Best 20 Mock Chicken Recipes

MOCK CHICKEN LEGS

Steps:

• In a large bowl, combine the first five ingredients. Crumble ground meat over mixture and mix well. Shape a 1/4 cupful of meat mixture around each Popsicle stick to resemble a 3-in. log., In a shallow bowl, whisk egg and milk. Place cornflake crumbs in another shallow bowl. Coat each leg in crumbs, then dip in egg mixture and recoat in crumbs. Let stand for 5 minutes. Preheat oven to 350°., In an electric skillet, heat 1/4 in. oil to 375°. Fry legs, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. , Arrange on an ungreased baking sheet. Bake until no pink remains and a thermometer reads 160°, 15-20 minutes.

MOCK CHICKEN LEGS

Steps:

• Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs.
• Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.

GRANDMA FLORENCE SLAGLE'S MOCK CHICKEN LEGS

Steps:

• 1. Mix all mock chicken leg ingredients together well. Form into chicken drum stick shapes.
• 2. Beat together the egg and milk. Dip the "drum sticks" into egg and milk mixture.
• 3. Put Bread crumbs in a bowl. Dip the "drum sticks" into the bread crumbs to totally coat them.
• 4. PAN FRIED METHOD: .
• 5. Fry the "drum sticks" in shortening in a medium-hot skillet. Turning to brown on all sides.
• 6. Pour the meat stock (or water) into the pan. Cover and simmer slowly on low heat for about 1 hour until "drum sticks" are cooked and a gravy has formed. 10 servings.
• 7. OVEN METHOD: .
• 8. Preheat oven to 350 degrees. Use cooking spray to coat baking sheet.
• 9. Place coated mock chicken "drum sticks" onto baking pan. (Optional: sprinkle the "drum sticks" lightly with paprika). Bake 15 minutes. Turn "drum sticks" over and bake 15 - 20 minutes longer or until the "drum sticks" are browned and cooked through.
• 10. ***** Optional: You can form the "drum sticks" onto skewers or popsicle sticks to form "drum stick handles".

MOCK CHICKEN LEGS

Steps:

• Place 1 inch pieces of pork and veal alternately on skewers, almost 5 pieces per stick.
• Season with flour, salt and pepper.
• Brown in butter; do not crowd; turn often to brown evenly.
• Place in a roasting pan.
• Pour 2 cans of cream of mushroom soup over top.
• Cover and bake at 325 degrees Fahrenheit for 2 hours.

MOCK CHICKEN

Steps:

• Leave tofu in original package and place in freezer for 72 hours.
• Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

MOCK CHICKEN FRIED STEAK WITH MILK GRAVY

Steps:

• Mix 2 cups flour with salt and pepper.
• Shape ground beef into four thin patties.
• Dip patties into flour, then beaten egg, then flour again.
• Put shortening, oil or lard into a heavy skillet over medium high heat.
• When a little flour sprinkled into skillet begins to sizzle, add patties.
• Cook for about 5 minutes per side.
• Remove and drain on paper towels.
• To make gravy:.
• Remove all but four tablespoons of fat from skillet.
• Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
• Stir, scraping up browned bits, for about one minute till light brown.
• Whisk in milk gradually.
• Whisk until thick and bubbly.
• Remove from heat.
• Add 1/2 teaspoon black pepper or to taste.
• Stir well.

BAKED MOCK CHICKEN LEGS RECIPE

Steps:

• Mix meat and spices, form on sticks. Dip into eggs, then roll in cracker crumbs. Brown in a pan, then bake about an hour at 325 degrees. A double recipe will make about 16 with the same amount of egg mixture.

MOCK CHICKEN AND DRESSING

Steps:

• Mix all ingredients; put into buttered casserole dish.
• Bake at 325°F for 45 minutes.

MOCK CHICKEN AND DRESSING CASSEROLE

Steps:

• Mix all ingredients together. Lightly turn into buttered casserole dish and bake in 325 degree oven for 45 minutes

MOCK CHICKEN FETTUCCINE ALFREDO USING WHOLE WHEAT LINGUINE

Steps:

• In a large skillet, saute onion in oil. When softened add in chicken. Cook until no longer pink.
• While you are cooking the chicken, you should be boiling your water for the pasta. Try to time it when they are done about the same time.
• Remove chicken from pan with slotted spoon and set aside. Keep warm.
• Turn the heat down as to not burn the butter. Add butter to skillet. Let it melt, add the garlic and cook for 1 minute.
• Add the wine or broth.
• Stir in the parmesan cheese until melted.
• Return chicken and the pasta to the "sauce", and toss.
• Sprinkle with parsley and serve.

NANCI'S MOCK CHICKEN LIVER

Steps:

• Saute' the onions in the oil till browned, but'not' burned.
• Put the walnuts in a processor and process till fine.
• Take the walnuts out of the processor and set aside.
• To the processor, add the peas, 1/2 of the cooked onions and the egg.
• Process till smooth.
• Add the remaining onions and the walnuts and mix well.
• Add salt and pepper, to taste.
• Notes:.
• Better the second day.
• Freezes well.

