Showing posts with label Chicken Recipe. Show all posts

Pears with Cranberry Gravy in American Roasted Chicken Recipe

This luxurious mega-roasted chicken is to overcome the fruit. canned pear half with roast chicken. The sauce is made deglazing pan drippings with cranberry sauce and rosemary.

Ingredients:

1 tsp teaspoon kosher salt
1 / 2 teaspoon coarsely ground black pepper
1 teaspoon poultry seasoning
1 roasting chicken, about 6 pounds, washed and dried
1 tablespoon garlic-flavored oil
2 cans (about 15 ounces each) pear halves, drained
1 can (about 16 ounces) whole-berry cranberry sauce
1 teaspoon teaspoon dried rosemary, crumbled

Preparations:

Preheat oven to 400F. Mix salt, pepper and poultry seasoning and sprinkle with the inner cavity of the chicken in the country. Rub the whole garlic oil to the outside of the chicken and place chicken breast-side down on a rack in a roasting pan. Bake for 1 hour. Place pears on the bottom of the pan, and bake until thermometer inserted in the thickest part of thigh registers 165F, about 1 hour more.
Remove chicken to cutting board and around the pears. Remove the fat drippings. Measure the remaining drippings, you must be at least 1 cup. If you have not, add enough water to make 1 cup. Place pan over medium heat. Add the cranberry sauce, rosemary, and the defatted drippings and scrape all the bits attached to the bottom of the pan sauce.
Cut the chicken and serve with the pears and cranberry juice.

Yield: 8 servings.

How to Make Panamanian Arroz Con Pollo Recipe

Ingredients:

1 chicken, cut up
3 cloves garlic (less if preferred)
1 sweet pepper
2 onions
1 tomato
1 & 1/2 cups of rice
3 cups of water
saffron or bijol

Directions:

Fry chopped onions, sweet pepper, tomato, and garlic in a little bit of oil.
Add water, saffron/bijol, chicken and washed rice.
Cover and cook over a low flame until done, stirring once or twice during cooking.
Will take approximately 50 minutes -- make sure chicken and rice are done.

Indonesian BBQ Chicken Recipe

Ingredients:

3 lb Broiler chicken
1 c Soy Sauce
2 Garlic cloves

Peeled and mashed:

2 tb Fresh lime juice
1/2 c Melted, unsalted butter
1/2 ts Grated fresh ginger
1 ts Sambal oelek
1 pk Kroepoek oedang
Cornstarch to thicken

Marinade for sauce:

Sweet soy sauce.
Hot pepper sauce.
Shrimp puffs.

Directions:

Cut chicken into 8 pieces.
Combine remaining ingredients, except shrimp puffs, in large bowl.
Add chicken pieces; toss to coat.
Marinate 2 hours at room temperature, stirring occasionally.
Remove chicken pieces from marinade (reserving some of the marinade for basting and the rest for sauce).
Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as needed.
If browning too quickly, cover with foil. (In summer, barbecue over charcoal fire.)
Heat reserved marinade with cornstarch until thickened and serve as sauce, if desired.
Serve with shrimp puffs on the side.
For these, simply deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on paper towels.
The chips will puff up as soon as they hit the fat.

Serves 4

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Indonesian Chicken Curry Recipe

Ingredients :

1 Chicken, cut into 8 pieces
1 tbsp Lime juice or tamarind juice
1 tsp Salt
3 tbsp Oil
3 Shallots, finely sliced
3 cm Cinnamon stick
1 Star anise
2 Cloves
2 Cardamoms
1 stalk Lemon grass, bruised
2 Pandanus leaves, shredded, knotted
5 Curry leaves
500 cc Coconut milk from 1 1/2 coconuts
3 tbsp Roasted shredded coconut, pounded

Spices (ground) :

3 Candlenuts, roasted
1 tbsp Coriander
1 tsp Cumin, roasted
1 tsp Aniseed
1/8 Nutmeg
10 Red chilies
6 Shallots
3 cloves Garlic
1 tsp Chopped turmeric
2 tsp Chopped ginger
1 tbsp Salt

Method :

Rub the chicken with lime or tamarind juice and salt.
Let it stand for 15 minutes.
Heat oil and sauté shallots until golden brown, then add ground spices, whole spices, lemon grass, pandanus leaves, curry leaves and chicken.
Cook for a few minutes, then add coconut milk and pounded coconut.
Continue to cook, stirring from time to time until the chicken is cooked and the gravy is thick and oily.
Serve with rice.

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South African Chicken Pie Recipe

Ingredients:

14 ounces frozen puff pastry (or 14 oz flaky pastry, which is about 400 g)
1 whole chicken, 4 1/2 lbs (about 2.3 kg, do not use breasts only, see directions)
3 cups water (750 ml)
3 tablespoons instant chicken bouillon granules (45 ml)
1/3 cup sago (100 ml)
3 tablespoons flour (45 ml)
1 tablespoon garlic and herb seasoning, dried (or similar seasoning, 15 ml)
2 fresh garlic cloves, crushed and chopped
2 teaspoons fresh coarse ground black pepper (10 ml)
1 1/2 teaspoons ground nutmeg, fresh (7 ml)
1/2 teaspoon ground cloves (3 ml)
3 tablespoons fresh lemon juice (juice of 1/2 lemon, 45 ml, or use lime juice)
1 teaspoon of any seasoning salt, to taste (or ordinary salt, 5ml)
1 tablespoon fresh thyme leave (or 2 teaspoons dried)
1 tablespoon chopped fresh rosemary (or use 2 teaspoons dried)
2 eggs
4 ounces good quality sliced ham (120 g)

