Sticky Chicky Dump Chicken Food

STICKY CHICKY

Steps:

• Combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
• Seal and turn several times to coat chicken pieces.
• Put in refrigerator for a day.
• The next day, put chicken and marinade in large heavy skillet or dutch oven.
• Over medium heat, bring the marinade to a boil.
• Reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
• Preheat oven to 200°F.
• Uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
• When the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
• Turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
• This will take about 10 to 15 minutes.
• After 10 minutes, turn the heat back to low so you don't overcook it.
• Return chicken to the skillet, coat it with the sauce and serve immediately.

" STICKY CHICKY " DUMP CHICKEN

Steps:

• For immediate cooking:
• Preheat oven to 350°F
• Combine sauce ingredients and blend until smooth.
• Toss chicken with sauce and place into a large baking dish.
• Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing:
• Combine sauce ingredients until smooth.
• Place sauce and chicken into a 1-gallon freezer bag.
• Shake to coat chicken.
• Lay flat in freezer.
• To thaw and cook:
• Thaw completely.
• Preheat the oven to 350°F
• Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

STICKY CHICKY

Steps:

• Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
• Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
• Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.

GARLIC DIJON DUMP CHICKEN

Steps:

• For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

OLD FASHION CHICKEN 'N DUMPLINGS

Steps:

• Bring the water to a boil in a large pot.
• Add the chicken, 1tsp. salt, onion, celery, garlic, bay leaf, and parsley to the pot.
• Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
• The liquid will reduce by about one third.
• When the chicken has cooked, remove it from the pot and set it aside.
• Strain the stock to remove all the vegetables and floating scum.
• you only want the stock and the chicken, so toss everything else out.
• Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any for another recipe- it can be frozen).
• Use a smaller pot of a large saucepan for this.
• Add pepper, remaining 1/2 teaspoons salt, and lemon juice.
• Reheat stock over med. heat while preparing dumplings.
• For dumplings: Combine ingredients in bowl.
• Stir until smooth, let rest for 5-10 minute
• Roll out onto floured surface to 1/2 inch thickness.
• Cut into 1/2 inch squares and drop into the simmering stock.
• Use all of the dough.
• They will first swell and then shrink as they partially dissolve to thicken the stock into a white gravy.
• Simmer for 20-30 minute until desired thickness.
• Stir often.
• While stock is thickening, the chicken will have become cool enough to handle.
• tear the meat from bones and remove skin.
• Cut meat into bite-size or desired size pieces.
• Add to pot.
• Simmer till chicken heated (5-10 min.).

STICKY CHICKEN DRUMSTICKS

Steps:

• Mix together the chilli sauce, ginger, soy sauce and lime zest. Pour over the chicken drumsticks and leave to marinate for as long as you can (put them in the fridge if marinating for any longer than 30 mins).
• Heat oven to 190C/fan 170C/gas 5. Place the drumsticks in a shallow baking tray, shaking off any excess marinade. Roast for 20 mins, then pour over the leftover marinade and cook for 5 mins more until sticky and browned.