Hi nerds. Here is a dish to make with White Rice/White Meat.
Chicken friend rice is a filling meal that can be made on the cheap with leftovers and a few things you got lying around.
I use my mother-in-law's recipe as a base. Her family is Swedish, and therefore experts on chicken fried rice.
Anyways, here is what you do.
1. Chop 1/2 cup or more of cooked chicken. If you don't have any cooked chicken, cook some. 1/2 cup is pretty skimpy, and adding a bunch more chicken to the recipe doesn't change things too much. So do what you want there.
2. Marinate the chicken in some soy sauce and set it aside.
3. Fry up a cup of uncooked white rice in a tablespoon of olive oil. You want to put some color on the rice, but not burn it. Keep the rice moving around the pan for about the length of "I'm Waiting for the Man".
4. Now pour 2 1/4 cups of chicken broth and your chopped chicken into the pan. Cover and cook, stirring occasionally, for about the length of "Sister Ray".
5. Add 1/4 cup of chopped onions and 1/4 cup of chopped green peppers to the rice. You can add more things, like red peppers or bamboo shoots, or add more of onions and peppers. This isn't baking; the proportions don't matter very much.
6. Cook for one "Venus in Furs". By then, the onions should be somewhat translucent. Like the Predator.
You're done.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, February 3, 2014
Friday, January 24, 2014
What we all will eat when she comes.
Chicken and Dumplings
It's easiest for me to use a dutch oven, but a stock pot would work just fine.
Also, you are going to want to start about 3 hours before you want to eat. Plan ahead, people.
1. Cut up a chicken into its useful parts. If it is small (about 3 lbs) use the whole thing. If it is big, use about half. You can also use a few thighs or breasts or whatever chicken parts you might have. Don't bother taking the skin off or the bones out.
2. Toss that into your cold dutch oven. We are going to pull the skin off later, so there is no need to brown any of it.
3. Toss into the dutch oven with the chicken 1 chopped up onion, 3 large chopped up carrots, 2 chopped up celery stalks, and whatever herbs and spices you like. I like thyme. I threw in a bunch. And some turmeric. Throw in a tsp of pepper and a little more than that of salt. The vegetable amounts are not terribly important. I made this on the fly last time and didn't have any celery. So I replaced the celery with nothing and things worked out fine. I also replaced the big carrots with about a dozen or so baby carrots.
4. Pour over the chicken about 3 or four cups of broth. Pour in enough water on top of that to make sure that the chicken is covered. You can add some chicken bouillon to the water if you want your chicken to be extra chicken-y.
5. Bring to a boil.
6. Reduce to a simmer.
7. Keep on simmering. (About 2 hours)
8. Pull the chicken out with a pair of tongs and set aside to cool. You can do this with your bare-hands, but you probably shouldn't.
9. Keep those veggies simmering or don't. The veggies don't mind.
10. Pull the skin off the chicken and feed that to your dog.
11. Pull the meat off the chicken bones and throw that back into the simmering pot. If you turned it off before, turn it back on.
12. Throw the chicken bones away. They're no good for your dog. He'll poop weird and it'll be gross.
13. Make some dumplings. You can make a nice, light, fluffy dumping with 1 cup cake flour, 2 tsp baking powder, an eggs and some milk. But my mom always used Bisquick and I had some Bisquick in the house. So listen to there recipe. I think it is 2 cups Bisquick and 2/3 cup milk. When the dough is uniform, use a tablespoon to drop it into the simmering stock.
14. Simmer the dumplings uncovered for 5 minutes, then cover and simmer for 15 minutes more.
15. Now, you've got chicken and dumplings and she can come and wear red pajamas and ride some white horses and sleep with grandma.
I never realized how lewd that song was.
Anywhoozle, you got to eat this stuff right away. The dumplings will disintegrate on you if you keep a pot of leftovers in your fridge. Then again, that just makes the whole thing a thicker soup, so do whatever the hell you want.
Tuesday, November 27, 2012
Roast Chicken (Farm Style)
I thought I give a simple recipe for chicken where you didn't have to butcher and brown it first.
I don't know why you wouldn't want to do these things, but some people are weird.
This recipe is easy in terms of ingredients, but needs a dutch oven to work properly.
In fact, I think that this recipe might only require THREE ingredients. Four, if you count water.
You won't get a crispy skin, which is sad.
