how do you cook chicken?

Hilton Paiva: OK if you don't want the reighndeer fat versiojn then you don't want akutaqIt is a tradional food made from indeginous infgredients. Today sometimes people substitue crisco for the fat, but mush of the nutrition is lost. this article has the traditonal recipe and notes on the new crisco version:http://www.nortonsoundhealth.org/kaniqsirugut/k49/...here is one made with fish and crisco or lard:http://www.ankn.uaf.edu/npe/culturalatlases/virtua......Show more

Cletus Crotts: Meat sauce for winter and for summer the same basic recipe but with sauteed summer squash instead of the ground beef and sausage.

Keven Drumgole: When I was in first grade, we made this ice cream named agutuk (I'm not sure how to spell it). I looked it up on google but it said it's made with reindeer fat! That's not how we made it, of course. All I remember is that we used different types of berries.. Please if you know how to make it, then help me.

Kimberlee Bowdish: let i! t throw out put chicken seaso on it an seasing salt on it an then dip it in flower an put it in the hot grese

Gene Debell: there are actually pots and pans that when you have your meat on them it will defrost faster, 1 hr per lb (I have a set it really works). I cook a whole chicken...Juiciest Roast Chicken 1 tablespoon all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1/4 teaspoon dried thyme leaves 1 whole chicken (3 1/2-4 1/2 pounds) 1 tablespoon olive oil 1.Preheat oven to 450ºF. Lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Combine flour, garlic powder, paprika, salt, black pepper and thyme in Prep Bowl; mix well. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, the! n tuck under back of chicken.2.Brush outside of chicken with o! il using Chef’s Silicone Basting Brush; coat completely with seasoning mixture. Place chicken, breast side up, in baker. Roast, uncovered, 50-60 minutes or until Pocket Thermometer registers 180ºF in thickest part of thigh and juices run clear. Remove from oven; let chicken stand 10 minutes before carving.Cook's Tip: A 4-pound chicken will yield about 3 cups of cooked meat and is the perfect starting point for Portobello-Chicken Panini, Gruyère Chicken en Croûte or Harvest Chicken Salad....Show more

Dwight Siniard: Defrost it in the microwave, then roast it in a 375 oven.

Shaunta Paap: Napalm

Antone Bual: I pull the chicken out the night before so it can thaw out completely or fill the pot with cold water and put the chicken in it. I cut it up and usually bake it.

Arnoldo Budzynski: Meat sauce with chunks of meat.

Branden Roddick: I don't want the recipe with reindeer fat

Malcom Bourek: put in in a pot in the oven with sesoning

Letitia Bigelow: I like spaghetti sauce with meat.

Corrina Faro: I prefer it with meat sauce myself.

Darrin Hixenbaugh: I like both. If I'm using marinara, then I usually have meatballs and sausage with it. If I'm using meat sauce, then I usually don't. And, if I'm being really good, I'll forgoe the meat sauce, meatballs, and sausage and throw in some tofu into the marinara!

Randall Twehous: Leave it in the freezer bag and place it in cold water which will thaw it in about an hour. Bake at 425 for 1 hour, that or you can fry it, boil it or bar-B-que it.

Jess Grizzel: http://www.grouprecipes.com/11409/agutuk-or-real-e...

Joeann Hoyt: set out in the morning, cook at night. enjoy

Dexter Gold: You should thaw frozen chicken either in the frig, on the bottom shelf on a dish or something, so juices do not cross contaminate other foods, or thaw in cool water in the sink. As for cooking chicken, there are many ways. Go to the better homes an! d gardens website, or mychef.comfor recipes.

Ayesha Genova: what ! kind of chicken (whole, cut up, skinless breasts, etc.)?

Son Ahlers: you can thaw it in the microwave.Easiest recipe is to sprinkle it with some garlic and black pepper bake at 350 for about 40 minutes if its in pieces.

Manie Labat: To thaw chicken quickly, you can run cold water over it. This will defrost it in around an hour or two depending on if it is a whole chicken or just pieces. The cooking process depends on what kind of chicken you are trying to make. If you just want to bake it, then rub it with olive oil, herbs, salt, and pepper. If you want to grill it then do the same, but you may want to let it marinate over night after you have thawed it. If you want to fry it, then rub it in flour, then egg wash, then back in the flour. I would season the flour with salt, pepper, crushed red pepper, and some herbs. It all depends on your pallet and what you like when you season. I prefer spicier food, so I tend to use a lot of red pepper, cayenne, and fresh he! rbs. I love rosemary with chicken. Lemon and garlic is another good choice for seasoning chicken....Show more

Dexter Dingus: spaghetti meat sauce

Cletus Crotts: heat?

