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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma Angie’s Chicken Recipe

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This recipe for Grandma Angie’s Chicken is from The Hardin Family's Good Grub, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken fryer parts (whatever you got; we pull off the skins)
Italian bread crumb seasoning
Salt
Pepper

Baste:
3/4 C parsley, chopped fine or medium coarse
2-3 garlic cloves, chopped (or 1 tablespoon of jarred crushed)
1 1/2 C water
1 1/2 C olive oil
Directions:
Directions:
Mix baste and set aside. Wash the chicken, pat dry. Roll in Italian bread crumbs. Salt and pepper to taste. Barbecue the chicken until brown, not done…you are only slightly cooking the chicken and giving it a barbecue smokiness. Baste frequently with the baste mix. Put all of the chicken in a baking dish. Pour the remaining baste mix over the top (and there should be a fair amount). Cover with foil tightly and bake at 250* or 300* for one hour.
Personal Notes:
Personal Notes:
Our daughter, Angela, was named after Grandma Angie. She was my (Liz) grandmother, a little tiny Yugoslavian lady. Really sweet and a fine cook.

 

 

 

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