Chicken Chesapeake Recipe 335 Food

CHESAPEAKE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Remove skin from chicken if necessary and clean chicken well.
• Scrub potatoes very well being careful not to rip the thin skins on red potatoes if using, if using white or yellow potatoes only peel them if the skins are tough or hopelessly dirty.
• Quarter large potatoes and halve medium to small potatoes.
• Peel and quarter onions.
• Scrub celery and remove ends, cut long celery ribs in half.
• Scrub carrots and remove ends, cut thick carrots in half.
• In a large roasting pan arrange chicken pieces in a single layer if using pieces or place whole chicken in center of pan.
• Place potatoes, onions, celery, and carrots randomly around edges of pan beside chicken.
• Pour white wine over chicken and vegetables making sure to pour wine over entire contents of pan.
• Sprinkle Old Bay Seasoning over chicken, use less for a milder spice, and more for a spicier flavor.
• Put lid on roaster or cover with aluminum foil.
• Place pan in oven and bake on 350 degrees 1 hour and thirty minutes.
• Remove from oven and check for doneness.
• Stick thickest pieces of chicken or thickest part of breast on whole chicken, if juices run clear the chicken is done, if juices are pink or red return pan to oven and continue to bake at 350 degrees for 30 more minutes.
• Remove pan from oven and check chicken for doneness again, if still not done repeat process until juices run clear.

CHESAPEAKE GREEK CHICKEN

Steps:

• Mix lemon juice, oil, garlic, oregano, and Old Bay together until well blended. Place Chicken is a ziptop bag and pour marinade over it. Place in the fridge for at least 3 hours (overnight is best!). Before baking, salt and pepper the meat to taste. Grill Chicken until internal temp is 160 degrees F.
• Great to serve over a Greek Salad (lettuce, tomatoes, cucumbers, green peppers, feta cheese and olives with Greek Dressing).
• Kali Orexi! Good Appetite!

CHESAPEAKE BAY STYLE CHICKEN

Steps:

• 1.Wash and pat your chicken dry
• 2.Combine your spices( except the pepper corns), season and Rub most of it on the chicken. I usually set aside 3-4 Tablespoons to go into the flour before I season the chicken.
• 3.Place the chicken in a large bowl if you haven't already and cover with buttermilk and drop in your garlic, pepper corns and your hot sauce if you're using it.
• 4. Cover and place in the frig. for 1-2 hours or overnight is best.
• 5. When the chicken is finished marinating. Get your flour and breadcrumbs mixed with some of the reserved seasoning -- taste for saltiness. If you want add just another teaspoon of salt.
• 6. Heat up you oil to 375 degrees -- you'll know it's there when an old piece of bread gets crisp within seconds of hitting the oil.
• 7. Begin Taking your chicken from the marinade, letting the most of it run off and begin dropping the chicken into the flour mixture.I use a large paper bag for this most of the time. Set aside on a plate until your oil is ready. once it's ready.
• 8.Get out your tongs and start placing the biggest pieces first and let them fry up to an amber brown.
• 9. This recipe has a lot of spices in it and it cooks up darker than other recipes -- fast. so keep your oil at a steady temperature. If you notice the chicken getting dark too fast lower the temperature -- wait a few and start again.