Ingredients: |
Ingredients: 2/3 cup dry French bread crumbs
2/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley, flat leaf or curly
1/2 tsp. salt
1/4 tsp. pepper
3 cloves of fresh garlic, minced.
1/2 cup (1 stick) butter
1 (3 lb) broiler-fryer chicken, cut up 8 to 10 pieces
|
Directions: |
Directions:Mix first 5 ingredients in a 1 quart mixing bowl, set aside. In a 1 quart saucepan over very low heat melt the butter with garlic until the fat has melted. Remove from heat and set aside to cool, but not solidify. Toss the chicken in the garlic butter and then coat in the bread crumb mixture. Bake skin side up on a baking sheet pan. Mix any remaining garlic butter and bread crumbs and sprinkle over chicken. Bake 1 hour in a preheated 350ºF oven or until done and crispy to your liking.
Serves 4-6. |
Personal
Notes: |
Personal
Notes: Recipe courtesy of "Garlic Lovers' Cookbook" of Gilroy, CA, from the winners, contestants and garlic farming families. My sister Eve gave it to me when I graduated High School in 1987. The book was published in 1980. Rita makes this recipe a lot. We found the garlic butter mixture and bread crumb mixture needs to be doubled for the chicken listed. You can change the cuts of chicken. The skin can be removed and it still comes out tender. This works well with pork chops, adjust the cooking time, 1 hour is too long. The original contributor, recipe contestant is "Hugo" David Hugunin, San Jose, CA. Here is the excerpt for the recipe, "Uncle Hugo likes his crunchy, garlicky chicken served with corn on the cob, a tossed green salad and sourdough French bread with garlic butter. You will too."
|
This recipe for Uncle Hugo's Chicken is from