1. Buy a chicken. You'll want a roaster. Nothing major. A four pound bird.
2. Preheat the oven to 375.
3. Remove the giblets and rinse the bird.
4. Place the bird in a dutch oven, breast side up.
5. Add 3/4 cups water and 3 tablespoons butter into the dutch oven.
6. Lay five strips of bacon over the top of the bird, perpendicular to its line of symmetry.
7. Put the top on the dutch oven.
8. Put the dutch oven in the proper oven.
9. Leave it in there for 75 minutes. (Some recipes call for constant basting. I don't have a baster, so in order to keep the bird from drying out I leave the top on the dutch oven. Its easier.)
10. Take the bird out and put it on a plate for slicing. (Eat the bacon or share it with the dog.)
11. Pour some of the fat out of the juices. (It should be floating on top.)
12. Add 1 cup of water to the oven juices.
13. Place that on the stove on high.
14. Boil and reduce the volume to half.
15. Hey, you've got gravy!
I suppose I should add a recipe for biscuits. . .
I don't know why you wouldn't want to do these things, but some people are weird.
This recipe is easy in terms of ingredients, but needs a dutch oven to work properly.
In fact, I think that this recipe might only require THREE ingredients. Four, if you count water.
You won't get a crispy skin, which is sad.
1. Buy a chicken. You'll want a roaster. Nothing major. A four pound bird.
2. Preheat the oven to 375.
3. Remove the giblets and rinse the bird.
4. Place the bird in a dutch oven, breast side up.
5. Add 3/4 cups water and 3 tablespoons butter into the dutch oven.
6. Lay five strips of bacon over the top of the bird, perpendicular to its line of symmetry.
7. Put the top on the dutch oven.
8. Put the dutch oven in the proper oven.
9. Leave it in there for 75 minutes. (Some recipes call for constant basting. I don't have a baster, so in order to keep the bird from drying out I leave the top on the dutch oven. Its easier.)
10. Take the bird out and put it on a plate for slicing. (Eat the bacon or share it with the dog.)
11. Pour some of the fat out of the juices. (It should be floating on top.)
12. Add 1 cup of water to the oven juices.
13. Place that on the stove on high.
14. Boil and reduce the volume to half.
15. Hey, you've got gravy!
I suppose I should add a recipe for biscuits. . .
Thursday, October 4, 2012
Chicken Gumbo
Gumbo was, of course, invented by Hank Williams, I think sometime in the 18th century right before he was the president of Texas.
All right, enough misinformation for one recipe.
Gumbo is the official cuisine of Louisiana and it has many variations. Seafood, sausage, chicken, ham, and all sorts of things can find a good home in a Gumbo. Mr. Williams sings of a filé gumbo. Filé powder is a thickener added at the end of cooking made from the leaves of sassafras. The roots of sassafras contain something called safrole, which is considered a weak carcinogen. The leaves are thought to be safe, but generally speaking okra works just fine as a thickening agent.
Gumbo is often, but doesn't have to be, made with the holy trinity. This is the Cajun version of mirepoix. Mirepoix consists of celery, onions and carrots; the holy trinity is celery, onions and bell pepper.
1. Start by dissecting a stewing chicken into its useful components. A stewing chicken is an older more flavorful bird that requires slow cooking to be tasty. If you can't find one, a roasting chicken works well enough, but will require a little more fine tuning in the seasoning department.
2. Cover your chicken pieces in flour.
3. Brown the pieces in 1/4 cup bacon fat. You want to use a big pot or a Dutch oven for this. (I guess you can use salted butter in lieu of bacon fat, but you really ought to be saving your drippings.)
4. Pour in 4 cups of boiling water and simmer. Simmer the bird until it falls off the bone. (It'll take several hours, so I hope you weren't in a hurry.)
5. After the meat starts to separate from the bones, remove the chicken, chop it into bite size pieces, and set it off to the side.
6. Strain the bones from the stock and set your delicious chicken stock off to the side.
7. Now, in your soup pot, combine 2 cups of skinned tomatoes, fresh corn cut off from 1 or 2 cobs, 1 cup of sliced okra (it's gooey and a little gross), a seeded and chopped green bell pepper, 1/3 cup diced onion, 1/4 cup celery, 1 tsp salt, 1/4 cup rice and 5 cups water.
