Archive for the ‘chicken’ Category

I’m addicted to garlic salt. Garlic salt made by the Essex Garden Club in Essex, CT. It’s not available on-line. In fact, there are only 2 places I know you can get it. One is the annual “May Market,” where worshippers of this salt, like me, can replenish their pantry. This year, the date of the May Market  is May 13th, from 9AM to 2PM. (www.essexgardenclubct.org)

If I miss the May Market, my only other chance is to go to a local gift shop called Gracie’s Corner, on the main drag in Essex. But they’ve got a limited supply, so I beg my Essex friends to go there and buy 6 jars at a time for me. I used to be able to have them shipped directly from the shop, but a few years ago they told me they don’t ship anymore. I was heartbroken.

 

This should last me a couple of weeks!

What makes the Essex Garden Club garlic salt so amazing is that you actually see pieces of garlic and herbs in it. I’m not sure what they do to it and how they do it, but it’s so damn good, I’ve got to put it on everything. Case in point: garlic salt chicken thighs!

The thighs can take the high heat without drying out because they’ve got more fat than other cuts. The skin gets so crispy, you’d think it has breadcrumbs on it, but it’s simply a glorious garlic salt crust!

 

3 lbs. chicken thighs
olive oil
2 tablespoons Essex Garden Club garlic salt
1 tablespoon granulated onion
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon pepper

 

Pre-heat the oven to 400 degrees.

Combine the garlic salt, onion, oregano, parsley, and pepper in a bowl.

Rub the thighs with olive oil and place them on a baking sheet lined with foil. Season both sides with the garlic salt mixture.

 

Cook the thighs for about 20–25 minutes, until the skin is crisp and golden.

 

 

Here in New England, the best brand of chicken salad you can buy is called Willow Tree. It’s been here for over 50 years, and people crave it like crack. But I don’t like anything whose ingredients are a well-kept secret, so my task was to make something that was a reasonable Willow Tree facsimile. I got close…real close! As always, I use pastured chicken and organic veggies when possible. I found that boiling the chicken breasts in stock instead of water keeps the meat more flavorful.

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1.5 lbs boneless skinless chicken breasts
4 pints salt-free chicken stock (I use home-made)
1/2 cup mayonnaise (I live on Hellman’s)
1/4 cup finely chopped celery
2 tablespoons finely chopped Vidalia onion
1 teaspoon light brown sugar
1/8 teaspoon granulated garlic
1/2 teaspoon salt
1/8 teaspoon black pepper

 

Heat the chicken stock in a large pot. Bring to a boil and add the chicken breasts. Bring to a boil again, then simmer uncovered for about 7 minutes. Turn the heat off, cover the pot with a lid, and let the breasts sit in the pot for 30 minutes. After 30 minutes, remove the breasts to a cutting board and allow them to cool. Save the chicken stock for another use, like soup. (See below.)

Meanwhile, in a large bowl, combine the mayonnaise, celery, onion, brown sugar, granulated garlic, salt and pepper. Mix thoroughly to combine.

When the chicken has cooled, shred the breast meat into bite-sized pieces and then transfer it into the bowl with the mayonnaise mixture. Mix thoroughly and chill before serving.

I love my chicken salad on a Martin’s Long Roll.

 

BONUS: I don’t waste the chicken stock left over in the pot. I chop some carrots, celery and onion and throw it in there. I reserve some of the chicken breast meat–just a bit–and throw it in there, too. I add a little salt and pepper, and a pinch of dried Bouquet Garni. I bring it to a boil, then reduce the heat to a simmer and cook until the veggies are al dente. Pasta or potatoes optional.

Makes an awesome chicken soup!

 

 

When I can’t get to Chinatown in Boston or New York, I cook my version of a recipe I discovered many years ago in “The Chinese Cookbook,” a wonderful source of information by former NY Times food critic Craig Claiborne and Virginia Lee. Whenever possible, I use a whole pasture-raised chicken.

This recipe can be made gluten-free by using GF hoisin and soy sauce, available in most supermarkets.

 

Cantonese chicken

 

1 whole chicken, about 6 lbs., or 2 smaller chickens (pictured)
1 tablespoon peanut oil
1 tablespoon soy sauce
6 tablespoons hoisin sauce
2 teaspoons sesame oil
4 teaspoons Chinese five spice powder
2 teaspoons granulated garlic
2 teaspoons salt
1/2 teaspoon black pepper

 

Remove all the giblets from chicken. Rub the soy sauce all over the chicken. Then rub the peanut oil all over the chicken.

Combine the Chinese five spice, garlic, salt and pepper in a bowl. Season the entire chicken, including inside the cavity, with this mixture.

Pre-heat the oven to 325 degrees. Place the chicken in a pan lined with aluminum foil (cleanup will be easier) and bake.

