Category: Poutry

Chicken, duck and other bird recipes

May 13, 2014 Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food

Lemon & Garlic Deep-Fried Chicken Wings

Lemon & Garlic Deep-Fried Chicken Wings. How to make perfectly crispy deep-fried buffalo wings!


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Lemon & Garlic Deep-Fried Chicken Wings
Author: 
Recipe type: Chicken
Cuisine: American
 
These lemon & garlic deep-fried chicken wings are so good everyone will want more! Deep-fried buffalo wings have been all the craze for as long as I can remember - learn to make these crispy, tasty deep-fried wings with our simple step-by-step recipe.
Ingredients
For the Marinade
  • 1 Tbs Salt
  • ½ Tbs Sugar
  • ½ Tbs Lemon Pepper
  • 1 Tbs Garlic powder
  • 2 Lemons, zest only, finely grated
  • Juice of 2 lemons
Other
  • 24 Chicken wings
  • 4-5 Large eggs, lightly beaten
  • 300g All-purpose flour
  • Oil for frying
Instructions
To marinade the wings
  1. Combine all of the marinade ingredients in a jug and mix until totally combined and the salt and sugar have dissolved.
  2. Cut the tips off of the chicken wings and discard. Cut through the center joint of each wing.
  3. Place the wings in a large tray and pout the marinade ingredients over the wings. Using your hands, massage the marinade into the wings thoroughly.
  4. Allow the wings to marinate in your refrigerator for at least 8 hours - 18 to 24 hours is preferable.
To coat the wings
  1. Working with a few wings at a time, dredge the wings in the flour, then dip them in the egg.
  2. Dredge the wings in the flour a second time, place them on a large flat platter and allow the coating to set for 20 minutes.
To deep-fry
  1. Half fill your pan with oil. Heat the oil to 180c / 350f and deepfry the wings for 5 minutes per side. Remove the wings from the pan and drain on kitchen paper. Keep these warm while you continue with the remaining batches of wings.

 

April 10, 2014 Chicken Recipes, French Recipes, Main Courses, Poutry

Chicken with Forty Cloves of Garlic

Chicken with Forty Cloves of Garlic. Garlic Roast Chicken.


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Chicken with Forty Cloves of Garlic
Author: 
Recipe type: Poultry
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Chicken with 40 Cloves of Garlic is undoubtedly one the most aromatic and flavorful chicken dishes. This classic French recipe is so good that you'll want it again and again.
Ingredients
  • 2 Celery stalks including leaves, roughly chopped
  • 4 Rosemary sprigs
  • 4 Thyme sprigs
  • 1 x 1.6kg Chicken
  • 40 Garlic cloves, unpeeled
  • Olive oil
  • 1 Carrot, roughly chopped
  • 1 Medium onion, cut into eighths
  • 250ml White wine
Instructions
  1. Cut any excess skin from the kneck and cavity of the chicken.
  2. Insert half of the celery, half of the herbs, and 6 cloves of garlic into the cavity of the chicken
  3. Do not truss the chicken
  4. Rub the chicken with olive oil and season it liberally with salt and pepper
  5. Line the bottom of your casserole or dutch oven with the other half of the celery, the carrot, the onion and 10 cloves of garlic
  6. Place the chicken on top of the vegetables
  7. Scatter the remaining garlic and herbs around the chicken
  8. Pour in the wine, and drizzle the chicken with a little olive oil
  9. Cover the casserole with the lid and roast in a pre-heated oven at 200c or 400f for 80 minutes
  10. Remove from the oven. Carefully transfer the chicken to a carving board and cut it into portions
  11. Strain the juices through a sieve. Heat a pan over medium hot heat and boil the juices until it reduces to the consistency of a gravy
  12. Remove the garlic cloves from the sieve. Arrange the chicken pieces on a large platter and scatter the garlic cloves over the chicken
  13. Pour the gravy over the platter and serve immediately

 

March 16, 2014 Chicken Recipes, French Recipes, Poutry, Starters

Traditional French Chicken Liver Paté


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Traditional French Chicken Liver Pate'
Author: 
Recipe type: Starters / entres / pate'
Cuisine: French
 
This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
Ingredients
  • 500g Chicken livers
  • 80ml Brandy
  • 90g Unsalted butter
  • 1 Onion, finely chopped
  • 1 Garlic clove, finely chopped
  • 1 Tsp Fresh chopped thyme
  • 60ml Cream
Instructions
Preparation
  1. Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
  2. Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
  3. Chop the onion, garlic and thyme.
  4. Measure out the butter in 2 lots of 45g
  5. Measure out the cream
To cook the livers
  1. Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
  2. Drain the livers retaining the brandy
  3. Add the livers and the thyme to the pan and simmer for a further 5 minutes
  4. Pour in the reserved brandy and continue simmering for another 2 minutes
  5. Remove the pan from the heat and allow to cool for 5 minutes
  6. Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
  7. Add the butter and blend again until the butter is incorporated and the mixture is smooth
  8. Pour in the cream and stir it by hand until totally incorporated
  9. Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
  10. If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.

