|Chicken on the Grill|
|by David Barich|
This deliciously designed, full-color cookbook offers 25 spectacular recipes for chicken and other birds.
1 - 10 of 47 for roasted stuffed chicken
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Saute about 5 minutes, the chopped onion and chopped green pepper in the butter. Stir in the cream style corn, milk and marjoram leaves. Bring all ...
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.
Mash garlic salt ... Rub all over chicken inside and out. ... very low heat until barely tender. Place stuffing in platter and cover with chicken pieces.
Prepare the stuffing. ... minutes of roasting chicken. Insert meat ... open roasting pan. Roast uncovered, in 325 ... ingredients. Stir until well mixed.
Stuff chickens just before roasting, ... or jelly roll pan (15 1/2 x 10 1/2 x 1 inch). Crisscross 2 bacon slices on top of each chicken. Do not add water.
This is negotiable, ... and pepper the chicken inside and out. ... arrange in the roast pan. Roast with ... At serving, the roasted garlic paste can ... out a certain sweetness.
Cook onion in chicken fat until tender, ... shallow roasting pan. Roast chicken at 375 ... 30 minutes per pound or about 2 1/2 hours. Makes 6-8 servings.
Remove neck and giblets from chicken. Dry chicken ... Makes 4 servings. TIP: Place cooked chicken at 500 degrees for 5-10 minutes for crisp, browned skin.
Melt butter in ... together and stuff chicken and brush with butter. Roast in oven for ... oven. For extra crust of bread bake in 2 (1 pound) coffee cans.
Melt the chicken fat in a ... to the pan. Roast in a preheated ... breasts can be pierced easily with a skewer. Baste every 15 minutes. Serves 12 to 14.
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