Chicken

I baked a whole chicken.  Stuffed it with half a small Gala apple, half an onion, and half a lemon.  Rubbed it with olive oil, salt, pepper, and fresh rosemary.  Baked it in the oven at 425? until the thermometer read 165 degrees.  Best chicken I've ever baked!  I baked it uncovered and there was no "steam" from another pan of water underneath.  The skin really kept the chicken tender.

Super moist piece of flavorful chicken!

I used the carcass to make stock.  Simmered the carcass with carrots, celery, onion, for about 4 hours.  All the chicken from the baked chicken disappeared fast.  I needed more chicken for the soup so I poached two chicken breasts in some chicken stock and then shredded it for my Chicken Noodle Soup.  Delicious with parmesan.

Chicken Fingers

Chicken Fingers

This is also the same recipe to use for Fish Sticks.

1.  Cut your protein to the correct size (pound/cut chicken, cut fish, etc.)

2.  Coat in flour, dip in egg, coat in herbed/spiced breadcrumbs.
(I used ground cereal instead of bread this time around).

3.  Bake in oven until done; serve with your favorite dipping sauce!

Baked Chicken

Baking chicken requires little prep time and but cook time with bones is not too quick.

The chicken here was baked with some herbs and barbecue sauce.