Archive for Poultry

Lovella’s Bubbat

October 21, 2009 at 7:14 am · Filed under Bread, Poultry, Sauces, Dips & Dressings, Side dishes

I found this recipe in a Canadian blog and thought it sounded wonderful. Bubbat is a traditional type of stuffing served by Mennonite cooks.

Bubbat is really just a raisin quick bread that is baked inside the chicken while it is being roasted. It also can be baked along side the chicken or even baked in a 8 X 8 square pan and served with the chicken. Baking it inside the chicken gives it the best flavour since it is kept moist by the chicken drippings. Have you ever had this? I couldn’t find my mom’s recipe so this one is out of the Canadian Mennonite Cookbook … and it tasted the way I remember. I have a friend who always makes Bubbat to stuff her turkey. I think she adds other dried fruits chopped.

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 tablespoons melted butter
1/3 cup milk
1 cup of fresh raisins

Mix the dry ingredients. Add the beaten egg, melted butter and milk. Mix well, and add the raisins. You can either spread it in a greased cake pan and bake it or you can spoon it into the cavity of the chicken. I used a ordinary 3 – 3 1/2 pound fryer. I would have doubled the recipe for a large roaster. Baste the chicken with melted butter and bake uncovered for about 2 hours at 375. The drumstick should move easily and the internal temperature of the chicken should be 180F.

Mennonite Girls Can Cook

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Moroccan Stew With Roasted Vegetables

February 17, 2008 at 2:52 pm · Filed under Fruit, Poultry, Stews

1 yellow onion, roughly cut into 1 ½ -inch pieces
1 green pepper, seeded and roughly cut into 1 ½ -inch pieces
1 red pepper, seeded and roughly cut into 1 ½ -inch pieces
1 yellow squash, cut into 2-inch pieces
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can fat-free, low-sodium chicken broth
2 cloves garlic, finely chopped
½ cup dried pitted plums (prunes)
1 teaspoon ground cumin
1 teaspoon dried thyme
½ teaspoon cinnamon
Hot cooked couscous or rice, optional
2 tablespoons slivered almonds, toasted, optional

Preheat oven to 450 F. Coat a large baking sheet with nonstick vegetable cooking spray. Place onion, peppers and squash in zip-top plastic food bag; drizzle with olive oil and mix together in bag. Pour vegetables onto baking sheet. Place chicken on another baking sheet that has been coated with nonstick vegetable cooking spray.

Place both pans in oven (on different racks if needed) and roast 10 minutes. Remove vegetables from oven and stir. Return to oven. Remove chicken from oven and turn over; return to oven and roast chicken and vegetables 10 to 15 additional minutes or until chicken is done and meat thermometer registers 170 F and vegetables are tender and golden.

Meanwhile, in a large saucepan or Dutch oven, combine remaining ingredients except couscous and almonds. Simmer 10 minutes. Add roasted vegetables to saucepan. Dice chicken into cubes and add to saucepan. Stir well and heat through. Serve over hot couscous or rice and garnish with slivered almonds, if desired. Makes 6 servings.

COOKING TIP: To toast almonds, spread the nuts in a single layer on a baking sheet. Bake at 350 F for 5 to 7 minutes or until golden.

PER SERVING:
Calories 245 (20% fat) Fat 5 g (1 g sat) Cholesterol 44 mg Sodium 369 mg Fiber 5 g Carbohydrates 25 g Protein 25 g

Dallas News

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Chicken Agrodolce (Sweet & Sour) With Raisins and Pine Nuts

November 29, 2007 at 7:25 pm · Filed under Poultry

Cook the sauce until there is just enough syrupy liquid to coat the chicken breasts.

  • 4 boneless, skinless chicken breast halves

  • Salt and freshly ground black pepper

  • 2 tablespoons flour

  • 2 tablespoons olive oil

  • 1 medium red onion, halved and thinly sliced (about 3 cups)

  • 2/3 cup chicken broth

  • 1/3 cup red wine vinegar

  • ¼ cup golden raisins

  • 3 tablespoons pine nuts, lightly toasted

  • 2 teaspoons sugar

 

  1. Season the chicken breasts lightly with salt and pepper. Spread flour on a plate and dredge chicken in it, shaking off excess.

  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until hot, then cook the chicken breasts for about 8 minutes, until golden, turning once. Lower heat, cover, and cook for an additional 4 minutes, until cooked through. Set aside.

  3. Add the remaining tablespoon of oil to the skillet, then the onion, stirring occasionally until onion is soft, 2 to 3 minutes. Add the chicken broth and the vinegar, deglazing the pan by scraping up any browned bits, then add the raisins, pine nuts, sugar, and ¼ teaspoon salt. Bring to a boil and simmer for about 6 minutes, until sauce is syrupy and raisins are plumped.

  4. Return the chicken to the skillet and coat with sauce. Remove and place on each of 4 serving plates, spooning onion, raisin, and pine nut mixture over chicken.

