Baked Chicken

Portions: 24 Portion size: 1A chicken

U.S.

Metric

Ingredients

8 oz

250 g

Flour

1.

5 tsp

25 mL

Salt

2.

12 tsp

2 mL

White pepper

2 tsp

10 mL

Paprika

3.

12 tsp

2 mL

Dried thyme

15 lb

7 kg

Fryer chicken parts or

4.

quarters (see note)

1 lb

500 g

Melted butter, oil, or a

mixture of butter and oil

Per serving:

Calories, 450; Protein, 38 g; Fat, 30 g (61% cal.); Cholesterol, 150 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 590 mg.

mixture of butter and oil

Procedure

Combine the flour and seasonings in a pan.

Dry the chicken pieces with paper towels if they are wet.

Dredge in the seasoned flour.

Dip the chicken in the fat so that all sides are coated. Let excess drip off.

Arrange the chicken pieces on a sheet pan or in baking pans, skin side up. If using both dark and light meat parts, place them on separate pans.

Bake the chicken at 350°F (175°C) until done, about 1 hour.

Per serving:

Calories, 450; Protein, 38 g; Fat, 30 g (61% cal.); Cholesterol, 150 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 590 mg.

Note: If you are starting with whole chickens, cut them into quarters or eighths, as shown in Figure 12.5. Any chicken parts may be used for this recipe. For example, you might bake just the legs and use the breasts and wings for other preparations.

Variations

Baked Herbed Chicken

Add 1 tbsp (15 mL) dried tarragon, 1 tsp (5 mL) dried marjoram, 2 tbsp (30 mL) fresh chives, and 2 tbsp (30 mL) dried parsley to the flour mixture. Omit paprika.

Baked Rosemary Chicken

Prepare as in basic recipe. After placing chicken parts in baking pans, sprinkle with dried rosemary, about 4 tsp (20 mL) for 24 portions. Fifteen minutes before chicken is done, sprinkle with 3-4 fl oz (90-125 mL) lemon juice.

Baked Chicken Parmesan

Instead of flour for dredging, use 1 cup (100 g) parmesan cheese mixed with 112 cups (150 g) fine dry bread crumbs. Season as in basic recipe.

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