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.


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.


  • 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.

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)


  • 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.