We often buy chicken breasts in bulk and then freeze them individually in snack or sandwich bags, for easier handling later. Drumsticks and thighs can also be frozen of course, though we find they taste better when cooked fresh.
So here are the poultry recipes I like -- this is Part One (chicken pieces). Part Two (chicken casseroles) is linked here.
________________________________________
Annie’s Chicken
This is how our friend Annie bakes her chicken:
Wash and dry chicken pieces then coat with cornflake crumbs and any seasonings you want.
Lay on a foil-covered baking sheet and bake at 450 for 15 minutes. (Use foil because 450 is too hot for parchment paper.)
Then turn the oven down to 350 and spread about a teaspoon of mayonnaise on each piece. (Can also use Miracle Whip or Ranch dressing if you want.)
Bake for 45 minutes to an hour longer, until chicken reaches 165 degrees.
________________________________________
Gravy-Baked Chicken Pieces
Season chicken pieces (skin-on thighs or drumsticks) with paprika, thyme, onion powder, garlic powder, salt and pepper. Rub in the seasoning and arrange skin-side up in a baking pan.
Whisk 4 Tbsp flour into ½ cup beef stock or chicken stock until smooth, then whisk in another cup of stock plus pepper. Pour into pan around chicken. Bake uncovered at 350 for 50 minutes until chicken is golden and reaches 165 degrees.
Remove chicken and whisk gravy to make it smooth. Adjust thickness if necessary.
Add salt and pepper; serve the gravy on the side.
This also works with chicken breasts, though pieces are tastier.
________________________________________
