Category: Chicken

Bone Broth Trending ➡️ Classic Gelatin

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GELATIN ~ BONE BROTH Reduction ~

My bone broth is different every time since I use various leftover veggies. I make sure I add two onion, garlic and celery. Magic touch: add 1 tbsp. chicken powder (from flavour town). You will see the difference!

When collagen (from the bones) is cooked, it turns into gelatin. The sign that a bone broth has been made properly and is full of collagen is that as the liquid cools it solidifies into gelatin. NOTE: If you bone broth turns into a thick gel then you made it right, the secret is good bones [ chicken wings has the most collagen in the chicken ], DO NOT to over boil the stock. Small bubbles/boil is okay -MEDIUM LOW TEMPERATURE.. Keep an eye on your boil, that you don’t get a vigorous boil. (One big secret). Over-boiling breaks down vegetables for nutrition loss. The steam takes nutrition away along with H2O evaporation.

Mom’s chicken aspic was a favorite of mine as a child. I now know how healthy and nutritious bone broth/ jelly is for our body. Mom’s was the best…Here’s a salute to you mom..for bringing good, healthy food into our lives.

Gelatin /Collagen

Cooled BONE BROTH turns into a gelatin. TIP: Soak bones with Apple Cider Vinegar (ACV) before cooking to encourage gelatin to be made. Chicken wings have the most gelatin. Also, chicken feet. But, chicken feet are hard to get. Never boil bones. Simmer or medium-boil to get good collagen; 8-10 hours. Over boiling will thin out collagen. Aides in Anti aging. Plugs up the holes from Leaky Gut.

JELLY ~ GELATIN ~ ASPIC: was first made way back in the Egyptian times (Kitab al-Tabikh). French boiled calves feet and bones and made bone soup. When done, the French put the soup into a cold cellar to chill.

Jelly from the 30’s and 50’s were at every picnic and summer desserts and main course. Today, BONE BROTH IS TRENDING. After you jar your bone broth and tuck it into the frig the liquid turns into a gel. It’s summer and I wanted to make something other than soup. My learned friends informed me there was a lot of natural collagen in bone broth; especially from the wings and feet. How about making collagen and gelatin laden aspic/jelly? Here we go! I believe the spices will do most of the talking. The additions to the jelly are endless.

RECIPE: Cover the bones and veggies with water. Simmer (LOW boil) for at least one hour. The more you simmer , the more gelatin and flavour seeps into the water. You may simmer the bone soup overnight. I have done it -by accident and its still good! (The longer the simmer..the more gelatin is extracted from the bones.)I also add cumin, caraway seeds, pepper flakes, pepper corn. Then, sea salt..towards the end

GELATIN : VIDEO The Classic Recipe!

Chicken Feet (if you can get it!) has a lot of Gelatin /Collagen. This is a Russian recipe from grandma!

Find something around the kitchen for a mold like silicon cupcake molds. Even the disposable aluminum containers for a potluck or a picnic.

from nutritionTactics.com —>

Get Your Gelatin/Collagen In Food 🐓Not Pills. 💊

SUGGESTED: Grass fed organic bones. Ask your butcher where you can get chicken feet or have him provide chicken feet for you. Dr. Greger of NutritionFacts notes, “Without presoaking, it takes 45 minutes in a pressure cooker to get rid of all lectins, but an hour to make kidney beans edible.

VEGETABLE BROTH

YOU CAN ADD CHILI PEPPER, FLAKES, GINGER AND LEMON GRASS.

FEED YOUR ‘GOOD ‘ MOOD

LEMON CHICKEN with Garlic: Spatchcock Method

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CELEBRATE comfort food with lemons ~ FAST COOKING Lemon Chicken!

Spatchcock is ‘TRENDING’ in how to cook chicken today. Fast and easy; cooked to perfection. I always order lemon chicken when we have special Chinese dinner night. Making my own lemon chicken is crispy when you prepare the chicken using this fast cooking method. I never go back to the old method. I want to share this delicious chicken recipe with you. You’ll never have a dry chicken with spatchcocking. This is how chickens should be cooked all the time. I sometimes use a lower temperature for a longer oven time and the chicken falls off the bone. One day, I grabbed a chicken leg and the bone pulled out clean. Nice!!!

THE BENEFITS of spatchcocking sometimes called butterflying a chicken, is that you get an even heat across the chicken. The chicken cooks faster and remains juicy. Cook time is reduced by about 25%. A 3.5 lb chicken should cook in about 35 minutes.

Better With 🧈 BUTTER 🧈

  • Start with up to 8 oz. unsalted butter! You decide how much butter your heart can take ?!?

Spatchcock ~Lemon Chicken with Garlic Recipe

  • Servings: 2-4
  • Difficulty: easy
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INGREDIENTS

▢ 8 ounces softened butter
▢ 1/2 - 1 teaspoon dry/fresh thyme (use fresh if you can get it) 
▢ 1/2 - 1 teaspoon dry/fresh rosemary
▢ Kosher salt and pepper
▢ 2 tablespoons finely chopped parsley
▢ 3 lemons
▢ 3 large cloves garlic, minced [garlic lovers double up on garlic -I do!]
▢ 1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging (TIP: add 1/4 tsp starch or flour and reduce soy liquid to a paste before adding -works like a charm)
▢ 1/4 cup vermouth or white wine [or cognac, brandy, sherry, dessert wine]
▢ 1/4 tsp crushed red pepper flakes, optional,[with a smidge - the flavor is enhanced - you don't taste the heat
▢ One 3-4 pound chicken - spatchcocked

INSTRUCTIONS
▢ Preheat oven to 450F High temp works well for complete cook time – fast and juicy![2nd VERSION: Change temp. to 375F as son as the chicken in the oven, takes about 2 hours cook time for the fall off the bone version]
▢ Put butter, thyme, rosemary, 1/2 teaspoon each salt/pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine – put about 1/4 of this mixture into another bowl and set aside for later
▢ Cut the ends off the lemons (including the zested one) then cut into 1/2 inch slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet. Give the sliced lemons a bit of a squeeze to start off the flavor process. – pour in the vermouth (or white wine)
▢ Dry chicken with a paper towel (ensures crispiness). Season the inside of the chicken with salt & pepper, then rub chicken with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the ‘pinched’ lemons
▢ Put chicken in the oven and cook until instant read thermometer reads 165F in the breast and about 175F in the thigh (different times for different ovens)
▢ Remove from oven, brush with saved butter mixture, lightly tent with foil and let rest 10 minutes
▢ Remove foil, cut into pieces and enjoy!

Make It …EZ..EASIER!

SLOW COOK YOUR CHICKEN!

I like the slow version for a fall off the bone, juicy chicken. Not always into the crispy skin. And, it depends on my time. The slow cooking is a weekend meal -still crispy but not intensely crispy. Prep time around 2:00 pm into the oven -then you know dinner is done around 4:00 or 5:00 pm. Veggies you can even throw in with the chicken half way done or in the beginning of cooking. I may toss in Japanese sweet potato, turnips, squash, carrots, cauliflower, onions or brussels sprouts. Fresh veggies is best. Now its a ‘one pot’ meal. HOW EASY!!!

SPATCHCOCKING

TODAY, many experts recommend NOT WASHING your chicken before cooking it. Washing the chicken SPREAD GERMS around your kitchen ( up to 9 feet). Paper towel dried chicken inside and out, also kills bacteria. After spatchcocking: you can marinate the chicken overnight or cook immediately. Note: you can spatchcock turkey!

CRISPY CHICKEN

An interesting twist -One New York chef pats dry the chicken and covers it with salt and baking POWDER [excellent substitute salt tip from AOC, (America on coffee): vinegar and lemon or lime juice are great substitutes for salt. ] and lets the spatchcock chicken sit in the fridge overnight. IN THE MORNING, you can see the powder has been absorbed into the chicken. A crispier skin is the outcome. You can do this with turkey to enhance the crispiness. Crispy chicken is one of my favorite parts of the fowl. An overnight brine ensures flavor all the way through the chicken. Overnight marinated chicken breaks up the work flow. You do not have to do the overnight marinade. Although – after cooking, always rest the chicken for 10-15 minutes before you cut into it. This is a key step to make the best juicy and tender chicken.

