Chicken Archives - Page 3 of 4

Posted on April 6, 2017April 21, 2017 by Joe Deguara

Roast Turkey

Prep Time : 30 Minutes

Cook Time : 2 Hours

Ingredients :

1 free- range turkey weighing approx. 4kg

salt and freshly ground black pepper

175 g unsalted or lightly salted butter

For the bread sauce :

450 ml full-cream milk

1 small onion

4 cloves

75-100g fresh white breadcrumbs

freshly grated nutmeg, to taste

40g butter or 2 tbsp double cream

cayenne pepper, for sprinkling

Directions :

Preheat the oven to 180C/350F Gas 4.

Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.

Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter.

Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs.

Pour about 300 ml (1/2 pint) of water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juice.

Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear the the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.

Once it`s done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold.

While the turkey is cooking, make the bread sauce.

Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves.

Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving.

Posted on April 2, 2017April 21, 2017 by Joe Deguara

Mushroom Melt Stuffed Chicken

Another great way to serve chicken ! This recipe is very easy to make , and makes your kitchen smell absolutely delicious.

Prep Time : 1 Hour

Cook Time : 45 Minutes

Ingredients :

1/2 cup butter
1 large onion, finely chopped
1/2 pound button mushrooms chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup italian seasoned bread crumbs
12 skinless boneless chicken breast halves
12 slices black forest ham
2 cups shredded havarti pepper cheese
24 slices bacon

Directions :

Preheat oven to 375 degrees F (190 degreese C)
Heat butter in a skillet over meduim heat , cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 mins. Remove skillet from heat and stir in bread crumbs. Set aside
Place each chicken breast half between two sheets of heavy plastic(resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet ta an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffings onto the chicken breast, and top with about 2 1/2 tablespoons of the havarti pepper cheese. Roll the chicken breast around the stuffings, wrap 2 slices of bacon firmly around eachb roll, and secure with toothpicks. Place the rolls into a 9x13inch baking dish
Bake in the preheated oven until the chicken is no longer pink and the stuffings is melted and hot, about 35mins. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven`s broiler heat source. Turn on the broiler, and broil the rolls until the bacon is brown, 5 to 10 more minutes.

Posted on April 2, 2017April 21, 2017 by Joe Deguara

Lemony Chicken Piccata

This Recipes Is Ideal For Valentine Romantic Dinner . Serve this with with rice and potatoes.

Prep Time : 25 Minutes

Cook Time : 30 Minutes

Ingredients :

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons white wine or reduced-sodium chicken broth
1 garlic clove, minced
1/3 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1-1/2 teaspoons capers
1-1/2 teaspoons butter
2 thin lemon slices

Directions :

Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.
In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm
Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

BBQ Chicken Wings

Chicken wings are extremely tasty; now BBQ chicken is awesome

Prep Time : 10 Minutes

Cook Time : 45 Minutes

Ingredients :

1/2 cup teriyaki sauce

1 cup oyster sauce

1/4 cup soy sauce

1/4 cup ketchup

2 tablespoons garlic powder

1/4 cup ginger

2 dashes liquid smoke flavoring

1/2 cup white sugar

1 1/2 pounds chicken wings, separated at joints, tips discarded

1/4 cup honey

Directions:

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, ginger, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat the grill for low heat.

Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Steamed Whole Chicken

Healthy Steamed Chicken Recipe for any occassion

Prep Time : 10 Minutes

Cook Time : 20 Minutes

Ingredients :

1/2 teaspoon salt

1 teaspoon white wine

1 teaspoon light soy sauce

1/2 teaspoon sugar

1/8 teaspoon white pepper

1 teaspoon finely chopped fresh ginger

1 tablespoon oyster sauce

2 tablespoons chopped green onion, with tops

Directions :

In a medium bowl, mix together the salt, white wine, soy sauce, sugar, pepper, and ginger. Add the chicken, turn to coat, and marinate for 30 minutes in the refrigerator.

Place the chicken in a steamer, cover, and steam over boiling water for 20 minutes.

Coat the cooked chicken with oyster sauce.

