Stewed Chicken
Makes 6-7 servings
3 to 3½ pound whole chicken fryer or
stewing hen
Water to cover
1. Wash chicken under cold running water.
Remove giblets bag. Clean inside cavity
and remove excess skin.
2. Place in deep pot. Add water. Cover and
simmer (do not boil) until tender,
approximately 2½ hours.
3. Cool. Remove meat from bone and chop.
4. Meat can be used in chicken
Recipe provided by Gloria Goodwin,
Oven Fried Chicken
Makes 4 servings
8 pieces of chicken, with bone
1 to 1½ cups baking mix (see page 15)
salt and pepper to taste
non-stick cooking spray
1. Preheat oven to 375ºF.
2. Spray a 9 x 13 inch pan with nonstick
cooking spray.
3. Remove skin from chicken pieces. Season
with salt and pepper.
4. Spray chicken with nonstick cooking
spray, then roll or shake in baking mix
until coated.
5. Bake at 375ºF for 1 hour, uncovered, until chicken is done (when center is 180ºF).
Recipe provided by Earlene Cooper
Teriyaki Chicken
Makes 4 servings
2½ pounds chicken pieces
2 teaspoons ground ginger
½ cup lite soy sauce
½ cup sugar
¼ (20-ounce can) can crushed
pineapple, with juice
1 teaspoon black pepper
1 teaspoon garlic powder (or minced
garlic clove)
1. Preheat oven to 425ºF.
2. Remove all skin and extra fat from chicken
pieces.
3. Put chicken pieces in a 9 x 13 inch baking
pan. Combine all remaining ingredients and
pour over chicken.
4. Bake, uncovered, for 30 minutes, or until chicken reaches internal temperature of 180ºF.
Recipe provided by Gloria Goodwin,
