How To make Buttermilk Cider Chicken
BILLS20086:
8 Chicken breast halves;
- boneless, skinless 1 c Buttermilk
1 tb Butter
1 Granny Smith apple; core,
- cut in 8 wedges 1 Red Delicious Apple; core,
- cut in 8 wedges 1 c Apple cider
1 c Chicken broth
1 c Whipping cream
Flour Salt & pepper to taste 2 tb Vegetable oil
2 tb Fresh chives; chopped
3/4 c Pecans; coarsely chop, toast
Place chicken in single layer in glass baking dish. Pour buttermilk over. Turn chicken to coat. Cover; chill overnight. Melt butter in heavy skillet over medium high heat. Add apples and saute until golden, about 5 minutes. Transfer apples to bowl. Add cider to same skillet. Boil until cider is reduced to 1/4 cup, about 8 minutes. Add broth and cream. Boil until liquid is reduced to sauce consistency, about 15 minutes. (Apples and sauce can be made 1 day ahead; cover separetely and refrigerate.) Drain chicken. Place flour in bowl. Season flour generously with salt and pepper. Coat chicken with flour. Heat oil in a large heavy skillet over medium heat. Add chicken and cook until browned and cooked through, about 5 minutes per side. Transfer to plates. Add apples to same skillet and reheat over medium heat. Divide among plates. Add sauce to same skillet and reheat. Stir in chives. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle with pecans. -----
How To make Buttermilk Cider Chicken 's Videos
How to Make a Basic Brine
Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
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How to Make a Basic Brine
00:00 How to make a basic brine
00:53 Start with water and salt
01:07 Customize your brine
01:38 Get your ratios right
02:56 Bring the brine to a boil
03:55 Combine ice and hot brine into the briner bucket
04:33 Add your protein to the briner bucket
04:46 How long should you brine?
05:06 Pull the meat and season them up
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Oven-Fried Chicken Sliders | Buttermilk Brined Fried Chicken | CarnalDish
Deeeeelicious oven-fried cider and buttermilk brined chicken sliders - on homemade rolls, with roasted red pepper aioli, buttermilk fried onions, and poblano-cabbage slaw. OH MY GOD! SO GOOD! Recipe below until I post it on my blog. enjoy bae!
**amounts will vary depending on how much you’re cooking
Recipe here:
Equipment used:
Julienne Peeler
V-slice Mandoline
Candy/Oil Thermometer
Bread Knife
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In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.
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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
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- Salt and Pepper
Red Wine Chipotle Pan Sauce
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Apple-Sage Pan Sauce
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Need the perfect Chicken dish for the holidays and want to spend more time with friends and family? Well on Ramsay in 10 this week, Gordon has put together a 10-minute dish that will have you mingling in no time, a delicious Grilled Spatchcock Chicken with Green Goddess Salad. But Gordon is human....will he be able to make it in 10 minutes???
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Buttermilk Smoked Chicken & White BBQ Sauce by Keith Lorren
Spice King Keith Lorren prepares a Buttermilk Marinated Smoked Chicken with a Creamy White BBQ Sauce.
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Buttermilk Marinated Chicken | Guy Turland
Guy presents one of the yummiest chicken dishes ever! His secret: Homemade Chimichurri sauce!
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INGREDIENTS
1 whole chicken
Marinade:
1L buttermilk
2 garlic, minced
1 jalapeño, minced
3 limes, rind
2 thyme
2 rosemary
1 Tbsp sea salt
1 Tbsp black pepper
2 Tbsp olive oil
Chimichurri:
1 cup (firmly packed) Chopped Parsley
1 cup (firmly packed) Chopped Cilantro
½ cup (firmly packed) Chopped Oregano
1 clove Chopped Garlic
1 ½ tbs Red wine vin
Small pinch dried chilli
200ml extra virgin olive oil
1 Tbsp balsamic vinegar
1 lemon rind
Salt & pepper
RECIPE
In a mixing bowl mix all ingredients and marinate chicken for at least 12 hours.
Preheat BBQ or griddle to high to medium heat.
Drizzle with some oil then carefully place marinated chicken skin side down on the Griddle.
Cook chicken on each side for 25 minutes turning constantly till chicken is cook through.
Then rest for at least 10 minutes before eating. In the meantime, make your chimichurri.
For chimichurri combine herbs, garlic, oil, vinegar, balsamic, lemon rind, chilli, salt and pepper in a bowl.
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