Broiler Fryer Cooked Chicken Recipes

Steps:

• 1. In a 5-quart Dutch oven, place chicken and water. Over high heat, bring to a boil. Skim off residue that rises to the surface. Add celery, onions, carrots, parsley, salt and pepper. Return to a boil reduce heat to low, cover and simmer for 45 to 60 minutes or until chicken is tender. Uncover and cool in broth at room temperature, about 1 hour.2. When cool enough to handle, remove chicken from bones and cut meat into 1 1/2- to 2-inch pieces. Cover and refrigerate up to 2 days.3. Strain broth and discard vegetables. Refrigerate broth up to 2 days. Remove excess fat before using.Note: For faster cooling, chicken pieces can be removed from broth but meat might be less moist.Freezer Storage: Cooked meat can be frozen up to 2 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator. Broth can be frozen up to 6 months. Freeze in 1 or 2 cup portions. Thaw in the refrigerator.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Pour dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Mix barbecue sauce and peppers. Remove chicken from marinade; discard marinade.
• Grill chicken 40 min. or until done (165°F), turning occasionally and brushing with barbecue sauce mixture for the last 15 min.