Down Home Chicken Food

DOWN-HOME CHICKEN

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan., In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice.

DOWN HOME, SOUTHERN-STYLE CHICKEN & RICE DINNER

Steps:

• Cook bacon in large nonstick skillet until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon; set aside.
• Add chicken to skillet. Season well with pepper; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
• Add broth, water and greens to skillet; stir. Bring to boil.
• Stir in rice. Top with chicken; cover. Cook on medium-low heat 5 min. Remove from heat. Let stand 5 to 7 min. or until liquid is absorbed. Stir. Sprinkle with reserved crumbled bacon.

DOWN-HOME CHICKEN & NOODLES

Steps:

• Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.

DOWN-HOME CHICKEN STEW

Steps:

• Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
• Combine potato mixture and milk in blender or food processor and blend until smooth.
• Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
• Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
• Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
• Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.

DOWN-HOME CHICKEN SOUP WITH DUMPLINGS

Steps:

• In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
• Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.

DOWN HOME CHICKEN AND DUMPLINGS

Steps:

• Place chicken in large pot and add water.
• Bring to a boil, then cover, reduce heat and let simmer for one hour.
• Remove chicken from pot and let cool slightly.
• Remove meat from bones, cutting meat into bite-sized pieces: set aside.
• Skim any excess foam and fat from the top of chicken stock.
• Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
• Combine dry ingredients and then cut in shortening until mixture resembles course meal.
• Add buttermilk, stirring with fork until dry ingredients are moistened.
• Turn out dough onto well-floured surface and knead lightly four or five times.
• Flatten dough to half inch thickness.
• Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
• Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
• Stir in chicken and enjoy.

DOWN HOME FRIED CHICKEN

Steps:

• To make the brine, whisk together the ingredients in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover and refrigerate for at least 3 hours. ( I did it overnight) Turn the chicken once while marinating.
• To make Chicken.
• Pour the chicken into a colander and allow the brine to drain.
• Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt and black pepper in a resealable bag.
• Put two to three pieces of chicken in the bag, close and shake well to coat.
• Remove the chicken from the flour and shake off any excess.
• Repeat with the remaining chicken.
• Place chicken on a wire rack while heating the oil.
• Heat 2 to 2½ inches of oil in a heavy duty cast iron skillet or other large skillet.
• The skillet should be large enough to hold the chicken in a single layer without touching.
• Add the chicken to the hot oil and cook for 7 to 9 minutes.
• Using tongs turn the chicken and cook for another 7 to 9 minutes.
• Remove the chicken and drain on paper towels.
• Let the chicken rest 5 to 10 minutes before serving.

DOWN-HOME BARBECUED CHICKEN

Steps:

• In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce. , Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce.

DOWN HOME FRIED CHICKEN RECIPE - (4.5/5)

Steps:

• To make the brine, whisk together the first four ingredients in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover and refrigerate for at least 3 hours. Turn the chicken once while marinating. Pour the chicken into a colander and allow the brine to drain. Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt and black pepper in a resealable bag. Put two to three pieces of chicken in the bag, close and shake well to coat. Remove the chicken from the flour and shake off any excess. Repeat with the remaining chicken. Place chicken on a wire rack while heating the oil. Heat 2 to 2½ inches of oil in a heavy duty cast iron skillet or other large skillet. The skillet should be large enough to hold the chicken in a single layer without touching. Add the chicken to the hot oil and cook for 7 to 9 minutes. Using tongs turn the chicken and cook for another 7 to 9 minutes. Remove the chicken and drain on paper towels. Let the chicken rest 5 to 10 minutes before serving.