MOCK CHICKEN LIVER PATE

Steps:

• Place water, lentils, and bouillon cubes in a pot. Bring to a boil,reduce heat to a simmer, and cook about 30 minutes, until tender (but not mushy.) Drain well. Saute the onion in olive oil in a skillet until it becomes transparent. Combine all ingredient a food processor and grind until the texture is as preferred. Season to taste with salt and pepper. Chill. Extras: I usually dry toast the walnuts in a skillet until the nuts were beginning to color and they were fragrant. When the onions were almost done, I splashed about a jigger of brandy over them and reduced that until the onions were almost dry and then did that again. I seasoned the onions over heat with about 1 tsp each dried thyme, smoked paprika, and garlic powder. I added about a half teaspoon of ground allspice. I added a Tbs of brandy when I processed the ingredients. Options: I have added 1/2 to 1 tsp cumin because it adds a "meaty" flavor. I have also added chopped fresh sage when I have it. I have added chopped parsley. I have added a bit of lemon juice when the Pate`needed "something." The mayo sauce was Hellmann's lo fat Mayonnaise and sweet/spicy mustard (about 4 to 1) mixed together. Capers would be good on top or mixed in.

MOCK CHICKEN STOCK

Steps:

• Put the water into a large stockpot on high heat.
• Add the vegetables to the pot, then stir in the garlic, bay leaves, thyme, tumeric, salt, and parsely.
• Bring to a boil and cook uncovered for 15 minutes.
• Cover the pot, reduce heat to low, and simmer for one hour.
• Set aside to cool and then strain.
• Use the stock right away, refrigerate it in a sealed container for four days, or freeze it for up to six months.

MOCK CHICKEN NOODLE SOUP

Steps:

• Heat the oil slowly with 2 Tbs water in a large soup pot.
• Add the celery, carrots, garlic and onion.
• Saute over medium heat for 10 minutes or until the vegetables begin to soften.
• Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
• Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
• Raise the heat and bring to a more vigorous simmer.
• Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
• Add the diced tofu, then season to taste with salt and pepper.
• Serve at once.
• *As the soup stands, the noodles quickly absorb the liquid.
• If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
• That way the soup can develop more flavor as it stands.

MOCK CHICKEN OR MOCK TURKEY (YOU CHOOSE!)

Steps:

• Grate cheese and onion, crumb bread, chop tomatoes.
• Cook all ingredients in a saucepan for 10 minutes stirring constantly.
• Cool and use as a sandwich spread.

VEGAN MOCK CHICKEN NOODLE SOUP

Steps:

• Bring 2 tbsp of oil and margarine to medium heat in a large pot.
• Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
• Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
• Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
• Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
• Remove bay leaves, then serve.

MOCK CHICKEN PATTIES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add onion and celery, cover, and steam until tender, 2 to 3 minutes.
• Place tofu and water in a blender or food processor. Pulse briefly. Add bouillon cubes and vegetable base. Pulse until completely combined. Stir in onion, celery, oats, and cashews until evenly distributed.
• Form tofu mixture into patties.
• Heat oil in a skillet over medium heat. Cook tofu patties until golden brown, about 3 minutes per side.

MOCK FRIED CHICKEN

Steps:

• 1. Put salt and garlic powder on chicken breasts. Mix bread crumbs and parmesan cheese together in separate dish.
• 2. Brush both sides of each chicken breast with mayonnaise. Dredge chicken breast in bread crumb/parmesan cheese mixture.
• 3. Place chicken breast on broiler pan. Bake in 400 degree oven for 45 minutes to 1 hour until chicken is done.

CHICKEN GLACE DE VIANDE (MOCK VEAL GLACE DE VIANDE)

Steps:

• Combine all ingredients in a large (at least 12 quart) stock pot, fill three-quarters full with COLD water, and bring to a slow boil, skimming off any scum that rises to the surface.
• Add more water to bring level to 1" from top of pot, and return to a boil.
• Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
• Simmer for at least 24 hours, adding more water every couple of hours as needed.
• While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
• When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
• Discard solids.
• Scrub pot well, and return to stovetop.
• Degrease stock as completely as possible, and return to the pot.
• You should have 4-5 quarts of stock at this point.
• Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2½ cups of thick syrup or paste remains).
• You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn’t burn dry.
• Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
• Squeeze out all air, seal, and press to flatten.
• Refrigerate until solidified, then freeze until needed.
• To Use: Use in any recipe that calls for veal glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
• If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace, but you can still use a smaller amount of this.
• Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
• Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
• Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).

MOCK CHICKEN NOODLE SOUP

Steps:

• 1. In a Large stock pot, saute Onions, celery, and carrots in Olive oil until onions are transparent. Add Salt and pepper.
• 2. Turn up the heat and add Vegetable stock and potatoes. Bring to a boil, and then simmer until potatoes are tender. Add Curry, rosemary, and parsley. Taste, and adjust seasonings to your liking!
• 3. Ladle over bowls of warm noodles and serve! Eat it up, it's GOOD for you! :)