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Bacon-Wrapped Jalapeno Chicken Bites – Recipe

by jughandle
written by jughandle
  • Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender.
  • Sprinkle a 1/4 teaspoon of peppers over cream cheese. Adjust for the amount of heat you like.
  • Fold or roll chicken to enclose cream cheese mixture.
  • Wrap each roll with one piece of bacon and secure with a toothpick.
  • Grill until bacon is brown and crispy on both sides.
  • Be sure to remove your hands from the plate quickly, these are going to move fast!
Note: try using a zip lock bag to pound your chicken, it will contain all of the mess – jug

Bacon-Wrapped Jalapeno Chicken Bites - Recipe

Author jughandle
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ChickenCooking Tools & Techniques

De-Boning a Whole Chicken

by jughandle
written by jughandle

De-Boneing and stuffing a whole chicken is from  Anna Maria Volpi   at www.annamariavolpi.com

Learn How To De-Bone A Whole Chicken

De-Boneing and stuffing a whole chicken has become a tradition for my family for Thanksgiving.
Before stuffing the chicken we must remove the bones.  Most chefs slice the chicken open to access the bones, then sew it back as with the video later in this blog.  The technique I’m going to describe here via Anna Maria Volpi different and most spectacular.  Her technique is a little more elaborate.
The bones are removed from the opening in the bottom of the chicken, without cutting or breaking the outer skin.  The result is the original chicken’s shape!
She learned this technique from her butcher father.  It is not easy, but worth doing for a special occasion.
The best result is obtained by using a chicken, about 5 – 6 lbs.

Widen The Neck

Widen the neck opening until you find the junction of the wing and the rib cage. Cut the ligaments with a sharp knife to separate the wings.
Using your fingers and a knife separate the wishbone.  After freeing the wishbone,

Cut The Cartilage Holding The Breastbone

Cut the cartilage that holds it to the breastbone.  Insert the hand in the neck opening, and separate the meat from the bones all around the rib cage and backbone.  Turn the chicken over as necessary.  Use a knife to cut the white cartilage from the skin.

Separate The Rib Cage

Separate with a knife the rib cage from the skin and the breast meat where necessary.

Remove The Wing Bones

Free the wing bones and remove them.  Now all the the bones of the rib cage and the backbone are fully separated from the skin and can be removed from the bottom opening.

Separate The Skin From The Legs

Cut the skin around the end of the legs to separate it.  From the bottom opening scrape the meat from the thighbones and remove them.

You Are Ready To Stuff The Bird

The chicken is now completely boned and ready to be stuffed.
Thank you Anna Maria for such great information – jughandle

The following is a great video on the normal way to de-bone a chicken

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ChickenJust RecipesSoup

Chicken Soup Progressive Recipe (stone soup)

by jughandle
written by jughandle

This is going to be fun.  I am going to start out with a “how to make a chicken stock” and you all are going to add ingredients to the soup to make the final recipe. Please

Stock

Start with a very large pot, 12 qts if you have it.  We are going to make a lot of soup to freeze for later.

add 2 gal (8 qts) of filtered water.  If you don’t have a pot that large, fill the one you have about 1/2-2/3 full of water

Add at least 1 whole chicken.  Fryer or a roaster.  I’d pick a roaster because they are larger.

Bring the pot to a boil then reduce to a fast simmer for at least 2 hours.

The chicken should fall off the bone.  Remove chicken from pot and reserve, pulling the bones from the carcass and throwing them away.

Continue to reduce the stock.

1.  (jughandle would add) Salt and pepper to taste

2. (Darlene would add) 2 carrots, 2 celery and  1 onion, diced then sauteed in olive oil before adding.  This is known as a  mirepoix of veggies.

 

3. (Mittie would like to add) fresh thyme & tarragon. If you have a herb garden pick a few stems and strip the leaves into the liquid.  If you don’t like stuff floating around in your soup (I really don’t know why), you can do a bouquet garnie which is just a fancy name for wrapping your herbs in a piece of cheese cloth so it can be removed later.

