* 4 Cornish game hens
* salt and pepper to taste
* 1 lemon, quartered
* 4 sprigs fresh rosemary
* 3 tablespoons olive oil
* 24 cloves garlic
* 1/3 cup white wine
* 1/3 cup low-sodium chicken broth
* 4 sprigs fresh rosemary, for garnish

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* 1 teaspoon white pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 2 onions, quartered
* 2 (4 pound) whole chickens

DIRECTIONS

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

* 1 large yellow onion, chopped
* 2 portobello mushroom caps, chopped
* 2 pounds bone-in chicken pieces
* garlic salt to taste
* ground black pepper to taste
* 2 large lemons, juiced

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread the chopped onion and mushrooms evenly in the bottom of a 9×13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
3. Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
4. Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

* 1 (3 pound) whole chicken
* 1 coconut, drained and meat grated
* 2 lemons, juiced
* 1 bunch green onions, chopped
* 3 tablespoons dried red pepper flakes
* salt to taste

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
2. Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

* 4 (6 ounce) skinless, boneless chicken breast halves
* teriyaki marinade

* 8 green onions, chopped
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/2 cup sugar
* 3/4 cup rice vinegar
* 1 cup olive oil

* 1/2 (14 ounce) package wonton wrappers
* oil for frying

* 1 head iceberg lettuce, chilled, and torn into bite-size pieces
* 1 (4 ounce) can sliced water chestnuts, drained
* 1/4 cup toasted sesame seeds
* 1/2 cup toasted sliced almonds
* 1 (10 ounce) can mandarin orange segments, drained

DIRECTIONS

1. Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. Preheat an outdoor grill for direct heat.
3. For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

* 1 (10 ounce) can diced tomatoes with green chile peppers
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 (10 ounce) package nacho-flavor tortilla chips
* 4 boneless, skinless chicken breast halves, cooked a
* 1 pound processed cheese food (eg. Velveeta), sliced

DIRECTIONS

1. In a medium bowl combine the tomatoes and soup and mix together. Set aside.
2. In a lightly greased 2 quart microwave-safe casserole dish layer 1/3 of the tortilla chips, 1/2 of the chicken, 1/2 of the tomato/soup mixture and 1/3 of the cheese. Repeat layers, then top with the remaining tortilla chips and cheese.
3. Microwave: Cover dish with lid or wax paper. Microwave for 7 minutes. Remove lid long enough to release steam, then microwave for another 4 minutes.
4. Conventional Oven: Preheat oven to 400 degrees F (200 degrees C). Cover dish with lid or aluminum foil and bake in the preheated oven for 30 minutes.

* 1 (3 pound) broiler-fryer chicken
* 2 1/2 quarts water
* 2 celery ribs with leaves
* 1 large onion, cut into chunks
* DRESSING:
* 4 celery ribs, chopped
* 2 small onions, chopped
* 1/2 cup butter
* 1 teaspoon salt
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon pepper
* 1/8 teaspoon cayenne pepper
* 6 cups crumbled cornbread
* 1 cup chopped green onions
* 3/4 cup chopped pecans, toasted
* 1/2 cup minced fresh parsley
* 2 eggs, lightly beaten

DIRECTIONS

1. Place chicken in a soup kettle or Dutch oven. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl.
2. In a skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the corn bread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.)
3. Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325 degrees F for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160 degrees F.

* 1 broiler/fryer chicken (3 to 4 pounds), cut up
* 3 cups water
* 1 medium onion, chopped
* 1/2 cup chopped green pepper
* 1 celery rib, sliced
* 3 garlic cloves, minced
* 1 teaspoon chicken bouillon granules
* 1/2 teaspoon salt
* 1/4 teaspoon pepper

NOODLES:
* 1 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 cup egg substitute
* 2 tablespoons fat-free milk
* 1 tablespoon snipped chives
* 1 teaspoon minced fresh parsley

DIRECTIONS

1. Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight.
2. For noodles, combine flour and salt in a small bowl. Combine egg substitute and milk; stir into flour mixture. Mix until well blended. Shape into a ball; knead on a lightly floured surface for 4-5 minutes. Roll out into a paper-thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Using a sharp knife, cut into 1/4-in. slices. Unroll noodles; allow to dry for at least 1 hour.
3. Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken; discard bones and set chicken aside. Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.

* 2 (8 ounce) packages refrigerated crescent rolls
* 1 (5 ounce) can chunk white chicken, undrained
* 1 (8 ounce) can sliced water chestnuts, drained and chopped
* 1 cup shredded Swiss cheese
* 1/2 cup chopped green onions
* 1/3 cup mayonnaise
* 1 teaspoon lemon juice
* 1/2 teaspoon curry powder
* 1/2 teaspoon garlic salt
* Paprika

DIRECTIONS

1. Separate crescent dough; cut each piece into four triangles. Place on greased baking sheets. In a bowl, break up chicken. Add the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt; mix well. Drop by rounded teaspoonfuls onto triangles. Sprinkle with paprika if desired. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Serve warm.

* 1 cup finely chopped cooked chicken
* 1/4 cup minced green onions
* 1/2 cup finely shredded sharp Cheddar cheese
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons mayonnaise
* 3/4 cup finely chopped pecans or chopped fresh parsley

DIRECTIONS

1. In a bowl, combine the first six ingredients; mix well. Shape into 3/4-in. balls. Roll in pecans or parsley. Cover and chill.