I have always been rather squeamish when it comes to raw meat, and chicken especially makes me squirm. Therefore, in the past I chose to only cook boneless, skinless chicken. My mom would always tell me that she wished we (my sister and I) would learn to cook chicken that was still on the bone because it was so much more flavorful. Well, thanks to my new hobby/obsession of finding the lowest prices possible at the grocery store, I ventured out of my comfort zone and bought chicken leg quarters at Publix. At .59 lb, I decided it was worth a shot.
After much discussion with my mother both over the phone and through e-mail, and after googling baked chicken quarters, this is what I did-- I rinsed the chicken off, I placed it in a baking dish, and I poured marinade over it (that I bought for a few cents at Publix, BOGO). I let it sit all day, so that it would really soak up the flavor. I told my mom that I wanted the outside to be crispy, so I put the chicken in the oven for an hour on 350 (I think? mom correct me on this, if I am wrong), and then for the last 30 minutes (?) I turned it up to 425 (?). Really, mom, if you reading, tell me if this is right. It was a hit!! We all loved it. So, I headed back to Publix to buy some more since it was such a great deal.
The second time I cooked the chicken, I used my friend Tutti's method. I browned the chicken on both sides in a bit of olive oil. Then I put one cup of raw rice in the crock pot, I layered the browned chicken on top, and I poured two cups of chicken broth over all of it. I cooked it in the crock pot for four hours on high, and it was oh-so-yummy. The chicken was falling off of the bone, and the rice was very creamy and flavorful. I added some broccoli, and it made for a very easy, nutritious meal.
And to answer your question, Amy, split chicken breasts are still on the bone and the skin is still on. It's cheaper than buying the boneless, skinless, and it really is more flavorful. I baked the chicken breasts, then I took the chicken off the bone, and I used it to make chicken tacos, but it would have been good as is.
A beneficial side effect of the couponing obsession, is that I am learning to cook new things. It is pushing us out of our dinner comfort zone, and the results have been good so far.
7 comments:
this is so good to know...like you were, I'm a little hesitant to cook anything other than boneless skinless...but this sounds so good..I may follow in your footsteps...especially since it's cheaper! I will be writing these two recipes down. Thanks for sharing..it helps a cooking impaired gal like me!
I LOVE chicken on the bone. Call me crazy, but I have always prefered this to boneless. They are much more juicy! I stocked up on those leg quarters at Publix like crazy- I filled up our entire garage freezer. In fact, we had them last night- I used barbecue sauce, ketchup and fajita seasoning in my marinade- delicious but messy! I am totally trying your crock pot recip next. Thanks for the recipe!
Ok, different types of raw meat totally confuse me, but I'm oh so intrigued because I'm into saving $ and bonesless skinless breasts are so pricey. Have you ever cooked a small whole chicken? I'd love for you to do a 'how to' post on that!
Laura Beth,
I have really enjoyed reading your blog!! I have been really interested to read all about your couponing. I have a lot to learn, but now that I am going part time I really want to figure it out. I have some really great recipes for chicken on the bone (one is from Jane's family) and they are super easy!! If you want I can send them to you. I am so glad y'all are doing well. Ada is so precious!!
Sarah
Sounds yummy!!! :)
Hollen
yesterday I did a rather long comment and the whole thing got erased when I tried to publish it.
Didn't have the brain cells to redo it.
So - yes, you're right about the chicken. I think I gave you approximates when I told you over the phone. I looked it up in my original cookbook that I used a zillion years ago. The exact degree is 400 degrees for the high, to brown, and 300 degrees for the long cooking, covered in foil. I actually do the browning in the beginning and then cover it for the long cooking, but then that browning might need a bit of crisping at the end, by removing the foil for about 10 min. It's just doing it enough and figuring out what works the best for the cook. :-)
FYI I posted those recipes on my blog if you ever are looking for something new!!
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