Tag: chicken

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Rodney’s Chicken Sausage

Grind 5 pounds chicken meat–I boned thighs and threw in a couple of boneless breast halves–with skin through a ¼” plate into a large bowl. . Add two tablespoons salt, a tablespoon ground black pepper (more if you want), and a quarter cup each of fresh chopped sage, thyme, and parsley,. Some people add cayenne, but don’t; it kills the herbs. Blend in a half cup fresh chopped green onion along with a half cup cold chicken broth.

Mix very well and refrigerate before stuffing loosely into casings. You’ll need about 12 feet. Twist sausages into about 6-inch links, and refrigerate overnight to let the seasoning work through the meat. This chicken mixture can also be cooked as patties, but will not keep well raw; freeze if you’re not going to use it the following day.

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Garlic Chicken Rolls

Fillet boneless chicken breasts, pound thinly, and spread with softened butter seasoned with white pepper and finely-minced garlic. Top with diced peppers and grated white cheese. Roll and secure with toothpicks. Beat 1 whole egg with 2 cups water, brush chicken rolls, and coat with seasoned bread crumbs. Freeze for about an hour. Roast in a medium (350) oven until lightly browned. Remove picks, slice and serve with a mustard chutney.

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Chicken and Dressing

Regional favorites always have local accents. Take chicken and dressing, for instance, a staple of the Mid South.  Along the coast, you’ll find dressings using a dried French loaf, but as you move north, cornbread enters the picture. I’ve seen recipes in north Louisiana and central Mississippi using a mix of the two. This is a typical north Mississippi recipe.

Make cornbread the night before, and place in a paper sack to dry out. This allows the crumbs to absorb more liquid. Next day, crumble bread into a large bowl and add enough strong chicken stock to make thick slurry. To two quarts of this mixture, add no more than 4 eggs well-beaten and at least two cups shredded chicken. Sauté a cup (more if you like) each of finely-diced white onion and celery in a half a stick of butter, and add to the mix. Season with salt, pepper, thyme, and sage; use caution with sage, too much will make the dressing bitter. Pour into a greased pan and bake at 350 until browned and firm.

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Tía Jesé’s Chicken Enchiladas

Poach boneless breasts of chicken in lightly salted water until tender. Shred, mince, and add to each pound of meat a four-oz. can chopped chilies (with liquid), juice of one lime, and enough sour cream to bind. You can add grated jack cheese if you like. Season with equal parts cumin, chili powder, and granulated garlic. Salt to taste. Roll in warm tortillas brushed with corn oil. Top with a rich queso.

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Cavegirl Popsicles

Toss chicken legs in vegetable oil seasoned with equal amounts of black pepper, paprika, sage, and salt. Drain and cook on a rack at 300 for about an hour, turning to brown evenly.

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Roasting Hen

Those boulder hens in the supermarket freezer bins don’t take that long to cook and give a lot of good meat and drippings.

Once you get one home and thawed, preheat your oven to 350. Pat the bird dry and season the cavity generously with salt and pepper. Rub the skin well with vegetable oil seasoned with salt, pepper, and a commercial herbal blend.

Place chicken breast up on an oiled rack above a pan with enough water to cover the first knuckle of your thumb. Cover loosely with foil and cook until the legs are loose, at least an hour.

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Red Chicken Chili

For six generous servings, sear until soft one large white onion and a big poblano chopped with a couple of cloves of minced garlic. Add about a pound of cubed boneless chicken or turkey breast, cook until done through. Mix with one 15 oz. can of great northern, navy, or cannellini beans, one of pinto,  a cup of chicken broth, and a can of Rotel. Season with cumin, oregano, and white pepper to taste. Some people add basil, but don’t. Cook on low heat, stirring occasionally, until you get a heavy consistency. Crema is a nice touch.