Recipes - Poultry
Inserting butter under the bird's skin helps to baste the chicken and the thyme adds a delicious flavour to the gravy.
1 chicken, about 1½ kg or two smaller ones
50 grams (2 ounces) butter, softened
bunch fresh thyme or lemon thyme
4 garlic cloves, 1 mashed, the other 3 left whole but squashed
2 lemons, halved
2 carrots, roughly chopped
2 medium onions, roughly chopped
2 bay leaves
1-tablespoon plain flour
1-cup chicken stock
Heat oven to 200ºC (400º F). In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside. Use your hand to loosen the chicken skin away from the breasts, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
Scatter the chopped carrot, onion and bay leaves over the base of a small roasting pan. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 15 minutes, basting with the buttery juices after about 30 minutes. When the chicken is dark golden, crispy-skinned, remove from the oven and leave in the tin for 5 minutes. Remove the lemons, garlic and thyme out of the cavity and into the pan. Lift the chicken up, letting any juices run into the pan, and transfer the chicken to a serving platter to rest for at least another 15 minutes.
To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the pan on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few minutes until boiling. Strain the gravy into a jug and serve with the chicken.
An easy and tasty Chicken Parmesan that’s crispier than those usually found in restaurants.
4 skinless, boneless chicken breast halves Salt and freshly ground black pepper to taste 2 eggs 4 cups Italian bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons all-purpose flour, or more if needed 1-cup olive oil for frying 1/2 cup prepared tomato sauce 1/4-cup fresh mozzarella, cut into small cubes 1/4 cup chopped fresh basil 1/2 cup grated provolone cheese 1/4 cup grated Parmesan cheese 1-tablespoon olive oil
Preheat oven to 230º C (450º F). Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat hammer to a thickness of about 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside. Mix breadcrumbs and 1/2 cup Parmesan in a separate bowl, set aside. Place flour in a sifter or strainer and sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1-cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. Finish cooking the chicken in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1-tablespoon olive oil. Bake in oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 74º C (165º F).
A delicious chicken pie made from scratch with chicken, carrots, peas and celery.
Serves 4 to 6
500 grams (1 pound) skinless, boneless chicken breast halves, or other chicken
meat – cut into cubes.
2/3 cup sliced carrots
1 cup frozen green peas
2/3 cup sliced celery
1/2 cup chopped onion
1/3-cup all-purpose flour
1/4-teaspoon black pepper
1/4-teaspoon celery seed
1 3/4 cups chicken broth
2 (9 inch) unbaked pie crusts
Preheat oven to 220º C (425º F). In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in the bottom of the piecrusts. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
What could be better than moist chicken stuffed with ham and cheese? “Cordon Bleu” is French for Blue Ribbon and this delicious version of this classic dish certainly lives up to its award-winning name.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
6 tablespoons butter
1/2 cup dry white wine
2 teaspoon of powdered chicken stock
1-cup heavy whipping cream
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm with rice or potatoes as a side dish.
A quick and easy dish to make in no time, this chicken stir-fry is packed with veggies. Change it up by adding bean sprouts, bamboo shoots, snap peas, or any of your favorite Asian vegetables. Serve it with white or brown rice.
3 skinless, boneless chicken breast halves, thinly sliced
1 1/3 cups white rice
4 cups water
2/3-cup soy sauce
1/4-cup brown sugar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4-teaspoon red pepper flakes
1-tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets, stalk removed
1 cup sliced carrots
2 tablespoons dark oyster sauce
2 medium onions cut into large chunks
1-tablespoon sesame oil
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce, brown sugar, oyster sauce and cornstarch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least ½ hour.
Heat 1-tablespoon sesame oil in a large skillet over medium-high heat. Stir in bell pepper, water chestnuts, broccoli, carrots, and onion and cook until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, putting aside liquid. Heat 1-tablespoon sesame oil in skillet over medium-high heat. Fry and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over the cooked rice.
Viva Mexico! This a classic Mexican paring of Chicken and lime all wrapped up in a flour tortilla. Easy to make and great for parties. Keep extra tortillas on hand for seconds! Works well with either cubed or minced chicken.
Serves 6 to 8
750 grams (1 1/2 pounds) of skinless, boneless chicken breast meat - cubed orM
minced chicken meat
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (8 inch) flour tortillas
1 tomato, diced 1/4 cup shredded lettuce
1 cup shredded Cheddar or Monterey Jack cheese
1/2-cup tomato salsa
1/2 cup minced white or yellow onion
Sauté chicken, ¼ cup of onion in a large skillet over medium high heat for about 20 minutes. Add vinegar, limejuice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Quickly warm up flour tortillas one by one in a skillet, flipping over to heat each side. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese, remaining onion and salsa.
A delicious blend of ground chicken, cilantro, avocado and seasonings make this chicken burger a welcome treat.
Makes 4 burgers
600 grams (1 pound) minced chicken
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1-teaspoon onion powder
1-tablespoon garlic powder
1-teaspoon ground ginger
1 tablespoon ground black pepper
cooking spray hamburger buns
1 avocado - peeled, pitted, and sliced
1/4 cup ranch dressing or Mayonnaise, or to taste
1 cup shredded lettuce
1 cup sliced tomato
Mix minced chicken, salt, cilantro, garlic/onion powder, and limejuice, ground ginger, 1-tablespoon olive oil and ground black pepper together in a large bowl. Form the mixture into 4 patties.
Heat large skillet and add remaining olive oil. Cook burgers in the hot pan until cooked through and no longer pink in the middle, 4 to 5 minutes per side. Serve on hamburger buns with slices of avocado, shredded lettuce, sliced tomato and a 1-tablespoon ranch dressing.
Easy and perfect roast turkey. Seasoned with salt and pepper, and basted with chicken stock, the flavors of the turkey really come out. Cooking breast side down for the first half of roasting makes for succulent, juicy turkey breasts. Stuff with your favorite dressing.
Severs 8 to 10
1, 6Kg (18 pound) whole turkey
1/2 cup unsalted butter, softened
1/2 teaspoon of fresh chopped rosemary
salt and freshly ground black pepper to taste
1 1/2 quarts chicken stock
8 cups prepared stuffing
Preheat oven to 165º C (325º F) Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side down, on a rack in the roasting pan.
Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, rosemary, and season with salt and pepper.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. After 3 hours, carefully rotate bird with breast facing up. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Roast until a meat thermometer inserted in the meaty part of the thigh reads 80º C (180º F) about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
A perfect meal for a hot day. Serve in lettuce cups, or make sandwiches.
4 cups cubed, cooked chicken meat
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped almonds
1 teaspoon seasoning salt
ground black pepper to taste
a dash of Tabasco sauce
In a medium bowl, mix together mayonnaise with paprika, Tabasco and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill for 1 hour, then serve.
An easy yet tasty chicken dish that’s sure to please.
2, 1kg (2.2 pound) whole chickens, cut in half
1-cup brown sugar
3/4-cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1-tablespoon rice wine
Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch-baking dish.
In a bowl, combine sugar, soy sauce, wine, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
Preheat oven to 175º C (350º F). Bake chicken uncovered in the oven for 3/4 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool to touch, then cut into smaller pieces to serve immediately