Posts tagged chicken
Sunday, January 31, 2010

wings: honey-mustard wings & teriyaki wings

teriyaki wings

It’s hard to remember where my love for the American football began. It is an improbable love, sandwiched between my Russian heritage and my sports-apathetic family. In Russia, sports fans watched either soccer or hockey. They also read chess-match play-by-play summaries in the paper (yes, chess was considered a sport in Russia – I kid you not). My family, on the other hand, couldn’t care less. If it wasn’t opera or ballet, my father wasn’t paying attention. And if it wasn’t being broiled, fried or braised – my mother instantly would lose interest.

teriyaki marinadehoney mustard

So it begs the question why I’ve become such an avid football fan, replete with an arsenal of game-friendly foods in my repertoire. While I’ve certainly made my efforts to assimilate better, sports fanaticism is a hard one to fake. You actually have to understand what’s going on. And football comes with a lot of rules at its disposal, so it’s not a late-comer friendly game. Also, it doesn’t hurt that Bill Belichick and I share the same high school alma-mater.

Continue reading wings: honey-mustard wings & teriyaki wings.

Tuesday, September 8, 2009

roast chicken

classic roast chicken

There are plenty of stories that I could share with you about roast chicken. My memories of eating it as a child, as an adult, and in-between – are plentiful. But that’s really neither here nor there, and would be distracting to the missive – you need to make this. Soon. As soon as possible, in fact. And I want to tell you that there is a way to get your roast chicken perfect every time. In fact, this chicken sort of just cooks on its own with very little hands-on work. You know, I am having a hard time writing this post. I think what I want to say to you is this.

There is nothing more perfect than a perfectly roasted chicken.

classic roast chicken

Nothing more sublime. Nothing more attainable, accessible, every-day-comforting and yet luxurious and decadent. It’s the alpha and the omega of meals. It’s a meal fit for a regular-weeknight supper or a festive, celebratory feast. It’s like that amazingly, fabulous pair of jeans hanging in your closet. An every day must-have, that’s also great for a fabulous night on the town. And just as a pair of jeans is an essential wardrobe staple, roast chicken is its kitchen equivalent. It’s a classic everyone should master. And it is easier to make than you think.

classic roast chicken

I have, in my lifetime, attempted my hand at roast chicken with as much success as failure. I finally figured out a few things that, I think, make a nearly fool-proof system of getting your chicken just perfect every time. Besides this method, what it takes is just a few times’ making it. Getting a feel for the bird, for the roasting process, getting some courage in calling it when it’s done. Courage is huge here. I mentioned once that pie crust smells fear. I think it’s kind of true for cooking food in general. Or attempting something new. That something will intrinsically know your fear, so I suggest just charging on. What’s the worst think that can happen? You will eat a peanut butter and jelly sandwich for dinner – and is that such a bad thing?

classic roast chickenmaking gravy

Here are some of my thoughts on roasting a chicken.

First off, you want your chicken to be on the smaller side. You want that magic perfect proportion of skin to meat, i.e. fat to leaner meat. More fat equals tastier chicken. Also, more moist chicken, since this fat will guard your chicken from drying up. Larger chickens are, well, larger, and so somehow that fat distribution doesn’t quite work. So aim for a chicken between 2 1/2 and 3 1/2 pounds.

Secondly, it would help you a great deal if you prepped the chicken one to two days in advance. This means, salting it, putting appropriate herbs and whatnot, and letting it sit in the fridge, covered, absorbing this lovely salt. It’s really worth it.

Third, high temperature, is your friend. In fact, it is your right hand man when it comes to roasting a chicken. Don’t fear it, thinking that it’ll render your chicken dry. It won’t. I promise. In fact, you’ll be amazed what blasting your chicken with such high temperatures will do for the bird. It will melt in your mouth. It will not taste like pressed wood composite.

classic roast chicken - resting

Fourth, you want to make sure that before you place the chicken in the oven you want to make sure it is as dry as possible. Dry chicken means it will get crispy and sizzle. Wet chicken means, it’ll steam and steamed chicken isn’t nearly as exciting-sounding or tasting as roasted chicken. Don’t you think?

Finally, and just as importantly, once your chicken is done, you want to let it rest. Give it about 15 minutes so that it absorbs the juices and hangs out for a bit. Besides, after pulling it out of the oven, you’ll be compelled to pull up a chair and admire it – it will be terribly pretty to look at (and even better to eat, when you get around to it)!

classic roast chicken

But don’t admire it too long – you’ll have hungry guests and a meal is best admired when it is consumed and savored.

Continue reading roast chicken.

Thursday, June 4, 2009

apricot glazed sriracha ginger chicken

apricot-glazed sriracha chicken

I was going to write about roast chicken. I had it all planned and figured out. I was going to tell you of a glorious weekend on the North Fork, and wine tasting, and meeting Claudia Fleming (swoon). But all this must wait. Because I have to tell you about the chicken I made Monday night for our monthly book club. We ate it up and licked our fingers. Well, I licked my fingers, and I think the other ladies in the book club were better behaved.

