Posts Tagged ‘whole chicken’

Oven-Fried Chicken with Sage Gravy

Tuesday, January 19th, 2010

This is another Weight Watchers recipe, from the Comfort Classics cookbook. Along with the Macaroni & Cheese on the cover, this was one of the first recipes to catch my eye, in part because of the very tasty-looking picture. I’ve tried corn flake style breading before, and wasn’t that impressed, but this baked, “oven-fried,” fried chicken fake out had a perfectly crispy, crunchy crust. I think it was the buttermilk. Next time, I think I’d up the salt and pepper content, because it could’ve used a little more flavor. Otherwise, though, I liked this recipe a lot.

Crispy Oven-Fried Chicken with Sage Gravy

  • 1/2 cup + 2 tablespoons four
  • 2 egg whites, beaten
  • 1 1/3 cup cornflake crumbs
  • Bone-in, skin-on chicken, about 2 pounds worth (use the pieces you like)
  • 1/2 teaspoon salt (would increase next time)
  • 1/8 teaspoon cayenne
  • 1/4  cup fat-free buttermilk
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 1 teaspoon fresh sage, finely chopped
  • 1/8 teaspoon black pepper, freshly ground

1. Preheat the oven to 375 degrees. Line a rimmed cookie sheet with foil.  Place a wire rack in the pan, spray the rack lightly with nonstick spray.

2. Place 1/2 cup flour in a shallow dish. Put the egg whites in another shallow dish. Place the cornflake crumbs in a third dish.

3. Place the chicken in a large bowl. Sprinkle with salt and cayenne. Add the buttermilk and turn to coat. Dip the chicken, one piece at a time, into the flour, then the egg whites, then the cornflake crumbs. Place the chicken on the rack. Spray the top of the chicken lightly with nonstick spray. Bake until golden brown and cooked through, about 45 minutes.

4. Meanwhile, to make the gravy, melt the butter in a saucepan over medium high heat. Whisk in the remaining 2 tablespoons flour and cook, whisking frequently, for about a minute. Gradually whisk in the chicken broth. Continue whisking and cooking, until the gravy comes to a boil and thickens, about 2 minutes. Stir in the sage and pepper. Serve the gravy with the cooked chicken.

310 calories, 11 grams of fat, and 1 fiber, for about 2 pieces of chicken.

Crockpot Rotisserie Chicken

Friday, September 25th, 2009

I love crockpot cooking. I know it’s not “cool” or fancy. I’ve talked about this before, but it’s really a fantastic thing to be able to walk in to the smell of a completed dinner after working all day. Most of the time, I want to cook–it’s relaxing, and  a natural part of my day. But not every day.

Our slow cooker standbys are Beef Stroganoff, Pepper Steak, and Pot Roast. These items all lend themselves to crock pot cooking, in large part because you can take a less expensive cut of meat and make it tender and delicious, just by giving it all day to cook. Pork chops work well enough. Chicken is the one thing I haven’t been able to make in a slow cooker. In the past, I’ve tried a number of recipes with boneless skinless chicken breasts in the crock pot, but I haven’t been happy with the texture of the chicken. It always got too soft. This recipe was different, though.

Using the whole chicken maintained the right texture, and it really couldn’t have been easier. You could season this any way that you choose–I used a chicken spice rub that my friend Jeff bought me for my birthday, but more traditional lemon & herbs, lemon pepper, or paprika would work just as well. Salt, pepper & garlic would be delicious. This chicken tastes like the rotisserie chickens that you would pick up at the grocery store, but it’s more fresh, healthier,  and only a fraction of the cost.

roasted chicken

Crockpot Rotisserie Chicken

  • 1 whole roasting chicken
  • 2 teaspoons extra virgin olive oil, or extra virgin olive oil spray
  • 3 tablespoons Rub With Love Chicken Spice Rub
  • aluminum foil
  • 4 medium potatoes (optional)

Clean chicken inside and out. Rub with extra virgin olive oil all over, or spray with olive oil spray. Sprinkle with Spice Rub.

For easier cleanup, use a liner, or spray the inside of your crockpot with a bit of non-stick cooking spray.

Next, make 3 or 4 balls of aluminum foil (about the size of baseballs) and place in the bottom of your crockpot. This will keep your chicken out of the drippings while it cooks. Rest the chicken on the balls of foil breast side down. Cook on high for 45 minutes to an hour, then reduce heat to low for 4-6 hours.

Note: Instead of just using balls of foil, I wrapped potatoes in foil and placed them at the bottom of the crockpot. This meant we had roasted potatoes for dinner with the chicken. I also used the pan drippings to make a simple gravy to go with the chicken and potatoes (2 tablspoons of flour with 2 tablespoons of butter cooked to golden brown over medium heat to make a roux, then whisk in about 2 cups of pan drippings from the crockpot and season with salt and pepper. If you don’t have 2 cups of drippings, you can add some chicken stock or even white wine to get the right amound of liquid). Next time, I’d probably do some wrapped potatoes with some baby carrots. I don’t know when it happened, but I love carrots when they’re cooked with a roast or other meat.