This thread is dedicated 2 one of the yummiest food in the world,chicken!!!
How do you like your chicken?
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This thread is dedicated 2 one of the yummiest food in the world,chicken!!!
How do you like your chicken?
http://i40.tinypic.com/ddm655.jpg
http://i44.tinypic.com/iwloxu.jpg
Maklouba with that version of rice I am told originated in Saudi Arabia (has fruit and nuts mixed into it) has been a favourite for years, it is what I have mostly been given in Palestinian households.
And don't forget the younger cousins, Poussin and Guinea Fowl.
Either fried or roasted/rotisserie is good with me. I make good spicy fried chicken.
Chicken is awesome. Fried, roasted, grilled, barbecue....whatever. Chicken Cordon Bleu is one of my favorite dishes. Chicken parm, chicken Kiev, pollo con arroz, chicken tacos, burritos, and fajitas, Buffalo wings...I'll take chicken pretty much any way except boiled - yuck.
Lately I've been buying the whole chicken. I pay extra for organic, which comes to about $12 for a 4 Lbs. bird. I like to spatchcock the bird which means I cut the back bone out as well as the wishbone (Butterflied) I then separate the two halves, season them with some olive oil, salt, pepper and paprika and then place them on the cool side of a hot grill. In an hour or so I have enough chicken for the entire week. I usually make chicken salad out of the breast meat and eat sandwiches for days. It is something I really enjoy. I must be getting old. Cooking chicken brings me pleasure... Caramba!!!
I only eat free range . If they're giving their lives to feed us they should have lotsa space to run around and play while they're alive
Best way to have it, for me is this:
You sauté chiken breasts in a little in olive oil and butter. Not too much: just to cook the outerlayer to a pale golden. Your breasts have not to be too thick; half an inch tops. You then take aside and you put a layer of prosciuto ham all over it (you could use bacon, but it's really not as good), a thin layer of blanched spinash atop, and another layer of grated Swiss type cheese, but not too creamy, more like a Jalsburg. You finally put in the oven at 375 degrees and when it's done, you jam the oven at broil to slightly burn the cheese for 2 minutes.
If you want it even more sexy, you make a sauce this way. Chop mushrooms and French shallots (the dry tiny onions) and sauté quietly in butter. You can deglaze with a bit of dry white wine or even better, a delicate Scotch whisky, like a Glenmorangie, an Auchentoshan or a Glenckinchie. Then add fresh cream and then grated cheese, this time maybe emmental. Cook very slowly for things to mix.
Eat it with vegetables, maybe Brussell sprouts or little carrots and essentially, a salad (because the dish is rich!). Fresh bred is also pretty nice with it.
There. I can now brag to my grand-kids that I've given a recipe on a porn forum once... :wiggle: