What is up with that? Stuff a beer can up a chicken and cook it. It tastes terrible in my opnion. I have seen it on high end restaurants for 35.00. Proud to sell a 3.00 bird on a 1.00 can of beer.
Whatever makes you money I suppose. Just not a fan.
Now Popeye’s Chicken is doing it. REALLY? REALLY?
Tag: chicken
It really chaps me. I see them all the time. Not all my friends are chefs and that is fine. But! Those silly share this on your timeline recipes (that are usually with yum, must try this) generally are garbage. 99% have open a can of soup or box of….
Certainly I read them. Just because they are such train wrecks! No editing is done. Ingredients listed are not included in the directions, the photo does not match the recipe. Saw one yesterday that was chicken with alfredo sauce over wide egg noodles. The picture showed fettuccine pasta (technical foul) with corn (not listed in the ingredients) and the meat? Sliced pork loin. The sauce directions were, melt butter, add 1/4 C parm cheese, 1 Ccream, and whisk until smooth (nope, not gonna happen) then add TWO crushed cloves of garlic and 1/2 C of mozz, stir till smooth. It was also quite clear in the picture there was cream of mushroom soup involved.
For sure I have made errors in my blog posts but SERIOUSLY!
3-4 Lb Whole Chicken brined over night
1/2 C Good Balsamic Vinegar
3 T Agave Syrup
2 T EVOO
1 T Paprika
1 Shallot minced
1 Sprig Thyme stripped
1 Clove Garlic minced
1/4 t Cayenne Pepper
Kosher Salt and Pepper to taste
In small sauce pan over low heat, sweat shallot and garlic, add thyme, cayenne, vinegar, and agave. Reduce glaze by 1/3. Allow to cool.
Rinse and pat dry chicken. Season chicken with salt, pepper and paprika. Truss or don’t and place chicken breast side up in roasting pan. Roast @ 450 degrees for 15 minutes. Brush chicken with glaze. Reduce heat to 350 and continue to cook for 40 minutes or until instant read thermometer inserted in the thigh reaches 165 degrees. Allow chicken to rest at least 15 minutes before carving.
First things first. Make friends with the produce an meat managers. They have the ability to hook you up. Ask them if there are any bargains coming up.
Buy a whole pork loin when they are under 2.00 a pound, Cut it and portion is and into zippy bags (out of one loin, I usually get 3 3lb roasts, slice some of it thinner and pound them out for snitze, or picattas, I also can get USUALLY a 1 lb pc to make into canadian bacon.
Get whole chickens when ever possible (there are plenty of on line tutorials on how to break it down)
When getting fresh produce, blanch and shock it then portion it out and freeze it.
Same for brisket. Get one un-trimmed and do it yourself. Brisket is not only great smoked but I cut it into 1 in cubes and use some for chili. Let your imagination run wild.
Make a 1 week menu. Match up like items and cook them all at once, Chill what you are not using for the first meal.
Example: Roast a whole chicken. Have 1/2 a one for dinner-should feed 2 (on line tutorials for how to PROPERLY carve it) and you should have enough to make chicken and sausage gumbo later. Just chill it and then skin and bone it, Add the meat during the last 5 minutes of cooking to warm the meat thru.
You are going to have rice two times so go ahead and make enough for both meals at once.
Left overs. There are LOTS of things to do with them. Think soups, stews, casseroles, as potential fillings for a quiche (go ahead and buy the crusts or I go crustless myself). Use stuff in a salad for lunch or dinner. These are perfect ideas for say, you really only have a little bit of this and that.
Prep: If you know you are going to use diced onions for two-three recipes, cut em all at once. Store chopped veg in cold water in the fridge so they stay crisp.
Never waste smoke. Smoke meat and veg as you can. Chill down food, portion out and freeze. Comes in handy for rainy days.
Chefs think (they have to) well in advance and plan accordingly-including if something gets messed up( and it will).
Ever notice on cooking shows like Diners, Drive Ins they start cooking something on the stove and finish it in the oven? The reason is it frees up space on the stove and things finishing in the oven generally do take much tending. Most MOST things finish cooking at 350 for 15 minutes or less.
If you don’t own a convection oven with rotiss, you can get a counter top model for 75.00. They cook food faster and the rotiss is great. Don’t you love self basting food?
Chef En Fuego 