BajaNomad - 4 peices of chicken..HELP!

4 peices of chicken..HELP!

Pompano - 3-24-2011 at 09:09 AM

I have a yen for some baked chicken. I've eaten too much fish this week.

But here's my dilemna. There is no resident cook here right now, except me...and I am only licensed to Grill.

So..I have 4 peices of chicken from mi amigo, Manuel, who swears it's not fighting c-cks who lost the other day.

Legs attached to thighs, skin on. I am thinking of just putting them into a greased baking pan with whatever....covering with foil..and baking them in my oven at 350 degrees. ??

So far, I think this may fly...but for how long, and what spices, if any. Any braise? Beer/wine marinade? I don't like alcohol, but could make an exception for cooking. I throw the skin away after it is cooked, right?

Of course, I could wait for a Baja-loving cook to wander by... :rolleyes:

Or just have lunch during poker at Ana's in a couple hours...

I figured Nomads would be the place to get an answer.

[Edited on 4-30-2011 by Pompano]

Natalie Ann - 3-24-2011 at 09:49 AM

Yum! Chicken for breakfast sounds great, Roger.

I suggest you use a low-sided pan - like a cookie sheet.
Lay out chicken pieces in pan with skin side up.
Season chicken with salt, pepper, whatever else suits your fancy. I like garlic granules and paprika.
Bake at 350 degrees (preheated oven).

After 15-20 minutes, some of the chicken fat will have melted.
Turn chicken pieces upside down and sorta move them around in that melted fat, then turn to skin side up again. Re-season chicken (lightly).

Pieces can be turned a second time for quality browning - and you can enjoy eating the crispy skin.
Should be ready in about 35 minutes or so.
(if leg/thigh joint moves easily, they're done)

Enjoy.

nena

DanO - 3-24-2011 at 10:20 AM

Easy oven-fried chicken --

Ingredients:

4 chicken leg quarters
Italian salad dressing
Corn flake crumbs

Preparation:

Preheat oven to 350 F.
Roll chicken in salad dressing to coat and then in corn flake crumbs to coat evenly. Pat crumbs into any uncovered areas. Pleace chicken in baking pan coated with cooking spray and refrigerate chicken for half hour to allow coating to set. Place in oven and bake for 45-55 minutes or until juices run clear from leg joint. Enjoy.

[Edited on 3-24-2011 by DanO]

Iflyfish - 3-24-2011 at 10:54 AM

I like to rub with garlic olive oil, or olive oil with crushed garlic, salt and pepper and then bake as you have described. Terrigon is a good herb to sprinkle on the chicken

Your method of cooking sounds great, I would just add that if you first cook it at 400 for a bit, uncovered and then cover it for the rest of the cooking you will have a browner bird.

Yum.

The old wives tale about red/white with chicken has been debunked, have what you wouild like with it.

You cold also throw in some veggies to cook with your chicken.

Iflyfish

Lemon Chicken

tripledigitken - 3-24-2011 at 11:12 AM

preheat oven to 400 degrees f.

heat 1/4 cup olive oil in small saucepan and 8 cloves of minced garlic and cook briefly, do not brown. Off the heat add 1/3 cup of wine and the zest of two lemons, juice of one lemon, some oregano and some thyme. Pour into a baking dish just large enough to hold the chicken. Dry the chicken and place skin side up in the dish and brush with olive oil. Cut the lemon into wedges and place around the chicken. Bake for 40 mins, if it isn't brown place under broiler, then cover with foil for 10 minutes to rest. Season with salt and pepper and serve with the pan juices.

sanquintinsince73 - 3-24-2011 at 11:50 AM

Quote:

Originally posted by DanO
Easy oven-fried chicken --

Ingredients:

4 chicken leg quarters
Italian salad dressing
Corn flake crumbs

Preparation:

Preheat oven to 350 F.
Roll chicken in salad dressing to coat and then in corn flake crumbs to coat evenly. Pat crumbs into any uncovered areas. Pleace chicken in baking pan coated with cooking spray and refrigerate chicken for half hour to allow coating to set. Place in oven and bake for 45-55 minutes or until juices run clear from leg joint. Enjoy.

[Edited on 3-24-2011 by DanO]

Great recipe DanO. I've been using Italian Dressing on chicken for years. One lady in Baja was even offering me money for the recipe. I finally gave in and handed her a bottle of Wish-Bone Italian dressing and told her "here's the recipe".

Easy Coq au Vin

Gypsy Jan - 3-24-2011 at 04:11 PM

Easy Coq Au Vin
Rated: (I think it was 4 Stars, and over 5,000 people have saved this recipe.)

Submitted By: Marlise
Photo By: Allrecipes
Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Servings: 8

"This pared down version of a French classic features herbed chicken in a red wine sauce."

Ingredients:
1 tablespoon vegetable oil
1 (4 pound) whole chicken, cut into
pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder 1 1/2 cups red wine
1 1/2 cups chicken stock
1 onion
1 tablespoon cornstarch
1/3 cup water

Directions:
1. Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
2. Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.
3. Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve."

ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 3/24/2011

krafty - 3-24-2011 at 04:17 PM

We do Dano's recipe and use mayo if we have no italian, and roll it in whatever is handy-bread crumbs or panko, usually throwing in some parm. to the mix. Bake 'til crispy

Timo1 - 3-24-2011 at 04:40 PM

Try rolling it in Lays jallepino potatoe chips all crunched up

CaboMagic - 3-24-2011 at 05:26 PM

I must thank you for your posts. Always kind, usually hilarious, always thought provoking for sure ..

About chicken: Some great ideas presented above .. .. Heres another: Place chicken pieces on top of carrots/celery/potatoes/chayote/zucchini (cut to size) to create a natural grill, all seasoned with salt & pepper on a shallow baking sheet or pan as suggested ..at 325 or 350 for 45 mins or so - turning chicken pieces if desired but no biggie if you get distracted and dont do it! .. how long really depends on size of the pieces .. and again ditto Natalie Ann check the drumstick movement for doneness. The veggies are also delicious!

... looking forward to knowing what/how you did and what you selected as a the beverage/s to complement the meal!

Buen provecho!

mulegejim - 3-24-2011 at 06:52 PM

Quote:

Originally posted by Pompano
I have a yen for some baked chicken. I've eaten too much fish this week.

But here's my dilemna. There is no resident cook here, except me...and I am only licensed to Grill.

So..I have 4 peices of chicken from mi amigo, Manuel, who swears it's not fighting c-cks who lost the other day.

Legs attached to thighs, skin on. I am thinking of just putting them into a greased baking pan with whatever....covering with foil..and baking them in my oven at 350 degrees. ??

So far, I think this may fly...but for how long, and what spices, if any. Any braise? Beer/wine marinade? I don't like alcohol, but could make an exception for cooking. I throw the skin away after it is cooked, right?

Of course, I could wait for a Baja-loving cook to wander by... :rolleyes:

Or just have lunch during poker at Ana's in a couple hours...

I figured Nomads would be the place to get an answer.

Just have Zeluma come by and do whatever she wants. Jim

[Edited on 3-24-2011 by Pompano]

capt. mike - 3-25-2011 at 06:25 AM

"Just have Zeluma come by and do whatever she wants."

yeah man....that's what i'd do.
i'd love to have her help cook my c-ck, er- i mean rooster, that is if the chicken i got a Saul's was a male... you know.... :lol:

wessongroup - 3-25-2011 at 07:05 AM

That chicken is most likely already past tense... but thought I would put this one up for "next" time...

Gallina a la Mexicana

(Chicken with Mexican Sauce)

1 Fryer cut up
1-3 whole tomatoes cut up
1 clove of garlic, minced
1- medium onion sliced
4-5 mushrooms, sliced
1 small can garbanzo beans
Salt and pepper to taste

Sauté’ fryer in oil until lightly browned. Add tomatoes and crush into chicken drippings to make a sauce. Add tomatoes and crush into chicken drippings to make sauce. Add all other ingredients season.

All some water if sauce is too thick: simmers until chicken is tender (40 minutes)

Sever with rice ….. and what ever else you may wish.

Enjoy...

Pompano - 3-25-2011 at 07:19 AM

MUCHAS GRACIAS, ALL!

I have copied all those great baked chicken recipes..and will test each and every one sometime over the next few months. They will make many great dinners and the leftovers should make great boat snacks.

I was famished while first posting this, so I baked my chicken before the replys.

The recipe I tried was way too plain and simple to put up alongside all those culinary masterpieces contributed.

I did manage some beer, some salt, some pepper, and a napkin.

Skins were consumed by Cedric the beach bytch.

I'm going to Mulege today to buy more chicken.

Lauriboats - 3-25-2011 at 07:44 AM

"Just have Zeluma come by and do whatever she wants."

yeah man....that's what i'd do.
i'd love to have her help cook my c-ck, er- i mean rooster, that is if the chicken i got a Saul's was a male... you know....

Zulema's baby is due next month, maybe Roger should cook for her, rub her feet, clean her house, do her dishes and whatever else she would like for him to do.

[Edited on 3-25-2011 by Lauriboats]

Diver - 3-25-2011 at 08:35 AM

Quote:

Originally posted by Lauriboats

Quote:

Originally posted by capt. mike
"Just have Zeluma come by and do whatever she wants."

yeah man....that's what i'd do.
i'd love to have her help cook my c-ck, er- i mean rooster, that is if the chicken i got a Saul's was a male... you know.... :lol:

Zulema's baby is due next month, maybe Roger should cook for her, rub her feet, clean her house, do her dishes and whatever else she would like for him to do.

No one ever accused Captain Mike of having an once of class.

.

Pompano - 3-25-2011 at 10:30 AM

Quote:

Originally posted by Diver

Quote:

Originally posted by Lauriboats

Quote:

Zulema's baby is due next month, maybe Roger should cook for her, rub her feet, clean her house, do her dishes and whatever else she would like for him to do.

No one ever accused Captain Mike of having an once of class.

.

