Recipes On Rails: New Recipes tagged chicken

Tandoori Chicken

Wed Jan 07 23:36:54 UTC 2009

Ingredients:

2.0 tablespoon Oil, Grapeseed
6.0 clove Garlic
2.0 tablespoon Ginger fresh grated
1.0 tablespoon Garam Masala see recipe
2.0 teaspoon Ground Cumin
2.0 teaspoon Chili powder
0.6 pound Yogurt plain, whole milk
4.0 tablespoon Lime Juice fresh squeezed
2.0 teaspoon salt
8.0 each Chicken Thighs skinned, cleaned of fat

Instructions:

Preheat BGE to 500 degrees

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

Add the yogurt mixture to the chicken and stir to coat each piece.

Place on rack, direct heat.

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

Servings: 4
Prep Time: 2 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/632-tandoori-chicken

Smoked Chicken

Wed Jan 07 08:53:44 UTC 2009

Ingredients:
Instructions:

Preheat the egg to 500

Put 2 tablespoons of salt mixture (salt, pepper, and garlic powder to taste) in each chicken. Rotate chickens to coat the entire cavity of the chicken with the salt mixture.

Spray the V rack with Pam and position the birds, breast down, feet to feet on the rack

Cook at 500 grid for about an hour (depending on the size of the chickens) till thigh reads 170 or so.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/615-smoked-chicken

Chicken Jus

Thu Jan 08 12:00:47 UTC 2009

Ingredients:

1.0 tablespoon Oil, Olive
1.5 pound Chicken Backs rinsed
1.0 pound Carrot chunked
0.5 pound Onion coarse dice
8.0 sprig Thyme fresh
0.5 cup Vinegar, Wine
3.0 cup Stock, Chicken

Instructions:

Coarsely chop the carrots and onion. You want about 6 chicken backs, more if small, less it really big.

Pre-heat the oven to 400 degrees. On top of the stove, heat a heavy roasting or braising pan over medium-high heat. Add the oil and chicken bones and cook, stirring, just until well browned.

Roast in the oven for about 15 minutes. Add carrots and onions and continue roasting until bones and veggies are well caramelized. Then remove from oven and add thyme and stock.

Simmer over medium heat till reduced to about a cup.

Strain through chinois or very fine sieve, pressing on solids to extract as much as possible.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/601-chicken-jus

Smoked Chicken Pizza

Tue Jan 06 09:08:00 UTC 2009

Ingredients:

Dough
2.5 pound Flour, all-purpose
2.0 pound water
23.0 gram Salt, Flour
4.0 gram Yeast, Instant

Instructions:

Preheat the egg to about 600+ dome, but you want the pizza stone to be about 500 even... I use an inverted plate setter, grid, and then pizza stone. The plate setter stops the direct heat and evens out the heat on the pizza stone.

Prepare baguette recipe (below) using quantities listed above. When you've reached the shaping, scale into six .75# boules and allow to rise for only 15 minutes. Please each boule in a separate plastic bag and refrigerate, at least over night. About an hour before intended use, take the dough out and allow to rise for about an hour.

If you don't have a favorite barbeque sauce on hand, make the Teriyaki Barbecue Sauce, recipe below. I also assume you already have some smoked chicken on hand, maybe left over from the day before.

Place one boule on your floured work surface.

Shape the dough with your fingers.

Place the dough on thee back of your hands and start stretching.

Continue stretching until the dough tells you it's done, and you've reached the desired size.

Place the dough on your LIGHTLY floured peel.

Spread barbeque sauce on the dough.

Add the smoked chicken.

And then the cheese.

Like I mentioned above, you want your stone to be about 500 F. Here, it's too hot.

So you can cool it down with a wet rag.

Much better... doesn't have to be exact.

Shuffle the pizza onto the stone.

How long you bake varies greatly, so I cheat. I use a flashlight and take quick glances down the chimney.

You want to make sure the bottom crust is done, but not burnt.

Enjoy

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/585-smoked-chicken-pizza

Grape Chicken

Thu Jan 08 09:20:52 UTC 2009

Ingredients:

2.0 each Chicken, Whole spatchcocked
1.0 teaspoon Dizzy Pig Seasoning
0.3 pound Grapes, Red sliced in half
2.0 tablespoon Zatar

Instructions:

To spatchcock the chickens, first cut down one side of the whole chicken, and then the other to remove the spine.

Flip the chicken over and cut a little slit in the skin on either side of the breast, very close to the opening. Stick the bone of the leg through each slit. This will hold the chicken in shape while you cook it.

Cut up the grapes

Put the grapes and the Dizzy Pig in a mortar. Squash and mix the grapes with the Dizzy Pig, but do not reduce to a uniform paste. Just beat the grapes up a bit, and mix with the seasoning.

Working from the neck area, work your fingers between the skin and the chicken, working all the way down to the thighs and legs...creating a pocket.

