Category Archives for "Chicken"
Say goodbye to dry oven-roasted chickens. This Lemon Rosemary Chicken recipe will show you how to roast the perfect chicken in the oven and feel good about the food you eat.
I’m excited to partner with Wolf in a series of posts in the next couple of months to help you make meals your family will love. After all, the kitchen is the heart of the home so my hope is that you pick up a few new favorite recipes and techniques that will yield delicious family meals.
As important, I want to talk about something very dear and concerning to both Wolf and me: the fact that less and less people are actually cooking homemade meals. Did you know in 1900 we ate 98% of our meals in our homes? Today, it’s less than 50%. We spend hours watching cooking shows but only 31 minutes a day preparing meals ourselves.
The solution to change this is easy. Start with one meal per week and just cook! Cooking for our families doesn’t necessarily mean making elaborate meals. It could be the simplest of things, like roasting a chicken. I’ve been roasting my own chickens in the oven for years and never thought to write about the process, much less do a video! So today is the day I share how I do it with you.
As a full-time working mom who juggles three kids, homework, activities, and still cooks all of our meals at home, I’m constantly on the lookout for time-saving kitchen shortcuts that will help me get a healthy meal on the table so we can enjoy our dinner together.
Today’s roasted chicken recipe is my favorite. I have a rosemary bush outside my kitchen door that I received as a housewarming gift over 8 years ago. Back then, it was a tiny plant but over the years it has given me the pleasure of seasoning a lot of meals.
I typically roast a chicken, or two, for our Sunday meal and enjoy it with vegetables and rice. Leftovers can be used to make tacos, chicken salad, wraps, quesadillas, soups, and much more. Wolf has lots of recipes and tips that will inspire delicious dishes in your next weekly meal plan on their website; so make sure to check them out.
You always hear me talk about shopping and prepping for the week on Sundays, putting together a meal plan for the week, and even how I shop on a budget. One of the reasons I’m sharing this recipe with you today is to help you achieve that one meal “together” and make the rest of the week easier to plan out.
What I love about this Wolf campaign is that you don’t have to be a chef to make many of the recipes my collaborators and I are sharing. I encourage you to come back for more recipes I’ll be sharing and even follow the #ReclaimtheKitchen hashtag on social media. One can never have enough kitchen inspiration.
If you are wondering how exactly do I cook two chickens at once in one oven, the answer is that big turkey-roasting pan that typically gets used once or twice a year. I use it nearly every week! I can fit two chickens side by side and use the extra chicken for other recipes! Side note: I prefer stainless steel roasting pans like this one to the “non-stick” pans. Over time, the non-stick coating chips off and the pan has to be discarded. The roasting pan you see today (below) is nearly a decade old and still going strong.
Check out how easy it is to roast a perfectly juicy chicken in the oven.
If roasting your own chicken looks easy, it’s because it is! I promise you that once you taste the difference between your homemade chicken and one that has been sitting at the store for a few hours, chicken will never be the same. Your family will love the rosemary flavors, the juiciness of the meat, and the aroma that will fill your home while it’s cooking in the oven.
I love this Reclaim the Kitchen video. It’s fun, upbeat, and it encourages us to start with just “one meal per week” and get cooking with our families -together. That “one meal” will turn inspire great conversation and happier meals together.
How many meals per week do you cook at home? Do you find it difficult to make meals for your family? What would you like to improve?
From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by SocialMoms and Sub-Zero Wolf Blogging Program. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.
CHICKEN WITH SHERRY (Pollo al marsala) Put the chicken in the saucepan with one medium sized onion chopped fine and a piece of butter. Season with salt and pepper and, when it is well browned, add some broth and complete the cooking. Remove the excessive fat from the sauce by sifting through a sieve or otherwise, and put the chicken back on the fire with a glass of Sherry or Marsala wine, removing it from the fire as soon as the sauce begins to boil.
Chicken Marsala recipe. A classic Italian chicken dinner recipe. For over thirty years Jack Chaplin has been serving up great food throughout the United States. His successful restaurant "Chaplin's", located at 165 Bank St. New London CT,
Chicken recipes from The Italian Cook Book
40 CHICKEN BONED AND STUFFED (Pollo dissossato ripieno) To remove the bones from a chicken the following instructions will be found useful. Wash and singe the fowl: take off the head and legs, and remove the tendons. When a fowl is to be boned it is not drawn. The work of boning is not difficult, but it requires practice. The skin must not be broken. Use a small pointed knife cut the skin down the full length of the back; then, beginning at the neck, carefully scrape the meat away from the bone, keeping the knife close to the bone. When the joints of the wings and legs are met, break them back and proceed to free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. The skin is drawn tightly over the breast−bone, and care must be used to detach it without piercing the skin.
