Dominican Deep Fried Chicken – Pico Pollo – the Traditional Dominican Deep Fried Chicken

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Dominican Deep Fried Chicken - Pico Pollo - the Traditional Dominican Deep Fried Chicken
Author: 
Recipe type: Chicken - Deep-fried
Cuisine: Dominican
Serves: 12
 
Dominican Deep-fried chicken or Pica Pollo is quite different to the fried chicken we are accustomed to. The chicken is precooked in a flavor pot, then lightly coated, and deep-fried to crispy, golden yummy.
Ingredients
  • 12 Chicken drumsticks
For the Flavor Pot
  • 1.5lt Water
  • 1 Small red onion
  • Juice of 2 limes
  • 3 Sprigs parsley
  • 2 Teaspoons salt
  • 1 Clove garlic, crushed
For the Seasoned Coating
  • 1 Cup all-purpose flour
  • 2.5ml Dried oregano
  • 5ml White pepper
  • 5ml Salt
Other
  • Oil for frying
Instructions
  1. For the flavor pot, crush the garlic, measure the salt, cut 3 sprigs of parsley, squeeze the lime juice and cut the red onion in half.
  2. Add the water to the pot along with the chicken drumsticks and all of the aforementioned ingredients.
  3. Place the pot over medium-high heat and bring this to a boil. Reduce the heat and simmer the chicken for 15 minutes.
  4. For the seasoned coating, measure out the white pepper, dried oregano and salt. Add this to the flour and mix this in thoroughly.
  5. Remove the drumsticks from the flavor pot and allow them to cool for a few minutes.
  6. Working with a couple of drumsticks at a time, drop them into the flour, pop the lid on the container and shake it up to coat the chicken.
  7. Remove the lid, shake any excess flour from the drumsticks and transfer these to a platter while you continue with the remaining pieces.
  8. Half-fill a large pot or wok with oil and heat this to 170c or 340f. Fry the drumsticks in batches until they are lightly golden and crispy. This will take about 4 to 6 minutes. Remove the chicken from the oil and drain any excess oil on kitchen paper. Continue until all of the drummies are complete.
  9. Serve the chicken immediately with a super-cold beer and the accompaniments of your choice.

 

How to Make REAL KFC – The Simplified Version – The REAL KFC Fried Chicken Recipe

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How to Make REAL KFC - The Simplified Version - The REAL KFC Fried Chicken Recipe
Author: 
Recipe type: Chicken / Fast Food
Cuisine: KFC Fried Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
How to make REAL KFC Fried Chicken at Home!!! The Real KFC Fried Chicken Recipe!!! Some time ago, I published the real KFC recipe. The response to this recipe was amazing, and judging by the feedback, it truly is the only KFC copycat recipe that is not a copy... it is the real thing. You can check out the entire KFC series by clicking the onscreen link now. Unfortunately this original KFC recipe takes 2 days to prepare and requires some specialized ingredients like saltpeter or Prague powder. Over the last few months, I have been working on a new version of this recipe that is far easier and user-friendly for the home cook. A few notes before we start.... I have adjusted and even changed some of the ingredients to compensate for the fact that the chicken is not cured and brined. You will need to own or at least have access to a vacuum packer, and you will need a dishwasher, or a large digital pot with temperature control.
Ingredients
  • 8-12 Chicken pieces (drums and thighs)
  • Oil for frying
For the Herb & Spice Blend
  • 15ml Paprika
  • 30ml Onion flakes
  • 5ml Dried Sage
  • 10ml Garlic powder
  • 5ml Dried Oregano
  • 15ml Cayenne pepper
  • 10ml White pepper
  • 5ml Dried basil
  • 5ml Dried marjoram
  • 15ml Dried and powdered coriander leaf
  • 5ml Ground ginger
  • Salt (2% of the weight of the chicken)
For the Rest
  • 2 Cups all purpose flour
  • 30ml Salt
  • 60ml Cornstarch
  • 250ml Chicken stock (or 3-4 eggs, beaten to replace the cornstarch and stock)
Instructions
  1. Starting with herbs and spices. Place the paprika, onion flakes, sage, garlic powder, dried oregano, cayenne pepper, white pepper, dried basil, dried marjoram, dried coriander leaf and ground ginger in a bowl and mix until combined.
  2. Transfer this to your spice blender and zap it all to a fine powder.
  3. Place 3 tablespoons of the powder in a sprinkle bottle.
  4. Weigh the chicken pieces and calculate 2 percent of this weight.
  5. This weighs 1200g, so I need 24 grams of salt.
  6. Measure this out and pour it into the shaker bottle. Shake it up to combine with the spice blend.
  7. Place the chicken pieces in a large roasting pan and sprinkle the spice blend over the chicken to get a good coating all over.
  8. This means on both sides and on the edges. This quantity of spice blend is sufficient for 12 pieces. I am only powdering 8 pieces, so will have a little spice left over. Add any leftover to the other half of spice blend.
  9. Place the chicken pieces in a large vacuum bag in a single layer. Vacuum pack the chicken. It is good idea to double seal both ends of the bag.
  10. Place bag in your dishwasher on the high setting which is worldwide standard 70c or 158f, for 2 full cycles or about 2 hours.
  11. Alternatively you can use a digital pot set to 70c, filled with water.
  12. While the chicken slow-cooks and absorbs all of the amazing flavors of the herbs and spices, we can mix the coating.
  13. Place the flour and the remaining spice blend in a large bowl.
  14. Add 30ml of salt and mix this together thoroughly.
  15. After 2 hours, remove the chicken from the dishwasher or pot, cut the bag and transfer the pieces to a large pan to cool for a few minutes. Notice that we have lost less the 2 percent of the original weight in juices. All of that yummy is still inside the chicken.
  16. To coat the chicken, you can beat 3 to 4 eggs, which is still my favorite, or here is an alternative. Whisk 4 tablespoons of cornstarch into 250ml of cold chicken stock. This will bond the coating very well, but as I said, I still prefer using egg.
  17. Pour the liquid into a flat bowl.
  18. Before continuing, sprinkle a layer of the flour mixture over 2 large platters. This is where the coated chicken will set, and the flour prevents the coating from sticking to the plate and getting damaged.
  19. Working with one piece of chicken at a time, dunk the chicken in the liquid to wet it all over.
  20. Transfer this to the flour and dredge it to coat all over.
  21. Back to the liquid to wet all of the flour....
  22. Then back to the flour to get a good solid coating.
  23. Transfer this to a platter and continue with the rest of the chicken.
  24. Allow the coating to set for 20 minutes before frying.
  25. Half fill a wok or large pan with oil and heat this to 160c or 320f.
  26. Carefully lower the pieces into the oil in batches and fry for 6 minutes, turning halfway through to ensure even browning.
  27. Remove the pieces from the oil and drain any excess oil on kitchen paper. Continue with the next batch.
  28. And there it is, an amazing batch of KFC...

 

How to Make Chicken Salami – Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile

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How to Make Chicken Salami - Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile
Author: 
Recipe type: Chicken / Sausage
Cuisine: Italian
 