It’s not often that I find a recipe I like so much that I am thinking about it non-stop and so much so that I would be willing to serve it to my guests again. I’m quite fanatical about not repeating dishes as I try to always cook something new and different and thus maybe have something new to write about, but in this case, really, this will be made over and over and over again.

apricot-glazed sriracha chickenapricot-glazed sriracha chicken

Particularly for dinner parties and more particularly for those dinner parties hosted on a weeknight, when I have roughly an hour and a half to pull dinner together. Because what comes out of your oven is, well, nothing short of stunning. I would even dare say, celestial. I know, I use superlative language here, but if you know me, and I think by now you do, I’m not prone to descriptions that don’t live up to expectation. I’m all about meeting those expectations, folks.

apricot-glazed sriracha chickenapricot-glazed sriracha chicken

And they will be met. Because a slurry of garlic, ginger, apricot jam, soy sauce and the recently written about Sriracha – does something to the chicken that makes it somewhat irresistible. You know it the second you take it out of the oven and smell it that you will be licking your fingers. And the plate, and whatever is left of the sauce. And when your guests go to get seconds and praise your cooking prowess, you might be tempted to tell you that the whole thing took mere minutes to put together. But you won’t. Because you’ll be too busy licking the sauce off your fingers to talk.

Continue reading apricot glazed sriracha ginger chicken.

Tuesday, November 18, 2008

coq au vin in white wine

coq au vin

I think it’s safe to say that winter is on its way. I could not bundle myself warmly enough today – and it came so suddenly on Sunday. What with Saturday night so warm, Sunday greeted us with gusts of wind, dropping temperatures, scarves and sweaters. And warm stew-like food.

I’ve been in a chicken mood lately. Not just any chicken. Chicken that is soft, succulent, falling off the bone chicken. Chicken that doesn’t need to be cut with a knife. Chicken that is so warm, comforting, moist and fragrant, you will be actually excited about the cold weather outside. Hard to believe?

I know I’ve been telling you about how easy various recipes are, and pretty soon I’m going to lose my credibility with you. Maybe? Maybe not. Because this is yet another one of these dishes that practically cooks itself. I know I said that about the last chicken dish, but I swear this is another one just like it, if not easier.

ooh the garlicky broth!

I’ll confess I’m not a big fan of white meat – I find it too dry, even if it’s not overcooked. The meat is just a bit too tough for me. With the dark meat, you come out looking like a chef extraordinaire while the work you put in is quite minimal.

Continue reading coq au vin in white wine.

Friday, November 7, 2008

roast chicken with pears, shallots and leeks

Chicken with Pears and Leeks

If you’re lucky enough to find a handful of dishes that sort of cook themselves you’ve got a pretty good repertoire that you can always fall back on in case you’re not exactly prepared to make dinner for a friend whom you had invited over eons ago and just delayed figuring out a game plan. Not that this ever happens to me. Yeah, right.

As much as I am a born planner and a pretty much a control-freak in most aspects of my life, even I slide at times and kind of let laziness take over. I procrastinate, I watch mindless television, I wonder where did the time go? No, really? Are The Hills that worth my time? Apparently they are – how else would you explain this weekly mind-numbing ritual?

Chicken with Pears and Leeks

Well, here’s a meal for you that does indeed practically cook itself. It’s so unbelievably easy you’ll be tempted to keep this secret to yourself and not let others in on it. After you feed them this chicken, they will beg you for the recipe, they’ll have seconds and thirds and they’ll think that you slaved all evening over the stove.

Nothing can be further from the truth. This is a one baking dish meal and it takes minutes to put together and once you stick it in the oven, you only have to check on it once to turn the pieces over and then – voila! It will be done and delicious. Which, of course, means you have more time for The Hills, or something more intellectual perhaps? Gossip Girl, anyone?

Continue reading roast chicken with pears, shallots and leeks.

Friday, April 25, 2008

chicken soup with matzo balls

chicken soup with matzo balls

I meant to post this earlier this week – KS was sick this weekend and I made him this chicken soup. But then I came down with a horrible stomach bug on Wednesday and could do no more than sleep while trying to shake of a fever. Now that I’m better, I have to share this chicken soup recipe with you before it gets way too hot for chicken soup. Because this was KS’s favorite soup to date and besides the porcini mushroom soup which I can’t speak highly enough of, this might be mine too.

Everything in the soup just worked, the flavors were deep, developed, perfect. It possessed a thick heartiness to it, and filled your belly with warm, comforting, familiar flavors. I call it my everything-but-the-kitchen-sink soup. I put a lot of various things in it and it does take some time to make, but it is totally and wholly worth it.

the WHOLE chicken this you skim and toss... eww.
turnip parsnip

Don’t forget to skim the frothy part of the broth when the whole thing boils for the first time – for that I’ve included a rather unappetising picture of the froth – so you know what it looks like and are compelled to skim it ever-so-vigilantly.

matzo meal floating in the soup

I would also steer you in the direction of buying a whole chicken, rather than chicken parts. I’m convinced that there’s something magical in the proportion of white meat and dark meat and it makes the broth just right texture wise. It’s just as simple to pull the bones out of a whole chicken as chicken parts – when it’s so fully cooked it’s falling off the bone, the whole process takes mere minutes. Besides, when you get a whole chicken, you get the neck, the giblets and the tiny chicken liver – and aren’t those the best parts?

chicken soup with matzo balls

Continue reading chicken soup with matzo balls.