Inma’s Chicken
September 25, 2014
Inma, IHS exchange teacher from Spain 2002. Bake 350° 25 minutes
- 2 lbs chicken (sautée 5-10 min) in olive oil
- lay in casserole
- cover each piece with Jarlsberg cheese
- pour 1 cup cream over chicken
- place 3 capers on top each piece chicken
- Bake in 350° oven 25 minutes.
Tapas chicken drumsticks
June 17, 2013
- 2 – 3 lbs chicken drumsticks
- seasoned flour to coat chicken pieces
Toss chicken & coat in flour
- ¼ C olive oil
- 2 TBs butter
Heat oil & butter in cast iron pan, cook chicken until golden, turning to seal all sides.
- ½ C white wine
- ¼ C chicken broth
- 3 tsp crushed garlic
- 1 TBs chopped parsley
Add wine, broth, garlic & parsley to pan, simmer to reduce liquid by half.
- 1 TB sherry
- 1 Tbs brandy
Last, add sherry & brandy. Refrigerate/freeze , reheat in oven. Garnish with fresh chopped parsley.
Indian Chicken & chickpeas
March 3, 2013
Braised in oven, one pot (dutch oven) cooking! The Week, 2013. Serves 6. 325º oven.
Brown 6 chicken legs, skins removed in batches, 1 TB vegetable oil until golden over med-hi heat.Transfer to a plate.
2 onions, sliced thin, 1TB unsalted butter. Soften onions until golden. Add spices, stir in & cook 1 min.
- 4 garlic cloves chopped
- 1½ Tb grated ginger
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp turmeric
- ¼ tsp cayenne
Return chicken to pot, add 1 can (15oz) drained chickpeas, 2 cups or more chicken broth to cover 75% of the chicken. Bring to a boil.
Cover and bake in oven 45-55 minutes until fork tender. remove chicken from pot and cover to keep warm.
Add 5 oz baby spinach, cover 5-7 minutes until wilted.
Stir in ¼ Cup Greek yogurt. Transfer chicken to deep dish and pour spinach, chickpea sauce on top. Sprinkle with ¼ Cup cilantro leaves.
Teriyaki Chicken
September 13, 2012
The Week 9/14/2012.
Marinade:
- ½ Cup hon mirin (sweet Japanese cooking wine)
- ½ Cup soy sauce
- 2 x 1 inch piece ginger, peeled and grated.
2.5 lbs chicken bone-in thighs. Grill 3 min to sear, turn over & grill 7 min, then turn again 7 min more.
If no mirin, use sake. 1 TB Mirin = 1 T sake + 1 tsp sugar
Poultry Marinade
July 25, 2012
If use a turkey breast, bake at 350° for 35 min/lb
1/4 C lemon juice
1/4 C oil
1TB vinegar
1 TB soy sauce
1 tsp marjoram or fresh oregano
Jerk paste
May 12, 2012
From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.
- 2 to 4 Habanero chilies (dry ok)
- 1 small yellow onion quartered
- 3 green onions cut into 1 inch pieces including green tops
- 4 quarter size slices ginger
- 3 cloves garlic
- ½ C packed cilantro
Process until finely minced in food processor. Then add the following spices:
- ¼ C packed dark brown sugar
- 2 TB kosher salt
- 1 TB ground allspice
- 1 TB dried thyme
- 1 TB coarsely ground black pepper
Process to combine above ingredients, then add liquids listed below until a paste forms.
- ¼ C fresh lime juice
- ¼ C soy sauce
- 2 TB vegetable oil
Serve with poultry with rice&beans as side dish.
Cast Iron Pan Roasted Chicken
May 7, 2012
NYTimes 2012 Bake at 500°, approx 35 minutes (may need to use fan to clean out smoke in kitchen)
Preheat cast iron skillet in 500° oven
- 3 -4 lb whole chicken – room temperature.
- ½ tsp black pepper, 2 tsp kosher salt: rub over outside of chicken
- lemon -slice/quarter and place inside chicken
- olive oil to drizzle over chicken before roasting
- 5 garlic cloves mashed & peeled
- 1 TB capers
- 1 bunch ramps 6 oz separate bulb from green leaves (wild leek, garlic flavor, from east coast-spring time)
Splay chickens legs (cut skin & break bones to push legs flat so the thigh meat is flat on the pan.Place whole bird back side down in skillet. Bake at 500, 4½ Lb for 45 minutes, 3lb 35 minutes.