Just the other day we made an amazing pepperoni, and I was inundated with requests to do something similar using chicken. This is a fantastic Milanese salami adapted to chicken. The result is beautifully succulent and spicy with very well rounded flavor profile.
Ingredients
  • 1.8kg Deboned chicken thigh - skin on
  • 36g Prague powder
  • 5ml Ground white pepper
  • 5ml Ground black pepper
  • 5ml Garlic granules
  • 5ml Sugar
  • 5ml Ground coriander seed
  • 5ml Ground cardamom
  • 100ml Red grape juice or red wine
  • 4 to 5 Min Salami cases (50mm x 250mm)
Instructions
  1. Cut the deboned chicken thighs into cubes and spread them out across a large roasting tin. Transfer the tin to your freezer for 45 minutes to firm up for grinding.
  2. While the chicken chills, measure out the Prague powder, ground white pepper, cracked black pepper, garlic granules, sugar, ground coriander seed and ground cardamom.
  3. Combine these and mix thoroughly breaking down any lumps as you go.
  4. Remove the chicken from the freezer and run it through your grinder using an 8mm plate.
  5. Sprinkle the spice blend over the meat and mix this in until combined.
  6. Pour in the red wine or red grape juice and mix this in until all of the liquid has been absorbed by the chicken.
  7. Transfer the meat to your sausage stuffer and fit the 40mm funnel.
  8. Crank the handle to advance the meat to the end of the funnel.
  9. Slip a mini salami casing onto the funnel and crank the handle to fill the casing. Apply firm pressure while filling in order to get a well compacted salami.
  10. Remove the casing and twist off the end.
  11. Use a length of twine to tie the end off, then continue with the remaining salamis.
  12. Place the salamis on a rack over a pan and prick the casings along one side with a pin. Position the pricked side facing downwards.
  13. Transfer the tray to a preheated oven at 90c or 194f until the internal temperature reaches 72c or 161f.
  14. Use a probe thermometer to monitor the temperature every 60 minutes.
  15. The cooking process will takes 3 to 4 hours.
  16. Remove the salamis from the oven and allow them to cool before transferring them to your refrigerator to set completely.
  17. And there it is, a beautifully, firm, well textured and supremely tasty chicken salami.

 

Chilli Chicken Jerky Snack Sticks – Chilli Chicken Biltong Strips

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Chilli Chicken Jerky Snack Sticks - Chilli Chicken Biltong Strips
Author: 
Recipe type: Cured Meat / Dried Meat
 
Chicken jerky is super easy to make, and it makes great savory snack over the festive season and for the big game. Chicken jerky, as easy as it is, takes 2 days of waiting time, so you do need to plan ahead if you're making this for an occasion.
Ingredients
  • 650g Chicken breasts
  • 13g Prague powder #1
  • 15ml Cayenne Pepper
  • 50ml White vinegar
  • 1 liter Water (hot)
Instructions
  1. Cut away the fillets from the chicken breasts. Keep these for other meals.
  2. Cut the breasts lengthways into strips 1cm or just less than a half inch thick.
  3. Measure out the Prague powder and combine this with the cayenne pepper. Mix this thoroughly, breaking down any lumps as you go.
  4. Transfer the powder to a sprinkle bottle.
  5. Sprinkle half of the powder over the base of a large stainless steel roasting tin.
  6. Lay the chicken strips out on top of the powder.
  7. Sprinkle the other half of the powder over the top of the chicken.
  8. Cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  9. The following day, place a rack over a clean dish towel.
  10. Combine the hot water and vinegar in a mixing bowl.
  11. Working with one strip of chicken at a time, dip it briefly in the vinegar solution and transfer it to the rack.
  12. Continue with this leaving a little space between each strip.
  13. It does help if you have a multi-level rack if you're making this quantity or more.
  14. Place the racks in a preheated oven at 80c or 175f for 4 to 7 hours depending on how dry you want your jerky.
  15. Once you've happy with the result, remove the jerky from your oven, allow to cool, and they are ready to serve.
  16. The jerky stores very well in a paper bag in a cool place, or wrapped in cling-wrap and frozen.

 

How to Make Spicy, Cheesy Turkey Sausage – Full-Flavor Homemade Turkey Sausage!!!

