2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250ºF (that’s not a typo…it’s really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and
chicken is golden brown.
Sour Cream and Bacon Chicken
8 bacon slices
8 boneless, skinless chicken breasts
2 cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup all-purpose flour
Wrap one slice of bacon around each boneless chicken breast and place in a 3- to 4-quart Crockpot.
In medium bowl, combine condensed soups, sour cream and flour and mix with wire whisk to blend. Pour over chicken. Cover Crockpot and cook on LOW for 6 to 8 hours until chicken and bacon are thoroughly cooked.
Easy Honey-Garlic Chicken
1 lb. boneless skinless chicken breasts, sliced
3 cups frozen stir-fry vegetables
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. honey
4 cloves garlic, minced
3/4 tsp. ground ginger
3 cups hot cooked long-grain rice
COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally. ADD vegetables, dressing, honey, garlic and ginger. COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.
Source: Kraft Food – www.kraftfoods.com
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
6 teaspoons garlic paste
1 cup chicken stock
4 tablespoons olive oil
½ pound dried apricots or dates finely hopped
¾ cups sliced pimento-stuffed green olives
¼ cup firmly packed dark brown sugar
5 tablespoons dried oregano
3 teaspoons ground cumin
Salt and pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
1. Lightly spray slow cooker with cooking spray.
2. Arrange chicken pieces in the slow cooker.
3. In a medium bowl mix all the ingredients except the cornstarch and water.
4. Cook on LOW for 6 to 8 hours.
5. Raise the heat to HIGH.
6. Ina small cup mix the corn starch and cold water.
7. Stir the mixture into the chicken. Cook for an additional 15 to 20 minutes.