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give me your best baked chicken recipe!!

Posted by on Jan. 31, 2013 at 5:23 PM
  • 12 Replies
Something basic bc I don't have a bunch of things to put on it.
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by on Jan. 31, 2013 at 5:23 PM
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Replies (1-10):
macysmom
by on Jan. 31, 2013 at 5:26 PM
Bump
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parentalrights1
by on Jan. 31, 2013 at 5:30 PM
I like to mix a little bit of mayo with a TINY bit of milk (like seriously tiny. Just enough to soften the mayo) and then I coat boneless chicken breast in it.

Afterward I coat it in bread crumbs and then bake.

Also is good with making chicken stuffed with cheese and broccoli.

Good chicken bread if can also be made of crushed corn flakes or crushed saltine crackers.

If you're baking a whole chicken I like to coat them in lemon pepper marinade.
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parentalrights1
by on Jan. 31, 2013 at 5:31 PM
Sometimes if I just don't have a damn thing to put i stuff I just bake as is and smother it wih ranch lol.

I wonder if a chicken would taste good rubbed with butter like you would a turkey :/
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Sassy762
by CAFE SASSY HBIC on Jan. 31, 2013 at 5:32 PM

My Favorite Simple Roast Chicken


yield: Makes 2 to 4 servings

Mon Poulet Rôti
  • One 2- to 3-pound farm-raised chicken
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced thyme (optional)

  • Unsalted butter
  • Dijon mustard
print a shopping list for this recipeview wine pairings

preparation

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.



Read More http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348#ixzz2JaxbpGgM

RobsPrincess24
by on Jan. 31, 2013 at 5:33 PM

Take chicken and dip it in an egg and milk mixture. I used 2 eggs and like 1/2 a cup of milk. Then put  Italian breadcrumbs and fresh grated Parmesan cheese in the middle and roll the chicken into 3rds. Place them in a pan and top them with the remaining breadcrumb and cheese mixture. Bake at 350 for an hour. =)

iwilliams76
by Platinum Member on Jan. 31, 2013 at 5:35 PM

BUMP!

Charliesmommy11
by on Jan. 31, 2013 at 5:50 PM
Olive oil , salt , pepper , any dried herbs you have.
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atyou
by on Jan. 31, 2013 at 5:51 PM
I'm so plain Jane.

Chicken. Olive oil. Salt pepper.

Ha.
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1likeme
by on Jan. 31, 2013 at 5:54 PM
Mix a stick of butter with some herbs. Thyme, rosemary and sage work well or just a bit of poultry seasoning. Ring the chicken and pat it dry. Sprinkle salt and pepper in the cavity then take most of the butter and put it between the skin of the chicken. Smear the remaining butter over the outside of the chicken. Bake uncovered at 425 for about an hour and a half or until done.
mmmonkey
by on Jan. 31, 2013 at 6:08 PM
Season chicken drumsticks with olive oil, garlic salt and balsamic vinegar. Bake until done. My kids love it.
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