cooked chicken

Here's what you need: whole chicken, kosher salt, freshly ground black pepper

Roast Chicken Recipe by Tasty

chicken

kosher salt,

black pepper,

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Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.

Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.

Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.

Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.

Truss the chicken legs. Using butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.

Set the chicken, breast-side up, on a roasting rack set over a roasting pan.

Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).

Let the chicken rest at room temperature for 20 minutes.

To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.

If you’d like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.

https://vid.tasty.co/output/121034/landscape_480/1545419513

A quick recipe for takeaway-style chicken fried rice with loads of flavour! Great for using up leftover cooked chicken!

Chicken Fried Rice

vegetable oil

onion

red bell pepper

garlic

(115 grams) frozen peas

(250 grams) cooked shredded/sliced chicken

tbsp sesame oil

(800 grams) boiled rice

eggs

tbsp dark soy sauce

tsp salt

juice of 1/2 a lemon

spring onions/scallions chopped

Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.

Add in the remaining vegetable oil, chopped red bell pepper, garlic and peas. Cook for a further 2 minutes, stirring regularly.

Now add chicken and sesame oil. Stir together, then add in the rice and turn up the heat to high.

Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.

Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce to the eggs.

Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.

Now mix the egg into the rice.

Pour in the remaining soy sauce and sprinkle on the salt and mix it all together.

Add the lemon juice, stir and taste. Add a little more lemon juice if required.

Divide between 4 bowls. Top with spring onions (scallions).

My Chicken Fried Rice is a recipe I have been making for years, Its a quick recipe for takeaway-style Chinese chicken fried rice with loads of flavour. I've included lots of swaps so you can use up whatever you've got in your pantry.

Full fried rice recipe inc hints and tips here: https://www.kitchensanctuary.com/chicken-fried-rice/

Ingredients:
2 tbsp vegetable oil
1 onion peeled and diced
1 red bell pepper deseeded and finely chopped
2 cloves garlic peeled and minced
2/3 cup (115g) frozen peas
2 cups (250g) cooked shredded/sliced chicken
1/2 tbsp sesame oil
4 cups (800g) boiled and cooled long grain rice (this is about 1 1/3 cups (300g) dried rice that has been boiled in water)
2 eggs
2 tbsp dark soy sauce
1/4 tsp salt
juice of 1/2 a lemon

To Serve:
1/2 bunch of spring onions/scallions chopped

#Fakeaway #Recipe #CookingShow

My Chicken Fried Rice Recipe = BETTER THAN TAKEAWAY

Juicy pieces of chicken, fresh corn, and ripe avocado are tossed in an herby lemon vinaigrette.

Avocado Chicken Salad

lemon

dill fronds

chives

olive oil

salt

black pepper

avocado

corn kernels

Make the dressing by adding each to a large bowl: Juice 1 lemon until you have 2 tablespoons juice. Finely chop 2 tablespoons fresh dill fronds and 2 tablespoons fresh chives. Add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Slowly drizzle in 2 tablespoons olive oil while whisking.

Pit, peel, and dice 1 avocado and add to the bowl. Cut 2 1/2 cups cooked chicken into bite-sized pieces and add to the bowl. Add 1/2 cup corn kernels and stir with a rubber spatula until combined. 

Enjoy the Best Keto Chicken Bacon Ranch Casserole Recipe done in just 30 minutes. This Cheesy Low carb Chicken Casserole filled up with Broccoli and the Perfect Ranch Dressing is one Delicious Keto Casserole you will be making over and over.

Keto Chicken Bacon Ranch Casserole Recipe

Chicken Breasts

Cup (100 grams) Bacon

Broccoli

Cups Ranch Dressing

Cups Grated Cheese

Ingredients needed for chicken casserole

First, preheat your oven to 180 Celsius or 350 Fahrenheit. Prepare all of your ingredients, such as pre-cooked chicken, broccoli, cheese and crumbled bacon cut into small pieces or bacon bits. Ranch dressing is made using our recipe as it contains the least carbohydrates you can have.

Into a casserole of your choice, add the broccoli as the base.

Chicken

Onto the broccoli, spread chicken pieces.

Bacon

Ranch dressing

Add half of the ranch dressing and spread it all over the casserole.

Repeat

Depending on the depth of your casserole, you can repeat the steps again. 

Shredded cheese and bake

On top of the casserole, lay all of your shredded cheese and place it into the oven for 30 minutes.

https://mediavine-res.cloudinary.com/video/upload/ulq4cg8rolkqkblaj0a6.mp4

Baked Chicken is simple to make and is great to have ready for anything. Eat baked chicken on it’s own or add it to another recipe!

Baked Chicken

breasts

Seasoning

Place chicken it into the casserole dish(es). Pack them in, don't worry if they are crowded, but do make sure they are in one single layer.

Sprinkle with your choice of seasoning.

Bake at 375 for approximately one hour. Check for doneness by cutting into the middle of one or two of the thickest pieces and making sure there is no pink.

Allow chicken to rest in the casserole dish(es) for about fifteen minutes, then remove chicken and cut into pieces (keep in mind what you plan to use it for, and cut accordingly!)

Throw cut chicken back into casserole dishes and toss with the chicken drippings (this will help it freeze better and keep from freezer burning).

Pack tightly into freezer tubs, label with the item and the date and toss in the freezer! When you're ready to use, just thaw in the fridge overnight or throw the tub in some warm water a few minutes before you're ready to cook.

Whole Boiled Chicken

Whole Chicken

Onion, chopped (optional)

Celery Stalks, chopped (optional)

Carrots, chopped (optional)

Salt

Boil

Remove chicken from packaging and place in large stock pot or Dutch oven. Cover with filtered water and put on burner on high heat.

Vegetables

If using, chop and add recommended vegetables and/or herbs to the pot. You can complete this recipe without adding any veggies or herbs, but they really amply the flavor of the meat if included.

Simmer

Salt the water and bring to a boil. Once boiling, turn down to low and simmer for 45 minutes to 1 ½ hours. Simmer until the chicken is cooked throughout and reaches an internal temperature of 165° F.

Pull meat

Remove the chicken from the pot and let cool. Pull the meat off the bones and use in any recipe requiring cooked chicken. (See below for suggestions.)

Freeze stock

Do not pour out stock! Pull out cooked vegetables and discard (or compost or give them to your backyard pig). Strain the stock and use immediately or freeze for later use.

Thank you for the detailed recipe with pictures.  I'm looking forward to tasting my home made broth.

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Top 6 cooked chicken recipes from across the web

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Keto Chicken Bacon Ranch Casserole ...

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The most viewed cooked chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine