Chicken Stock

My chicken stock won a Blue Ribbon at the 2012 Tillamook County Fair!  The process to make chicken stock is easy.  It requires one or two stockpots and 2-4 whole chickens and various vegetables.

Chicken Stock
You will need:
at least 1 large stockpot
2 whole chickens
3-4 stalks celery, cut in half - leave the leaves on
3-4 carrots, unpeeled cut in half
1 onion - leave skins on, quartered
2 garlic cloves, unpeeled, cut in half
a handful of whole peppercorns

Put all of this in your large stockpot.  Fill with water until your chicken is covered and the pot is almost full.  Bring to a boil and then turn heat down to low. Simmer for several hours.  Take out chicken - it will probably come in pieces.  Which is just fine.  Take out vegetables and throw away.  Remove meat from chicken bones and put bones back in the stock.  Save your meat to use as you see fit.  I sometimes put mine in smaller baggies and freeze it.  Put the stock in the refrigerator overnight - making sure to put a potholder underneath your pot.  It will be hot.

 The next day - skim off any fat that has congealed during the night.  Remove chicken bones.  Bring stock to a boil.  When I fill my jars - I also strain it at the same time.  Fill jars to 1 inch headspace.  Put on lids and bands.  All stocks have to be pressure canned.  Check your local extension office for altitude/times.  I am at sea level so I did mine at 10 lb pressure/25 minutes/quarts OR 10 lb pressure/20 minutes/pints.

I use my chicken stock in recipes that call for chicken stock.  I also use it to make chicken soup and gravies.

Cheesy Chicken, Bacon and Tater Tot Bake

I made this for dinner. There wasn't any left. I was a lot disappointed as I wanted to plunder some for lunch the next day. :( On the bright side - the family loved it. So that's all that matters! My teammate was Chef Buggsy Mate from the deep woods of northern Wisconsin. She was one of my teammates for the Oct 2010 Aussie/NZ recipe swap. The original recipe calls for making this in a crockpot. I decided to change it to do in the oven. I really love how it turned out. It was perfect!

Cheesy Chicken, Bacon and Tater Tot Bake
1 (32 oz) bag tater tots (I added some extra cuz we like our tots!)
1 (3 0z) jar bacon bits (or use real bacon)
5 boneless skinless chicken breasts, cooked and cubed
2 1/2 cups combined monterey jack AND colby AND cheddar cheese - any combination will work
3/4 cup milk
salt and pepper to taste

Grease a 9x13 pan with vegetable spray. Layer 1/2 tater tots on the bottom of the pan. Sprinkle with 1/4 of the jar of bacon bits. Sprinkle 1/3 of the combined cheeses over the bacon and tots. Add all the chicken as the next layer. Sprinkle chicken with salt and pepper to taste. Top chicken with another 1/3 of cheese. Sprinkle with another 1/4 of the jar of bacon bits. Top with remainder of tater tots. Top with final 1/3 of cheese. Pour milk over the top. Bake uncovered, for 1 hour at 350 degrees.

Sweet and Sour Chicken

I made this recipe while we had extended family in town for Nephi's baptism last month. It was part of the Aussie/NZ recipe swap and my teammate was Peter J from Tasmania, Australia. This is one of his creations. I really like how thick the sauce is. I used my fake pineapple in place of the real deal and you really couldn't tell.

Sweet and Sour Chicken
2 chicken breasts, diced
2 tsp olive or vegetable oil
pepper and salt

Sauce: Part 1
1 medium onion, diced
2 tsp olive or vegetable oil
1/2 cup pineapple pieces
1/4 - 1/2 cup bell peppers, finely diced

Sauce: Part 2
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup white OR cider vinegar ( I used rice vinegar)
1/4 cup pineapple juice
1/4 cup water
2 tsp cornstarch

In a small saucepan saute onion from Sauce: Part 1 in oil over medium-low heat until soft but not brown. Mix in pineapple and bell peppers and set aside. Rinse the saucepan, add Sauce: Part 2 ingredients and mix thoroughly. Bring to a gentle boil stirring constantly until sauce thickens slightly, remove from heat and stir in Sauce: Part 1 ingredients. This can be done in advance and refrigerated to allow flavors to "marry."
Season chicken with salt/pepper to taste. Cook chicken in oil over medium-high heat until cooked through. Meanwhile, gently warm up the sauce. Mix the chicken in thoroughly. Serve over hot cooked rice.

