Quick And Easy Chicken Recipes

Chicken And Game

Roasting is still one of the most ways of serving chicken. For nowadays there is an excellent choice of both fresh or frozen birds.The birds are young and tender and therefore suitable for most methods of cooking through best chicken recipes.

Pot Roast Of Chicken

Pot Roaast of Chicken
Pot Roast of Chicken

Recipe Of Pot Roast Of Chicken

Ingredients 

Weigh the roasting chicken to ascertain the cooking time .Heat 50 g/2 oz (¼ cup) butter or dripping in a large saucepan or deep casserole. Turn the chicken in this until golden in color. Remove from the pan or casserole. Put in at least 450 g/1 lb prepared mixed root vegetables in to the container.A little diced bacon can be added for flavor or a few diced frankfurter sausages with 2 tablespoons chopped herbs, such as parsley and rosemary.Half cover the vegetables with well seasoned water or a mixture of water and wine.Place the chicken on top of the vegetable mixture .Cover the pan or casserole very tightly.If the lid is a bad fit, place a piece of foil under this, for the small quantity of liquid evaporates rapidly with an ill fitting lid.

If cooking Chicken in sauce pan :

calculate the weight of the chicken and allow 25 minutes per 450 g/1 lb from the time the liquid in the saucepan begins to simmer gently.Check once or twice during cooking to make certain there is still sufficient liquid.To achieve the effect of roasting,the liquid should never more than half cover of the vegetables.

If cooking Chicken in the casserole in the oven:

Heat the bed of vegetables and liquid in the covered container in a moderate oven, 180°C/350°F Gas mark 4, for about 20 minutes.Place the chicken on top of the hot vegetables and allow 22 to 25 minutes per 450 g/1 lb.Lift the chicken from the saucepan or casserole and carve or joint. Serve with the well strained vegetables. Garnished with chopped herbs.The liquid from the saucepan or casserole makes an excellent gravy.

Basic Bread Stuffing

Recipe

Ingredients

YIELD : 50 portions EACH PORTION : 3 oz

scale : oz= 1 ounce pt = 16 ounce qt= 32 ounce ea=each serving

1 gallon= 3.78 liter tsp=teaspoon tbsp=tablespoon

Step One To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Bread 2 to 4 days old6 lb

Method


1. Trim bread removing crusts and cut it in cubes and soak it in cold water and then 
drain it.

Step Two To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Celery chopped

Onions chopped 

Butter 
Or salad oil
or Bacon fat
1 lb 

3 lb

12 oz


Method

2 . Saute celery and onions in fat until tender

Step Three To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Poultry Seasoning

Salt

Sage

Parsley Chopped
3/4 oz

1 ½ oz

¾ oz

1 ½ oz

Method


3. Combine vegetables, seasoning and bread and toss lightly to blend.
4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F
for 1 hour.

Chestnut Dressing No 1

Recipe

Ingredients 

YIELD: 50 portion EACH PORTION : 4 to 5 oz

scale : oz= 1 ounce    pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTSQUANTITY
Celery diced 
small

onions chopped 
medium

Bacon fat
Or sausage fat

Fresh bread 
crumbs

Milk

eggs whole 
beaten

Parsley chopped

Black pepper

Chestnuts cooked 
peeled,
coarsely chopped

Salt
2 lb


4 lb


1 pt


4 qt


2 qt

8


3 oz

2 tsp

3 lb



to taste

Method


1. Saute celery and onions in fat until soft.Mix crumbs milk and eggs together. Add 
onions parsley chestnut salt and pepper.Mix well.

2. Put dressing in greased baking pan and cover with a sheet of greased paper.

3. Bake at 300°F for 45 minutes.

Note: When using dried chestnuts soak them overnight before cooking

Chestnut Dressing No 2

Recipe

Ingredients 

scale : oz= 1 ounce      pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

YIELD: 50 portions EACH PORTION: about 3 ½  oz

INGREDIENTSQUANTITY
Onions finely
minced

Bacon fat

Dry white bread 
cubed

Chicken stock
hot

Eggs whole
beaten

Parsley chopped

Black pepper

Sage ground

Chestnuts cooked
peeled 
chopped 

Salt
4 lb


1 pt

4 qt


1 ½ qt


6


3 oz

2 tsp

1 tbsp

3 lb



to taste

Method


1. Saute onions in fat until soft.Mix bread cubes ,chicken stock and eggs together.Add 
onions, parsley, chestnuts, sage, salt and pepper.

2. Put in greased baking pan and cover it with sheet of greased paper.

3. Bake at 350°F for 45 minutes.

Summary
Quick and Easy Poultry recipes
Article Name
Quick and Easy Poultry recipes
Description
This article will guide you on making excellent chicken dishes by following these amazing chicken recipes.These dishes will be delicious.
Author
Publisher Name
Cooking Plus HomeDecor
Publisher Logo

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