Rose Maries Immu Booster Chicken Food

ROSE MARIE'S IMMU-BOOSTER CHICKEN

Steps:

• Separate garlic into cloves. Add to a small pan of boiling water and simmer 1 minute. Drain and let cool. Remove the peel.
• Add olive oil to a large nonstick skillet with a well-fitted lid. Bring to medium-high heat. Season chicken with the salt salt and pepper. Add chicken to skillet and cook, turning, until lightly browned on all sides, 6-8 minutes.
• Add all remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer for at least 45 minutes or till garlic is soft.

CHICKEN BRAISED WITH 40 CLOVES OF GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Place all the ingredients in a deep, heavy pot that can be covered.
• Combine everything very well with your hands.
• Seal the pot very tightly with foil.
• Place a cover over the foil.
• Pot must be very well sealed so that no juices or steam can escape.
• Bake for 1 1/2 hours.
• Do not open the pot during this time.
• Serve piping hot, with good crusty bread for mopping up the juices and garlic.
• Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel.

BAKED CHICKEN OPELOUSAS

Steps:

• Preheat oven to 300 degrees F.
• Place chicken in a shallow baking dish.
• Sprinkle with oregano, thyme and basil, then pour in combined olive oil and chicken broth.
• Scatter garlic slices around chicken, then sprinkle with chili powder and paprika.
• Season with salt and pepper, then bake uncovered in a 300 degree F oven for 3 to 3-1/2 hours.
• Turn chicken over after the first 30 minutes; then after an hour, turn chicken again.
• Continue to baste with pan juices every 30 minutes after that, until chicken is browned.

TEMPEH WITH 40 CLOVES OF GARLIC

Steps:

• In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
• Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
• Add the wine and soy sauce, raise the heat, and bring to a boil.
• Cook until the liquid is reduced to half its original volume.
• Transfer the contents of the pan to a bowl and set aside.
• Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
• Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
• Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
• Add the stock and garlic.
• Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
• Add the bouquet garni and bring the stock to a boil.
• With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
• Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
• Cover and simmer gently for 30 minutes.
• Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
• Remove the bouquet garni.
• Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.

MARIE'S ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Sprinkle salt and pepper inside and outside of chicken.
• Place celery, garlic, onion and parsley in cavity of chicken.
• Brush all over with butter.
• Cut up additional celery and onion and place under chicken.
• Place in roasting pan and bake at 450 for 15 minutes.
• Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
• Drippings make wonderful gravy.

MELT IN YOUR MOUTH SIMMERED CHICKEN

Steps:

• 1 package broad egg noodles cooked per instructions on package drained and mixed with 1 tbsp butter.
• Heat the oil in a non-stick pan and add the chicken.
• Cook for several minutes each side.
• Reduce heat to lowest setting.
• Add the tomatoes, green pepper, mushrooms, ham, wine, salt and pepper.
• Cover and simmer slowly for 3/4 hour until very tender.
• Remove chicken and stir in tomato paste, increase heat and boil sauce while stirring for 1 minute.
• Put chicken on top of hot broad egg noodles, spoon sauce over, garnish with parsley and pimiento.