Poultry should be only slightly chilled before roasing. All should be cooked to a thermometer reading of 180-185°F. Chicken and duck can be seared for 15 min at 425°F and total roasting time reduced 5-10 min. Check for doneness by lifting end of leg bone; drumstick should move easily in its socket. Poultry is done when juices flow clear yellow, not pink. Chick by pricking inner surface of the drumstick near the joint with a fork. Let poultry rest 10-15 min at room temperature before serving, except for turkey, which should rest 20-30 min before serving.
|chicken at 350°F||1 1/2 - 2 lb||1 - 1 1/4 hr||3/4 - 1 hr|
|2 1/2 - 3 lb||1 1/4 - 1 3/4 hr||1 1/4 hr|
|3 - 4 lb||1 1/2 - 2 hr||1 1/2 hr|
|cornish game hen at 350°F||1 lb||1 1/4 hr||1 hr|
|duck at 350°F||4 - 5 lb||2 - 2 14 hr||1 1/2 to 1 3/4 hr|
|turkey at 325°F||6 - 8 lb||2 1/4 - 2 3/4 hr||2 - 2 1/4 hr|
|8 - 12 lb||2 3/4 - 3 1/2 hr||2 1/4 - 3 hr|
|12 - 16 lb||3 1/2 - 5 hr||3 - 4 hr|
|16 - 20 lb||5 - 6 hr||4 - 5 hr|
|20 - 24 lb||6 - 8 hr||5 - 6 hr|
Heat oil in wok, add curry paste, onions, garlic and Sambal Oelek. Stir for 2 minutes or until fragrant. Add chicken and stir-fry until cooked and just tender. Stir in fish sauce and coconut milk. Bring to a boil and simmer uncovered until the dish is heated through. Sprinkle with green onions.
Serve with Basmati rice. This wonderful dish will hold well so it can be prepared earlier and held in the oven in a covered pottery dish at a low temperature. Leftovers freeze well, too.
"Don't bother to make this if you can't find fresh basil! Honestly, I'm not being a snob. Fresh frozen basil would work, but dried basil just misses the delightful Thai combination of coconut and basil." So starts this recipe in the little desk calendar and cookbook Lynda printed as a Christmas gift for her friends many years ago. It was my first exposure to Thai flavours and it remains a favourite.
Sprinkle chicken pieces with salt and pepper. In Dutch oven, heat oil over medium heat and add onion. Cook until translucent. Add ginger, garlic, orange zest, cardamom, turmeric and cloves; cook for 1 min. Then add stock and apricots and remove from heat.
Nestle chicken pieces in apricot mixture. cover pot with foil, then with lid to create an airtight seal. Bake at 350°F for about 90 min or until chicken is tender.
Melt together the butter, honey and mustard. Stir in curry powder and salt. Dip chicken pieces in the sauce and lay in an ovenproof casserole. Pour the rest of the sauce over and bake at350°F for 1 hour, basting during cooking time.
Melt butter in skillet on medium-high. Add chicken and brown
on all sides, about 8 minutes. Remove from pan and reserve.
Add onions to skillet, cover and simmer gently 10 minutes or until onions are soft. Stir in the spices, raisins and vinegar. Bring to a boil, then cook until liquid has evaporated. Add chicken stock and pomegranate juice. Bring to a boil.
Return chicken to the onion mixture and cover pan. Reduce heat to simmer for 20 minutes or until chicken is cooked through. Sprinkle with pomeganate seeds and mint. Serve with couscous and a salad. Serves 4
Combine juices, cilantro, tarragon, chile, cayenne and 1/2 tsp salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1-2 hours.
Heat grill or broiler to medium high. Sprinkle chicken with 1/2 tsp salt and 3/4 tsp pepper. Cook 3-4 minutes per side, or until cooked through. Cover; set aside in a warm place.
Using tongs, toast tortillas over a flame, quickly flipping them from side to side. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tbsp Mango Salsa. Roll up and serve with remaining salsa and sour cream. Makes 6
Prepare vinaigrette by whisking together oils, soy sauce, vinegar and sugar in a small bowl.
