If you are dealing with breast meat or de-boned bird: Butterfly cut it , fill with grated cheese and herbs then roll it all up . Cover with bacon or Italian ham and oven cook it .

I take chicken breast, cut it up into pieces. Heat oil with garlic, ginger, spring onions, chilis in a deep pot. Brown the chicken well, then throw in a can of tomatoes, red lentils, some water, sliced black olives, green beans (I use frozen), a potato or two, maybe some red capsicum for color, some water chestnuts for texture and crunch, maybe a can of borlotti or some sort of beans to stretch it, salt, pepper, a hit of soy and siricha, simmer for 15 minutes or so and serve in a big bowl with crusty bread.

Make some chicken pot pie

The other night I took a chicken tender, coated it in mayonnaise, added salt and pepper and a little cayenne, covered it in breadcrumbs and then I deep fried it.

I thought it was all right, but nobody else would touch it.

Mix 1 C. Catalina dressing
1 C. water
½ C apricot jelly
1 pkg. Lipton Onion Soup Mix

Pour over a cut up chicken in the crock pot & let cook on low all day. Mmmm. It’ll just fall off the bones.

My family likes it marinated in Soy Vay teriyaki sauce and grilled.
I happen to particularly like chicken breasts sprinkled with lime juice and tarragon and baked in the oven.
We all enjoy having it cut up and stir-fried with some snow peas and onions and stuff.
We make chicken Caesars with leftover chicken or chop it up and mix it with some flavored rice.

My husband, who does most of the cooking at our house, once bought a book entitled 365 Ways to Cook Chicken. When only a few of the ways had been tried, the book vanished. A years or so later we found it stashed behind the old vinyl record albums on the lowest shelf of the record cabinet. All evidence pointed to our younger son, whose indirect way of dealing with threats is legendary.

Take 1 Duck and….....

Heat an oven to 350 F

Take a whole chicken, wash it inside and out and pat dry

Generously salt the both the inside and outside of the chicken with Kosher salt.

Grind fresh black Tellicherry pepper to taste.

Stuff the cavity with two small whole lemons, which have been rolled on the table with the heel of your hand to soften a bit, and then pierced many times with a skewer or a fork.

Truss the chicken and place it on its back on a rack, and roast for 15 minutes.
Turn chicken onto its side and roast for 10 minutes, repeat for other side.
Now place chicken breast side up, turn heat to 450 F and roast for 20 minutes.

It will be the most tender, juicy, flavorful chicken you have ever had.

(Thanks to Marcella Hazan)

When I feel like being fat and sassy I make Aussie Chicken.

Aussie Chicken
I believe it is based on a dish you can get at an Australian themed restaurant, though I’ve never had it.
– Chicken breasts, one per person
– Bacon, two or three strips per chicken breast
– Sliced mushrooms
– Cheese
– Sauce: Mustard (one unit), Honey (one unit), Mayo (half a unit) (try ½ cup, ½ cup, ¼ cup, though I tend to make mine a bit saucier than that)
– Spices: seasoning salt, salt and pepper, onion flakes if you have them.

1. Pound the breasts down a bit and rub in the seasoning salt. Leave them in the fridge for a bit while you make the sauce, or up to half an hour.
2. Cook that bacon up. Don’t make it super crispy though cause it’s gonna go in the oven.
2. Mix up the sauce ingredients. Add a dash of onion flakes. Hint: don’t mix them all together at once or you’ll get little mayo chunks. Temper the mayo, that is, mix up the honey and mustard first in another bowl, then add a spoon of honey mustard to the mayo and mix it up good, then add another spoon, and one more, then you can add the liquidy mayo to the rest of the honey mustard.
3. Brown the chicken on the stovetop, in my mind preferably with the bacon pan so as to get bonus flavour. It’ll cook fully in the oven, the browning simply adds flavour, even without reusing the bacon pan. Use a bit of oil if you need to.
4. Layer it all up in a baking dish: a bit of sauce on the bottom, then chicken breasts, most of the rest of the sauce, a touch of salt and pepper, mushrooms, bacon, cheese. Pop it into a 350 degree oven for 15–20, don’t let the cheese burn though. Serve it with some of the leftover sauce.

It’s a bit on the heart attack side, but sometimes that’s what you need in life!

If you want a real quick recipe…...
Chicken + Blender = Ckickenshake

Yum, @rebbel.

Debone the entire chicken and brine it for about 20 minutes. Dry it thoroughly, season it as you please, place the whole thing skin-side-down with a very heavy pan on top of it (aluminum foil on the bottom, please) and cook until crispy. Flip, cook, remove, and serve.

Chicken-skin-lover’s delight.

How does one debone a whole chicken?

If yo are working with chicken breasts or thighs, then here is what I do. Mix two tablespoons of stone ground mustard with one tablespoon of yellow mustard, add a dash of garlic powder, a dash or two of pepper, and a tiny bit of lemon juice. If you want to get really creative add a dash or two of ground coriander seed and a splash of worschestershire sauce and forget the lemon juice. Remove the skin and coat the meat with the mixture. Either grill it or bake it in the oven until done. This recipe is for up to three people, for more, increase the amount of coating ingredients.

DEboning
There is another way that leaves the bird mean intacts , some reason i cannot find this video .

Thanks @sandystrachan, but I can dismember a chicken. I was hoping @erniefernandez would tell us how he does a whole one.

Chicken Breasts -

Rub butter and season on some tinfoil
Put slices of onion/ leek/peppers / tomatoes on tinfoil
Place chicken breasts on onions etc…
Place a few more layers on top
Season
Then place tinfoil over the top and roll up the sides together but leaving one side open(making a little tinfoil bag)
Pour in a good glass of white wine
Seal up remaining side
Bake in oven for about 25mins or until cooked

Yummy served with mini new potatoes and veg.

(You can basically add anything – fennel, basil, pinapple)

Also try stir frying chicken with pineapple, peppers, onion and a teapoon of sugar and a teaspoon of balsamic vinegar – serve with rice.

If i remember correctly to bone the chicken while leaving ALL the meat intact :
Similar to the video i linked above , just don’t cut right through the meat so all you do is take out the bones .

for boneless skinless breasts
slice horizontally to make thin even pieces
pound to make thin and completely even (paillards)
on top lay fresh spinach leaves, roasted peppers and some dabs of chevre
roll up and toothpick closed
bake at 400 for about 20 minutes (till juices run clear)
set aside keep warm
Place pan on the stove over med-high heat add about 1T finely chopped shallots (or garlic if you prefer) stir about 2 minutes and then deglaze with ½ cut (or so) chicken stock or white wine… add a splash of cream and fresh chopped herb of your choice, reduce till it coats the back of a spoon

to serve, slice the chicken at a steep angle, and place on the plate and spoon sauce over top

“Peruvian Chicken”: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2510

This dish is really healthy (no oil involved!) and flavorful. Easy, too.

Wow…almoat 10 years of chicken recipes!