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CHICKEN
Click Here
for
chicken and turkey stuffing
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Sage
and Onion Stuffing
Traditionally used to stuff
chicken ~ turkey ~ duck ~ goose and pork at Christmas
Ingredients:
2
Large Onions 25g Butter 1 egg 100g Fresh White Breadcrumbs
8 fresh sage leaves salt and pepper
Method:
Place the onions in a pan of cold water. Bring to the boil then cook for
few minutes, until tender.
Place the sage leaves in this boiling water for a minute which will take out the
rawness. Drain all well
Chop onion and sage leaves very fine, add the
bread, seasoning and butter, and work the whole lot together with the
yolk of an egg.
Variations:
Add a stalk of finely chopped celery 1/4 cup of finely
chopped parsley 1 tsp thyme 1 chicken oxo cube
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Chicken Pan
Gravy
Makes about 2
cups ~ Water from vegetables adds extra flavour
Start with 4 tbsp of pan juices. Scrape/loosen any stuck chicken skin
but leave in pan Save rest of pan juices
Blend in 3 level tbsp plain flour, using low heat and stirring until
smooth paste like..
Slowly stir in 2 cups water and additional saved pan juices. Turn up
heat and boil/bubble gently for few minutes stirring.
Stir in 1-2 tsp light bisto gravy mix. Add salt and pepper and a chicken
oxo cube . Stir well and serve.
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Chicken in Sage and Onion
Sauce
Having cooked your chicken pieces, remove
and set aside Strain off most of the fat from the roasting
pan or frypan. Add 100ml of chicken stock.
In this, sauté 2 small onions sliced and diced Add 2 tbsp
brandy, a good dollop of redcurrant jam, chicken stock and fine chopped
fresh sage.
Sprinkle a little ground pepper Reduce resulting liquid by
half and place cooked chicken pieces back into this sauce, spooning to
coat.
Remove chicken and place the balance of sauce in gravy jug to serve at
the table.
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Chicken Smothered
Can add some fresh
chopped rosemary
Having cooked your chicken pieces in a
mixture of butter and oil remove and set aside. Add 4 tbsp of
butter and melt and stir on low heat.
Add two tbsp of flour and stir, cooking the flour until the desired
colour is obtained. Add pepper, a pinch of salt and a small diced onion.
Now turn the heat up to medium and add about a cup of chicken stock
.Reduce resulting liquid by third and place cooked chicken pieces back
in
Spooning to coat the chicken
Remove chicken and serve and place the balance of sauce in gravy jug to serve at
the table.
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Oven
Roast Chicken with Herbs
Preheat oven to 180° C
Ingredients:
I chicken
thawed naturally in
fridge
1/2 lemon 1 small onion 1/2 tsp dried
rosemary 1/2 tsp dried thyme 2 sprigs fresh parsley
1/4 cup
melted butter salt and pepper
Method:
Wash chicken thoroughly inside and out and pat dry Rub
inside of chicken with lemon half; sprinkle with salt and pepper.
Add
the onion quarters, dried herbs, and parsley to chicken cavity. Place
chicken in a shallow roasting pan and roast at 180°
Baste with melted butter several times. Internal temperature should
register about 80° C on a meat thermometer.
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Road kill Chicken
Preheat oven to 200 c
Ingredients:
1 large chicken Sprigs of
fresh rosemary and sage 1/2 lemon 2 tbsp extra-virgin olive oil salt and freshly ground pepper
1 bulb garlic, separated and peeled
Method:
Cut the chicken in half down the
backbone, dislocate leg and wing joints and lay chicken out flat (as in
motorway kill!)
Remove any fat from rear end but leave skin on as it is
divine. Rinse chicken, pat dry, sprinkle inside of chicken with
salt and rosemary
Lay skin side up in large ovenproof dish over sage
sprigs. Rub the skin with cut side of lemon, sprinkle with rosemary and
salt and
drizzle with oil
Season with salt and pepper. Cook for 30 minutes at 200 C,
basting often with rosemary butter
Lower heat to 180C ,
cook for a further 30 mins.
