"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Psycho Chicken Recipe

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This recipe for Psycho Chicken, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 1/2 pound) whole chicken
1 T. cider vinegar
1 1/2 t. dried thyme
1/4 t. salt
1/4 t. ground black pepper
3 cloves garlic minced
1/2 c. dry white wine

Directions:
Directions:
1. Preheat oven to 325 degrees.
2. Remove and discard giblets and neck. Rinse chicken; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. With a knife, slash chicken every 2 inches, making 1/2 " deep slits. (The "psycho" part of the recipe.)
3. Combine vinegar, thyme, salt, pepper and garlic. Rub under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place breast side up on broiler pan. Pour wine over chicken.
4. Bake for 1 hour and 45 minutes or until thermometer registers 160 degrees, basting occasionally with drippings. Let stand 10 minutes. Discard skin. Serves 4.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes plus 1 3/4 hr. roasting
Personal Notes:
Personal Notes:
Sounds like a crazy preparation but this chicken is incredibly moist with nice flavor. Leftovers are great in dishes calling for shredded or cubed chicken, such as salads or casseroles. That's why we often make two at the same time.

 

 

 

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