Chicken Chow Mein

I am always on the prowl for a good chinese recipe. I really like chow mein and this one is full of yummy veggies! We also doubled the amount of shrimp because we are shrimp fans! This recipe also called for homemade fried noodles which I opted to leave out. They seemed like more work than what I had time for. We ended up eating this over brown rice and with egg rolls. Super easy to put together and everyone liked it! This is part of the September 2010 Aussie/NZ recipe swap. My teammate is mersaydees from Southern Maine.

Chicken Chow Mein
2 boneless, skinless chicken breasts, cut into 1 inch pieces
8 oz boneless lean pork, cut into 1 inch pieces
3 tsp cornstarch, divided
2 1/2 TBSP apple juice, divided
2 TBSP soy sauce, divided
1/2 cup water
2 tsp instant chicken bouillon
2 TBSP vegetable oil
1 tsp powdered ginger
3 garlic cloves, minced
2 lb shrimp, deveined and shelled
1 medium yellow onion, chopped
1 red or green bell pepper, thinly sliced
2 stalks celery, cut into 1 inch pieces
8 green onions, chopped - with tops
4 oz cabbage, shredded (I bought a small napa cabbage and used 1/2 of that)

In a large bowl combine 1 tsp cornstarch, 1 1/2 tsp apple juice and 1 1/2 tsp soy sauce. Add chicken and pork. Coat well. Cover and refrigerate 1 hour.
Combine remaining 2 tsp cornstarch, 2 TBSP apple juice, 1 1/2 TBSP soy sauce, water and bouillon in small bowl, set aside.
Heat oil in wok or large skillet over high heat. Toss in powdered ginger and garlic. Stir fry 1 minute. Add chicken and pork. Stir fry until cooked through and no longer pink. Add shrimp. Stir fry until shrimp turns pink. Toss veggies into wok. Stir fry until crisp tender. Add sauce mixture. Cook and stir until sauce boils and thickens.
Serve chow mein over fried noodles (either homemade or store-bought) or white or brown rice.

Parmesan Crumbed Chicken

This recipe is part of my choices for the April 2010 recipe swap on recipezaar. My team mate for the recipe is Kiwi Kathy from Whangarei, New Zealand! This is fairly quick to assemble - provided you don't have to wait for the chicken to thaw. I think next time I make this though I will add some salt and pepper to the bread crumb mixture.

Parmesan Crumbed Chicken
6 chicken breasts, trimmed and flattened
2 1/4 cups dry breadcrumbs
1/3 cup parmesan cheese
1 TBSP dry parsley
3/4 cup plain yogurt
3/4 cup vegetable or olive oil

Combine breadcrumbs, parmesan cheese and parsley. Add in some salt and pepper if desired.
Place yogurt in a medium bowl. Dip chicken in yogurt then coat in crumbs. Place on plate. Cover with plastic wrap and refrigerate 15 minutes. Brown chicken in oil over medium heat turning once. Transfer to a baking dish sprayed with vegetable spray. Bake uncovered at 400 degrees for 15 minutes.

Sunday Roast Chicken

Sorry - no pictures on this one! It went too fast!
I found the recipe in a cookbook called Fix-It and Forget-It Recipes for Entertaining. There was just enough chicken picked off the carcass to make a gravy for another meal. It went over really, really well. We had this with mashed potatoes and veggies.

Sunday Roast Chicken
Seasoning Mix:
1 TBSP salt
2 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 tsp dry mustard
1 tsp cumin
2 tsp pepper
1/2 tsp dried thyme
1/2 tsp savory (I have no idea what savory is so I used Beau Monde instead)

Combine seasoning mix in small bowl.

2 TBSP butter or margarine
2 cups chopped onions
1 cup chopped celery
1 roasting chicken (mine was almost 5 lbs)
1/4 cup flour
1-2 cups chicken stock

Saute onions and celery in butter over high heat until onions are golden brown. Add in 3 TBSP seasoning mix. Mix well and let veggies cool.
Stuff bird with cooled vegetables.
Sprinkle outside of chicken with remaining seasoning mix. Rub in well.
Place chicken in large slow cooker. Cover. Cook on low for 6 hours.
Empty juices into saucepan. Whisk in flour and 1 cup chicken stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.