Meanwhile, combine the hoisin sauce and sesame oil in a small bowl. When the chicken is about 15 minutes away from being done, brush it with the hoisin/sesame oil mixture. Cook it another 15 minutes until the chicken has a nice dark glaze. Don’t let it burn!

Let it rest about 15 minutes before carving.

 

Brining, the process of letting a hunk of protein soak in a salt solution for a few hours, is a great way to add flavor and moisture to any cut of meat. I brine these wings for 3 hours before using a sweet and spicy rub. I fry them in oil, then finish them off in the oven.

 

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The brine…

1/2 cup Kosher salt
1 teaspoon whole black peppercorns
1 whole bay leaf
2 quarts water

Combine all the ingredients in a saucepan and heat until the sugar and salt dissolve. Remove the saucepan from the heat, and let it cool to room temperature.

1/2 cup all-purpose flour (I use Cup4Cup to keep it gluten-free)
1/2 cup light brown sugar
1/4 cup sweet paprika
1 teaspoon Kosher salt
1 tablespoon granulated onion
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon grated ginger
1/2 teaspoon cayenne pepper

Combine all the ingredients in a bowl. Set aside.

 

3 lbs. chicken wings
2 eggs

 

Place the chicken pieces in a Ziploc bag and pour the cooled brine into the bag. Place the bag in a bowl to prevent leaks and place it in the fridge for 3 hours.
After 3 hours, remove the chicken from the brine, rinse it with cold water and dry it with paper towels. Discard the brine.

Pre-heat the oven to 325 degrees. Pre-heat the oil in a heavy pan at 325 degrees.

Scramble the eggs in a bowl. Set it next to the bowl with the spice mixture. Dip the chicken in the egg, then in the spice mixture, shaking off the excess. Place the pieces in the hot oil and fry them until golden. They don’t need to cook all the way through. Turn the chicken wings over to fry the other side, then place them on a sheet pan lined with non-stick aluminum foil. When all the chicken wings are fried and on the sheet pan, place them in the oven to finish cooking, about 30 minutes. Watch the chicken so that it doesn’t burn.

 

 

It’s Fat Tuesday! Laissez les bon temps roulez!

I lived in Mobile, Alabama back in the late 80’s, and if you asked the locals, they’d quickly tell you that Mardi Gras originated in Mobile, not New Orleans.

Joe Caine paraded through the streets of Mobile dressed in a native American costume in 1868, and is credited for our current way of observing the Mardi Gras celebration. Of course, it’s hard not to think of New Orleans when you hear the phrase “Mardi Gras,” and I spent many a weekend on the streets and bars of the crescent city back in the day.

It was then that I fell in love with Cajun food, and needed to learn how to cook it myself. I bought cookbooks by two of the greats: Justin Wilson and Paul Prudhomme. I learned about layers of seasoning, and often I’d use those ideas in my own dishes.

When I moved to Rhode Island in 1990, I had yearly Mardi Gras parties at my house, and I cooked massive batches of these Cajun chicken breasts, using a spice mix I learned from my cooking experiments. They’re so good, my daughter asks for them all the time.

Double-dipping in the seasoned flour is a messy step, but it makes them extra crunchy and flavorful.

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1 cup all-purpose flour (I use Cup4Cup flour to keep it gluten-free)
1 tablespoon salt
1 1/2 teaspoons sweet paprika
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon basil
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon gumbo file (file powder), optional
2 pounds boneless, skinless chicken tenders or breasts
4 eggs
oil for frying (I like using avocado oil and some pork fat for flavor)

 

Cut the chicken breasts into manageable pieces. If they’re thick, slice them horizontally to make two thinner breasts. A thick piece of chicken won’t cook all the way through.

Combine the flour, salt, paprika, onion, garlic, basil, white pepper, cayenne, black pepper, thyme and gumbo file in a bowl. Mix well.

I like to separate the 4 eggs, placing 2 eggs in 2 separate bowls. This keeps the first bowl “clean” and not gummed up with flour. You’ll see what I mean once you start, because it’s a bit messy. So, crack 2 eggs in the first bowl and the other 2 eggs in the second bowl. Scramble them up and put the bowls on either side of the seasoned flour bowl.

Pre-heat a pan of oil to 350 degrees.

Dip the chicken in the first egg bowl and then the seasoned flour mixture. Shake off the excess flour and dip the chicken in the second egg bowl, making sure the flour is covered by egg. Then dip the chicken back into the flour for a second coat. Carefully place the chicken in the pan. Fry the chicken until it’s cooked all the way through and golden brown. Drain on paper towels.

 

If you need to feed a crowd, just double or triple the recipe. I used to make a 10x batch for my Mardi Gras parties!

