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Old 08-06-2012, 06:18 AM   #11
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1) CHICKEN SAVOURY PASTRY TART
2) Stuffed chicken breast in pastry
3) Roast chicken in oven
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Old 08-06-2012, 06:35 AM   #12
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Since getting laying hens, we have more or less stopped eating chicken...it has lost its appeal! However, chicken could be the meat-eaters tofu--it is such a mild meat, it takes seasoning well and that is why there are so many ways to make chicken. What is it about the marinade you've made your "go-to" marinade that you like? What do you dislike about other marinades? Figuring these two things out might help identify the types of marinades/dishes you will like.
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Old 08-06-2012, 07:00 AM   #13
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One of my favorite ways to prepare chicken is roasted in a camp dutch oven. Butter mixed with whatever herbs are on hand rubbed over and under the skin, S&P. Place a rack under the bird to keep it off the cast iron. I have even used well washed stones to serve as a rack. I add little, usually no, water. Coals underneath and on the lid. Add more as needed. The last 20 minutes, add some extra coals to the lid to give it a nice browning. Mighty easy to do and mighty easy to eat.
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Old 08-10-2012, 06:43 PM   #14
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I make this sometimes, it's fast and easy to prepare, tho not real fancy.

Cut up some chicken into fairly small pieces. The meat off a large drumstick is enough for one person. Liberally sprinkle the chicken with some curry powder and work it in, let sit for maybe 10 min or longer while you prepare the other items.
Dice up a stalk of celery, some diced onion and microwave it for 30 seconds to soften them up.
Place a serving of frozen green peas in a covered dish with a bit of water and microwave that for about 2 min or until cooked. Keep celery and peas and onion and chicken ready to add to a serving of instant rice. Saute the chicken pieces until cooked. Cook the rice. Afterwards, add about half a tablespoon of butter to the cooked rice along with some more curry powder and salt (to taste). Add in the celery, peas, onion, chicken and mix together.
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Old 08-10-2012, 08:06 PM   #15
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Easy I like to make this freeze half and serve it over white rice. take 6 whole chicken breasts halved and in a heavy skillet brown the chicken in 2-3 tab. butter. Stir in 1 teas. curry powder into the pan juices. Blend in 1/2 cup of plum jam and 1/4 cup of cream sherry and pour over the chicken. Cover each piece of chicken with 1-2 slices of fresh sliced lemon, cover the skillet and simmer 30-40 min. Remove chicken to a heated serving platter and keep warm, Boil pan juices to reduce slightly then spoon over the chicken and serve. Nice served over white or brown rice. enjoy
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Old 08-10-2012, 08:57 PM   #16
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Quote:
Originally Posted by TATTRAT View Post
I like to marinate in a mix of soy, brown sugar(a lot, enough to off set the saltiness of the soy), mirin, ginger, garlic, sesame oil, green onions, and cilantro. Make the marinade separately, and reserve some of it, as it cooks down wonderful, and add a little crushed red pepper flakes. . .anywho, marinate your bird(boneless skinless thighs for me), 6 hours is good, over night is better, and sear off really well, finish in the oven, then julienne, toss with some sweated diced peppers and onion, add some of the reserved marinade that you have cooked down a bit and thickend with a slurry, and viola: The best "Bourbon" Chicken you have ever had.

For a more laid back, easy breezy marinade, I use this for almost all of my airline stlye chicken breasts: Balsamic, lemon zest, minced basil, minced rosemary, minced garlic, and olive oil. I typically put the bird boobs in a large zip top freezer bag, add the marinade, and massage the bird until well worked, and just let 'em be. Again, 6 hours is good, over night is better. Grill 'em, pan sear 'em, it's all good.

I like to take prefab Jerk Seasoning(dry), mix in just enough Sweet Thai Chili sauce to make it a paste, add a hand full of chopped green onion, a little vanilla extract, 2 whole star anise, a splash of cider vinegar, and marinate 8 cut chicken for a day. Best over a charcoal grill, and simple garnished with caramelized pineapple, and cilantro.

Beer can chicken, just Google it, that should keep ya busy for a month or two. The marinades run far and wide, but the technique is GREAT. Instead of using beer, I use margarita mix, with a bird that has been marinated with Onion, garlic, cilantro, lime, pepper, oil, tequila, cumin, chili powder, and sea salt. Margarita Chicken anyone?
These are all great ideas! In fact I copied off the quote above to a local copy to consider for future ideas. (BTW I prefer dark meat too.)

I divide chicken cookery into about four main categories:
  • whole chickens (or the whole chicken cut up)
  • boneless, skinless chicken breasts
  • all similar pieces, usually bone in with skin (breasts, thighs)
  • ground chicken
  • chicken cut up into bite sized pieces
I often roast whole chickens. The procedure is ridiculously simple. Preheat your oven, wash off the chicken, put it on a rack and into the oven, and monitor its internal temperature via probe or periodic manual readings, when it reaches target temperature take it out, it's done.


This is the functional equivalent of buying a roasted chicken hot at your supermarket. Can be used for about anything. They're good just as they come out of the oven (or store). Usually served skin-on for maximum taste. Or rip the meat out and use in tacos, just add the usual lettuce, onion, tomatoes, maybe cilantro and/or cheese, and taco sauce. Or use in any recipe that calls for cooked chicken, e.g.. lasagne or enchiladas.


Boneless, skinless chicken breasts are more or less protein substrates, having only a mild chicken flavor and begging to have flavor added by breading and/or sauces. Their blandness is key to this strategy. Pound them and bread them and use them for Chicken Parmesan or any number of recipes with or without breading. I particularly favor the French mother sauces to give taste to this mild tasting cut. The French mother sauces may seem intimidating at first but make a few and they will become second nature, and will give you infinite variety when you make child recipes of these mother sauces. (That is of course why they are called mother sauces!)


All similar pieces: You can buy all breasts, all thighs, all drumsticks, usually skin on and bone in. These are ideal for BBQ and I'm a leg man! Or marinate them with your preferred marinade (or better, try everybody else's until you find ones you like). My particular favorites are (1) store bought BBQ sauce (KC Masterpiece) or Thai BBQ recipes (Google that; my Gai Yang recipe is conspicuously missing from the top 10! )


Ground chicken: Stuff things with it, particularly bell peppers (Greek recipes abound) or make tacos as a healthier version of beef tacos. (Myself I usually prefer chicken or beef pieces in tacos, but many people start out tacos as ground meat.) Or make chicken meatloaf!


And finally, chicken cut up into bite sized pieces: AKA "Asian style," and again there are too many recipes to cover, stir fries, curries and many other recipes, including Italian, chicken pieces sauteed often with other vegetables and served over pasta.


Chicken is popular because it has a mild taste and can take on the taste of many flavor enhancing ingredients and spices, and because it is more affordable than many alternatives particularly beef.
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Old 11-06-2012, 11:18 PM   #17
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Originally Posted by kadesma View Post
Easy I like to make this freeze half and serve it over white rice. take 6 whole chicken breasts halved and in a heavy skillet brown the chicken in 2-3 tab. butter. Stir in 1 teas. curry powder into the pan juices. Blend in 1/2 cup of plum jam and 1/4 cup of cream sherry and pour over the chicken. Cover each piece of chicken with 1-2 slices of fresh sliced lemon, cover the skillet and simmer 30-40 min. Remove chicken to a heated serving platter and keep warm, Boil pan juices to reduce slightly then spoon over the chicken and serve. Nice served over white or brown rice. enjoy
kadesma
Thanks Kades
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