When the meat is free from the carcass, remove the bones from the legs and wings, turning the meat down or inside out, as the bones are exposed, and using care not to break the skin at the joints. The end bones of the wing cannot be removed, and the whole end joint may be cut off or left as it is. Now that the fowl is boned make the following stuffing, regulating the quantity on the size of the chicken.
Chop half a pound or more, of lean veal, and grind it afterwards, so that it may make a paste. Add a large piece of bread crumb soaked in broth, a tablespoon of grated cheese, three yolks of egg, salt, pepper and, if desired, just a taste of nutmeg. Finally mix also one or two slices of ham and tongue, cut in small pieces. Stuff the boned chicken with this filling, sew up the opening, wrap it tightly in a cloth and put to cook in water on a low fire. When taken from the water, remove the wrapping and brown it, first with butter, then in a sauce made in the following way:
Break all the bones that have been extracted from the chicken, the head and neck included, and put them on the fire with dried meat cut in little pieces, butter, onion, celery and carrot, seasoned with salt and pepper. Make the sauce with the water in which the chicken has been boiled, which has naturally become a good chicken broth. Before sending to the table, remove the thread with which the chicken has been sewed.
41 CHICKEN WITH TOMATOES (Pollo alla contadina) Take a young chicken and make some little holes in the skin in which you will put some sprigs of rosemary and a clove of garlic cut into five or six pieces. Put it on the fire with chopped lard and season with salt and pepper inside and outside. When it is well browned on all parts add tomatoes cut in pieces, taking care to remove previously all the seeds. Moisten with broth or water. Brown some potatoes in oil, fat or butter, previously cutting them into sections. When browned dip in the sauce of the chicken and serve the whole together.
43 CHICKEN WITH SAUSAGES (Pollo colle salsicce) Chop fine half an onion and put it in a saucepan with a piece of butter and four or five slices of ham, half an inch wide. Over these ingredients place a whole chicken, season with pepper and a little salt and place on the fire. Brown it on all sides and, when the onion is all melted, add water or broth and three or four sausages freshly made. Let it cook on a low fire, seeing that the sauce remains liquid and does not dry up.
44 CHICKEN WITH EGG SAUCE (Pollo in salsa d’uova) Break into pieces a young chicken and put it in the saucepan with a piece of butter. Season with salt and pepper. When it is half browned sprinkle with a pinch of flour to give it color, then complete the cooking with broth. Remove it from the same and put it on a plate. Beat the yolk of one egg with the piece of half a lemon and pour it on the sauce of the chicken, allowing it to simmer for some minutes. Then pour on the chicken and serve hot.
45 CHICKEN BREASTS SAUTÉS (Petti di pollo alla sauté) Cut the breast of a fowl in very thin slices, give them the best possible shape and make a whole piece from the little pieces that will remain, cleaning well the breast−bone, crushing and mixing these. Season with salt and pepper and dip the slices in beaten eggs, leaving them for a few hours. Sprinkle with bread crumbs ground fine and sauté in butter. Serve with lemon. If you want this dish more elaborate prepare a sauce in the following way: Put some good olive oil in a frying pan, just enough to cover the bottom, and cover the oil with a layer of dry mushrooms. Sprinkle over a small quantity of grated cheese and some bread crumbs. Repeat the same operation three or four times, according to the quantity, and finally season with olive oil, salt and pepper and small pieces of butter. Put the pan over the fire and when it has begun to boil pour a small cup of brown stock or broth and a little lemon juice. Remove the same from the fire and pour it on the chicken breast that have been browned as described above.
Chicken Parmigiana – This was posted on Youtube by LaSòraBeatrice about a Chicken Parmigiana recipe. “Once and for all: chiken parmigiana is NOT an italian traditonal recipe!!!!! IT DON’T EXIST IN ITALY!!! NO ONE EAT IT!! NO ONE PREPARE IT FOR SATURDAY LUNCH!! Please, stop defile our gastronomic heritage! The only parmigiana is made with eggplants!!”