ACCORDING TO RUMOR

spatchcocked chicken came from the IRISH in the 1800’s. This wacky term from Ireland may be an abbreviation of “Dispatch the cock,” Furthermore, cock is short for cockerel ( a young rooster).

HOW TO ~ Spatchcock A Chicken ~ Picture Perfect Directions

Fesenjan~Fesenjoon (Persian chicken stew)

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Once you experience the delight of this savory sweet and sour flavor combination, you’ll wonder how you ever lived without it. Where pomegranate and walnut trees grow in abundance, you will see Persians lining up to have their favorite stew …still today! ( Note: Mamma Persia’s recipe uses plums instead of cane sugar or other subtitute sugars for sweetness !!!)

This is not a Tuesday night after work stew. Its for Saturday or Sunday afternoon when you can savor the flavour (especially with the 2 hour cook time). You will not find this recipe online. I looked. It came from a Persian woman. HER FAMILY’S FACES LIGHT UP when they hear ..dinner is ‘Fesenjoon‘. Have an early dinner with family and friends! The No#1 popular meal today is Fesenjoon!!!

Fesenjan~Fesenjoon Stew Recipe

  • Servings: 8
  • Difficulty: easy
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Ingredients
▢ 3 ½ cups chopped walnuts (300 gm)
▢ 8 (2 pounds) bone-in chicken thighs, skin removed ( you may use ground meet (a mixture of beef & lamb) 300 gm.
▢ 1 tablespoon olive oil
▢ 1 medium onion, finely diced
▢ 1 teaspoon ground turmeric
▢ Fine sea salt to taste
▢ 1 teaspoon cinnamon
▢ ½ teaspoon saffron threads, ground
▢ ¾ cup pomegranate molasses*, plus more as needed (one cup)
▢ Dried plums ( 8) plus more as needed [this is your sugar substitute]
▢ Pomegranate seeds, for garnish
INSTRUCTIONS
1.. Grind the Walnuts: Finely grind 3 ½ cups of walnuts in a food processor until they start to look like sand that clumps together. Do not over process. You don’t want to end up with walnut butter.
2.. Toast the Walnuts: Place dry non-stick skillet over medium heat. Lightly toast walnuts, stirring continuously for a few minutes until you can smell the aroma from the ground nuts, making sure not to burn them. Pour toasted ground walnuts into a bowl and set aside until ready to use.
3.. Cook Onions: Take a large stockpot or Dutch oven with a lid and set over high heat. Add 1 tablespoon olive oil. When olive oil glistens, add 1 finely diced onion. Cook onions until they start to caramelize and turn golden brown. Then add 1 teaspoon turmeric (to taste) and stir into onion mixture.
4.. Cook Chicken Thighs: Add chicken thighs and sear for a few minutes on each side. Pour in 3 cups water and add 1 teaspoon cinnamon. Bring to a boil and then reduce heat to low to allow stew to simmer for 10 minutes. Then remove chicken and set aside.
5.. Add the Ground Walnuts: Pour ground walnuts into the simmering cooking liquid and stir. Place the lid back on the pot and simmer the walnut mixture for 1 hour. Stir occasionally throughout to make sure walnuts don’t stick to the bottom of the pan. After the cooking time the walnut sauce should have thickened, darkened in color until its deeply golden like tahini or honey and there will be a layer of walnut oil on top.
6.. Bloom Saffron, add Pomegranate Molasses: In a small bowl add 1 tablespoon of water. Using a mortar and pestle or a spice grinder add the ½ teaspoon of saffron threads and grind. You should end up with about ¼ teaspoon ground saffron. Add the ¼ teaspoon of ground saffron to the 1 tablespoon of water. Into the pot with the walnut mixture, add ¾ cup of pomegranate molasses and bloomed saffron. Stir to combine.
7.. Add Chicken, Simmer and Season: Add chicken back into stew. Add plums here. Simmer for 45 minutes or until the meat is falling off the bone. The stew will be a rich dark brown and the oil from the walnuts will form a layer on the stew. Stir, season and taste. Adjust sweetness, sourness and seasoning to taste.
8.. Serve the Fesenjan: Ladle the fesenjan into a serving dish and sprinkle with pomegranate seeds to garnish. Serve with rice, Greek yogurt and a side salad.
*Directions for Pomegranate Molasses
1. Fill a saucepan with the juice and bring it to a low boil. Reduce the heat so the liquid will stay at a low boil, and let the juice cook down until you have a scant cup of thick, syrupy liquid. This will take about an hour, and it will thicken up more if you cook longer.

