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Full Online Book HomeLearning KitchenPoultry - Chicken - Julie's Chicken Francais
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Poultry - Chicken -  Julie's Chicken Francais Post by :54859 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2597

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Poultry - Chicken - Julie's Chicken Francais

1 Whole unfrozen Chicken, giblets removed
4 cloves of garlic sliced thin
1-2 tsps chopped fresh or dried tarragon
1 small jar of Grey Poupon Country Dijon Mustard
1/2 cup premium olive oil
salt & pepper

Mix garlic, olive oil, tarragon and mustard together in a bowl until olice oil is well incorporated into mustard.

Put chicken breast side up in a greased baking pan. Lift skin from breast and spread olive oil, mustard, garlic, tarragon mix inside next to skin reserving enough to spread all over outside. Sprinkle outside with sea salt and fresh pepper. Bake per pound per Betty Crocker usually an hour on 350 uncovered.
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Poultry - Kfc Extra Tasty Crispy Chicken Poultry - Kfc Extra Tasty Crispy Chicken

Poultry - Kfc Extra Tasty Crispy Chicken
1 whole frying chicken, cut up 6-8 cups vegetable oil Marinade 4 cups water 1 tablespoon salt 1/2 teaspoon MSG (see Tidbits) Coating 1 egg, beaten 1 cup milk 2 cups all-purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.

Poultry - Chicken -  Jerk Chicken Poultry - Chicken - Jerk Chicken

Poultry - Chicken -  Jerk Chicken
1 medium onion, coarsely chopped 3 medium scallion, coarsely chopped 2 Scotch bonnet chiles, coarsely chopped 2 garlic cloves, chopped 1 tbs five-spice powder 1 tbs allspice berries, coarsely ground 1 tbs coarsely ground pepper 1 tsp dried thyme, crumbled 1 tsp freshly grated nutmeg 1 tsp salt 1/2 c soy sauce 1 tbs vegetable oil 2 (3 1/2 to 4) pound chickens, quartered In a food processor or blender, combine the onion, scallions, chiles, garlic, 5-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the liquid in a steady stream. Pour