Tag Archives: chicken

Basic Stock

Basic Stock

Basic Stock

Cook Time: 4 hours

Yield: 1 Gallon

Ingredients

  • 8 lb. Bones
  • 1/2 lb. Onion, quartered & peeled
  • 1/4 lb. Carrot, peeled, rough chop
  • 1/4 lb. Celery, rough chop
  • 1 Bay leaf
  • 3-4 Parsley stems
  • 1 tsp Peppercorns, cracked
  • 1-2 Sprigs of Thyme
  • 5 qt Water, cool

Instructions

  1. If you are making chicken or pork stock then the bones are firsh blanched to remove blood and impurities so that you end up with a clearer better tasting stock. To do that cover the bones with cool water and then bring the water up to a simmer and wait for the water to turn from pink to a light grey. As soon as the water turns grey drain the bones and rinse well. Now your bones are ready to start the stock.
  2. Place bones and measured water into a pot big enough to offer a couple inches of space for the additional ingredients and protects you from boiling over. Bring the water to a boil over high heat and immediately lower the temperature to low so that it a very low simmer that is just lightly bubbling occasionally. Start tracking time once you hit a boil.
  3. After 3 hours of simmering add your Onion, Carrot and Celery which is also known as a standard Mirepoix and the Bay, Parsley, Peppercorns, and Thyme which is also known as the Sachet E'pice. Cook for an additional hour then drain through a fine mesh strainer into either a metal container that can be placed in an ice bath to chill for future use or another pan for immediate use.

Notes

Stock is not salted because it is used for bases for other dishes and it is best to wait and salt those dishes as they are made so that the end product does not end up over salted.

http://www.culinarycafe.com/2016/11/23/basic-stock/

Spicy Korean Fried Chicken

My family doesn’t even ask for regular fried chicken since we started making korean fried chicken.

Spicy Korean Fried Chicken

Spicy Korean Fried Chicken

This recipe was adapted from Maangchi

Ingredients

  • 3 lbs chicken pieces
  • 1/2 cup all purpose flour
  • 1/2 cup rice flour
  • 2 tbsp powered sugar
  • 1 tsp black pepper, ground
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 egg
  • For Sauce
  • 1 tbsp canola oil
  • 4 cloves garlic, minced
  • 1/3 cup tomato ketchup
  • 1/3 cup rice syrup, honey, or corn syrup
  • 1/3 cup hot pepper paste, less if you lack heat tolerance
  • 1 tbsp apple vinegar
  • 1/4 cup sesame seeds

Instructions

  1. Rinse chicken in cold water. Drain and shake off excess water.
  2. In a large bowl combine all purpose and rice flour with salt, pepper, baking soda and powdered sugar. Mix well.
  3. Lightly beat your egg and add it to dry mixture. Add chicken pieces and mix well with your hands until all the chicken is coated.
  4. Heat 6-7 cups of oil in a wok or frying pan and heat until oil bubbles when chicken is added (about 350-375 F).
  5. Fry for about 10 minutes until chicken is lightly browned Remove from oil on to a grate where oil can drain from chicken. Let them rest for a few minutes.
  6. Fry them again for another 10 minutes until all pieces are golden brown and crunchy.
  7. Sauce Time - Make while chicken is frying
  8. Add 1 Tbsp Canola oil and minced garlic into a pan over medium heat
  9. Add ketchup, rice syrup, hot pepper past and vinegar to pan and simmer for 7 minutes stirring frequently.
  10. Keep warm until chicken is ready
  11. Add twice fried chicken to sauce or together in a large bowl and stir gently with a wooden spoon.
  12. Sprinkle with roasted sesame seeds and server with warm rice.
http://www.culinarycafe.com/2013/01/23/spicy-korean-fried-chicken/

Green Chile Chicken and Rice Wraps

Green Chile Chicken and Rice Wraps

Prep Time: 0

Yield: 4

Green Chile Chicken and Rice Wraps

This recipe is made in a rice cooker and is very simple to make.

Ingredients

  • 1 1/2 cups medium-grain rice, such as Calrose
  • 3 cups chicken broth
  • 1 4-ounce can diced green chiles with liquid
  • 1 small onion, chopped
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch chuncks
  • 1 tsp salt
  • 1 tbsp cumin, ground
  • 1/4 tsp cayenne pepper
  • 1 tsp chili powder
  • 6 flour tortillas
  • 1 cup sour cream
  • 2 tbs fresh cilantro, chopped
  • 1 t

Instructions

  1. Place the rice, chicken broth, chiles in the inner pot and stir.
  2. Add the onion, chicken then the seasonings, lightly stir, then cover and press the white rice button.
  3. Wait 25 minutes then loosely wrap the four tortillas in a paper towel and place them in the steam tray and place in cooker.
  4. Combine the sour cream, cilantro and chives in a small bowl.
  5. When the cooker is finished carefully remove the steam tray and check the chicken with tip of a knife to determine that the chicken is cooked through and no pink remains.
  6. Serve by spooning mixture into the tortillas and topping with sour cream and cheese before serving.
http://www.culinarycafe.com/2011/04/14/green-chile-chicken-and-rice-wraps/

Mediterranean Quinoa Salad with Feta and Grilled Chicken

Mediterranean Quinoa Salad with Feta and Grilled Chicken

Prep Time: 0

Yield: 6

Mediterranean Quinoa Salad with Feta and Grilled Chicken

A light summer salad made with Quinoa.

