[dokebi]

I recently noticed that the way I cook my chicken has been boring with no flavor. Basically some garlic, pepper and salt..

Does anyone have any recipes for something different? I especially need a good fried chicken recipe.. Thanks..

 

[john_jcb]

Take a whole chicken, cut out the backbone and lay it flat, now pull out the breastbone.

Make a mixture of your favorite herbs and spices. Lemon works well too.

With your fingers distribute the mixture between the skin and meat of the leg, thigh and breast.

350 degree oven until it is cooked.

 

[dokebi]

I dont know the secret herbs and spices...

 

[erix]

Take two chicken breasts and discipline them soundly (i.e. wrap in cling film and pommel with one of those spikey hammer things).

Get a plate and put 3 tbs. grated parmesan on it and smash the breast into it to get a good, even coat on both sides.

Get another plate and put 3 tbs. flour on it and do the same thing.

First parmesan, then flour.

Ok, now flop 'em in a frying pan with 1 tbs, GOOD olive oil and slowly fry them up.

Note! If your pan is too hot the parm will stick = bad scene.

Good as they are or top with a tomato-based sauce. I'd tell ya mine but you didn't ask for tomoato recipes.






Ok, I'll tell ya.

Get a can of DelMonte Stewed Tomato's, Italian Recipe. Dump the can in a small sauce pan with a lot of rosmary and a dab o' salt to taste.

Now, remember those chicken breasts? They're done now. Put them in the toaster oven to stay warm.

Get a half an onion and chop it up fine. Throw the onion in the pan you cooked the chicken in. (Note! it's called "deglazing"). Let the onions cook for a few minutes to make them soft.

Now, dump in the tomato mixture and simmer for a few more minutes.

Did you start the pasta yet? I hope so cause it should be done now. I use three-cheese tortellini. Rinse, return to the pan and add a dab o' olive oil and parmesan.

Plate it:
Chicken breast with a spoonfull of sauce on top, pasta with a sauce dabbled all over, garnish with parmesan.

ok,
chef erix

 

[neil]

I think a key to the right tenderness and cooking time is using a thermometer. My wife picked up a digital thermometer for our Thanksgiving turkey, and we poked at it here, poked at it there, and when we hit the target temperature, we pulled it out of the oven, and holy smokes, it was perfect. Also, deciding how long to cover/tent the meat is important too -- keep it tented for about 75% of the time, and then the last quarter, take off that cover for that deep brown.

One of my favorite sites Cooks Recipes has a bunch of chicken recipes. I use this site religiously.

 

[dokebi]

Nice. Keep them coming.

 

[BDA_ABAT]

Chicken + marinade + grill =

Marinade:

2 full boneless skinless chicken breasts (or use the bones, totally up to you)
juice of 6 limes plus some lime zest. Sorry, gotta be fresh lime, not the stuff in the plastic lime.
6 cloves of fresh garlic, minced
two handfulls (about 1.5 - 2 cups packed leaves) of fresh cilantro leaves, chopped coarse
3/4 - 1 cup olive oil
1/8 teaspoon sea salt or Kosher salt
(optional: can add some diced hot peppers for a more, ummm, robust flavor)

Marinate chicken at least 4 hours; overnight is better, two nights is tooo much!

Grill, and enjoy!

BTW: this works REALLY well with pork tenderloin as well.

Bruce

 

[redshifter]

john's got the right idea.

crushed garlic
olive oil
dash of white wine vinegar
a little melted butter
sage
salt
pepper
crushed rosemary
fresh lemon juice

mix together in the olive oil and let sit for a while. then rub it UNDER the chicken skin, between the meat and skin. this keeps the garlic from burning, and burned garlic is pretty bitter. plus the extra oil makes the meat at tender as rotisserie chicken.

 

[ian]

My favorite is a recipie for balsamic chicken:

Mix flour, garlic power, salt, pepper in a plastic bag. Throw in the chicken breasts and shake around until they are coated.

In a pan, melt a little butter and a little olive oil. Cook the chicken thoroughly (brown each side, then put it on a lower temperature and cover it to steam it through).

Remove the chicken. Put in equal parts chicken broth (from a can), and balsamic vinegar. Add a little flour and butter and stir it together for a few minutes (let it thicken). Don't cook it much, just put it on warm. Then throw in the chicken, let it satuee for a few more minutes, and serve.

Very tasty chicken with a very tasty sauce - I love balsamic vinegar and with the chicken broth it is toned down enough to be very enjoyable.

 

[nanahachi]

i'm barely on speaking terms with my stove (although it is gas, and a beauty).

i wish i had recipes to contribute. i usally cop out and buy marinade packs from the store. ill just lurk in the corner and copy down what you guys post.

great idea dokebi

thanks for sharing everyone! btw, these all sound delicious!! thanks for the easy to follow directions

hmmm, a headfi cookbook...what an idea...

 

[Audio-Me]

roasted garlic
grilled onions
lemon
olive oil
vinegar
salt & pepper
cayenne
paprika

there's lots of other stuff you can add to make it fancy and unique, but those are my main ingredients for all kinds of stuff.

I like it mesquite grilled which gives it a smokey taste

 

[erix]

Quote:

Originally posted by ian My favorite is a recipie for balsamic chicken: Mix flour, garlic power, salt, pepper in a plastic bag. Throw in the chicken breasts and shake around until they are coated. In a pan, melt a little butter and a little olive oil. Cook the chicken thoroughly (brown each side, then put it on a lower temperature and cover it to steam it through). Remove the chicken. Put in equal parts chicken broth (from a can), and balsamic vinegar. Add a little flour and butter and stir it together for a few minutes (let it thicken). Don't cook it much, just put it on warm. Then throw in the chicken, let it satuee for a few more minutes, and serve. Very tasty chicken with a very tasty sauce - I love balsamic vinegar and with the chicken broth it is toned down enough to be very enjoyable.

Just made this - very nice, ian!

ok,
erix