 

 

HONEY GLAZED CHICKEN WINGS

Posted: February 3, 2017 in chicken, Recipes, wings
Tags: , , , ,

I can’t get enough of chicken, and I cook it at least a couple of times a week. So I have to keep coming up with new flavors to challenge my taste buds as well as myself. And with Super Bowl Sunday around the corner, chicken wings are a must.

This recipe works with wings, and any other chicken parts you like.

Here’s a hint with fresh ginger: buy a nice looking root and keep it wrapped well and in the freezer. When you need some, simply grate the frozen root, skin and all, and then place it back in the freezer until next time. It will last a lot longer than in the fridge.

honey glazed chicken

 

 

 

4 lbs. chicken wings
1/2 cup honey
1/2 cup water
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons sesame oil
1 teaspoon cayenne pepper sauce (I like Frank’s Red Hot)
1/2 teaspoon fresh ginger, minced
1/4 cup onion, minced
1 tablespoon garlic, minced
1 cup chicken stock, preferably homemade

 

Thaw chicken wings and place in a Ziploc bag.

In a separate bowl, whisk together all the other ingredients, except chicken stock, to make a marinade. Pour this marinade into the Ziploc with the chicken and seal, squeezing the air out of the bag. Squish the bag around so that the marinade thoroughly covers all the chicken wings. Place the bag in the fridge to marinate for at least 4 hours, but overnight is even better. Place the bag in a bowl to prevent accidental leakage in your fridge.

Pre-heat the oven to 325.

Carefully pour the marinade out of the Ziploc bag into a saucepan, adding the chicken stock, and reduce until it becomes a thick, gooey glaze. Be careful not to burn the sugars in the honey. Honey can also foam up and overflow if you’re not watching it.

Remove the chicken pieces from the bag and place them on a baking sheet covered with non-stick aluminum foil. Bake for about 30 minutes.

The reduced marinade glaze should be ready right around the time the chicken has cooked for 30 minutes or so. Brush the glaze on to the chicken, and place back in the oven to cook 15 more minutes.

 

Fat Tuesday is February 28!

I lived in Mobile, Alabama back in the late 80’s, and if you asked the locals, they’d quickly tell you that Mardi Gras originated in Mobile, not New Orleans.

Joe Caine paraded through the streets of Mobile dressed in a native American costume in 1868, and is credited for our current way of observing the Mardi Gras celebration. Of course, it’s hard not to think of New Orleans when you hear the phrase “Mardi Gras,” and I spent many a weekend on the streets and bars of the crescent city back in the day.

It was then that I fell in love with Cajun food, and needed to learn how to cook it myself. I bought cookbooks by two of the greats: Justin Wilson and Paul Prudhomme. I learned about layers of seasoning, and often I’d use those ideas in my own dishes.

When I moved to Rhode Island in 1990, I had yearly Mardi Gras parties at my house, and I cooked massive batches of these Cajun chicken breasts, using a spice mix I learned from my cooking experiments. They’re so good, my daughter asks for them all the time.

Double-dipping in the seasoned flour is a messy step, but it makes them extra crunchy and flavorful.

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1 cup all-purpose flour (I use Cup4Cup flour to keep it gluten-free)
1 tablespoon salt
1 1/2 teaspoons sweet paprika
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon basil
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon gumbo file (file powder), optional
2 pounds boneless, skinless chicken tenders or breasts
4 eggs
oil for frying (I like using avocado oil and some pork fat for flavor)

 

Cut the chicken breasts into manageable pieces. If they’re thick, slice them horizontally to make two thinner breasts. A thick piece of chicken won’t cook all the way through.

Combine the flour, salt, paprika, onion, garlic, basil, white pepper, cayenne, black pepper, thyme and gumbo file in a bowl. Mix well.

I like to separate the 4 eggs, placing 2 eggs in 2 separate bowls. This keeps the first bowl “clean” and not gummed up with flour. You’ll see what I mean once you start, because it’s a bit messy. So, crack 2 eggs in the first bowl and the other 2 eggs in the second bowl. Scramble them up and put the bowls on either side of the seasoned flour bowl.

Pre-heat a pan of oil to 350 degrees.

Dip the chicken in the first egg bowl and then the seasoned flour mixture. Shake off the excess flour and dip the chicken in the second egg bowl, making sure the flour is covered by egg. Then dip the chicken back into the flour for a second coat. Carefully place the chicken in the pan. Fry the chicken until it’s cooked all the way through and golden brown. Drain on paper towels.

 

If you need to feed a crowd, just double or triple the recipe. I used to make a 10x batch for my Mardi Gras parties!

