CHICKEN POULET
Make and share this Chicken Poulet recipe from Food.com.
Provided by fognozzle2030
Time 9h50m
Yield 1 Pan, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
- In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
- Place ½ of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
- Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
Nutrition Facts : Calories 1075.1, Fat 54.7, SaturatedFat 17.7, Cholesterol 271.7, Sodium 3082.5, Carbohydrate 96.3, Fiber 3.8, Sugar 11.3, Protein 47
POULET RôTI (ROAST CHICKEN)
This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned.
Provided by momaphet
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Rinse and pat chicken dry.
- If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
- Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
- Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
- Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
- Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
- If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
- You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
- Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
- Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
- When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
- NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
- I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time.
Nutrition Facts : Calories 641.6, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 636.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 50.6
POULET DE PROVENCAL
This always reminds me of an aromatic day in Eze, France.
Provided by beutifldrmer
Categories World Cuisine Recipes European French
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
- Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
- Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 8.1 g, Cholesterol 77.2 mg, Fat 10 g, Fiber 1.3 g, Protein 30.1 g, SaturatedFat 4.2 g, Sodium 388.3 mg, Sugar 2.3 g
More about "chicken poulet food"
POULET AU VINAIGRE RECIPE - PAUL BOCUSE - FOOD & WINE
From foodandwine.com
3/5 (1)
- Preheat oven to 200°F. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
- Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. Transfer chicken to a baking dish, and keep warm in preheated oven.
- Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. Whisk in 2 tablespoons butter until creamy.
MAMA’S CHICKEN POULET, OR “CHICKEN CHICKEN”
From southernplate.com
評価の数 6カロリー 239 (1 人分)カテゴリ Appetizer
- Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
- Place 1/2 of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
- Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
LIST OF CHICKEN DISHES - WIKIPEDIA
From en.wikipedia.org
推定読み取り時間 2 分
CHICKEN YASSA - POULET-AU-YASSA - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
POULETの意味・使い方・読み方 | WEBLIO英和辞書
From ejje.weblio.jp
KFC VS POPEYES FRIED CHICKEN REVIEW AND PHOTOS ...
From businessinsider.com
POULET - DEFINITION, MEANING & SYNONYMS | VOCABULARY.COM
From vocabulary.com
CHICKEN SOUL | POULET FRIT | TOULON, FRANCE
From chickensoul.fr
POULET - AMAZING FRENCH ROAST CHICKEN
From poulet.com.sg
「チキン」の英語・英語例文・英語表現 - WEBLIO和英辞書
From ejje.weblio.jp
POULET YASSA | JAMIE OLIVER RECIPES
From jamieoliver.com
ROAST CHICKEN FRENCH-STYLE (POULET ROTI) - MON PETIT FOUR®
From monpetitfour.com
POULETとは・意味・使い方・読み方・例文 - 英ナビ!辞書 英和辞典
From ei-navi.jp
10 MOST POPULAR FRENCH POULTRY DISHES - TASTEATLAS
From tasteatlas.com
CHICKEN AS FOOD - WIKIPEDIA
From en.wikipedia.org
CHICKEN POULET RECIPE RECIPES ALL YOU NEED IS FOOD ...
From stevehacks.com
THOMAS KELLER’S ROAST CHICKEN (POULET RôTI) RECIPE
From goop.com
POULET - DEFINITION OF POULET BY THE FREE DICTIONARY
From thefreedictionary.com
SUNDAY CHICKEN DINNER RECIPE BY CHEFCLUB US ORIGINAL
From chefclub.tv
A SAUCY SALAD AND AN ORGASMIC CHICKEN SANDWICH: HONEY & CO ...
From theguardian.com
SIGNATURE DISHES - POULET
POULET DE FRANCE - CHICKEN AND DRESSING CASSEROLE
From deepsouthdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love