Classic Chicken Recipes Southwest Chicken Salad
Total Page：16
File Type：pdf, Size：1020Kb
Table of Contents: FAQ’s about Roast Chicken.........................................................................2 Four Techniques for the Best Chicken.........................................................3 Part I: Chicken Main Dish Recipes..............................................................4 Basic Roasted Chicken.................................................................................4 Easy Roast Chicken.....................................................................................5 Roast Chicken with Apple Cornbread Dressing.............................................6 Oven-Fried Chicken.....................................................................................7 Tangy Barbecued Oven-Roasted Chicken.....................................................7 Sione’s Barbecue Chicken..........................................................................8 Lemon Fried Chicken..................................................................................9 Chicken Breasts with Lemon Herb Sauce..................................................10 Lemon Thyme Chicken with Skin-On Mashed Potatoes..........................11 Chicken and New Potatoes Skillet Dinner.................................................12 Sweet & Spicy Caribbean Chicken..............................................................13 Chicken Spaghetti Bolognese.....................................................................14 Sautéed Chicken with Mushroom Sauce....................................................15 Hungarian Paprika Chicken......................................................................16 Florida Baked Chicken...............................................................................17 Part II: Other Chicken Recipes...................................................................18 Chicken Primavera with Summer Squash..................................................18 Chicken and Cheddar Biscuit Casserole......................................................19 Bruschetta Chicken Bake..........................................................................20 Chicken and Dumplings.............................................................................21 Chicken Pot Pie with Green Beans in a Cream Sauce.................................22 Garlic Chicken Stir Fry..............................................................................24 Chicken Enchiladas...................................................................................25 Chicken Fingers........................................................................................26 Chicken and Black Bean Chili...................................................................26 Classic Chicken Recipes Southwest Chicken Salad...........................................................................27 “Chicken is so versatile. It’s hard to go wrong with chicken.” - Dennis Weaver Copyright 2015, The Prepared Pantry. All rights reserved. The material herein is published by The Prepared Pantry for the private use of individuals and may not be used for commercial purposes without the express consent of the publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or implied, and the recipient is using this information at his or her own risk. Four Techniques for the FAQs About Roast Chicken Best Chicken far recesses of the chicken In our quest for the best roast chicken, we 3. For Flavor: Inserting Herbs and reaches 160 degrees, the discovered four techniques–two for flavor Spices Under the Skin tender breast meat will be and two for moistness and tenderness. For overcooked and dry. flavor, we used a technique for putting With the back of a spoon, create pockets on herbs and spices under the skin and one the breasts and legs. Place spices or herbs Won’t soaking in water for injecting chicken with a marinade. For in these pockets and spread around. This do the same thing as moistness, we brined and infused chickens works best in conjunction with brining or soaking in brine? with steam. All four of the techniques are infusing steam during baking. remarkably successful. No. We don’t understand 4. For Flavor: Inserting Marinade the chemistry, but soaking in 1. For Moistness and Tenderness: Use a marinade injector to insert a wide brine works much better than Brining soaking in plain water. The range of marinades directly into the meat of chicken is moister and more Brine the chicken for one hour, in the the chicken. Puree chunky marinades first– tender. It seems that the salt refrigerator, in a solution of 1/2 cup salt for those with herbs or vegetables. This method water penetrates the walls of ten cups water. If you brine the chicken, works well in conjunction with a vertical rack the cells better than unsalted you can still insert flavors under the skin. with infuser. water. Injecting marinade after brining does not Do I use cold water or work well. warm? 2. For Moistness At what temperature should you roast Cold water. You don’t want either the and Tenderness: your chicken? chicken or the water rising above 40 degrees. Infusing with At 40 degrees, bacteria starts to multiply Steam In preparing this issue, we read many much more rapidly. recipes and found baking temperatures Infusing with steam from 325 to 500 degrees. As a principle Since it’s only an hour, can I let my chicken leaves the chicken for roasting meat, a slow roast is preferred soak on the counter? No. You have to keep moist and tender and results in a more tender, moist product. the temperature below 40 degrees. If you without becoming And while we tried, higher temperatures, we kept adding ice to chill the water, you could. soggy. The best way had better results with the oven set on 350 to infuse with steam If you really don’t have room in the or 375 degrees. is with a vertical rack refrigerator, consider a vertical roaster with with infuser. You One of the reasons offered for higher infuser. can inject marinade temperatures is the argument that higher into the chicken temperatures are required to brown the What does basting do? before baking with bird. Not so. If you brush your chicken with Basting with butter helps brown the skin this method. melted butter before baking, it will brown nicely and make it crisper. If you eat the very nicely. skin, that’s important. The butter makes What about stuffed chicken? the skin taste better. We don’t think that the butter penetrates enough to make an If you stuff your chicken with dressing will it appreciable difference in the flavor of the be moist? Not as moist as a brined chicken meat. or one baked with an infuser. If you have a very moist dressing, it may help. But to be We rub our chickens with butter before safe, the dressing must reach 160 degrees. baking but don’t bother to baste while (Dressing stuffed inside of a chicken or a baking. turkey where unsafe juices can drip into the dressing, is a common source of food poisoning.) By the time the dressing in the 2 3 Part I: Chicken Main Dish Recipes Basic Roasted Easy Roast Chicken Chicken This is a basic chicken recipe but much more the chicken, use a vertical rack with Directions moist and tender than a chicken just popped an infuser. Fill the reservoir with the into the oven. liquid of your choice. Preheat the oven to 400 degrees. 3. Use a pastry brush to brush the skin 1. Season the cavity of each chicken with Ingredients of the chicken with the melted butter. salt, pepper, thyme, and rosemary. 1 whole chicken, 3-1/2 to 4 pounds in Use a spoon to lift the skin away from Place a bay leaf in each chicken. weight the breast meat. Spoon any herbs or 2. Place the chickens on a rack, breast 2-3 tablespoons butter, melted herb butter into the pockets and press on the skin to spread the paste onto side up, in or over a pan. salt and pepper the breasts or sprinkle salt and pepper 3. Roast the chickens for 1 hour and into the cavities. 1/2 cup salt for brining or use an infuser 15 minutes or until the internal Notes: Chicken can become very dry in 4. Place the chicken in the center of the temperature in the thigh meat is 170 roasting and nearly unpalatable. To avoid oven and roast it until it is done, about degrees. 1-1/2 hours. Test for doneness with an dry chicken, you need to infuse water into 4. Remove from the oven and let rest for insta-read thermometer. (See below.) the chicken. You can do that in one of two ten minutes. Save the drippings for ways. Use a vertical roasting rack with an gravy if you’d like. infuser. In this way, you create steam in Cook’s notes: Do not overcook. Use an insta-read thermometer to tell when the body cavity that permeates the meat. 5. With kitchen shears or poultry shears, your chicken is cooked. The thermometer The infuser can be loaded with water, juice, split the chicken in half cutting down should be inserted deep into the meat but cider, pop, or beer. Herbs or spices can be the center of the back and the center not against the bone since the bones tend It’s easy to roast a chicken. While you can added to the reservoir. of breasts. Place a half chicken on to reach a higher temperature than the inject flavors and put them under the skin, each plate for serving. The other way to create a moist chicken, is meat does. The breast meat should test 165 you don’t have to. In this case, we simply to soak it in a brine solution for an hour. degrees and the thigh meat, 170. used seasoning. The salt water will permeate the bird so You can bake this chicken in three ways: on that the