- 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!
Chicken
De-Boneing and stuffing a whole chicken is from Anna Maria Volpi at www.annamariavolpi.com
Learn How To De- Bone A Whole Chicken
Widen The Neck
Cut The Cartilage Holding The Breastbone
Separate The Rib Cage
Remove The Wing Bones
Separate The Skin From The Legs
You Are Ready To Stuff The Bird
The following is a great video on the normal way to de-bone a chicken
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)
Baked Chicken and Sun Dried Tomatoes
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.
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
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