Saturday, May 8, 2010

Class Notes: Saturday Planning for Simple Cooking with Sue Walker--Chicken Recipes

Perfect Roast Chicken
This recipe is from the Barefoot Contessa...a variation of this is what I made in class. Use what you have on hand and save all of the leftovers for making chicken broth.

  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots, cut into 2-inch chunks
  • 1 bulb of fennel, tops removed and cut into wedges
  • Olive oil
  • Directions: Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 springs of thyme and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Satay Dip
This is the peanut sauce that I served with the roasted chicken in class. I used crunchy peanut's all good.

  • 1 tablespoon good olive oil
  • 1 tablespoon dark sesame oil
  • 2/3 cup small-diced red onion (1 small onion)
  • 1 1/2 teaspoons minced garlic (2 cloves)
  • 1 1/2 teaspoons minced fresh ginger root
    1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons good red wine vinegar
  • 1/4 cup light brown sugar, packed
    2 tablespoons soy sauce
  • 1/2 cup smooth peanut butter
  • 1/4 cup ketchup
  • 2 tablespoons dry sherry or chicken stock
  • 1 1/2 teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for grilled chicken. Yield: 1 1/2 cups

Chicken Stock
I have also used dried vegetables from my food storage if I don't have fresh stuff on hand.

  • 3 (5-pound) roasting chickens
  • 2 large yellow onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 stalks celery with leaves, cut into thirds
  • 4 parsnips, unpeeled and cut in half, optional
    20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 springs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
Directions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16 to 20 quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Curried Chicken Salad
My kids hate this because of the nuts and raisins so you know it so good...I love it for lunches.
  • 3 whole (6 split) chicken breasts, bone-in , skin on
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups good mayonnaise (recommended: Hellman's)
  • 1/3 cup dry white wine or chicken stock
  • 1/4 cup chutney (recommended: Mayor Grey's)
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped scallions, white and green parts (2 scallions)
  • 1/4 cup raisins
  • 1 cup whole roasted salted cashews

Directions: preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine or chicken stock, chutney, curry powder and
1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Chicken Salad Rolls
Yummy for lunches!!
  • 1 cup shredded, cooked chicken
  • 1/3 cup "something crunchy" (celery, apple, radish, sweet pickle slices or a combo)
  • "Something oniony" (like 1 scallion or 1/4 small red onion, chopped)
  • 1/4 cup mayonnaise or plain yogurt
  • Kosher salt and freshly ground black pepper
  • 2 whole-wheat hot dog buns or other bread
Directions: Stir chicken, the "something crunchy", the "something oniony" and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)

Evenly fill the hot dog buns or bread with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school. NOTE: roasted turkey is great in these as well.

Chicken Rolls
These freeze well at the step before being baked...just take them out of the freezer, dip them in the butter and bread crumbs and spread on a baking sheet. As they unthaw they will rise. If you don't want to make the dough just buy refrigerator biscuits and use those.

  • 2 cups chopped celery
  • 1 large onion, chopped
  • 2 cups butter, cubed
  • 10 cups chopped cooked chicken
  • 1 pound fresh mushrooms, sliced
    4 packages (8 ounces each) cream cheese, softened
  • salt and pepper to taste
  • 4 packages (1/4 ounce each) active dry yeast
  • 2 cups warm mild (110 to 115 degrees)
  • 6 eggs
  • 3/4 cup sugar
  • 1 tablespoon salt
  • 9 to 9 1/2 cups all-purpose flour
  • melted butter
  • dry bread crumbs

Directions: In a Dutch oven, saute celery and onion in butter until vegetables are tender. Add the chicken, mushrooms, cream cheese, salt and pepper. Cool for 5 minutes; cover and refrigerate.

In a large bowl, dissolve yeast in warm milk. Add eggs, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Roll out on a floured surface to 1/4 inch thickness; cut into 4 inch circles. Re-roll scraps and cut more circles. Roll circles to 6 1/2" diameter. Place on greased baking sheets and let rise in warm place for 15 minutes.