Divide the grape mixture between the two chickens, trying to put about 1/4 of the mixture into each half of each chicken, under the skin (in the pocket we created above). Add in any juice that is in the mortar.

Dry off the chickens and spray each one with cooking spray (or simply oil the skins). Sprinkle each chicken with a tablespoon of the zatar and work in.

Cook on a preheated grill at 350. Our grill of choice is a BGE (Big Green Egg). Hillary recommends some pecan chunks for smoke. I'm not a big smoke lover, so I leave that out.

Smoke till breast reaches 160 or thigh reaches 180, about an hour.

Cut each chicken in half and serve.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/565-grape-chicken

Grape Sauce

Wed Jan 07 21:42:11 UTC 2009

Ingredients:

0.7 pound Grapes, Red sliced in half
1.0 each Onion 1/4" dice
0.5 cup Wine, White Vermouth
3.0 tablespoon butter

Instructions:

Dice the onion and slice the grapes

Head a pan over high heat. Add the onions and 1 tablespoon of the butter.

When the butter has melted and the onion starts sizzling, add the wine.

Reduce until the wine is almost gone.

Add the grapes and a couple grinds of black pepper.

Continue to cook over high heat until the grapes start to release their juice and soften a little.

Remove from heat, and stir in remaining butter, stirring constantly till the butter is emmulsified. If using the sauce with the grape chicken, pour any collected chicken drippings into the sauce before serving, and stir to incorporate.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/564-grape-sauce

General Tso's Chicken

Thu Jan 08 01:08:29 UTC 2009

Ingredients:

Chicken
2.0 each egg whites beaten
0.5 cup Cornstarch
4.0 tablespoon Flour, all-purpose
1.0 teaspoon salt
3.0 teaspoon Oil, Grapeseed
4.0 tablespoon water
2.0 pound Chicken Thighs boneless, 2 inch cubes

Sauce 1
0.5 cup Sugar
3.0 tablespoon Soy Sauce
2.0 tablespoon Soy Sauce, Dark
2.0 tablespoon Wine, Rice
2.0 tablespoon Vinegar, Rice
0.67 cup Stock, Chicken
2.0 teaspoon Oil, Sesame

Sauce 2
1.0 cup Stock, Chicken
2.0 tablespoon Corn Starch

Finish Dish
0.25 cup Oil, Grapeseed
4.0 clove Garlic minced
5.0 teaspoon Ginger minced
3.0 each Scallions sliced

Instructions:

Beat the egg whites, but they don't have to come to soft peaks. Add the cornstarch, flour and salt, mixing. Mix the oil with the water, and add both to the cornstarch mixture. Mix well, and then add the chicken. Let sit 10 minutes.

Deep fry the chicken, a few pieces at a time. This can be done in a deep fryer set at 350F or in a frying pan with about 2" of oil at 350F. Fry it for about 2 - 3 minutes depending on the size of the chicken pieces. You want to keep the chicken moist.

Allow chicken to drain. It will be heated again, so there's no need to keep it hot.

Mix the ingredients for the first sauce, making sure to dissolve the sugar. Reserve.

Mix the ingredients for the second sauce and reserve.

When ready to serve, add oil to hot wok (about 375F) and when hot add the chicken. Cook the 2nd time for about 2 minutes turning frequently. Remove chicken to drain again. Reserve about 3 teaspoons of oil.

Add garlic and ginger to the oil and cook for several seconds, then add the scallions. Cook for about a minute.

Add the first sauce and mix well.

Make sure the 2nd sauce is well mixed. Slowly pour in the 2nd sauce stirring well until sauce has thickened and turned translucent. Mix chicken into sauce, turn to coat, and serve.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/546-general-tso-s-chicken

Braised Rosemary Chicken with Potatoes and Celery

Thu Jan 08 05:35:48 UTC 2009

Ingredients:

3.0 each Chicken, Whole cut up
1.0 tablespoon Oil, Grapeseed
2.0 clove Garlic
1.0 each Onion sliced
0.5 cup Vinegar, White Wine
3.0 cup Stock, Chicken
4.0 sprig Rosemary - Fresh
5.0 each potatoes 1 inch cubes
4.0 stalk Celery sliced
1.0 each Leek cleaned and sliced

Instructions:

For this recipe, everything is to taste, and the quantities can be easily adjusted. The only real variable is that you want the stock to be about 1/2 inch deep when you add it.... That being said, I have a nice 14 inch sauteuse, which holds a lot of chicken, thus the 3 birds. I cut them up, using only the leg, thigh, and breast. The backs and wings went into stock, but you can use them as well, your choice. Season the chicken with salt and pepper.

Preheat the oven to about 300. Put your braising vessel on the heat and adjust heat to medium high. When hot, add the tablespoon of oil and spread around bottom of pan. Add a layer of chicken and brown well on first side. Do not crowd the chicken at this point as we want to let the steam escape. Do the chicken in batches if needed. I'm doing two batches.

