Whole Chicken Recipes

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Whole Chicken Recipes Index

Whole Chicken Recipes - The Chicken kept Whole in One Piece

Cut or Dice, Part or Whole Chicken Recipes starting with A

Cut or Dice, Part or Whole Chicken Recipes starting with B

Cut or Dice, Part or Whole Chicken Recipes starting with C

Cut or Dice, Part or Whole Chicken Recipes starting with D

Cut or Dice, Part or Whole Chicken Recipes starting with E

Cut or Dice, Part or Whole Chicken Recipes starting with F

Cut or Dice, Part or Whole Chicken Recipes starting with G

Cut or Dice, Part or Whole Chicken Recipes starting with H

Cut or Dice, Part or Whole Chicken Recipes starting with I

Cut or Dice, Part or Whole Chicken Recipes starting with J

Cut or Dice, Part or Whole Chicken Recipes starting with K

Cut or Dice, Part or Whole Chicken Recipes starting with L

Cut or Dice, Part or Whole Chicken Recipes starting with M

Cut or Dice, Part or Whole Chicken Recipes starting with N

Cut or Dice, Part or Whole Chicken Recipes starting with O

Cut or Dice, Part or Whole Chicken Recipes starting with P

Cut or Dice, Part or Whole Chicken Recipes starting with Q

Cut or Dice, Part or Whole Chicken Recipes starting with R

Cut or Dice, Part or Whole Chicken Recipes starting with S

Cut or Dice, Part or Whole Chicken Recipes starting with T

Cut or Dice, Part or Whole Chicken Recipes starting with U

Cut or Dice, Part or Whole Chicken Recipes starting with V

Cut or Dice, Part or Whole Chicken Recipes starting with W

Cut or Dice, Part or Whole Chicken Recipes starting with X

Cut or Dice, Part or Whole Chicken Recipes starting with Y

Cut or Dice, Part or Whole Chicken Recipes starting with Z

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FREE CHICKEN RECIPES

This page is for the FREE CHICKEN RECIPES starting with the letter G. The naming of these free chicken recipes follows the convention that, as most chicken recipes start with the word chicken, we instead chose to use the next key word. For example, chicken and dumplings would be found under dumplings and chicken recipe - it just makes it easier to find. So, hope you enjoy these free chicken recipes. Other pages cover the rest of the alphabet. These free chicken recipes are for the whole chicken; other web pages cover recipes for specific parts of chicken, such as chicken wing recipes.

Whole Chicken Recipes



The free chicken recipes are: Garlic Parsley Spago Chicken Recipe , Garlic and Oil Chicken Recipe , Garlic, Rosemary and White Bean Stew Chicken Recipe , Gladys' Finger-lickin' Fried Chicken Recipe , Goan-style Chicken With Roasted Coconut (shakoothi) Chicken Recipe , Golden Fried Chicken Recipe , Grandma's Chicken and Dumpling Soup Chicken Recipe , Greek Chicken Braised in Walnut Sauce Chicken Recipe , Greek Kota Kapama (chicken Braised With Cinnamon and Cloves) Chicken Recipe , Green and Red Pepper Chicken Recipe , Green Curry (gang Keao Wan Gai) Chicken Recipe , Grilled Mustard Chicken Recipe , Grilled Orange Chicken Recipe and Gumbo Chicken Recipe



Garlic Parsley Spago Chicken Recipe

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Cloves garlic
1 Chicken
-cut in 1/2 and deboned
2 tb Finely chopped italian
Parsley
Salt
Freshly ground pepper
2 tb Unsalted butter
1/2 Lemon, juice of

Prepare charcoal grill. Place unpeeled garlic cloves in pan of cold
water. Bring gradually to boil, lower heat, simmer 3-4 min. Drain.
Peel and finely slice. Combine garlic w/parsley. Stuff half this
mixture under the skin of both chicken halves. Season with salt and
pepper. Place seasoned chicken over hot charcoal and grill about 5
min. on each side, or until just tender. Meanwhile, melt the butter
in a small skillet and saute remaining garlic/parsley mixture w/lemon
juice until warmed through; do not brown. Arrange grilled chicken on
serving platter, top w/garlic/parsley sauce, and serve immediately.