Prep time: 35 minutes
Cook time: about 20 minutes

Not Your Bubbe’s Chicken

 

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Roast Chicken With Egyptian Flavors

November 29, 2007 at 7:16 pm · Filed under Poultry

The onions in the bottom of the roasting pan will mix with the drippings from the chicken to make a lovely sauce. Stir them occasionally, and if you find them getting very dry, add water a tablespoon at a time.

  • 1 3- to 4-pound whole chicken

  • 2 tablespoons olive oil

  • 1 tablespoon ground cardamom

  • 1 tablespoon ground cinnamon

  • ½ teaspoon freshly ground black pepper

  • 1½ teaspoons salt

  • 1 lemon

  • 3 medium onions, sliced

  1. Dry the chicken inside and out. Gently loosen the skin over the breast and thighs by sliding your fingers underneath it, being careful not to tear it.

  2. Combine 1 tablespoon of the olive oil with the cardamom, cinnamon, and pepper in a small dish and spread it evenly in the cavity and under the skin of the breast and thigh. Spread a very thin layer over the outside of the chicken, then sprinkle it with salt. Cover and refrigerate for 8 to 12 hours.

  3. Heat oven to 425°F. Pat the chicken dry. Wash and dry the lemon, roll it between your palm and your work surface, then prick it a few times with a fork. Place the lemon in the cavity of the chicken. Spread the onion slices in the bottom of a medium roasting pan. Place the chicken, breast side up, on top of the onions and rub it with the remaining 1 tablespoon oil.

  4. Roast until an instant-read thermometer, placed in the thickest part of the thigh, reads 160ºF (45 minutes to 1 hour), basting occasionally. Let rest for 10 minutes. Remove the lemon from the chicken, cut it in half, and squeeze the juice over the cut-up chicken before serving.

Prep time: 10 minutes, plus 8 hours for marinating
Cook time: 45 minutes to 1 hour, plus 10 minutes rest time

Not Your Bubbe’s Chicken

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Madhur Jaffrey’s Tandoori-style chicken

February 5, 2007 at 7:02 pm · Filed under Poultry

1.25kg/2½lb chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice

For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime or lemon wedges, to serve

Method

1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.

2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.

3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest.

Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges. Serves 4.

Madhur Jaffrey’s Chicken

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Chef Chai Chaowasaree’s Black Chicken Soup

November 9, 2006 at 8:00 am · Filed under Poultry, Soups

“Chef Chai Chaowasaree says extracting the full benefit from a black chicken requires long, slow cooking. His method is similar to poaching, letting the chicken sit immersed in liquid over very low heat. “You don’t want to rush the heat, you want all the nutrition to come out slowly, slowly, slowly.”

“He makes soup using ginseng, ginger and garlic, also believed to have healing qualities and which lend the broth a peppery flavor. Don’t bother peeling the ginseng or ginger, he says, and use whole heads of garlic, leaving the paper skins in place.”

1 silkie chicken (about 2 pounds), whole or halved
3 thumb-sized pieces ginseng root
6-1/4 cups water
1 thumb-sized piece ginger, smashed
2 large heads garlic, halved
1/2 teaspoon whole peppercorns
Salt or soy sauce to taste
5 dried figs
Sliced green onion for garnish

Cut chicken in half if necessary to fit pot; otherwise leave whole. Soak ginseng in water 1 hour.

Place ginseng and its soaking water in pot; add chicken, ginger, garlic, pepper and salt. Bring to a boil and skim impurities. Reduce heat to a very low simmer (no bubbling at all) and cook until chicken is fall-off-the-bone tender, 2 to 4 hours. Or cook in a crock pot on low heat, about 6 hours. In last hour of cooking, add figs.

Strain soup and debone chicken if desired, or serve with root pieces. Garnish with green onion.

From the Honolulu Star-Bulletin, 2002.

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Chicken With Apricots

November 8, 2006 at 8:11 pm · Filed under Fruit, Poultry

Also wonderful with prunes, dried peaches or dried cherries. If using organically-dried fruit, soak for a couple of hours before cooking.

1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
salt & freshly ground pepper
2 T. butter (optional)

Combine the apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.

Turn the heat to medium high under a 12 inch nonstick skillet and add the chicken pieces, skin side down. Cook, rotating (but not turning over) the chicken pieces so they brown evenly. When nicely browned (don’t rush!), turn them skin side up. Make space in the pan to add the onion and cook it, stirring occasionally for a minute or two, until the onion has softened a bit.

Add the apricot mixture and bring to a boil. Cook for a minute, then turn heat to low and cover. Cook until chicken is done (about 15 minutes). Uncover, raise the heat and season with salt and pepper. Boil the liquid in the pan to thicken; it shouldn’t be watery. If using butter, add it as the sauce is cooking down. Serve with a cooked grain or bread.

NY Times: Mark Bittman’s Recipe of the Day: Chicken With Apricots

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