Don't be Chicken! / CM
DON'T BE CHICKEN — From the COOKS.COM Culinary Archive.
DON'T BE CHICKEN
CONTENTS
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Supermarkets charge a premium to consumers for providing the convenience
of chickens which are cut-up and ready to cook. Once you have the
equipment and the knowledge to cut your own chickens at home, you'll be
able to realize substantial savings. You'll also be able to produce the
types of cut that you require, and you will be able to make premium
sections which include more meat than store cut pieces normally do.
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New products on the market such as disposable cutting sheets can help
make cleanup easier, but these products will increase costs.
When selecting a cutting board, choose dishwasher safe NSF approved
materials. Wood cutting boards should be saved for other meats, fruits
and vegetables, but avoided when cutting poultry, as wood is not easily
sterilized. If you must use wood, rub it down with a solution of kosher
salt and vinegar. Scrape it down with a board scraper. Pour on several
tablespoons of rum and allow to soak into the wood for several minutes.
Dedicate your cutting board to raw poultry use only. After use, wash
thoroughly in hot soapy water and wipe down with a rum or vodka soaked
paper towel and store in a dry place. To avoid bacterial contamination,
never use the same utensils or dishes with raw poultry that you will use
for cooked poultry. It is not enough to simply cover the dish with foil
or plastic wrap, as droplets may spill onto the dish as the plastic or
foil is removed, or your hands may touch the dish after removing the
wrap. Always use a separate dish and utensils and be sure to wash your
hands thoroughly with hot soapy water before handling the fresh
equipment. It doesn't pay to use shortcuts when handling poultry.
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Use a sharp, good quality knife, but not your best (or even a
particularly expensive) knife, as you will be cutting through bone. A
cleaver can also be useful once you become more practiced.
If you plan to make lots of homemade soups and stocks, (see recipes
below) you may want to consider investing in a cooker with a cast iron
burner. These are available also as hot-plate type appliances. The cast
iron burners are helpful in maintaining a slow and even heat. Heavy cast
iron or stainless steel pans prevent scorching and allow you to start
off well by browning food nicely when required without burning.
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Select plump chickens that are white--yellowish in color with skin that is
intact. Avoid chickens with bluish or reddish areas. Do not consider
chickens which have been double wrapped in plastic wrap, since these might
have been sitting for too long and re-packaged.
Rinse the chicken well in cold running water and remove packets from
inside. Pat dry.
Grasp one leg and pull it up and away from the body of the chicken. Cut
through the skin to expose the hip joint. Bend the leg backwards until
the hip joint pops out of the socket. Cut through the joint
entirely. Repeat this with the opposite leg.
Bend the drumstick toward the thigh in order to expose the knee
joint. Using the point of your knife, locate the junction between the
two bones. Cut this into two pieces through the joint. When cutting
around the joint of the chicken leg lower half (the section which remains
once the drumstick has been removed) include a portion of meat from the
backbone by slicing further along with your knife. Repeat with the other leg.
Holding the wing away from the body, sever through the joint, including a
portion of the breast in the cut along with the wing. Repeat with the
other wing.
There is a small section of cartilage where each rib bone attaches to the
back rib cage. Together, these form a line which can be cut through in
order to sever the breast rib cage section from the backbone rib cage
section. Slice through this cartilage and pull the back rib cage
outward (you will hear a snap as it cracks) to remove the lower
carcass. Save this for the stockpot.
Tip: Save it for a rainy day! Keep a ziplock bag in the freezer until
you're ready to make soup. Each time you cut up a chicken, add the
"extras" to the stockpot bag. Before too long you'll have the makings
of a wonderful, hearty soup to take the chill off those cold rainy days.
To separate the chicken breasts, (which are still attached to one
another), place them skin side down on the cutting board. Plunge the
sharp tip of a sturdy knife straight down into the keel bone (the
darker bone in the center) dividing it in half. Draw the knife down
and straight towards you to break the keel bone in half and slice down
through the cartilage. You can hit the back of your knife with a heavy
item to help finish this procedure in the event your knife seems
"stuck". Rinse in cold running water to remove any shards.
If you won't be using your chicken pieces right away, place them in
ziplock bags and store them in the refrigerator for up to two to three
days. See the section later in this article for longer storage options.
You may want to use one of the following marination methods to enhance
flavor and keeping qualities. Rinse off marinade prior to cooking and
then re-season. Discard remaining marinade after use.
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Directions: For each marinade given, combine ingredients and pour over
cut chicken pieces in Ziploc bag. Refrigerate until needed, one hour to
overnight.
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1 cup buttermilk.
3/4 teaspoon kosher salt.
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1 cup kosher salt dissolved in 1 quart water.
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1/2 cup white or rice vinegar mixed with 1/4 cup peanut oil.
1 tablespoon of salt or 3 tablespoons soy sauce.
1-2 tablespoons chopped ginger.
