Rushville Republican


February 22, 2013

Cooks Corner: Lemon Chicken


RUSHVILLE —   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


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


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

Text Only
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