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How to Make Spicy, Cheesy Turkey Sausage - Full-Flavor Homemade Turkey Sausage!!!
Author: 
Recipe type: Sausage
Cuisine: Mexican
Serves: 3kg
 
This spicy turkey cheese sausage is out of this world. Tender juicy ground turkey, spiced with Mexican spice blend and loads of mature cheese will have you guests lining up for more.
Ingredients
  • 2.6kg Turkey meat, cubed
  • 300g Well matured cheddar or Monterey Jack
  • 250ml Chilled water
  • 22mm Collagen casings
For the Spice Blend
  • 30ml Ground cumin
  • 30ml Ground coriander seed
  • 30ml Paprika
  • 30ml Oregano
  • 10ml Chilli powder
  • 10ml Garlic powder
  • 50g Salt
Instructions
  1. Starting with the spice blend, place the ground cumin, ground coriander seed, paprika, oregano, chilli powder, garlic powder and salt on a bowl and mix this until combined.
  2. Place the cubed turkey meat in a large roasting tin. You can use any part of the turkey, however the drumstick meat will yield the best result.
  3. Sprinkle the spice mixture over the meat and mix this in thoroughly.
  4. Transfer the pan to your freezer for 45 minutes to firm up. This is absolutely necessary as it aids your grinder to get a good clean grind with no fat smearing, resulting in a much better texture of sausage.
  5. Remove the meat from your freezer and and run it through the grinder with a 4mm plate fitted.
  6. Add the coarsely grated cheese to the meat and mix this in briefly.
  7. Pour in the well chilled water and mix everything together until all of water has been absorbed by the meat.
  8. Load the meat mixture into the hopper of your sausage stuffer.
  9. Fit an 18mm funnel to the stuffer and feed the 22mm collagen casing onto the funnel.
  10. Crank the stuffer until the meat reaches the end of the funnel, then twist off the casing.
  11. Apply gentle pressure to the casing at the end of the funnel and start cranking the handle.
  12. When the end of the casing is almost reached, stop cranking, remove the casing from the funnel and twist off the end.
  13. Continue with this process until all of the filling has been used.
  14. To make up individual sausages, crimp the sausage between your thumb and forefinger.
  15. Twist the sausage a few times, then snip it off in the center of the twisted section. Continue until all of the sausages are formed.
  16. Wrap the sausages and transfer them to your refrigerator overnight for the flavors to fully develop before cooking and serving.
  17. To cook the sausage, fry them gently in butter over medium heat until golden on all sides.
  18. Serve immediately with the accompaniments of your choice.

 