Capt. Mike!...Looks like you've been shot down AGAIN! :lol:

Cypress - 3-25-2011 at 01:44 PM

Pompano, Find a "pollo entiro". Saul's has 'em every now and then. Boil it with all your favorite seasonings. It'll be good! Next level? Chicken and dressing! :tumble:

Pompano - 3-25-2011 at 01:57 PM

Quote:

Originally posted by Cypress
Pompano, Find a "pollo entiro". Saul's has 'em every now and then. Boil it with all your favorite seasonings. It'll be good! Next level? Chicken and dressing! :tumble:

Cypress...have ate a few pollo entiros over the years. And planted the chicken legs feet side up along the garden's edge. Kinda gives the place a 'Baja flare.'

On that chicken and DRESSING. Nope..no dressing on my diet. I have a few pounds to go, kiddo. How about some shrimp gumbo?

capt. mike - 3-25-2011 at 02:09 PM

nope....a "once" of class not really needed here.

i DO have an "ounce" of class but it mainly comes out on off topic! hahaha. :lol:

i am friends with Zulema [ i can spel hur nam korrectly to.]

she is a very pretty young woman. I hope her baby does well.

good cartoon Roger, looks closer to the end result of that Lanceair 2 weeks ago than my comanche!

Cypress - 3-25-2011 at 02:13 PM

Yea, Chicken gumbo sounds good! A little okra, a little sausage(not too much), a little onion, cellery, bell pepper, etc. Easy on the roux! Gumbo lite!!!

Better late than never

mcfez - 4-29-2011 at 09:10 AM

Pompano...here's a REAL simple chicken that takes less than 5 minutes to prepare.....and is one of my family's favorite dish that I create. Yes...I do indeed have a knack for cooking too.

Chicken parts or whole
Olive oil
Lawry's Seasoning
Garlic powder
Italian Seasoning

Set your oven at 375F

Rub the chicken with oil (do not get excited while doing this task)

Sprinkle the Lawry's Seasoning and garlic powder lightly to medium amounts. Sprinkle a few P-nches of Italian Seasoning to each piece.

Cook at 375 for 60 minutes.

This works real good with whole turkey too.

Pompano - 4-29-2011 at 10:10 AM

Thanks mucho for the recipe, mcfez...

I'll give it a try on our Road Trip north manana. We'll be eating it with a nice glass of chilled chablis at tomorrow night's campsite.

Bon appetite!

Oso - 4-29-2011 at 03:28 PM

Stuffing under the skin.

This is easier to demonstrate than describe, but I'll try. I only do this when I have plenty of time, feel inspired and want to really impress guests.

I take a whole chicken, lay it on its back on a cutting board, insert a long butcher or chef's knife all the way through the cavity then press down or smack the blade so as to split the back of the chicken. Then I spread it apart on the board and smack it with the palm of my hand so as to flatten it, Then, very carefully, I insert my hand between the skin and the breast, separating the skin from the meat of the breast, thighs and part of the legs, being careful to leave the skin attached around all the edges.

Then I put the stuffing in. I like Spinach and Cheese but you can use any stuffing you like. I try to get an even amount over the breast, thighs etc. Then, using the edges of both hands, I "reshape" the bird to resemble its original shape (only fatter).

Then I rub butter over the skin and maybe sprinkle with Cayenne. You can use whatever topical applications of spices or whatever you like,

Then just bake the same way you would bake any chicken.

Carving is a little tricky. Use a sharp knife. I guarantee guests will be impressed and it tastes great.

krafty - 4-29-2011 at 05:11 PM

Oso that sounds great-we usually put fresh rosemary and lemons under the skin before rotissering-also great

MitchMan - 7-26-2011 at 12:49 PM

Baked chicken -

Cut a whole chicken in equal halves. Marinate in a deep bowl with very cheap white or rose wine with very thinly sliced onion (medium onion) for a half hour.

Next, Salt and pepper and THOROUGHLY dust herbs of your choice (rosemary is great). Drape the marinaded onions on the chicken halves. Bake on a cookie sheet 35 minutes at 375 degrees F cavity side down. Adjust bake time for size of chicken.

Quick, reliably good.

[Edited on 7-26-2011 by MitchMan]

Dano...

vgabndo - 7-26-2011 at 01:06 PM

That recipe sounds familiar. Many moons ago a VERY valuable little book came into my hands called: "The impoverished Student's Book of Cookery, Drinkery, and Housekeeprie."

http://www.goodreads.com/book/show/2896568-the-impoverished-...

Only the breakfasts did not include Campbell's mushroom soup!

Your recipe would have fit right in with the various casserole ideas like. Many Tuna...the conventional, How Many...canned hominy and ground beef, and Too Many Casserole...left over meat of any kind and lots of spices, and noodles, and...mushroom soup. :lol:

The authors shared such valuable student information as the difference between rice, un-cooked and measured, and RICE, the cooked version; potential pit falls for the basic cook.

A couple of guys, one of whom was Victor Paponeck, wrote the indispensable companion piece. Nomadic Furniture. There is a neat, easily stored, slot-together table made from a single sheet of 3/4 ply that is just a natural, and cardboard slot together easy chairs that just get more comfortable until you burn them and start over. :lol:

[Edited on 7-26-2011 by vgabndo]

[Edited on 7-26-2011 by vgabndo]