How To make Cold Broiled Chicken
1/2 cup soy sauce
1 cup sherry
1 tablespoon paprika
2 garlic cloves
6 chickens -- split in half
1/2 cup cooking oil
^^ Marinate 60 mins. Combine the soy sauce, sherry, paprika, garlic, and hot pepper sauce, and pour over the chicken halves. Let stand for an hour or two, turning occasionally. ^^ Broiler 35-40 mins. Remove the chicken from the marinade and brush each piece with oil. Broil, bone side to the heat, for 13 mins. Brush with the marinade and broil for 3 more minutes. Turn, and move the chicken a little farther from the broiling unit to prevent the skin side from blistering and burning. Brush skin side with marinade and broil for 12 minutes. Brush again, and continue broiling until tender. Cool the chicken and wrap in aluminum foil for carrying to the picnic site. (c) 1966 by Woman's Day Encyclopedia of Cookery. NY: Fawcett, Inc. [mc-recipe: patH Sep 96]
How To make Cold Broiled Chicken's Videos
Flawless Chicken Thighs Every Single Time
This recipe and method for chicken thighs truly is a foolproof way to achieve juicy chicken every single time.
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Chicken thighs 101: How to sear, stew, roast and de-bone
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This isn't really a recipe — just a collection of tips for cooking chicken thighs. I'll summarize. Thigh muscle is different in form and function from breast muscle. I think thighs are way better for most things, and you don't have to worry nearly as much about overcooking them.
Compared to breast, try cooking thighs over a slightly lower heat, to give the fat more time to render and the connective tissue more time to dissolve. I like the meat cooked to an internal temperature of 185ºF/85ºC, and it can stand to be cooked even hotter than that. Thighs cooked to lower temperatures tend to me slimy and a little tough.
Boneless, skin-on is my favorite way to cook thighs when using dry methods. If you can't buy those, watch the video to learn how to bone-out thighs yourself. If you stew whole thighs and then pull/shred the meat for tacos etc, make sure you remove the cartilage that'll be attached to the meat at the two ends of the thigh bone. It's gross.
Here's the Poultry Science article I mention about a new way of deboning chicken (which I have yet to do successfully):
Excellent marinade❗️ I bake a whole pan of chicken legs at once!
Great marinade! I bake a whole pan of chicken legs in one go!
The whole family will love this recipe. The whole secret lies in the marinade, which is ideal for baked chicken drumsticks. Baked chicken drumsticks combined with creamy potatoes will turn an ordinary dinner into a festive one.
Ingredients:
16 chicken legs
2 teaspoons salt
1 tablespoon paprika
black pepper
3 tablespoons soy sauce
1 tablespoon sugar (or honey)
3 tablespoons of olive oil
4-5 garlic cloves
Mix well and leave to marinate for 30-35 minutes.
1-2 bulbs
1 tablespoon olive oil
20-30 grams of butter
Fry the onion until soft
2 garlic cloves
1 teaspoon sugar
2 tablespoons flour
fry for 2-3 minutes until golden
500ml milk
Salt, black pepper
Cook for a few minutes until the mixture thickens
700-800 g potatoes
Salt, black pepper
Grease a baking dish with butter
Bake at 200 degrees for 45-55 minutes or until potatoes are tender.
Chicken legs Bake at 200C for 40-50 minutes
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How to cook chicken breast correctly. The outcome will amaze you!
How to cook chicken breast correctly. The outcome will amaze you!
Ingredients:
chicken breast - 400 g (14 oz)
water - 600 ml (20.3 fl oz)
TO BOIL 10 min
eggs - 2 pieces
milk - 100 ml (3.4 fl oz)
salt - 6 g (0.21 oz)
flour - 40 g (1.4 oz)
baking powder - 7 g (0.25 oz)
mozzarella - 100 g (3.5 oz)
oregano - 3 g (0.11 oz)
Tray diameter 22 cm (8.66 in)
zucchini - 150 g (5.3 oz)
red bell pepper - 70 g (2.47 oz)
hard cheese - 50 g (1.76 oz)
IN THE OVEN 180 °C (356 °F)/25 minutes
for the salad:
arugula leaves - 170 g (6 oz)
cucumber - 50 g (1.76 oz)
yellow bell pepper - 50 g (1.76 oz)
cherry tomatoes - 50 g (1.76 oz)
oil - 15 ml (1 tbsp)
balsamic vinegar cream - 20 g (0.7 oz)
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The Perfect Chicken Breast… Every Time | The Golden Balance
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Why you should (almost) always brine your chicken
In this video, I explain the what, why, and how of brining, so that you can utilize it in your cooking.
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