Ingredients

  • 2 Chicken Breast, pounded flat
  • 1/2 cup balsamic vinegar
  • 3 tbsp. Lemon Juice
  • 1 tbsp. Oregano, dried
  • 2 tbsp. Greek Seasoning
  • 2 tsp. Garlic, minced or 1 tsp. granulated garlic
  • 1/2 tsp. Black pepper, ground
  • 2 cups Quinoa, uncooked
  • 1/2 cup Feta, chunks
  • 1/4 cup R

Instructions

  1. Put the flattened chicken breasts in a zip seal bag with the vinegar, lemon juice, oregano, Greek seasoning, garlic and black pepper. Let marinate in the refrigerator overnight or at least 2-3 hours.
  2. Prepare the Quinoa as per box instructions or if you don't have instructions you use 1 part quinoa to 2 parts water and cook as you would rice. It does very well in a rice maker. Let the cooked quinoa cool and move to refrigerator until you are ready to assemble salad.
  3. Grill Chicken over indirect heat. Once It has reached 160 degrees remove from grill and let rest for 5-10 minutes.
  4. Combine feta, onion, tomatoes, cucumber and salad dressing. Stir to coat and let sit for 5-10 minutes for flavors to meld. Add cold quinoa, making sure to break up any large chunks. Stir well to coat quinoa with dressing and mix in vegetables well. Taste at this point to see if you need to add any more dressing for flavor.
  5. Slice chicken into bite size chunks. Plate the salad with the quinoa as your base and top with Chicken and maybe a little extra feta and tomato.
http://www.culinarycafe.com/2010/07/26/mediterranean-quinoa-salad-with-feta-and-grilled-chicken/

Grilled Chicken

Grilled Chicken

Prep Time: 0

Yield: 4

This chicken is guaranteed winner every time I make it. Even people who say they don't care for grilled chicken come back for more of this chicken.

Ingredients

  • 4 cups water
  • 1 cup kosher salt
  • 1/4 cup black pepper, ground
  • 1/4 cup brown sugar, packed
  • 1/4 cup mulling spices, whole
  • 1 cup cider vinegar
  • Quartered Chicken Parts, any quantity you need
  • Lemon pepper seasoning, to taste
  • Granulated garlic, to taste
  • 1 bay leaf

Instructions

  1. Bring water to boil in saucepan and add kosher salt, pepper, sugar, bay leaf and mulling spices. Stir and turn down to simmer for 5 minutes than turn off heat and let cool for 30 minutes. Add vinegar to cooled brine.
  2. Rinse chicken and remove extra fat. Place chicken in a non-reactive container and add 2 water glasses full of ice. Poor brine mixture over chicken and ice, cover and let stand for 1-2 hours. Remove chicken from brine but do not rinse. Sprinkle with lemon pepper and granulated garlic and maybe a bit of salt depending on how salty your lemon pepper seasoning is.
  3. This chicken should be grilled indirectly so only put coals on one side of your grill or only light one side of your gas grill. Get the grill hot and place the chicken on the cooler side of the grill until juices run clear. To get the grilled crispy skin move chicken to hot side just before removing from grill. Cooking your chicken with this method not only makes for very flavorful and juicy chicken but it also doesn't need watched carefully, just rotate the pieces every 15 minutes or so that everything cooks evenly.
http://www.culinarycafe.com/2009/09/01/grilled-chicken/

Thai-Style Grilled Peanut Chicken

Thai-Style Grilled Peanut Chicken

Prep Time: 0

Yield: 6

Thai-Style Grilled Peanut Chicken

Ingredients

  • 1/2 cup peanut butter, (creamy or crunchy)
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons curry powder
  • 2 clove garlic, minced
  • 1 tsp fresh ginger
  • 1 tsp sesame oil
  • 2 to 2 1/2 pounds cut up chicken

Instructions

  1. Blend peanut butter with honey, soy sauce, sesame oil, and ginger until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours.

    Remove chicken from marinade and broil or grill over medium heat 4 to 6-inches from heat. Turn chicken and brush with marinade occasionally while cooking.

    (Do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15 to 30 minutes depending on size and piece.
http://www.culinarycafe.com/2009/08/17/thai-style-grilled-peanut-chicken/

Nellies Golden Chicken

Nellies Golden Chicken

Prep Time: 0

Yield: 6

Nellies Golden Chicken

Ingredients

  • 1 pint water
  • 1 quart cidar vinegar
  • 3/4 cup Kosher salt
  • 1/2 cup Worchestershire sauce
  • 1/4 cup ground black pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder or dried minced onion
  • 3 whole chickens split

Instructions

  1. Place chicken halves in a sealable container that is large enough to hold chicken and marinade and still fit in your refrigerator. Pour the rest of the ingredients over chicken and mix a little. seal and refrigerate overnight.

