Ingredients:

2 – 3 pounds fryer chicken, cut into pieces
3/4 cup flour
Vegetable oil
Salt and Pepper to taste

Preparation:
Wash chicken and let it drain well. Put enough vegetable oil in a large skillet to a depth of 1-inch. Heat oil on medium high setting. Salt and pepper chicken to taste.
Put flour in a bag and shake each piece of chicken individually to coat well. When oil is hot, place chicken in skillet; don’t crowd pieces.
Cook on 1 side until light brown, about 15 to 20 minutes.

Voila! This easy fried chicken is ready to be enjoyed.

Ingredients:

1 chicken – cut into 8 pieces
1 cup ketchup
1/4 cup firmly packed brown sugar
2 tablespoon white vinegar
1 tablespoon instant minced onion
2 tablespoon Worcestershire or steak sauce
2 tablespoons mustard

Preparation:

Preheat the oven to 350F. Place the chicken in a 9″ x 13″ baking dish that has been coated with nonstick cooking spray and bake for 25 minutes.
Meanwhile, in a medium-sized bowl, mix together the remaining ingredients.
Preheat the grill to medium heat. Coat the chicken with the sauce mixture and place on the grill.
Grill for 15 to 20 minutes, or until the juices run clear and no pink remains, turning halfway through the grilling.

Makes 4 servings.

Ingredients:

1 chicken (4-5 LB) cleaned, quartered, excess fat removed
bullet 12 cups water
bullet 3-4 carrots
bullet 1-2 stalks celery
bullet 1-2 parsnips
bullet 1 onion
bullet 1 Tbsp salt
bullet 1/4 tsp pepper
bullet 1 parsley root, chopped
bullet 1 clove garlic
bullet 1 sweet potato, peeled & cut in pieces
bullet Fresh dill to taste

Preparation:

Fill an 8 litre pot with water and bring to a boil.
Add chicken and vegetables, salt & pepper. Add dill to taste.
Bring to a boil and reduce to a simmer cooking covered for 2 hours. Remove the garlic. Serve hot.

Makes 8 servings.

Ingredients:

2 fresh whole chickens
1/4 cup vegetable oil
2 large onions, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1 (10-oz.) can chicken broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can tomatoes
1/2 cup roux
3 tsps. Season-All
2 tsps. onion powder
2 tsps. garlic powder
3 tsps. salt
1 1/2 lbs. spaghetti

Preparation:

Wash and cut up chickens.
Heat vegetable oil in large roasting pot and brown chickens.
Add onions, bell pepper, celery, garlic and parsley and cook until vegetables are translucent.
Add chicken broth, tomato sauce, and tomatoes.
Spoon in roux and add seasonings. Cook on low about 35 minutes, until chicken is tender.
Cook spaghetti and drain. Put spaghetti on top of chicken and sauce, then stir together.

Serves 15 to 20.

Ingredients:
4 boneless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
1 cup stuffing mix (any kind)
3 Tablespoon margarine, melted

Preparation:

Place chicken breasts in shallow baking pan. Top with Swiss cheese slices.
Combine soup and milk; pour over cheese and chicken. Sprinkle on stuff mix.
Bake, covered at 350 for 1 hour.

Uncover and bake for 20 more minutes.

Ingredients :

1 cup cornflake crumbs
1 1/2 tsp oregano
1 1/2 tsp thyme
2 whl chicken breasts without skin cut into 1″ pieces
1/2 cup butter or margarine melted

SAUCE
1 cup sour cream
2 tbl dijon mustard
1 tbl milk

Preparation:

Heat oven to 425. In a small bowl stir together corn flake crumbs, oregano and thyme.

Dip chicken pieces in melted butter, then coat with crumb mixture. Place chicken 1/2″ apart on jelly roll pan. Bake for 10 to 15 minutes or until fork tender and crisp.

Meanwhile in small bowl stir together all sauce ingredients. Serve nuggets with sauce.