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ChefBilly's
Almighty
CHICKEN!
If
a statue were to be erected of the creature that has contributed most to the
culinary arts, it might well be a monument to the chicken. In a few short
months, living on inexpensive feed, our feathered friend grows from chick to
adult, becoming the most efficient and economical protein factory on earth. The
humble chicken provides us with many gifts. First and foremost is the egg, the
most complete source of protein of any food, containing all the amino acids,
vitamins, calcium, and nutrients to make a living chicken.
So also the egg provides nutrition to man. Eggs can be prepared in a myriad of
ways, simply boiled, poached, scrambled, or fried, or whipped into elegant
soufflés. They also create the basis for fluffy cakes and meringues, puddings
and custards, pastry doughs and glazes essential to
the baker.
If
the egg were all that the chicken offered, it would in itself justify the
monument. But the chicken does not stop there. It offers its own life and gives
us its meat to sustain us. And not just any meat does it provide, but meat that
is nutritious and healthy, so delicious and economical that it is perhaps the
most popular meat in the world. Like the egg, the chicken itself can be
prepared in an infinite variety of ways, boiled or baked, broiled or fried,
from the humble pot pie in the country kitchen to the most elegantly sauced
creation in the finest French restaurant.
A
great chef once said that if chicken were scarce, it would be a most treasured
and expensive gourmet food, more so than shrimp or lobster. Indeed, the breast
meat of chicken, when carefully prepared, sautéed in
butter just to the point of doneness but not underdone, is by itself one of the
great culinary treats on earth.
So
next time we think of that laughable bird, remember all she has done, and how
we should treat her with the dignity, kindness, and respect that she deserves,
for she may be cackling at us.
ChefBilly’s Orange Chicken Baked with Onions
ChefBilly’s Oven Fried Chicken
Greek-Style Rotisserie Chicken
A
good starting point for any beginning cook is fried chicken, one of the
simplest and most popular methods. And you do not need 20 secret spices or a
deep fat fryer or hours of time to create the crispiest, tastiest, juiciest
chicken that ever passed your lips. All you need is some willingness and this
recipe. One of the goals of the ChefBilly website is to provide simple recipes
that will inspire people to actually do some cooking. In this world of take-out
food, to revive the lost art of cooking we as Americans should at least bring
some fried chicken from off of our own stoves. It is one of the most American
of all foods.
This
is the most basic of fried chicken recipes. It includes a wonderful recipe for
country gravy, which is delicious, but optional.
Ingredients:
Chicken:
6
fresh, whole chicken legs
PAM
cooking spray
2
Tbsp each butter and olive oil
1½
cups all-purpose flour
½
tsp salt
½
tsp black pepper
½
tsp sweet Hungarian paprika
¼
tsp red cayenne pepper
1
Tbsp poultry seasoning
Gravy
(optional):
1
medium onion, chopped
2
green onions, finely chopped
4
cloves garlic, minced
Reserved
grease and flour from the fried chicken
3
cups milk, or more as needed
1
cup diced fresh mushrooms or 1 8-ounce can (optional)
NOTES:
The pan is important in the making of fried chicken. Choose a large skillet 2
or 3 inches deep, preferably with a heavy bottom, which prevents sticking. You
may select a non-stick pan, but chicken will not brown as well. If you have a
pan that is an old friend, you will know how it behaves. Make sure it is
scrupulously clean and spray lightly with PAM before beginning.
Fresh
chicken that has not been previously frozen has by far the best flavor. If
frozen chicken is used, thaw thoroughly and soak in lightly salted water for an
hour before cooking.
Method:
Rinse
chicken and dry well. Place flour and spices in a medium-sized paper bag
(plastic will stick). Shake chicken pieces one by one in the paper bag to coat
with the flour mixture. Shake off excess and place the coated chicken pieces on
a wire rack or waxed paper and let rest a few minutes.
Over
medium heat, melt the butter and olive oil in the skillet that has been lightly
sprayed with PAM. As butter foams, put the chicken pieces skin-side down into
the skillet in a single layer without touching each other. You may have to do 2
batches, depending on the size of your chicken pieces and your pan. Fry the
chicken until golden brown on the first side, about 10 minutes. Then turn the
chicken and fry until golden brown on the second side, about another 10
minutes. Moderate the heat so the chicken sizzles nicely but is not spattering
or burning.
Remove
the chicken pieces as they are browned to a large baking dish or pan. Leave
them in a single layer skin-side up. When all the pieces are browned, place the
chicken in a preheated 350°F oven for about 20 minutes. Chicken is done when a
fork pierces the meat easily and juices do not run red.
When
the chicken is done, turn the oven off and leave the chicken inside, uncovered,
until ready to serve. While the chicken is baking, you may make the optional
gravy as follows:
Leave
browned bits in the skillet in which you fried the chicken. There should be
about 6 Tbsp of fat; if more, drain off excess, if less, add some butter. Fry
the onions gently in the skillet until soft, about 5 minutes, then add green
onions and garlic and fry about 2 minutes more. Add 6 Tbsp of the leftover
flour mixture in which you coated the chicken. Stirring constantly, fry the
flour with the onions and the garlic until smooth and very lightly browned,
about 2 minutes. Then start adding the milk gradually,
stirring constantly. The mixture will become like mashed potatoes at
first and then become smooth and creamy as more milk is added. Bring to a
simmer for a minute or two, adding extra milk as needed if gravy is too thick.
Taste carefully for seasoning. Salt and pepper to taste.
This much gravy should take another teaspoon or so of salt. Fold in the
optional mushrooms and simmer another minute.
You
will be surprised at the sensational flavor that this gravy has. I like to
serve the gravy on the plate with the chicken on the side so the chicken
retains its wonderful crispiness. Serve with plenty of mashed potatoes, baking
powder biscuits and honey, corn on the cob and three-bean salad.
This
chicken, cold, is perfect for a picnic.
SERVES 3-6, depending on appetite.
NOTE:
Breast meat of chicken may be fried in the same manner. Unless the breasts are
very large, you may wish to decrease the baking time to 10 or 15 minutes,
because the white meat cooks faster than the dark. White meat becomes dry if
overcooked, and must be watched more carefully than dark meat.
--ChefBilly
baked with onions
Chicken
is economical with time as well as money. Here is a delicious recipe you can
whip up within an hour after coming home from work.
Ingredients:
6
large chicken thighs and drumsticks
2
medium onions, chopped
¼
tsp black pepper
¼
tsp paprika (substitute ¼ tsp cayenne pepper if you like it hot)
PAM
original cooking spray
4
cloves garlic, minced
1
Tbsp cornstarch
½
tsp powdered ginger, or 1 tsp grated fresh ginger
3
Tbsp Kikkoman soy sauce
3
Tbsp red balsamic vinegar
3
Tbsp brown sugar
1
cup orange juice
¼
cup dark Karo corn syrup
Method:
Preheat
oven to 450°F.
Remember,
chicken is best if it is fresh and has never been frozen. Rinse chicken pieces
and pat dry. Arrange in a shallow baking pan that has been lightly sprayed with
PAM. Sprinkle the chicken with black pepper, smother with chopped onions, and
sprinkle with paprika or cayenne. Then spray the entire surface with PAM.
Place
the pan uncovered in the middle of the preheated oven. After 5 minutes, lower
temperature to 400°F. Baste the onions with the pan juices after 20 minutes of
baking.
Prepare
the orange sauce as follows. In a medium bowl, mash the minced garlic with a
heavy fork. Gradually blend in the cornstarch, ginger, soy sauce, vinegar,
brown sugar and orange juice. (The sauce will look and smell awful until it is
cooked.)
After
a total of 40 minutes of baking, remove the pan from the oven and baste the
onions again with the pan juices. Then, carefully tilting the pan to one side,
drain most of the pan juices into a large measuring cup. Pour the orange sauce
evenly over the chicken and return to oven.
After
about 10 minutes, most of the fat should have separated from the broth in the
measuring cup and will be floating on top. Pour off the fat, saving the
flavorful broth. You should have at least 1 cup; if not, add orange juice to
make up the difference. Remove chicken from oven, baste with the broth and
sprinkle evenly with corn syrup. Return to oven, still uncovered, for 10 more
minutes.
By
now (1 hour total) the chicken should be fork-tender, the sauce bubbly, and the
onions covered with a beautiful brown glaze. If sauce thickens excessively, add
some boiling water. If not serving immediately, turn off the oven, cover the
chicken loosely with foil, and leave it in the oven with door ajar. It should
stay hot for at least an hour.
Delicious with rice and a green vegetable, or with boiled
potatoes and cabbage.
SERVES 6.
ChefBilly's Oven-Fried Chicken
ChefBilly
has discovered some of his best recipes when he has been in a hurry. Here is a
simple recipe for oven- fried chicken with all the taste and crispiness of
pan-fried chicken but with far less grease and much less effort. It can be
prepared in less than an hour.
Preheat
oven to 400°F.
Rinse
and pat dry:
12 chicken drumsticks, or 6 drumsticks and 6 thighs.
Coat
them with flour. Shake off the excess and spread them in a single layer on
waxed paper or a baking sheet.
In
a small pie plate, beat:
1
egg
¼
cup milk
Spread
on a plate or waxed paper:
1
cup fresh breadcrumbs, approximately
Get
ready:
A shallow baking pan big enough to hold the chicken in a single
layer. Spray lightly with PAM.
Using
metal tongs, dip the flour-coated chicken pieces in the egg and then roll them
in the breadcrumbs. (The tongs keep the coating from sticking to your fingers.)
Arrange the coated chicken pieces in a single layer in the baking pan, skin
side up.
Sprinkle
with:
¼
tsp Adobo seasoning, black pepper, or black pepper
and ¼ tsp rubbed sage.
Spray
the chicken pieces lightly with:
PAM
Drizzle
with:
½
cup canola oil.
Put
the chicken in the middle of preheated 400°F oven for twenty minutes. Turn oven
down to 350°F and cook for about 20 minutes more, until chicken is lightly
brown, crispy, and tender. There is no need to turn the chicken pieces while
cooking.
NOTE:
This recipe also works well with larger pieces of chicken such as breasts and
whole legs. Breasts require 30 to 40 minutes total cooking time, whole legs up
to an hour.
SERVES 6.
Good
with mashed potatoes and very easy mushroom gravy, below.
1
can
½
can milk
In
a small saucepan, gently whisk the soup and milk together over low heat until
smooth and bubbly.
I
like to serve this gravy on the plate underneath the chicken, so the chicken
does not lose its crispiness.
A surprisingly delicious gravy.
My
Aunt Helen and Uncle Frank owned an old-fashioned neighborhood grocery store,
back in a time when everyone shopped down the block. In the 1940s and 50s,
people walked to the store and bought just what they needed for the day. The
store was more than a place of business but somewhere folk congregated and
chatted. Aunt Helen was famous for traditional, good home cooking, and this
easy recipe is one of her best. It is just chicken and onions baked together,
but these two ingredients when married bring out the best in each other. The
long cooking time and the use of the chicken fat are giveaways that this is a
very old recipe. Whenever I taste it I remember my childhood days.
Ingredients:
1
cut-up chicken (you may add 2 extra legs)
½
stick (2 ounces) butter
1
large onion, chopped
¼
tsp each salt, black pepper, and paprika
¼
tsp oregano (optional)
2
cloves chopped garlic (optional)
Method:
Clean
chicken pieces, separating drumsticks from thighs. Reserve any loose fat and
cut into small bits. Place chicken pieces in roasting pan skin-side up. Dot with butter and chopped chicken fat. Sprinkle with salt,
pepper, paprika, and optional oregano and garlic. Cover with chopped onion.
Cover and bake about 2 hours in preheated 325°F oven, turning pieces occasionally.
For the last half hour of cooking, remove cover and chicken will turn golden
brown.
Delicious and spoon-tender. Wonderful with mashed potatoes.
SERVES 4 - 6.
Greek-Style
Rotisserie Chicken
This
recipe was adapted for the George Foreman Jr. rotisserie grill, available from
Amazon.com (click the Amazon.com logo below to order one or something similar).
You
will need 1 fresh roasting chicken (5-7 pounds). I use the Perdue “oven-stuffer” with the
built-in timer. And you will need the
following marinade:
Greek-style
marinade:
4
cloves garlic, minced
½ teaspoon
salt
2
tablespoons olive oil
Juice
of 1 fresh lemon, strained
1
tablespoon Kikkoman soy sauce
½ teaspoon ground black
pepper
1 tablespoon dried oregano
½ teaspoon paprika
4 tablespoons Canola oil
In
a glass bowl big enough to hold the chicken, mash the garlic with the salt and
stir in the remaining marinade ingredients.
Remove all giblets from the chicken, rinse inside and out with cold
water and pat dry. Place the chicken in
the marinade, turning to coat thoroughly, and spoon some of the marinade inside
the body cavity and also between the loosened skin and the breast meat. Refrigerate and marinate 6-24 hours (the
longer the marinade, the more pronounced the garlic and lemon flavor will be in
the meat). Turn the chicken occasionally
while it is marinating.
About
2 hours before serving, remove chicken from marinade. Do not pat dry. Skewer the chicken onto the rotisserie bar assembly
of the George Foreman Jr. grill (or use rotisserie setup of your choice). Place in rotisserie and set timer for 2
hours. Start checking the chicken for
doneness after 1½ hours. If you are using a Perdue roasting chicken,
the built-in timer will “pop out” when meat is done (this really works!). Double check with an instant-read meat
thermometer inserted between the drumstick and the breast. It should read 180°F. Do not overcook or the chicken will become
dry. Usual time for a 6 pound chicken is
about 1¾ hours,
surprisingly less time than when the chicken is baked in the conventional
manner.
Turn
off rotisserie, carefully remove chicken and let rest 15 minutes before
carving.
SERVES 3-4.
Serve with rice, potatoes, or stovetop stuffing, and a green vegetable
or salad.
The
leftover marinade makes a tangy sauce.
Degrease the pan drippings from your rotisserie and pour some boiling
water into the pan, dissolving the flavorful brown bits. Pour into a medium saucepan. Skim the excess oil off of your refrigerated
marinade and add the marinade to the pan.
Add about a cup of chicken broth and then gradually whisk in 2 teaspoons
of cornstarch dissolved in ½ cup apple juice to thicken.
Simmer, stirring, until desired consistency is reached, adding some
boiling water if sauce is too thick.
Serve
sparingly over the chicken, which is so delicious that it will not need much
sauce.
THIS
IS THE MOST FLAVORFUL AND SUCCULENT CHICKEN EVER!
Copyright
© 2002 by William Gordon McDonald