 

March 4, 2014 Chinese Recipes, Poutry, Soups, Starters

Egg Drop Soup

Learn to make egg-drop soup, or Chinese tomato and egg soup


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Egg Drop Soup
Author: 
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Egg drop soup is one of the simplest yet tastiest of Chinese soups. This recipe demonstration will guarantee your success!
Ingredients
  • 250g Very ripe, but firm tomatoes
  • 2 Eggs
  • 1 Spring onion, cut into fine rounds
  • 2 Tbs Vegetable oil
  • 1 Liter / Quart good quality chicken stock
  • 1 Tbs Light soy sauce
  • 1 Tbs Cornflour
Instructions
  1. Peel and chop the tomatoes. (instructions for this can be found in the Instructional Techniques category on this website)
  2. Beat the eggs and add half of the spring onion to the egg
  3. Mix the cornflour with a little water to make a slurry
  4. Heat your wok over high heat, add the oil and the spring onion rounds. Fry the spring onion for a few seconds until fragrant
  5. Add the stock and the soy sauce. Bring this to the boil
  6. Add the tomatoes, Bring this back to the boil
  7. Drizzle the egg into the soup in a thin stream while stirring the soup gently with your other hand
  8. Stir the cornflour slurry and add it to the soup. Stir the soup briefly until it has thickened and remove it from the heat
  9. Pour the soup into a serving bowl and serve

 

March 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry, Sauce Recipes, Starters, Thai Recipes

Thai Chicken Satay

Learn how to make Thai Chicken Satay


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Thai Chicken Satay
Author: 
Recipe type: Main
Cuisine: Thai
Serves: 4-6
 
Succulent spicy chicken skewers grilled to perfection. This chicken satay recipe takes the mystery out of making this awesome dish.
Ingredients
  • 1kg Chicken, cut into 1 inch cubes (preferably deboned leg and thigh meat)
For the Marinade
  • 3 Spring onions
  • 4 Cloves garlic
  • ½ Cup coriander leaves
  • 1 Inch (2½cm) Ginger root, peeled and sliced
  • 1 Tbs Ground coriander
  • 1 Tbs Ground cumin
  • 1 Tbs Ground turmeric
  • 2 Tbs light soy sauce
  • 4 Tbs vegetable oil (NOT Olive oil)
  • 2 Tbs Sugar
  • 1 Tsp Salt
For the Sauce
  • 1 Cloves garlic
  • 2 spring onions
  • 4 Inch (10cm) Stalk lemon grass, white part only
  • ½ Tbs Chilli sauce
  • 80g Roasted peanuts
  • 200ml Coconut cream
  • 2 Tsp Sugar
Instructions
  1. Place the chicken cubes in a flat pan / roasting pan
  2. Liquidize all of the marinade ingredients together and pour them over the chicken
  3. Allow the chicken to marinate for 5-24 hours
  4. Liquidize all of the sauce ingredients together
  5. Thread the chicken pieces onto 4 inch (10cm) skewers
  6. Heat your ribbed barbecue skillet to medium heat and grill the skewers for 6 minutes per side
  7. Spoon half of the sauce over the skewers and continue to grill for another 6 minutes
  8. Turn the skewers, spoon the other half of the sauce over the skewers and grill for a further 6 minutes
  9. Turn one last time, grill for 6 minutes, remove from the grill and serve

 

