|Chicken Soup Cookbook|
|by Janet Hazen|
Chicken soup is a cherished staple of virtually every cuisine in the world. Illustrated with warm, playful pastel drawings, this diverse collectio...
Results 1 - 10 of 745 for 4 lb roasted chicken
Preheat oven to 375°F. Wash chicken (approx 3-4 lb.) and cut ... during the cooking. Roast chicken for 50 ... Breast temperature should be about 160°F.
Wash bird well ... melted butter. Sprinkle chicken with salt, pepper, ... oven at 325°F. Roast, uncovered, breast ... cooking; do not stuff chicken in advance.
Preheat oven to 375°F. Wash chicken and cut into ... a depth of 1/4 inch. Add whole ... during the cooking. Roast chicken for 50 ... should be about 160°F.
Preheat oven to 375°F. Wash and dry chicken. Stuff with 1/2 cup baby carrots and 1/4 Vidalia onion. Place ... tightly with foil. Roast 1 1/2 hours. ... tender and nicely browned.
Preheat oven to ... glaze over meat. Bake until chicken or pork is cooked through, basting frequently. Serve pan juices over meat and or mashed potatoes.
Preheat oven to ... in cavity of chicken. Transfer chicken ... Pour over chicken. Roast 1 hr and ... before carving. This chicken is absolutely delicious!
In a 9x13 ... your boneless skinless chicken breasts flat. Spray ... is ok. Sprinkle roasted garlic and herb ... pasta with garlic and herb butter sauce!
Wash chicken under cold running ... to pan and roast in a preheated ... amount of broth and whisk in some Wondra or all purpose flour to make a pan gravy.
Using the low-fat ... sour cream and chicken soup in sauce ... Don't overcook! Check out my NO Mistake Salsa to add as topping once out of oven. ENJOY!!
Preheat oven to ... salt, and garlic powder. Rub chicken pieces with spice mix. Roast about 40 minutes, or until juices run clear. Sprinkle with parsley. .
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