Nancys Chicken Legcrown Roast Wdressing Recipes

SIMPLE ROAST CHICKEN WITH CHESTNUT BREADING

Steps:

• Preheat the oven to 475 degrees F.
• Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil. Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary. Toss well to incorporate the olive oil and seasonings.
• In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken. Place the squeezed lemon halves in the cavity.
• Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes.
• Let the chicken rest for 15 minutes, covered with foil, before serving.

SPICY ROASTED CHICKEN LEGS

Steps:

• Preheat the oven to 450 degrees F. Line baking sheets with foil.
• Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
• Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
• Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
• Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
• Remove them when they are nice and golden brown and fully cooked.

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY

Steps:

• Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
• Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
• Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
• Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
• To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

GRANDMA'S CHICKEN AND DRESSING

Steps:

• Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
• Bake uncovered about 45 minutes or until bubbly and golden brown.

FRAGRANT CROWN ROAST OF CHICKEN WITH SAUSAGE 'ROLLS' & MAPLE SWEET POTATOES

Steps:

• Mix 125g of the softened butter with the lemon zest and a squeeze of juice. Strip the leaves from 3 of the rosemary and all the thyme sprigs and finely chop with the parsley. Mix the herbs into the butter until smooth. Use your hands to carefully peel back the top-breast skin and slowly push your hands between the flesh and skin until you reach the bottom. Press the butter into the pocket of skin, working it over the flesh, then stretch the skin back over the breast. Smooth down the outside with your fingers. Chill the bird for half an hour or more.
• Heat oven to 220C/fan 200C/gas 7 and heat a large, non-stick, ovenproof frying pan until you can see a heat haze rising. Add about 2 tbsp oil and brown the bird all over. Transfer the bird to the oven either in the same pan, if ovenproof, or in a roasting tray and cook for 5 mins. Turn the heat down to 190C/fan 170C/gas 5, then cook for another 30-35 mins, ladling over pan juices every 10 mins to baste. Remove and allow to stand for 10 mins.
• Tear off a large sheet of foil and fold in half. Spread the centre with 25g butter and season. Lay 4 Chinese leaves down in a line, pressing on the stems to snap - flatten if necessary. Place the basil leaves over, then lay the sausages tightly down the centre and cover with remaining leaves. Roll in the foil as firmly as possible. Twist the ends of the foil and cut them off or fold them in. Place in a shallow baking tray and add a cup of cold water to help it steam-bake. Cook it on the shelf under the bird for the final 25 mins, then remove and stand for 10 mins before unwrapping and slicing into diagonal chunks.
• Cut the sweet potatoes into long wedges, blanch in boiling water for 2 mins, drain, cool in iced water and set aside. Heat a large frying pan until hot and add 3 tbsp oil. Stir-fry the onion, garlic cloves and remaining rosemary sprig for 2-3 mins, then add the sweet potato and remaining butter and sauté until lightly browned.
• Pour in the maple syrup and cook for 2 mins until it caramelises. Trickle in the vinegar and about 1⁄2 cup (120ml) water. Cook for 10 mins, shaking the pan occasionally until the wedges are just tender, then remove the garlic and rosemary. Keep warm.
• To serve, first mix the chopped parsley into the vinaigrette. Using a sharp knife, feel for the top of the breast bone and carefully slice away each breast in one whole piece, slashing it in short movements from the rib bone and cutting it away to include the exposed wing-tip bone. Lay on a chopping board and cut into 3 or 4 thick slices. Repeat with the other breast. Divide the sweet potato between 4 warmed plates and arrange the chicken on top. Place the sausage-roll chunks around the edge and spoon over the parsley vinaigrette.

GRANDMA NANCY'S CHICKEN AND BISCUITS

Steps:

• 1. Preheat the oven to 400 degrees Fahrenheit.
• 2. In a large bowl combine flour, baking powder and salt. Using a pastry blender or knife, cut butter into mixture until it resembles coarse crumbs.
• 3. Stir in the milk a little at a time until a soft dough forms. Drop the dough onto a lightly greased or parchment-lined baking sheet (you should get about 6 biscuits). Bake for 12-14 minutes, or until light golden brown. Remove from oven and transfer to a wire cooling rack.
• 4. Meanwhile, in a large saucepan, combine 2 c. broth, carrots & celery. Heat on high, just until mixture comes to a boil and vegetables start to get tender.
• 5. Add the remaining broth and chicken and bring the mixture back up to a boil. Reduce heat to low; cover and allow it to simmer for 1-1/2 to 2 hours.
• 6. Remove the chicken from the pan and place it on a plate. Use two forks to pull it apart into bite-sized pieces. Set aside momentarily.
• 7. Meanwhile, whisk the cornstarch and cold water in a small bowl until thoroughly combined. Add mixture to the hot broth and whisk continuously over medium heat for 1-2 minutes. Add the chicken back to the saucepan and stir well.
• 8. To serve, split a biscuit horizontally and place it on a serving plate. Spoon a generous amount of chicken & gravy over the biscuits. Serve with mashed potatoes if desired.

CHICKEN AND DRESSING DISH

Steps:

• In a large saucepan, saute onion and celery in butter until tender; remove from the heat. Stir in the broth, seasonings and eggs. Add bread cubes and parsley; toss to coat. , Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. Combine soup and water; spoon over chicken. Let stand for 10 minutes. , Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

NANCYS-CHICKEN LEG,CROWN ROAST W/DRESSING

Steps:

• With or without skin,wash chicken legs, pat dry. Put in a plastic bag with enough milk to cover. Put in refrigerator over night,or at least 6 hours. Squish the bag and turn a couple times. When ready to bake...,drain legs on a wire rack, then put in a bag with the spices, and shake to cover the legs. Heat oven to 400 degree. Put legs in a greased pan. Then bake 20 minutes each side. Take out and set aside. While you make the dressing. *****Now set the oven to 350 degrees!
• Make stuffing: Gently saute in oil,or butter,the onion and celery. Remove from heat and add, salt,pepper,poultry seasoning or sage,1 beaten egg (optinal) and chicken stock or milk. Pour this over the dry bread cubes. Mix well. Pile dressing into a greased baking bowl or pan.
• Arrange the 1/2 baked chicken legs around the sides of the dressing. See picture. Like a crown roast, and bake 3/4 to 1 hour at 350.. If the legs start to brown to much, ..cover the dish with a loose piece of aluminum foil.
• ****NOTE: You can add any, or a combination of the following to your dressing: 1 peeled cored and chopped apple, 3/4 cup of raisins, or 1 small can of sliced cooked mushrooms (drained).