 

 

Every Rhode Island home needs to have a box of corn meal in case of Johnny Cake emergencies. If you’ve never had a Johnny Cake before, you’re missing out on a simple, delicious Rhode Island treat. But that’s a topic of another blog. The point is, I always keep a box of white corn meal in my pantry, and I used it to make the coating for my chicken.

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Corn meal is great, because it adds a wonderful crunch while keeping my recipe gluten-free, an important factor in my house. But even if you don’t have to be on a GF diet, corn meal adds great flavor.

To keep the batter light, I add flour to the corn meal.

 

2 cups buttermilk (whole milk is fine, too)
1 tablespoon hot sauce (I use Frank’s Red Hot)
4 lbs. chicken wings
1 cup white corn meal
1 cup flour (I use Cup4Cup, a gluten-free flour)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon paprika
oil, lard or a combination of the 2 for frying

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Pour the buttermilk or whole milk into a large Ziploc bag. Add the hot sauce. Drop in the chicken wings, seal the bag,  and let them soak in the mixture in the fridge for at least several hours…overnight is better. Place the bag in a bowl to prevent bag leakage accidents.

In a separate bowl, combine the corn meal, flour, salt, pepper, garlic, onion, and paprika. Mix well.

Pre-heat the oven to 350 degrees.

I like to use a combination of olive oil and pork lard when frying. Carefully take the wings out of the bag one by one, and drop them in the bowl with the cornmeal mix, coating the chicken well on all sides, then shaking off the excess. Place the chicken wings in the hot oil carefully.

Cook the chicken in the oil on both sides for just a few minutes, until golden. You’re not trying to cook them all the way through.

Place the chicken pieces on a foil-lined baking sheet. when you’ve fried all the chicken, place the baking sheet in the oven and cook until the wings are done, about 25 minutes.

 

 

 

 

I have chicken at least twice a week…can’t get enough of it! So I’m always looking for new recipes. I especially love marinades, because it’s easy to prepare ahead of time, and the flavor goes right through the meat.

The balsamic used in this recipe is the basic, $9-buck-a-bottle stuff. don ‘t use your 25-year-old aged fancy balsamic!

 

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4 lbs. chicken parts, or 1 whole chicken cut up
1/2 cup balsamic vinegar
2 tablespoons honey
1 1/2 tablespoon mustard (I use Gulden’s)
1 tablespoon chopped fresh rosemary
2 teaspoons garlic salt
1 teaspoon pepper
extra virgin olive oil

 

If the breast of the chicken is really large, you’ll want to cut it in half so that it cooks as quickly as the other parts. Put all the chicken pieces in a large Ziploc bag.

In a bowl, combine the balsamic vinegar, honey, mustard, rosemary, salt and pepper. Whisk to mix thoroughly.

Pour the contents of the bowl into the Ziploc bag, seal tightly, and squish it around to make sure the marinade reaches all surfaces of the chicken.

Marinate the chicken for about an hour at room temperature. Preheat the oven to 350.

Using an oven-proof pan, heat some olive oil and then place the chicken pieces in the pan. Sear for 2 minutes on one side, then sear for 2 more minutes on the other. Place the pan in the oven and cook for 30 minutes, making sure the chicken has cooked all the way through.

 

 

 

 

These tasty, crispy wings get fried just enough to brown, then get finished in an oven. The result is crispy, salty chicken wings that will be devoured in no time. Your only regret will be that you didn’t make enough! My gluten-free version tastes just as good as the original…you’ll never know the difference!

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3 lbs. chicken wings
1/2 cup whole milk
2 teaspoons hot sauce (I use Frank’s)
1/3 cup breadcrumbs (I toast Udi’s gluten-free bread til dry and crisp, then put it in a processor)
2/3 cup all-purpose flour (I use Cup4Cup GF flour)
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
oil for frying (I use a combination of lard and olive oil)

 

Pour the milk into a bowl and add the hot sauce. Mix well, then add the chicken pieces and toss to coat well. Let the chicken sit in the milk at room temp for an hour. (I’ve found that whole milk–or even 1/2 & 1/2–works better than thinner, low-fat milk. It sticks to the chicken better.)

In a separate bowl, combine the bread crumbs, flour, salt, pepper, oregano, basil, garlic, onion and paprika.

Heat the oil in a pan until it reaches 350 degrees.

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One by one, carefully move the chicken from the milk mixture to the seasoning bowl and coat well with the seasonings, shaking off any excess. Gently place the wings in the oil and fry until both sides are golden, just a few minutes.  (You’re not cooking the chicken, just making the skin crispy.) Place the fried chicken wings on a metal screen raised above a sheet pan lined with foil or parchment.

Pre-heat the oven to 350 degrees, and when all the chicken has been fried and put on the sheet pan, place the pan in the oven and finish cooking, about 30 minutes.