Garlic and Oil Chicken Recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Olive oil
1 (2-1/2 - 3 Lb.) chicken, cut
Into serving pieces
4 md Potatoes, peeled and cut
Into 1/2-inch-thick wedges
6 md Carrots, cut into julienne
Strips
1 md Onion, very thinly sliced
2 Cloves garlic, peeled and
Chopped
Juice of 1 lemon
Salt and pepper to taste

Preheat oven to 350 F. Pour olive oil into bottom of 14x10x2-1/2
inch pan or other large roasting pan. Dip chicken pieces into oil and
turn until well coated. Turn chicken skin side up and distribute
evenly in pan. Arrange potatoes, carrots and onions around chicken.
Sprinkle garlic and lemon juice on top. Season with salt and pepper.
Bake for 1 hour, basting every 15 minutes. Remove from oven and
serve.



Garlic, Rosemary and White Bean Stew Chicken Recipe

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Main Course


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mixed bone-in, skinless chicken parts
2 teaspoons extra-virgin olive oil
10 ounces pearl onions -- peeled and halved (o
3 carrots -- diced
5 cloves garlic -- chopped
4 ounces Canadian bacon -- diced
2 tablespoons balsamic vinegar
1 cup dry white wine
4 cups cooked cannelloni or Great Northern beans
OR
2 19 ounce can cooked cannelloni or Great Northern beans -- drained and rinsed
2 teaspoons chopped fresh rosemary (or dried if you mu
2 cups chicken broth
OR
1 14.5 ounce c Plus 2 tablespoons water
Salt and freshly ground black pepper -- to taste

In a large, nonstick soup pot over high heat, warm the olive oil.

Add chicken and brown on all sides. Add pearl onions, carrots, garlic and
Canadian bacon; saute until onions are lightly browned.

Stir in balsamic vinegar and white wine; bring to a boil and then simmer
over medium-low heat until the liquid is reduced by about one third.

Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce
heat to low, cover and let cook for 20 minutes.

Ladle into large bowls and serve with rustic bread and salad.



Gladys' Finger-lickin' Fried Chicken Recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Fryer, cut into 8 pieces
1 c Flour
1 tb Salt
-(sounds like a lot but
- it's key to the taste)
1 t Freshly ground pepper
Vegetable oil
- to 1 1/2-in depth
- (Gladys prefers corn
- or peanut oils)

WASH FRYER PIECES; pat dry with paper towels. Combine flour, salt and
pepper in large plastic bag. Shake pieces to coat well. Heat oil in
large 12-inch skillet over medium-high heat. When hot, add chicken
pieces, being careful not to crowd pan. (It may be necessary to cook
chicken in batches). Decrease heat to medium. Cook, uncovered, until
well browned on underside, about 15 minutes. Use tongs to turn. Cook,
uncovered, until browned on underside, about 12-15 minutes. Transfer
chicken to double-thickness of paper towels to blot excess fat.



Goan-style Chicken With Roasted Coconut (shakoothi) Chicken Recipe

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 tablespoons Coriander seeds
2 1/4 teaspoons Whole cumin
1 1/2 teaspoons Whole black mustard seeds
1 1/2 sticks One-inch stick cinnamon
6 Whole cloves
3/8 teaspoon Whole black peppercorns
3/8 teaspoon Ground nutmeg
1 1/2 Whole dried hot red chili
3 cups Grated fresh coconut
1 1/2 1 inch cube ginger -- chopped
9 cloves Cloves garlic
3/4 Fresh hot green chili
2 1/4 cups Water
6 tablespoons Vegetable oil
3 medium Medium onions -- minced
3 1/3 pounds chicken parts -- skinned
2 1/4 teaspoons salt

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili in a small frying pan. Place over a
medium flame. Now quickly 'dry-roast' the spices, stirring them frequently
until they emit a very pleasant 'roasted' aroma. Empty the spices into a
clean coffee grinder or spice grinder and grind until fine. Put spice in
bowl.
Put the coconut into the same frying pan and dry roast it over a medium
flame, stirring all the time. The coconut should pick up lots of brown
flecks and also smell roasted. Put the coconut in the bowl with the other
dry roasted spices.
Put the garlic, ginger, and green chili into the container of an electric
blender, along with some water. Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high
flame. When hot put in the onions. Stir and fry them until they pick up
brown spots. Now pour in the garlic-ginger mixture and stir once. Turn
heat to medium. Put in the chicken pieces, salt, as well as the spice
coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or
until it loses its pinkness and turn heat to low, and cook for 25 to 30
minutes or until chicken is tender. Stir a few times during this cooking
period, making sure that you turn over each piece of chicken so that it
gets evenly colored.




