Chicken recipes

Ground Chicken Napoli
Ingredients:
2 lbs. Red Bird Chicken Tenders
1 slice stale bread
2 eggs
1 lb. Red Bird Ground Chicken
3 T. parsley, chopped
4 T. grated Parmesan cheese
¼ tsp. oregano
1 tsp. salt
½ tsp. freshly ground pepper
6 T. olive
1 clove garlic, finely minced
3 T. flour

Directions:
Soak the bread in water, squeeze dry; break into very small pieces. Beat the eggs lightly. In a large bowl, thoroughly mix the ground chicken, bread, parsley, cheese, oregano, salt, pepper and eggs. If the mixture is too dry, mix in 1/4 cup of red wine, preferably Chianti, Heat the olive oil in a skillet and add the garlic. While the oil is heating, shape the meat mixture into balls about 1 or 2 inches in diameter. Roll balls in the flour. With the oil hot, but not smoking; sauté the meatballs turning occasionally, until thoroughly cooked, about 10 minutes.



Exotic Apricot Chicken
Ingredients:
1 Red Bird whole chicken (3 lb.)*
1 teaspoon thyme
garlic powder, to taste
black pepper, to taste
1 can (16 oz.) apricot halves
2 cups water
1 cup rice
1 teaspoon unsalted butter
1/2 teaspoon salt
1 short cinnamon stick
1/2 cup pine nuts
1 tablespoon minced parsley
1/2 cup sliced almonds, toasted
Apricot Sauce (recipe follows)

Directions:
Preheat oven to 350°F
Remove excess fat from chicken. Rinse, dry and truss chicken. Sprinkle with thyme, garlic powder, and pepper. Place chicken in roasting pan; bake at 350°F 1 1/2 hours, basting with pan juices. After 1 ½ hours place thermometer in thickest part of thigh temperature must read 175 degrees. Drain apricots; reserve syrup. Chop 1/2 cup apricot halves, set aside.
Bring water to boil. Add rice, butter, salt and cinnamon stick. Cover and let simmer 20 to 25 minutes or until rice is tender. Stir in chopped apricots, pine nuts and parsley.
To serve, arrange rice in a ring on platter. Put chicken in the center. Arrange remaining apricot halves in ring at base of chicken. Sprinkle chicken with almonds. Serve sauce on the side.
Apricot Sauce:
Skim fat off pan drippings. Combine 3/4 cup reserved apricot syrup, 2 tablespoons pan drippings, 1 1/2 tablespoon brown sugar, 2 teaspoons each of cornstarch and cider vinegar. Cook, stirring over medium-high heat until mixture boils and thickens.

Buttermilk Pecan Chicken
2 Cut-up Red Bird Farms chickens
1/2 cup margarine
1 cup buttermilk
1 egg slightly beaten
1 cup flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves

Melt margarine in 13x9x2 baking pan. Mix buttermilk with egg in one shallow dish. Mix together flour, ground pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken in buttermilk mixture, then in flour mixture. Arrange chicken skin side down, in pan; turn chicken to coat with margarine and then turn chicken so that skin side is up. Place pecan halves on each piece of chicken and bake in 350 degree oven for about 1 1/4 hours, or until golden brown. Garnish with parsley and cherry tomatoes. Makes 8 servings. Recipe from the National Chicken Council.


Roasted Herb Chicken
ingredients
1 Whole Red Bird Farms Chicken
2 tablespoon extra virgin olive oil
1 tablespoon dried herbs (equal parts thyme, rosemary or oregano)
Kosher salt
Freshly ground black pepper
1 large onion (optional)

Preheat oven to 425 degrees F. Remove inside packet of giblets, if included. Rinse chicken under cold water and pat dry. Rub with olive oil and generously sprinkle with herbs, salt and pepper on all sides and inside. Place on a roasting rack in a roasting pan, breast side up. Stuff with a whole onion for added flavor. Tie legs together with kitchen string, this helps the chicken keep its shape and cook more evenly. Place in preheated oven and roast for 25-30 minutes. Remove chicken and baste with juices in the pan. Return to oven, reduce temperature to 375 degrees F. and roast for another 30 - 40 minutes., basting once or twice, until juices run clear when a knife is pierced into thigh or meat thermometer reaches 170 degrees F. Let rest for 5 minutes before carving.