 

4. Thank you Mittie, it is smelling good now.

5. What we should do now is to remove all the solids from the broth

  • first cool the broth to room temp or cool enough to handle
  • then strain out the solids with a strainer or cheese cloth
  • put the strained broth into a large bowl or pot and put into the refrigerator
  • the next morning the chicken fat will be solid on the surface
  • skim or ladle off the fat.
  • You now have a great chicken stock/broth to use in the following recipes
  • you can also freeze in plastic bags or bowls for later use

6. Darlene wants to make a Tortilla soup from the chicken stock. (please click on the link for the recipe)

7. Jughandle wants to make Italian Wedding Soup (please click on the link for the recipe)

 

 

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ChickenFowlJust Recipes

Baked Chicken and Sun Dried Tomatoes

by jughandle
written by jughandle

Baked Chicken and Sun Dried Tomatoes

click here for print version

INGREDIENTS
1 lb chicken breasts, boneless, cut into 4 oz portions
1 oz olive oil
1 medium yellow or white onion, cut in half then sliced thin
1/2 c sun dried tomatoes, chopped, (not packed in oil)
1/4 cup white wine
1/2-3/4 cup chicken stock (home made if you’ve got it, low sodium if you don’t)
1 teaspoon dried oregano
pepper to taste

DIRECTIONS
Preheat oven to 325 degrees. Rinse the chicken under cold running water and pat dry.Place an ovenproof skillet over moderate heat. Once warm add oil. When the oil is hot, add half the onions to pan and place chicken in the pan with the onions.
Cook chicken for about 8 minutes or until it will release itself easily from the pan then flip to cook the other side. Continue to cook for 4 minutes.  Stir the onions to keep from burning.

Remove the chicken from the skillet. Set aside.

Place remaining onions and tomatoes over the caramelized onions in pan. Allow the onions and tomatoes to sweat in the pan for 3-4 minutes. Reduce heat and add wine. With a spoon stir the pan to remove the browned bits from the bottom of the pan. This deglazing technique will remove the flavor stuck to the bottom of the pan and release it to the vegetables.

Add chicken back to the skillet. Add stock just until the liquid level reaches halfway up the sides of the chicken. Add oregano and pepper to taste. Cover with tight fitting lid and place in oven. Bake 30 minutes.

Enjoy.

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American FoodChickenElla Ween MyerFeaturedJust RecipesMain DishesSouthern American

Southern Fried Chicken Recipe from Ella Ween Myer

by jughandle
written by jughandle

So you know how to make Southern Fried Chicken, do you?  The keys to be able to fry chicken are 3; the seasoning, the coating and the temperature of the oil.  These three factors are what make Ella Ween’s chicken consistently the best I’ve ever had.- Jughandle

The Recipe

Fried Chicken via Ella Ween Myer

Great crust, but not too much.  Excellent crunch, but not hard to eat.  Nice spice flavor, but not too hot.  Great cold the next day, but it will not last that long.  
Unquestionably, the most consistently good fried chicken I have ever eaten. - jughandle
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Chicken, Southern Fried Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Cold, Hot
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Chicken, Southern Fried Chicken
Protein Chicken
Cooking Method Pan Fried
Hot/Cold Dish Cold, Hot
Rest to drain 10 minutes
Servings 6 people
Author Ella Ween Myer

Ingredients

For The Coating Batter:

  • 1 raw (1 raw) egg for coating mixture
  • 1.5 cups (360 g) buttermilk

For The Seasoned Flour Coating:

  • 2 cups (250 g) Self-rising Flour White Lily only
  • .5 tsp (0.5 tsp) black pepper
  • 2 tsp (2 tsp) paprika or more to taste

To Prep The Chicken:

  • 1 whole (1 whole) chicken cut up into 8 parts
  • 2 tsp (2 tsp) salt and pepper seasoning

To Fry The Chicken:

  • 6 cups (1.34 kg) canola oil or as needed for frying
  • 1 tsp (1 tsp) Kosher Salt to sprinkle on chicken after frying

Instructions

Method

  • Cut-up a whole chicken and remove the skin - yes, I said remove the skin and retain for future use, but just not in this recipe
  • salt and pepper all parts of the chicken
  • dip the parts into a mixture of 1 egg and milk or buttermilk
  • dip into seasoned self-rising flour to coat all sides, knocking off the extra flour
  • In a large 12- inch skillet add canola oil about 1/2 way up the side (4-6 cups)
  • Heat oil to around 350-375 deg F
  • Add chicken pieces to hot oil but don't crowd
  • brown both sides of the chicken getting a nice brown crust on the chicken (about 15 mins)
  • Turn the temp down to med and put a tight lid on the pot which steams the chicken as well as fries it
  • Cook for 15 mins more covered
  • Uncover and cook for another 5-10 mins or until the chicken reads at least 165 but not more than 170 in the white meat (breasts) and 180 in the dark meat (thighs and drumsticks) with an instant read thermometer
  • remove the chicken to a drain rack for about 10 mins and immediately sprinkle with salt to taste.
  • serve hot or cold
Nutrition Facts
Fried Chicken via Ella Ween Myer
Amount Per Serving
Calories 388 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 1227mg53%
Potassium 140mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
Vitamin A 475IU10%
Calcium 77mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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