Golden Fried Chicken Recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole broiler-fryer chicken -- cut in parts
1 teaspoon salt
1/4 teaspoon pepper
2 Eggs
1 tablespoon water
3/4 cup corn starch
1 pint corn oil

Sprinkle chicken with salt and pepper.

Beat eggs and water until well mixed.

Dip chicken into egg mixture, then into corn starch, coating evenly.

Dip into egg mixture again; drain off excess.

Pour corn oil into large deep skillet or electric fry pan to depth of
1/4".

Heat oven medium heat to 375 degrees.

Carefully put chicken into hot oil. Cook, turning once, 25 minutes to 30
minutes or until light golden brown and tender.

Drain on absorbent paper.




Grandma's Chicken and Dumpling Soup Chicken Recipe

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
********Chicken Broth*******
1 ea Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 c Cold water
3 ea Chicken boullion cubes
6 ea Peppercorns
3 ea Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c Chopped celery
1 1/2 c Chopped carrots
1/4 c Chopped onion
1 c Chopped potatoes
1 ea Small bay leaf
1 c Fresh or frozen peas
1 t Seasoned salt
******Feather Dumplings*****
2 c Flour
1 t Salt
4 ts Baking powder
1/4 ts White or black pepper
1 ea Egg, well beaten
2 tb Melted butter
2/3 c Milk

Place fryer, water, boullion, peppercorns and cloves in kettle and
bring to a boil. Reduce heat; simmer until chicken is tender (about
1 1/2 hours). Cool chicken just slightly; cut into bite size pieces
and set aside. Strain and skim chicken broth. Put reserved chicken
and broth in large kettle; add cans of broth, chicken, and mushroom
soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned
salt. Put cover on kettle; simmer soup on low heat for about 2-3
hours. About 30 minutes before serving, mix up feather dumplings by
sifting dry ingredients together. Add egg, melted butter and enough
milk to make moist, stiff batter. Drop by teaspoons into boiling
liquid. Cook, covered and without "peeking" for 18-20 minutes or
until the dumplings are done. Yield is 10 - 12 servings.




Greek Chicken Braised in Walnut Sauce Chicken Recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Frying or roasting chicken*
Salt & freshly ground pepper
1 lg Onion -- sliced
4 tb Butter
1 Bay leaf
1 Sprig of fresh thyme
1 c Milk
2 Egg yolks
1 t Grated nutmeg
1 c Shelled walnuts -- crushed **

*Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving
pieces. **Walnuts may be crushed in a mortar, blender or food
processor.

Wash and dry the chicken parts and season lightly with salt and
pepper. In a heavy frying pan, saute the onion in butter until soft,
then add the chicken parts after a few minutes. Saute on all sides,
then add the bay leaf, thyme, and enough hot water to almost cover.
Tighty cover the pan and simmer the chicken until tender
(approximately 1 hour). Using a slotted spoon, remove the chicken to
a warm platter and keep warm while you prepare the sauce.

Strain the remaining pan liquid into a small saucepan and bring to a
boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly,
to the strained pan liquid and cook over very low heat until the
sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir
in the crushed walnuts. Simmer another minute and pour over the
chicken. Serve warm.



Greek Kota Kapama (chicken Braised With Cinnamon and Cloves) Chicken Recipe

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Frying or roasting chicken*
1 Lemon (juice only)
4 tb Sweet butter & oil, mixed
1/2 c Dry white wine (optional)
1 1/2 lb Peeled, chopped tomatoes
1 tb Tomato paste -- mixed w/ water
1/4 c Water to mix w tomato paste
1 Large stick cinnamon
3 Whole cloves
Salt and freshly ground pepper
Fresh parsley or watercress

*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all
over with lemon juice. Allow to stand while heating the butter and
oil in a heavy braising pot. Slip the chicken into the fat and cook
over medium heat, turning with tongs to avoid pricking the flesh;
saute until light chestnut in color. Heat the wine in a small pan,
pour over the chicken, shake the pan, and continue cooking over low
heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover. Simmer over the lowest
possible heat for 1-1/2 hours, or until the chicken is tender and the
sauce thick. Or, transfer to a medium slow oven (325 F) to complete
the cooking. Season with salt and pepper. Serve warm over cooked
grain or mashed potatoes with green raw or cooked vegetables and
chilled wine. Garnish with parsley or watercress.


Green and Red Pepper Chicken Recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Chicken
1 ea Red pepper
3 c Oil
1 ea Green pepper
3 tb Sliced garlic
-----MARINADE-----
1/2 x Egg white
1 tb Soy sauce
1 tb Cornstarch paste *
-----SEASONING SAUCE-----
2 tb Soy sauce
1/2 tb Wine
1/2 ts Salt
1 t Sugar
1 tb Brown vinegar
1 t Cornstarch
1 t Sesame oil

* Paste is equal amount of starch to water

I) Cut chicken in 1" cubes. Marinate at least 1/2 hour. II) Remove
seeds and stem from peppers. cut into one inch squares. Slice garlic
into circles. III)Heat oil to boil. Fry chicken 1/2 minute. Remove
from pan and drain oil. IV)Using 2 tb oil, fry garlic until fragrant.
Add peppers and quick stir-fry a few seconds. Add chicken and
seasoning sauce. Stir until thick. Serve.




Green Curry (gang Keao Wan Gai) Chicken Recipe

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Unsweetened coconut milk
1 1/2 tb Green curry paste
2 1/2 lb Boneless chicken sliced
Into 1-inch strips
1 c Sliced bamboo shoots
1/4 c Fish sauce
1 tb Sugar
1 sm Bunch mint leaves, chopped
(about 1/4 cup) or Oriental
Basil leaves
2 Fresh green chili peppers,
Seeded & thinly sliced on
The diagonal.

In a large saucepan, heat 1/4 cup of coconut milk with the green curry
paste. Stir until it is well blended and a thin coat of oil appears
on the surface. Add the chicken and continue cooking over medium
heat for 5 minutes, stirring constantly. Stir in the remaining
coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and
simmer for 8-10 minutes, or until chicken is cooked. Remove cover and
stir in mint leaves and chili peppers. Cook, stirring for 3-5
minutes. Serve with rice.


Grilled Mustard Chicken Recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Dry white wine
1/2 c Olive oil
Salt, pepper
Fresh or dried thyme
3 lb Chicken, in serving pieces
2 tb Dry mustard
1 tb Honey

Combine wine and oil in large bowl. Season to taste with salt, pepper
and thyme. Place chicken in mixture at least 1 hour. Remove chicken
from marinade, reserving marinade. Broil chicken on both sides in
oven or on barbecue grill 35 to 40 minutes. Meanwhile, combine 2
tablespoons reserved marinade, dry mustard and honey. When chicken is
just done, brush with mustard sauce and serve.

Makes 4 to 6 servings



Grilled Orange Chicken Recipe

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Thawed frozen orange juice
-concentrate
1/4 c Soy sauce
1 tb Instant minced onion
1 1/2 ts Dried tarragon leaves
1/2 ts Garlic powder
1/4 ts Pepper
1 Broiler-fryer chicken, cut
-in to 10 pieces

Grilled Orange Chicken

In bowl, combine all ingredients except chicken and let stand 10
minutes. Arrange chicken in a single layer in a flat baking dish.
Pour marinade over chicken; turn pieces to coat all sides. Marinate
eight hours or overnight in refrigerator. Remove chicken pieces from
marinade and place on grill, six to eight inches from heat. Broil
about 20 minutes on each side. Baste with marinade during last 15
minutes of cooking. Serves 5.



Gumbo Chicken Recipe

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chickens -- cut into 8 pieces ea
2 teaspoons mustard -- dried
2 teaspoons sweet paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground allspice
1 pinch cayenne pepper
2 tablespoons olive oil
4 stalks celery -- cut into 1/2" dice
2 medium onions -- coarsely chopped
2 red bell peppers -- cored and cut into
1 tablespoon garlic -- finely chopped
4 cup okra -- fresh or frozen, sli
1 can plum tomatoes -- drained (reserve tom
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1/4 cups flat-leaf parsley -- chopped
white rice -- cooked, optional

Rinse chicken pieces and pat dry. Preheat oven to 400F. Combine first 6
seasonings in a small bowl and rub into chicken pieces. Place chicken in
a shallow baking pan and bake for 15 minutes. Set aside. Place oil in a
large, heavy pot. Add celery, onions, red and green peppers and garlic;
cook over low heat, stirring, for 10 minutes.

Raise heat to medium, add okra and cook, stirring, an additional 5
minutes. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and
any pan juices to the pot. Cover with reserved tomato juices, making sure
that all the chicken pieces are covered in liquid. Simmer over medium-low
heat, partially covered, until chicken is tender, about 30 minutes.

Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If
gumbo begins to boil, reduce heat. Adjust seasonings to taste. Garnish
with remaining parsley. If desired, serve hot over cooked rice.


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