Rushville Republican

February 22, 2013

Cooks Corner: Lemon Chicken

Ron Tolliver
Rushville Republican

RUSHVILLE — From time to time you will see me use a brand name product in my recipes. The recipes did not come from them. I use them because I feel that they work best with that particular recipe. That is my opinion and you may feel that something else works better for you. It is all a matter of individual taste.



  Chicken, what a wonderful food. The diversity in the  uses are really remarkable. The amazing thing is chicken is cooked in about all countries of the world. I would not be surprised that there would not be over a million different combinations in it's use.



  With just a couple of changes in seasoning chicken can be changed from Italian to Spanish to Cajun while the cooking styles pretty much remain the same. An example of this is the chicken marsala and the Louisiana style that follows. The processes are basically the same while the  flavors are completely different.



 Don't be afraid to take a recipe and adapt it to your own style of cooking. It is only a guideline for your use. Some folks may like a stronger taste of spice while others like it with less. These are all adaptations that experience creates in all of us.



  Now that I have gotten off track lets get back on. Chicken can be used in most diets. A boneless,skinless chicken breast with the fat trimmed can be very low in fat, calories and carbs. Of course frying and barbequeing with some sauces will increase calories, fats and carbs. Please bear in mind that low fat and carbs certainly does not mean low flavor. The use of salt substitute can be quite useful in salt free diets while increasing flavor. Its all about the flavor of any food. The use of low fat margarine while altering the flavor a little normally can be substituted for butter.

 

  From hot and spicy buffalo wings to cold chicken salad, the range in between is incredible. It reminds me of Bubba in the Forrest Gump movie naming  the different ways of cooking shrimp.



  One other thing to keep in mind when deciding on whether to use a stewing/baking hen or a fryer is that the hen will have a stronger flavor and more fat. When using in soups or stews you may prefer to skim fat off top while cooking. I prefer the hens when cooking soups and recipes that have a a lot of spices so that the chicken taste can come through. Use a stewing chicken when boiling for use with sausages. When using with ham or seafood a fryer will do quite nicely depending on spices used.



Lemon Baked Chicken

serves 8



Marinade:

1/2 cup lemon juice

1/2 cup water

1/2 cup canola oil

2 cloves garlic finely minced

2 tablespoons grated lemon rind

2 tablespoons soy sauce

1 teaspoon salt

1 teaspoon white pepper

chicken coating:

1 cup flour

1 teaspoon salt

1 teaspoon sweet paprika

1teaspoon black pepper



2 2 1/2 to 3 lb fryers cut up

combine all ingredients for marinade mixing well

pour over chicken, cover and refrigerate overnight

drain chicken reserving marinade

combine coating ingredients mixing well

dredge chicken in mixture and place skin down

in a large shallow pan

place in 400 degree preheated oven

bake for 30 minutes

pour reserved marinade over turned chicken

bake for another 30 minutes basting often

remove from oven and serve hot



Smothered Chicken With Gravy

serves 4



1 medium sized roasting chicken cut up

2 tablespoons canola oil (peanut oil optional)

2 teaspoons sugar

3 medium red onions thin sliced

1 teaspoon white pepper

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon salt

water



over high heat first get your oil hot

add sugar and burn

add chicken and brown well on all sides

add onions, a little water and seasonings

reduce to medium heat

cover and add water as needed to make gravy

cook for about 45 minutes or until done

serve hot

goes well over steamed rice



Baked Chicken With Onion And Cheese

serves 6



6 boneless/skinless chicken breasts

1/2 cup butter

1 teaspoon seasoned salt

1 teaspoon white pepper

8 ounces sliced mushrooms

1 can french fried onion rings

1 cup grated swiss cheese



preheat oven to 400 degrees

in between wax paper pound  chicken to 3/8 inch thickness

over low medium heat melt butter

add seasoned salt and pepper stir well

remove from heat

dredge chicken to coat in butter mixture

place in shallow roasting pan

bake at 400 degrees for 10 minutes

add mushrooms and bake another 25 minutes

sprinkle with onion rings and top with cheese

bake for about another 5 minute or until cheese bubbles

serve hot



Glazed Broiled Chicken With Fruit Barbeque Sauce

This recipe will have everyone coming to the kitchen

serves 6



3 2 to 3 lb fryers (have your meat person cut in halves)

3 tablespoons Louisiana hot sauce



Fruit Barbeque Sauce

2 6 oz cans frozen pineapple-grapefruit juice concentrate

2 teaspoon salt

1/2 teaspoon ground ginger

1/4 cup lemon juice

1/2 cup butter (margarine optional)



thaw juice concentrate

add remaining sauce ingredients except butter

mix well

heat to boiling

remove from heat and add butter

place chicken skin side down in a large bowl

pour over chicken and turn to coat all sides

cover and allow to marinate overnight

turn chicken occasionally

remove chicken from sauce

reserve sauce

place skin side down on broiler pan

NOTE: do not use rack

brush chicken tops with hot sauce

place chickens under preheated broiler

about 8 or 9 inches

it should take 20 to 30 minutes per side to cook

baste with reserved sauce about every 10 minutes

turn when tops are brown

serve hot



Saucy Leg Quarters



serves 4



4 chicken leg quarters

garlic salt

white pepper

sauce:

1 cup raspberry preserves

1/2 cup cider vinegar

1 tablespoon cornstarch

1 tablespoon soy sauce

1  teaspoon ground ginger



preheat oven to 375 degrees

place chicken skin side down

in a lightly oiled baking pan

lightly sprinkle with garlic salt and pepper

cover and bake for 45 minutes

occasionally remove fat from pan

remove from oven

to make the sauce, combine all sauce ingredients

in a sauce pan

stir well

over medium heat bring to boil

cook for about 2 minutes or until

thick and bubbly

coat all sides of chicken with sauce

uncovered return chicken to oven

cook for another 15 minutes

basting once more

serve hot



Southwestern Chicken Breasts



serves 4



4 large boneless/skinless chicken breasts

1/2 cup flour

2 teaspoon salt

1 teaspoon garlic powder

1teaspoon black pepper

1 teaspoon onion powder

3 tablespoons canola oil

1 large white onion halved and slivered

1 red bell pepper halved and slivered

1 16oz bottle mild salsa

1 cup cilantro chopped



between sheets of wax paper pound breasts

to 3/8 inch thickness

combine next 5 ingredients mixing well

dredge chicken in flour mixture

coating well

in a large heavy skillet heat oil over medium heat

add dredged chicken and cook for about 5 to 6

minutes per side or until done

remove chicken from skillet and place in baking pan

layer onion and bell peppers over chicken

pour salsa over top

sprinkle chopped cilantro over salsa

bake covered in a 350 degree oven for 30 minutes

serve hot