Saturday, February 12, 2011

Chicken, Chicken, and more Chicken...

Chicken to me is a blank canvas. By itself it is plain, dry, boring and really unappealing. Just like when we add spice and color to an outfits with a zebra print scarf of magenta earring, chicken needs some dressing up to give it life too!

Because chicken is so bland, I have found that almost every flavor combination added to it works! Whether it is a simple soy and orange zest marinate or my favorite dish my Mother-in-Law makes, soy sauce and molasses chicken wings, if you are going to start experimenting with flavors, chicken is where to start. It can be baked, sautéed, fried and even dehydrated (well of course Basil would be the only one to eat it that way). It really is the beginner cooks best friend. There are wings, breasts, thighs, legs, and then my favorite, the whole chicken.

Food Fashionista's Baked Chicken

1 Whole Chicken
2 tbsp butter, melted
1/2-cup beer (whatever brand you have)
2 tbsp Montreal Steak Seasoning

Preheat the oven to 400°F. Remove chicken from its packaging, remove the back of organs from the cavity and discard. Rinse the chicken under cold water on the inside of cavity and outside and then pat dry with a paper towel. Place whole chicken into a baking pan and pour melted butter all over (the chicken is cold so the butter will sort of harden on the skin). Massage the butter all over the skin of the chicken. Next sprinkle the steak seasoning all over the chicken and again, massage it into the skin. Pour beer on the bottom of the pan. Bake for 1hr45 minutes or until the juices run clear. Remove from over, let chicken sit for 5 or 10 minutes, carve and serve.

*Don't throw away the carcass! Wrap it up and put it in the freezer, you can make great (simple) chicken stock with this.

Easy Chicken Stock

2 chicken carcasses (some meat could still be attached)

In a stockpot place chicken carcasses and add water (maybe 12 cups of water). Cover and place pot on medium heat and bring to a boil. Allow boiling for about 20 minutes, watching to make sure that it doesn’t boil over and then bring to low heat and simmer for another 45 minutes to 1 hour. Allow cooling and then straining the broth into a large bowl to remove chicken pieces.

*Because we used the whole chicken carcass, the stock will be very greasy. To eliminate the grease after it has cooled to room temperature put in the fridge over night. When you take it out of the fridge the next day you will see the grease floating on top, you can now drain the stock again to remove fat.
*If not using right way, place stock in freezer safe containers for later use.

My most recent favorite chicken recipe from TV!

Provided by  TV host of Kitchen Boss


3pounds chicken wings, drumettes and wing joints
1Tablespoon butter
1/3cup soy sauce
1teaspoon Worcestershire sauce
1/4cup honey
1Tablespoon sherry
1Tablespoon Dijon mustard
1teaspoon dry mustard
1Tablespoon chopped fresh rosemary
3pressed cloves garlic
1fresh red chili, thinly sliced
1teaspoon black pepper
1/2teaspoon salt

  1. Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
  2. Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
  3. Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
  4. When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve.

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