|Chicken (Master Chefs)|
|by Bruno Loubet|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 53 for roast chicken -quartered
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Preheat oven to 375°F. Wash chicken (approx 3-4 lb.) and cut into quarters. In a ... during the cooking. Roast chicken for 50 ... should be about 160°F.
Preheat oven to ... butter. Sprinkle the chicken lightly, all over, ... with the lemon quarters and fresh herbs. ... remove the foil and brown the bacon.
Preheat oven to 375°F. Wash chicken and cut into quarters. In a ... during the cooking. Roast chicken for 50 ... Breast temperature should be about 160°F.
Melt butter in ... casserole dish. Season chicken pieces with salt, ... Alternately, the chicken may be served with au jus gravy directly from the casserole.
Add chicken and vegtables in ... Parmesan cheese for flavor. Optionally, serve over cooked noodles. Add the last 2 small cans of chicken broth for extra flavor.
Heat oven to 450°F. Juice 1 lemon, quarter remaining lemon. Season chicken with salt and ... top of veggies. Roast 15 minutes. Reduce ... 10 minutes before slicing.
Heat oven to 450°F. Juice 1 lemon, quarter remaining lemon. Season chicken with salt and ... top of vegetables. Roast 15 minutes. Reduce ... hour and 15 minutes.
Dredge chicken in flour and ... sauce and cook until sauce thickens. Pour over arranged chicken and mushrooms. Good with pasta as a side dish. Serves 4.
Heat oven to ... remove garlic. Dip chicken pieces in mixture ... return to oven for another 30 minutes. Serve hot from baking dish. Yield: 6-8 servings.
1. Preheat oven to 350 degrees. Wash chicken under cold running ... pan without rack. Roast 2 hours, basting ... vegetables. Serve with sauce. Makes 6 servings.
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