Poultry – Taste&Travel Magazine https://tasteandtravelmagazine.com For people who love to Read, love to Eat, and love to Travel Thu, 09 Jul 2020 21:39:27 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.2 https://tasteandtravelmagazine.com/wp-content/uploads/2018/02/cropped-TTI-MAG-LOGO-512x512-32x32.png Poultry – Taste&Travel Magazine https://tasteandtravelmagazine.com 32 32 A Kind of Italian Roast Chicken https://tasteandtravelmagazine.com/2020/06/italian-roast-chicken/?utm_source=rss&utm_medium=rss&utm_campaign=italian-roast-chicken https://tasteandtravelmagazine.com/2020/06/italian-roast-chicken/#respond Fri, 12 Jun 2020 21:00:58 +0000 https://tasteandtravelmagazine.com/?p=6672 A recipe from the cookbook Bitter Honey by Letitia Clark.

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The perfect thing for a relaxed gathering. Plenty of wine, fresh bread and a green or bitter salad are the only other things necessary.

Ingredients

  • Chicken 1, roughly 1.6 kg (3 lb 8 oz)
  • Sea Salt and Freshly Ground Black Pepper

For the rosemary, anchovy, garlic and lemon butter

  • Anchovies 1 small tin (or 12–14 fillets)
  • Lemon 1 small, zest and juice
  • Garlic 2 cloves
  • Butter 200 g (7 oz)
  • Chopped Rosemary 2 Tbs

Cook It

  1. Preheat the oven to 180˚C (350ºF/Gas 4).
  2. Season the chicken lightly all over, inside and out.
  3. Put all the butter ingredients into a blender and blitz until smooth. Taste for seasoning.
  4. Stuff some of the butter inside the cavity, under the skin and all over the breast. Smear the rest all over the chicken with your hands.
  5. Place the bird breast-side down in a roasting tin and cook for 45 minutes. Remove from the oven, baste the bird all over with the juices, and then turn it breast-side up. Turn up the oven to 200ºC (400ºF/Gas 6) and roast for another 20 minutes. Insert a skewer into the fattest part of the thigh and press; if the juices run clear, the bird is done. If not, then put back in the oven for a little longer. Once cooked, leave to rest for a few minutes before carving and serving with all of its delicious juices.

Recipe excerpted from Bitter Honey: Recipes and Stories from Sardinia by Letitia Clark © 2020 Reproduced by permission of Hardie Grant. All rights reserved.

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Arroz Preguento do Bento https://tasteandtravelmagazine.com/2020/01/arroz-preguento-do-bento/?utm_source=rss&utm_medium=rss&utm_campaign=arroz-preguento-do-bento https://tasteandtravelmagazine.com/2020/01/arroz-preguento-do-bento/#respond Tue, 07 Jan 2020 22:19:47 +0000 https://tasteandtravelmagazine.com/?p=6506 From Brazil, a popular chicken dish with many interpretations.

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In Minas Gerais, Brazil, cooks create a seasoning mix called Sal Com Alho by crushing garlic with salt in a mortar. You can enrich it with ground black pepper and add ginger, marjoram or saffron to taste if you wish. Start the recipe ahead of time as the chicken needs a couple of hours to absorb the seasoning.

Ingredients

  • Chicken Thighs and Drumsticks 1 lb
  • Salt 2 tsp
  • Garlic 2 fat cloves, peeled
  • Marjoram 1 tsp
  • Black Peppercorns 1 tsp
  • Vegetable Oil for frying
  • Onions 2 medium, diced
  • Button Mushrooms sliced, 1 cup
  • Parsley 15 sprigs
  • Chives 15 stems
  • Red Finger Chile Pepper 1, finely sliced
  • Yellow Bell Pepper 1, finely sliced
  • Okra 1 lb
  • Parmesan Cheese 200 g, grated
  • Cooked Rice 4 cups
  • Chicken Broth 1 cup
  • Cherry Tomatoes 1 pint
  • Butter 2 Tbs

