1 cup heavy cream or you can use buttermilk if you like
1 large egg (beaten)
2 cups allpurpose flour
vegetable shortening or peanut oil, for frying
For the Cream Gravy:
2 tablespoons leftover oil from frying the chicken
2 tablespoons allpurpose flour
1 cup whole milk
¾ cup heavy cream
2 chicken bouillon cubes
1 cup chopped fresh spinach
Kosher salt and freshly ground black pepper
Mix together the black pepper, garlic powder, paprika and salt in a small bowl. Set aside.
One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipperlock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately ¼ inch
thick.Sprinkle seasoning mixture over the chicken.
Whisk the Heavy cream or if using buttermilk and beaten egg in a large bowl. Add the chicken and turn to coat.
Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour making sure the chicken is thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
Pour oil to a depth of ½ inch in a 12-inch skillet. Heat to 360°. Fry chicken, in batches, 10 minutes turning until each side is golden brown and cooked thoroughly. adding oil as needed.
Transfer the chicken to a paper towel–lined plate to drain
For the Gravy: Add the flour to the 2 tbsp oil and cook, stirring constantly,for about 1 minute. Add the milk in a thin stream,whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly.Add remaining ingredients whisking until thickened, about 3 minutes. Season to taste with salt and plenty of pepper.
Drain pineapple reserve juice. Mix ¼ c juice, cornstarch set aside. Heat large skillet med.-high heat/ add oil and chicken, brown for 5 min. Add garlic,red pepper, onon and ginger; saute for 3 min. Add snow peas And remaining pineapple juice, chicken broth, soy and hoisin sauces, cinnamon and honey. Cook for an additional 5 min. or until the internal temp of chicken reaches 165 degrees. Add pineapple and cornstarch mixture, cook until the sauce thickens serve over rice. Salt to taste.
So simple to make. They are fantastic and great to take to any party.
Author: Freebies for Friends
Recipe type: Chicken
½ cup Heinz ketchup (changed from 1 cup)
¼ cup brown sugar
1tsp Worcestershire sauce
4 cloves crushed garlic
Salt 7 Pepper to taste
large chopped onion
2 lbs Chicken Wings
Mix all ingredients in a bowl except wings mix well. Add chicken wings and cover them let sit for about an hour. Transfer to a baking dish and cover with foil and bake for 45 minutes at 425 degree, or until the sauce is really thick and sticky.
If you have never brined a turkey oh my gosh you are missing out. A turkey brined is so juicy and moist even if you leave it in the oven a little longer than it should be Once you brine one you wont cook it any other way.
This is my favorite way to roast a turkey. I never used to brine but let me tell you once I tried it I will never go back to roasting a turkey without brining it first! This will make a very tender, moist and wonderful tasting turkey. Your family and guest will love it!
Author: Freebies for Friends
Recipe type: Turkey
14-16 LB Turkey Frozen Turkey (if using a fresh turkey no need to thaw)
1 cup kosher salt
½ cup light brown sugar
1 gallon vegetable stock or chicken
1 tablespoon black peppercorns
4 sprigs rosemary
6 leaves sage
4 cloves of garlic slightly smashed
1 gallon water
to 3 days before roasting:(I always do at least 3 to make sure its completely thawed) Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the stock, salt, brown sugar, peppercorns, 4 sprigs rosemary leaves sage and the 4 cloves of garlic slightly smashed, in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil.
Then remove the brine from the heat, cool to room temperature, and refrigerate.
The night before you'd like to eat: (Allow at least 8-16 hours to brine) Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate for 8 to 16 hours, turning the bird once half way through brining.
If you do not have enough room in the fridge you can place the turkey and the brine inside a large roasting bag (you may not use all the brine but that's ok make sure that you use enough that when you squeeze as much air out as possible the turkey is covered with the brine before tying the bag up. Place in a large roaster pan and place in fridge.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Make to rinse it well or it will be too salty when cooked. Discard the brine.
Place the bird on roasting rack on a half sheet pan and pat dry with paper towels.
Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. bake until thermometer reaches 161 degrees F.
A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
This recipe calls for hot sauce and if your like me you can't take spicy food Don't worry the chicken is not spicy at all in fact if you didn't know it you wouldn't know it was in the recipe. The hot sauce does bring some wonderful favors to the chicken.
Author: Freebies for Friends
Cuisine: Meat Chicken
⅓ cup water
1 cup hot red pepper sauce
2 cups All purpose flour
2 tsp Baking Powder
1½ teaspoon pepper
salt to taste (I usually use 1 Tbsp)
1 tsp Garlic Powder
1 to 2½-pound chicken, cut into pieces
Oil, for frying,
In a medium size bowl, beat the eggs with the water. Add hot sauce. In another bowl or gallon size baggie combine the flour, baking powder,pepper, salt and garlic. Dip the chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees (about 1 inch in a large heavy skillet.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
If you have never made home-made chicken stock it is so easy you will wonder why you have been buying it. At my house we eat a lot of chicken. When I roast or Rotisserie it I always clean the meat off the bones and use the bones and skin to make my homemade stock. Some like to just add the skin and bones to the water and make broth that way however I like to brown my bones which will give my broth some color and to me more flavor.
* You can also use the turkey bones and make turkey broth
Put the leftover bones and skin from a chicken carcass into a large stock pot with a little olive oil or vegetable oil and brown, Once the bones are nicely browned cover with cold water. Add ½ cup of celery, onion, carrots, parsley of you like I normally don't unless I am making chicken and dumplings with the stock and I want the veggie flavor without the veggies (if my kids see them they wont eat them lol) . Add salt and pepper, about a teaspoon of salt, ¼ tsp of pepper.
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 1-2 hours, occassionally skimming off the foam that comes to the surface.
In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant ½ cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Cook noodles according to package directions until barely tender, drain and rinse thoroughly.
In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased slow cooker. Cover and cook on low for 6-10 hours or cook on high for 3-4 hours
To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.
Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.
Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.