Chicken Taquitos

These go like hot cakes at my house. I always hope there are a couple left over. There never are. I found this recipe years ago in a book called 365 Easy Mexican Recipes. I've modified a couple things.

Chicken Taquitos
1 pint homecanned chicken
3 TBSP vegetable oil
1 medium onion, finely chopped
1/2 tsp dried oregano
4 oz cream cheese
1/2 tsp salt
1/8 tsp pepper
12 -14 corn tortillas

Combine chicken, onion and a bit of vegetable oil in skillet. Cook until onion is limp. Add in cream cheese and oregano. Stir until cream cheese is melted and chicken mixture is thoroughly combined. Set aside.
Heat 3 TBSP oil in another skillet. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side. Add additional oil if needed. Drain tortillas between paper towels.
Fill tortillas by placing about 2 TBSP chicken mixture in 1/3 of tortilla. Roll up tightly. Secure with toothpick and lay seam side down on plate. Repeat with all tortillas. Fry taquitos a few at a time, seam side down. Turn until all sides are lightly browned. Drain on paper towels. If making to use as appetizers - cut each taquito in half after removing toothpicks. If using as a meal - leave taquitos whole.

Chicken with Parmesan Cream Sauce

This chicken was so easy to put together and so moist! The sauce was perfect for mixing with pasta to create an "Alfredo" kind of side dish. I chose this recipe from my teammate LifeIsGood from Michigan. This was part of the March 2010 Aussie/NZ recipe swap on recipezaar.com.

Chicken with Parmesan Cream Sauce
4-6 boneless skinless chicken breasts (I used thigh/leg quarters - bone in since that's what I had)
1/2 cup flour
6 TBSP butter or margarine, divided
16 mushrooms, sliced (I used baby bellas - my favorite)
2 cups heavy cream
salt and pepper
2/3 cup grated parmesan cheese
paprika

Melt 3 TBSP butter. Coat chicken with flour then dip in butter. Arrange in 9x13 baking pan. Melt remaining butter. Saute mushrooms until softened. Spread mushrooms over chicken. Pour in cream. Season with salt and pepper. Top with parmesan cheese. Cover and refrigerate overnight and all the next day until ready to make dinner.
Preheat oven to 400 degrees. Sprinkle paprika over chicken. Bake uncovered 20-30 minutes if doing just boneless chicken breasts.
If you did bone-in like I did - I baked my chicken at 375 for 1 hour 15 minutes. I probably would have been fine doing less time but I like to make sure my chicken is cooked all the way.
When chicken was done....
I removed the chicken to a plate and had angel hair pasta already cooked and ready to add to the cream sauce in the pan. I added in some garlic salt, pepper and additional parmesan cheese to make an "Alfredo" pasta side dish.

Avocado and Chicken Melts

This recipe was chosen as part of my selections for the September Aussie/NZ recipe swap. The cook is Jen T from New Zealand. This was a very tasty lunch today. A real treat!

Her recipe calls to do the chicken differently than what I did. The post beneath is about chicken breasts. I did an extra couple with just breading and used half a chicken breast for this sandwich. So I am changing this portion of the recipe since I liked it so much.

Avocado and Chicken Melts
1 hoagie type roll per person
1/2 breaded chicken breast leftovers from next post, warmed
avocado slices
tomato slices
cheese

Cut roll in half lengthwise. Place under broiler just until toasted. Remove and layer desired avocado slices, chicken breast, tomato slices and cheese. Return to oven/broiler for a few minutes longer - just until the cheese melts.
Serve warm.

Easy Garlic and Basil Stuffed Chicken Breasts

This recipe comes from Jen T in New Zealand. She is on my team for the September Aussie/NZ recipe swap. This was a huge hit with the family. Russell especially enjoyed it. That's all that matters. Right?

This recipe serves 4 - so increase ingredients to suit your family's situation.

Easy Garlic and Basil Stuffed Chicken Breasts

4 chicken breasts

2-3 TBSP butter or margarine at room temp. but not melted

1 tsp dried basil

1 tsp minced garlic

1 egg, lightly beaten

1 cup breadcrumbs (more may be needed)

oil for browning

Preheat oven to 350 degrees.