Toasted Almond Chicken
1 Red Bird Farms whole chicken (Quartered)
6 Tablespoons Butter (Olive oil may be substituted)
1/2 cup honey
2 Tablespoons lime or lemon juice
salt and pepper
1/2 cup toasted almond slivers (To toast; saute almonds in 1 tablespoon butter for a few minutes until golden. Drain on absorbent paper)

Melt butter and mix in honey and lime or lemon juice. Pat chicken dry with paper towels and season with salt and pepper. Place in shallow dish and pour honey mixture over chicken. (For a deeper flavor profile, marinate for several hours in refrigerator.) Line roasting pan with aluminum foil and put chicken in pan skin side up. Reserve honey mixture. Roast chicken in preheated 425 degree F. oven for 15 minutes. Turn, baste chicken with honey mixture, and cook 10 minutes more. Turn chicken again. baste, and lower heat to 375 degrees. Cook for 15 minutes more. Place meat thermometer into thickest part of the thigh, with out touching bone...temperature should reach 175 degrees. Remove chicken and sprinkle pieces with toasted almonds and serve.


Grilled Chicken with Peach Wine and Honey
1 cut up Red Bird Whole chicken
1 cup Worcestershire sauce
1 cup Carlson Vineyards Colorado Peach Wine
1/2 cup honey
If desired, add either ginger or garlic to taste
Dash of salt and pepper
Blend Worcestershire sauce, peach wine, honey and ginger and garlic.
Place cut up chicken in zip lock plastic bag. Pour marinate over chicken, reserve 1/4 cup for basting.

Marinate chicken for several hours or overnight. Salt and Pepper chicken lightly before placing chicken on outside barbecue grill or under oven broiler. Grill over a medium heat, or hot indirect. Baste chicken with reserved marinated before turning. Grill chicken to an internal temperature of 175 degrees. Smaller pieces will grill faster, remove and keep chicken warm while thicker pieces are cooking.


Grilled Chicken with Honey and Curry Baste
1 cut-up Red Bird chicken
1/2 cup honey
1/2 cup Dijon mustard
2 teaspoon salt
2 teaspoon curry powder

Baste: In blender combine honey, mustard, salt, and curry powder. Blend until well mixed.
Prepare a moderate charcoal fire in a grill with a cover.
Place chicken skin side up over fire. Place smaller pieces on the edge of main heat, with larger pieces in the center of the grill. Close lid on grill, with maximum air vents open. Turn chicken after 15 minutes of grilling. Baste frequently after turning. Continue turning chicken every 15 minutes. Total cooking time about 30 - 45 minutes.
Wine recommendation from Paul M. David www.winepairings.biz " The Honey Curry chicken screams for a good Riesling from Germany, a Spattlasse or Auslesse from the Mosel region should really compliment this-the 2001 vintage from that part of the world has been exceptional."


Grilled Chicken with Raspberry Marinade
1 Cut-up Red Bird chicken
1 cup pureed fresh or frozen unsweetened raspberries
1 cup raspberry vinegar
Grated zest from 1 lemon
1 Tbs minced garlic
2 Tbs minced fresh mint
freshly ground black pepper 1/3 cup olive oil

