Family Favorites: Chicken, Part 1

Family Favorites: Chicken, Part 1
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chickenWhile I was growing up, each Sunday at about 1:00 pm my family would sit down to a nice dinner, and one of my favorites was baked chicken. The chicken was seasoned with salt and pepper and baked until crispy brown. My mother still makes the best gravy I have ever had, and it was great with simple mashed potatoes and the chicken.

Now that I have my own family, chicken is also a favorite at our house. Being a thirty cook I always buy the best deals, but you do need to be careful.

Often you will find 10 pound bags of chicken quarters on sale VERY cheaply, but be aware these are almost always fatty. Make sure you have a good pair of kitchen shears to cut off the fat and most of the skin. I use these for the Shredded BBQ Chicken below. The recipes can also be used with a whole cut-up chicken.

Spanish Chicken and Rice

2 tsp. oil

1/2 red onion

green pepper

2 garlic cloves, sliced very thin

1 cup water

1 cup uncooked long grain white rice

4 chicken leg quarters

14 oz. spaghetti sauce

4 oz. smoked sausage

Cut as much of the skin and fat as possible off the chicken.Thinly slice green pepper onion and sausage. Heat oil in a large skillet over medium heat. add pepper and garlic; cook for 3 to 4 minutes while stirring. Add water and rice, then place the chicken on top. Cover and simmer for 10 minutes to partially cook rice. Stir in sauce, the scatter sausage over chicken. Cover and simmer 10 to 15 more minutes, stirring rice and turning chicken once, until chicken is done. Serve with rolls, and corn.

Roast Chicken

1 lemon. quartered

8 chicken leg quarters

2 tsp fresh thyme, or 1 dried

1 tbls. oil, plus 2 tsps.

1 tsp. salt

3/4 tsp. coarse black pepper

2 pounds potatoes, small or quartered

1/2 red onion, sliced thin

2 heads garlic (missing 2 cloves from above)

Cut garlic cloves in half, lengthwise. Remove skin and fat from chicken, and rinse.

Mix 1 tsp. of the thyme, 2 tsp. oil, 1/4 tsp. pepper. Rub on chicken. Place in large roasting pan. Combine potatoes, onion, garlic, remaining thyme, oil and pepper. Arrange around the chicken. Place lemons on top of chicken.

Roast in 400 degree oven for 1 hour. Check to see if chicken is done. Cook 15 minutes more if necessary. Arrange on platter; remove lemon. Serve with a green salad and your favorite dressing.

Shredded BBQ Chicken

5 to 10 pounds of chicken





This is a very casual, but great recipe. You can cook half of the ten pounds of leg quarters or the whole bag. Cut the skin and fat off the chicken. Place in stock pot with your choice of spices; onion, garlic, herbs such as oregano, thyme or sage, or even peppers such a jalapeno or thai peppers. Use your imagination. Cook for about one hour, or until it's falling off the bone. Strain chicken. Stock can be frozen for soup. When chicken is cool, take the meat off the bone. Place in a crock pot, add your favorite BBQ sauce. You want it moist but not soupy. Cook on high, stirring occasionally to break up meat. 8 hours is a good guideline, but you can tell it's done when the meat is shredded. If it looks dry at any point add more sauce. Serve on buns with cole slaw, chips and raw veggies. This is even better warmed up, so don't be afraid of making too much.

Suggestions: At this point if you have any chicken left over throw it in a pot, boil for an hour and add noodles. As long as you cut the fat and skin off, you don't really have to worry so much about skimming the fat off. Kids love chicken and noodles for lunch or supper.



Other Family Favorites:



Black Bean Chili



About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


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