jackiekashian.com

Chicken is from God.
Oh, it's basic. But OH... it's fantastic. It's chicken. Simple yet Awesome.

Neice Noa dressed as Chicken! Halloween '07
I, like Gollum, do not need my "beautiful coneys" (which is technically rabbit, Tolkien fans) all made "crazy" by too much beeswax.
Sure - I'll EAT chicken in it's various forms. But the purest in me, and now you, will enjoy the following:

Basic Baked Chicken.

Ingredients:
one chicken, 4lbs, Pieces
(Sans the Mad Chicken Disease, preferably all free range and veg fed - so the illusion can be maintained that it chose to die and become dinner).
3-5 Cloves of fresh garlic - chopped
1 tab o' Butter
Salt and Pepper
2 good juicy Limes (cut into wedges)
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Preheat oven to 375 degrees F. Cook for 50min to one Hour (check on crispyness).

Line a baking pan with tin foil (this is the Nancy Kashian's non-patented easy clean trickery - yer mom too I'm sure!)

Place your cut up chicken in the pan.
Season with salt, pepper, garlic (hand cut or pressed - NOT powdered, fresh) spread it onto chicken.
A Tiny dab of butter on the larger pieces of chicken. (it crisps the skin:))

Jazz it UP and serve it with lime wedges on the side. (the lime idea is a gift from our Mexican sisters out there) Huzzah!

EAT - and try not to eat it all.
ah, trigger food.
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I DO eat other foods and have joined yet ANOTHER social networking thing - bakespace - see what recipes I've culled from the Food Network.

Heh heh... and now - chicken recipes from the fambly. See, it's more than JUST me and my chicken.
If YOU have a chicken recipe that you'd like on the "I love chicken not cake" page, please email it to me.

PROF. DR. RUSS KASHIAN'S
CHICKEN AND RICE

This recipe will be quick -- not fancy. But, I am a cook, not a chef. (HE said it. all golden child Ponyboy, but not a chef. And note: I didn't TELL him I was going to put it on the website. heh heh - jk).

Take a glass casserole dish, the kind that Nancy used to make tuna casserole (with a glass lid).


2/3c. Uncle Bens white rice
1/3c. of Uncle Bens brown rice
1 can of chicken broth (low fat or fat free)
1.5 pounds of chicken (or so-- you will have leftovers, but there is a issue of liquid and heating evaporation)

Place the rice in first, then the liquid (otherwise you splash chicken juice onto yourself), then place the chicken on top.

Cook at 355 for about 55 minutes (depends on oven).

Here is the key-- consider going to a nice market and getting fresh pre-marinated chicken (like lemon pepper or garlic butter). It adds to the flavor of the rice and reduces the amount of spices necessary to zero .

DARLA KASHIAN'S
ARMENIAN CHICKEN WITH RICE

RICE WITH CURRANTS:
1 tbsp. oil
1 c. uncooked white rice
1 sm. onion, sliced
1 clove garlic
1/2 c. dried currants or raisins
1 (10 1/2 oz.) can chicken broth plus water to equal 2 c.
juice of one lemon
CUMIN CHICKEN:
1 frying chicken (3 lbs.), cut into pieces
1/2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. Garlic powder
1/2 tsp. Onion powder
1/4 tsp. Cayenne pepper

1 to 2 tbsp. oil
Heat oil in a skillet. Brown rice with onion and garlic. Transfer to a 9 x 13 inch baking dish and add chicken broth, water, lemon juice and the currants; stir to mix.

Remove visible fat from chicken and at least half of the loose skin. Shake chicken in a bag with flour, salt, pepper, cumin, garlic and onion powder, and cayenne. Heat oil in a skillet and brown chicken pieces. Place chicken on top of rice. Cover, and bake in a 350 degree oven for 1 hour.

Oh, and my Seester does socially responsible financial investing. She can help you make money and feel good about yourself at the same time:

Updates on the rest of the family's input
in the WOC - World O' Chicken:

Scott Kashian, when asked for a recipe said, "I like to go to Popeye's"
Obviously, He's a health nut.

