|Chicken (Williams-Sonoma Kitchen Library)|
|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Tip: Try chicken leg meat for more results.
1 - 10 of 10 for baked chicken leg meat
Put meat cubes alternately on ... meat on rack in covered roasting pan. Bake at 325 degrees for 1 1/2 hours, uncovered for first half of baking time. Serve.
Debone meat. Cut in ... on top of meat and bake uncovered at 350 degrees for 1 1/2 - 2 hours. Keep checking water level. Take cover off last 20 minutes.
Brush chicken pieces with soy ... juice and brown sugar over all. Bake at 350 degrees for one hour or until chicken is done. Cover with foil before baking.
Heat 2 tablespoons oil in skillet. Saute lamb, chicken leg and chicken liver ... Combine vegetables with meat; stir in ... pepper. Cover and bake 3 hours. Remove ... Serves 8 to 10.
Place chicken in single layer ... marinade over the chicken. Bake uncovered 45 minutes to 1 hour at 375-400 degrees. Baste two or three times as it bakes.
Microwave setting: High ... need: 1. Rinse chicken and pat dry. ... skin, then pull meat off bones in ... necessary. Let stand 10 minutes before serving.
Melt butter in skillet. Add chicken and brown lightly. ... in baking dish. Bake for 1 hour ... uncovered, if dark meat; 45 minutes ... Serve with white rice.
Roll partridge in ... from dish; remove meat from bones. Add ... and add 2 chicken bouillon cubes; thicken. ... drippings must be strained before thickening.
Pound veal between ... waxed paper with meat mallet or cleaver ... remaining 2 tablespoons Parmesan cheese. Bake until hot, about 15 minutes. Makes 4 portions.
On meat skewer, alternate veal ... skillet with oil. Layer the browned skewered meat in baking dish. Cover with mushroom soup. Bake at 325 degrees for 1 hour.
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