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Full Online Book HomeLearning KitchenPoultry - Pot Chicken
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Poultry - Pot Chicken Post by :sharonski Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1590

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Poultry - Pot Chicken

2 tbl. margarine
2 tbl. olive oil
1 whole chicken
Potatoes, cubed
Carrot sticks
Sliced onions
3 chicken bouillon cubes
2 cups boiling water
dried oregano, basil, thyme and freshly ground pepper, to taste

Preheat oven to 325° F.

In a large oven-proof deep roaster type pot, melt margarine with olive oil. In this, brown a whole chicken (fryer will do fine), turning often and keeping it moving to prevent sticking. When brownish, remove from heat.

Add potatoes, carrot sticks, and
sliced onions, alternating layers around chicken and a bit over it to almost cover about 3/4 of the chicken.

Dissolve chicken cubes boiling water and pour over all.

Then, liberally sprinkle with dried oregano ,dried basil ,dried thyme , andfreshly ground pepper

Put lid on, and cook in 325 oven for about 1 1/2 hours.
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Poultry - Chicken -  Potato Chip Chicken
2 cups crushed potato chips 1/4 teaspoon garlic salt 1/4 teaspoon onion powder 1 cup margarine 2 to 3 pounds chicken pieces, skinless Combine crushed potato chips with garlic salt and onion powder. Dip chicken in melted margarine and roll in potato chips. Place on baking sheet. Pour remaining margarine and chips over chicken. Bake at 350 degrees for one hour.

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3 1/2 to 4 lb. chicken, cut up 4 Tbsp. unsalted butter 2 medium onions, chopped 1/3 c. all-purpose flour 2 shallots, minced 1 to 2 garlic cloves, chopped 1 c. dry white wine 2 c. beef stock 2 tsp. tomato paste bouquet garni: 5 parsley springs, 1 bay leaf, 1 celery rib tied together 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. thyme 3/4 c. pitted green olives 3/4 c. pitted black olives 2 Tbsp. olive oil 3/4 lb. quartered mushrooms 4 medium tomatoes, peeled, seeded and quartered or 1 (28 oz.) can Italian peeled tomatoes Pat chicken dry. In