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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Simple Chicken Cutlets

Chicken cutlets is a dish I grew up having frequently in my home. It is quick to make, and something obviously any beginning cook should be able to make. In fact, everything on the plate above is very to make and takes just minutes.

Broccoli
I purchased broccoli crowns at the supermarket and cut the up. I steamed them. I put an inch of water with some salt in a half quart pan, and placed a metal steamer inside.

When the water boils add the broccoli. Steam them until they turn a bright green (which is not going to be very long) and fork tender. If you don't have a steamer that is okay, you can cook the broccoli in the pot without the steamer and they will still come out fine. Between 5 and 8 minutes. It may also depend on how much you purchased. It can be as long as 10 minutes.  Butter before placing on the table.

Noodles
For the noodles you should follow the directions on the package. They are all a little different because it all depends on the thickness of the noodle. A little science knowledge from Alton Brown can go a long way. Water and salt is the keep to good noodles.Always add salt to the water. Make sure you cook the noodles in plenty of water. Butter before placing on the table.

Chicken Cutlets
Chicken breasts
all purpose flour
eggs
plain breakcrumbs or panko
canola oil
black pepper
salt
Line everything up in this order.
Clean and prepare the chicken cutlets. Pat dry.
Place some flour on a plate seasoned with salt and pepper.
Beat some eggs in a bowl. If you are cooking 6 or 8 chicken cutlets you will need at least 3 eggs .
Place panko or plain breadcrumbs on a plate.
Start by dipping cutlets in flour. Work to cover thoroughly.
Dip the cutlet in the egg.
Then place the chicken in the panko or plain bread crumbs. Cover thoroughly.
When almost all the cutlets are covered, heat a deep saute pan at medium high heat. When hot add some canola oil.
When the oil is hot and sizzles add the chicken cutlets, cook until the cutlets are browned on both sides, turning once, and make sure the chicken is no longer pink in the middle or 3 to 4 minutes on each side.

Note: For this recipe I used large organic eggs, and organic chicken cutlets, treated with no chemicals.

The chicken cutlets were a hit!

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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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Southwestern Chicken

My boyfriend was craving southwest chicken. He is a salsa fan. He often picks up the organic salsa in the produce section when he is craving salsa and eats it with his eats his eggs. So he told me that he wanted a southwestern chicken dish. I remembered in my cookbooks that I have a Southwestern Cookbook  from Favorite Recipes published in 1989. So I decided to make....

Keam's Canyon Chicken
Makes 4 servings
4 cups tortilla chips, processed into rough coarse crumbs with a food processor or crushed in a plastic bag with a rolling pin
1 chicken, cut up into pieces (recipe calls for 3 to 3 1/2 lbs but can be as big as 4 1/2 lbs), or various chicken pieces you like
1/4 cup butter, melted
1 package (1 1/4 ounces) taco seasoning mix
2 to 3 cups shredded iceberg lettuce
1/2 cup sour cream or more
1 medium avocado if desired
1 lemon, cut into wedges
Salsa
Preheat your oven to 350 F. Place tortilla chips on a large plate. Mix butter and taco seasoning mix in pie plate. Dip chicken in butter taco mixture than cover with tortilla chips than place in a 13x9x2-inch pan. Bake, uncovered, 1 hour or until juices run clean .

To serve:
Arrange chicken on a bed of shredded lettuce, top with sour cream (or place it on the side), along with the salsa, and a slice of avocado if desired.

The dish went over very well. It was might tasty. Maybe the only extra it needs now is a little guacamole?

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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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