Add garlic cloves .Cook another 30
minutes till well browned. Put on large platter and cut into pieces at
the table.
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Chicken Breasts ~
My favourite
Preheat oven to 180 c
Ingredients:
Boneless large chicken breasts
Precooked rashers of bacon Chesdale bacon cheese slices 1
tbsp dried oregano 1 tbsp onion flakes
Grated parmesan
cheese Salt and fresh ground black pepper Blue Vein cheese
(optional) Diamond "Cook and
Coat" crumb mix.
Method:
Butterfly each chicken breast horizontally
so that you may add fillings and fold back together later. Open out and
sprinkle with onion flakes, salt oregano and pepper. Place a cheese
slice on one half and add some precooked bacon. Add some blue vein
cheese and fold/roll the chicken breast and skewer with toothpicks to
hold together. Poke any fillings back in and retain with
toothpicks. Brush the breast with water and roll in the crumb mix until
well coated. Brush oil onto a baking pan and add the chicken breasts.
Sprinkle with parmesan cheese and bake for 20 mins turning once adding
parmesan cheese to the other side. Bake for a further 20 mins or until
golden brown both sides making sure chicken is cooked through
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Chicken Breast Pocket
Wraps
Cut a pocket in each chicken breast
Add finely chopped onion, a slice of processed cheese, and some
pineapple pieces.
Sprinkle a little onion salt and white pepper Wrap bacon around
chicken, secure with toothpicks, bake in oven until tender about 30mins.
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Chicken Breast
Herb Rub
Preheat oven to 240 c
20g fresh oregano 20g fresh thyme 20g dried
basil 1 tsp salt 1 tsp cracked pepper
1 tsp plain flour
Finely chop the oregano, thyme and basil and mix with the salt, pepper
and flour.
Roll each chicken breast in the herb rub. Heat oil in a large fry pan
until shimmering. Sear the chicken on each side for 30 seconds.
Remove from the pan and place on an oven tray and cook for 10-15
minutes. Remove from the oven and allow to rest for 5 minutes.
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Chicken
Breasts and Peas
In a fry pan on med heat, melt some
butter and a little olive oil, toss in some anchovies, a pinch of salt
and stir till anchovies "melt" a little.
Place some thawed peas and coat.. Add two cups of water and let simmer
on low.
Place your chicken breast's) in glad wrap and beat out till flat. Beat
an egg in a bowl and grate some FRESH parmesan cheese into the egg.
Whisk up and dip the breast in flour and then into egg mixture coating
well Fry slowly in butter on med heat.and turn when golden brown
Plate up the peas in plate/bowl and serve with chicken breast on top
with drizzle of olive oil over chicken Add pinch of salt and
ground pepper
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Bacon Wrapped Poached
Stuffed Chicken
legs
Serve with rice risotto, peas and broad
beans
Filling:
To sausage meat add, fresh thyme, parsley, whole
pistachio nuts and rock salt and pepper. mix well and shape into a
sausage.
Method:
To a boned out whole chicken leg, place in the stuffing and roll into a
log shape.
Wrap with streaky bacon and tightly cover with foil to make a "xmas
cracker parcel" .
Into rolling, boiling water for 20 mins and then into the fridge to
cool. These can be made before hand and the final cooking when needed.
Heat olive oil in a fry pan, remove roll from foil and cook in oil
turning constantly until bacon is crispy on all sides.
Sauce:
To the same pan, add sherry or red wine vinegar to deglaze
the pan. Add a good dash of masala wine and some chicken stock
and reduce all until a nice sauce is formed. Drizzle over your
diagonally sliced chicken logs.
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Poached
Chicken Breasts
Filling:
1/2 chicken breast 100ml cream nutmeg
salt chives white pepper choice of chervil
~ tarragon ~ oregano 1 large brown mushroom
Slice the brown mushroom finely and cook in a little olive oil. Finely
slice the chives and herb of your choice.
Place all of the ingredients into a blender and whiz up ..Scoop out and
place into a snap lock bag, snip a corner end off to create a piping
bag.
