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Poultry - Chicken -  Lemonade Fried Chicken Post by :vvaughan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1888

Click below to download : Poultry - Chicken - Lemonade Fried Chicken (Format : PDF)

Poultry - Chicken - Lemonade Fried Chicken

Serves 4 or 5

One of the all-time great chicken recipes was invented by Josie McCarthy, who had a regular cooking show in the 1950s on WRCA-TV in New York. Josie suggests that this syrupy sweet dish seems so much more difficult than it really is, and therefore makes a perfect entree if you want to impress your mother-in-law or the boss.

1 (6-ounce) can frozen lemonade concentrate
1 cup water
1 2- to 2-1/2-pound chicken, cup up
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup oil
2 tablespoons butter, melted

Preheat oven to 350 degrees.

Mix lemonade concentrate and water in small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and retain liquid.

Mix together flour, salt, and pepper in a small paper bag. Add well-drained chicken, one piece at a time. Grasp bag closed and shake to flour chicken evenly.

Heat oil in a large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade.

Bake, uncovered, about 1 hour, basting chicken with lemonade from pan every fifteen minutes. About 15 minutes before chicken is done, drain off excess juice from pan.
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Poultry - Chicken -  Lemony Chicken Pasta Poultry - Chicken - Lemony Chicken Pasta

Poultry - Chicken -  Lemony Chicken Pasta
4 cups Penne pasta (about 12 oz) 12 oz Boneless, skinless chicken breasts (can use chicken tenders and cubed them) 1 tbsp Butter 3 Cloves garlic -- minced 1 cup Light ricotta cheese 1/4 cup Grated Parmesan cheese 1 tsp Grated lemon rind 2 tbsp fresh Lemon juice 1/2 tsp Salt 1/4 tsp Pepper 1 Pinch Nutmeg 4 cups Packed trimmed fresh spinach -- shredded In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain and return to pot, reserving 1/2 cup of the cooking liquid. Meanwhile,

Poultry - Chicken -  Lemon And Lime Marinated Chicken Poultry - Chicken - Lemon And Lime Marinated Chicken

Poultry - Chicken -  Lemon And Lime Marinated Chicken
6 lb. chicken legs and breasts -- on the bone 1 cup dry white wine 1/2 cup lemon juice 1/2 cup lime juice 1/3 cup olive oil 1 1/2 tsp. dried oregano 2 cloves garlic -- minced 2 tsp. coarse salt 1/2 tsp. freshly ground black pepper Trim any excess fat from chicken pieces. In a large bowl, combine remaining ingredients. Add chicken and marinate, turning occasionally, 1-2 hours at room temperature or 3 to 4 hours in the refrigerator. Preheat oven to 475°F. Remove chicken from marinade and arrange skin side down in a shallow baking dish or on a