Game time. Snack time.Prep Time: 2-8 hoursCook Time: 40-50 minutesPassive Time: 5 minutes restServings: 4INGREDIENTS1/2 cup Hoisin marinade, slightly diluted1/4 cup Rice wine vinegar, unflavored2 tablespoons fresh grated ginger2 tablespoons Sriracha sauce1 tablespoon Kosher salt2 pounds Chicken drumsticksINSTRUCTIONSCombine all the ingredients for the marinade in a bowl. Add the chicken to the marinade. Toss with a pair of tongs to coat marinade all over the chicken. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. 8 hours would be great. Bake at 400 degrees for 40 minutes - longer is you don't like to see pink near the bone. When finished eating, save all those bones. We're going to use them in the next recipe.RECIPE NOTESRoast on a broiler pan or wire rack. Don't turn.
We made the chicken. We made the chili. We still have meat leftover. Here is a classic chicken salad.1 pound leftover chicken, chopped1 medium carrot 1-1/2 stalks celery 1 teaspoon Kosher salt1/2 teaspoon fresh ground black pepper2-1/2 tablespoons white vinegar3 tablespoons light mayonnaiseChop the celery and carrot finely in a mini food processor. Alternatively, you can get a workout using a chef's knife.Chop up the chicken with a chef's knife. The mini-prep will turn into mush - unless that's what you want. It could be like a dip.Combine all the ingredients, mixing well. Adjust the seasonings to your particular taste.
A whole chicken. What a deal. Purdue, on sale for .99 cents a pound. Seven pounds of protein for seven bucks.You can have a couple of nice chicken dinners. With what's left, we can make chicken chili. Maybe some chicken salad too. When there is nothing left, we can make stock from the bones and the chicken neck in the gizzard bag. But, it all starts with the roast chicken.Cut up the vegetables and the fruit that we will stuff inside the chicken cavity. They will provide moisture.
For flavor, season the cavity with salt, pepper, rosemary, sage, thyme and bay leaves. Stuff with the ingredients above.Preheat the oven to 400 degrees.Oil the chicken skin with vegetable oil. Why not butter or olive oil? Because either one of those will tend to burn at a high temperature. Season with salt, pepper and sage. Don't skimp on the salt. It's a big bird. Rub the seasoning into the skin.
Season the back and the breast. Tie up the legs. Why? I don't know. Every recipe you see wants you to "truss" the chicken. Far be it from me to break with tradition.
Pour one to two cups of water into the roasting pan. With the moisture in the chicken cavity and the water in the pan, we are doing whatever we can to ensure a moist bird. Why not brine? Brining the bird does work but I didn't want to make this an all-day project.Roast in a 400 degree oven for 1 hour and 45 minutes. All ovens are different. Use a meat thermometer to check the temperature in the breast and thigh after 1 hour and 30 minutes. Ultimately we are looking for a temperature of slightly over 160 in the breast and not over 200 in the thigh.160 is the magic number after which 99.9% of bacteria can't survive. I got 165 in the breast and 185 in the thigh.
Let the chicken rest for 20 minutes, tented with foil before carving.
This is a tomato and onion based recipe with plenty of paprika and a sour cream sauce.Ingredients2 lbs boneless, skinless, chicken thighsKosher salt and fresh ground black pepper1 cup crushed tomatoes1 cup chicken stock2 tbsp vegetable oil3 garlic cloves minced1 large onion, sliced3 tablespoons Hungarian paprika (hot or sweet) or smoky paprika (pimenton)
A little more paprika to sprinkl on the chicken3/4 cup sour creamSeason the chicken with salt and pepper.In a hot pot, add the vegetable oil. Sear the chicken for 5 minutes on one side then 5 minutes on the other side. Remove the chicken to a plate. Sprinkle some paprika on the chicken.Dump the sliced onions into the pot. Season with salt and pepper. Stir until the onions start to sweat.Add the garlic and continue to stir for another 5 minutes or until the onions are translucent.Add the tomatoes, chicken stock and paprika. Stir.Add the chicken back into the pot and cover. Simmer for 30 minutes.Take the chicken out again and add the sour cream to the sauce and stir.Plate the chicken with the yellow rice from the chili recipe http://lonelyguyscookbook.com/kitchen-sink-chili/ or with buttery, egg noodles. Generously ladle the sauce over everything.
Today's Blue Plate Special is baked, sweet and spicy chicken with baked, sweet potato fries and tangy, purple coleslaw.
Marinate the ChickenIn a shallow bowl or pie plate, season the chicken with salt and pepper.Add teriyaki marinade to cover (but not drown) the chicken. Add two tablespoons of sriracha chili sauce. Move the chicken around with your hands to combine the sauce with the sriracha. Wash hands. Cover and refrigerate for at least one hour.Make the SlawCut a purple (red) cabbage into quarters. Remove the white core from one quarter. Shred with a chef's knife.In a bowl, toss with salt, pepper, white vinegar, celery seed and light mayonnaise. Eyeball and adjust the ingredients until you get the flavor you want.
Make the FriesPeel the sweet potato.Cut off the ends.Slice each side to square off the potato. You should have a sweet potato bar.Cut in half lengthwise and then the halves in half, lengthwise.Turn the sliced gold bar of sweet potatoes over, one quarter turn.Cut in half and then the halves in half.Toss with vegetable oil, season with seasoned salt and bake on a sheet at 425 degrees for 30 minutes, turning half way through.Bake the Chicken
Remove the tray of fries. Place chicken on a wire rack, set on a baking sheet, in the hot oven.Reset the oven temperature to 380. Bake for 30 minutes. During the last 10 minutes, put the fries back in the oven so they will get hot.Plate and serve as above.