Method:
Butterfly a chicken breast for each person and pipe in the filling
mixture. Don't overfill Fold the breast over to ensure
no filling showing.
Lay out glad wrap and place each breast in and add a little salt and
white pepper over the top.
Carefully roll 5 times tucking
in ends to eventually make a tidy "sealed" sausage shape and knot each
end
Place in med hot (not boiling) stock for exactly 7 mins to poach. Snip
end, press out and cut in half on the diagonal. Serve.
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Devilled
Chicken Breasts
Ingredients:
4 chicken breast halves, skinned 1
tbsp cider vinegar 1 tsp chilli powder 1/2 tsp dry
mustard 1/4 tsp hot pepper sauce 2 tbsp oil
1/2 tsp salt 2 tbsp water dash of Worcestershire
sauce.
Method:
Mix all the ingredients. Add chicken pieces. Turn several times to coat
well. Let sit while you preheat oven grill.
Set chicken about 6 inches from heat. Grill. Turn chicken. Baste with
seasoned oil. Grill a further 10 - 15 mins until chicken is cooked thru.
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Chicken Breast
Stack
Preheat oven to 220 c
~ Must use fresh herb leaves.
Butterfly each chicken breast and allow one
per person. Sprinkle each with black pepper and Masterfoods Italian Herb
Salt on both sides.
Dredge each breast in plain flour and sear in frypan in hot oil until
browned on both sides. Now stack in oven capable pot or tall casserole
dish.
Place one breast on bottom Add garlic slivers, FRESH sage
leaves and three cubes of butter. Place next breast on top and repeat
process.
When last breast is placed with sage butter and garlic, pour 1/2
cup of white wine into the dish. Place in over at 220c for 15
mins.
Variations:
FRESH basil can be used in place of the
Fresh sage
A knob of blue cheese for each breast adds a nice flavour.
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Chicken Breast in Filo
Preheat oven to 180 c
Ingredients:
Skinless, boneless,
chicken breast halves 1 bunch spinach
1 chopped onion
1 chopped leek
1 clove minced garlic
salt and pepper
Oil for sautéing 6 sheets Filo pastry ~ cut in half
oil for brushing.
Method:
Sauté onion and garlic for 2 - 3 minutes over med/high heat. Add the
leek and stir till tender. Add spinach and sauté just until
wilted.
Make a "pocket" in each of
the breasts and stuff with some of the cooked spinach / leek mixture.
Sauté each of
the breasts in some oil, turning once, just until they are golden on
each side (they will still be raw in the centre)
Remove from pan.
Take 2 half sheets of filo (one on top of the other) and brush with
oil. Place 1 breast at one end and roll up "spring roll" style.
Make sure
that your filo is wider than your chicken. When rolled, brush each
bundle with oil.
Lay the filo bundles on buttered baking sheet and
bake for 20 - 25 minutes. Bundles should be golden brown.
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Orange Chicken Breasts
Preheat oven to 180c
In an oven proof dish place, 2 tbsp of honey, some prepared mustard,
crushed garlic and orange juice. Add zest of the orange.
Add a pinch of cayenne pepper and roll chicken breasts with skin on in
the mix. Bake uncovered for about 25 minutes until cooked
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Chicken with
Apricots
Preheat oven to
180 c
Pan fry chicken breasts to seal. Place into casserole dish. Fry 1
diced onions till soft and top the chicken breasts
Remove and slice apricots from a can and place over chicken. Mix 1 pkt
onion soup with a little hot water and add some cornflour.
Stir in the apricot juice and poor over chicken Cover and bake for 40
mins
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Chicken Breast with
Coriander and Lime
Ingredients:
Juice of 1 lime 1/4 cup finely chopped
fresh coriander 1 finely chopped chilli cracked black pepper 4 skinless chicken breasts
4 cups basmati rice.. some Asian
greens.
Method:
Combine the juice, coriander, chilli and pepper and pour over
chicken in large bowl Cover and refrigerate for 30 mins tuning half way
through..
Drain the chicken and discard the marinade. Place chicken
under grill until golden brown turning once
Sautee your Asian greens slice the chicken and serve on bed of hot rice with the greens to the
side.
