Chicken in a Pot
3-4 lb whole frying chicken
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp basil
1/4 tsp pepper
Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in Dutch oven
and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender.
Easy Chicken Dinner
2 Chickens
Flour
Seasonings
Potatoes
Carrots
Broccoli
Cut vegetables and potatoes into small pieces for eating. Cut chicken into 8 parts. Skin chicken. Mix
flour and seasonings in plastic bag. Place 2 chicken parts at a time in bag and shake. Remove chicken
from bag when coated and repeat until all chicken is coated. Place potatoes in bag and shake. Remove
potatoes from bag.
Put about 1/2 inch of oil in Dutch oven and place on coals. When oil is hot, add chicken and completely
brown on all sides. Remove chicken from pot and drain excess oil from pot. Put chicken back in pot.
Add approximately 1/4 inch of warm water. Place potatoes and vegetables over chicken. Cover pot and
place back on coals.
Put 10 coals on top of oven. Cook for 1 hour or until chicken is tender. Check periodically to ensure there
is always a small amount of moisture in Bthruec e DuRtcohs en,o veSnc. outmaster Troop 1948,
Rockville, MD
Arroz con Pollo
3-4 lb chicken, cut up
2 bouillon cubes
1 c chopped onion
1 c diced ham
1 c green pepper, chopped
1 can (14 oz) tomatoes
1 jar (2 oz) pimento, diced
1 pkg (10 oz) frozen peas, thawed
3/4 tsp chili powder
1 tsp salt
1 jar (3-1/2 oz) stuffed green olives, drained
1/2 tsp white pepper
1 tsp paprika
2 cloves garlic, minced
1 c raw rice (long grain)
Mix salt, pepper, and paprika together. Season chicken with this mixture. Put all ingredients except rice
and peas in Dutch oven. Cover and cook at 300 for about 2 to 3 hours. Add rice and peas and cook at
375 for 1 hour. Water may be needed near end of cooking.
Festive Chicken Bake
1/4 c flour
2/3 c light molasses
1 tsp salt
1/4 tsp pepper
2-1/2-3 lb fryer chicken
1 tbs prepared mustard
2 tbs oil
1 tbs cider vinegar
1 can (8 oz) Sliced pineapple
1 can (16 oz) sweet potatoes, drained
Combine flour, salt and pepper. Coat chicken pieces in flour mixture. Brown in hot oil. Drain pineapple,
reserving juice. Combine juice, molasses, mustard, and vinegar, mix well. Place chicken in Dutch oven,
arrange potatoes around chicken. Brush with half of the sauce. Cover and bake at 350 for 30 minutes.
Top with pineapple, brush with remaining sauce, cook 30 min more.
Baked Chicken with Cheese
8 chicken breasts, de-boned
6 tbs peanut oil
2 tbs lemon juice
2 tbs thyme
Salt, pepper
8 slices of boiled ham
8 slices of cheese
8 slices of tomato
Cut foil into 12" squares, place chicken in center. Combine oil, lemon juice, thyme and mix well. Spoon
over breasts. Seal foil well and place in 350 Dutch oven. Bake 30 min. Open foil and place one slice
ham, cheese and tomato over each breast. Bake open for 3 to 5 min. Remove from foil and place on
serving platter.
Easy Chicken Casserole
1 Whole chicken cooked, boned, chopped
2 cans Cream of Chicken Soup
1 c Mayonnaise
1 box "Stove Top" stuffing, chicken flavor
Combine soup and mayonnaise in a large bowl. Add seasoning pkg from stuffing mix and 3/4c stuffing
crumbs. Add chicken and mix well. Place in Dutch oven and top with remaining crumbs. Bake at 350 for
30 min or until bubbly and crumbs are brown. Variation: Substitute 1 can Golden Mushroom soup for
Cream of Chicken soup. Add shredded cheddar cheese in soup mixture or sprinkle on
top.