Mix butter, basil and garlic. Set aside.

Cut a deep cut along each chicken breast to make a pocket. Fill pockets with the butter mixture.

Carefully dip each chicken breast into egg then breadcrumbs. Press the breadcrumbs into the chicken.

Brown the chicken in a little oil over medium high heat until golden brown on each side.

Remove from pan and place in baking dish sprayed with vegetable oil. Bake for about 10-15 minutes or until cooked through.

I also made two extra chicken breasts without the filling - just breaded for other purposes.

Chicken Fingers with Honey Mustard Sauce

These are some serious competition if your kids like the occasional chicken nuggets from either McDonald's or Burger King! This recipe comes from Sage in Ontario, Canada. She found it in a Canadian Living magazine. She is on my team for the September Aussie/NZ recipe swap.

Chicken Fingers with Honey Mustard Sauce

Sauce:
1/3 cup regular or light mayonnaise
2 TBSP Dijon or regular mustard
1 TBSP honey

Combine well in a small bowl. Cover and refrigerate until ready to eat.

4 boneless skinless chicken breasts
2 eggs
1/2 tsp crushed garlic
1 cup finely grated parmesan cheese (I use the stuff in the can )
1 cup panko or fresh breadcrumbs ( I used breadcrumbs)
1 tsp dried oregano
1/2 tsp salt
pepper to taste
1/2 tsp paprika

Cut chicken into strips not larger than 1 1/2 inches wide. I don't worry about the length too much.
Whisk egg and garlic together in a pie plate.
In a ziploc type bag combine cheese, breadcrumbs, oregano, salt, pepper and paprika. Close and shake to combine really well.
Dip chicken strips into eggs and let excess egg drip back into pie plate. Toss several chicken strips at a time in breadcrumb mixture to coat well.
Place on greased baking sheets and spray lightly with vegetable spray.
Bake at 425 degrees for about 15-20 minutes - until golden, crispy and no longer pink.
Serve with dipping sauce or BBQ sauce.

The kids absolutely loved it! I didn't think they would like the sauce either but two of them really did.

Oven Baked, Best Ever Chicken

This recipe comes from Chef TraceyMae in CA. She is on my team for the June 2009 Aussie/NZ recipe swap. This recipe does need to start the night before. I did take the liberty to change measurements on the rub as the original measurements would have been too much in my opinion.

Oven Baked, Best Ever Chicken

10 cups cold water

2 cups brown sugar, packed

2 tsp regular salt OR 1 TBSP coarse salt like sea salt

3 1/2 - 4 lbs chicken pieces

Dry Seasoning Rub

1 TBSP fresh coarse ground black pepper

1 TBSP brown sugar

1 TBSP paprika

3/4 tsp salt

1/4 tsp cayenne pepper

Favorite bbq sauce

Mix water, brown sugar and salt in large stock pot. Add chicken pieces. Add more water if necessary to make sure chicken is covered. Cover and refrigerate overnight.

Preheat oven to 300 degrees. Mix dry seasoning rub ingredients together and set aside.

Drain and pat chicken dry. Line a rimmed cookie sheet (one with sides) with two layers of aluminum foil. Spray with vegetable spray. Place chicken pieces on foil. Brush with a little bbq sauce. (about 1 TBSP per piece) Sprinkle rub over chicken pieces. Turn pieces and repeat with bbq sauce and rub.

Baste chicken pieces every 20 minutes with pan juices (IMPORTANT) for about 1 hour 20 minutes. You won't be disappointed.

Transfer to a serving dish and enjoy!

Cracker Barrel Grilled Chicken Tenders

These are super moist, have lots of flavor and even taste awesome cold! I found the recipe on recipezaar.com. The poster is Parkers Mom. I have never had Cracker Barrel chicken tenders but I will be making these many times over the course of my life!

Cracker Barrel Grilled Chicken Tenders
1 lb chicken tenders OR cut chicken breasts into strips (This is what I did)
1/2 cup Italian dressing
1 tsp fresh lime juice
1 1/2 tsp honey

Mix dressing, lime juice and honey. Pour over chicken tenders. Marinate for 1 hour or longer. Cook tenders in a non stick pan or grill until golden in color - but not dried out.

This amount says it serves 2. So....I quadrupled the amounts for a family of 6. We had this with onion rings, green salad and rolls. A very fast meal to pull together.

Creamy Crock Pot Chicken

Creamy Crockpot Chicken
I am part of the March 2009 Aussie/NZ recipe swap. This means I make at least one recipe from each of my team mates. Chef Buggsy Mate from the East Coast, USA has this recipe and I picked it to make. Her original recipe calls for only 4-6 chicken breasts but I used a whole bag of frozen chicken breasts as I wanted leftovers on purpose.

4-6 boneless skinless chicken breasts (I used a whole bag)
3 (10 3/4 oz ) cans cream of mushroom soup
1 (1 oz) envelope dry onion soup mix
8 oz cream cheese, softened
1 small onion, sliced thin
1 cup sliced mushrooms, canned or fresh
4 garlic cloves, minced
2 cups chicken stock
2 TBSP parsley flakes for garnish

Grease the inside of a large slow cooker. Place chicken in first. Combine the remaining ingredients except parsley in a medium pot and heat on medium high. Stir occasionally until cream cheese is incorporated. Pour sauce over chicken in crockpot and heat on low approximately 4 hours. I put my chicken in frozen and let it cook on low from 9 a.m. to 5 p.m. Sprinkle with parsley flakes. I obviously forgot to do this. Oh well. It tasted wonderful anyway. Serve over pasta, egg noodles or rice. We had this over rice.

Bacon-Wrapped Chicken

Bacon-Wrapped Chicken
I love bacon. I was wanting something with bacon and chicken together and found this at taste of home. The boys weren't too keen on it - BUT Russell and I loved it! So - it's definitely a keeper at my house. The ingredients are very minimal too!

6 boneless skinless chicken breast halves
1 8 oz carton spreadable chive and onion cream cheese
6 bacon strips

Flatten chicken to 1/2 inch thick. Spread 3 TBSP cream cheese over each. Roll up chicken breasts. Wrap each roll-up with a bacon strip. Place, seam side down in a greased 9x13 pan. Bake, uncovered at 400 degrees for 35-40 minutes or until juices run clear. Broil 6 inches from heat for 5 minutes or until bacon is as crispy as you like it.

Cashew & Pork Stir Fry

Cashew and Pork Stir-Fry
I had some pork in the freezer that needed to be used. I was searching on recipezaar for something to fit the bill. I came across this wonderful gem and will be making it often. I did add some changes like the chicken breast, celery, carrots and mushrooms. This recipe comes from Galley Wench in Mexico currently - on a sailboat in the Sea of Cortez.

2 lb pork tenderloin (I used 3/4 lb pork chops and 3/4 lb chicken breast)
8 TBSP soy sauce
3 TBSP cornstarch
1 cup cashew nuts (unsalted is preferred)
4 TBSP vegetable oil
1/4 - 1/2 tsp red pepper flakes (use sparingly)
5 green onions, sliced
4 garlic cloves, peeled and chopped
1 tsp ground ginger
1 bell pepper, deseeded and sliced
2 stalks celery, sliced
2 medium carrots, sliced
8 medium mushrooms, sliced
1 15 oz can chicken broth (I used 1 pint chicken stock)
1 TBSP dry parsley
hot cooked rice

Slice pork and chicken into 3/4 inch slices. Place in a ziploc bag. Add soy sauce and cornstarch. Knead the bag so the meat gets well coated with the soy sauce and cornstarch. Refrigerate for at least 30 minutes.
Heat skillet or wok until hot. Add cashews and dry-fry until toasted - it won't take long at all. Transfer to a bowl and save.
Add 2 TBSP oil to wok. Add meat with marinade sauce. Stir fry until meat is cooked. Add remaining ingredients except chicken stock,parsley and rice. Stir fry until veggies are done to your satisfaction. Add chicken stock. Bring to a boil and simmer until sauce thickens. Stir in toasted cashews and parsley. Serve over rice.

* Freshly cooked oriental noodles are called for in this recipe - but I didn't have any on hand.

Chicken Wild Rice Soup

I was at WinCo yesterday stocking up on essentials in their bulk section. I love the bulk section! I came across a wild rice mixture so bought just enough to try. I knew I had saved this recipe and today was the time to make it! This recipe comes from recipezaar and the chef is Juenessa. This is a thick hearty soup and one we will be making often!
Chicken Wild Rice Soup
2 quarts chicken broth
1/2 lb fresh mushrooms, chopped (this was the only item left out)
1 cup chopped celery
1 cup sliced carrots
1/2 cup chopped onion
1 tsp chicken bouillon granules (I ended up with 4 tsp. Personal preference)
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter or margarine
1/4 cup flour
1 (10 3/4 oz) can cream of mushroom soup, undiluted
3 cups cooked wild rice
2 cups cubed cooked chicken

In a dutch oven melt butter. Stir in flour until smooth. Gradually whisk in chicken broth. Add vegetables, bouillon and spices. Reduce heat and simmer until veggies are done. Add cream soup, rice and chicken. Heat through and serve with your favorite bread. We enjoyed this with homemade biscuits. It will be awesome in school lunches on Monday!

Cashew Chicken

Nephi saw this recipe in one of my books and asked for it for dinner. It's okay if he didn't actually want to EAT it! Russell and I absolutely loved it as it is chalk full of mushrooms. We love mushrooms.
We had this with the Shredded Beef and Pepper Stir-fry so everyone could have a choice. I chose both because a) hungry, b) wanted both or c) both of the above.

Cashew Chicken
Marinade:
1 egg white
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 tsp freshly ground black pepper
2 TBSP vegetable oil
1 1/4 lbs boneless, skinless chicken breasts

Sauce:
1 cup chicken broth
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP soy sauce

Vegetables:
1/2 cup cashews
8 oz white mushrooms
4 green onions
2 TBSP vegetable oil
1/2 tsp powdered ginger OR 1 TBSP peeled, minced fresh gingerroot

Marinade:
In a medium bowl, combine all ingredients except chicken. Mix well. Add chicken. Mix to thoroughly coat chicken and refrigerate at least 30 minutes.

Sauce:
Mix all ingredients in smallish bowl and set aside.

Clean mushrooms, trim stems. Cut into quarters. Trim green onions and thinly slice.

In a heavy skillet or wok, heat 1 TBSP oil over med-high heat. Drain chicken; discard marinade. (If you are like me and forgot to - it will make the finished dish very runny. I somehow overlooked this little detail until I was typing this up.) Oops. Cook chicken, stirring occasionally, until it turns white. Add mushrooms and green onions to the chicken. Cook just until mushrooms reach desired doneness. Add sauce. Bring to a boil and cook until thickened. Add cashews.
Serve over rice.

Chicken Quesadillas

Oh my lucky southwestern stars! These quesadillas were such a hit at dinner tonight! I served coleslaw with it and what a perfect side!
Chicken Quesadillas
2 flour tortillas per person
favorite salsa
shredded chicken
sliced or chopped olives
shredded cheddar cheese

Preheat oven to 400 degrees. For each tortilla - place one on a non-stick cookie sheet OR a sprayed cookie sheet with vegetable oil. Top with salsa (kind of like you would with sauce and pizza), add shredded chicken, olives and cheese. You can sprinkle with parsley if you like or add chopped cilantro. Top with second tortilla. Bake in oven for 10 minutes. Let cool for at least 5 minutes before cutting. Your fingers will thank you.

Coleslaw
Our neighbor gave us this ginormous cabbage - probably 5-8 lbs. It's huge! I used only a very small portion to make coleslaw tonight.
Shredded cabbage
Sauce:
About 1 cup mayonniase
Dash of white vinegar
1 TBSP sugar - or to taste
1 tsp celery seed
Combine sauce ingredients in bowl. This sauce totally goes by taste of the cook mixing it up. I add the ingredients and taste. If it needs more of something I add it. If I like the way it is - I mix it in with the cabbage and refrigerate until time to eat. It's not complicated and very refreshing on a summer day.

Italian Chicken

I really don't know how "Italian" this chicken is except for the fact it uses Italian dressing. So - I will call it "Italian Chicken." This makes super moist fall apart chicken. That's why we like it.

Italian Chicken
lots of chicken legs or chicken pieces or chicken breasts
oil for browning
1 bottle Italian Salad Dressing

Brown the chicken pieces in oil. Then place in 9x13 baking dish sprayed with vegetable spray. Pour salad dressing over chicken. Cover with foil. Bake at 325 degrees for 2 hours.