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Archive for July, 2008

Fried Chicken

Wednesday, July 16th, 2008

Fried Chicken

Chicken is a delicately flavored, tender meat, but it lends itself well to frying. it is one of the few meats that does not completely change character and flavor when it is fried. Through frying in the true sense of the word means to cook in deep fat/oil, in the case of chicken cookery we are using sautéing to mean
frying, too.

When selecting a chicken for frying, always watch the package label carefully. The label should read “broiler” or “fryer.” If you inadvertently get a stewing hen, no amount of frying will turn it into a very palatable dish.

Broilers or fryers are usually tender enough to need only 30 to 40 minutes of cooking. They should never be overdone, for then you get too much of the fried taste and not enough of the delicate chicken flavor.

Broilers or fryers can be skillet fried, French fried or oven fried. 

Pretzel Fried Chicken

2  two to three lb broilers, cut up into portion-sized pieces
2 eggs, beaten until lemon yellow
½ cup milk
3 cups finely crushed pretzels crumbs made from the cocktail type pretzels
Vegetable oil or shortening for deep frying

Dry the pieces of chicken with paper toweling. Mix the eggs and the milk thoroughly. Place the finely crushed pretzels in a paper sack. Dip each piece of chicken in the egg-milk mixture; then place in the crushed pretzels and shake sack until thoroughly coated. Drop into 350° F. oven for an additional 35 minutes. Serve piping hot. Serves 6.

[tag] fried chicken[/tag] 

Old Fashioned Stuffed Roasted Chicken

Saturday, July 12th, 2008

Stuffed Roast Chicken Recipe Ingredients:

5 lb roasting chicken
1 teaspoon Accent
1 Tablespoon olive oil
½ cup butter
½ cup onion, chopped fine
¼ cup parsley, chopped fine
6 cups day-old bread, cubed in 1/2 – inch pieces
½ teaspoon pulverized sage
¼ teaspoon marjoram
¼ teaspoon thyme
1 ½ teaspoons celery seed
½ teaspoon salt
¼ teaspoon pepper
¼ cup additional melted butter (for outside of the chicken)
3 tablespoons flour
½ teaspoon paprika



Sprinkle the cavity of the chicken with Accent and set aside. Place the giblets in 1 cup of water in a saucepan and cook on top of the stove until they are tender. Chop them coarsely. Reserve the liquid until later. Melt the butter in a large skillet; add the onion and cook until it becomes glazed. Add the parsley, bread cubes, giblets, sage, marjoram, thyme, celery seed, salt and pepper and cook over low heat, mixing well while cooking. The bread cubes should be warmed through. Add ½ cup of the giblet broth, then mix until it is well distributed.

Spoon the filling into the neck cavity and into the large cavity with a light touch. Using skewers and string, close both openings securely. Place the chicken in a roasting pan. Mix the melted butter, flour and paprika and brush this over the outside skin of the chicken. Drizzle olive oil over chicken before placing the chicken in a 350°F. oven for approximately 3 hours. When it is done, the thickest portion of the breast should pierce easily with a fork.

Remove the chicken from the roasting pan to a hot platter. Return the warm oven while you make the gravy, as follows; Place the roasting pan over low heat and add the remainder of the giblet water. This should be about ½ cup. Add an additional ¾ cup of water. Using a slotted spoon, cook and stir until you have loosened all the browned juice from the bottom of the pan. There should be sufficient thickening left from the flour that you spread from the outside of the chicken with the butter and paprika. If not, mix 2 table spoons of flour with the water before you add it to the pan drippings. Cook until thickened stirring all the while. Serve piping hot with the chicken. Serves 4 – 6.

[tag] roast chicken with stuffing, roasted chicken recipe[/tag]

Greek Chicken healthy low fat

Saturday, July 05th, 2008

Greek Chicken healthy low fat recipe


4 chicken breast skin removed
2 teaspoons extra virgin olive oil
1/2 medium sweet onion chopped fine
1 clove garlic peeled and pressed through a garlic press
14 1/2 oz. can diced tomatoes
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Sea salt and black pepper to taste
1/2 cup Greek olives pitted and sliced, Kalamata olives will work
1 Tablespoons fresh squeezed lemon juice
1/4 cup fresh parsley, chopped fine


Heat olive oil in a large skillet and brown chicken using medium heat. Add pressed garlic and chopped onions. Cook for about 2 minutes. Add tomatoes, cinnamon, cayenne, sea salt, black pepper and olives. Simmer in covered skillet for 15 minutes. Turn chicken over and cook another 10-15 minutes, until cooked through. Remove chicken from skillet and keep warm. Bring tomato mixture to a boil, add lemon juice and parsley to pan, and simmer until slightly thickened. Pour sauce over chicken and serve with pasta or rice. A Greek salad goes well with this recipe as well.

[tag] greek chicken recipe[/tag]



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