chicken parts

Consomme

beef

beef,

chicken parts (backs, necks, wings

leeks

studded

turnip

carrot

bay leaf, crumbled

thyme

savory

blade mace

salt

peppercorns

water

lean beef

leek, shredded

carrot, shredded

stock

Put bones and meat in large baking pan and roast for 1 1/2 to 2 hours, or until nicely browned.

Put vegetables and seasonings into large stockpot. Add browned meat and bones. Rinse baking pan several times with some of water, scraping to loosen all browning, and add rinsings and remaining water to stockpot.

Bring stock to boil slowly, reduce heat and simmer, covered, for 3 1/2 hours.

Strain broth through double cheesecloth or bouillon strainer and refrigerate overnight. Residual meats, if combined with fresh vegetables in aggressively seasoned sauce -with, say, plenty of Madeira and Worchestershire sauce - will make quite good pot pies for freezing.

To clarify the consomme

Mix first 4 ingredients thoroughly and stir into cold stock.

Bring stock slowly to boiling point, stirring frequently. Do not let it come to full boil; simmer very gently, uncovered, for 40 minutes. Add thyme and simmer 10 minutes more. Remove from heat, allow to settle and cool for 10 minutes and strain through double cheesecloth or bouillon strainer. (The residual solids can be used for pet food.)

Reheat clarified consomme, check for salt, and serve piping hot in demitasses or small bouillon cups.

Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.

Marinated Fried Chicken

chicken

hot pepper sauce

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix, divided

flour

canola oil

Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.

Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.

Just as the name suggests, chicken thighs simply roasted in oven.

Simple Roasted Chicken Pieces

chicken thighs

black pepper

olive oil

garlic

Rosemary leaves

Pat the chicken thighs with a paper towel.

Sprinkle salt and black pepper over each.

Drizzle olive oil over them and rub well.

Place thighs in a baking pan. Toss rosemary leaves and garlic in the pan.

Bake for 30 minutes. Reduce the heat to 375F (190C) and bake for 20 minutes more until tender when poked with a knife.

Remove from oven and cover with aluminum foil until serving time.

Garnish with fresh rosemary leaves when serving.

Just made this tonight using a whole, cut up chicken fryer and followed your cooking directions. Was so tender and juicy delicious! I didn't have any whole garlic so I used some garlic salt and seasonings. Added some whole, organic carrots and celery which roasted nicely alongside the poultry. Could have added some small golden potatoes too. 
Loved the recipe and thanks for posting!

Zerrin, Yusef  THANK YOU! This recipe is so simple and pure genious  as far as I am concerned! I served it to guests and it was a tremendous hit.  I have no more words except to say "Yum!"

I made this tonight and wasn't disappointed in any way!! Super easy and Super Delicious!!  I did add fresh lemon juice and a layer of sliced lemons under chicken pieces!!!!

Delicious. Son loves chicken thighs. I do mix seasonings with butter/olive oil and put the mixture under skins. Thanks for the recipe.

These will be a perfect appetizer on Christmas day. My son loves chicken wings and I know he will flip over this flavor.

https://www.youtube.com/watch?v=IphM_7W5HYg

These Roasted Chicken Pieces are simple and so easy to make. These are coated with olive oil, seasoned with salt and black pepper, flavored with garlic and rosemary. Prepare in 5 minutes and forget them in the oven for about 50 minutes. 

SUBSCRIBE ► https://www.youtube.com/c/Giverecipe

RECIPE
INGREDIENTS
8 chicken thighs
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
15 cloves garlic
Rosemary leaves

INSTRUCTIONS
Preheat oven to 400F (205C).

Pat the chicken thighs with a paper towel.
Sprinkle salt and black pepper over each.
Drizzle olive oil over them and rub well.
Place thighs in a baking pan. Toss rosemary leaves and garlic in the pan.
Bake for 30 minutes. Reduce the heat to 375F (190C) and bake for 20 minutes more until tender when poked with a knife.
Remove from oven and cover with aluminum foil until serving time.
Garnish with fresh rosemary leaves when serving.

If you make this recipe, tag us over on Instagram at @give_recipe

Get the full printable recipe here: https://www.giverecipe.com/simple-roasted-chicken/

Stove Top Chicken Dinner Ideas
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Simple Roasted Chicken

I made this tonight. It was very good. I used a little less garlic and broiled it for a couple of minutes.  Will make it again.

Top 4 chicken parts recipes from across the web

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Consomme

Marinated Fried Chicken

Simple Roasted Chicken Pieces

Simple Roasted Chicken Pieces

Top 4 chicken parts recipes from across the web

The most viewed chicken parts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Consomme

Marinated Fried Chicken

Simple Roasted Chicken Pieces

Simple Roasted Chicken Pieces

The most viewed chicken parts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine