Nancys Chicken Legcrown Roast Wdressing Recipes

NANCYS-CHICKEN LEG,CROWN ROAST W/DRESSING

Steps:

• With or without skin,wash chicken legs, pat dry. Put in a plastic bag with enough milk to cover. Put in refrigerator over night,or at least 6 hours. Squish the bag and turn a couple times. When ready to bake...,drain legs on a wire rack, then put in a bag with the spices, and shake to cover the legs. Heat oven to 400 degree. Put legs in a greased pan. Then bake 20 minutes each side. Take out and set aside. While you make the dressing. *****Now set the oven to 350 degrees!
• Make stuffing: Gently saute in oil,or butter,the onion and celery. Remove from heat and add, salt,pepper,poultry seasoning or sage,1 beaten egg (optinal) and chicken stock or milk. Pour this over the dry bread cubes. Mix well. Pile dressing into a greased baking bowl or pan.
• Arrange the 1/2 baked chicken legs around the sides of the dressing. See picture. Like a crown roast, and bake 3/4 to 1 hour at 350.. If the legs start to brown to much, ..cover the dish with a loose piece of aluminum foil.
• ****NOTE: You can add any, or a combination of the following to your dressing: 1 peeled cored and chopped apple, 3/4 cup of raisins, or 1 small can of sliced cooked mushrooms (drained).

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

NANCY'S CHICKEN SALAD

Steps:

• Cook chicken how you like; I usually boil mine. Remove from water and let it cool. Chicken can be shredded with a fork, cut into cubes, or thrown into a food processor.
• Add all ingredients in a bowl and mix together. If the Worcestershire and lemon is too strong, add extra mayo to taste.
• Let it sit in the fridge for a bit because it tastes better cold.

EASY ROAST CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit your chicken in a roasting tin. Ease the skin away from the breast and push the butter underneath the skin. Tuck a couple of fresh sage leaves in there too, if using.
• Sprinkle the skin with the sea salt and some black pepper. Pour water into the bottom of the roasting tin to fill it about 1-2cm deep.
• Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast for 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
• Pour the juices into a jug to use in gravy. Put the chicken on a board and cover with foil and a clean towel or tea towel. Leave it to rest for 15-20 mins, then carve.