Archive for Poultry

Tandoori Chicken

November 15, 2014 at 4:06 am · Filed under Beans, Poultry

No idea where this originated; I found it on the back of an old note where I’d scrawled down things that I needed to discuss with an auto mechanic, including a lack of heat in my car and the fact that the hood light was burned out. An indication of the age of the note: I haven’t even driven a car, let alone owned one, in more than a decade.

3 lbs. chicken, skin & fat removed.
8 oz yogurt
1 tsp paprika
1 tsp ginger
1 tsp cumin
3 cloves garlic, crushed
2 T lime juice

Salt & pepper

Cut up the chicken. Make deep slits in the chicken pieces.

Mix together the remaining ingredients.

Marinate the chicken in the yogurt-spice mixture overnight.

Roast 40 minutes in the oven at 425. Yum!

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Poached Chicken Breasts

July 5, 2012 at 11:10 am · Filed under Poultry

5  cups chicken stock
Grated rind and juice of 1 lemon
2  cloves garlic, finely chopped
6  boneless, skinless chicken breast halves

In a large, deep skillet, combine chicken stock, rind and juice of 1 lemon, garlic, and salt. Bring liquid to a boil. Lower the heat, and add chicken.

Simmer over low heat for 20 minutes or until a thermometer inserted into the thickest part of the breast reads 165 degrees. Remove chicken from poaching liquid. Refrigerate poaching liquid and chicken breasts for soup or salad.

Boston Post

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Chicken With Plums

April 26, 2012 at 12:09 pm · Filed under Fish, Poultry

I recently saw the film “Chicken With Plums.” While the Persian dish that inspired the title was barely shown or discussed in the movie, I was inspired to learn more about it.  I searched and found this recipe.

INGREDIENTS: This quantity will yield 6 servings

1.5 pounds chicken thighs, skinned
1 medium onion (about 5 ounces), chopped fine
1 pound of carrots, peeled and sliced in rounds or matchsticks
3 tablespoons brown sugar or honey
1 large orange, juiced or 1/4 cup orange juice
12 (or more) pitted prunes
2 cups chicken broth or water
4 (or more) tablespoons clarified butter or oil
1/2 cup (or more) all-purpose flour
1/2 teaspoon saffron, crushed and steeped in 2 tablespoons hot water

Rinse the chicken or rub with a cut lemon. Pat dry and sprinkle a pinch of salt and pepper all around.
Dip the chicken in flour.
Heat the oil or clarified butter in a large skillet and brown the chicken all over, which will take about 25 minutes.
Transfer the chicken pieces into a large pot. Add the chicken broth or water to the skillet and scrape the browned bits from the skillet to release and incorporate into the broth. Add the broth with the browned bits to the pot with the chicken.
Add more clarified butter to the skillet and drop the onion in the skillet and fry till translucent. Add the carrots and the brown sugar and stir to coat the carrots. Fry for about 10 or 15 minutes to soften the carrots and let them caramelize a bit.
Add the carrots and onions to the pot.
Strain the saffron and add to the pot with the chicken and carrots and onions. Cover the pot and cook on low heat for about 20 minutes. At this point, you can collect the broth from the pot by straining it and let it sit in the freezer for a couple of hours to collect the fat that congeals on the surface. Place the broth back in the pot with the chicken and vegetables.
Add the orange juice and the prunes to the pot. Cook on low heat for 20 minutes. Adjust seasoning.
Serve the chicken with Basmati rice.

 

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Mexican Chicken Flatbread

February 29, 2012 at 4:20 pm · Filed under Beans, Cheese, Poultry

4 8-inch whole-wheat flour tortillas
2 cups chopped cooked chicken
1 cup refried beans
1 teaspoon ground cumin
2 cups shredded Cheddar cheese
2 cups store-bought pico de gallo or salsa
Yield: 4 Servings
Prep: 5 min Total: 15 min (Quick)

  •  Preheat oven to 400 degrees F.
  • Place tortillas on baking sheet. Transfer to oven and bake until crispy, about 5 minutes each side.
  • Spread 1/4 cup refried beans on each tortilla. Top with 1/2 cup cheese and 1/2 cup chicken. Sprinkle 1/4 teaspoon cumin over the tortilla. Return tortillas to oven and bake until the cheese is melted and bubbly.
  • Top flatbreads with 1/2 cup pico de gallo or salsa. Serve immediately.

Mexican chicken flatbread

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Sautéed Chicken With Meyer Lemon and Rosemary

February 19, 2012 at 7:58 pm · Filed under Fruit, Poultry

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
3 tablespoons extra virgin olive oil
2 teaspoons minced rosemary
Kosher salt
1/2 teaspoon black pepper
1 1/2 Meyer lemons
2 tablespoons sugar
2 leeks, thinly sliced
2 garlic cloves, finely chopped.

1. Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
2. Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
3. Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
4. Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste. Yield: 4 to 6 servings.

NY Times: Preserved Lemons Brighten a Stir-Fry
NY Times: Sautéed Chicken With Meyer Lemon and Rosemary

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Marcella Hazan’s Two Lemon Chicken

February 8, 2012 at 1:26 pm · Filed under Fruit, Poultry

If this were a still life its title could be “Chicken with Two Lemons.” That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, “I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had.” And you know, it is perfectly true.

A 3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons

1. Preheat oven to 350 degrees.

2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.

6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.