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Chicken baked with Crème
Fraiche and Mustard
Place 4-5 Chicken breasts into a
deep ovenproof dish. Mix together 250g crème fraiche 2 tbsp
whole seed mustard 1 tsp tarragon.
Spoon mixture over chicken. Scatter over 250gm halved cherry tomatoes
chopped rashers of bacon and few sliced sundried tomatoes.
Season with ground black pepper. Fan bake for 30 mins at
180c. Serve with whole potatoes and veges.
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Foodcourt Style Butter Chicken
Ingredients:
500g diced chicken 50g butter 2 garlic cloves 1
finely chopped onion 3/4 cup cream 4 tbsp
tomato paste 2 tsp sugar
11/2 tsp each turmeric / nutmeg / ground cumin
1 tsp garam masala 11/2 tsp cornflour (mixed with
some of the cream)
Method:
In a large fry pan sauté
the onion and garlic in the butter until soft. Toss the spices (except
g/masala) through the chicken then add to the fry pan. Add the tomato
paste and garam masala. Stir in the cream and simmer till cooked.
Serve
with Naan bread after microwave for 60 secs and buttered
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Butter Chicken
Ingredients:
3 tbsp Vegetable Oil 200g
onions-peeled and chopped 30g ginger -peeled and chopped 30g
garlic-peeled and chopped
1 fresh green chilli pepper - seeded and chopped
2 tsp garam masala 150g tomato paste 1/2 litre chicken
stock 1 tsp salt
150ml
cream 800g chicken breast - cut into chunks 1/2 tsp fresh ground
black pepper 60g butter
1 small bunch coriander
leaves-chopped
Method:
Heat
up vegetable oil in a pot, add in onions, garlic, ginger and chilli
pepper. Cook over high heat for 3 minutes while stirring all the time
till mixture is slightly brown. Add in garam masala and cook for 1 more
minute. Remove mixture to a blender, add in tomato paste, chicken stock
and cream. Run blender till mixture is smooth, set aside. Season chicken
pieces with salt and black pepper. Heat up 1/3 of butter in a pan.
When
butter is melted but not burnt add in chicken pieces and cook for 3
minutes stirring .Pour in blended mixture and cook for 5
minutes.
Adjust sauce with salt if desired. Turn heat to low, add in
remaining butter and chopped cilantro leaves.
Take off heat when butter
is melted and serve immediately with steamed rice or naan bread.
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Butter Chicken
Ingredients:
25g
clarified butter/ghee 1 finely sliced onion 3 cloves crushed garlic 1/2 tsp each ground ginger chilli turmeric cinnamon salt.
400g
boneless chicken cubed, 1 tbsp tomato paste 3/4 cup cream 1/4 tsp garam
masala.
Method:
Melt butter and
sauté onion and garlic for 2 mins. Combine
seasonings in bowl and toss cubed chicken in until coated.
Sauté chicken until
brown stirring continuously. Add tomato paste, cream and garam masala.
Stir and simmer for 5 minutes.
Try to keep cooking time under 10 - 12 minutes.
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Butter Chicken
Marinade: Wizz together 6 cloves
garlic, a thumb of fresh ginger, 1 small red capsicum, a handful of
fresh coriander, 4 green chillies,
500ml natural yoghurt, 1 tbsp tandori spice. Add to diced chicken thigh
meat (approx 750g) and marinate as long as possible - at least 2 hours.
Butter Sauce: Take 4 cloves of
garlic, crushed and chopped. 1 thumb of fresh ginger (grated), 6
cardamom pods.
1 teaspoon each paprika, cumin, tandori spice and a pinch of fenugreek
and sauté in 100g butter until fragrant.
Add 1 can of chopped tomatoes and bring to a simmer. Blend in 500ml
cream and simmer gently.
Grill chicken pieces until almost tender, if some burn, it's all good.
Add chicken and pan juices to the butter sauce and season to taste with
salt (about 2 tsps) and simmer for another 20 mins. Add 50 - 100 grams
of butter and serve with rice, raita and naan bread.
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