February 15, 2014 Chicken Recipes, Main Courses, Mexican Recipes, Poutry

Cheesy Chicken Chimichangas

Learn how to make cheesy chicken chimichangas


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Cheesy Chicken Chimichangas
Author: 
Recipe type: Mexican Street Food
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chimichangas are pockets of food pleasure. Filled with a variety of different fillings, this recipe is for spicy, cheesy chicken chimichangas.
Ingredients
  • 4 Deboned, skinless chicken breasts
  • 2 Jalapeño chillies, deseeded and finely chopped
  • 2 Medium onions finely chopped
  • 4 Garlic cloves finely chopped
  • 4 Tsp of basic Mexican spice mix
  • 125ml (½ cup) Sour cream
  • 100g Monterey Jack cheese (or strong cheddar)
  • Salt and pepper to taste
  • 12 x 20cm tortillas
Instructions
To Make the Filling
  1. Finely chop the chillies, onion and garlic
  2. Thinly slice the chicken breasts across the grain in 2mm slices
  3. Place the chicken breast into a bowl and mix in the Mexican spice mix thoroughly
  4. Allow the chicken to stand for 15 minutes
  5. Heat your pan or wok until smoking hot. Add the chillies, onion and garlic and stir-fry until the onion is translucent and starting to take on color
  6. Move the onion mix to the side of the pan / wok and add the chicken to the denter of the pan / wok
  7. Stir-fry the chicken until almost done and combine it with the onion. Stir in the sour cream
  8. Remove from the heat and stir in the cheese
To Assemble and Cook the Chimichangas
  1. Lay a tortilla on the work surface. Spoon about 2 tablespoons of the filling into the center of the tortilla.
  2. Fold in the sides of the tortilla, then the bottom, and the top, to enclose the filling
  3. Repeat with the remaining tortillas
  4. Spread a large dollop of butter on the folded side of each tortilla
  5. Heat your pan and fry the parcels butter-side-down until golden and crisp, before turning over and frying the other side
  6. Serve the chimichangas hot with sour cream topping and classic tomato salsa

 

February 8, 2014 Chicken Recipes, Main Courses, Poutry, Spice Mixes, Uncategorized

Spiced Fruit Chicken Roulade

Learn how to make and cook spice fruit chicken roulade with our video recipe demonstration


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Spiced Fruit Chicken Roulade
Author: 
Recipe type: Fancy Chicken
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Using your deboned chicken quarter, this simple recipe will create a flavour explosion for your friends and family. This recipe will make 2 roulades.
Ingredients
  • 2 Deboned chicken quarters (leg & thigh combos)
For the filling
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cumin
  • ½ tsp Paprika
  • 1 tsp Hot chilli sauce
  • 1 tsp Salt
  • 4 Dried peach slices
  • Red wine
For the Glaze
  • 2 Tbs Fruit chutney
  • ¾ Tbs Balsamic vinegar
Instructions
For the filling
  1. Dice the dried peaches and put them in a bowl
  2. Add the spices and chilli sauce
  3. Heat enough red wine to cover the peaches and spices and pout it over the mixture
  4. Mix thoroughly and allow to stand for at least 30 minutes
For the glaze
  1. Combine the fruit chutney and the balsamic vinegar and mix well

To assemble the roulades
  1. Spoon a couple of tablespoons of filling onto each deboned chicken quarter.
  2. Roll the narrower side of the chicken inward, and bring the other side of the chicken up and over this to enclose the filling
  3. Take the butcher's twine and slide under the one end of the roulade. Bring it up and tie the end closed.
  4. To loop the rest, it is easier to pin the twine, ass opposed the the regular looping method (please see the video). The result is the same, it is just easier.
  5. Bring the twine up the back and tie it to the beginning.

To cook the roulades
  1. Heat your grill, barbecue or pan to medium-high and grill the roulade for 20 minutes, giving a quarter-turn every 5 minutes.
  2. Brush the roulades liberally with the glaze and grill for a furhter 5 minutes.
  3. Remove the roulades from the grill and allow them to rest for 5 minutes before slicing at an angle and serving

 

January 21, 2014 Chicken Recipes, Main Courses, Middle East, Poutry, Sauce Recipes

Onion Jam Chicken

Learn how to cook succulent and tender onion jam chicken


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Onion Jam Chicken
Author: 
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Beautifully succulent and tender chicken pieces baked in a sweet and sour balsamic onion jam.
Ingredients
  • 3 Tbsp. oil
  • 2 large onions, chopped
  • ¼ cup balsamic vinegar
  • ¼ cup red wine
  • ½ cup treacle sugar (or brown sugar)
  • 2 cloves garlic finely sliced
  • salt
  • pepper
  • 1 chicken, jointed
Instructions
  1. Sauté onions and garlic in oil until they are soft and brown, about half an hour. Add vinegar, wine, salt and pepper. Allow the vinegar to cook out for about 5 minutes. Add brown sugar and stir until sauce thickens.
  2. Arrange the chicken pieces in a roasting pan
  3. Spread jam sauce over chicken and bake for 1½ hours uncovered, or, for softer chicken, bake for 1 hour covered and 30 minutes uncovered.

 

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