 6 pieces


1 1/2 pounds chicken wings


1 1/2 pounds chicken backs


2 (48-ounce) cans low-sodium chicken broth, about 12 cups


6 cups cold water


Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.





Toppings and garnishes, mix and match:


4 scallions, chopped


1 cup toasted coconut


1/2 cup sliced almonds or Spanish peanuts


1 cup prepared mango chutney


1 /4 cup finely chopped cilantro leaves
http://www.indianfoodforever.com/non-veg鈥?/a>





http://www.syvum.com/recipes/incindex.ht鈥?/a>
http://peta.org


meet your chicken,being tortured to death!
Microwave chicken, sprinkle on a couple of dashes of curry and enjoy.

Any recipes for Chicken Molle - all fresh ingredients?

And what about a crisp, spicy, cold salad? Would you serve that with the chicken molle?Any recipes for Chicken Molle - all fresh ingredients?
I think you must mean ';Chicken Mole'; - the sauce made with chocolate?


http://search.allrecipes.com/recipe/quic鈥?/a>





http://onewholeclove.typepad.com/one_who鈥?/a>





Recipes for mole sauce, plus an authentic Mexican-sounding one:


http://www.ramekins.com/mole/recipesmole鈥?/a>





Not having had Chicken Mole, I don't know what one would eat with it: but, loving salads with everything, a ';crisp, spicy, cold salad'; sounds delicious! If it turns out to be a thick, rich sauce, perhaps new potatoes and something like green beans?





Bon appetito!Any recipes for Chicken Molle - all fresh ingredients?
Thank you! I hope it tastes great. Report Abuse

Marinade recipes for chicken?

I'm trying to clear out my freezer and I have a load of chicken thighs/legs that I have to cook. I'm look for marinade and sauce ideas. I'm a big fan of Indian food so I would especially appreciate recipes along that kind of theme, in particular something like tandoori chicken.





Moderate difficulty recipes would be good. I'm not afraid of a challenge but I need something that isn't too time consuming and that doesn't require too many different ingredients.Marinade recipes for chicken?
Here a few fresh marinades!





A very good marinade for broiled or grilled chicken.





INGREDIENTS:





* 1/4 cup vegetable oil


* 1/2 cup lemon juice


* 2 tablespoons minced onion


* dash salt and pepper


* 1/4 teaspoon paprika


* 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley





PREPARATION:


Mix all ingredients. Cover and refrigerate for 30 minutes before using. For grilled or broiled chicken, pour marinade over 2 to 3 pounds of chicken pieces; refrigerate for 4 hours or more. Do not re-use marinade.





**************************************鈥?br>

Mediterranean Marinade Recipe





INGREDIENTS:





* 1 c. fresh lemon juice


* 2/3 c. red wine vinegar


* 3 tbsp. chopped oregano


* 2 tbsp. minced garlic


* 1 tsp. salt


* 1 tsp. ground black pepper


* 2 c. olive oil





PREPARATION:


Mix all ingredients except oil together. Blend until smooth in food processor. Slowly add oil while blending. Cover and refrigerate until ready to use.


**************************************鈥?br>

Spicy Parmesan Sauce With Cajun Seasonings





Cajun spices and a few drops of Tabasco help to flavor this tasty sauce, along with diced plum tomatoes and minced green onions.


INGREDIENTS:





* 2 tablespoons butter


* 5 green onions with 2 to 3 inches green, thinly sliced


* 1 small clove garlic, finely minced


* 2 tablespoons flour


* 1 cup milk (2% is fine)


* 1/2 teaspoon Cajun seasoning blend


* dash freshly ground black pepper


* 2 plum tomatoes, seeds and ends removed, diced


* 1/2 cup fresh grated natural Parmesan cheese


* 1/4 teaspoon salt, or to taste


* 2 to 3 drops Tabasco sauce, optional





PREPARATION:


Heat butter over medium-low heat until melted. Add the green onions and garlic; cook, stirring, for 1 minutes. Sprinkle flour over the mixture; stir until well blended and bubbly, about 30 to 60 seconds.


