Glazed Chicken Wings

Glazed Chicken Wings



3/4 cup Coca~Cola



1/4 c. soy sauce



2 T. brown sugar



1 1/2 tsp. prepared mustard



1 small onion - chopped



10 chicken wings



Preparation -



In medium saucepan, combine all ingredients, except wings. Heat to boiling, stirring



constantly. Reduce heat and simmer 30 minutes. Bake wings at 350º for 25 minutes.



Pour sauce over wings & bake 10 minutes longer at 375

FRIED CHICKEN WITH CREAMY GRAVY

FRIED CHICKEN WITH CREAMY GRAVY




3 pounds frying chicken cut up

1/2 cup milk

1 egg, slightly beaten

3 cups shortening or oil

1 cup all-purpose flour

2 teaspoons garlic salt

1 teaspoon paprika

1 cup milk

1 teaspoon black pepper

1 cup chicken stock

1/4 teaspoon poultry seasoning



Combine milk and egg in medium bowl. Combine flour, garlic salt,

paprika, pepper and poultry seasoning in paper or plastic bag. Add a few

pieces of chicken at a time and shake to coat. Dip chicken in milk-egg

mixture then shake a second time in flour mixture. Reserve remainder of

the flour. Heat 1/2 to 1 inch of shortening or oil to 365 degrees in

electric skillet or on medium-high in a large heavy skillet. Brown

chicken on all sides. Reduce heat to medium low or 275 degrees. Continue

cooking until chicken is tender about 5 to 10 mins. Turn chicken several

times during cooking and drain on paper towels in a single layer.



To make the gravy pour all but 2 tablespoons of the fat from the

skillet. Stir in 2 tablespoons of the reserved seasoned flour and stir

constantly over low heat for 2 mins. Whisk in the chicken stock stirring

to scrape up the brown bits on the bottom of the pan. Then stir in the

milk and bring to a boil over high heat stirring constantly Reduce the

heat to low and simmer for 5 mins. Serve immediately passing the gravy

separately.



YIELD: 4 servings

Savory Baked Chicken Breasts

Ingredients:






chicken breasts

1 can Cream of Chicken soup

1 1/2 tsp. Lawry's seasoning salt

Fresh grated ginger

1 tsp. tarragon leaves, crushed

salt

pepper

Directions:





In a bowl mix soup, Lawry's season salt, ginger, tarragon leaves and salt and pepper. Put chicken in a clear baking dish and pour soup mixture on top. Spread around evenly and bake at 375 degrees F for about 30 minutes.





Servings: 4

Time: 10 Minutes Preparation Time

30 Minutes Cooking Time

Roasted Chickens Two Ways

Recipe courtesy Dave Lieberman




Prep Time:

15 min

Inactive Prep Time:

10 min

Cook Time:

1 hr 30 min

Level:

Easy

Serves:

4 to 8 servings

Ingredients

2 chicken roasters, about 3 pounds each

Salt and freshly ground pepper

1 tablespoon Chinese five-spice powder

About 6 cloves garlic, peeled and smashed

1 navel orange, quartered

About 15 sage leaves

1 lemon, quartered

Directions

Preheat oven to 375 degrees F.



Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.



Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing.



Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.