2 posts tagged “chicken”
1/3 cup vegetable oil
1/3 cup flour
1 onion, diced
2 ribs celery diced
1 green bell pepper, diced
8 oz Andouille sausage, or other spicy, smoked sausage, sliced (I used smoked
pork sausage in mine)
3 cloves garlic, crushed fine
1 tsp salt
1 tbsp paprika
1/2 tsp Masterfoods Cajun
1/2 tsp black pepper
3 cups chicken broth, or as needed
1 tsp sweet sauce
6 boneless, skinless chicken thighs, cut in 2-inch pieces
1/2 cup minced green onions
Steps
1) Make a roux with vegetable oil and flour, stir and cook until peanut coloured. Add the onions, celery and bell pepper and fry until vegetables are softened. Then, add the sliced sausage, garlic, spices and a pinch of salt.
2) Add chicken stock and sweet sauce and stir. Allow to simmer for ½ hour. Skim off oil as it rises and add chicken thighs. Allow to simmer for another ½ hour until chicken is tender and cooked.
3) Add minced onions and stir. Serve.
Herb Butter
3/4 SCS Salted Butter
Masterfoods Spaghetti Bolognese
Zest of a lemon
3 cloves of garlic.
Ground pepper.
Shred the garlic and lemon zest onto the butter. Add the herbs and pepper and just mix it all in.
Lemony Herb Roast Chicken
1 brined chicken*
Parsley flakes
Thyme
Oregano flakes
Basil
3 chopped carrots
3 chopped onions (purple, medium to small sized)
1 chopped celery
1 bay leaf
1/2 lemon juice
Herb Butter
Salt
Pepper
Chicken Stock
Chop the head, butt and feet off the chicken. Wash it out and soak it in salted water for an hour or so. Afterwards, drip out the water and pat the chicken dry. Insert a spatula into the breast meat and gently seperate the skin from the meat, leaving the middle seam attached.
Prop the chicken with its legs up and sprinkle the herbs into the cavity, coating the sides. Fill with the vegetables and lemon juice. There'll be quite a lot of veges left over, save those. Stuff the bay leaf in too. Lay the chicken down and taking a tablespoon of herb butter, stuff the butter under the skin of one side of the breast. Press it down to spread the butter inside evenly. Do the same for the other breast. Rub the chicken with herb butter all over (quite fun to do) and sprinkle all sides liberally with salt and pepper. Prop the chicken up again and fill the cavity with some chicken stock, then truss the chicken's legs and fold the wings underneath.
In a buttered pan, lay the chicken down, doesn't matter if the stock pours out. Cool the remaining stock. Place the chicken in a preheated oven at 170 degrees and cook, basting occasionally, until chicken's internal temperature reaches 90 degrees celcius. (Place the meat thermometer between the thigh and the body, pushing in to get an accurate reading.)
When chicken is cooked, remove the chicken and tent it with foil. Pour out the butter and fat drippings into a bowl and reserve the baking pan and the drippings. Take the remaining vegetables and brush with chicken dripping. Sprinkle with herbs used for chicken and pepper. Toss with hand to evenly coat them. Steam for 10 minutes over boiling chicken stock. Serve the vegetables around the chicken.
Pan Gravy
Used chicken roasting pan
Corn flour
Cold Chicken stock
Heat the baking pan over a medium fire. Add in three tablespoons of flour and stir fat with a whisk. If the roux is too dry, add more fat drippings until it absorbs all the flour. Toast it over a low heat for 5 minutes.
Drizzle in cold stock bit by bit, stirring often to dissolve the roux. Let simmer until there is no taste of starch. Allow to reduce to desired texture and serve warm.