1 tablespoon dark molasses.
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1/2 cup wine vinegar.
1/4 cup olive oil.
1/2 teaspoon oregano.
3/4 teaspoon basil.
1/4 teaspoon garlic and onion powder.
1/4 teaspoon red pepper flakes.
1 teaspoon kosher salt.
1/2 teaspoon pepper.
1/4 cup freshly chopped parsley.
1/2 teaspoon crushed rosemary or sage.
Note: you can substitute 3-4 cloves of minced or crushed garlic and a
freshly chopped onion, but do not add these until last few hours of
marinating as the strong flavors do not keep well overnight in the
refrigerator.
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One half cup vegetable or olive oil.
1/2 cup chopped grapefruit, lemons,
or oranges (no need to remove seeds).
1/4 cup freshly squeezed citrus juice.
1/2 teaspoon salt or 1 tablespoon soy sauce.
1-2 chopped fresh green onions.
1/4 cup freshly chopped parsley or cilantro.
1/2 teaspoon celery seed.
If using oranges, a few tablespoons of freshly minced ginger are a
nice addition.
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Place one gallon sized plastic stockpot freezer bag full of chicken
backs, wing tips, gizzards, skin, miscellaneous bones (no
livers), etc. into 6 to 8 quarts of water in a large stockpot. Add one
large onion which has been stuck with a few cloves. Add two to three
carrots, two to three stocks of celery, 8 to 10 peppercorns, two bay
leaves and three to four fresh sage leaves and a stick of fresh rosemary
and a pinch of thyme. Mince a half a dozen large cloves of garlic,
and 1/3 cup of fresh Italian parsley and 3/4 teaspoon kosher or sea
salt, and 1/2 teaspoon freshly grated black pepper. Simmer, do not
boil, over low heat for several hours. Remove and discard bones,
bay leaves, and cloves. Mince onion, carrots and celery and return
to soup. Chill and skim congealed fat from surface.
Soup can be stored in refrigerator for up to one week, but can be
freshened by being brought to the boil and then returned to
refrigeration. If you don't plan on using the stock within this time
frame, freeze it.
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Some convenient methods of freezing stock are:
1. Pour the cooled stock into ice cube trays and freeze. Pop out of
the trays and store in ziplock bags. Take out only as much as you need.
2. Line a bowl with plastic wrap or aluminum foil with sufficient
overhang to cover the top of the bowl. Pour the stock into the bowl
and freeze. Bring the foil or wrap over the top to cover in full to
close. Remove from bowl and return to freezer.
3. Simply store in plastic containers, ziplock bags, microwave-safe,
can-freeze jars, or Food Saver bags. Microwave-safe containers, Food
Saver bags and can-freeze jars are particularly convenient since food
can also be microwaved or heated in the same container, saving on dishes.
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From a stockpot emerge all of the great soups the world has to
offer. The list of recipes which can be enhanced by the use of
homemade chicken stock is endless and limited only by the imagination.
Here are a few great ideas to help get you started.
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Add 2 heads of washed Escarole greens which have been torn into bite-size
pieces to the soup during the last 30-45 minutes of cooking. Stir in
chopped Pepperoni or Proscuitto and pork meatballs (see below). Season
with salt and pepper to taste, red pepper flakes, and one half teaspoon
each basil and oregano. During the last five minutes, add one can
cannellini beans, drained (or you may pressure cook dried beans
in advance). Serve with crusty bread for dipping. Optionally, add
spaghetti which has been broken into 3 inch pieces, cooked, and
drained. Sprinkle before serving with freshly grated Parmesan cheese.
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Combine 1 egg with 1 lb ground pork and 1 cup bread or cracker crumbs
and 4 tablespoons freshly chopped parsley and Parmesan cheese. Season
with salt, pepper, and garlic powder. Mix to combine and form into 2
inch balls. Drop into soup for final 40 minutes of cooking. Recipe
may be doubled or tripled and you may optionally use half ground veal
or beef and half pork.
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Chop 2 to 3 pounds of well washed Kale greens from which the stems have
been removed and add to chicken stock during last 45 to 60 minutes of
cooking. Add 1 tablespoon Frank's hot sauce, 1 tablespoon paprika, 1
pound chorizo or linguica, chopped, and one can of pink or black beans,
drained. Season with salt and pepper to taste and serve with garlic
flavored croutons.
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Slice Chinese cabbage or bok choy into 1 inch pieces. During final hour
of cooking, add one quarter cup thinly sliced ginger (removed before
serving) along with greens to the Stockpot. Thinly slice pork loin or
chicken breast (or optionally use pork meatballs from recipe above,
eliminating the Parmesan cheese) and add to soup to simmer during
last 40 minutes. Serve with Udon or other fresh noodles which have
been prepared according to package directions. Season to taste with
soy sauce and black pepper.
