Broiler Fryer Cooked Chicken Food

BROILER-FRYER COOKED CHICKEN

Steps:

• 1. In a 5-quart Dutch oven, place chicken and water. Over high heat, bring to a boil. Skim off residue that rises to the surface. Add celery, onions, carrots, parsley, salt and pepper. Return to a boil reduce heat to low, cover and simmer for 45 to 60 minutes or until chicken is tender. Uncover and cool in broth at room temperature, about 1 hour.2. When cool enough to handle, remove chicken from bones and cut meat into 1 1/2- to 2-inch pieces. Cover and refrigerate up to 2 days.3. Strain broth and discard vegetables. Refrigerate broth up to 2 days. Remove excess fat before using.Note: For faster cooling, chicken pieces can be removed from broth but meat might be less moist.Freezer Storage: Cooked meat can be frozen up to 2 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator. Broth can be frozen up to 6 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator.

CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES

Steps:

• Dissolve salt and sugar in 2 quarts cold water in large container. Immerse chicken and refrigerate until fully seasoned, about 1 hour. Meanwhile, adjust oven rack to lower-middle position and heat oven to 500°.
• Line bottom of broiler pan with foil and spray with nonstick vegetable cooking spray. Remove chicken from brine and rinse thoroughly under cold running water. Following illustrations 1 through 6, butterfly chicken, flatten breastbone, apply flavored butter (if using), and position chicken on broiler pan rack; thoroughly pat dry with paper towels.
• Toss potatoes with 1 tablespoon oil, salt and pepper to taste in medium bowl. Spread potatoes in even layer in foil-lined broiler pan bottom. Place broiler pan rack with chicken on top. Rub chicken with remaining 1 1/2 teaspoons oil and sprinkle with pepper.
• Roast chicken until spotty brown, about 20 minutes. Rotate pan and continue to roast until skin has crisped and turned a deep brown and an instant-read internal thermometer registers 160° in thickest part of breast, 20 to 25 minutes longer. Transfer chicken to cutting board. With potholders, remove broiler pan rack; soak up excess grease from potatoes with several sheets paper towels. Remove foil liner with potatoes from broiler pan bottom and invert foil and potatoes onto cookie sheet or second cutting board. Carefully peel back foil, using a metal spatula to help scrape potatoes off foil as needed. With additional paper towels, pat off remaining grease.

GARLIC BROILED CHICKEN

Steps:

• in small bowl stir together butter, pepper, garlic and soy sauce.
• heat broiler.
• place chicken on greased broiler pan. broil chicken 6 to 8" from heat, turning every 10 minutes and brushing with butter mixture durning last 10 minutes for 30 to 35 minutes or until fork tender.
• just before serving, brush with butter mixture and sprinkle with parsley.
• serve with cooked rice.

CHICKEN PARMESAN (UNDER THE BROILER)

Steps:

• Begin by bringing 4-6 cups of water to boil.
• Also, pre-heat your oven's broiler.
• Line the bottom of a broiling pan with aluminum foil.
• One at a time, place the chicken breasts between seran wrap and tenderize with a meat mallet.
• Using a fork, whip the egg whites until they begin to foam lightly.
• Dredge each chicken breast through the egg whites and then through the bread crumbs.
• Place the chicken breasts on the top portion of the broiling pan.
• Cook for about 6 or 7 minutes on one side.
• Turn the chicken breasts and cook for another 5 or 6 minutes on the other side. (Make sure there is no pink in the center of the meat and the juices run clear.).
• While the chicken is cooking, place the pasta in the boiling water and let cook, uncovered, until you reach the desired tenderness. (This usually takes me about 8-10 minutes).
• When the chicken is ready, divide the pasta into equal amounts and place a chicken breast on each plate.
• Top each serving with 1/2 cup of marinara and 1 tbsp of the parmesan cheese.
• SERVE IT UP & ENJOY!

BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken pieces into a plastic container and cover with buttermilk.
• Cover and refrigerate for 12-24 hours .
• Drain chicken in a colander.
• Combine salt, paprika, garlic powder, and cayenne pepper.
• Liberally season chicken with this mixture.
• Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
• Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
• Once shortening liquefies raise heat to 325 degrees F.
• Do not allow oil to go over 325 degrees F.
• Place chicken skin side down into the pan.
• Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.
• The oil should come half way up the pan once the chicken is added.
• Cook chicken until golden brown on each side, approximately 10-12 minutes per side.
• The internal temperature should be right around 180 degrees.
• (Be careful to monitor shortening temperature every few minutes).
• Drain chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.
• If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?.
• s a gas oven, which is very moist and will ruin your beautiful chicken crust!