chuqui@nsc.UUCP (Chuq Von Rospach) (03/28/85)
I'm working on a new and interesting chicken recipe, and I can't seem to
get the spicing right (if it works, I'll end up posting some reproducable
version of it...). As an attempt to figure out what I'm doing wrong, I'm
asking the experts out there to drop off their favorite chicken recipes and
spicing combinations, in the hopes that somewhere in there I'll find the
inspiration for the right combination of things. Besides, I'm tired of
hearing that mahi-mahi is a fish, and I'd like to see some interesting
things popping by. What do YOU use to make chicken taste good?
chuq
--
Chuq Von Rospach, National Semiconductor
{cbosgd,fortune,hplabs,ihnp4,seismo}!nsc!chuqui nsc!chuqui@decwrl.ARPA
Be seeing you!colonel@gloria.UUCP (Col. G. L. Sicherman) (03/30/85)
["A prune isn't really a vegetable." --F. Zappa, "Call Any Vegetable"]
Some useful seasonings for chicken:
gooseberry preserves
dried parsley (or fresh, in small doses)
orange juice
green Chartreuse
taco sauce (patent or homemade)
and of course paprika.
The NYT's Pierre Franey says you can do just about anything with
a chicken breast or two. (Please, no "big breasts" jokes!)
--
Col. G. L. Sicherman
...{rocksvax|decvax}!sunybcs!colonelkunz@hplsle.UUCP (kunz) (03/30/85)
chuq would like to see some good chicken recipes... here's one of my
favorites! (My wife is from the Philippines, so I had to meet her first)
Chicken Adobo
2 lb. chicken pieces (cut up or whole)
1 head (yes, head!) of garlic coursely chopped
4 tbs soy sauce (more to taste, or substitute salt (4 tsp))
1 tsp ground black pepper
2 c water
1/2 c vinegar
2 bay leaves
Put vinegar, bay leaves, garlic, pepper, soy sauce and water in sauce pan.
Cover and cook slowly about 15 minutes. Reserve broth. Seperate the garlic
and brown. Add chicken and brown. Add the broth back and simmer until
chicken is done. Toss the bay leaves. Serve over rice.
You can also substitute pork for the chicken or mix the two.
Happy Eating! (Next week -- Chicken Cecilia (sp?))
--------------------------------------------------------------------------
Bob Kunz
{ihnp4!hplabs!hp-pcd, uw-beaver!fluke}!hplsla!kunz
Hewlett-Packard Lake Stevens Instrument Division
8600 Soper Hill Rd
Everett, Washington 98205-1298
(206) 335-2135suki@reed.UUCP (Monica Nosek) (03/31/85)
Tarragon is great on broiled chicken; my mom makes it and calls it "Lime Broiled Chicken", but I haven't been able to reproduce her recipe--the key is a marinade of citrus-y things and tarragon. Curry is good, too, and cumin, and ginger...ever since my mom won that chicken cooking contest, life at home has been one long series of new recipes...argh... Come to think of it, I'll pump her for the recipes and post the successful ones (sorry, Mom, but the chicken manicotti was, um, yucky.).
seb@ahutb.UUCP (s.e.badian) (04/01/85)
REFERENCES: <2530@nsc.UUCP> Garlic, garlic and more garlic. I've made cornish game hens with 40 cloves(my mother gave me the recipe; our family believes in keeping the vampires away the old world way) which is incredible. I have yet to make the recipe for duck with 40 cloves in the Silver Palate cookbook, but it sure looks tempting. I've also made something called Kelly's Asian Chicken from the Garlic Lover's Cookbook(from Gilroy, CA, of course) which contains mass quantities of garlic, honey and vinegar. It's quite wonderful and not near as garlicky as the you would think. I also like tarragon on my chicken(a herb, not a spice). There's a good recipe for chicken in tarragon cream sauce in the 60 Minute Gourmet(or More of, I can't remember which). The only real spice I can think of that I use on chicken is paprika. Being Hungarian, chicken paprikas is near and dear to my heart. With spatzle. Yum! If anyone would like the recipes I've mentioned, drop me a note and I'll post them. Sharon Badian ihnp4!hocsp!ahutb!seb
karen@wjvax.UUCP (Karen Pline) (04/03/85)
My mother sometimes made a delicious baked chicken basted with terragon and butter. Also, for an Italian flavor, try marinating chicken in lo-cal Italian dressing, then baking or bar-b-que-ing using the marinade for basting. (This works GREAT for beef shishkabob, also)
karen@wjvax.UUCP (Karen Pline) (04/03/85)
---------------------------------------------- Sorry - that's Tarragon, not terragon. ----------------------------------------------
mgh@hou5h.UUCP (Marcus Hand) (04/03/85)
I sometimes make a chicken dish in which the main spice is ginger. Also involved in this casserole type effort are soy sauce and garlic. I will post the recipe if requested by several people, otherwise i'll mail it to interested parties. -- Marcus Hand (hou5h!mgh)
kjm@ut-ngp.UUCP (Ken Montgomery) (04/05/85)
[]
At last!! An excuse to print recipes for chicken!
First, the spices.
I use several combinations depending on the ethnic origin
of the dish (I take great liberties with recipes) or the
flavor that I want to achieve.