- Roast chicken for 30 minutes, THEN add ramp bulbs, garlic & capers, stir to coat with juices. Roast 5 min more, stir, continue cooking until chicken no longer pink (5-15 min more). Remove from oven, add ramp leaves.
Chicken Marengo
February 5, 2012
Mother (Karin) Serves 4
- 1 onion, chopped, saute until transparent
- 1 chicken cut up (use chicken with bones) Thigh meat and drumsticks are flavorful, brown in separate fry pan and add to pot with sautéed onions.
- 6 oz small can tomato paste, add 1 can water
- 4 oz can mushrooms w/juice, add 1 can water
- 1 – 2 C Madeira or Marsala wine
- spices: Bouquet garni, basil, S&P, 2 cubes chicken boullion.
Cook in open pot over low heat until oil separates from sauce (a couple of hours). Remove chicken & boil to reduce sauce if necessary (1/2 hr?).
Gus’ Chicken
February 5, 2012
UC Davis From 1970s Gus Lee’s chicken. preheat oven 350°
- 1/2 C oil
- 1/2 C soy sauce
- 1/2 C brown sugar
- 1 -2 clove pressed garlic
- chopped onion
- chicken pieces cut up
Bake 1 hour, serve with rice, vegetables.
Herb Butter Turkey
January 26, 2012
Tom Colicchio’s recipe in Bon Appétit/Epicurious. Served Thanksgiving 2011.
Mormor’s gravy base:
- Turkey giblet, liver & neck (cut into 3 pcs)
- 4 C beef broth
- bunch parsley
- 1 tsp bouquet garni
- 1/4 tsp white pepper
- 2 med carrots cut into large pcs
- 2 TB flour
- 3 TB butter
- 2 T Grand Marnier and 1 TB cognac (add liquors last, after cooking)
Brown giblets, etc with 1 TB butter in frying pan, set aside. Use 2 qt sauce pan, melt 2 TB butter until starts to brown, add 2 TB flour, stir constantly. Add 3 C beef broth. Add giblets, then in frying pan, add 1 C beef broth to deglaze bits from frying pan, add to sauce pan. Add all remaining ingredients, barely simmer 2 hrs. Strain through fine sieve. Add liquor to taste. When turkey is done, add gravy base to turkey gravy (see end of recipe).
14-16 LB Turkey, preheat oven 425°, use lowest rack position.
- 1/2 C butter (1 stick, room temperature, divided into pieces)
- 2 tsp minced fresh thyme plus 15 sprigs
- 2 tsp minced fresh tarragon plus 5 large sprigs
- 2 tsp minced fresh rosemary plus 5 sprigs
- 2 tsp minced fresh sage plus 5 sprigs
- 4 TB butter (for inside cavity)
- 4 TB butter to add to pan during roasting (1 Tb at a time)
- 4 C chicken broth
- Salt and pepper
Mix 1/2 C butter and all minced herbs in small bowl. Season with salt & pepper. (Reserve 2 TB herbed butter for gravy) Rinse turkey inside & out, pat dry. Starting at neck end, rub 4 TBs herb butter under skin over breast meat.Place turkey on rack in roasting pan. Sprinkle main cavity generously with S&P. Place 4 TB plain butter and all herb sprigs in cavity. Tuck wing tips under. Tie legs together loosely. Rub herb butter over outside of turkey. Sprinkle with more S&P.
Roasting times for turkey; place turkey in oven.
- Roast 20 min at 425°
- Reduce to 350°, roast 30 min
- Pour 1 C chicken broth over turkey; add 1 TB plain butter to pan
- Roast another 30 min, baste with pan juices; then pour another 1 C broth over turkey and add 1 TB butter to pan. Cover turkey loosely with foil.
- Baste turkey with pan juices and add 1 C broth and 1 TB butter to pan every 45 min (about 1 hr 45 min longer) until thermometer in thickest part of thigh is 175°F.
- Transfer turkey to platter, let stand 30 min (internal temp will rise 5-10 degrees more)
Gravy
- Strain juices from pan, use fat separator and mix into gravy base.
- Melt reserved 2 TB herbed butter in heavy saucepan on medium heat. Add 1/4 C flour (wondra) and whisk constantly until roux is golden brown about 6 min. Gradually add gravy base mixture, increase heat and whisk constantly until gravy thickens, boils and is smooth. Reduce heat to med, boil gently to reduce volume. Season with S&P.
Olsson Recipes 