S.L. Watson - The Big Chicken Cookbook: Main Dishes, Casseroles, Soups & More!

Copyright 2017 S. L. Watson All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording without express written permission from the author and/or copyright holder.

This book is for informational or entertainment purposes only. Cover design S. L. Watson 2017. Picture courtesy of Canva. The author has made every effort to ensure the information provided in this book is correct.

Failure to follow directions could result in a failed recipe. The author does not assume and hereby disclaim any liability to any party for any loss, damage, illness or disruption caused by errors and omissions, whether such errors and omissions result from negligence, accident or any other cause. The author has made every effort to provide accurate information in the creation of this book. The author accepts no responsibility and gives no warranty for any damages or loss of any kind that might be incurred by the reader or user due to actions resulting from the use of the information in this book. The user assumes complete responsibility for the use of the information in this book.

Chicken is a mainstay on my dinner table.

Most everyone loves chicken and it is so easy to incorporate into home style recipes. The recipes are easy to follow and use everyday pantry ingredients. The cookbook is great for the beginning cook and also for the experienced cook. The Big Chicken Cookbook includes 285 recipes for include appetizers, main dishes, casseroles, skillet meals, sandwiches, soups, salads, grilling, smoking, roasting or baking chicken.

I love appetizers and these are my favorite chicken appetizer recipes. I fix several appetizers and serve them for lunch or dinner at least a couple times a week.

I love variety and you can nibble on several appetizers and appease a wide range of taste.

Makes 8 appetizer servings Ingredients 2 1/4 cups diced potatoes 2 tsp. salt 1 1/2 cups chopped cooked chicken 1/2 cup shredded Parmesan cheese 1 egg, beaten 1/4 cup sour cream 1/2 tsp. dried thyme 1/2 tsp. garlic powder 1/2 tsp. grated lemon zest 2/3 cup fine dry breadcrumbs Vegetable oil for frying 1/2 cup mayonnaise 1/2 tsp. grated lime zest 1/4 tsp. cayenne pepper 2 tbs. fresh lime juice Directions Add the potatoes and 1 teaspoon salt to a sauce pan over medium heat. fresh lime juice Directions Add the potatoes and 1 teaspoon salt to a sauce pan over medium heat.

Cover the potatoes with cold water. Bring the potatoes to a boil and cook for 12 minutes or until the potatoes are tender. Remove the pan from the heat and drain all the water from the potatoes. Mash the potatoes until they are smooth. Add 1 teaspoon salt, chicken, Parmesan cheese, egg, sour cream, thyme, garlic powder, black pepper and lemon zest to the mashed potatoes. Stir until combined.

Cover the mixture and chill for 1 hour. To make the mayonnaise, add the mayonnaise, lime zest, cayenne pepper and lime juice to a small bowl. Whisk until well combined. Cover the bowl and chill for 1 hour before serving. Shape the fritter mixture into 1 1/2" balls. Place the breadcrumbs in a shallow bowl.

Roll the fritters in the breadcrumbs. You will need to cook the fritters in batches. If you add too many fritters at one time to the hot oil, the temperature of the oil will drop and the fritters will be greasy. Add the vegetable oil to a depth of 4" in a deep fryer or deep sauce pan. Place the pan over medium high heat. The temperature of the oil needs to be 360.

Add the fritters to the hot oil. Fry about 2 minutes or until the fritters are golden brown. Remove the fritters from the oil and drain on paper towels. Serve the lime mayonnaise with the fritters.

Makes 1 dozen Ingredients 2 1/2 cups diced cooked chicken 10.75 oz. can cream of chicken soup 1 cup frozen chopped broccoli, thawed and drained 2 plum tomatoes, seeded and chopped 1/2 cup grated carrot 1 tbs.

Dijon mustard 1 garlic clove, minced 1/4 tsp. black pepper 1 sheet frozen puff pastry, thawed 1/4 cup grated Parmesan cheese Directions In a mixing bowl, add the chicken, cream of chicken soup, broccoli, tomatoes, carrot, Dijon mustard, garlic and black pepper. Stir until well combined. Lightly flour your work surface. Place the puff pastry sheet on your work surface. Roll the pastry into a 12 x 9 rectangle.

Cut the puff pastry lengthwise into four strips. Cut each strip, width wise, into three strips. Preheat the oven to 375. Spray a 12 cup muffin tin with non stick cooking spray. Press each pastry piece into a muffin cup. Spoon the filling into the pastry cup.

Sprinkle the Parmesan cheese over the top of the filling. Bake for 25 minutes or until the pastry is golden brown and the filling hot. Remove the pan from the heat and serve.

Makes 16 wings Ingredients 3/4 cup seedless raspberry jam 1/4 cup cider vinegar 1/4 cup soy sauce 3 garlic cloves, minced 1 tsp. black pepper 16 whole wings Directions In a sauce pan over medium heat, add the raspberry jam, cider vinegar, soy sauce, garlic and black pepper. Stir constantly and bring the glaze to a boil.

Boil for 1 minute and remove the pan from the heat. Cut the tips from the chicken wings. Place the chicken wings in a mixing bowl. Pour the glaze over the wings. Toss until all the wings are coated in the glaze. Line a 15 x 10 x 1 baking pan with aluminum foil.

Place the wings on the pan. Do not discard the remaining glaze. Preheat the oven to 375. Bake for 15 minutes. Brush the remaining used glaze over the chicken. Bake for 20 minutes or until the wings are no longer pink and the juices run clear.

Remove the wings from the oven and serve.

Makes 10 wings Ingredients 2/3 cup dry breadcrumbs 1 tsp. onion powder 1 tsp. dried basil 1/2 tsp. garlic salt 1/2 tsp. water 10 whole wings Directions Cut the tips from the chicken wings. water 10 whole wings Directions Cut the tips from the chicken wings.

In a Ziploc bag, add the breadcrumbs, onion powder, basil, garlic salt and paprika. Close the bag and shake until combined. In a small bowl, whisk together the egg and water. Dip the chicken wings in the egg allowing the excess liquid to drip off back into the bowl. Add the wings to the Ziploc bag. Close the bag and shake until the wings are coated in the breadcrumbs.

Preheat the oven to 425. Spray a 15 x 10 x 1 jelly roll pan with non stick cooking spray. Place the wings on the pan. Bake for 35 minutes or until the wings are no longer pink, done and golden brown. Remove the pan from the oven and serve. sesame oil 4 green onions, sliced 1/2 cup sliced onion 2 garlic cloves 2 tbs. sesame seeds 14 whole chicken wings Directions In a shallow dish, add the soy sauce, water, granulated sugar, sesame oil, green onions, onion slices, garlic cloves and sesame seeds. sesame seeds 14 whole chicken wings Directions In a shallow dish, add the soy sauce, water, granulated sugar, sesame oil, green onions, onion slices, garlic cloves and sesame seeds.

Stir until well combined. Add the chicken wings to the marinade. Toss the wings so they are covered in the marinade. Cover the dish and refrigerate for 4 hours. Remove the wings from the refrigerator. Preheat the oven to 350.

Spray a 15 x 10 x 1 baking pan with non stick cooking spray. Remove the wings from the marinade and place on the baking pan. Discard the marinade. Bake for 30 minutes or until the wings are no longer pink, done and golden brown. Remove the wings from the oven and serve. lemon juice 2 tbs. olive oil 2 tbs. honey 1 tsp. dried oregano 2 garlic cloves, minced 1/4 tsp. salt 36 chicken wing pieces 1/2 cup plain yogurt 1/2 cup chopped peeled cucumber 1/2 cup crumbled feta cheese 2 tbs. minced fresh dill