How do YOU cook chicken?

Roasted or fried or the kind you get off rotisserie?

 

We prefer the grill for sure.

We rotisserie and grill, either seasoned or marinated.

We also do the "drunken chicken" style, on the grill or in the oven, where the chicken is stuck down over a can of some form of liquid (beer is the choice of many, but anything will work if beer is not an option for cooking -- it can be non-alcohol -- looking for the salty flavor, but the alcohol bakes our anyway).
http://www.foodnetwork.com/recipes/paula-deen/drunken-chicken-recipe/index.html

These are helpful:
http://www.amazon.com/dp/B0009JXYR8/?tag=baptis04-20

For another chicken dish that is different and prepared in the French style, check this recipe. It is VERY GOOD (we substitute ingredients often, and it works with almost any type of bar-b-que sauce, etc.)

http://www.lowcarb-recipes.net/recipes/Main-Dish/Chicken/Creamy-Chicken-Cabernet.html

 

Top 3:

1. Simple but good: Grilled after marinating in Italian dressing for 1 hr.
2. Chicken Alfredo: Cooked in olive oil in a blend of fresh herbs (pepper, salt, garlic, oregano, parsley, rosemary--all the "green stuff" grown in our backyard); then combined with the pasta & alfredo seasoning.
3. Chicken & Portabello mushroom creamy crock-pot recipe: Incredibly good. Serve over rice. Take leftovers and place inside croissant that's molded into small pie tin (add frozen veggies to boot). Voila, homemade chicken pot pie.

 

I have a few favorites. I almost always let the chicken sit in sea salt water for a couple hours first, no matter how it is to be prepared.

1. Cover it with a cinnamon-chipotle spice rub and throw it on a grill, high flame, for just a couple minutes on each side to seal in flavor and get some of that smoked taste going through it. After that I either slow bake it to finish it off or toss it in with whatever I'm cooking to get it done. The last time it went into chicken fettucine alfredo. It's good just by itself, but then you have to make sure it gets finished on the grill.

2. Chicken paprika. My recipe and ingredients change, but usually it includes slicing lots of onions and stir frying them in olive oil for a short bit. I chop chicken breast into bite-size pieces and season them with salt and quite a bit of smoked paprika (hungarian paprika if I can't find or am out of smoked, or sometimes I mix them) then add the chicken to the onion mix. Cover and let it simmer for a while, then uncover and sometimes drain the liquid into another pan and add a bit of flour to make it a tiny bit thicker, then add it back into the chicken and onions. Very simple, very tasty.

3. Whole chicken: I love this because it's cheap to buy and the remains make the stock for a big pot of soup the next day! When I soak a whole chicken, I do it the night before and the next day I let it sit in the fridge uncovered to dry out the skin. This makes the skin crispier after baking.
I simply season it with whatever I feel like that day (which almost always includes chopped garlic on top) and roast it covered and at 300 degrees for hours. When it looks like it's about to fall apart to the touch, I take the cover off, crank up the heat, and get it nice and browned. Often I'll even turn the broiler on for the last couple minutes. Once in a great while I stuff some leeks and apples inside the chicken before baking because it adds an interesting flavor to the meat. Regular onions are too bitter to use that way, has to be leeks.

 

I'd just like to thank you for typing Voila instead of viola. I am SO sick of being doing that! Makes it sound like they threw a bunch of food ingredients together and a musical instrument magically appeared. Can anyone say PET PEAVE!

Just letting you know I appreciated that. YAY you!

 

No drive-through, but you're welcome to bring the Mrs. over for dinner!
Website is http://www.literaryworks.blogspot.com
Some of the stuff up there is pictures and recipes. In a couple more days there will be a post on a certain ingredient that can be used on taters, asparagus, and pasta.
Here's a pic of chocolate crisps: http://literaryworks.blogspot.com/2010/09/chocolate-crisps.html

Here's stuffed peppers: http://literaryworks.blogspot.com/2009/10/stuffed-peppers.html

My first attempt at lasagna: http://literaryworks.blogspot.com/2009/10/virgin-lasagna-maker.html

And if all that food makes you hungry and you need a way to tame your appetite, here's a detailed description of my colonoscopy: http://literaryworks.blogspot.com/2008/08/colonoscopy-read-all-about-it.html

 

A huge favorite here is to use boneless skinless breasts, sprinkle well with Lawry's Seasoned Salt, and bake in a pan covered with foil @350 for 45 min - an hour.

 

Let me emphasize some key words in what I said.

YOU.
BRING.
MRS. SALTY

Then you come back and take her home after dinner.

haaaaaaaaa

PS: Does the Mrs. take everything you say with a grain of salt? Just wondering.

haaaaaaaaa

I've got the sillies today...had to write a little article on healthy Valentine's foods and I got caught up in being all punny about flirty fruits and hearty sandwiches and stuff, although I'm waiting for the editor to toss it back to me and say flirty fruits is an offensive phrase...

 

Chicken soups, chicked sheppard's pie, fried chicken with vegetables, Georgian-style fried chicken, stuffed chicken, grilled chicken, rotissery chicken, baked chicken, chicken cutlets, chicken burgers, chicken kabob. I personally like baked chicken the best, but my family members don't have such simple tastes :smilewinkgrin:

 

I rarely eat chicken because for some reason I am almost very ill afterwards....rats!!! I loved chicken, pity it don't love me...:tear:

 

Fried, baked, broiled, boiled, roasted, broasted...if it's chicken, I cook it.
Some of our favorite ways to have it:
Chicken tacos
Chickenetti
Chicken stuffing casserole
Rosemary chicken
Cuban chicken
Ivy House oven fried chicken
Chicken fried Chicken