When well browned, turn chicken and brown other side.

When well browned on both sides, remove chicken to a tray, and finish second batch if appropriate.

You pan will collect some chicken fat in addition to the oil we added. Pour off most of the fat, leaving a tablespoon or two. Reduce the heat to medium and add the sliced onions and garlic and saute till soft. Deglaze the pan with the white wine (I often use white vermouth instead as vermouth holds well in an open bottle...)

When the wine has reduced, add the chicken back in arranging for maximum capacity. I like to put the point of the breasts in the center of the pan, as they are the smallest part, in a star pattern. Then I can put a thigh between each breast, near the rim of the pan, and a leg at the base of the breast.

Break the rosemary into smaller stems, and arrange on the chicken. Use as much as you like, bearing in mind that fresh rosemary is more mild than dried. Add enough stock to be 1/2 inch deep. The tighter the chicken is packed into the pan, the less stock you'll need. The 3 cups is just a rough estimate. The depth is what is important. Cover, and place in the 300F oven. Back for about an hour and a half or till tender.

While the chicken braises, cut up the potatoes.

When tender, you'll notice that the liquid in the pan is actually deeper. This is liquid given off by the chicken. Remove the chicken to a tray, and strain the pan juices.

Return the strained sauce to the pan (rinsed out to remove rosemary stems, etc.), adjust the seasoning, and add the potatoes. They should be sufficient to fill the pan in one layer.

Top the potatoes with the celery, and sliced leek.

Return pan with the sauce, potatoes, and celery to the oven. When the potatoes are just near tender, arrange chicken on top of the potatoes, and return to the oven to re-heat the chicken. After about 15 minutes (or when chicken warmed through) remove and serve.

Servings: 6
Prep Time: 3 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/541-braised-rosemary-chicken-with-potatoes-and-celery

Honey Mustard Chicken Pizza

Wed Jan 07 04:39:34 UTC 2009

Ingredients:

Toppings
1.5 tablespoon honey
1.5 tablespoon Mustard, Dijon
1.0 each chicken breast cooked, sliced
1.0 bunch Basil, Fresh or several leaves, to taste
0.25 pound Cheese, Provalone sliced or shredded

Instructions:

Make the whole wheat pizza dough indicated below.

Mix the honey and mustard together. I use a whole grain mustard instead of the Dijon.

Shape the dough into a pizza shape and put it on the peel.

Paint the dough with the honey/mustard sauce.

Arrange chicken on the pizza.

Then add the basil.

At this point, I'd put it in the egg, on the pizza stone, pre-heated for at least 1/2 hour to about 550 F. I like to use an inverted plate setter with the regular grate on the plate setter legs, with the pizza stone on the grate. This way, the plate setter acts as a diffuser, and no flare-ups or hot spots affect the pizza stone. Bake the pizza for about 5 minutes.

Then, remove the pizza, add the cheese, and return to the egg for another 5 minutes or so. Watch closely to achieve the desired degree of doneness.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/511-honey-mustard-chicken-pizza

Chicken Stew with Cannellini Beans

Wed Jan 07 10:17:30 UTC 2009

Ingredients:

chicken
12.0 each Chicken Thighs boneless, skinless
10.0 each Sage leaves, fresh
2.0 clove Garlic
1.0 each Onion diced
0.5 cup Wine, Red
1.5 cup Stock, Chicken
2.0 tablespoon Tomato Paste
8.0 stem Parsley minced

beans
0.5 pound Beans, Cannellini
0.5 teaspoon salt

Instructions:

Process the chicken by sous-vide. Season the chicken with salt and pepper. Slice one of the garlic cloves very thinly, and put one thin slice on each thigh. Distribute the sage amongst the thighs. Place them in a bag, seal, and sous-vide at 176 F (80 C) for about three hours.

While the chicken is cooking, bring a pot of water to a boil. Put beans in a casserole, with the garlic clove, and sprinkle with the salt. Pour sufficient water over the beans to cover by an inch or so. Put into a preheated 250 F oven. Bake till the beans are tender, stirring every half hour or so. Add additional water as needed.

Drain the chicken, reserving the liquid.

In a pan large enough to hold all the chicken, saute the onion and remaining garlic (minced) in some olive oil (or chicken fat) till tender. Add the chicken, and deglaze pan with the wine. Reduce till almost dry.

Drain the beans. Add the drained beans, remaining sage, diced, and the chicken stock to the chicken. Stir in the tomato paste (you can add the paste to the stock before adding to the pot if you want). Stir and season with salt and pepper.

Cook till proper consistency (your choice). Add minced parsley and serve.

Servings: 4
Prep Time: 4 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/500-chicken-stew-with-cannellini-beans