Noah Deni: its gotta have the meat

Delmy Varano: The microwave will thaw it quickly, but it really affects the taste. I prefer (if I need to thaw it in a hurry) to put it in a plastic bag and submerge it in room temp water. You don't want to use hot water as that will thaw parts faster and you risk problems with spoilage.For cooking a complete chicken or parts with bones, a fast good way is to pan roast it. Take the thawed chicken and cut it in eighths (separate all the parts). Then in a medium hot pan coat the bottom of the pan (lightly) with cooking oil. Put the parts in, but don't crowd it (if you need, do it in two batches). When its brown on the bottom, flip it, and make sure all sides are brown. Then put the chicken in the same pan in a preheated 350 degree oven. Until you! 're experienced, the best way to check the chicken for doneness is to c! ut it open and look inside.I would also saute any other things to add flavor (onion, garlic, herbs) to release their flavors before adding them to the roasting part....Show more

Todd Stogner: meat sauce

Darrel Stele: Possibly similar to Chicken Shacks Broasted Potatoes.

Sharron Salin: cook it in the crock pot

Autumn Vacio: Meat Sauce

Clifford Riggleman: put it in a sink of clod water then fry it up in a pan !

Marcia Cheathan: microwave it on Defrost and then cook it. If you are going to grill it, you can throw it on the grill frozen. It will take a lil longer though.

Kris Bozelle: In a crockpot with cream of mushroom soup over it.

Clinton Quant: Umm what I usually do when I need to thaw a frozen chicken is to put it in a bowl, withh cool ( not hot) water running over it. To cook chickn faster, I will usually put whatever seasonings I feel like and then brown in really quickly in a pan. After its browned, will pour water in ! the pan and let it simmer on low with a cover for 5-8 min.

Jefferson Sarson: thaw it out in the micromave....then when its fully thawed..boil it..then after that..throw it in the oven for 375 with some seasonings...

Will Camus: Never ate at a Chicken Shack, but the one we make at home is: scrub baking potatoes, leaving the skins on, slice them thinly across--arrange in a flat baking pan by fanning the slices a little...sprinkle with parsley flakes, paprika, seasoning salt, onion or garlic powder, and then pour melted margarine or butter [for 2 or 3 big potatoes, 1/4 lb or a cube] and then bake covered for 20 minutes @ 350--test with a fork to check done-ness, then uncovered for about 10-15 minutes to get them a little crispy on the edges. Goooood with both steak and chicken...nice moist texture, full potato flavour and plenty of zip because of the seasonings. Bon appetit!...Show more

Dick Ovdenk: i like a sauce prepared without meat but i and meat sepa! rately

Arlene Maycumber: A pot of cool water, make sure it's out ! of the wrapper though and keep a slow running water into the pot in the sink.

Shon Almquist: leave it in the fridge for 1 hour then put it in the microwave and defrost it..then after that cook it at 400 covered in foil for 50 min...then uncover it and cook it for another 45 mintues..and that should be done by thene.

Nedra Oltz: Gotta have the meat sauce

Tijuana Tatsak: I know of so many ways. It would depend. What kind of chicken? Whole or parts? Bone-in or boneless? what else do you want to have with it? Give more details and I'll let you know what you should do.

Sheron Perrez: you can thaw it in cold water, it should thaw quicker that way. Cooking you can do any number of ways......fry, bake, bar-b-q, roast, they all take pretty much they same amount of time....about an hour

Heidi Creselious: You can thaw it faster by soaking it in cold water while still wrapped. To cook it, put it in the oven, season it and roast it at 350F

Les! ter Haschke: Depends on my mood. If I feel like something very light I chose the meatless sauce. I like a good quality Marsala wine in the meatless variety. Whenever I go to Italy I pick up some packaged herbs just for that purpose. Depending on the region they can have anything from mushrooms to chili peppers in them.Meat sauce on a cold day is very satisfying or on a day when you have not had enough protein and your body just craves it. Cutting down on the fat really is the best way to have the meat sauce and I often include the Sicilian style of adding other than beef into the sauce. Try adding smoked pork chops, chicken or a good quality sausage to your sauce and simmer half the day or more. Of course the secret ingredient in anything is making it with care and love.

Georgina Natal: I defrost in a sink full of cold water and change the water every 30 minutes. It shouldn't take long to defrost chicken this way, but it needs to be cooked immediately after defrosting! . The chicken can be roasted, braised or pan-fried. The internal temper! ature should reach 170 degrees.

Roselee Mczeal: w/it wrapped in tin foil and ur marinade inside (i use bbq sauce) cook for about an hr at 350to thaw it out fast: fill ur sink with hot water and set chicken in for about 10 minutes, may need longer, just keep checking on it. it will soon be completely thawed

Elaina Adolfson: hot water pour on it in sink deep fried as tenders or seasoned a baked or rotisserie

Karl Jantzen: Dead

Randa Hessell: yes, you can boil it, broil it, bake it, or fry it.