Tear chicken breasts into long strips. In large bowl toss together chicken, lettuce, red pepper, onions, ginger and coriander. Pour half of the vinaigrette over top, tossing well. Season with salt and pepper. Divide salad into 4 portions and top with plum wedges. Drizzle plums with the remaining vinaigrette. Sprinkle with sesame seeds. Serves 4
Trim chicken removing all sinews. Cuts into 1" pieces. Cut avocado into 8 pieces lengthwise. Halve these crosswise. Trim stems off mushrooms and cut caps into 1/2" pieces. Heat butter in large skillet and add chicken. Sprinkle with salt & pepper. Cooker over high heat for about 5 min or until tender. Remove chicken to heat proof serving dish. Add mushrooms and shallots to skillet and cook 1 min. Add cognac and stir. Add cream and cook down over med heat 8-10 min. Add any chicken juices from chicken. Add cayenne and avocado. Heat through and pour sauce over chicken. Heat through and serve immediately. 4-6 servings
Combine chicken, apple, mayonnaise, chutney, green onion and gingerroot. Cover and chill several hours. Just before serving, stir in nuts. Transfer to serving bowl and use as a topping for open faced sandwiches. Makes about 1 cup
Mix 6 tbsp butter, the ginger, lime peel, juice, curry powder, and 1/4 tsp salt; chill until firm. Cut a 3" slit in underside of each chicken breast half to form a pocket. Fill each with 1 1/2 tsp butter mixture; smooth flesh over butter. Whisk eggs and 1/4 tsp salt in a shallow dish. Dip each breast half in egg, then in crumbs to coat well. Arrange 1" apart on 2 greased jelly roll pans. Dot with the 2 tbsp butter; cover with foil. Bake at 425°F for 10 minutes. Uncover and turn each piece; bake 10 minutes more until crumbs are golden brown and chicken is tender when pierced. Serve with parsley and lime wedges. 12 servings
TO FREEZE: Cool completely; wrap individually in foil. TO REHEAT: Place frozen wrapped portions on baking sheet. Bake at 400°F for 15 minutes; open foil and bake 10 minutes longer or until hot.
Sauté onions and mushrooms until tender. Brown livers. Stir in the rest of the ingredients in the lefthand column plus the 1 tbsp flour and heat through.
Sift 1 c flour, baking powder, dashes of salt and pepper and the paprika together, then cut in butter. Stir in milk. Knead 20 times and shape to fit top of casserole used. Grease casserole. Add filling, then lay biscuit dough on top. Bake at 425°F for 25-30 minutes.
and halve chicken livers. Combine flour, chili powder, salt &
pepper to taste. In brown paper bag, combine half of the livers
with half of the flour mixture; shake well to coat and set aside.
Repeat with remaining livers and flour mixture.
In skillet, heat butter with 15 ml of the oil over medium heat. Cut green pepper into rings and add to skillet along with onions, jalapeno and garlic; cook until onions are softened. Transfer to casserole dish. Add remaining oil to skillet & increase heat to medium-high; cook livers, in batches, just until firm & still pink inside, 4-5 min. Add to onion mixture.
Add tomatoes to skillet, breaking up with fork. Pour in stock & cook for 5 min, stirring to scrape up any brown bits from bottom of pan. Reduce heat to medium and simmer until sauce has thickened & is reduced by about 1/3. Stir in hot pepper sauce & salt & pepper to taste. Spoon over liver mixture & stir gently to combine. Cover & let cool completely before freezing.
to fridge the night before serving. Bake covered at 325°F (160°C)
for 45-50 min or until heated through. 4 servings
Serve with rice and a salad of baby green peas, diced red per & green onions in an herbed oil & vinegar dressing.
Meanwhile, peel off shrimp shells & discard. Devein. Remove chicken and chop into bit-sized pieces. Reserve poaching liquid.
Peel garlic, shallots and crush ginger root. Soak chili peppers in hot water for 5 min. Cut each lengthwise in half and scrape seeds out. In food processor, combine garlic, shallots, ginger, chiles, turmeric and coriander. Process to a smooth paste. If mix is very thick, add 2-3 tbsp of poaching liquid.
Drain tofu and cut into 1/2" cubes. Fill large pot with salted water & bring to a boil. Add vermicelli & remove pan from heat. Allow to soften until soft but still chewy, 3-5 min. Drain in colander, rinse under hot water & drain again thoroughly.
Heat the oil in a wok. Add puree and cook gently until
1-2 min. Add chicken and cook 1-2 min. Stir in poaching liquid and
simmer until mix is rich & thick, 20-25 min. Add shrimp and
until they begin to lose their transparency & turn pink, 3-5
Add tofu, bean sprouts & noodles. Pour in coconut milk
very gently, about 5 min longer. Stir in half the green onions. Garnish
NB Chicken can be poached a day ahead & kept in its poaching liquid in fridge.
