Best Baked Chicken Ever

  

My mother taught me to bake chicken for an hour in an oven set at 350 degrees Fahrenheit and my chicken never came out right, it was always dry.  I tried many recipes to get it right but ended up serving it with gravy. My husband would say “the chicken is alright”

 

Normally I never ask my husband questions about cooking because he is not one to share his “cooking secrets”  But finally asked him if there was a better way to bake chicken and he replied try dredging it in seasoned flour and baking at a high heat of 450 F for 15 to 20 minutes.

 

I followed his cooking tips and the baked chicken was the best ever.

 

Know that chicken is a staple in our home and I tend to make it more during the autumn and winter season.  My chicken meals are heavier when it is cool or cold outdoors.   

I will cook a lot of chicken on Sunday and then use it in casseroles, soups, and sandwiches throughout the week. 

Apple Pear Chutney with Cranberries

In the autumn my family harvests the pears and the apples and my job is to come up with recipes for the bushes of fruit.  I make the traditional things like apple-pear pie, apple-pear sauce, apple-pear muffins but this year we also made apple pear and cranberry chutney. 

My husband helped me to get the fruit ready for the chutney and the day before we peeled and cored a bushel of apples and pears. When the peeling was done husband chopped all of the fruit and then slow cooked the fruit; apples, pears with granulated sugar, cinnamon, apple cider vinegar, apple juice and water.

The fruit cooked on the stove for several hours.  Then when the fruit was almost done my husband added the dried cranberries.  When chutney was done the sauce had thicken around the chopped fruit. We never made apple pear cranberry chutney before and thought the blending of the fruit was delicious.