Pre-heat the oven to the highest it will go – place the chicken in and keep it in until outside looks brown and crispy. (Approx 5 Minutes) The steaming would have made it very moist so your chicken should be deliciously crisp on the outside and moist and juicy on the inside.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Honey Thighs

Prep Time : 15 Minutes

Cook Time : 25 Minutes

Ingredients :

1/4 to 1/3 cup smooth Dijon mustard

1/4 to 1/3 cup honey

1 Teaspoon Garlic Powder

1 Tbsp olive oil

2-3 pounds chicken thighs (or legs)

Salt

2 sprigs rosemary (or a generous sprinkling of dried rosemary)

Freshly ground black pepper

Directions :

Step 1: Mix the Mustard and Honey with the garlic.

Step 2: Pre- Heat the oven to 240 Degrees Celcius

Step 3: Salt and Pepper the chicken. Use a food brush and spread the Honey mustard on the chicken thighs.

Step 4: Sprinkle the rosemary.

Step 5: Put the chicken in the oven and cook for 20 Minutes.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Chicken Neck Soup

Prep Time : 10 Minutes

Cook Time : 30 Minutes

Ingredients :

300 Grams Chicken Necks cut 2 Inches length

2 Medium Sized Potatoes – Cubed

2 Carrots Chopped about Half an inch

2 sticks of parsley

1 Onion – Qaurtered

1 Leek Cut every 3/4 Inch

1 Chicken stock Cube

Directions :

Step 1: Chop all the items and place in a pot.

Step 2: Fill the pot with water and place to boil

Step 3: Cook for 30 Minutes

Step 4: Let sit and serve. Enjoy.

Posted on March 27, 2017April 21, 2017 by Joe Deguara

Mediterranean Chicken Liver

A simple tasty recipe. Chicken Liver is both healthy and tasty

Prep Time : 5 Minutes
Cook Time : 5 Minutes

Ingredients :

220 grams chicken liver

1 tablespoon olive oil

1 teaspoon lemon juice

1/2 teaspoon salt

3 cloves garlic

Directions :

Wash, trim and dry the Chicken Livers.

We suggest not using oil to fry the liver; fry for three or four minutes until cooked through.

Whilst still on the cooker add the oil, lemon juice and salt to taste.

Stir once gently to mix.

Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.

Posted on March 24, 2017April 21, 2017 by Joe Deguara

Italian Lemon Chicken

A tasty simple yet delicious recipe for chicken legs

Prep Time : 10 Minutes

Cook Time : 20 Minutes

Ingredients :

1 lemon

1 teaspoon Paprika

2 teaspoons dried oregano

3 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

6 chicken legs

Directions :

Step 1: Cut your lemon in 1/2 Grate 1/2 the lemon peel. Squeeze the juice into a bowl with the lemon zest; add oregano, oil, Paprika, salt and pepper – Mix.

Step 2: Pre-heat the oven to 220 Degrees celcius.

Step 3: remove the chicken skin. Coat chicken with the lemon mixture.

Step 4: Cover the dish and bake for 20 Minutes.

Step 5: Uncover the dish and bake for a further 20 minutes – topping up the coating.

Posted on March 24, 2017April 21, 2017 by Joe Deguara

Southern Style Fried Chicken Gizzards

Chicken Gizzards can be surprisingly delicious; why not try this recipe for yourself and see

Prep Time : 30 Minutes

Cook Time : 5 Minutes

Ingredients :

1 pound chicken gizzards

1 small onion, chopped coarsely

approximately 1 1/2 cups buttermilk

1 1/2 to 2 quarts oil

1 cup all-purpose flour

2 teaspoons salt

1 teaspoon cayenne pepper

1 egg, beaten

Directions :

Place the gizzards in a bowl with the onions and pour enough buttermilk into the bowl to cover the contents entirely.

Put the gizzards in a refrigerator. Let set for a few hours preferably 8 hours.

Drain the buttermilk away and pat the gizzards dry with kitchen roll.

Clean them from sinews etc; and cut to about a quarter inch.

Mix the flour with the salt, cayenne pepper, and seasonings. Have the beaten egg ready.

Dip each piece fully coating. Heat oil to 350 Degrees Celcius in a fryer.

Place the gizzards in the oil for two to three minutes.