Seed peppers; cut into 1" pieces. In large heavy ovenproof saucepan heat half of the oil over medium heat; cook garlic, zucchini, onions & sweet peppers for about 5 min or until softened. Using slotted spoon transfer to bowl. Cut chicken into bite-sized pieces. Add remaining oil to pan and increase heat to high. Add chicken and cook until firm on outside, about 5 min. Return onion mixture to pan. Reduce heat to low; add chili powder, cumin, oregano, basil, paprika, cocoa, salt and hot pepper flakes. Cook, stirring occasionally, for 5 min. Stir in tomatoes and chick peas; bring to boil, cover, reduce heat and simmer 15 min. Simmer uncovered for 15 min longer. Stir in parsley.
There were no instructions for the biscuits! Oops!
Sauté onion and garlic in olive oil. Add all ingredients except chicken and simmer for an hour on low heat. Sauté chicken in olive oil in separate pan until cooked (2-4 min), then add to simmered sauce.
Toast sesame seeds in small dry skillet over medium heat until amber coloured, about 5 min. Mash seeds with garlic, pepper & ginger in food processor, blender or mortar until paste. Add sake, soy sauce & honey and process until well blended. Place breasts in single layer in a non-metal shallow dish. Pour sesame mix over; turn breasts once to coat. Cover & marinate in fridge 3-4 hours or overnight. Turn pieces occasionally.
Place chicken pieces skin side down in baking pan. Brush with marinade. Bake at 325°F for 15 min. Turn skin side up and bake 10 min more, brushing occasionally with marinade. Broil 7 from heat for 3-5 min until glazed on both sides.
Meanwhile, sauté green pepper strips in oil until slightly wilted. Cut each breast diagonally into four equal pieces. Leave pieces in shape of original breast. Arrange on platter. Tuck lemon slices in between chicken pieces. Garnish with pepper strips. Serve with rice. Serves 4
Beautiful to look at - don't overcook
Sauté chicken in butter in large skillet about 3 minutes on each side or until they feel firm to the touch. Don't overcook. Remove to a serving plate and keep warm. Add flour, salt, tarragon and mustard; gradually stir in wine. Cook, stirring to scrape up browned bits in pan, then add light cream and cook until mixture thickens slightly. Pour over chicken and serve. Makes 4 servings
In a bowl combine oranges, peppers, onion, coriander and orange zest. Season with salt and pepper to taste.Pound chicken breasts between sheets of plastic wrap to flatten slightly. In a large nonstick skillet, heat oil over medium heat and brown chicken for 2 minutes on each sides. Add vinegar to skillet and cook until evaporated. Add orange juice and rosemary. Season with salt and pepper to taste. Reduce heat. Cover and simmer 6-8 minutes or until chicken is no longer pink in centre. Arrange chicken on serving plates. Stir mustard into pan juices. Cook, stirring, until smooth and thickened to a glaze. Drizzle pan juices over chicken and serve with salsa. Makes4 servings
In a Dutch oven or large saucepan, heat oil over medium high heat. Add chicken; brown on all sides, about 8 minutes. Remove chicken from pot; set aside.
In same pot, cook and stir onion and garlic 4-5 minutes or until onion is translucent. Stir in salt, cinnamon, cumin, curry powder, ginger and red pepper; cook and stir 30 seconds or until fragrant. Add tomatoes, potatoes, carrots and figs; heat until tomatoes just come to a boil. Mixture will look dry at first; additional liquid will form as stew cooks.Return chicken to pot. Cover tightly; reduce heat and simmer 35-45 minutes or until vegetables are tender. Stir in lemon juice before serving. Makes 4 servings
Made for Elizabeth et al's birthday dinner - pretty good and easy
Halve leek greens lengthwise and chop. Cut white part into 3/4" slices. In Dutch oven melt butter and cook leek greens, parsley and celery until limp, 4-5 minutes. Add water and chicken. Cover and bring to a boil. Reduce heat and simmer until chicken is tender, about 1 3/4 hours. Remove chicken to platter and let cool. Skim fat from broth.
Layer carrot, turnip and sliced leek in broth. Top with cauliflower and cabbage and salt and pepper. Cover and simmer on low heat for 20 minutes. Remove chicken from bones and cut meat into bite-sized pieces. Add to vegetables and cook until carrot is tender, 10-15 minutes.
make dumplings: combine milk, butter, salt and nutmeg in saucepan and
heat until milk is very hot. Remove from heat and add flour and 2 tbsp
parsley, stirring vigorously until well blended. Add egg, beating well.
Drain broth into large saucepan and bring to a boil over high heat. Add
to broth walnut sized dumplings in batches and cook 6-7 minutes. As
dumplings rise to surface add to chicken. Adjust seasoning in broth,
then pour over chicken and dumplings. Reheat until hot. Transfer to
soup tureen, sprinkle with parsley and serve. Serves 4-5