Mouth Watering Baked Chicken Recipes

Steps:

• Preheat oven to 350.
• Combine Melba crumbs with spices. Set aside.
• Mix broth and lemon juice in small bowl, dip chicken in this mixture and coat chicken with herb mixture.
• Bake for 20 minutes, until chicken is cooked through.
• Add remaining liquid, a little at a time, if chicken dries out while baking.

Steps:

• Pre-heat oven 325.
• For the most flavor, leave skin on until the end.
• Place Chicken with bone down, in baking dish.
• Shake bottle dressing, until mixed well.
• Pour the entire bottle over the chicken.
• Cover with Foil.
• It should cover most of the chicken.
• Bake for about 1 1/2.
• Turn Chicken every 1/2 hour.
• Remove the foil the last 15 mins, for browning.
• Different ovens vary. Chicken is done when it is very tender and falling off the bone. Do not add water to the recipe. At the end of cooking, I always remove the skin, this chicken will melt in your mouth,.

Steps:

• BARBECUE SAUCE:.
• Heat all barbecue sauce ingredients to boiling in 1-quart saucepan, stirring occasionally.
• BARBECUED CHICKEN:.
• Brush grill rack with vegetable oil. Heat grill to medium heat.
• Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt mixture.
• Place chicken skin side up on grill rack. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• TO BAKE: Heat oven to 425°F Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal© all-purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375°F Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Steps:

• Clean the livers, removing any fat and large veins. Place whole in a bowl of cold water and set aside.
• Peel potatoes and carrots, or if thin-skinned, scrub clean. Cut all the vegetables into medium-sized dice.
• Remove livers from water and discard water.
• Place livers in a large saucepan with cover.
• Add 3 cups of water and all the listed seasonings minus the Kitchen Bouquet.
• Bring to a soft rolling boil and immediately turn down to a simmer. Cook 10 minutes. Remove the livers with a slotted spoon to a cutting board. Cut up into small pieces, but larger then the vegetables.
• Return liver to broth along with the vegetables.
• Cover and simmer for 1 hour. Don't cook at higher heat or any longer or it will turn into mush. Stir occasionally. Add a small amount of extra water if it seems too dry.
• You can add a few drops of the Bouquet to give it a richer color or use my recipe for Browned Flour recipe#161962 to both thicken and color.

Steps:

• Preheat oven to 350 degrees.
• Wash chicken thoroughly and cut into individual pieces.
• (I remove the skin but that's just a personal preference) Melt butter and pour just enough in casserole dish to coat the bottom.
• Sprinkle each piece of chicken with seasoned salt, pepper and garlic.
• Place pieces of chicken in dish.
• Slice onion and place on each piece of chicken.
• Pour remaining melted butter over top of onions and chicken.
• Place in oven and bake uncovered.
• (I baste mine appx every 15 mins while cooking) This is good served with cresent rolls, a salad, mashed potatoes and green beans or steamed broccoli with melted cheese and a baked potato.