Wednesday, July 08, 2015 02:33am
North Adams, MA now: 66 °   
Send news, tips, press releases and questions to info@iBerkshires.com
The Berkshires online guide to events, news and Berkshire County community information.
LOG IN | REGISTER NOW   

Home About Archives RSS Feed
Juicy Roasted Chicken
By: On: 01:03PM / Friday December 10, 2010

 

Chicken… There are so many ways to cook chicken. Roasted chicken is something that is great for this time of year because it takes enough time in the oven to really warm up your kitchen. Sometimes I choose the lazy way to make a whole chicken, which is just to throw it in a crock pot, but it really does make a difference to take the time and roast it in the oven. If a chicken is cooked correctly, than the skin will be nice and crisp and the meat with be nice and tender.

I have one goal anytime I cook a chicken, maximum juiciness!  No matter which way I cook it, I ALWAYS use an herbed butter to make it very juicy. You want to place the herbed butter between the skin and the meat to get the best results, but if I have extra, then I always put it on top of the skin also.

If you are roasting the chicken in the oven, you want to make sure the temp is set at 350, and allow a cooking time of 20 minutes per pound.  You also want to remove anything that may be inside the chicken before cooking, and rinse the bird out with a little bit of salt water.


Ingredients:

4 tbsp butter

1/8  tsp dried rosemary

1/8 tsp dried Thyme

½ tsp Garlic powder

Pinch of salt and pepper

¼ tsp parsley

4lb chicken


Preheat oven to 350.  Clean out chicken and rinse with some salt water. In a small bowl combine herbs and butter,  mix until incorporated. Then, gently massage the herb butter between the skin and meat. Place in the oven for 20 minutes per pound of chicken. Make sure to baste the chicken at least once half way through the cooking process. Remove from oven when it’s completely cooked and let rest for about 5 minutes to give it time to redistribute the juices. Then, carve and eat J

 



Tags: chicken      
My Best Friend the Slow Cooker
By: On: 10:10AM / Wednesday October 13, 2010

Holy cow, I haven't posted anything in so long, sorry about my absence. I had a terrible pain in the right side of my face that left me pretty much debilitated for the last two weeks! We still don't really know what it's from, but I have definitely fallen back in love with my slow cooker since I've been pretty much out of commission. (I'm sure my husband appreciates it also).

Since I haven't been feeling very well, I have depended on my slow cooker to help me out, and oh boy has it really come through for me! I have been cooking for my husband by throwing things in this wonderful machine and letting it go until he's hungry! I have a couple of recipes that I've done this week that I felt the need to share. These are the easiest recipes and from the rave reviews from my husband, they are also quite tasty.

The first is a spin off on a bbq pulled pork sandwich. I, of course, had not been grocery shopping, so all we had were some misc. chicken parts, so I created bbq pulled chicken sammies!



B-B-Q Pulled Chicken Sandwiches

Asst. chicken parts: legs, thighs, whatever is on hand

Your favorite barbeque sauce

Vegetable stock

White wine

Salt and Pepper

Add your chicken parts to a 5-7 quart slow cooker. Sprinkle with salt, pepper and enough b-b-q sauce to coat each piece of chicken. Then add vegetable stock until the liquid covers half of the bottom layer of chicken. Toss in a couple slashes of white wine, and put the lid on the slow cooker. Turn the slow cooker on low heat and cook for 8hrs. Once the chicken is done, simply pull the meat off of the bone with a fork and place on bread. My hubby likes it drizzled with a little more b-b-q and topped with melted cheese.

The next recipe is for another chicken dish...in my house there is always an abundance of frozen chicken :) and this recipe is even easier than the last one!

Cream Of Mushroom Chicken

2 frozen boneless chicken breasts

3 cans condensed Cream of Mushroom Soup

Salt and pepper

Egg Noodles

In a small slow cooker, place 2 frozen chicken breasts. Add 2 cans of soup (do not add water), salt and pepper. Place lid on cooker and turn on low heat for 8 hours. After 7  1/2 hours, add in the final can of condensed soup and stir. Then place lid back on for another half and hour. In the meantime cook Egg noodles according to the directions on the bag. Once noodles are done, remove the lid to the slow cooker and turn off the heat. Take 2 forks and pull the meat, then place meat and sauce on top of the egg noodles.

To me, this does no look super appetizing, but from the rave reviews I received, this meal tastes much better than it looks!



Tags: chicken, sandwiches, slow cooker      
Figure-Flattering Fried Chicken
By: On: 10:05AM / Wednesday October 13, 2010

DSCF2111
I am constantly trying to find more healthy versions of the foods that I love so much. I have a serious soft spot for fried chicken, but the amount of fat and calories in it are enough to give me a heart attack just thinking about. I do always use boneless, skinless chicken breasts, but the act of frying them in oil still makes it super unhealthy. I have seen many recipes for coating the chicken in other ingredients besides bread crumbs, but the one that I love the most is a pretzel coated chicken. Coating the chicken breasts in pretzels is unique because there are so many different types of pretzels, and yesterday when I was feeling super healthy, I stumbled across a whole wheat pretzel and decided to give those a try.

This recipe is just as easy to make as regular fried chicken, but it has 83 percent less saturated fat, and 54 percent fewer calories! 