Thanksgiving 2016 – Turkey Drumstick Roulade – Simple and Quick Turkey Recipe

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Thanksgiving 2016 - Turkey Drumstick Roulade - Simple and Quick Turkey Recipe
Author: 
Recipe type: Thanksgiving Turkey
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
With Thanksgiving literally just days away, here is a quick and easy turkey drumstick roulade that is suitable for smaller or larger crowds of guests. Each roulade will cater for 2 to 3 people and this recipe is for 2 drumsticks. Simply multiply the recipe out if you have more guests.
Ingredients
  • 2 x 1kg Turkey drumsticks
  • 60g Butter, melted
  • Salt and cracked black pepper
For the Stuffing
  • 125ml Dried cranberries
  • Champagne (or sparkling white wine)
  • 2 x Canned pineapple rings
  • 750ml Cubed and dried Brioche bread
  • 2.5ml Dried sage
  • 100g Fermented, aged salami
For the Glaze
  • 60ml Honey
  • 10ml White wine vinegar
Instructions
  1. To start you need to debone the drumsticks and remove all the nasty tendons.
  2. Cut through the skin around the narrow end of the drumstick.
  3. Use a sharp scissors to cut through all the tendons underneath the skin.
  4. Locate the inside of the leg and slice through the flesh along the length of the drumstick.
  5. You will find one thick tendon running along the bone. Cut away the connective tissue to free the tendon.
  6. Use your scissors to cut down either side of the bone so that the flesh lies flat.
  7. Use the edge of your paring knife blade to scrape the flesh down the bone towards the joint.
  8. Use your scissors to cut around the joint to free the bone.
  9. Use your fingers to feel for the tendons in the meat.
  10. Lift each tendon and cut them free with your scissors.
  11. On the fat side of the drumstick, there are a number of tendons enclosed in the muscle. Cut the connecting tissue to separate the muscle and expose the tendons.
  12. Lift these up and trim them away and you're done.
  13. Continue with the other drumstick.
  14. For the stuffing, place the dried cranberries in a small bowl and pour in enough champagne to cover. Allow these to stand while you continue with the other filling ingredients.
  15. Slice 2 canned pineapple rounds into 8 wedges each.
  16. Measure out the dried brioche cubes, the dried sage and the salami.
  17. Place all of these in a mixing bowl and pour in the cranberries and champagne. Mix this together thoroughly, then let it stand for 30 minutes.
  18. Place one of the deboned drumsticks on your work surface.
  19. Spread half of the filling across the center of the meat and press it down firmly.
  20. Grind a liberal dose of salt and cracked black pepper over the whole lot.
  21. Lift the edges of the meat and roll them over the filling to meet in the center.
  22. Tie a single loop of twine around the center of the roulade to secure it.
  23. Tie a slip knot in the remaining twine and loop it around the narrow end. Pull it tight to secure this end.
  24. Run the twine up the length and use half hitch loops to secure the rest of the roulade.
  25. Loop the twine around the fat end, run it up the back of the drumstick and tie it to the beginning twine.
  26. Put this aside and continue with the remaining drumstick.
  27. Roughly chop an onion and scatter the pieces across the bottom of a medium size roasting tin.
  28. Place the 2 roulades on top of the onion.
  29. Brush the turkey liberally with the melted butter and give it another liberal grind of salt and cracked black pepper.
  30. Roast this in a preheated oven at 170c or 340f for 60 minutes.
  31. Remove the pan from the oven, turn the roulades over and give this side a good grind of salt and cracked black pepper.
  32. Return the pan to the oven for another 45 minutes.
  33. Remove the roulades from the oven and brush them liberally with the honey vinegar mixture.
  34. Allow this to stand for 5 minutes for the meat to relax.
  35. Pour all of the pan juices, including any solids that may have escaped from the roulades, into a tall jug.
  36. Use your stick blender to machine this to a smooth gravy.
  37. Cut away the twine from the roulades and slice them into 6mm slices. The meat is extremely tender and juicy, and it will not be possible to slice thinner than this.
  38. Serve immediately with a generous dose of the gravy, and the accompaniments of your choice.

 

 

How to Make Deep Fried Buttermilk Chicken – Crispy, Spicy Homemade Buttermilk Chicken

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How to Make Deep Fried Buttermilk Chicken - Crispy, Spicy Homemade Buttermilk Chicken
Author: 
Recipe type: Chicken
 
