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Recipes that include chicken

Zuni Style Roast Chicken

Sunday, August 16, 2009

We’re going to California in September and I have a reservation for Zuni Cafe. Yay! They are probably most famous for their Zuni Roast Chicken with Bread Salad, which happens to be in The Zuni Cafe Cookbook. I didn’t make the whole dish but I did follow Judy Rodgers‘ technique for roasting the chicken. What amazes me is that the instructions are so easy, easy enough for any beginner to follow. I really want everyone who has never cooked to try this!

Roasted Chicken with Grilled Radicchio 5

For those who are experienced chefs, I still urge you to try it. You may glance through and think, these tips are all things I know. I thought that too, certain that I had done all of these steps before, but it’s probably that I haven’t done all of it, all at once. This simple combination of little details makes a killer roasted chicken, thin and crisp skin with juicy and even (moisture, seasoning, and texture) meat.

Zuni Style Roast Chicken
~4 servings

  • 2 3/4 – 3 1/2 pound whole chicken
  • 4 sprigs fresh thyme (or marjoram, rosemary, sage)
  • 3/4 teaspoon sea salt per pound of chicken
  • freshly ground pepper

Instructions –

1. Discard the lump of fat inside the chicken. Rinse the chicken and pat very dry, inside and out.

2. Slide your finger in between the skin and breast meat on each side and from a little pocket to tuck the thyme into. Do the same over the thicker part of each thigh.

salted and herbed chicken 2

3. Sprinkle with salt and pepper more heavily on the thicker parts and less at the ankles and wings. Season inside the cavity a little over the backbone but don’t worry otherwise. Tuck wing tips behind the shoulders. Cover and refrigerate for 2 days.

salted and herbed chicken

4. Preheat oven to 475 degrees F. (She doesn’t say, but I took the chicken out of the fridge and set it on the counter while the oven was heating. I do that with most meats because it allows for more even cooking.)

5. Choose a shallow flameproof roasting pan barely larger than the chicken. Preheat the pan over medium heat on the stove top. Make sure the chicken is dry and set it breast side up in the heated pan. It should sizzle. Place in the oven and make sure you can hear sizzling within 20 minutes. If it doesn’t, raise the temperature until it does. If the chicken is charring or the fat is smoking, lower the temperature by 25 degrees. Use convection (if you have) for the first 30 minutes. (I used convection.)

6. Turn the chicken over and return to the oven for another 10 to 20 minutes, depending on the size. (I did 10 minutes.) Flip it over again and crisp for another 5 to 10 minutes. (For a 3 1/2 pound bird, with convection, my total time was 46 minutes. Without convection will take longer.) I like to check for done-ness with a stem thermometer. It should be 165 degrees at the thickest part of the chicken and juices will run clear. Remove and rest for 10 minutes before serving.

Roasted Chicken with Grilled Radicchio 7

I served it with Grilled Radicchio drizzled with a balsamic reduction. It was so wonderful together. The Radicchio recipe will be up tomorrow.

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Ghetto BonChon Chicken

Friday, August 14, 2009

Recently, we went to Boka and tried BonChon Chicken. After I left, I kept thinking about how the chicken was really nice and crispy, but isn’t that how all the ghetto Chinese places do it? I wouldn’t eat anything else at one of those places, often called Happy Wok, King Wok, or Best Wok, but they have awesome fried chicken wings! It definitely tops the list for best bang-for-your-buck kinda thing.

Then, I started thinking some more. Can’t I just make a cheaper version of BonChon Chicken by getting some wings and then brushing a sauce on? Their “Soy Garlic” sauce seemed like such a standard Asian sauce anyway. It couldn’t be hard to make…and it’s not.

I found a local joint to order from, Young Chow Restaurant Corp 145 Fourth Avenue, New York, NY 10003, and placed the order, then whipped up the sauce. When it arrived, I just brushed it on. Easy BonChon Chicken!

Ghetto BonChon Chicken 2

It it going to be exactly the same? No. It will differ depending on the quality of your local ghetto Chinesery. It’s close though or at least very tasty and equally addictive. Plus, with only a few locations in NY/NJ, this may be the only way you’re getting anything close to BonChon Chicken.

If you do live near one, consider the cost-savings: I got 8 pieces of drumette and wing attached (so 8 wings and 8 drumettes) for $5.80. The BonChon at Boka costs $18.95 for the large plate, which is only 5 drumetttes and 10 wings. If Lon was writing this post, he’d graph this cost savings for you against weight gain so that you could decide for yourself but unfortunately, he’s very busy these days.

Ghetto BonChon Chicken

  • 3 tablespoons soy sauce
  • 2 1/2 teaspoon chili garlic sauce
  • 1 clove garlic, minced
  • 2 teaspoons sugar
  • chicken wings from your local ghetto Chinese restaurant

Instructions –

Stir together soy sauce, chili garlic sauce, sugar, and garlic in small bowl.

Soy Garlic Sauce with brush

Brush sauce onto chicken wings. Done!

brushing Ghetto BonChon Chicken 2

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Chicken and Flowering Chive Lettuce Wraps

Monday, July 6, 2009

You may remember the Pork and Shrimp Lettuce Wraps I did last winter. If you missed it, don’t forget to check it out. I still remember how delicious they were. This past weekend, my mom showed me one of the ways she makes lettuce wraps, with a chicken and flowering chive filling. Its also super delicious!

