We had about 5 lb of a 7.5 lb roast chicken leftover, so we made rotisserie chicken noodle soup, version 1: http://piglettedc.tumblr.com/post/172108547131/rotisserie-chicken-noodle-soup-version-1-this Our modifications: first, to prepare the chicken, we removed the flesh from the carcass, and we added the skin, bones, and cartilage to a large Dutch oven. To season the stock, we omitted… Continue reading Roast chicken noodle soup
Tag: poultry
Garlicky roast spatchcock chicken
We tried this recipe as a chicken alternative to Thanksgiving: http://www.myrecipes.com/recipe/garlicky-roasted-spatchcock-chicken Our modifications: first, we used a 7.5 lb chicken, which substantially increased the roasting time (for a total of over 2 hours) in order to achieve an internal temp of 165. We also increased the oven temp to 425 for about 45 mins to… Continue reading Garlicky roast spatchcock chicken
Syrian chicken and potato soup with bulgur
We tried this recipe from Mayada Anjari’s Syrian cookbook, The Bread and Salt Between Us: The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee’s Kitchen, available here: https://www.amazon.com/dp/1891105639/ref=cm_sw_r_cp_api_bOD8Bb4DRVHEN Here is the original recipe, with notes about our modifications: first, place a 2 lb bone-in, skin on chicken pieces (we used a… Continue reading Syrian chicken and potato soup with bulgur
Sheet-pan za’atar chicken with shallots and grapes
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019626-sheet-pan-chicken-with-shallots-and-grapes We followed the recipe as written, including 1 Tbsp za'atar, but we increased the olive oil in the marinade by 1 Tbsp. We used a mix of green and red seedless grapes. We served this with cooked bulgur (Oct. 2018) Note: Adding too many grapes and shallots to the… Continue reading Sheet-pan za’atar chicken with shallots and grapes
Mexican-style chicken soft tacos
We tried this recipe, and it was delicious: https://www.blessthismessplease.com/chicken-tacos/ Our modifications: we used a mix of chicken breast and thigh meat, and we chopped it into bite-sized pieces prior to marinating it for an hour. While sauteeing the seasoned chicken, we found a lot of liquid emitted; we sopped it up with paper towels to… Continue reading Mexican-style chicken soft tacos
Mexican pozole with smoked turkey
We modified an America’s Test Kitchen recipe for pork pozole to use smoked turkey instead. We used 5 lb smoked turkey, a combo of 4 drumsticks (2 packages) and 2 wings (1 package). Because it is both tough and high in sodium, we prepared it as follows (loosely based on http://horizonsmagazine.com/blog/how-to-heat-up-smoked-turkey-drumsticks/): first, using a large… Continue reading Mexican pozole with smoked turkey
Burmese mixed chicken and noodle (nangyi thoke)
This multi-step recipe is courtesy of my friend Andrea, and it will involve many pots and pans. You will be making the chicken sauce and chicken broth, and boiling noodles. You also will need the following garnishes to serve with the finished dish per person: 2 tsp to 1 Tbsp toasted chickpea flour (besan), a… Continue reading Burmese mixed chicken and noodle (nangyi thoke)
Oven fried chicken
We tried this Skinnytaste recipe: https://www.skinnytaste.com/oven-fried-chicken/ Our modifications: first, instead of bran flakes, we used a combo of 2 cups cornflakes and ½ cup breadcrumbs, and we omitted the salt. We placed the cornflakes, breadcrumbs, and dry spices in a handheld food chopper so that all of the coating would be evenly blended (see Note… Continue reading Oven fried chicken
Sheetpan sweet and spicy chicken with carrots, lemon, and dates
We tried this NYT recipe for an easy Rosh Hashanah dinner: https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken As some NYT comments suggested, we cut the carrots a little thinner to make sure they would be done at the same time as the chicken. After marinating overnight, we placed the vegetable mixture in a single layer on an oil-sprayed rimmed baking… Continue reading Sheetpan sweet and spicy chicken with carrots, lemon, and dates
Whole roast chicken with Brussels sprouts
We tried this recipe: https://www.foodandwine.com/recipes/whole-roast-chicken-with-40-brussels-sprouts Our modifications: first, based on prior reviews complaining of undercooked chicken and because we used a 5 ½ lb bird, we increased the total cooking time from 50 mins to nearly 2 hours (120 mins) at 450. Second, we started with the chicken breast side down, but at the 30… Continue reading Whole roast chicken with Brussels sprouts
Cooking Adventures 