Crispy, deep fried buttermilk chicken is outstanding. Succulent, juicy, spicy and super tasty, this will have your guests lining up for seconds.
Ingredients
  • 4 Large chicken thighs, deboned, skin on
For the Marinade
  • 250ml Cultured buttermilk
  • 15ml Dried onion flakes
  • 5ml Garlic granules
  • 5ml Salt (non-iodated)
  • 5ml Tabasco sauce
  • 5ml White pepper
For the Coating
  • 300g All purpose flour
  • 30ml Garlic powder
  • 30ml Dried onion flakes
  • 15ml Dried thyme
  • 10ml Dried sage
  • 10ml Hot smoked paprika
  • 20ml Salt (non-iodated)
  • 15ml White pepper
Instructions
  1. If your butcher is not kind enough to debone the chicken thighs for you, this is how to do it yourself.
  2. Using a sharp paring knife, cut away any excess skin and fat from the bind side of the thigh.
  3. Cut between the skin and the spine and dig in and free the oyster from the spine.
  4. Cut the skin back until the thigh joint is exposed.
  5. Use your shears to cut through the joint.
  6. Locate the thigh bone and cut through the flesh to expose it.
  7. Grab the knuckle of the thigh bone and cut the flesh away from the joint.
  8. Use the edge of the blade to scrape the flesh down the bone until you reach the other joint.
  9. Cut around this joint to free the bone and you're done.
  10. Continue with the remaining thighs, then cut each one into 4 pieces across the width.
  11. Lift the chicken pieces using an egg lifter and transfer them to a vacuum bag.
  12. To make the buttermilk marinade, stir the Tabasco into the buttermilk.
  13. Measure out the onion flakes, garlic granules, salt and white pepper and mix these into the buttermilk.
  14. Pour this into the bag with the chicken.
  15. To vacuum pack this, elevate the vacuum packer to avoid sucking liquid into the machine. If you don't have a vacuum packer, use a jiffy bag or simply submerge the chicken in the marinade in a bowl. If you go this way, the chicken will need to marinate for 12 hours, as opposed to 3 to 6 hours in the vacuum pack.
  16. For the coating, place the garlic powder, onion flakes, dried thyme, dried sage, hot smoked paprika, salt and white pepper in your spice grinder. Zap these to a fie powder.
  17. Combine this with the all purpose flour.
  18. Cut the vac pack chicken open and pour this into a bowl.
  19. Sprinkle a generous layer of the flour mixture over a large platter. This is where the coated chicken will set, and the flour prevents the chicken from sticking to the platter and damaging the coating.
  20. Working with one piece at a time, lift the chicken from the marinade and shake off the excess marinade.
  21. Dredge the chicken in the seasoned flour to get a good solid coating. Transfer the chicken to the platter to set.
  22. Allow the coating to set for 20 minutes.
  23. Continue until all of the chicken is coated.
  24. Half fill a wok or large frying pan with oil and heat this to 180c or 350f.
  25. Carefully drop 5 or 6 chicken pieces into the oil.
  26. Fry these for 4 to 5 minutes until crisp and golden. Use a slotted spoon to lift them from the oil and drain any excess oil on kitchen paper. Continue frying batches until all of the chicken is fried.
  27. And here it is... spicy, crisp and aromatic buttermilk fried chicken.

 

McDonald’s Chicken McNuggets Recipe – How to Make McDonald’s McNuggets at Home!!!

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McDonald's Chicken McNuggets Recipe - How to Make McDonald's McNuggets at Home!!!
Author: 
Recipe type: Chicken / Fast Foods
Cuisine: American
 
A couple of weeks ago one of our viewers requested that I decode the McDonalds Chicken McNuggets recipe. I took up the challenge, and here it is.
Ingredients
For the Coating Batter (enough for 8-12 chicken breasts)
  • 90g All purpose flour
  • 15ml Salt
  • 15ml Bicarbonate of soda
  • 125g Yellow maize meal
  • 90g Corn starch
  • 20ml White pepper
  • 10ml Onion powder
  • 5ml Garlic powder
  • 5ml Ground cumin
  • 5ml Ground coriander seed
  • 5ml Cayenne pepper
  • 2.5ml Dried oregano
  • 2.5ml Dried basil
  • 2.5ml Dried rosemary
  • 2.5ml Dried Thyme
  • 450ml Water
Instructions
  1. Unlike KFC, where the spicy flavor is cured into the chicken, with McNuggets, the flavor is all in the coating, so that's where we're starting.
  2. Measure out the yellow maize meal, the cornstarch and the all purpose flour.
  3. For the seasoning, combine the white pepper, onion powder, garlic powder, ground cumin, ground coriander seed, cayenne pepper, dried oregano, dried basil, dried rosemary and dried thyme. Grind these to powder in you spice grinder.
  4. Place all of the aforementioned into a large mixing bowl and mix briefly to combine.
  5. Pour in the water and whisk until smooth.
  6. Put this aside for 30 minutes to autolyse.
  7. After 30 minutes, even the smallest particles in the liquid will be saturated, and as a result the batter will have thickened considerably, and will coat the back of a spoon.
  8. The real McNuggets uses coarsely ground chicken reconstituted with the aid of emulsifiers and high pressure extruders. Since this does not affect the taste, we're not going to run out and buy bags of phosphates and fancy industrial extruders.
  9. Trim away the fillet from the chicken breasts.
  10. Square off the ends of the breasts and slice the remaining breasts into slices 5mm or a 5th of an inch thick.
  11. Place any trimmings in your refrigerator for other recipes.
  12. Half fill a wok or pan with oil and heat this to 170c or 340f.
  13. Once again, we don't have fancy conveyer belt coating machines, so to coat the chicken bits, pick a piece up with a skewer, dip it in the batter and drop it into the oil.
  14. The chicken cooks within 60 seconds, so you will only fry about 6 or 7 pieces at a time.
  15. Use a slotted spoon to remove them from the oil, and drain any excess oil on kitchen paper.
  16. And there it is.... a mountain of McNuggets just waiting to be enjoyed.

