MOTHER'S STICKY ROASTED CHICKEN (CAJUN)
Cut this out of a newspaper decades ago, and is still one of our special, favorite meals. The article stated it is Paul Prudhomme's mother's recipe, but that was before we hardly knew who HE was! As a testament to how valued this recipe is, I will tell you that my husband had one day pushed me to my ultimate limit and I threw the recipe out! Wow! That brought him to his knees! After another couple of years, I produced my secret copy of it. He never forgot the lesson! These days, we are more accustomed to highly spiced foods, and I therefore triple the spices. I also let it marinate, refrigerated, for 2 days or even a bit longer to really infuse the flavor.
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT5h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
- When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
- Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.
Nutrition Facts : Calories 761.1, Fat 51.4, SaturatedFat 14.7, Cholesterol 255.2, Sodium 1404.2, Carbohydrate 6.8, Fiber 1.5, Sugar 2.7, Protein 64.2
MAMA PRUDHOMME'S STICKY ROASTED CHICKEN
Printed in a newspaper about 25 years ago, we have treasured this recipe. In fact, my most effective threat to set things right in the family was threatening to throw out this recipe! It was attributed to Paul P.'s mother. It is borderline hot, fall-apart luscious, crispy skin with a killer gravy. I have made slight changes, such as using a 6# baking hen in place of a 3# chicken, but have adjusted the recipe accordingly. We like hot, so I use half again the quantity of spices but that is at your discretion. So here it is for your enjoyment, never to be lost or God forbid, thrown out!
Provided by Marietta Mary Lou
Categories Whole Chicken
Time P2DT4h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
- Place into sturdy plastic bag and refrigerate 2 days or more.
- On the day of the meal, remove hen from refrigerator and bring to room temperature.
- Turn on oven to 250 degrees,.
- Add a bit of oil to a frying pan and gently fry onions until softened.
- Stuff hen with the warm onions and bake for 4 hours or until done.
- Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.
PRUDHOMME'S POULTRY MAGIC
Make and share this Prudhomme's Poultry Magic recipe from Food.com.
Provided by byZula
Categories Low Cholesterol
Time 10m
Yield 1/4 cup (about)
Number Of Ingredients 10
Steps:
- Mix all ingredients together and store in an air tight container.
- Use as a seasoning for chicken, turkey, or any other poultry.
Nutrition Facts : Calories 60.2, Fat 1.5, SaturatedFat 0.3, Sodium 13961.8, Carbohydrate 12.6, Fiber 4.2, Sugar 3.1, Protein 2.5
PAUL PRUDHOMME'S POORMAN'S JAMBALAYA
Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.
Provided by sugarpea
Categories White Rice
Time 1h10m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
- Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
- Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
- Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
- Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.
PRUDHOMME'S POULTRY MAGIC
Categories Herb
Number Of Ingredients 10
Steps:
- Mix all ingredients together and store in an air tight container. Use as a seasoning for chicken, turkey, or any other poultry.
STICKY CHICKEN
Make and share this Sticky Chicken recipe from Food.com.
Provided by gperls
Categories Chicken
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Combine seasoning mix ingredients.
- Genereously sprinkle both sides of the chicken pieces with about 4 t of the seasoning mix.
- Combine remaining seasoning mix with the flour in a paper or plastic bag.
- Generously dust each chicken piece with the seasoned flour.
- Reservce leftover flour to make the roux.
- In large skillet, heat 1 inch of oil to 230-250.
- Cook chicken pieces in the hot oil, maintaining the oil's temp to a level just hot enough for the chicken to boil instead of fry.
- Cook pieces of similar size together to ensure even cooking.
- Boil with skin side down about 20 min, then on the other side until tender, about 15 min more.
- Drain on paper towels.
- Remove skillet from heat and let cool 15 min.
- Pour the oil into a large glass bowl, leaving the sediment in the pan.
- Pour 1/2 C of the cooled oil back into the skillet and heat over high heat.
- Slowly whisk in 3/4 C of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 min, whisking constantly (don't let scorch.) Immediately stir in the onions and celery and continue cooking untiil onions are wilted, about 5 min, stirring constantly.
- Remove from heat.
- In a 4-qt saucepan, bring the stock to a boil.
- Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition.
- Then add the boiled chicken pieces and the seqasonings.
- Simmer uncovered over how heat for 1 hour (or longer if the chicken needs further tenderizing), stirring often.
- Serve immediately over rice or potatoes.
Nutrition Facts : Calories 898.6, Fat 57.1, SaturatedFat 16, Cholesterol 192.4, Sodium 1825.3, Carbohydrate 35.1, Fiber 2.7, Sugar 4.9, Protein 57.3
PAUL PRUDHOMME'S CHICKEN DIANE
This was one of my FAVORITE chicken dishes growing up. We didn't have it too often, (for health reasons :) but when we did I knew it was going to be a good night! If you can't find Paul Prudhomme's "Magic Cajun Spice" you can substitute his "Magic Poultry" or even "Magic for Veal or Pork", but the Cajun seasoning gives it a good kick! Also, we much more prefer boneless skinless thighs. In our family's opinion this dish is just not as flavorful with breast meat, but I left the recipe as it was written by Paul Prudhomme.
Provided by Juju Bee
Categories Chicken Breast
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta and set aside.
- Mash 1/3 of the butter or margarine and combine with seasoning and chicken.
- Heat a skillet over a high fire until it's hot (about 4 minutes).
- Add chicken pieces and brown them about 2 minutes on the first side and about 1 minute on the other.
- Add mushrooms and cook 2 minutes.
- Add green onions, parsley, garlic and stock.
- Cook 2 more minutes or until the sauce is at a rolling boil.
- Add remaining butter or margarine (cut into pats), stirring and shaking the pan to incorporate.
- Cook for 3 minutes and add the cooked pasta.
- Stir and shake the pan to mix well.
- Serve immediately.
PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS
Provided by Richard Flaste
Categories dinner, easy, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
- Blend the seasonings and sprinkle the chicken pieces evenly with them.
- Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams
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