7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.

8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.

From The Essentials of Classic Italian Cooking by Marcella Hazan.

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Super Simple Baked BBQ Chicken

October 28, 2011 at 7:06 am · Filed under Poultry

With only three ingredients, this ultra-easy barbecued chicken is baked, not grilled. Cooking in broth produces extremely moist and tender chicken. Leftovers are perfect for chicken sandwiches or salads.

2 lbs boneless skinless chicken breast halves or tenders
1 cup prepared bbq sauce
1 14 oz can chicken broth

Pour just enough chicken broth in a baking dish to lightly cover the bottom. Add single layer of chicken. Lightly brush the chicken with BBQ sauce, reserve the rest. Pour in the rest of the chicken broth.

Bake in a 325 degree oven for 60 minutes. Use the rest of the BBQ sauce to top the chicken when you serve it. Serves 8

Note: If you like, you can add cut potatoes in to the dish to cook at the same time.

mid atlantic country farms

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Engagement Chicken

April 6, 2011 at 3:36 pm · Filed under Poultry

It all began 26 years ago, when Glamour magazine fashion editor Kim Bonnell gave the recipe to her assistant, Kathy Suder, who made the chicken for her boyfriend, who, a month later, asked her to marry him. “It’s a meal your wife would make. It got me thinking,” says Jon Suder, who now has three children with Kathy. Details of the simple dish passed from assistant to assistant like a culinary chain letter. When Bonnell heard that her recipe had inspired three weddings, she dubbed it Engagement Chicken.

1 small whole chicken (approximately 4 pounds)
1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
1 tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)

1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.

6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken— this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

glamour.com

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Lidia’s Country Style Spring Chicken with Olives and Potatoes

September 6, 2010 at 3:04 pm · Filed under Poultry

4 lbs. spring chicken parts
Salt and freshly ground black pepper
¼ Cup extra virgin olive oil
1 ½ lbs. small (about 1 1/2-inch) red potatoes, halved
3 small onions (about 6 ounces)
2 sprig fresh rosemary
1 whole peperoncino (dried hot red pepper), broken in half, or ½ teaspoon crushed red pepper
20 pitted Calamata olives
2 Tbs. chopped Italian parsley

In a large bowl, toss the chicken pieces with the olive oil. Season with salt and pepper and toss again. Heat two large (at least 12-inch) non-stick or well-seasoned cast iron pans over medium heat. Add the chicken pieces, skin side down and cover the skillets. Cook the chicken, turning it once, until golden brown on both sides, 5 to 7 minutes.

Move the chicken pieces to one side of the skillet. Add the potato halves cut side down to the clear side of the skillet and cook on medium heat 15 minutes, turning them and the chicken pieces often, until evenly browned. (At this point, both the chicken and potatoes should be crisp and brown). Reduce the heat to medium-low, divide the onions, rosemary, olives and peperoncino between the skillets and cook, covered, until the onions have softened and the flavors have blended, about 15 minutes. Stir the contents of the skillets gently several times as they cook.

Drain the oil from the pan before serving chicken and potatoes, sprinkle with chopped parsley and serve.

Zabar’s

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Silver Palate Chicken Marbella

May 22, 2010 at 4:14 pm · Filed under Fruit, Poultry

This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years.  It’s good hot or at room temperature.  When prepared with small drumsticks and wings, it makes a delicious hors d’oeuvre.

The overnight marination is essential to the moistness of the finished product:  the chicken keeps and even improves over several days of refrigeration;  it travels well and makes excellent picnic fare. Since Chicken Marbella is such a spectacular party dish, we give quantities to serve 10 to 12, but the recipe can successfully be divided to make a smaller amount if you wish.

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Chicken Marbella

Yields 16 pieces, 10 or more portions

4 chickens, 2 ½ pounds each, quartered
1 head of garlic, peeled and finely puréed
¼ cup dried oregano
coarse salt and freshly ground black pepper to taste
½ cup red wine vinegar
½ cup olive oil
1 cup pitted prunes (I also like to add dates, dried cherries and dried figs)
½ cup pitted Spanish green olives (I add a few Kalamatas as well)
½ cup capers with a bit of juice
6 bay leaves<
1 cup brown sugar
1 cup white wine<
¼ cup Italian parsley or fresh coriander (cilantro), finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper, coarse salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight

Preheat oven to 350ºF.  Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.

Prijatno: Chicken Marbella – in honor of Sheila Lukins

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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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Get a Husband Brunswick Stew

February 7, 2006 at 4:12 pm · Filed under Meat, Poultry, Stews

“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.

Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.

Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

http://allrecipes.com/Recipe/Get-a-Husband-Brunswick-Stew/Detail.aspx

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Louisiana Sausage Jambalaya

January 19, 2006 at 11:56 am · Filed under Meat, Poultry, Rice

Louisiana Sausage Jambalaya by Grace Lynn

“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs sausage cut into wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.

Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice. Bring mixture to simmer.

Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

http://www.recipezaar.com/98137

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Get a Husband Brunswick Stew

January 19, 2006 at 11:52 am · Filed under Meat, Poultry, Stews

“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!”

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds sausage or ground pork
1 1/2 pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the sausage and beef and cook until evenly browned. Do not drain.

Transfer the sausage and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.

Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

http://allrecipes.com/Recipe/Get-a-Husband-Brunswick-Stew/Detail.aspx

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