"jmcquown" > wrote in message
...
> i.r.e wrote:
>> i have a whole, cut up, chicken that i was planning to roast. will i
>> be successful even thought the chicken isn't whole anymore?
>
> Certainly you can be. For the simplest method, I'd place the pieces in a
> roasting pan on a rack, skin-side up, brush them with a little melted
> butter
> or oil and sprinkle with pepper and just a little salt. Slow roast the
> pieces at about 350F for an hour or hour and a half. It really depends on
> the weight of the pieces. You want the juices from the meatiest parts,
> I'd
> guess cut-up that would be the drumstick or the meaty part of the thigh,
> to
> run clear (no pinkish bloody looking juices) when poked with a fork.
> Brush
> the pieces with the butter or oil a couple of more times during the
> roasting
> process to crisp the skin.
>
> Jill

Seems a little long to cook

Apricot Glazed Chicken

Featured Product: Best of Our Fryer

Ingredients:

1 c. bottled Russian salad dressing
1/4 c. vegetable oil
1 pkg. (1 3/4 oz.) dry onion soup mix
1 c. apricot preserves
3 tbsp. lemon juice
1 tsp. salt
2 pkgs. Foster Farms Best of Our Fryer

Directions:
Mix together salad dressing, oil, soup mix, preserves, lemon juice and salt.
Arrange chicken pieces in shallow baking dish. Pour preserve mixture over
chicken. Bake for 1 hour at 350 degrees, or until chicken is tender. Baste
twice while baking.


Dimitri