 

How to Make Curry in the Oven – Delicious Full Flavored Spicy Oven Curry

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How to Make Curry in the Oven - Delicious Full Flavored Spicy Oven Curry
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Today we're making curry in the oven. So why would you do this? Sometimes the pot you normally use is in the refrigerator, or is being used for some other dish, then this trick is very useful. The added bonus is that making curry in this way is maintenance free.... there is very little stirring or hassle of any kind.
Ingredients
  • 4 Chicken drumticks
  • 4 Chicken thighs
  • 2 Potatoes
  • 2 Onions
  • ½ Green Pepper
  • ½ Red Pepper
  • ½ Yellow pepper
  • 60ml Chicken Masala curry spice blend
  • 500ml Chicken stock
  • 15ml Garlic granules
  • 15ml Ground ginger
  • 10ml Golden syrup
  • 15ml Chilli powder
  • Salt to taste
  • 30ml Tapioca flour dissolved in a little water
Instructions
  1. Use you kitchen sheers to cut the chicken legs and thighs into chunky pieces. Arrange the pieces in large roasting pan skin side up.
  2. Dice the onions and scatter this evenly over the chicken.
  3. Cube the potatoes and scatter these evenly across the pan.
  4. Roll-cut the carrots and scatter these across the pan.
  5. Cut the peppers into blocks and add these to the pan.
  6. Pour the chicken stock over the ingredients.
  7. Place the curry powder in a shaker bottle and dispense this evenly across the top of the pan.
  8. Cover the pan with foil and bake this in a preheated oven at 160c or 320f for 2 hours.
  9. After 2 hours, remove the pan from the oven and carefully remove the foil.
  10. Stir up the ingredients thoroughly.
  11. Add the garlic granules and stir this in.
  12. Return the pan to the oven for a further 60 minutes.
  13. Remove the pan from the oven and scoop all of the solid ingredients from the pan using a slotted spoon. Put this aside.
  14. Pour the sauce from the roasting pan into a frying pan.
  15. Heat the sauce over medium high heat and add the ground ginger, golden syrup and chilli powder.
  16. Dissolve the tapioca flour in a little water and pour this in.
  17. Adjust the seasoning with salt and stir this all together.
  18. Bring the pan to a boil, lower the heat and simmer for a minute until thickened.
  19. Pour the sauce over the chicken and serve immediately accompanied with sliced banana, fruit chutney, desiccated coconut and sambal.
  20. And there it is, an amazingly fragrant and spicy curry made in the oven.

 

Bacon, Chicken & Mushroom Soup – Rich, Thick & Hearty Soup using Chicken Bone Broth

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Bacon, Chicken & Mushroom Soup - Rich, Thick & Hearty Soup using Chicken Bone Broth
Author: 
Recipe type: Soup
 
