…chicken. I usually blast my chicken at 450F for 45 minutes and then let it rest for 15 before carving. It always comes out with beautiful crispy skin and moist…
…the cooking liquid. 2. Meanwhile, cut the chicken into ½ inch cubes. Melt the butter in a large skillet over medium heat. Add the chicken and a pinch of salt…
…below) Salt (Franck suggests sea salt, preferably Fleur de Sel) and pepper to taste 9 cups chicken stock (recipe below) or store bought chicken broth, heated 2 tomatoes, quartered 3…
A few years ago I learned how to make the best fried chicken ever at Martha Lou’s kitchen in Charleston, South Carolina. I checked and they are open! Marthalouskitchen.com. If…
One of the most popular recipes ever on “Sara’s Weeknight Meals,” was Dale Talde’s Angry Chicken (fair warning – there is a bit of heat in there). You can find…
I was plenty happy to meet rotisserie chicken, but now I have found rotisserie duck. Rotisserie duck, like rotisserie chicken, should be one of the home cook’s favorite cheating ingredients….
…Ingredients: For the broth and vegetables: 7 cups chicken stock, preferably homemade One 3-inch piece fresh ginger, peeled and thickly sliced 4 garlic cloves, peeled and smashed with the side…
…or it will become soggy. COOK’S NOTES: Turkey or Chicken Stock I understand that most people are going to reach for a can of store bought chicken broth on a…
…than chicken or perhaps it is because they are a little scary for people who are used to chicken in parts. But they are delicious, indeed, and their greatest attribute…
…for 5-7 minutes or until slightly golden. 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups chicken or turkey broth (homemade or store bought) Directions Cook onion and celery…
…cans red kidney beans 6 cups chicken broth 1 Turkish bay leaf 1 1/2 cups cooked white or brown rice (1/2 cup uncooked rice equals 1 1/2 cups cooked) Directions…
…kosher salt 1/4 teaspoon freshly milled black pepper Combine the chicken broth and the oyster sauce in a small saucepan. Whisk together the wine and cornstarch. Bring the chicken broth…
Recommended side dishes: coucous and butter braised baby carrots Makes 4 servings Ingredients 6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth…
…6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry red wine 2 teaspoons coarsely crushed black peppercorns 1/2 teaspoon…
…bay leaves, preferably Turkish 1 teaspoon dried thyme 1 quart chicken stock For the flying disks: ¼ cup chicken stock 4 large eggs, beaten 2 tablespoons vegetable oil ¾ teaspoon…
…chicken broth, scraping up the brown bits and take the pan off the heat. Add the wine to the shallots and simmer until reduced by half. Add the chicken broth…
…sliced (about 1 cup) 1 medium head cauliflower (about 2 pounds) 1 small Yukon gold potato (about 4 ounces) 4 cups canned chicken broth or Chicken Stock (Sara’s Secrets for…
…the salt to do its osmosis thing. I also tried stuffing herb butter under the skin because recently, I developed a recipe for a roast chicken with vegetable stuffing under…
…butter 4 cups Homemade Chicken Stock (page 10, add preparation time) or canned broth 1⁄2 pound asparagus 1⁄2 pound small white mushrooms 2 ounces Parmigiano-Reggiano 1 cup shelled fresh or…
…oil 1 tablespoon unbleached all-purpose flour 1 tablespoon packaged Creole or Cajun spice mix (see Tips, recipe below) 1 cup canned chicken broth or Chicken Stock (see Episode 103) 2…
…cups cooked shredded chicken (leftover, or a store bought rotisserie chicken) 1 1/2 cups shredded Queso Chihuahua or Muenster cheese (about 6 ounces) 1 cup finely chopped white onion 1/3…
…and substitute vegetable stock for the chicken stock, and you’ve got a lean, vegetarian version of this winner 2 tablespoons vegetable oil 6 ounces ham 1 large onion 4 medium…