Some Chicken Inspiration!

Evening Bump – Originally posted September 2, 2011
For some reason I’m CRAVING chicken tonight! :-)
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We eat a lot of chicken at our house! There are lots of reasons for this….not the least being we just really LIKE it! :-)ogt-chicken-recipes

  • It’s less expensive than other type of meat.
  • It’s SUPER versatile!  You can use it in a quick and simple recipe to prepare after a long working day, or a more sophisticated dish to serve on a special occasion.  There are literally THOUSANDS of chicken recipes out there!
  • You can use the LEFTOVERS in tons of delicious, economical meals!
  • It can be cooked quickly when necessary! My chicken meals almost always start with frozen chicken breasts that I throw in the microwave. (Or if I’m using the crockpot…I just throw them in FROZEN!)
  • It’s a healthy alternative to red meat (as long as you’re not deep-frying it everytime…or drowning it in fatty sauces).
I could go on and on….but you get the idea.

The problem is….lately I’ve been getting a bit bored with my current repertoire of chicken recipes.  And that’s saying something….because I have a LOT of recipes for chicken!  (Course a good many of them involve LEMON…I just can’t help it!  I love LEMON!)

So tonight I did a little online “research” and came up with quite a few “new” ways I want to try making chicken!

First of all….the PERFECT ROAST CHICKEN!

My friend Tracy Bruce gave me a wonderful (and EASY!) recipe for roast chicken years and years ago and I used to make it all the time!  Tonight when I saw a recipe online for Roast Chicken…it reminded me of that recipe I haven’t made for so long!  I went to track it down in my recipe book….and there is was!

Wow!  Look at the binding on that thing!
Yeah…it’s an OLD recipe book!

 

In case you can’t read my “scrawl”…it says:

Wash & dry, salt and pepper inside and out, pour stick of melted butter with clove of garlic over and inside (of the bird); 400 degrees till sizzle (til you HEAR it sizzling); turn down to 300 degrees for 1 hrish (hourish).

Can’t wait to revisit this recipe SOON!  (Those OVER-PRICED, dried out, BLAH roasted chickens from the grocery store deli can’t hold a CANDLE to this recipe!)

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Update:
  
Cooked up my favorite roast chicken recipe tonight.
Thanks Tracy!  As yummy as I remembered!
And yes, I’m aware the bird is upside down. I have no idea why I did that! 
*blonde moment in the kitchen*
it still TASTED the same though!  :-)
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In addition to this recipe….I came across several more I’m super excited to try!  Take a peek and see if any of them appeal to you!

Grilled Island Chicken

from MelsKitchenCafe.com

“Marinaded in a flavorful concoction of lemon, oregano, soy sauce and garlic, this recipe is similar to the tasty lemon and garlic grilled chicken that I have waxed poetic about in the past. The difference with the Island Chicken is that it is a bit more subtle on the robust fresh lemon juice and garlic flavors which allows the soy sauce and oregano to really shine, as well.”

Cilantro-Lime Chicken with Avocado Salsa

from MyRecipes.com

“A three-minute dip into a pungent cilantro-lime marinade is all that’s needed to deliver big flavor to chicken breasts. Serve with saffron rice.”

Lemon Herb Crockpot Chicken

from TheCraftingChicks.com

“–place the lemon herb chicken on top of the bed of rice and drizzle with the extra lemony gravy from the crockpot. It is also yummy over mashed potatoes. Plate it up with your favorite veggies and some fresh french bread and you’ve got a meal!”

 

Lemon Chicken Breast

from BarefootContessa.com
(LOVE HER!)

“Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. “



from ChefMommy.com
“…. if you like the following: chicken, Mexican flavors and your slow-cooker. This is the very popular (at least in the food blog world) SALSA CHICKEN!
Who knew chicken breasts + can of cream of chicken soup+ taco seasonings + sour cream could be so good? I know I sure didn’t. I had seen this recipe so many times but it just did not sound that appealing. Of course, everyone raved about it, hence it’s popularity.”
AND LAST….BUT NOT LEAST……(and the only reason it’s last is because I have NEVER made Chimichangas before in my life!  I think it’s high time!)
from BlogChef.net
“Chicken chimichangas require a little work but they are definitely worth it. I actually prefer these over the beef chimichangas.  Tortillas are filled with a mixture, rolled, and then fried in oil. The filling mixture consists of ingredients such as chicken, rice, refried beans, and black olives. After the chimichangas are fried they are topped with a avocado mixture. This mixture is very similar to guacamole. I feel both the sour cream and guacamole mixture are very important to the overall flavor of this dish. If you are looking for an excellent recipe for chimichangas give this one a try. Enjoy.”
Hopefully you’ve found some “Chicken Inspiration” of your own somewhere here.  Be sure and share in the comments if you have MORE!  One can never have enough chicken recipes! :-)
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Comments

  1. Anonymous says

    Jill,
    Once again great info! So easy! I read at Thanksgiving time, that the breast meat is so much moister on the bird if we flip the bird (looks weird) and cook it breast side down, I tried it and it is true. So hey…all is A-OK with your pic! lol
    Marce

  2. Lilybean says

    There really is nothing like a good roasted chicken, is there? I vary mine a little bit every time I make it. You can also "roast" a chicken in a big crockpot if you don't want to heat up the kitchen… you don't get the crispy skin, but it sure is moist.

    I learned a trick once that I use sometimes for extra-crispy skin, for other people out there who are chicken-skin nuts like me. You just rub baking powder all over the chicken. You'd think it'd make it taste gross, but it doesn't affect the flavor at all – just makes it crispy. Don't know how it works, but it sure does.

  3. Lilybean says

    PS – my fiance fell in love with the idea of the cake mix cookie sandwiches, and made them for a pot luck at his work today. Hopefully they get good reviews! Each batch doesn't make too many, so I only got to eat the burnt ones. :-( We'll have to try them for our house sometime.

  4. Belinda says

    Jillie -

    We always cook our chicken "upside down" to keep the white meat under any broth or liquids – it helps to keep it more moist!

    Thank you for all your inspiration!

    ~ Belinda

  5. Jill Nystul says

    Marce and Belinda…thank you for making me feel better about my "upside down bird"! :-) That is good to know!

    Lilybean…that is a great tip! I am definitely going to try the baking powder trick. I LOVE crispy skin! Can't wait to hear the reviews on the cookies. ;-)

  6. Denise from Ark says

    Thanks Jillee, some of these look amazing. I generally buy chicken thighs by the bag, and no matter what the recipe calls for, I can substitute chicken in almost any of them LOL. Aren't recipes supposed to be suggestions and jumping-off points, instead of actual "instructions"?

  7. Anonymous says

    I tried roasting a chicken once. Not sure what I did wrong, but it splattered all over my oven, and smoked up my house, and then I had to clean the oven. The chicken was fine, but oven was not! Any ideas on what I did wrong?
    Victoria

  8. Jennifer says

    I did a roast chicken this morning for tonight's supper. I did my moms wonder roast chicken (just like they do at our locally owned grocery store). rinsed and dried it then slathered it down with miracle whip and lots of season salt. Smells amazing. Let it rest about 20 min before throwing it in the fidge and all my hubby has to do is reheat it in the oven and it will be supper time when I get home.