In today's episode we're making a thick, rich and tasty bacon, chicken and mushroom soup using the chicken bone broth we made a couple of days ago as the base.
Ingredients
  • 200g Streaky bacon
  • 2 Chicken thighs, deboned
  • 250g White mushrooms
  • 30g Chicken fat
  • 500ml Chicken bone broth
  • 500ml Chicken stock
  • 30ml Tapioca flour dissolved in a little water
Instructions
  1. Cut the chicken into strips, cut the streaky bacon across the grain into strips and slice the mushrooms.
  2. Heat your wok over high heat and add 30ml of the chicken fat we reserved when making the broth. When the wok is smoking hot add the chicken, bacon and mushroom.
  3. Stirfry these for 4 to 5 minutes until well browned and starting to caramelize.
  4. Pour in the mixed broth and chicken stock and stir this in for minute or 2 until the mixture comes to a boil, then turn off the gas.
  5. Use your stick blender to machine the soup until smooth.
  6. Return the wok to the heat.
  7. Dissolve the tapioca flour in a little water and pour this into the soup while stirring continuously.
  8. Simmer the soup for 60 seconds to thicken, then remove from the heat.
  9. Serve this rich hearty creation immediately with the accompaniments of your choice.

 

Supreme Chicken Gravy – How to Make Rich, Silky Smooth Chicken Gravy

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Supreme Chicken Gravy - How to Make Rich, Silky Smooth Chicken Gravy
Author: 
Recipe type: Gravies and Sauces
 
This episode is the third in our short series on bone broth. Today we're going to use the broth to make a rich, silky smooth and flavorful chicken gravy.
Ingredients
  • 200ml Chicken bone broth
  • 150ml Chicken stock
  • 6 Pickling onions
  • 30g Reserved chicken fat (from making the broth) - plus extra if necessary
  • 30ml / 45ml/ 60ml Tapioca flour dissolved in a little water) - 30ml=Thin / 45ml=Medium / 60ml=Thick
Instructions
  1. Combine the broth with the chicken stock.
  2. Cut 6 pickling onions into rounds.
  3. Heat a small saucepan over medium heat and add a heaped tablespoon of the chicken fat we reserved from making the broth in the first episode.
  4. Add the onions and fry these until golden and caramelized. This will take about 8 minutes.
  5. Add a little extra chicken fat if necessary.
  6. Add the broth a stock mixture to the pot and stir this in.
  7. Bring the mixture to a boil.
  8. Dissolve the tapioca flour in a little cold water and add this to the pot while stirring continuously. 30ml of tapioca will give you a thinner gravy while 45ml results in a medium, and 60ml in a thick gravy.
  9. Continue to cook the gravy until it has thickened, about 2 minutes, then remove the pot from the heat.
  10. Use your stick blender to machine the gravy until smooth and all of the caramelized onion has been absolutely liquidized.
  11. Serve the gravy piping hot over roasted meat and potatoes.

 

How to Make Veloute’ Sauce – the Perfect White Sauce!!!

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How to Make Veloute' Sauce - the Perfect White Sauce!!!
Author: 
Recipe type: Sauces and Gravies
Cuisine: French
 
In yesterday's episode we made a rich, silky smooth chicken bone broth. In today's episode we're going to use this broth to make an incredible veloute' sauce. This sauce is silky smooth with full rounded flavor. Veloute' sauce is also a master sauce or main component of other more complex sauces like cheese sauce, pepper sauce or mushroom sauce.
Ingredients
  • 45g Butter
  • 45ml All-purpose flour
  • 250ml Chicken bone broth
  • 250ml Chicken stock
  • Salt and ground white pepper
Instructions
  1. Measure out the butter and all purpose flour.
  2. Measure out the broth and chicken stock and combine these in a single jug.
  3. Heat a large pan over medium heat and melt the butter.
  4. Add the flour and stir this into the melted butter to make smooth paste or roux.
  5. Allow this to cook for 2 minutes stirring continuously.
  6. Pour in the stock and broth mixture and stir this in until smooth.
  7. Use a small whisk to help break down any lumps.
  8. Bring the sauce to a boil, lower the heat and allow this to simmer for 15 minutes over medium low heat stirring every minute.
  9. Taste the sauce and adjust the seasoning by adding salt and ground white pepper.
  10. And there it is.... an amazingly smooth and flavorful veloute' sauce.

 

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