At first glance, you may think that roasting a whole chicken is a complicated process. But with a little preparation and the right tools, it’s actually really easy. A whole roasted chicken is just as delicious as a roasted turkey, but much cheaper. Not only does it save money, but it’s a good way to use up leftover poultry from your holiday dinners.
Homemade Flourless Biscuits
Make these biscuits the day before and they’re ready to go. They can even be frozen and reheated in the toaster oven.
Ingredients
1/2 cup butter, melted
1/4 cup white sugar
1/2 cup brown sugar
1/4 cup buttermilk
1 egg
1 teaspoon vanilla extract
1 1/4 cups flour
Instructions
Preheat oven to 375F.
Place the butter in a large bowl and beat with an electric beater until combined.
Add the sugars and continue beating until the mixture is light and fluffy.
Add the buttermilk and egg and beat until combined.
Stir in the vanilla extract.
Add the flour and continue mixing until a dough is formed.
Roll out dough to approximately 1/4 inch thickness.
Cut into biscuits using a 2 1/2 inch round cutter.
Place biscuits on a parchment lined baking sheet.
Bake for 15 to 20 minutes, or until golden brown.
[__]Homemade Chicken Jerky
This recipe is a great way to take advantage of freshly roasted whole chickens at your local grocery store. The chickens are left whole and un-deboned. The skin and bones are then removed, leaving the meat and the bones as is. The meat is then placed in a slow cooker with some brine and salt. The chicken is then marinated in some olive oil, chili powder, paprika, garlic, and onion, and then dried in the oven for about an hour. The resulting jerky is then a delicious and easy way to get a chicken taste into your diet. This chicken jerky is healthier than many store bought jerky options and can easily last for over a year if stored correctly.
Flourless Chicken Fingers
To make the chicken fingers, pat the chicken dry with a paper towel, then cut into six equal pieces, with half of the pieces cut from the breast, and the other half cut from the legs. Mix 1 tablespoon of garlic and 2 teaspoons of salt with 1/2 cup of breadcrumbs and the other 1/2 cup of breadcrumbs. Dip each piece of chicken in the breadcrumb mixture, and then place on a wire rack to dry for an hour in a 250-degree oven. As you continue to prepare the chicken for baking, be sure to only handle the pieces with a clean surface. Garlic and salt can stain the surface of the chicken pieces.
Homemade Chicken Stock
I would like to share some of the chicken stock recipes I have come up with over the years. This is a basic homemade chicken stock recipe that I have used for years. It is a great way to get your kids involved in helping out in the kitchen and it has become a favorite of mine!
Curry Chicken
This is a mouth-watering chicken recipe. It is one of the best ways to use up leftover roasted chicken. Also, it is a simple and nutritious dinner. You can use any type of whole chicken, from fryer, roaster, and even dark meat. This recipe is great to make for a family dinner, but you can make it on its own as well. This curry chicken is fragrant and has a wonderful flavor that is full of Indian spices and flavors.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!