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Re: Calling All Cooks..CHICKEN
thank (((ig))) will be cooking dis too, i have one for 40 cloves but totally diffrent
thank (((ig))) will be cooking dis too, i have one for 40 cloves but totally diffrent
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Re: Calling All Cooks..CHICKEN
you are welcome as always (((ladies)))
i am going to the kitchen now to start up the sticky chicken - thanks!
g2, come wid your 40 recipe please?
did you get to go to Ja? [img]/forums/images/graemlins/tongue.gif[/img]ray:Comment
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Re: Calling All Cooks..CHICKEN
For the garlic lovers here's another version of 40 cloves of garlic. This one uses 20 cloves and game hens. Nice for when company comes over.
20 CLOVES OF GARLIC ROASTED GAME HENS
2 to 1 1/2 pound cornish game hens
6 tablespoons softened butter
8 fresh sage leaves
2 teaspoons grated lemon zest
20 cloves of garlic (if you love garlic use more!!)
1/2 cup white wine
1 cup chicken stock
2 tablespoons arrowroot
2 tablespoons water
Preheat oven to 400 degrees.
In a pot of boiling water blanch garlic cloves for 30 seconds. Remove to ice bath to stop cooking. Remove skins
In a small bowl, combine softened butter, lemon zest, salt and pepper. Loosen the skin of the hens by slipping your fingers between the meat and skin of the breast and legs. Rub the butter mixture under the skin of each hen. Place a fresh sage leaf under the skin on each breast half and at each leg.
Place hens, head to toe, in roasting pan. Place garlic cloves inside the cavities and surrounding each hen.
Roast hens for 25 to 30 minutes at 400 degrees, until juices run clear when thigh is pierced.
Remove hens and garlic from roasting pan to platter. Pour off fat and juices into defatting cup. Place roasting pan over heat. Pour in 1/2 cup white wine to deglaze. Reduce until almost evaporated, scraping up the brown bits from the bottom of pan. When reduced, add 1 cup chicken stock and any juices that have settled in the defatting cup and from the platter. Mix together 2 tablespoons arrowroot and 2 tablespoons water. Add to sauce and bring to a boil to achieve full thickening power
Cut hens in half down breast bone and back bone. Serve half a hen per guest. Serve pan sauce on side.
Yield: 4 servingsComment
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Re: Calling All Cooks..CHICKEN
I am posting this recipe as a distraction from the stress I am facing today. It still should be good!
Curried Chicken Salad on Open face Sandwiches.
Ingredients
• 1-1/2 – 2 lbs chicken breast (dice small)
• 2 stalks celery cut small dice
• white pepper and salt to taste
• ¼ to ½ cup of Commercial mayonnaise
• 1 – 2 tbls. Jamaican curry
• 1 large red apple – sliced paper thin,
• ¼ lb. cashews
• 1 loaf French bread or baguette
• 4 oz. Butter – room temperature
• 1 head of Romaine or other dark leafy lettuce
• 1 tbls. Oil for searing.
Method:
1. Sautee the chicken breast for 1 minute on each side in a hot frying pan with about a 1 teaspoon of oil in it. Cook to sear both sides and transfer to preheated 375 degree oven. Ten minutes should do it. OR - (dice up raw chicken sautee in pan two minutes. Add curry and continue cooking until done)
2. Remove and let rest for 5 minutes out of the pan in a warm place.
3. Dice the celery to small dice (1/4 inch). Place in large mixing bowl.
4. Dice the chicken to small dice.
5. Slice apple paper thin and set in lemon juice to retard browning.
6. Place cashews on baking sheet and let roast in a 300 degree oven for approximately 5 to 7 minutes. Remove and place in food processor and chop until it becomes a paste.
7. Add butter or mix butter by hand with cashews. You can place this mixture in the refer, but will have to allow it to become room temperature when using it.
8. Mix the chopped chicken with the celery, mayonnaise and curry.
9. Check seasoning and add the salt and pepper. Check seasoning again.
10. Place mixture in refer for 1 hour or until well chilled.
Assembly:
1. Slice the baguette to thin slices. Should get about thirty slices or more per loaf.
2. Spread a thin layer of Cashew butter on the slice
3. Place small leaf of lettuce on top.
4. Place slice of apple on next.
5. Place 1 to 1 ½ tablespoon of curry chicken salad on top.
6. Repeat the first five steps until finished.
I suggest a nice Pinot Griggeo because of the spiciness to compliment the sweetness of the apples and the slightly peppery taste of the curry.Comment
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Re: Calling All Cooks..CHICKEN
Chef yu knoh yu goin to kill mi,DWL,ok mi knoh mi nuh genteel
but, the curry powdere dat mi use cannot be eaten raw,no sah.