Chicken Cacciatore
3 lb frying chicken, cut up
1/4 tsp black pepper
3 tbs oil
1/4 tsp cayenne pepper
2 medium onions, thinly sliced
1 tsp oregano
2 cloves garlic, minced
1/2 tsp basil
1 can (1 lb) tomatoes
1/2 tsp celery salt
1 can (8 oz) tomato sauce
1 bay leaf
1/3 c minced green pepper
1/4 c Chianti wine
1 tsp salt
Brown chicken pieces in hot oil in lid of oven. Layer onions in oven. Put browned chicken pieces on top of
onions and add remaining ingredients. Cover and cook 1 to 2 hours. Discard bay leaf and serve chicken
and sauce over buttered spaghetti.
Chicken and Dumplings
1 envelope chicken noodle soup mix (NOT single serving size)
1 6-1/2 oz can boned chicken
Buttermilk biscuit mix
Mix soup mix with about half the normal water, add boned chicken and bring to a boil. Mix biscuit mix and
drop by spoonfuls on the chicken mix. Cover tightly and SIMMER (not too hot) until dumplings are done
(usually takes 12-20 minutes). Serves two or three. I have made a double recipe and served six by
adding a small can of mixed vegetables.
Jim Sleezer, Roundtable Commissioner, Pawnee Bill District, Will Rogers Council, Stillwater, OK
Chicken Pot Pie
3 to 3-1/2 lb Chicken
Chopped parsley
2-1/2 tsp salt
4 hard-boiled eggs, cut into wedges
1 stalk of celery, chopped
1 medium onion, chopped
1/2 tsp saffron
4 medium potatoes, peeled, cut
4 stalks celery, thinly sliced
1/4 tsp pepper
Dough:
2 c sifted flour
2 eggs
1/2 tsp salt
4-6 tbs water
Place chicken in Dutch oven, add salt, pepper, celery, onion and saffron. Add water to almost cover
chicken. Bring to a boil, reduce heat, cover and simmer about 1 hour or until the chicken is tender. Do
not overcook. Remove the chicken from the broth to make dough, place the flour into a mixing bowl.
Make a well in the center of the flour and add the eggs and salt. Gradually work eggs into the flour,
adding only enough water to make a soft but not sticky dough. Knead five minutes. Cover the dough with
clean cloth and let rest 30 minutes. Divide the dough in half and roll out each as thinly as possible into a
15" square and cut each square into 2" squares with a sharp knife. Add potatoes and celery to the broth,
simmer 25 min. until vegetables are tender. Taste the broth and add more salt or pepper if needed. Add
the chicken pieces and bring to boil. Slide the squares of dough into the broth, a few at a time, pushing
them down gently. Cover and simmer 20 min. Ladle the pot pie into large soup bowls and garnish with
chopped parsley and the wedges of hard cooked eggs.
Chicken Gumbo
2 lb chicken breasts, 1" cubes
2 lb fresh okra, sliced 1/4" slices
2 medium onions, chopped
2 medium bell peppers, chopped
1/2 c celery, chopped
4 tbs cooking oil
3 tbs flour
3 medium tomatoes, cut up
2 cloves garlic, minced
Salt & pepper to taste
Prepare a rue with cooking oil and flour. Cook until brown, stirring often. Add onion, bell pepper, and
garlic. Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, okra and
celery. Cover and cook about 30 min, until vegetables are done. Add chicken and simmer an additional 6
min.
Duck with Sauerkraut
2 qt Sauerkraut
2 medium onion, quartered
3 tbs brown sugar
Salt
Pepper
1 c water
1 whole game duck
Bake duck in 375 oven for 25 to 30 min. Pour sauerkraut, water, onions, brown sugar, salt and pepper
over duck and stir well. Simmer for 1-1/2 hours. Good served with mashed potatoes.
Apricot Glazed Cornish Hens
6 Cornish Game Hens
Wild rice and sausage dressing mix (1 to 1-1/2 lb)
1 jar (12 oz) Apricot preserves
Salt
1/2 c water
Rinse hens, remove giblets and pat dry. Sprinkle cavity with salt. Lightly stuff each hen with about 1 c of
dressing. Tie legs together with string. Place into Dutch oven. In small saucepan, combine preserves
and water and bring to a boil, stirring occasionally, set aside. Place hens on a rack in Dutch oven. Do not
place on bottom, they will burn. Bake hens at 350 for 1-1/2 to 2 hours or until tender. During last 1/2 hour
of baking, baste hens frequently with preserves mixture. Remove strings before serving. If desired, split
in half for smaller servings. Serve with remaining preserves.
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