Category: Chicken

Oven Roasted Beer Can Rosemary Garlic Chicken

Ingredients

Brine( I always brine my chickens prior to roasting)

1 gallon water

1/2 cup kosher salt

1/3 cup brown sugar

1/4 cup soy sauce

3  garlic cloves smashed

3 rosemary stems

Beer Can

1/2 can water

1/2 lime chopped

3 rosemary stems

4 smashed garlic cloves

Chicken

3 1/2 to 4 pound roasting chicken

Salt and pepper

2 T olive oil

3 T chopped rosemary

2 garlic cloves minced

1 t salt

Directions

Brining Solution

Add water,salt and brown sugar into jumbo Hefty® plastic bag or container twice size of brining solution and stir until salt dissolved. Add soy sauce, garlic, rosemary and mix. Remove excess fat and giblets from cavity of chicken then submerge the chicken. Refrigerate the chicken for at least 4 hours.

Beer Can/Holder*

Place can in baking dish or foil covered cooking sheet and rub exterior with vegetable oil. Fill can/holder to half full with liquid. Add lime,garlic, and rosemary into can.

Chicken

Preheat oven 375 º

Combine rosemary, garlic, and olive oil in small bowl. Remove and dry the chicken. Salt and pepper the cavity of the chicken. Place the chicken bottom side down on the beer can holder with legs in front of the can. Gently lift the skin at top of the chicken and rub 2/3 of the rosemary garlic mixture from the breasts to the thighs. Rub the remaining 1/3 on the exterior skin of the chicken. Fold the wings to the back of the chicken. Roast the chicken for about 1 hour and 30 minutes or until the internal temperature at the thickest part of the thigh reads 165 degrees using an instant-read thermometer. Remove from oven and rest for 10 minutes.Use tongs to remove the chicken. Carve and serve.

*Beer Can Roaster – Stainless Steel(Can be purchased on-line or at most cooking supply stores) It has a large base that helps steady the chicken.

Chicken Marsala

Ingredients

2 chicken breasts skinned, boneless, and halved

1 cup flour

1 t salt

1 t pepper

1 t Italian Seasoning

2 T olive oil

3 T butter

2 shallots fine chopped

10 ounces Cremini mushrooms stemmed and sliced

3/4 cup Marsala wine

1 cup chicken broth

1 t salt

1 t pepper

2 T butter

Directions

Combine flour,salt, and Italian Seasoning on large plate.Place chicken breasts between 2 sheets of plastic wrap and pound to 1/4 inch thickness.

Heat oil in large skillet over medium high heat.Add butter and melt. Dredge chicken breasts in flour mixture and place in skillet. Do not crowd the breasts. Cook on each side about 5 minutes until golden brown. Remove to plate and set aside. Add oil,butter and melt. Place remaining breasts and cook about 5 minutes per side. Remove to plate and set aside. Add 1 T butter, shallots, and mushrooms. Cook until liquid from mushrooms is evaporated. Add wine and scrape bits from the skillet. Cook until liquid is reduced by half. Add chicken broth and cook until sauce is beginning to thicken. Reduce heat to medium. Add butter and stir. Return chicken and simmer 2-3 minutes. Adjust seasoning. Serve with wide egg noodles or papperdelle.

 

 

 

 

Chicken Chili Verde

Ingredients

Sauce

8-10 tomatillos husked and chopped

3 poblano  chiles rough cut

2 Serrano chiles  seeded and chopped

1 large onion chopped

1 green pepper chopped

4 garlic cloves minced

1/2 c chopped cilantro

4 chicken thighs skinless seasoned with salt and pepper

1 t cumin

1 t Mexican oregano

Salt and pepper to taste

4 cups chicken broth

Serving Recommendations

Avacado chunked

1/2 cup Cotija cheese crumbled

Lime cut in wedges

Cooked rice or tortillas

Directions

Place all the sauce ingredients in large sauce pan and bring to boil. Simmer for 2 hours occasionally stirring. Shred  the thigh meat from the bones and remove the bones. Simmer for another hour. Taste and adjust seasoning. Serve over rice or warmed tortillas with avacado, Cotija, and lime wedges.

Note: 2 skinless chicken breasts can be used in place of chicken thighs. Chicken thighs make a richer sauce. If you like more heat leave seeds in serrano chiles.

 

Chicken Vegetable Noodle Soup

Ingredients

1 cooked chicken breast cut into bite sized pieces

2 carrots diced

3/4 cup frozen  peas

1/2 cup fresh green beans chopped

2 garlic cloves minced

1 T olive oil

2 t Better Than Bouillon chicken flavor

4,cups organic chicken broth

1/2 t herbs de Provence

Salt and pepper

4 oz or about 1 inch in diameter dry  fettucine

Directions

Bring 4 cups of lightly salted water to boil. Add fettucine and cook until al dente about 8-10 minutes. Drain and save 1/2 cup pasta water.

Mean while add olive oil to large sauce pan over medium heat. Add garlic and cook about 1 minute until fragrant. Add carrots, green beans, broth, bouillon, and herbs de Provence and cook 5-6 minutes. Add peas and cook 2 minutes. Add pasta and cook 2-3 minutes to meld flavors. Season and add pasta water if additional broth is needed. Serve with toasted Rosemary bread.