If you’re unfamiliar with flowering chives, you prepare them by picking off stiff ends, kind of like the way you break off the bottoms of asparagus. Then remove the flowers, which are bitter, and cut as you like.

flowering chives picked

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Basil Chicken

Wednesday, June 17, 2009

Chinese cooking is all about mise en place. For many dishes, once you have all the prep ready, the cooking part only takes a few minutes. Seriously! This is a perfect example, as the stir-frying part literally takes 3 minutes, assuming you don’t have a weak stove.

snow peas, jalapeno, Chinese basil, garlic

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Schmaltz & Grieven

Monday, April 13, 2009

We realized that we cover many Chinese dishes on FoodMayhem, but with the exception of the recent Matzoh Brei post, we rarely discuss Jewish dishes. Tonight we took on that task full charge. Making quite a few dishes at once.

First things first. One of the key ingredients in Jewish cooking is rendered chicken fat, also known by its Yiddish term, Schmaltz. So before cooking, I had to get my hands on some. But where? Well we just made it… it’s not hard.

Rendering Schmaltz

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Chicken and Pork Comfort Over Rice

Monday, March 9, 2009

Sometimes you get home tired and you just want to eat. Nothing fancy, just something easy, filling, and made in one pot. The ingredients in this dish are based on what we had in the fridge and the flavor profile is Chinese because I wanted to use left-over rice. I didn’t expect much from this last minute, thrown-together dish. I didn’t think this would be a recipe to post, but it is. If you’re familiar with Chinese food, it’s a cross between Soy Sauce Chicken and a Taiwanese dish of Minced Pork with Sauce Drizzled on Rice. Two comfort foods combined in one really hit the spot for me so I had to share.

Chicken and Pork Comfort Over Rice 1

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Homemade Italian Chicken Sausage

Sunday, March 8, 2009

Since we had some pork fat left over from trimming pork loin recently, I wanted to make sausage. Jessica defrosted a chicken and it seemed like a fun protein to work with. Having never made chicken sausage, I approached it the same way I would with most any other protein. I did go light on the herbs and spices because chicken is such a light flavor that you don’t want to over-power it.

Chicken Sausage Sandwich

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Chicken Stuffed Carnival Squash

Friday, November 14, 2008

With all the different squashes in the farmer’s market, it’s a bit overwhelming. But fear not, just try them. It’s fun. Carnival Squash is not one I’m familiar with but I dared to write a recipe for it anyway. (If it doesn’t work-out, you’ll never see this.)

For some reason, I’m very dissatisfied with the idea of just roasting or steaming all the different variety of squashes with some butter. We need more, MORE! (insert maniacal laugh here) So, here’s my thought process: stuffed potatoes, yum, how about I stuff the Carnival Squash? Ok, totally not the same thing but go easy on me, I’m revealing my inner thoughts here. Yes, my inner thoughts are still only about food. Not much else goes on up there.

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Chicken Marsala with Portobello Mushrooms

Tuesday, October 7, 2008

Chicken Marsala was one of my favorites in college and I realized it’s been years since I’ve eaten it. One reason is that Lon didn’t eat mushrooms till recently and I eat most of my dinners with him. I got uber excited today when I realized I could make Chicken Marsala for him to try. Most recipes use chicken breast but I hate white meat so this one is made with dark meat. I also used portobellos instead of the normal white button mushrooms because I happened to have them in my fridge.

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Inside the Despana Basket: Pimientos in Olive Oil and Quick Chicken Chorizo Rice

Tuesday, August 12, 2008

I didn’t realize until I opened this jar of Pimientos, from our Despana Basket, that it was packed in olive oil. I normally buy the ones jarred with brine. The olive oil does add a bit of flavor and the fat coats your tongue nicely if eaten alone. I’m not sure it makes a big difference when cooked in a rice dish. It certainly doesn’t hurt though.

pimiento 2.jpg

I wanted to make a quick one-pot meal tonight, having stood all day, and just not in the mood for experimenting. Lon just came in from the pouring rain, completely soaked, and I wanted something comforting, guaranteed to warm him up. Well, this dish worked, a cheaper and easier version of Paella, because these are the ingredients I had. We finished the whole thing, which was really meant to be dinner and his lunch for tomorrow.

Quick Chicken Chorizo Rice
~3 servings

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 11 ounces boneless chicken thigh, diced
  • 3.5 ounces chorizo, cut into bite sized pieces
  • 1 cup rice
  • 1/4 cup chopped pimientos in olive oil
  • 2 cups chicken broth
  • scant 1/2 cup frozen peas
  • 1/2 cup chopped tomatoes
  • salt and pepper to taste

1. Heat oil in a 11″ skillet (2 1/2″ deep) over medium high heat. Add onions & cook until starting to soften, about 2 minutes.
2. Add chicken. Season with salt and pepper and stir until the outsides of the chicken pieces are cooked, about 2min.
3. Add chorizo and stir for another 2minutes.
4. Add pimientos and rice, stirring until rice is coated with oil and pan juices.
5. Stir in two cups of chicken broth and bring to boil. Reduce to a simmer and cook covered until liquid is absorbed, about 12 minutes.
6. Stir in frozen peas, which will cook in less than a minute.
7. Remove the rice dish to a serving platter and toss tomatoes on top.

Chicken Chorizo Rice 2.jpg
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