*What’s in Pomegranate Molasses?

Despite the name, pomegranate molasses does not contain any added sugar, and is made by naturally reducing pomegranate juice down to a thick syrup. That’s it! No other ingredients! Nice and healthy! Some people add sugar…don’t be fooled!

Wild ducks roamed in abundance. In ancient Persia, ducks and pomegranates were symbols were a perfect pairing. Makes sense when you look at this gorgeous stew! Persian princes ate this dish regularly. Those jeweled pomegranate seeds play a vital role in numerous Iranian dishes. The most popular and enticing dish for many Persians (and me) is fesenjan!

“Joanna’s Vegan Corner”

The classic Iranian sweet-sour sauce works as well with veg as it does with poultry. Instead of chicken use: * optional -mint leaves garnish

* 1 large sweet potato, peeled and cut into 4cm chunks
*1 large floury potato, peeled and cut into 4cm chunks
* ½ celeriac, cut into 4cm chunks
* 400g brussels sprouts, trimmed and halved *fresh mint leaves (optional)

A Meal Fit For A King and Persian Princes!

Thai Basil Stir Fry #For Lovers💘

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A chef romanced his girlfriend with this delicious stir fry; Romance with Jason Rosso; see “4 Senses” TV show S1.E4 [watch the video] My favorite stir fry came directly from a food cart owner in the orient. “When I’m in the ‘Dog house’ out comes the Thai Basil Stir fry” ..and all is well again!”

Food For Romance

Rice Noodles is the best compliment to this Thai Basil Stir Fry. You will not find this recipe anywhere else on the Internet, except on the cooking show 4 Senses” TV show S1.E4 . YUM! 💗

Would you like to stir in more romance?

ASK THE EXPERT

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‘Romantic’ Thai Basil Stir Fry 💗

Chop, Sauté and Serve!

Thai Basil Stir Fry #For Lovers

  • Servings: 2
  • Difficulty: Easy
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INGREDIENTS

  • 1 large carrot
  • 1 yellow pepper
  • 1/2 red onion (+ 1 scallion optional)
  • 2-3 oz of stock
  • 1 oz. white wine
  • 1 egg
  • 1 oz. (2 tbsp) sesame oil
  • 1 can of coconut milk – combined with 2 oz soy sauce, 2 oz fish sauce, 1 tbsp. chilli flakes
  • 1 thumb ginger diced (about 2 inches long)
  • 1 lime – sliced into quarters
  • 1 chicken breast (cubed)
  • 10 shrimp – de-veined, de-shelled – leave shell on the tip of the shrimp
  • Medium – Wide rice noodles (cooked) – enough for 2 people
  • 8-10 fresh basil leaves

INSTRUCTIONS

  1. Crack an egg into the hot oil and scramble it for 20 seconds
  2. Add cubed chicken –mix until color starts to change
  3. Add julienne sliced carrots, pepper & red onion
  4. Add diced ginger
  5. Add 1 oz white wine (to steam)
  6. Add 1 oz of stock ( add other 2 oz. later, if dish is too dry)
  7. Add coconut sauce mixture (see ingredient list)
  8. Bring to a boil and mix to ensure chicken is done.
  9. Add cooked rice noodles –mix well for 2 minutes.
  10. Add shrimp –cook lightly until done.
  11. Add chopped basil (and chopped scallion) as your topping -yum!

The immersion of flavors begins with sesame oil, and ends with a finale of fresh basil and lime!

DISH, FLAVORTOWN! , BASIL, SESAME OIL, MAKES THIS DISH FOR LOVERS !!!

VARIATIONS

This dish was added to the menu at Milestones in Ontario, Canada by cupid’s Chef Jason Rosso. They added a drizzle of peanut sauce. All you need is add 2-3 tablespoons unsalted unsweetened creamy peanut butter to 1/3 of the coconut milk mixture and pour on top. Hot jalapino peppers sliced in rings is another addition that gives heat, or, 1 hotter Serrano chili, seeded and sliced. SUBSTITUTION: The recipe calls for chili flakes. They are not common in all regions. I used red pepper flakes. You can use chili powder if you wish, or a combination of both.