Ingredients

4  4-ounce skinless, boneless chicken breast halves, beaten to an even thickness

2 egg whites

2 tablespoons honey mustard

1 1/2 cups pretzels, crushed

pinch of thyme

pinch of ground rosemary

pinch of garlic powder

nonstick cooking spray

Preheat oven to 425 degrees.

 
   

Place egg whites and mustard in a dish and whisk until combined.

   DSCF2104

 
     
Put pretzels on a plate and toss together the rosemary, thyme and garlic powder.

 
DSCF2107  

Dip chicken into the egg mixture and then press into pretzel mixture until it is fully coated.

  DSCF2108

 

Place chicken onto a foil lined baking sheet that has been sprayed with nonstick cooking sheet. Finally, place baking sheet into the oven for approximately 15 minutes.



Tags: fried chicken, chicken      
Page 1 of 1 1  
News Headlines
Pittsfield Affirmative Action Ordinance To Be Vetted
Perez Wins Games with Bat, Arm for SteepleCats
WPT, Teddy's Pizza Win at Armory
Lanesborough 11U Bulldogs Impressive in Win Over 12-Year-Olds
Community Groups Plan Rally In Response To Pittsfield Shooting
Two Tied for Boys Lead After Day One at PGA Junior Series Event
Tyer, Bianchi Battle Over Public Safety In Wake Of Shooting
Mount Greylock Jazz Festival On For This Weekend
Pittsfield Election: Walto Takes Out Nomination Papers For Mayor
Decker, Beauchamp Lead Pete's to Victory


Categories:
Cooking (21)
Archives:
Tags:
Tomatoes Potatoes Bread Crumbs Bark Chicken Leftovers Red Sauce Italian Squash Cake Veggies Baking Pork Chops Chicken Salad Slow Cooker Peanut Butter Cups Marinara Peanut Butter Pita Spaghetti Fried Chicken Pumpkin Bread Vegetables Pork Stew Candy Sandwiches Canning Kabob Pasta Quiche Chocolate Cupcakes Bread
Popular Entries:
Brown Sugar and Cinnamon Cookies
Simply Amazing Pitas
Padella il Pollo Alla Parmigiana
Quick Stress Relieving Yoga Routine
Chocolate Peanut Butter Bark
With All This Food, A Workout Routine is Necessary!
Juicy Roasted Chicken
Zucchini and Squash Rolls
Mushroom and Spinach Saute
Cheesy Double Baked Potatoes
Recent Entries:
Simply Amazing Pitas
Quick Stress Relieving Yoga Routine
Padella il Pollo Alla Parmigiana
With All This Food, A Workout Routine is Necessary!
Brown Sugar and Cinnamon Cookies
Epic Meal Fails
Weekend Review - Best Salad Dressing EVER!
Focaccia Bread, Made Easy!
Weekend Review: WonTon Wrappers
Roasted Red Potatoes


Pittsfield Community...
Methuselah‬ Bar & Lounge in Pittsfield was the...
More Solid Sound 2015
Check out more of our pictures from the Solid Sound...
Sheep Hill Firefly Hike
Children and parents enjoyed a hike through the Sheep Hill...
Williamstown July 4 Parade
Williamstown celebrates its 250th anniversary with the...
Pittsfield 4th of July Parade...
The annual Pittsfield Fourth of July Parade marched down...
Solid Sound Day Three
Solid Sound concluded Sunday with performances from the...
Solid Sound Day Two
Saturday's performances at Solid Sound included NRBQ,...
Solid Sound Day One
Solid Sound gates opened at 4:30 and concert goers enjoyed...
Colegrove Park School Tour
School and city officials toured the far-from-completion...
Down Street Art 2015 Kickoff
Down Street Art kicked off Thursday night with music, food,...
High School Softball All-Star...
High school softball players from throughout the county...
Bashevkin Farewell Party
Nearly 100 staff, friends, family and partners of the...
Little League Championship...
Hunter Sarkis and Logan Briggs Tuesday evening singled...
Candlelight Vigil for S.C....
More than 300 residents gathered at United Methodist Church...
Central/South Relay for Life...
Hundreds spent Friday night and Saturday morning walking...
'Amazing' Book Launch Party
Hundreds turned out for the release of Ty Allan Jackson's...
Pittsfield Community...
Methuselah‬ Bar & Lounge in Pittsfield was the...
More Solid Sound 2015
Check out more of our pictures from the Solid Sound...
Sheep Hill Firefly Hike
Children and parents enjoyed a hike through the Sheep Hill...
Williamstown July 4 Parade
Williamstown celebrates its 250th anniversary with the...
Pittsfield 4th of July Parade...
The annual Pittsfield Fourth of July Parade marched down...
| Home | A & E | Business | Community News | Dining | Real Estate | Schools | Sports & Outdoors | Berkshires Weather | Weddings |
Advertise | Recommend This Page | Help Contact Us
iBerkshires.com is owned and operated by: Boxcar Media 102 Main Street, North Adams, MA 01247 -- T. 413-663-3384 F.413-664-4251
© 2012 Boxcar Media LLC - All rights reserved

Privacy Policy| User Agreement