Marinade: In a small bowl combine pureed raspberries, vinegar, lemon zest, garlic, mint and black pepper to taste. Whisk in olive oil until well blended. Place chicken in zip lock bag and pour 3/4 amount of marinade into bag. Reserve left over marinade. Seal bag and marinate chicken 2-4 hours or overnight in refrigerator.
Prepare a moderate charcoal fire in a grill with a cover. Remove the chicken from marinade and place, skin side up over fire. (Discard left over marinade from zip lock bag.) Place smaller pieces on the edge of main heat, with larger pieces in the center of the heat. Close lid on grill, with maximum air vents open. Turn chicken after 15 minutes. Baste frequently with reserved marinade. Continue turning chicken every 15 minutes. About 30 - 45 minutes total cooking time.
Beer-Butt Chicken
Makes 8 servings
2 Whole Red Bird Chickens
1 tablespoon sweet paprika
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon garlic powder
1/2 teaspoon packed brown sugar
2 12-ounce cans beer
1 small onion, diced
2 cloves garlic, diced

Trim chickens of any excess fat. Rinse inside and out; pat dry.
In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar; mix well. Rub about a teaspoon of mixture on the inside of each chicken. Rub remaining mixture over the surface of the chickens.
Open beers and pour off about half of the beer. Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright. Scatter a handful of soaked hickory chips over hot charocal that has ashed over. Place chicken and beer cans on the grill over the fire. Close liid, leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 minutes. (Internal temperature at the thickest part of the thigh should reach 180 degrees F.)

Easy BBQ Chicken
1 cut up Red Bird Chicken
Salt and Pepper to taste
2 Tbs vegetable oil
Rub chicken pieces with salt, pepper and oil.
Baste:
Combine the following ingredients in small bowl and mix well.
3/4 cup cider vinegar
1 tsp finely minced garlic
1/2 tsp. sugar
1 Tbs chili powder
1 tsp dry mustard
1 tsp paprika
12 tsp ground cumin

Grilling instructions: Place chicken skin side down over medium heat barbecue grill. Grill 15 minutes. Turn chicken and baste. Turn and baste every 10 minutes until chicken temperature in the thickest part of meat reaches 175 degrees. Grilling time 35 - 55 minutes.


Italian Barbecued Chicken
Ingredients:
One cut-up Red Bird Chicken
2 packages (dry) Good Seasoning Italian Dressing
1 bottle of your favorite beer
1 cooking thermometer

Empty entire beer into a sealable plastic bag. Add seasoning packages. Stir gently. Place chicken in bag so that chicken is completely submerged (may require some additional beer). Place bag with chicken in a glass bowl and refrigerate for 24 hours. Next day. Bring barbecue grill to medium heat and place chicken skin side down on grill with tongs. Don't use a fork. (Fork punctured chicken drains tasty juices). Cook chicken 15 minutes and turn. Cook additional 20 minutes. Check temperature at thickest part of meat without touching bone. Temperature should reach 175 degrees. (Smaller pieces will grill faster, remove smaller pieces) Continue grilling larger pieces until done.
Chicken Tip: Marinating is a cinch if you use a sealable plastic bag. The meat stays in the marinate and it's easy to turn and rearrange. Clean up is easy. Just toss the bag.


Barbecued Orange Chicken
Ingredients:
2 1/2 pound chicken parts
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange, zest grated, slices reserved

In medium bowl, mix together vegetable oil, orange juice concentrate, white wine vinegar, tomato paste and orange zest. Stir to blend well. Place chicken on prepared grill, skin side down and away from center heat. Cook chicken 15 minutes and turn; cook an additional 10 minutes. Brush chicken with orange juice mixture. Cook 10 minutes more, turning and brushing with sauce. Serve with Tomato-Orange Salad on the side. Makes 4 servings.

Tomato-Orange Salad:
Cut 1 large, ripe tomato into wedges and place in medium bowl. Using sharp paring knife, remove white pith from reserved orange sections. Place orange sections in bowl with tomato; sprinkle with 1 tablespoon vegetable oil, 1 tablespoon white wine vinegar and 2 chopped scallions. Toss and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss again and serve with chicken.