Chicken Marbella

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CHICKEN STORY -Juicy!  Chicken Marbella recipe was voted the fan favourite dish of the 25th anniversary edition of the Silver Palate Cookbook. Julee Rosso and Sheila Lukins get top billing for popularizing this chicken dish. The  real inspiration was from  the tajines of Morocco and from the cuisines of southern Spain. It also has a similarity to the classic French dish “lapin aux pruneaux“.  It was never discovered in  Marbella but in New York city.  However, the flavour influences were from those areas.   S.S.F. has given this dish a new healthy spin. This recipe is S-O-O-O delicious. It is a great dish for entertaining and can be served hot for dinner or even cold for an outdoor picnic. It will be a smash hit every time. Three bay leaves helps makes this a stunning dish famous for its sweet, tangy, briny, garlicky flavor. Cutting back on the brown sugar maintains  the right balance of flavors.

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Chicken Marbella Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Marinating time: 3 hours to overnight
  • Yield: Serves 5-6

Although the original recipe calls for 4 small chickens to be quartered, you could easily do this recipe with 5 pounds of chicken pieces, thighs and breasts. Bone-in pieces would be more flavourful.

This recipe can easily be doubled.

Ingredients

INGREDIENTS

  • 4 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
  • Garlic cloves, 5 minced
  • 4 Tbsp dried oregano
  • Coarse salt and freshly ground pepper to taste
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/2 cup pitted prunes
  • 1/4 cup or 8 large pitted Spanish green olives, cut in half
  • 1/4 cup capers with a bit of juice
  • 3 bay leaves
  • 1/4 cup brown sugar or preferably a brown sugar substitute
  • 1/2 cup white wine
  • 2 Tbsp fresh Italian parsley, finely chopped

METHOD

Marinating Chicken

1 Marinate the chicken: In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, sugar substitute, wine and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. (You can also optionally freeze at this point.)

2 Preheat oven to 350°F. Place chicken in a large baking pan, top with marinade. Arrange chicken in a single layer in the pan and spoon marinade over it along with all the other ingredients: prunes, olives, capers, etc.

Final Touches

3 Bake until done: Bake for 50 minutes to 1 hour, basting occasionally with the pan juices. Chicken is done when a sharp knife inserted into the thigh pieces, at their thickest point, run with clear yellow juices (not pink).

4 If the sauce is watery, remove the chicken and reduce the sauce  to make it thicker and more flavourful.

5 Serve with pan juices. With a slotted spoon, move the chicken, prunes, olives, and capers to a serving platter. Pour some of the pan juices over the chicken and sprinkle generously with parsley. Serve remaining juices in a gravy boat.

6. If serving cold, let the Chicken Marbella cool to room temperature in the cooking juices before transferring to a serving platter. If the chicken has been covered and refrigerator and you are serving it outdoors or at a picnic site, allow it to come to room temperature before serving. By the time you arrive at the al fresco site or have your table set and the sides out, the temperature should be fine. Spoon some of the reserved juices over the chicken.

Chicken Marebella -Plated For A Starry Night

DRIED PLUMS OR PRUNES YOU’VE BEEN IGNORING: Whether you have 1 prune or 10 prunes a day, you not only improve muscles, bones, digestion, you improve your eyesight. Vitamin A and K are included in this super food. Bone density is improved more with prunes than any other fruit. Some doctors claim after 3 months reverse osteoporosis occurs when adding [100 grams = 10 prunes = 240 cal]  prunes to your daily diet.  It is also a deterrent for arthritis.  You can adds prunes to your smoothies, trail mix or simply snack on a prune if you are looking for a sweet treat!

NUTRITION INFORMATION
Serving size: ¼ of recipe Calories: 402 Fat: 25 Saturated fat: 3 Unsaturated fat: 15 Trans fat: 0 Carbohydrates: 29 Sugar: 13 Sodium: 829 Fiber: 4 Protein: 10 Cholesterol: 25