Roasted Chicken with a Herbes de Provence Stuffing

Originally I was going to make Roasted Chicken with Za'atar Stuffing from Avec Erci by Eric Ripert. Well this round I definitely did not plan very well, because I didn't have any za’atar spice in the spice cabinet. It was either that or purchase sumac and mix together za’atar spice myself. I just wasn't having any luck. So there was only one thing to do, make a replacement - so I did. I replaced the za’atar spice with herbes de Provence.

I followed Eric Ripert's recipe exactly except for the change with the spice. Above you will see I de-strung the bird. and you can see the beautiful stuffing. I used a hearty french bread to stuff the bird. The garlic was wonderful roasted at the bottom the pan. It was so aromatic.

Roasting birds is so easy and fast. This recipe is just as easy, whether you use za’atar spice or herbes de Provence.

Eric Ripert says "Every cook should know how to roast a chicken properly. The process is one of the most basic recipes and a good, roast chicken is one of my favorite things to cook and eat."

Chickens are always in season.

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The Resourcefulness of Peasants

Here is my poor little upside down chicken. My chicken has actually had a tremendous adventure before jumping into this pan. This recipe was really very simple but then again, it is peasant food. The was drenched with chicken stock. To be more specific this chicken swam in it.

Juicy Roasted Chicken
Recipe Original by Evelyn Rogers
Adapted from : Vidalia Onions: Blue Blue Recipes
1 chicken, about 4 1/2 lbs
3 cups water
1 tablespoon sugar
1 medium Vidalia onion, chopped into pieces
1/2 cup dry sherry
1 teaspoon ginger
1 teaspoon salt
Mix the water, sugar, Vidalia onion, dry sherry, salt, and ginger in a pot and bring to a boil.
Clean the chicken. When the mix comes to a boil, add to the chicken and boil for 10 minutes. After you add the chicken you may have to turn the heat down slightly.
Take the pot off the heat and let rest for 20 minutes.
Take the chicken and put it into a shallow pan with a pan and roast at 375F about 40 minutes or until tender.

Here is the chicken stock that is leftover.
Cool this chicken stock. Pour them into freezer containers, label and freeze.

Now I have never made chicken stock before, let alone tried it in this fashion. So I definitively know it is different.

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Chicken Teriyaki

Chicken teriyaki has always been a favorite in my home. We've had Kikkoman Teryaki Marinade where we have marinaded the chicken in the marinade from the supermarket. I believe I made another teriyaki recipe from someone else online. Now I have this recipe, which is old which I do not even know where it originally came from. Almost all these Asian recipes do seem to have one thing in common - Sherry.

This recipe, just to let you know is written for the broiler, but you, of course, may obviously, also cook it on the grill. It is considered a very might summer recipe, excellent to be served with salad, perfect for Memorial Day Weekend!

For this recipe you will need:
a whole chicken, cut into pieces, or 2 and a half or 3 lbs chicken breasts, thighs, drumsticks, or whatever you like
1/2 cup soy sauce
1/4 cup sherry
1 tablespoon granulated sugar
1 garlic glove, chopped
1 teaspoon ginger
Vegetable oil for oiling roasting pan or grill
Place the chicken pieces into a shallow pan or a marinating pan along with the other rest of the ingredients and marinate in the refrigerator for two hours or more.

I placed the chicken pieces in a shallow pan. Turn the at least once if you do put them in the pan. Place the chicken in the refrigerator while the chicken marinates.
After the two hours has passed or when you are ready to broil or grill the chicken. Oil the broiler pan or the grill with the vegetable oil. If broiling, broil the chicken 5 to 6 inches away from the broiler unit. Broil until 8 minutes on each side, basting frequently. Cook until chicken is cooked through.

Here they are fresh out of the oven.
The chicken was excellent, as the recipe was easy, but then you can always count on most marinating recipes to be easy.

I have been a little slow on my writing lately but recently I wrote an article on Comments! Comments! Where are The Comments? you may find interesting if you are a blogger.
If you enjoy Teryaki try the chicken.

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Zesty Chicken with Corn Salsa in 15 minutes or Less

If you are looking for a simple dish, this is as simple as they come. The only thing missing from the meal is rice. This recipe comes from General Mills Eat Better America. The longest item to do was to cut up the vegetables.

Zesty Chicken with Corn Salsa
Add zing to your chicken breasts with chili powder and ground cumin. From Prevention Healthy Cooking. 4 servings
Prep Time 15 Min
Total Time 30 Min
Servings 4
Ingredients
2 teaspoons chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons olive oil
1 can (7 oz) Green Giant® whole kernel sweet corn, drained
1/2 small red bell pepper, chopped
1/2 small cucumber, seeded and chopped
1/2 cup Progresso® red kidney beans, rinsed and drained
3 tablespoons lime juice
1/4 teaspoon salt
Step 1
In cup, combine chili powder, brown sugar and cumin. Rub both sides of chicken breasts with the spice mixture.
Step 2
In large skillet, heat oil over medium heat. Cook chicken in hot oil 12 minutes, turning occasionally, or until instant-read thermometer inserted in the thickest portion reads 160°F and juices run clear.
Step 3
Meanwhile, in medium bowl, stir together corn, red pepper, cucumber, kidney beans, lime juice and salt.
Step 4
Evenly divide corn salsa onto 4 plates. Top each with a chicken breast.

Expert Tips
Kidney beans are loaded with plenty of fiber—the soluble kind. Start slowly so you have time to get used to added fiber in the diet!

Beat the Clock Chicken (2001) p. 15
Nutrition Information:
Nutrition Information:1 Serving (1 Serving)Calories 320(Calories from Fat 110),Total Fat 12g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 85mg;Sodium 380mg;Total Carbohydrate 19g(Dietary Fiber 3g,Sugars 5g),Protein 34g;Percent Daily Value*:Vitamin A 15 %;Vitamin C 30 %;Calcium 4 %;Iron 15 %;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;4 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
©Copyright 2009

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Chicken Salad Sandwiches

Without tomatoes....

 

With tomatoes....
Both are yummy!!!

I don't remember where I found this recipe. I loved the almonds in the chicken salad.

Tea sandwiches don't usually have tomatoes on them, but on the sandwich without tomatoes I put butter on the bread and it definitely made up for not having the tomatoes.

Chicken Gyro at the Village Bagels

I had lunch recently from the Village Bagels in Milford CT.  I find Greek food very enticing, so I had a Super Chicken Gyro with an Organic Arizona Green Tea with Honey.

It was very tasty.
The price for the sandwich...

As you see you do have your choice of chicken or lamb with the gyro. The way the sandwich was wrapped it was not messy which made it even more enjoyable.

New Cookbook and Fabulous Meal

I am so excited, tomorrow night I am going to the Ivoryton Playhouse to see The Irish...and How They Got That Away.  It is based on a book by Pulitzer Prizer winning author, Frank McCourt. Here is the poster.

Poster provided by The Ivoryton Playhouse

I also wrote an article on Quora.

Here is a picture of the scrumptious meal I made today.

It is Maple-Glazed Pork Chops with Roasted Corn Relish. It is from The Hay Day Country Market Cookbook.

Here is the recipe straight from the book.

and here is the little part that is missing.

The meal was amazing. It tasted wonderful.  I did not grow up eating pork chops but they were wonderful, especially with the roasted corn relish.

This cookbook originated from the Hay Day Country Farm in Westport, Connecticut which opened in 1978. This Country Market later became Balducci's.  If you like gourmet supermarkets you will like this one. They also make excellent deli sandwiches.

Whip up something new in the kitchen and try something new.

Cassandra