8. Simmer that for about 1/2 an hour, enough to get the vegetables tender.
9. Combine the vegetables with the chicken meat and stock.
10. Now season to your heart's content. Toss in some Tabasco, liquid smoke, salt, pepper, or whatever you think will make it taste better.
(If you do add the filé, now's the time to do it. Don't boil the soup after adding the filé.)
Now, while you make gumbo, you might be tempted to speak like Gambit. I don't recommend doing this thing. Gambit is the worst.
All right, enough misinformation for one recipe.
Gumbo is the official cuisine of Louisiana and it has many variations. Seafood, sausage, chicken, ham, and all sorts of things can find a good home in a Gumbo. Mr. Williams sings of a filé gumbo. Filé powder is a thickener added at the end of cooking made from the leaves of sassafras. The roots of sassafras contain something called safrole, which is considered a weak carcinogen. The leaves are thought to be safe, but generally speaking okra works just fine as a thickening agent.
Gumbo is often, but doesn't have to be, made with the holy trinity. This is the Cajun version of mirepoix. Mirepoix consists of celery, onions and carrots; the holy trinity is celery, onions and bell pepper.
1. Start by dissecting a stewing chicken into its useful components. A stewing chicken is an older more flavorful bird that requires slow cooking to be tasty. If you can't find one, a roasting chicken works well enough, but will require a little more fine tuning in the seasoning department.
2. Cover your chicken pieces in flour.
3. Brown the pieces in 1/4 cup bacon fat. You want to use a big pot or a Dutch oven for this. (I guess you can use salted butter in lieu of bacon fat, but you really ought to be saving your drippings.)
4. Pour in 4 cups of boiling water and simmer. Simmer the bird until it falls off the bone. (It'll take several hours, so I hope you weren't in a hurry.)
5. After the meat starts to separate from the bones, remove the chicken, chop it into bite size pieces, and set it off to the side.
6. Strain the bones from the stock and set your delicious chicken stock off to the side.
7. Now, in your soup pot, combine 2 cups of skinned tomatoes, fresh corn cut off from 1 or 2 cobs, 1 cup of sliced okra (it's gooey and a little gross), a seeded and chopped green bell pepper, 1/3 cup diced onion, 1/4 cup celery, 1 tsp salt, 1/4 cup rice and 5 cups water.
8. Simmer that for about 1/2 an hour, enough to get the vegetables tender.
9. Combine the vegetables with the chicken meat and stock.
10. Now season to your heart's content. Toss in some Tabasco, liquid smoke, salt, pepper, or whatever you think will make it taste better.
(If you do add the filé, now's the time to do it. Don't boil the soup after adding the filé.)
Now, while you make gumbo, you might be tempted to speak like Gambit. I don't recommend doing this thing. Gambit is the worst.
Tuesday, May 8, 2012
Chicken Wings
The popular version of chicken wings started in the Anchor Bar in Buffalo, New York. You know what else starts around Buffalo?
That's right, The Mosquito Song! (Available as a FREE e-book May 9th and 10th!) Available at that website named after large single-breasted women.
Wait, why are we talking about boobs? They have absolutely nothing to do with chicken wings.
1. Assuming you just bought a pack of chicken wings, and not a dozen chickens, you are going to want to separate the wings into their three parts. At one end is the "drumstick" part, the middle is the "wing" part, and the far end is the "nib".
2. Set the nibs aside for stock or toss them out. OR be like me and do the former, wait three months, then do the latter.
3. Flour the useful parts of the wings. Seasoning if fine, but not really necessary beyond salt and pepper. The flour is more to get the wings dry than to give them flavor.
4. Heat up the deep fat fryer to 375. If you don't have a deep fryer, I am told a dutch oven works well in a pinch. Don't have a dutch oven? You can use a deep frying pan, but be prepared for some greasy cleanup.
5. Cook the wings in relatively small batches for about 10-15 minutes. Set them on paper towels when done.
6. In a large bowl or casserole dish or whatever you have with a tight fitting lid, dump in a bunch of Frank's Red Hot.
7. Add a little melted margarine into the hot sauce. The more you add, the less spicy the wings will be.
8. Put the wings in the bowl.
9. Close the lid.
10. Shake.
Serve these with a bleu cheese dressing. One with chunks, but a mild flavor. Watering it down with mayonnaise isn't frowned upon.
