|Chicken Soup Cookbook|
|by Janet Hazen|
Chicken soup is a cherished staple of virtually every cuisine in the world. Illustrated with warm, playful pastel drawings, this diverse collectio...
21 - 30 of 62 for roasted fryer chicken
Sprinkle chicken with 1/2 teaspoon ... only once or twice, 1 1/4 hours or until chicken and vegetables are tender. Sprinkle with parsley. Makes 4 servings.
Take giblets out of fryer; salt and pepper cavity. Insert quartered onion and garlic cloves. Place fryer on rack in shallow pan. Bake one hour at 425 degrees.
Salt and pepper inside of chicken. Put garlic ... chicken. Sprinkle with salt and pepper and remaining rosemary. Roast 1 hour at 325 degrees. Baste often.
Season chicken with salt and ... and pour over the chicken. Sprinkle heavily with Parmesan cheese. Bake 2 hours uncovered at 350 degrees. Makes 8 servings.
Prepare oven to ... garlic cloves and chicken pieces, skin-side up. ... dish. Let each person cut through garlic and spread over chicken and vegetables.
Place chicken, bone side ... pieces and bake until golden brown about 30 minutes at 350 degrees. Baste with remaining dressing several times during baking.
Work fingers under skin of chicken's breast and ... cloves from cavity; peel and garnish chicken platter or blend with butter and serve on French bread.
If you have ... all over the chicken, and put ... Place the rosemary or the tarragon inside the cavity. Roast at 375 degrees for an hour, basting frequently.
Combine rosemary and ... cavity of each chicken with salt and ... wine or broth. Roast at 350 degrees ... zucchini, broccoli, yellow squash, and carrots.
Preheat oven to ... Rinse and pat chicken dry. Pierce lemon ... until done, about 45-60 minutes or until juices run clear and leg meat is no longer pink.
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