Chicken Recipes

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Tandoori Chicken


4 bone-in chicken breasts, skin removed if you like.
1 c. plain Greek yogurt-not fat free, Fage is my favorite.  (The "new" Greek yogurts aren't the greatest for cooking, they don't have the authentic flavor for some reason.)
2-3 Tbsp Tandoori Chicken seasoning (Google it for ingredients, I got mine in a little jar at Homegoods)
Fresh lemon to squeeze
2 garlic cloves, smashed and minced

Remove skin and rinse your chicken.  In a big bowl, mix the yogurt, seasoning, garlic and give a good squeeze or two of fresh lemon and mix together.  I then dump in the chicken breasts and coat them with a little brush, making sure all surfaces are covered. 

Cover with plastic wrap and let marinate in the refrigerator for at least 20 mins, but the longer the more flavorful. 

When ready to cook, heat your BBQ grill to around 400 degrees and put chicken on the top rack and cook until done, flipping once.  It took mine around 35 mins. because they were huge like Pterodactyl wings and had bones.  Using the top rack keeps it from burning too badly and will keep it juicy. 

Serve with grilled peppers/onions topped with goat cheese, flatbread and tzatziki dip.


Indo-Greek







Roast Chicken with Root Vegetables 

5-6 lb. chicken
1 lemon, slice half of it, quarter the other
1/3 c. butter, room temperature
3 cloves garlic, peeled, smashed and finely diced
1 carrot-broken into 1/3s
1 med. onion, quartered
Rosemary
Pepper
Thyme
Sage
1/2 c. water or light chicken broth
3 carrots, peeled and cut into 1/3s
3 parsnips, peeled and cut into 1/3s
2 sweet potatoes, peeled and cut into wedges

Grease baking pan of choice with cooking spray.  Put washed and patted-dry chicken in center.  Slide lemon slices and bits of garlic under skin of chicken withought ripping it.  Rub butter all over skin of chicken, trying to get as much to stay on as possible.  Stuff lemon quarters, broken up onion pieces, and broken carrot into chicken cavity.  Dust chicken skin with choice of herbs.  Roast chicken at 450 degrees for at 20 mins, until crust is starting to turn golden.  Remove chicken and lower heat to 350.  Pile root vegetables and rest of onion around the ckicken and pour the water/broth over the vegetables.  Baste the vegetables and chicken every 15-20 mins and stir the vegetables as needed.  Cook until the pop-out thermometer pops or a meat thermometer stuck in by the leg shows over 165 degrees.  ---All juices will be clear when the chicken is done.  I poked the thermeter in prematurely and it was definately pink juice.  Remove from oven and let rest a couple of minutes.  Remember to remove the lemons and vegetables that were inside the chicken!  Put root vegetables in a separate serving bowl or place chicken on new tray with vegetables surrounding it.  Serve!  Feeds approximately 4 people with leftovers. 
---pour the cooled broth from the pan through a strainer, as there is sure to be skin and bits of bone or gristle that you do not want in your drippings! 





Roast Chicken Pot Pie

1 frozen puff pastry
3/4-1 c. of cooked chicken, cut to preferred size
1 large potato, diced or cubed
1/2 med. onion, diced
2 large carrots, sliced
2 ribs of celery, sliced or diced
1/2 c. peas
1/2 c. corn
salt and pepper


Gravy
3 T flour
2 T butter
1 1/2 c. chicken broth
3/4-1 c. water
1/8 c. parsley
salt and pepper to taste

Egg Wash
1 egg
1/4 c. water


During the prep, your puff pastry should be out and thawing.  Mix cut vegetables with chicken pieces, (add salt and pepper as liked) in greased, 9" deepdish pie plate.  Bake in 425 degree oven for 20 mins, stirring once.  Remove from oven and set aside.  Make sure to unfold your pastry dough before it gets too warm and sticks together.


In a medium pan make a rue for the gravy; melt butter on medium heat and let heat until it starts to bubble slightly.  Add flour and stir and let heat for 2-3 minutes to make sure the flour is cooked.  Do not let it burn.  Immediately add chicken broth and with a wisk, mix until the rue is incorporated.  Add salt and pepper and parsley and stir.  Bring to a soft boil and continue stirring until it starts to thicken.  Add more water if needed.  Lower temperature to low and if the consistancy gets too thick add water or milk to thin to your liking. 
--If it is too watery, mix 1 T of cornstarch with about 1/4 c. of cool water until dissolved and add half to gravy, bring to a boil and it should thicken-add the rest of the starch if needed.


Mix gravy in with vegetables in pie plate and cover with pastry-rolled with a rolling pin to fit.  If it is too sticky to roll, put in fridge for 10 mins to cool.  Cut off corners to make the edges the same size.  Roll under edges and crimp with fork or fingers.  Poke a couple holes in the center for steam. 

Beat egg and water and paint the crust with a pastry brush, making sure to get the edges coated.  This will create a beautiful golden crust. 

Bake pie at 425 degrees for about 20 mins or until a deep golden color. 

*the broth I used was infused with rosemary and thyme from the chicken.  Add whatever herbs you like to the gravy if needed.




Chicken Soup

1 T olive oil
1 med. onion, diced
4 large carrots, peeled and sliced
2 large celery ribs
1 1/2 c. cooked, diced chicken
1/2 c. frozen corn
1/2 c. frozen peas
1/2 bag yolk-less egg noodles
6 c. water-you may need to add more water after adding the noodles
2 c. chicken broth/drippings from your chicken (mine actually was gelatenous and had tons of flavor, but melted with a little microwaving.)
Mix of rosemary, thyme, and a bit of sage
2 T. parsley
Salt and pepper to taste

In large pot, saute onions in olive oil until translucent.  Add celery and carrots and let steam for 2-3 minutes.  Add chicken and cook for 5 mins.  In the mean time, microwave peas and corn until unfrozed.  Add to pot.  Add your broth and water at this point.  If you do not have drippings, just use 6 c. of chicken broth.  Turn on to med-high until lightly boiling. 

In another pot, boil your pasta until just al dente-5 or 6 minutes.  You do not want to cook them all the way unless you like mooshy soup!  Add to soup mixture. 

If it seems rather thick, add more water/broth until it is to the right consistancy.  You may have to add some chicken boullion or more herbs if using water and home broth, as it may need more flavor.  Simmer for at least 20 mins.

Remember-soup is forgiving and you can make it however you like and usually fix mixtakes!





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