Phil Kashian repeatedly promises the chicken receipe from
The South Minneapolis Crystal Clutcher Community in MN.

Terry Kashian - I forgot to ask him for his wife's chicken recipe.


 

 

A submission to the World of Chicken
comes from Anna B. of Tampa Bay, Florida, USA

Brought to you by Campbell's Soup & Pepperidge Farm.

6 boneless, skinless chicken breasts
½ C to 1 C white wine or white cooking wine
1 bag of Pepperidge Farm stuffing
6 slices of Swiss cheese
1 can of Cream of Chicken soup
2 T of butter

 

Place chicken breasts in shallow baking pan. Place one slice of cheese on top of each chicken breast. Mix together wine and soup – pour over chicken. Top with the bag of stuffing. Dot butter over stuffing. Bake in pre-heated 375 degree oven for 40 minutes or until chicken juices run clear. Serve with green beans and wild rice.

 

WOC submission 2 (two) from Wisconsin no less!!!

Let me start by saying that I enjoyed your recent special on Comedy Central. Your bit about video games was great. I decided to visit your site and had to laugh when I saw the chicken page. I live in Hartland, WI (15-20 miles west of Milwaukee) and I cook as a hobby. I just made this dish the other night and was pretty happy with the results.

4 Chicken breasts (slightly flattened)
1/4 Cup olive oil (plus 2 tablespoons)
1/4 Cup butter
1 Tablespoon flour
1 Cup chicken broth
1 Clove garlic (minced or run through a press)
1/4 cup fresh grated Parmesan or asiago cheese (plus a few pinches)
1 can artichoke hearts (chopped)
1 Tablespoon fresh parsley (yeah... you can use dried)
Salt and pepper to taste
1/4 cup dry white wine
1 Tablespoon capers (optional)
Noodles or rice

Pan fry the chicken breasts in 2 tablespoons of olive oil till they are browned and cooked through. (about 3 min on a side if they are thawed and flattened to 1/2 inch thick). Place cooked chicken in a oven proof dish and set aside.

In a sauce pan combine the oil and butter and melt on medium high. Once the mixture starts to foam, whisk in the flour and cook for one minute, stirring constantly.

Add the chicken broth stirring until the mixture thickens. Turn the heat down to medium.

Add in the garlic, artichokes and wine and stir for 1-2 minutes.

Add in the cheese and stir till melted.

Take the sauce off of the heat and pour it over the chicken breasts. Top with a few pinches of remaining cheese.

Place chicken under the broiler until cheese melts and sauce starts to brown.

Remove from the oven and garnish with parsley and capers (Black olives are good too!) Serve over noodles or rice.

Michael D. Hartland, WI

Pan fried with cheese. Another Wisconsin Health Nut. YAY!

 

Updates on the rest of the family's input
in the WOC - World O' Chicken:

"DEAR ABBY'S CHICKEN"

6 chicken breasts
1 (8 oz.) bottle Italian salad dressing
1 (12 oz.) jar apricot preserves

Put chicken in deep bowl and cover with Italian dressing. Cover bowl and let marinate over night in refrigerator (or at least 2 hours at room temperature.)

Drain chicken and mix Italian dressing with apricot preserves. Place chicken, skin up, in baking pan and paint with mixture. Bake at 350 degrees about 1 1/2 hours. Brush occasionally with glaze.

Serves 6.

VARIATION:

May use dried onion soup mix and apricot nectar. Then do not marinate. Bake at 325 degrees for 1 1/2 - 2 hours.

Peace on ya!

Diane
The crazy redhead

 

Chicken Note: (end o' june '05) got to make some baked chicken in Australia and they have this crazy thing: Celsius! All I could think was, "why does this oven only go up to 250?" Lucky for me, I will watch a chicken cook. The good news? No chicken was burned in the making of this paragraph. ah, silly.