Kitchen Kouture Whole Chicken Recipes

KITCHEN KOUTURE KING KONG NACHOS

Steps:

• Cheese Dip:.
• In a sauce pan, mix all ingredients together.
• Stir on low heat till fully melted.
• Turn off heat and let dip sit 1 hour to thicken.
• Beans:.
• In a microwave dish, mix beans, butter, and garlic salt.
• Microwave till warm and mix well.
• Nachos:.
• On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalopenos, dust with Nature Seasoning.
• Bake on 350 degrees for 15 minutes.
• Serve with salsa or avacodo dip.

KITCHEN KOUTURE CARNITA OR CHICKEN TACO SALAD WITH SPICY RANCH

Steps:

• Put all dressing ingredients into a food processor and blend well.
• Refrigerate dressing overnight for best results.
• Thaw leftover chicken or carnita meat.
• I use the Infomercial tortilla shell pans to make my shells with flour tortillas or you can use prepared taco shells.
• In a large skillet, heat meat with onion and season as needed.
• Fill tortilla shell with green salad, tomatoe, jalopenos, meat mixture, and cheese.

KITCHEN KOUTURE CARNITA OR CHICKEN TAQUITOS

Steps:

• In a bowl, mix everything except tortillas together.
• Line a cookie sheet with foil.
• Spoon mixture into a tortilla, roll up, with seam side facing down on a cookie sheet.
• Flash freeze in the freezer for about 30 minutes.
• Fry, bake, or put in a ziplock bag and freeze for later.

KITCHEN KOUTURE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Saute onion, jalopeno, & garlic in oil till tender.
• In a large bowl, combine chicken, lime juice, spices & worstershire.
• Put bowl mixture into sautee pan and mix well till heated.
• In a heated skillet, fry tortillas lightly in oil to soften.
• Place chicken mixture in a tortilla, sprinkle with cheese.
• In a 9x13 baking dish, roll up enchilada leaving seam side down.
• Sauce:.
• In a small bowl, mix sour cream, chilis, cilantro, lime, and spices.
• Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
• Remove from heat; stir in sour cream mixture; pour sauce evenly over enchiladas.
• Top with remaining cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

KITCHEN KOUTURE KING RANCH CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Saute onion, green pepper with garlic till tender.
• In a large saucepan over medium heat, mix onion & bellpepper mixture, soups, olives, tomatoes, green chilis, nacho cheese, and seasonings.
• Layer the bottom of a greased 9x12 casserole dish with 5 torn tortillas.
• Layer the chicken pieces.
• Top with half the sauce mixture.
• Sprinkle with half the shredded cheese.
• Layer with 5 torn tortillas.
• Top with remaining sauce mixture.
• Sprinkle remaining shredded cheese.
• Sprinkle paprika and chili powder over the top to garnish.
• Bake for 45 minutes.
• Let sit for 20 minutes to cool and thicken sauce.
• On each serving, top with crumbled Doritos.

KITCHEN KOUTURE CHICKEN LIME TAQUITOS

Steps:

• Cover cookie sheet with foil.
• In a large bowl, combine everything except tortillas.
• Put mixture into tortilla, roll up, seam side down on cookie sheet.
• Flash freeze in freezer for 30 minutes.
• Fry, bake, or put into a ziplock bag and freeze for later.

KITCHEN KOUTURE WHOLE CHICKEN

Steps:

• Recipe 1:.
• Remove neck and giblets.
• Rinse chicken inside and out, pat dry.
• Mix all seasonings together.
• Rub seasonings onto chicken and inside the cavity.
• Stuff cavity with onions.
• Put chicken in a large ziplock bag and refrigerate overnight.
• Cook for 3 hours at 250 degrees.
• Basting every 30 minutes with roasting juices.
• Recipe 2:.
• Remove neck and giblets.
• Rinse chicken inside and out, pat dry.
• In a saucepan, simmer all ingredients for 5 minutes.
• Rub poultry seasoning on outside and cavity of chicken.
• Insert lemon into cavity.
• Put chicken into large ziplock bag with marinade and refrigerate overnight.
• Cook for 3 hours at 250 degrees, basting every 30 minutes with roasting juices.