Savory Slow-Roasted Baked Chicken

I have some more recipes for your weekend cooking that are quick, easy and absolutely delicious.  Before I get to those, I’d like to share with you a secret recipe for a savory slow-roasted chicken. This recipe shows you how to make a perfect chicken that is both moist and flavorful.

This recipe is only one of the classic recipes featured in the “Memory Lane Meals” cookbook.  In this book, you will find a collection of warm, welcoming meals that are so important to our daily lives.   You’ll discover how simple it is to prepare the kinds of meals that we all grew up with.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.
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New Secret Recipe
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Savory Slow-Roasted Baked Chicken

1 whole large roasting chicken
salt and pepper to taste

Basting Sauce:

1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)

Preheat oven to 275 degrees F.

In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.

Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.

Put in 275 degree oven for 30 minutes, removing cover and basting twice.

After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.

Remove from oven and let stand 5 minutes before carving.

Servings: 4

Enjoy these great tasting and easy-to-prepare recipes from our forum:

Barbecue Potato Chip Chicken Nuggets

Double-Fired Porterhouse

Broccoli and Garlic Penne

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Cracker Barrel(™) Sunday Homestyle Chicken

Today I have a secret recipe for making Cracker Barrel’s Sunday Homestyle Chicken.  Boneless chicken breasts, hand-dipped in a special buttermilk batter, breaded and deep fried to a crispy golden brown.  This dish is only served on Sundays at Cracker Barrel, but you can make it at home anytime.

Serve this chicken dish with a side of fresh steamed vegetables and garlic mashed potatoes by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cracker Barrel(™) Sunday Homestyle Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

oil for frying
4 boneless, skinless chicken breasts
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons ground black pepper
1 cup buttermilk
1/2 cup water

Pour 3 to 4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.

Prepare seasoned flour by combining the flour, salt, and pepper in a bowl. Stir to combine well. In another bowl mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel.

Season the chicken with salt and pepper and then dredge into the flour, dip in buttermilk, and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take 7 to 8 minutes for each one to cook. When the chicken is done drain in a wire rack.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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McDonald’s(tm) McChicken

Today’s secret recipe will show you how to make one of the tasty sandwiches served at McDonald’s.  The McChicken sandwich has perfectly crispy chicken with shredded iceberg lettuce and a special sauce on a toasted bun.  Enjoy these sandwiches for lunch, dinner or even a snack.

You can easily make your own McChicken sauce for this sandwich by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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McDonald’s(tm) McChicken

vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent® (MSG)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McDonald’s McChicken® sauce

Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one gallon size zip lock bag.

Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.

Coat each filet with the flour mixture by shaking in the zip lock bag.

Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.

After freezing, repeat the “coating” process.

Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.

As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.

On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.

Wrap tightly in a 12×16 piece of waxed paper, and let stand 6-8 minutes.

Microwave on high, individually, for 15 seconds and serve.

Serves 4

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Carl’s Jr.(tm) Santa Fe Grilled Chicken Sandwich

Today’s secret recipe will show you how to make a delicious sandwich from the Carl’s Jr.(tm) menu.  The Santa Fe grilled chicken sandwich combines tender chicken breast with American cheese, mild green chile and a special Santa Fe sauce on a bun.  This juicy sandwich has just the right amount of heat.

For the chicken marinade you can make your own homemade teriyaki sauce by following this recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Carl’s Jr.(tm) Santa Fe Grilled Chicken Sandwich
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Chicken:

2 large boneless, skinless chicken breasts, 10-12 oz each
1/2 cup Homemade Teriyaki Sauce (recipe here)

Sauce:

1/3 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Sandwiches:

4 slices American cheese
4 whole wheat buns
4 canned whole green chiles
lettuce

Butterfly the chicken breasts open, and cut each breast into 2 thinner pieces. (Alternately, use 4 smaller chicken breasts and pound to an even thinness.)

Combine the chicken with the teriyaki sauce in a large ziptop bag. Marinate for at least 4 hours, up to overnight.

In a bowl, combine the mayonnaise, paprika, curry powder, cayenne and salt. Set aside.

Preheat a grill or a grill pan over medium. Spray with nonstick cooking spray then add the marinated chicken breasts, discarding any remaining marinade. Grill until no longer pink and juices run clear, about 10 minutes, turning once.

When the chicken is almost finished cooking, place one slice of cheese on top of the chicken to melt.

Spread one fourth of the sauce on each of the undersides of the top buns.

Place the chicken on the bottom bun, then add a green chile on top, followed by some lettuce.
Top with the top bun and serve.

Serves 4

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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