What is almost always on sale somewhere and appears on your dinner table more often than you would like to think about? Chicken! The price is right but it seems to be such a limiting bird. No matter how you fry it, you still end up with chicken. If you notice this, it is a good bet that your family does, too. You shouldn't let chicken make you feel cooped up. It can safely appear at your table three times a week and still be welcomed.
We had a lot of chicken when I was growing up. I remember one time, my mother had three, whole chickens to deal with for a company dinner. She was a bit harried. As a twelve year old, I probably wasn't ideal help. The chickens were on the counter awaiting culinary direction. My mother left the room to tend to other matters. When she returned, I was gone but the three, plump birds had formed a trio. Before I left, I had seated them closely, side by side on the edge of the counter and chummily arranged their wings around each other. My stressed mother got through the evening with a chuckle every time she thought about it.
Chicken is versatile. And your oven (especially on those cold, overcast days) can take the drudgery out of cooking it. With a little forethought, you can present a platter of chicken at the dinner table that will eliminate the need for putting away leftovers. The following are general ideas. You are the only one who knows how much is needed by your family. As you try each suggestion, you will soon be incorporating the ideas into your mainstream kitchen life. The ideas will soon be a part of your cooking, not just words of direction in a book.
Fried Chicken in the Oven takes the grease splatters out of your life! You will need two or more sticks of butter or margarine, melted. And one or more cut up chickens, depending on the size of your family. Cutting it up yourself saves money especially when you hit those under eighty cents a pound sales. Mix approximately two cups all-purpose flour blended with the following: salt and pepper to tastes, garlic salt, half-sharp paprika and any other seasoning in your cupboard you like or that sounds interesting. Preheat your oven to 350 degrees. Dip each piece of chicken into the melted butter or margarine, coat with seasoned flour and arrange the pieces on a baking pan or sheet (with sides!). Bake for approximately 35 minutes or until chicken is golden, crispy and fork tender. Drain excess fat, arrange on platter and serve. It takes about ten minutes to prepare, tastes like fried and avoids the mess of frying.
There is something about coming into the kitchen and smelling chicken cooking. My family would probably welcome oven baked chicken five times a week. Sometimes the budget dictates chicken more than once a week! Once you realize the oven can do your work and save you time, there are other ways to cook that bird!
Ordinary Oven Chicken needs cut up chicken, one-half cup olive oil or vegetable oil, salt and pepper. Preheat oven to 350 degrees. Arrange chicken in a baking pan. Brush with oil and liberally pepper and conservatively salt the chicken. Bake for about 20 minutes and brush with oil again. Continue until golden, the skin is crisp and it is tender, approximately 25 minutes more. Serve hot, warm or cold.
Lemon Oven Chicken calls for juice of two lemons (limes are an interesting change), 1/4 cup (or more) olive oil, salt, pepper, garlic salt, paprika, dash of chili powder, if desired. Combine all the ingredients and bake chicken as outlined in previous recipe.
Barbequed Chicken in the Oven is good for days when you don't want to light charcoal! All you need for this one is a bottle of your favorite barbeque sauce. You will be surprised to see the variety available at the supermarket today. Pick out something different but that still sounds appealing to your family. Proceed as instructed in Ordinary Oven Chicken. Don't brush on the sauce until after the chicken has been in the oven twenty minutes. Great served hot and very good the next day for a cold picnic lunch.
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