Category Archives: Chicken
Chicken Stock
Chicken is a constant in my kitchen. I find myself eating this staple poultry in one form or another on a weekly basis. In the effort to not waste and maximize every ingredient that crosses the chopping block, making my
Chicken Stock
Chicken is a constant in my kitchen. I find myself eating this staple poultry in one form or another on a weekly basis. In the effort to not waste and maximize every ingredient that crosses the chopping block, making my
Chicken and Potato Flautas
It is true what so many people say about food: it really does bring us together. What I love most is the sharing aspect of this social exercise. Most times, it’s me who is at the stove’s helm, but every
Chicken and Potato Flautas
It is true what so many people say about food: it really does bring us together. What I love most is the sharing aspect of this social exercise. Most times, it’s me who is at the stove’s helm, but every
Skillet Braised Chicken with Mushroom Sauce
Skillet braising is a great method that allows you to quickly cook chicken with oven-roasted goodness, but without the long wait. By starting the chicken off in a skillet (versus roasting whole) and finishing in the oven, you end up
Skillet Braised Chicken with Mushroom Sauce
Skillet braising is a great method that allows you to quickly cook chicken with oven-roasted goodness, but without the long wait. By starting the chicken off in a skillet (versus roasting whole) and finishing in the oven, you end up
Panko Chicken Paillard
I love making things that allow me to get physical. In this case, wielding a meat mallet! A paillard (pronounced: pey-yahr) is a French technique, and is essentially a piece of meat (traditionally chicken or veal) that has been pounded
Panko Chicken Paillard
I love making things that allow me to get physical. In this case, wielding a meat mallet! A paillard (pronounced: pey-yahr) is a French technique, and is essentially a piece of meat (traditionally chicken or veal) that has been pounded
Baked Chicken Legs with Carrots & Potatoes
Chicken is such a wonderfully versatile animal to cook. I especially enjoy using the legs and thighs, not only because the dark meat tastes better, but it is also easier to cook. It is not as lean as the breast
Baked Chicken Legs with Carrots & Potatoes
Chicken is such a wonderfully versatile animal to cook. I especially enjoy using the legs and thighs, not only because the dark meat tastes better, but it is also easier to cook. It is not as lean as the breast
Chicken Pot Pie
I love any meal that comes complete in one neat little package. In this rustically quaint dish you will find chicken, carrots, peas, onions, and potatoes, all wonderfully enveloped in a buttery sauce with a crispy crust topping. The best
Chicken Pot Pie
I love any meal that comes complete in one neat little package. In this rustically quaint dish you will find chicken, carrots, peas, onions, and potatoes, all wonderfully enveloped in a buttery sauce with a crispy crust topping. The best
Broiler-Roasted Mustard Chicken
The great thing about chicken is the plethora of ways it can be prepared. Oven-roasting is usually one of the more flavorful, but slower ways of cooking this versatile bird. But in this instance, by butterflying the chicken and then
Broiler-Roasted Mustard Chicken
The great thing about chicken is the plethora of ways it can be prepared. Oven-roasting is usually one of the more flavorful, but slower ways of cooking this versatile bird. But in this instance, by butterflying the chicken and then
Pesto Chicken Penne with Tomato
This pasta is prepared with a ready-made pesto in a jar. It might cost you some street cred in the slow-food cooking movement, but it’s well worth it for the time saved. Besides, ready-made pestos are low on the
Pesto Chicken Penne with Tomato
This pasta is prepared with a ready-made pesto in a jar. It might cost you some street cred in the slow-food cooking movement, but it’s well worth it for the time saved. Besides, ready-made pestos are low on the
Fried Chicken Wings
Frying up just the wing portion is much easier than using an entire bird. You can get wings already cut, cleaned, and separated at the market, which saves time in the kitchen. Marinating the chicken in buttermilk is a classic
Fried Chicken Wings
Frying up just the wing portion is much easier than using an entire bird. You can get wings already cut, cleaned, and separated at the market, which saves time in the kitchen. Marinating the chicken in buttermilk is a classic
Citrus Roast Chicken
Preparing a chicken in its entirety is actually easier than in parts. There’s not much muss or fuss about cleaning it, nor is there much need for handling (compared to say, if you were making an equal amount of chicken
Citrus Roast Chicken
Preparing a chicken in its entirety is actually easier than in parts. There’s not much muss or fuss about cleaning it, nor is there much need for handling (compared to say, if you were making an equal amount of chicken
I'm Not A Cook 