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    You are in: Home / Cookbooks / Ch-ch-ch-Chicken!
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    134 recipes in

    Ch-ch-ch-Chicken!

    Jasper loves chicken, so this is dedicated to him!
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    This is the only way my mom ever made coated and baked chicken legs. I'm sure you can use other chicken pieces too. They are also good cold.

    Recipe #212690

    Oh yum - and this is low calorie and good for you! From Feb 2007 Goodhousekeeping and the supermarket diet.

    Recipe #212399

    This recipe yields jucy, succulent chicken covered in a crispy crust that is not at all greasy. There is almost as much crust as there is chicken! Using vegetable shortening rather than oil gives the crust a snappy crispness. Use some of the chicken bits, removed from the oil, to make my Cream Gravy recipe!

    Recipe #207405

    A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.

    Recipe #206122

    Recipe from Great Good Food Lucious Lower-Fat Cooking by Julie Russo.

    Recipe #199106

    This is a great appetizer that has a great sweet taste. People always leave asking for the recipe!

    Recipe #190460

    IN MEMORY OF MY MOM. This chicken, taught to me by my Mom when I was about 12 years old, was the way everyone I knew did it in Mississippi and Georgia. I hope you like it. It has a crispy, huge thick coating with the southern "touch" (the magical ingredients being the vinegar and baking powder) and tender inside. Oh ! my ! never a chicken like this.

    Recipe #189068

    I wanted a supper dish for chicken livers which was simple, comforting and would fill my DH up after a hard day's work. After first serving it up, he's declared it his favourite treatment of chicken livers and demands it very week! The amount in this recipe will serve two for a lunch or one for a supper.

    Recipe #186214

    Chris (lil sis) LOVES chicken! I think that one day, she might grow some feathers and start laying eggs. She and I are always on the hunt for new chicken dishes for us to try that require not a lot of work but is still delicious. She likes spicy stuff, so I know she's gonna like this. I know I did! Marinating time is included in the passive time

    Recipe #185243

    2 Reviews |  By Geema

    This recipe was a Southern Living grand prize winner in 1998 by Janice Elder of Charlotte, North Carolina.

    Recipe #184663

    Dump recipes are a quick and easy way to make the most of your OAMC day. You can assemble many "dump" recipes quickly and stock the freezer fast.

    Recipe #182177

    Recipe #176594

    Another oven fried chicken recipe. Cooking time does not include time to marinate.

    Recipe #174505

    These are really good as an entree or on a bun. I'd make them a little larger if putting on a bun. Not too spicy, kids should love them. I used only 1/2 tsp of garlic in the sauce and used regular mayo. I also sauteed these in olive oil and used closer to 2 tbsp. oil vs. 2 tsp. From Cooking Light Magazine

    Recipe #174381

    Bright citrus flavors and aromatic herbs make this chicken dish a certain croud pleaser. The double reduction -- once before baking and again after -- give this a wonderful concentration of color and flavor. Serve with a beautiful green vegetable such as spinach, asparagus or green beans. This dish is from the Aeolian Islands just off the shores of Sicily and adapted from a 1993 issue of Eating Well magazine. (Had good success making the sauce and preparing the chicken the night before. Just needed to quickly rewarm the sauce before baking.)

    Recipe #170067

    This recipe can easily be adapted to feed a very large crowd or you can cut it in half to feed a smaller family.

    Recipe #166273

    This is the best roast chicken recipe! It's adapted from "Roasting: A Simple Art" by Barbara Kafka. The rosemary sprigs under the skin add a lot of flavor, so be sure not to skip it unless you just can't get fresh rosemary. The high heat at which you roast the chicken may cause some smoking, particularly if you skip the potatoes & onions, so be forewarned. It's crucial to the recipe, though, so don't reduce the temperature. Open doors and windows if you need to; it also helps to clean your oven first if it's got splatters or drips in it. The only time I've had it smoke is when I've skipped the vegetables, though. Use a large roasting pan--if you have a really big one, you can do two chickens at once for a dinner party. Just place them side by side in the pan, on top of the veggies, and increase cooking time if needed. It's not really as fussy as it looks--and it's so delicious! And after all, aren't you and your family worth it? ;)

    Recipe #164587

    Recipe #163949

    As this bakes your house will be filled with the most delicious aroma! Don't let the long list of ingredients scare you, this dish is worth it :) Created for RSC 2006.

    Recipe #161370

    9 Reviews |  By Rita~

    Can't be in the tropics but you'll feel like you are when you're enjoying this salsa made with tropical fresh sweet mangoes, papaya, crisp red peppers and ginger mixed with aromatic spices and herbs topping the grilled jerk chicken that is well seasoned with the same mixture of herbs and spices.

    Recipe #157304

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