Directions:

About the chicken: it's hard to get a chicken larger than 3 lbs. Buy a nice chubby chicken, and make up the shortfall with a pack of chicken pieces. We prefer the brown meat, which is more flavourful than breasts).
Defrost the pastry in the fridge or at room temperature, but make sure it stays cool. If you made My Gran's Sour Cream Pastry, keep in plastic wrap in fridge until needed.
Use a large pot, like a soup pot. Add the water, and then the whole chicken, any extra fat removed. Add giblets as well, if available.
Sprinkle over the stock powder or granules: please note that you use the stock powder itself, not a mix made with water!
Put on lid. Bring to boil, turn down heat, keep lid on, and boil chicken gently until almost tender, about 45 minutes.
Then soak the sago granules in a little warm water -- they swell a little -- and add, stirring it into the water around the chicken.
Simmer with lid on until chicken flesh almost falls from bones, and the sago has turned into translucent little pearls.
Take chicken out of the sauce and leave in a dish to cool down. Leave the sauce in the pot, but give the bottom a good scrape to loosen the bits that stick. Bits of meat can stay in the sauce, just lift out any bones with a slotted spoon: the wing tips often fall off into the sauce.
When the chicken and sauce have both cooled down enough, take all the bones from the chicken, and cut up the meat. This is a messy job, but be careful to remove all small bones. Use ALL meat and skin. Don't cut up meat too finely -- bite-sized. Rub soft meat and skin off carcass and wings so you use it all.
Then, with a slotted spoon, remove remaining meaty bits from the sauce in the pot, and add all edibles to the chicken meat, discarding small bones. Don't worry about the sauce in the pot: it will still have bits in it.
Add the flour to the sauce, and whisk in smoothly. A wire whisk usually does the job with no lumps remaining. Add all the flavourings to the sauce, and taste the result -- chickens differ, flavourings differ. Adjust to your taste. Be especially careful not to oversalt, so taste before you add the salt. (Some chicken stock powders are salty, others not).
Beat the eggs in a bowl, and add to the sauce.
Now add the chopped chicken to the pot again. Stir through with wooden spoon. Taste again: you might want more seasoning at this stage, and you can also add a touch of chilli, if you like.
Set oven at 220 deg C (425 deg F).
On a floured board, roll pastry out thinner (if necessary) and to fit the top of your dish. Beat an extra egg in a small bowl.
Using a suitable oven dish, scrape the chicken with its sauce into the dish.
Slice up the ham, and scatter over the top. This filling should come up to within 1 1/2 inch, or 3 cm from the top of the dish.
Paint the edges of the dish with beaten egg to help the pastry stick, then cover loosely with the puff pastry. Do NOT stretch: leave a bit of slack, as the pastry will shrink as it bakes. Press the edges neatly with your fingers all around the dish, then cut off excess pastry with scissors or a sharp knife.
Brush the pastry with the extra beaten egg. Put into the hot oven. After 15 minutes, turn heat down to 180 deg C (350 deg F) and bake for about 1 hour or until pastry is puffed up and golden, and you can see the filling sizzling underneath (if using a glass dish).
Suggested side dishes: South African Yellow Rice or roast potatoes, steamed green beans, sweet potatoes, and a tomato salad.
Although the recipe sounds long, it's really worth making and it's a favourite with every age group.

Prep Time: 1 hr
Total Time: 2 hrs
Yield: 6-8 Servings

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Indian Chicken Biryani Recipe

Ingredients:

2 chickens, 1.5 kg each, cut into portions
375 ml oil
12 medium onions, finely chopped
12 medium potatoes cubed
600 g rice
250 ml red lentils
15 ml ground coriander
5 ml saffron
2 sticks cinnamon
4 bay leaves
10 cardamom seeds
5 ml cumin seeds
15 ml turmeric
15 ml chopped chillies
3 tomatoes, skinned and coarsely chopped
125 ml lemon juice
10 ml salt
black peppercorns
8 cloves garlic
500 ml plain yogurt
2 pieces fresh root ginger, crushed
8 hard-boiled eggs, shelled and thinly sliced

Directions:

Heat oil in a frying pan and brown onions. Remove and set aside.
Add potatoes to pan and sauté until lightly browned. Remove, drain on absorbent paper and set aside.
Cook rice in salted boiling water until almost tender but still firm.
Boil lentils for a few minutes in salted water, then drain.
Combine rice, lentils and a quarter fried onions.
Rub salt into chicken pieces and place in a large mixing bowl.
Combine coriander, saffron, cinnamon, bay leaves, cardamom seeds, cumin seeds, turmeric, chillies, tomatoes, lemon juice, salt, peppercorns, remaining fried onion, garlic, yoghurt and ginger in a bowl. Pour over chicken and leave for 30 minutes.
Invert a heavy dinner plate in a large saucepan to cover bottom completely.
Arrange ingredients on top of plate as follows

half browned potatoes, sprinkled with 5 ml oil
chicken and marinade
hard-boiled eggs
rice and lentils
remaining potatoes
rest of oil sprinkled over contents.

Close tightly and simmer, without stirring, for 1½ hours.

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