Frenchaustralianchicken Recipes

Steps:

• Preheat oven to 425.
• Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
• Truss and dry the chicken, and rub the skin with the other half of the butter.
• Baste: Melt butter in a small saucepan with cooking oil.
• Leave on stovetop with a basting brush for later use.
• Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
• Scatter the veggies around it, and set it on the rack in the preheated oven.
• Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
• Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
• Reduce heat to 350.
• Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
• Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
• Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
• Continue to baste regularly.
• 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
• Continue to baste regularly.
• Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
• Let sit on a platter 5 to 10 minutes before carving.
• Remove all but 2 tablespoons of fat from the roasting pan.
• Stir in shallot or onion and cook slowly for 1 minute.
• Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
• reduce to about 1/2 cup.
• Season with salt and pepper.
• Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
• Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.

Steps:

• Preheat oven to 190c.
• Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir.
• Mix the curry powder and flour together in a bag then add in the chicken and toss well.
• Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens.
• Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through.
• Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite).
• *You can add in dried or canned apricots, but we prefer it without.

Steps:

• Sprinkle chicken with salt and steam until tender; dry and keep cool until time to fry (it is better to do this the day before).
• Just before serving, preheat oil in a deep fryer or stockpot to 370°F.
• Roll chicken pieces in crumbs, dip in eggs and then in crumbs again.
• Fry until golden brown, about 10 to 12 minutes.

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

Steps:

• Combine oil, lemon juice and pepper in shallow dish. Swirl chicken.
• in mixture to coat. Cover with plastic wrap and marinade in.
• frig 30 minutes.
• Meanwhile combine vinegar and wine in heavy small.
• sauce pan and boil over medium high heat until liquid is reduced.
• to about 2 tablespoons. Remove from heat and add tarragon and.
• pepper. Whisk in butter on tablespoon at a time blending thoroughly.
• after each addition. Place over low heat and continue whisking.
• until sauce has thickened slightly. Whisk in mustard. Set aside and.
• keep warm.
• Prepare charcoal grill. Drain chicken well. Grill three.
• to four minutes on each side or until done. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately.

Steps:

• Dip the chicken in the flour then set aside.
• Make the batter by beating the eggs briskly, then adding in the lemon juice, parsley, salt, wine, garlic, hot pepper sauce, and parmesan.
• Coat a heavy skillet with margarine or olive oil and place over high heat.
• Dip the floured chicken pieces generously in the batter and place in the heated skillet.
• Cook until golden brown on each side, about 5 minutes each side.
• Remove chicken from the pan and drain excess oil.
• Make the wine sauce by melting the margarine in the pan, then stirring in the wine and lemon juice.
• Return the chicken pieces to the pan, spooning the wine sauce over all and cook 1 minute longer.
• Serve immediately.