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Tandoori Murghi





For marinade


2 large cloves garlic


1 tablespoon chopped fresh ginger root


1 teaspoon ground roasted cumin seeds


1/2 teaspoon ground cardamom


1/2 teaspoon red pepper


1 teaspoon tandoori coloring, or 1 tablespoon paprika


1/3 cup plain yogurt


Usli ghee,Indian vegetable shortening, or light vegetable oil for basting


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Hope this was a little help....google is a good help too!!Marinade recipes for chicken?
1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed


2 tablespoons vegetable oil


1/2 cup chopped white onion


2 tablespoons chopped garlic


2 tablespoons chopped ginger


1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed


1 tablespoon paprika


11/2 teaspoons salt


1 teaspoon ground cumin


1 teaspoon turmeric


1 teaspoon ground coriander


1 teaspoon garam masala


1/2 teaspoon cayenne


1/2 cup plain yogurt


1 tablespoon fresh lemon juice





With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.


In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.





Preheat a grill.





Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)
A good, simple marinade: 1/3 Cup Olive Oil. 1/3 Cup Lemon Juice or Vinegar. 1 tsp. Minced Garlic. I tsp. Poultry Seasoning or Oregano.
just replace with chicken:





INDIAN-SPICED ROAST TURKEY





1 JENNIE-O TURKEY STORE庐 Classic Young Turkey Breast 1 to 1 1/2 lbs.


2 cups plain low-fat yogurt


2 tablespoons grated fresh ginger root


3 cloves garlic, minced


1 1/2 teaspoons ground cinnamon


1 teaspoon each ground cumin, coriander, allspice and salt


1/4 teaspoon Cayenne pepper


Hot cooked rice or couscous (optional)


Chutney, cooked peas and chopped cucumbers (optional)





Place turkey roast in a recloseable plastic bag or non-porous container with cover. In a medium bowl, combine yogurt, ginger root, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper; mix well.


Pour yogurt mixture into bag or container with turkey. Seal bag and toss to coat turkey with marinade or turn turkey in mixture to coat well and cover.





Refrigerate at least 6 hours or overnight, turning turkey or spooning mixture over turkey occasionally.





To bake: Heat oven to 325掳. Remove turkey from marinade; reserve marinade. In a small roasting pan, place turkey roast, pop-up timer on top. Bake, uncovered, until timer pops, 35 to 50 minutes. Brush roast frequently with marinade. Discard marinade.





To grill: Place roast 6 inches from medium coals, 15 to 25 minutes per side or until timer pops, brushing occasionally with marinade.





Serve sliced with rice, chutney, peas and cucumbers, if desired.





Serves 4.
Baked Teriyaki Chicken





INGREDIENTS


1 tablespoon cornstarch


1 tablespoon cold water


1/2 cup white sugar


1/2 cup soy sauce


1/4 cup cider vinegar


1 clove garlic, minced


1/2 teaspoon ground ginger


1/4 teaspoon ground black pepper


12 skinless chicken thighs








DIRECTIONS


In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


Preheat oven to 425 degrees F (220 degrees C).


Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.








THIS STUFF IS AWESOME!!
Italian dressing is simple and easy. I know it is not Indian, but it is still a good marinade.
http://www.syvum.com/recipes/incindex.ht鈥?/a>








G0 d0WN tHiS liST
I use about a cup of soy sauce for a package of thighs, with about 1 - 2 tbsp of fresh ground ginger, about 1-2 tbsp of yellow mustard, some garlic (salt or about one clove sliced) and a little pepper. Leave in for at least 2 hours or overnight is even better.





I marinate right in the baking pan so you can use the marinate while cooking. Cook the chicken at 375* until done (depends on the type of chicken).
Kens makes an awesome terriyaki marinade!!!! Its delicious on chicken and pork. Reheat the reserved marinade and use as a dipping sauce.
Im sorry but i dont have any Indian ideas..But i love to marinate chicken overnight or during the day in italian dressing! Its sooo simple and awesome!!! The chicken turns out very tender and juicy and full of flavor, mmmm mmmmm!!!!
Lemon pepper marinade - look in the pickle, olive and BBQ row in the store.
Go to Rachel Ray.com! look for Chicken under a brick! OMG it is awesome! I have made it and it was a big hit for my man!
Italian Dressing is a great marinade!!!!!!!!!

Do you have any good chicken wrap recipes?

I need something that is simple and that I can make to eat cold for lunch.Do you have any good chicken wrap recipes?
google chicken wrap recipesDo you have any good chicken wrap recipes?
Here is a chicken wrap recipe for you.


Cut up cold -cooked chicken (about 1 cup)


put chicken into bowl and mix with 3 ounces of blue cheese and 1 ounce of hot sauce. Mix thoroughly


Place your wrap on a plate, put some lettuce in the middle. (about a cup)


Place your chicken mixture on top of the lettuce.


Fold the wrap over the mixture starting from the bottom. With each fold, tuck in the sides as you go!


---Yummy

Looking for simple baked leg quarters chicken recipes. My kids are super picky so the more simple the better.?

season salt, garlic powder, and pepper- bake until doneLooking for simple baked leg quarters chicken recipes. My kids are super picky so the more simple the better.?
My kids love them with the Progresso Italian seasoned bread crumbs on them. Simple with a lot of flavor.Looking for simple baked leg quarters chicken recipes. My kids are super picky so the more simple the better.?
Picky eaters?? Try this one......





Marinate the chicken leg quarters in a zip loc bag with your favorite Italian dressing......for about 2 hours in the fridge....pan fry, then transfer to the oven till done (350 for 30 minutes) With kids, going overboard with spices and such is a waste.....usually simple is best.......the marinade, salt and pepper, you're good to go.....





Method 2.........





Brown the chicken on the stovetop with a bit of oil, pour a can of Cream of Anything soup over it (mixed with a bit of milk) and bake at 350 for 40 minutes......





Christopher
Cook what YOU like and let your kids follow, was mom's philosophy for keeping her life simple. :)





My favorite chicken baked leg quarters recipe is just two cans of GOLDEN mushroom soup, undiluted baked with the legs in a covered dish, then served over rice.
GARLIC ROASTED CHICKEN





4 tbsp. butter


6 med. chicken legs


6 potatoes


24 garlic cloves, unpeeled


Salt


1/4 c. maple syrup





One and 1/4 hours before serving, in roasting pan at 400 degrees melt butter; remove pan from oven. Cut chicken legs apart or joints and cut potatoes into bite sized chunks.


Place chicken, potatoes, and garlic in pan. Sprinkle with 1 teaspoon salt and turn to coat in butter; arrange chicken, skin side up; bake 40 minutes basting occasionally. In cup milk syrup and 1/2 teaspoon salt and brush onto chicken mixture; bake 20 minutes longer
Make it however you like it.





If the kids don't eat it, send them to bed hungry. (going without supper will NOT physically or emotionally harm the kids - so relax)





By the third time you do this, they'll stop being so picky and be more thankful to have ANYTHING to eat.
Ranch dressing and bread crumbs.
Rinse chicken pieces, roll in crushed cracker crumbs. Place in baking pan. Melt butter and drizzle over pieces. Bake at 350 to 400 degrees until done and tender. This is so good, your kids should love it. I use to raise chickens and had them in the freezer all the time. I have prepared them every which way, but this is my favorite!
http://southernfood.about.com/od/chicken鈥?/a>





I like this recipe...kinda bland but with kids it should be ok. I like to add a bit of spice to it myself. But it easy.
leave the skin on and dust them with goya adobo and a little garlic salt......you can also drizzle a little olive oil on top to get the skin crispy...





i enjoy it that way, and its about as simple as it gets