MEDITERRANEAN COOKING: Oregano, rosemary, marjoram, bay,
garlic, basil, tarragon, savory, paprika, thyme, parsley.
INDIAN: curry, garam masala, chutney as a side dish for
curried chicken
ENGLISH: Parsley, sage, rosemary, thyme, leek, onion.
GENERAL: mustard seed, celery, pepper, "Spike", cumin,
caraway, cinnamon (YES), mace, nutmeg, dill.
(I like to experiment).
I'll follow with three recipes I invented. Again, as with
all my recipes, measurements are approximate since I cook
by the pinch and handful method.
BASIC BAKED CHICKEN
1 Whole chicken
1 cup red or white wine
garlic salt
"Spike" commercial seasoning
parsley (dried)
Preheat oven to 400 degrees.
Place the chicken in a baking pan (I line mine with foil to
reduce messmaking) and sprinkle with the seasonings to taste.
You may want to add some salt, that in the garlic salt is
enough for me, but may not be enough for some.
Pour half the wine inside the cavity and the rest over the
chicken. Poke the chicken several times with a fork.
Cover tightly with aluminum foil and poke a few steam escape
holes.
Place in oven (top rack) and bake for 30 min. at 400, then
reduce heat to 375. Bake for about 1 hour or until done.
(I poke it to see if red juice oozes - not done - and twist
the drumstick. If the drumstick turns easily at the joint
it is done. Really sanitary people use thermometers, but
fryers nowadays are sometimes too small for the thermometer
to be placed properly.) Some people suggest baking the whole
time at 400 - 450 to destroy some microbes, but I have found
the chicken results dry and tough at those high temps. That
is why I bake at high heat for 30 min.
If you like gravy, you can make it out of the drippings,
or just use the drippings directly.
If you like to brown the chicken, just remove the foil and
leave uncovered in oven for ten minutes.
ANOTHER KIND OF BAKED CHICKEN
1 large onion
1 cut-up chicken, or pieces of your choice
1 c. flour
garlic salt
parsley
rosemary
bay
paprika
1 c. white wine
1/4 c olive oil
Preheat oven to 400.
Slice onion very thinly.
Sprinkle chicken with garlic salt and dredge
with flour.
Heat the olive oil in a skillet and saute the onions
until they are clear. Add about 1/4 to 1/2 teaspoons
of parsley, and rosemary. Stir. Transfer the onions to
a casserole dish that can be covered. Re-heat the
oil. Brown the dredged chicken lightly and transfer
to casserole dish (I use a terracotta one, by the way).
Pour in the wine. Sprinkle about 1/2 to 3/4 tsp paprika
on the chicken mixture and stir around. Stick in two bay leaves.
Cover and put in oven. Bake at 400 for 45 minutes, reduce heat to
375. Bake till done. You can also add mushrooms, or peppers,
or any other thing that strikes your fancy to this dish.
The sauce can be served over rice with the chicken.
CHICKEN IN TOMATO SAUCE
2 chicken breasts
6 cloves garlic, minced
2 tbsp. olive oil, fresh parsley if desired.
Oregano
1 small onion
garlic salt
thyme
1/2 c. red wine
1 tsp. vinegar
1 can tomato sauce, or 1 c. Pomi strained tomato.
Preheat oven to 400. (If you use a terracotta casserole, DO NOT
preheat).
In a mortar, make an alioli sauce by mixing the olive oil, the
garlic, and 1/4 tsp. of oregano. Brush this on to the chicken
parts and put in the casserole. Slice onions finely and place
over the chicken in the casserole. Pour in the tomato sauce or
the strained tomato, the wine, the vinegar, and sprinkle with
garlic salt, 1/2 tsp. Thyme, and (if desired) 1 Tbsp chopped
fresh parsley. Mix all of this around on top of the chicken
so it gets all around it. Cover the casserole.
Bake 45 min at 400, then at 375 until done.
ENJOY!
From the kitchen of Andy Albert, at this address.
--
The above viewpoints are unrelated to those of anyone else,
including our cats and my employer.
Posting for
Andrea Albert
I remain
Ken Montgomery "Shredder-of-hapless-smurfs"
...!{ihnp4,allegra,seismo!ut-sally}!ut-ngp!kjm [Usenet, when working]
kjm@ut-ngp.ARPA [for Arpanauts only]figmo@tymix.UUCP (Lynn Gold) (04/12/85)
My mother has two of them not already mentioned: 1. Dry mustard - coat a breast with it and bake or microwave it. 2. Dunk small strips of raw chicken in a mixture of cornstarch or arrowroot, parsley, basil, paprika, garlic and onion powder, saute in a small quantity of olive oil, and splash with raspberry vinegar. DELICIOUS! --Lynn Gold Tymnet, Inc. ...tymix!figmo
plutchak@uwmacc.UUCP (Joel Plutchak) (04/12/85)
<!!!>
Here's another vote for ginger and garlic with chicken. I generally
score a breast, and marinate in a mixture of soy sauce, ginger (fresh
chopped, of course), and garlic (also chopped) for 20-30 minutes before
baking. I came upon this method one day when I didn't feel like
cleaning my wok after cooking; baking is much easier.
joel plutchak
"He'll go for a 50 mile bike-ride before breakfast, but is too lazy
to clean a wok."