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Spicy Baked Chicken

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Chef Larry Thum from The Dining Car in Philadelphia, PA prepares Mammas Chicken in the Miele showroom in Princeton New Jersey for Philadelphia Magazines Guide to Holiday Entertaining.
Ingredients
  Seasoning mix To Taste
  Paprika 3 Tablespoon
  Salt 1 Tablespoon
  Black pepper 2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Onion powder 1⁄2 Teaspoon
  Celery salt 1 Teaspoon
  Poultry seasoning 1 1⁄4 Teaspoon
  Cayenne pepper 3⁄4 Teaspoon
  For mamaâ’s butter 1 Tablespoon
  Unsalted butter 1⁄4 Pound
  Olive oil 3 Tablespoon
  Seasoning 1 Tablespoon (Mama's)
For mamaâ’s marinade
  Chicken stock 1 Cup (16 tbs)
  Salad oil 2 Cup (32 tbs)
  Red wine vinegar 1 Ounce
  Bay leaves 2
  Diced onions 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Whole black pepper 2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Minced parsley 1 Tablespoon, dry
  Minced garlic 1 Teaspoon
  Paprika 2 Teaspoon
  Dried thyme 2 Teaspoon
For corn bread stuffing
  Chicken stock 2 Cup (32 tbs)
  Unsalted butter 6 Ounce
  Butter 1 Tablespoon
  Diced celery 3 1⁄2 Cup (56 tbs)
  Diced onions 2 Cup (32 tbs)
  Cubed corn bread 10 Cup (160 tbs)
  White bread cube 7 1⁄2 Cup (120 tbs)
  Grated bread 1⁄2 Cup (8 tbs) (White Variety)
  White pepper 1⁄8 Teaspoon
  Minced fresh parsley 3 Tablespoon
  Dried thyme 1 Teaspoon
For mamaâ’s chicken
  Chickens 3 1⁄2 Pound
Directions

Wash whole chickens under running cold water and carefully dry with paper towels. Split chickens in half, removing the back and save to make the stock. Place chicken half’s in a large bowl or pan. Make Mama’s marinade and marinate for 6 hours or overnight. Make Mama’s Seasoning Mix. Melt butter and add the olive oil to make Mama’s Butter. Remove the chicken from the marinade and place in a shallow roasting pan. Brush on Mama’s Butter and bake in a pre-heated 375 degree oven. Baste every 10 minutes with Mama’s Butter for the next half hour. Next, sprinkle lightly with the remaining Mama’s Seasoning and baste one more time with Mama’s Butter. Put the chicken back in the oven for about 20 minutes or until fully cooked.

Corn Bread Stuffing
Melt butter in a large heavy pot. Stir in the celery, onions, and cook for 5 minutes. Add the stock, herbs, and seasoning. Stir in the cubed bread, corn bread, and grated bread. Place in shallow baking pan, butter the top of the stuffing and bake at 375 degrees for 25 minutes.

Chef Larry’s Notes: Chicken should always be cooked until the juices run clear; 160 degrees for the breast and 170 degrees for the thing and leg sections. Fresh chicken stock is the best, but a good canned chicken stock can be used when fresh is not available. This chicken goes great with homemade gravy; visit thediningcar.com for my gravy recipe.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
25 Minutes
Cook Time: 
80 Minutes
Ready In: 
105 Minutes
Servings: 
6
Baked chicken serves as a great holiday meal for the family. Watch this impressive video that shows an excellent recipe for a wonderful spicy marinated and baked chicken. The chef in this video also shares some great tips and information. That makes the video all the more interesting and must watch!

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