it woulda be bitta caan dun,how about if we curry up de chicken an cook it first [img]/forums/images/graemlins/confused.gif[/img]Comment
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Re: Calling All Cooks..CHICKEN
thanks VJay will have to go buy some more cornish hens, just cook dem lass weekComment
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Re: Calling All Cooks..CHICKEN
i have to throw this one in cause this is one of my top tens
Chicken and Broccoli
2 lbs chicken breast
2 tablespoon olive oil
2 tablespoon mince ginger
6 cups broccoli florets and stem
3/4 lb mushroom sliced
2 tablespoon white wine or sherry
3/4 cup chicken stock
2 tablespoon teriyaki sauce
2 tablespoon mayonnaise (not miracle whip)
2 tablespoon water
4 cups sliced cabbage
salt and black pepper to taste
Cut the chicken in thin strips.set aside. in a large heave skillet,heat oil until hot add chicken and 1 tablespoon ginger,stir continully and slowly for about 2 mins. if sticking add a little more oil. remove chicken,set aside. reheat skillet add broccoli,mushrooms and remaining ginger,stir for 2 mins. add a little water if sticking. mix the wine,chicken stock and teriyaki sauce,pour the liquid over the broccoli mixture in the pot.cover let steam for 2 mins. stir in the chicken and the mayonnaise,water and bring to a boil.add cabbage,stir for a min. until cabbage is tender crisp.season to taste.serve with rice or i eat it all by it self,enjoy.Comment
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Re: Calling All Cooks..CHICKEN
That works as you well know G2
My kids love Chicken with Brocolli. It will be fixed this weekend ThanksComment
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Re: Calling All Cooks..CHICKEN
Easy on the sea salt though... right G2 ?? [img]/forums/images/graemlins/704555_dwl.gif[/img]Originally posted by G2...salt and black pepper to taste
BreezeComment
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Re: Calling All Cooks..CHICKEN
Baked smothered chicken
Normally I make this recipe with fried chicken but since I have to watch the fat intake and calories I found a way to modify it
-Chicken wings or party wings (whatever you prefer, amount varies based on how many ppl you will be serving)
-Four cloves of finely chopped garlic
-1/2 yellow onion sliced
-Seasoning salt
-Garlic salt
-Pepper
-Two tbsp. white flour
-Deep skillet
Preheat oven to 375 degrees
Clean chicken parts and season with seasoning salt, garlic salt and pepper. Place in either a baking tin lined with foil (or a stock pot). Top the chicken with the HALF of the sliced onions and HALF of the chopped garlic. Cover the baking tin with another piece of foil (or place the lid on the pot) and let bake (baking time varies per appliance). Test the chicken to determine if it is done by sticking a fork in it closest to the bone-if clear broth runs out it is ready. If not let bake until it is done. Once the chicken is done, take out of the oven and put aside. DO NOT TURN OVEN OFF!
Place the skillet on the stove top range and add the flour and about half a teaspoon of oil to make a roux. Stir the flour and oil together and keep the heat at med so that the roux does not burn. If needed, add a little more oil. Once the roux turns brown, slowly pour in the broth (you determine the amount, if you like a lot of gravy add more broth, minimal gravy less broth) from the baked chicken-STIRRING WHILE THE BROTH IS BEING POURED (if you do not stir the roux may clump up). Let the gravy boil for about five minutes to thicken up.
Add the chicken,remaining garlic and onions to the gravy and place back in the oven to bake for another 10-15 minutes. Once it is done, serve with your favorite side dish.Comment
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Re: Calling All Cooks..CHICKEN
ummm these sound good ill have to try themComment
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Re: Calling All Cooks..CHICKEN
hi (((Breeze))) man yu dash mi weh sah,cho, mi glad it cold outside dat way mi mite see yu DWL
yes baby watch de sea salt DWLComment
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Re: Calling All Cooks..CHICKEN
ok Chef cause yu knoh mi have to look out fi de ones dat caan cook [img]/forums/images/graemlins/laugh.gif[/img]
please let us knoh or rate the ones you cook thanksComment
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Re: Calling All Cooks..CHICKEN
sounds good Classy, so if yu not watchinging the fat like mi you would fry it up then put it in the oven after or would you do everyting stove top
or can you tell us how to fry it,thanksComment
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Re: Calling All Cooks..CHICKEN
ok champ. please to rate it for us thanksComment
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