That's right, The Mosquito Song! (Available as a FREE e-book May 9th and 10th!) Available at that website named after large single-breasted women.
Wait, why are we talking about boobs? They have absolutely nothing to do with chicken wings.
1. Assuming you just bought a pack of chicken wings, and not a dozen chickens, you are going to want to separate the wings into their three parts. At one end is the "drumstick" part, the middle is the "wing" part, and the far end is the "nib".
2. Set the nibs aside for stock or toss them out. OR be like me and do the former, wait three months, then do the latter.
3. Flour the useful parts of the wings. Seasoning if fine, but not really necessary beyond salt and pepper. The flour is more to get the wings dry than to give them flavor.
4. Heat up the deep fat fryer to 375. If you don't have a deep fryer, I am told a dutch oven works well in a pinch. Don't have a dutch oven? You can use a deep frying pan, but be prepared for some greasy cleanup.
5. Cook the wings in relatively small batches for about 10-15 minutes. Set them on paper towels when done.
6. In a large bowl or casserole dish or whatever you have with a tight fitting lid, dump in a bunch of Frank's Red Hot.
7. Add a little melted margarine into the hot sauce. The more you add, the less spicy the wings will be.
8. Put the wings in the bowl.
9. Close the lid.
10. Shake.
Serve these with a bleu cheese dressing. One with chunks, but a mild flavor. Watering it down with mayonnaise isn't frowned upon.
Wednesday, March 21, 2012
Chicken Marengo (Sort Of)
The old apocryphal story of Chicken Marengo is one of Napoleon's chefs finding only hens and mushrooms while invading Italy and coming up with a dish, with Napoleon liking it so much that it was made before every battle.
Whatever.
Every recipe I've ever seen for it is wildly different. Some contain dried apricots, while others have a bunch of olives. Generally speaking cooking chicken in a Dutch oven will yield something yummy, so play around with it.
1. Cut a chicken into its eight useful parts. Salt and pepper all sides.
2. Put 1 TBSP olive oil and 3 TBSPs butter in a frying pan and melt the butter.
3. Brown the chicken pieces, skin side down first, for about 10 minutes each side. (We're just browning for flavor. We aren't cooking the chicken, nor are we "locking in any juices".)
4. Dump the pan's contents into a dutch oven, butter and oils included. (Carefully.)
5. Add to the dutch oven: 3 large tomatoes, skinned and diced; 3/4 lb of fresh mushrooms (I use tiny snow caps, uncut); 3 cloves of garlic, SMASHED; 1 cube of chicken bouillon, chopped up; some parsley, thyme and a bay leaf.
6. Pour 1 1/3 cups of white wine over the whole thing. (I used cooking sherry last time. Worked fine.)
7. Put the lid on the Dutch oven and cook at 325 for about an hour.
8. After an hour or so, remove a TBSP of the liquid and mix it with 1 TBSP flour.
9. Stir that into the dutch oven, and cook for another 15 minutes or so.
10. Enjoy. (Don't eat the Bay leaf. )
Whatever.
Every recipe I've ever seen for it is wildly different. Some contain dried apricots, while others have a bunch of olives. Generally speaking cooking chicken in a Dutch oven will yield something yummy, so play around with it.
1. Cut a chicken into its eight useful parts. Salt and pepper all sides.
2. Put 1 TBSP olive oil and 3 TBSPs butter in a frying pan and melt the butter.
3. Brown the chicken pieces, skin side down first, for about 10 minutes each side. (We're just browning for flavor. We aren't cooking the chicken, nor are we "locking in any juices".)
4. Dump the pan's contents into a dutch oven, butter and oils included. (Carefully.)
5. Add to the dutch oven: 3 large tomatoes, skinned and diced; 3/4 lb of fresh mushrooms (I use tiny snow caps, uncut); 3 cloves of garlic, SMASHED; 1 cube of chicken bouillon, chopped up; some parsley, thyme and a bay leaf.
6. Pour 1 1/3 cups of white wine over the whole thing. (I used cooking sherry last time. Worked fine.)
7. Put the lid on the Dutch oven and cook at 325 for about an hour.
8. After an hour or so, remove a TBSP of the liquid and mix it with 1 TBSP flour.
9. Stir that into the dutch oven, and cook for another 15 minutes or so.
10. Enjoy. (Don't eat the Bay leaf. )
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