    Prepare grill for indirect grilling and indirectly grill chickens until their internal temperature reaches 180 degrees and the juices run clear.
http://www.culinarycafe.com/2009/08/17/nellies-golden-chicken/

Cashew Chicken with Bok Choy

Cashew Chicken with Bok Choy

Prep Time: 0

Yield: 4

Cashew Chicken with Bok Choy

Ingredients

  • 1/4 cup chicken stock or canned low-sodium chicken broth
  • 1/4 cup dry sherry
  • 1/4 cup soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons peanut oil
  • 3/4 raw cashews
  • 5 scallions, white and green parts seperated and thinly sliced crosswise
  • 1 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon Szechwan peppercorns
  • 1 /14 pounds chic

Instructions

  1. In a small bowl, use a fork to blend the chicken stock with the sherry, soy sauce and cornstarch.

    Heat 1 tablespoon of the oil in a large skillet. Add the cashews and cool over moderate heat, stirring, until lightly browned, about 1 minute. Using a slotted spoon, transfer the nuts to a plate.

    Heat the remaining 1 tablespoon of oil in the skillet. Add the white part of the scallions, the ginger, garlic, and Szechwan peppercorns and cook, stirringfor 1 minute. Add the sauce and arrange the chicken on a slingle layer in the skillet; season with salt and pepper. Arrange the bok choy in a layer over the chicken. Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes. Transfer the chicken, bok choy and sauce to bowls. Garnish with scallion greens and cashews and serve with rice.
http://www.culinarycafe.com/2009/08/17/cashew-chicken-with-bok-choy/

Oriental Honey Lemon Chicken

Oriental Honey Lemon Chicken

Prep Time: 0

Yield: 4

Oriental Honey Lemon Chicken

Ingredients

  • 1 lemon
  • 1 chicken bouillon cube
  • 4 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons vegetable oil
  • 8 chick thighs roughly chopped with skin and excess fat removed
  • 1/2 cup chopped onion
  • 3/4 cup short grain rice, uncooked
  • 3 carrots, thinly sliced
  • 1/8 teaspoon white pepper

Instructions

  1. Zest entire lemon and then juice the lemon. Dissolve bouillon in 1 1/4 cups hot water. Mix in honey, soy sauce, lemon juice and zest. Heat large frying pan over high heat. Add oil; coat bottom of pan. Add thighs, in a single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onionto same pan; saute 30 seconds. Mix in rice, carrots, pepper and honey mixture. Mix in chicken. Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, or until liquid is absorbed. Remove from heat. Let stand covered 10 minutes before serving.
http://www.culinarycafe.com/2009/08/17/oriental-honey-lemon-chicken/

Tea Smoked Chicken

Tea Smoked Chicken

Prep Time: 0

Yield: 4

Tea Smoked Chicken

Ingredients

  • 3 pound whole chicken
  • 1 teaspoon ground Szechwan peppercorn
  • 1 tablespoon salt
  • 1 teaspoon Chinese Five Spice
  • 1/2 cup black tea leaves
  • 1/2 cup brown sugar
  • 1/2 cup raw rice
  • 2 to 3 chunks fresh ginger
  • 2 to 3 large strips of orange zest
  • 2 tablespoons sesame oil
  • Scallion brushes

Instructions

  1. Wash the chicken and pat dry inside and out with paper towels. Combine Szechwan peppercorns, salt, and fivespice powder in a small bowl. Rub the seasonings into the outside and inside cavity of the bird. Place the chicken in a large bowl, cover, and refrigerate 8 hours or overnight.

    Fill the lower part of a steamer with enough water to come within an inch of the cooking rack. Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer. Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away.

    Line a large wok or a heavy Dutch oven with tightfitting lid with heavyduty aluminum foil.

    Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot. Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it. Place the chicken on the rack, breast side up. Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid. Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't escape.

    After you detect smoke, smoke the chicken for 20 to 25 minutes. Turn off the heat and let the smoke subside, about 5 minutes. The chicken should be a rich, golden brown on the outside.

    Lift out the smoked chicken and transfer to a cutting board. Immediately brush the sesame oil lightly over the outside. Allow chicken to cool, about 10 minutes. To serve, cut off the wings and legs. Divide the body of the chicken in half lengthwise by cutting through the breast and backbone. Lay the halves flat on the cutting board, skinside up, and use a cleaver to chop through each half, bones and all, into 3 to 4 equal pieces. Chop the wings and legs into pieces as well. Arrange the chicken pieces on a large platter, and garnish with the scallion brushes.
http://www.culinarycafe.com/2009/08/17/tea-smoked-chicken/

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