Hot Legs

8 - 12 chicken legs
salt and pepper to season
oil for frying
1/3 C hot wing sauce*
1/3 C butter, melted
2 TBS vinegar
3 TBS plum jelly

Preheat oven to 325°F. Sprinkle salt and pepper on the legs to season. Heat 1/2" of oil in a frying pan, fry the legs on each side until browned. Mix the wing sauce, butter, vinegar and jelly well. Place the cooked chicken legs on a rack on top of a baking sheet. Brush or pour the sauce on to coat each piece. Bake in the oven for 20-30 minutes, or until chicken is completely cooked through.
*Add more hot sauce if you like spicier food, this makes a mild sauce with a little bite.

Chicken and Noodles

1 - 3 to 5 pound whole chicken
2 celery stalks, halved
2 carrots, peeled, halved and quartered
1/4 of whole onion, sliced thick
2 sprigs of rosemary
2 sprigs of thyme
1 tsp. salt
1 tsp. pepper

Gravy:
4 TBS butter
4 TBS flour
2 to 3 cups of chicken stock

4 cups cooked Noodles
Mashed potatoes

In a large pot put the chicken and vegetables in, sprinkle all with the salt and pepper and cover with water. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Remove the chicken and let cool. Strain the stock through a wire mesh strainer to reserve the liquid and let cool, discard the vegetables and herbs. Pour 2 to 3 cups of the stock into a container to use for the gravy, pour the remaining stock into an airtight container, place in the refrigerator and use within 2 weeks or store in the freezer for up to six months.
Once the chicken is cool enough to handle, shred and set aside. In a large pot, add the butter and melt, add the flour and stir to combine for one minute. Pour 2 cups of the stock into the butter/flour mixture and whisk until it thickens, if needed add more stock to thin down. When desired thickness is reached, add the shredded chicken and cooked noodles, season with more salt and pepper as needed. Reduce heat to simmer for a few minutes. Serve over mashed potatoes.

Fried Chicken

Here is my recipe for Fried Chicken, the crust is so light and delicious it practically melts in your mouth and the meat is so moist and tender. I hope you enjoy it as much as we do!

Lightly breaded Fried Chicken

3 boneless, skinless chicken breast
1 cup heavy cream
1/2 cup ranch dressing
1 cup all-purpose flour
1 TBS salt
1/2 tsp freshly ground pepper
vegetable oil (pour to 1" deep in fry pan)

Heat the oil on medium to medium high heat in pan (oil temp should reach about 350°).
Pound out the thickest part of the chicken breast to make it even, this ensures even cooking. Combine heavy cream and ranch dressing in a bowl, set aside. Combine the flour, salt and pepper in a gallon size ziploc bag. Dip the chicken into the cream mixture, shaking gently to remove the excess cream, drop into the dry mixture bag and shake to coat evenly. Fry in the hot oil, turning each piece over only one time during cooking. Depending on how thick the pieces are, they should be ready to turn after 8 minutes. Cook on the other side till done (about another 8 minutes, again depending on the size of the piece). Chicken is done when the juices run clear (NOT pink).

Chicken salad with sass

Chicken salad with sass
1 cooked and diced chicken breast half
3 TBS diced red onion
3 TBS diced celery
2 pinches kosher salt
1 pinch ground black pepper
1/4 tsp ground cumin
1/8 tsp ground celery salt
3 TBS real mayonnaise
2 TBS sour cream
Combine all ingredients in a bowl and stir to blend. Serve on your favorite bread or cracker.

  

Saucy Chicken and Rice with chunky tomatoes

Saucy Chicken and Rice with chunky tomatoes:
1 1/2 to 2 lbs. boneless skinless chicken breast, cut into bite size pieces
1/2 cup diced onion
1/4 cup diced green or red bell pepper (I used red because that is what I had)
1 tsp. salt
1/2 tsp. pepper
2 TBS vegetable oil
28 oz. can diced tomatoes
1 cup chicken stock or broth
1 tsp garlic powder
1 tsp cumin
1 1/2 cups Minute Rice, uncooked
1 cup cheddar or Monterey jack shredded cheese
Sauté onion and bell pepper in the oil until tender (about 5 minutes) over medium heat. Add chicken pieces and cook until chicken is no longer pink. DO NOT DRAIN!  Add can of tomatoes and stock or broth, bring to a boil uncovered. Sprinkle in garlic powder and cumin and stir until combined. Add Minute Rice and reduce heat to low, cover and simmer for 5 to 10 minutes or until rice is cooked and most of the liquid is absorbed. Top with the shredded cheese (or whatever you like) and serve!
My apologies because my pictures aren't very good but here is what it looks like: