Tag Archives: chicken

Week 2-Chinese

16 Jan

The theme for week #2 is Chinese! Even though I always fail at making rice (I know it’s simple, but for some reason it never comes out right!), I decided to make chicken fried rice. I googled and found a recipe at allrecipes. A very simple recipe which I’ve included below.

Ingredients-egg, tablespoon water, tablespoon butter, tablespoon vegetable oil, 1 onion, chopped, 2 cups cooked white rice, cold 2 tablespoons soy sauce, 1 teaspoon ground black pepper, 1 cup cooked, chopped chicken meat

Directions
1.In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2.Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

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This recipe makes about 3 servings. I loved it! I was shocked with how good it was. I didn’t think it would have nearly enough seasoning, but between the onions and soy sauce, it did! Super yummy and super easy! Thanks to the help of a rice cooker ;)

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Oven Roasted Chicken

20 Jan

This recipe comes from Jim! You may remember him from such blogs as, “Peanut Butter cookies inspired by Jim“. He helped me make my first rack of ribs last summer and has always been there to help with my dumb cooking questions. The recipe I will be trying out tonight is for oven roasted chicken. A WHOLE CHICKEN, YALL! I cook chicken quite often, but it’s usually chicken breasts on my Foreman grill!

Ingredients

Whole Chicken, Lemon, Garlic, kosher salt, pepper, rosemary (if you’re feeling fancy), Onions, Carrots, Meat thermometer

Directions

 

1.)preheat oven to 450.  get one whole chicken and clear out all the gizzards and heart and shit.  feed these to Peanut. (After I got over the fact that I had to dig around in a chicken, I reached in and to my surprise there were no insides! Score for me, not for Peanut.)

2.) pat the chicken dry with paper towels – super important for crispy skin
3.) shove a bunch of lemon quarters and whole garlic cloves into the chicken’s asshole.  if you have some butcher’s string, tie the legs shut

quartered lemon and cloves

4.) coat chicken skin with kosher salt and fresh ground pepper, maybe rosemary if you are feeling fancy.  if you have any other fresh herbs you can also put them in the asshole, sticks and all. (I wasn’t feeling fancy-also known as, my local grocery store didn’t have Rosemary. So, my chicken only got salted and peppered.)

5.) place in roasting rack in a pan, maybe with some sliced onion and carrots in the bottom for aromatics.  if you don’t have a rack, you can make a bed of onion slices and put the chicken on it. (I bought a rack! And I didn’t want carrots so I put red potatoes in their place.)
 

tada

Finished!

7.) chop it up and serve!  I like to serve it on a bed of spinach, but you can serve it with rice, or potatoes, or other veggies or whatevs!

I ended up cooking it for an hour and fifteen minutes. I  served it with the  potatoes. The chicken was great! Crispy skin and very juicy.  My potatoes however were a little overcooked. They started burning about halfway through and stuck to the bottom of the pan. I will definitely try this recipe again. Next time I’ll lose the rack and cook the chicken on a bed of a variety of veggies. I’ll also remember to take a final pic before devouring it >.< Thanks for the recipe, Jim!