Place about 1/3 cup chicken mixture in the center of each circle. Fold up edges to center; pinch tightly to seal. Dip in butter; roll in crumbs. Place uncovered on greased baking sheets; let rise for 20 minutes. Bake at 375 degrees for 20 minutes. Serve immediately. Yield: about 3 dozen.

Chicken Noodle Casserole
This freezes well too...great for using the time bake feature on your oven.
  • 1 large onion, diced
  • 1/4 cup butter
  • 3 cups of diced cooked chicken
  • 1 pint sour cream
  • 2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
  • 3 cups shredded cheddar cheese
  • 1 (8 ounce) package uncooked egg noodles
  • 4 ounces buttery round crackers, crushed

Directions: Preheat oven to 350 degrees F (175 degrees F. In medium skillet, fry onion in butter until softened. Pour into 9 x 13 baking dish.

In large bowl, combine chicken, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar. Bake 30 minutes, or until top is golden and noodles are soft.

Chicken Stir-Fry
This is a clean-out-the-refrigerator meal for us....use any vegetables you have on hand.
  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1/2 cup sliced onion
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 1 (10.5 ounce) can condensed chicken broth, undiluted
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cups cubed cooked chicken
  • 2 cups fresh snow peas
  • 1/2 cup sliced water chestnuts
  • Hot cooked rice

Directions: In a non-stick skillet, saute' the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired.

Sesame Pasta Chicken Salad
Additional veggies can be added if you have them on hand... i.e. carrots,
celery, broccoli, peas, etc.

  • 1/4 cup sesame seeds
  • 1 (16 ounce) package bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 3 cups shredded, cooked chicken
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onion

Directions: Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro and green onions.

Flaky Food Processor Pie Crust
You can use this for the chicken pot pie recipe that follows. It's great for fruit pies too.

  • 1 1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter, cubed
  • 5 tablespoons shortening
  • 1/2 teaspoon salt
  • 3 tablespoons ice water
Directions: Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.

With the motor running, pour ice water in the work bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.

Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand, you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.) Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.

Mother-in-law Chicken Soup
My mother-in-law doesn't cook so substitute whoever you want in the title that make you feel warm and cozy. You can use dried stuff from your food storage the soup, not the title!

  • 1 (4 pound) whole chicken
  • 2 (14.5 ounce) cans chicken broth
  • 1 onion, quartered
  • 1 stalk celery
  • 1 carrot
  • 1 1/2 cups uncooked long grain rice or pasta
Directions: Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot; bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.

Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice or pasta and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.

Cottage Cheese Chicken Enchiladas
I tried flour tortillas and didn't like them as can also make your own
enchilada sauce if you have a favorite.

  • 1 tablespoon vegetable oil
  • 2 cups diced cooked chicken
  • 1/2 cup chopped onion
  • 1 (7 ounce) can chopped green chili peppers
  • 1 (1 ounce) package taco seasoning mix
  • 1/2 cup sour cream
  • 2 cups cottage cheese
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 12 (6 inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 (10 ounce) can red enchilada sauce

To make meat mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute' until browned, then add taco seasoning and prepare meat mixture according to package directions.

To make cheese mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees. To assemble enchiladas: Heat tortillsa until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortills and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake for 30 minutes or until cheese in melted and bubbly.

Chicken Pot Pie
You can also cheat with this recipe and add the chicken with 2 cans of cream of chicken soup and a bag of frozen veggies rather than making it from scratch. The cream sauce can also be served over biscuits....the recipe follows.

  • 2 cups chicken cooked and cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts
Directions: Prehear oven to 425 degrees F. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over mediujm heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixure in bottom of pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in tthe top to allow steam to escape. Bake in preheated overn for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Angel Biscuits
  • 5 cups all-purpose flour
  • 1/4 cup white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 cup shortening
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (110 degrees F)
  • 2 cups buttermilk
  • 2 tablespoons butter, melted

Directions: Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder and salt. Add buttermild and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use. Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter. Bake at 400 degrees F. for 12-20 minutes.