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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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4 peices of chicken..HELP!
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...  
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]
I do what the voices in my tackle box tell me.
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Natalie Ann
Ultra Nomad
Posts: 2819
Registered: 8-22-2003
Location: Berkeley
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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
Be yourself, everyone else is already taken.
.....Oscar Wilde
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DanO
Super Nomad
Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
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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]
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Iflyfish
Ultra Nomad
Posts: 3747
Registered: 10-17-2006
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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
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tripledigitken
Ultra Nomad
Posts: 4848
Registered: 9-27-2006
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Lemon Chicken
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.
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sanquintinsince73
Super Nomad
Posts: 1494
Registered: 6-8-2010
Location: Los Angeles, CA
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| 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".
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Gypsy Jan
Ultra Nomad
Posts: 4275
Registered: 1-27-2004
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Mood: Depends on which way the wind is blowing
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Easy Coq au Vin
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
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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krafty
Super Nomad
Posts: 1052
Registered: 8-23-2010
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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
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Timo1
Senior Nomad
Posts: 742
Registered: 11-2-2007
Location: Homeless
Member Is Offline
Mood: Lovin every minute of it
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Try rolling it in Lays jallepino potatoe chips all crunched up
sold out and got out !!!
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CaboMagic
Super Nomad
Posts: 1109
Registered: 4-30-2005
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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!
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mulegejim
Nomad
Posts: 470
Registered: 9-4-2006
Location: San Clemente, CA/Mulege, BCS
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| 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...
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] |
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
Member Is Offline
Mood: Sling time!
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"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....
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
Location: Mission Viejo
Member Is Offline
Mood: Suicide Hot line ... please hold
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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...
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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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. 
I do what the voices in my tackle box tell me.
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Lauriboats
Senior Nomad
Posts: 563
Registered: 9-6-2006
Location: Mulege/Bahia Asuncion
Member Is Offline
Mood: Loving life in Baja
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"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]
What we see depends mainly on what we look for.
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Diver
Ultra Nomad
Posts: 4729
Registered: 11-15-2004
Member Is Offline
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| 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....
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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.
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No one ever accused Captain Mike of having an once of class.
.
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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| Quote: | Originally posted by Diver
| 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....
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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.
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No one ever accused Captain Mike of having an once of class.
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Capt. Mike!...Looks like you've been shot down AGAIN!
I do what the voices in my tackle box tell me.
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
Member Is Offline
Mood: undecided
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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!
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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| 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! |
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?
I do what the voices in my tackle box tell me.
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capt. mike
Elite Nomad
Posts: 8085
Registered: 11-26-2002
Location: Bat Cave
Member Is Offline
Mood: Sling time!
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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.
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!
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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