Noreens Chicken Recipes

NORENE'S CHICKEN SOUP

Steps:

• Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave.
• In a soup kettle, combine chicken and salted water.
• Bring to a boil.
• Skim surface.
• Add carrots, celery, onion, dill and pepper to the hot broth.
• Cover and simmer until meat is tender and vegetables are cooked -- about two hours.
• Strain and refrigerate.
• Remove the fat that congeals on top and discard.
• Serve soup with noodles or rice, cooked separately or in the strained broth.
• Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth.
• In a bowl, pour boiling water over chicken.
• Trim off excess fat.
• Place chicken in a five-quart microwave-safe casserole.
• Cut carrots and celery into chunks.
• Add to chicken along with onion, dill and seasonings. cover with water.
• To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole.
• Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling.
• Stir.
• Simmer at medium power for 25 - 30 minutes.
• Let stand covered for 15 - 20 minutes.
• Strain soup.
• Serve as above.

NOREEN'S CHICKEN

Steps:

• Place chicken breast halves in a baking dish, wrap 2 slices of bacon around each breast and bake at 400 degrees for approx 40 minutes or until juices run clear.
• Drain off fat.
• Sauce: In a sauce pan, melt 3 tblsp of butter, bring to boil and add 3 tblsp of flour, stir until blended, this will be the Roux.
• Reduce heat and slowly add 2 cups of milk, 1 tsp salt and 1/2 cup Parmesan cheese.
• Cook until thickened.
• Pour over chicken breasts and broil until brown and bubbly.
• It has had rave reviews at dinner parties!

SPICY OVEN FRIED CHICKEN BY NOREEN

Steps:

• 1. Note: Seasoning mix makes enough for 10-12 pieces of chicken. Preheat oven to 425 degree's. Grease foil lined sheet pan with the canola oil. Set aside.
• 2. In a bowl mix the flour and seasonings. Mix well together.
• 3. Place chicken thighs three at a time in a gallon size Ziploc bag. Pound the thighs open so that they are all the same thickness.
• 4. In a bowl whisk the milk and egg together well. Set aside. Rinse chicken so it is wet. Dredge chicken through the flour mixture.
• 5. Place floured chicken in egg mixture. Coat chicken again with flour mixture. Place on platter.
• 6. Place chicken on hot oiled sheet pan. You must heat the pan in the oven for 10 minutes before placing the chicken on it. You want the chicken to sizzle when it hits the pan.
• 7. After about 15 minutes, move chicken aside and adds a little bit more oil to the pan. Flip chicken to other side to be cooked. Place back in the oven and continue to bake until cooked through and no pink shows. It's ready to serve.