|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
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...
Results 1 - 10 of 131 for broiled whole chicken
In a blender ... in refrigerator. Remove chicken from marinade and ... paprika and parsley. Broil for 10-15 minutes ... sprayed with olive oil. Serves 4.
Wash chicken well and pat ... salt and pepper. Broil about 4 inches ... remaining half can have 1/2 the vinegar added later for a salad to be served alongside).
Whisk or blenderize ... of marinade. Put chicken pieces in plastic ... from marinade to broil, saving marinade ... fancy. See recipe for lemon-herb dressing.
Dry the chicken. Brush the ... mixture over chicken. Broil chicken 6 inches ... mustard butter. Serve the chicken immediately or let cool at room temperature.
Take skin off chicken. Put in ... on grill every 10 minutes. After about 35 minutes should be done. If chicken dries out - baste with a little olive oil.
Preheat oven to 500 degrees. Brush chicken with butter; rub ... (2 ounce) servings, 20 calories per serving. Exchanges per serving: 2 ounce = 2 lean meat.
Using a meat mallet, slightly flatten chicken breast halves. Combine ... on grill. Cook 5-10 minutes brushing with reserved marinade. Turn, brush again.
Preheat oven to ... well mixed. Place chicken, skin side ... oven temperature to broil. Broil chicken ... up; baste with pan juices. Broil 3 minutes more.
Season the chicken with the lemon ... oven at 350 degrees for approximately 55 minutes. Take off the foil paper 10 minutes before so it can get some color.
Prepare broilers for ... salt and pepper. Broil the chicken, skin side ... butter. Arrange the broiled chickens on a ... livers and lemon quarters. Easy.
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