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Roast three to four pork chops in the oven at 425F for 15 minutes and
transfer to Stockpot while still hot for the final half-hour of
cooking. Add finely chopped Savoy cabbage, 1 large Vidalia or sweet
onion, finely minced or chopped, one half cup well washed jasmine
rice, a pinch of red pepper flakes and a tablespoon Frank's hot
sauce. Simmer until rice is tender and serve. Season with salt and
pepper to taste.
Variation #1: Add one can Campbell's Tomato Soup, 1 tablespoon cider
vinegar and 1 teaspoon Hungarian paprika for a hot, sweet, sour
cabbage soup variation.
Variation #2: Use chopped pork loin instead of pork chops. Serve with
Stuffed Cabbage Rolls.
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In a large bowl, combine 1 cup of bread crumbs, freshly made in an
equal quantity of grated Parmesan cheese. Whisk together with two
whole eggs. When ready to serve, pour 2 quarts of boiling chicken
stock over the bread crumb mixture, beating rapidly with a wire
whisk. Boil over medium-high heat for five minutes, stirring
continuously. Serve with a side dish of freshly grated Parmesan or
Romano cheese, black olives, crusty Italian bread and a good quality
extra-virgin olive oil seasoned with oregano, basil, chopped garlic
and sea salt and pepper for dipping.
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In a small saucepan, using 1 tablespoon of butter and 1 tablespoon of
olive oil saute one onion, thinly sliced, and two minced cloves of
garlic. Do not allow the garlic to brown, so you may wish to add it
just as the onions become translucent. Add two cups of chicken
stock. Stir in 3 to 4 tablespoons Wondra flour, 1/2 teaspoon Bell's
seasoning (or powdered sage), 1/2 teaspoon each garlic and onion powder,
one small can sliced mushrooms (add the mushrooms toward the end so
they stay firm) and one half teaspoon Gravy Master, Kitchen Bouquet or
Maggi (optional). Alternatively, add 1 teaspoon chicken bouillon
granules or one bouillon cube, crushed. Stir in one quarter cup chopped
celery leaves or freshly chopped parsley. Simmer over low heat until
thickened, season to taste with salt, pepper, onion and garlic powder
before serving, but do not add salt until you taste the gravy
first. Thin to desired consistency using additional stock or a few
pats of butter or tablespoons of cream. Thicken with additional Wondra
flour, stirring as you add in order to avoid lumps. If you have
leftover chicken drippings from a roast, these may be added.
Variation: Sauté salt pork or bacon to use at the start instead of olive
oil or butter. If you're on a special diet, just use olive oil.
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Prepare the same as the gravy above, but add more chicken stock to make
a thinner gravy. Add additional sweet onions, as desired and 1-2 lbs
boned chicken breast depending on the amount of servings required. You
may want to substitute a large package of fresh mushrooms for the
canned mushrooms. Prepare Mueller's or Pennysylvania Dutch broad
style egg noodles according to directions on package. Using a
slotted spoon, mound chicken meat on top of noodles for each
serving, and top with a ladle of gravy.
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Prepare the same as the gravy above, but add more chicken stock to make
a thinner gravy. Add 1/2 inch chunks of 4-5 whole large carrots and
3-4 large potatoes cut into one inch chunks. Slice and add a large
sweet onion or two. Add 1-2 pounds chicken breast cut into one inch
chunks.
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Select a large roasting chicken. Cut into serving sized pieces. Chop 1/4
lb salt pork, bacon, or smoked ham and add to oil. Using a cleaver, cut
the breasts into three sections. Cut the leg into two pieces (thigh and
drumstick). Select a large baking sheet. Pour in 1/3 cup olive oil. Place
chicken pieces in pan, well separated. Thinly slice one onion and
distribute over chicken pieces. Peel and cut 3-4 baking potatoes into 2 1/2
inch chunks and distribute between chicken pieces.
Turn all to coat well with olive oil. Sprinkle lightly with garlic powder,
onion powder, 1/2 teaspoon each of basil, oregano, and 1/4 teaspoon red
pepper flakes. Place in pre-heated 425F degree oven for 15 minutes.
Reduce temperature to 350F and continue to roast until chicken is tender
and juices run clear and not pink when poked with a knife straight
through to the bone (about 1 hour, depending upon the size of the
chicken). Be careful not to overcook as this will make the chicken
dry. The white meat will finish cooking before the dark meat, so you
might want to take that out while the rest finishes cooking.
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And now, for us, it's back again to the Test Kitchen of Cooks.com to
discover and re-discover new and tried-and-true masterpieces of
flavor. And so we'll leave you, for now, on your own path to
adventure in culinary preparation, armed with new ideas and
fresh menus.
We hope we've provided an inspirational springboard to help you
reinvent your poultry repertoire.
Use your imagination to create combinations of these dishes to invent
your own classic. And be sure to share it with us at Cooks.com so that
we may share it with all of you.
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