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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Orange-Balsamic Glazed Chicken

For dinner last night I settled down to a nice Orange-Balsamic Glazed Chicken, some leftover brown rice, and baby carrots with which I dipped in ranch dressing. It was Curry and Comfort's recipe and it was wonderful.

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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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Chicken Fricassee

Chicken Fricassee is a meal that has survived many a century, considering it dates back to at least the fifteenth century according to wikipedia. Despite this fact, for me, this was my first time having this particular dish. I found it while going through my cookbooks completely by accident.

This is the cookbook I found the recipe in, 'Scottish Bakehouse Cook Book' by Isabella  M. White. I cooked the Chicken Fricassee in my dutch oven.

Chicken Fricassee
Serves 4 to 6
1 frying chicken, cut up
1 cup chopped carrots
1 cup sliced mushrooms (I used portobello)
1/2 cup orange juice (I used orange mango because that is hat I had in the house)
2 tablespoons flour
1 cup chopped onion
1 cup chopped celery
1/4 cup butter (I use unsalted)
2 cups water
2 eggs
salt and pepper
Boiled rice
Paprika

Season frying chicken and slightly fry in butter. Add the cut up vegetables and water. Simmer until the chicken is tender about 1 hour and 15 minutes to a half hour (or however long is necessary).

Remove the chicken from the pot and place on a platter. Check the seasoning and season more if necessary.

Beat the eggs in a cup ahead of time  if you wish and add the orange juice. I then added the flour and mixed well. Add this to the stock mixture in the pot. Mix until thickened and of a gravy consistency.

To serve.
Place some chicken on one side of the plate. Place rice on the other side of the plate. Ladle gravy over chicken and rice, and sprinkle with paprika.

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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.

The Chicken That I Made

I have been very busy lately, and all I can say is that I have missed writing on my blog as well as writing articles and cooking. I think I need a 24 day changed to a 48 hour day to get done all that I really want to do.
Recently I found myself a recipe to make and this is the result.

This bird was scrumptious and easy to make. The recipe which you will see below did not call for parsley on top of the chicken or a little extra butter, but I did add a little butter on top while it was in the oven.

This recipe came from the Frugal Gourmet Cookbook by Jeff Smith. It was very easy and very tasty. And then this chicken turned into a....

But that is for the next blog.

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.