BAKED CHICKEN

“Keep calm and save recipes.”

Trying to cut down on carbs oftentimes has me searching for recipes that are reminiscent of the good old carb days.  One of my favorites from that bygone era was a chicken recipe where the chicken pieces were dipped into sweetened, condensed milk and then into crushed rice cereal.  Give me a moment, please.  It was so good.

So my quest was for a baked chicken recipe that might also create memories that I can take with me to the nursing home.  It’s cloudy out.  One of those days,

I came across this recipe, which promised to be the best blah, blah, blah.   I tweaked it just a bit to cut back on the salt and specify smoked paprika.

INGREDIENTS:

4 pounds cut-up chicken

2 t salt

1 t pepper

1 t smoked paprika

1/3 cup olive oil, not the extra virgin

1/2 cup melted butter

1 medium onion, grated

DISTRUCTIONS:

Preheat the oven to 375 degrees.  Mix the salt, pepper, and paprika together and sprinkle the chicken with this spice mixture.

Mix the oil, butter, and onion together.  Dip the bottoms of the chicken pieces into this mixture and place them into a roasting pan.  Pour the remaining mixture on top of the chicken.  Seal the pan with foil and roast on the bottom rack of the oven for 20 minutes.

ch in pan

This is what the chicken looked like before the foil was put into place.

After the 20 minutes remove the pan from the oven and remove the foil.  Remove the chicken from the pan, pour the drippings into a pyrex cup, place the chicken back into the pan, and pour the drippings over the chicken.  Whew!  Bake on the top rack of the oven, without the foil covering, for an additional 30 minutes until the chicken is brown and tender.

bk chix

This is NOT what the chicken looked like at that point in the recipe.  Yes, that is still THE parsley.

The original recipe said to bake at 350 degrees, which was not getting the job done.  I changed that to 375 degrees for this post.  I also took the chicken, at this point in my adventure, and placed it into a cast-iron pan, poured the drippings over it, covered the pan, and simmered the chicken for an additional 30 minutes.

The chicken, according to my husband, who does not lie except for that one time, said that it was good.  “And hubby said it was good.”  (I’m feeling biblical.)

I admit that it was good but not GOOD!  And there was a lot of that chicken sitting around.  I diced the breast meat and put it into a quiche with peppers and onions.  That was also good.  Then I stripped the rest of the pieces of their meat and made a broth with the skin and bones.  I just threw in some onion scraps, a chunked up carrot, bay leaves, and S&P.  I got 3 pints of lovely chicken broth.

The rest of the chicken chunks are going into a chicken pineapple dish.  Recipe on its way.

Loveya – The Grandma

Chicken Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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