|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
Results 1 - 10 of 47 for roasted stuffed chicken
Result Page: 1
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.
Prepare the stuffing. ... minutes of roasting chicken. Insert meat ... open roasting pan. Roast uncovered, in 325 ... ingredients. Stir until well mixed.
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.
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.
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.
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.
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.
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.
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.
Result Page: 1
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