Cook It

  1. In a mortar, pound the garlic, salt, marjoram and black pepper into a paste. Rub all over the chicken and set aside for two hours.
  2. Heat the vegetable oil in a deep skillet and fry the chicken until golden brown and cooked through. Remove from the pan and set aside.
  3. Add the diced onions to the skillet and scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until the onions are well browned. Deglaze the pan with a little of the chicken broth.
  4. Remove the chicken meat from the bones and roughly shred it. Add to the skillet along with the cooked rice and stir to combine. Add the remaining chicken stock, lower the heat and allow to cook until the stock has been absorbed. Meanwhile, heat the butter in a small pan until it sizzles and swirl the cherry tomatoes in it until they just start to soften. Grill the whole okra in a dry cast iron pan or under the broiler until blackening in Serve the rice garnished with the sliced red chile, yellow bell pepper and s sprinkling of parmesan. Serve the okra and cherry tomatoes on the side.
Adapted from a recipe by Chef Flavio Trombino of Xapuri Restaurant.

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Pollo al limone https://tasteandtravelmagazine.com/2019/09/braised-lemon-chicken/?utm_source=rss&utm_medium=rss&utm_campaign=braised-lemon-chicken https://tasteandtravelmagazine.com/2019/09/braised-lemon-chicken/#respond Sat, 14 Sep 2019 15:24:41 +0000 https://tasteandtravelmagazine.com/?p=5815 Chicken with the sunny flavours of the Mediterranean, from the cookbook Cucina Siciliana by Ursula Ferrigno

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An easy weeknight supper dish with the sunny flavours of the Mediterranean, from Cucina Siciliana by Ursula Ferrigno.

Ingredients

  • Chicken Thighs (preferably organic) 8, bone in and skin on
  • Italian ‘00’ Flour 2–3 Tbs
  • Olive Oil 3 Tbs
  • Zest of 3 unwaxed lemons, thinly pared
  • Onion 1 small, chopped
  • Sage 2 sprigs
  • Dry White Wine 1 cup
  • Water 1⁄4 cup
  • Sea Salt and Freshly Ground Black Pepper

Cook It

  1. Pat the chicken pieces dry with paper towels, then dust them lightly with flour all over.
  2. Heat the olive oil in a large, heavy sauté pan over medium-high heat. Add the chicken pieces to the pan and brown well on all sides. Using a slotted spoon, transfer the chicken to a plate and season with salt and pepper.
  3. Reduce the heat to medium-low and add the lemon zest, onion and sage to the oil remaining in the pan. Sauté until the onion is golden and tender, about 10 minutes.
  4. Return the chicken to the pan, along with the juices that have accumulated on the plate. Pour the wine over the chicken, partially cover the pan and simmer gently for 50–55 minutes, or until the chicken is very tender and most of the wine has evaporated. The chicken should be nutty brown in colour and glazed with the pan juices. Check the seasoning.
  5. Arrange the chicken pieces on warm plates. Skim the fat from the pan juices, then taste and adjust the seasoning. If too thick, stir in 1–2 tablespoons water. Pour the juices over the chicken and serve.

Excerpted from Cucina Siciliana by Ursula Ferrigno, published by Ryland Peters & Small (CAN $27.95). Photography by David Munns © Ryland Peters & Small. Used with permission from the publisher.

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Chicken in Almond Sauce with Coriander Rice https://tasteandtravelmagazine.com/2019/04/chicken_in_almond_sauce/?utm_source=rss&utm_medium=rss&utm_campaign=chicken_in_almond_sauce https://tasteandtravelmagazine.com/2019/04/chicken_in_almond_sauce/#respond Wed, 17 Apr 2019 21:12:12 +0000 https://tasteandtravelmagazine.com/?p=5671 A dish that reflects San Miguel de Allende's Spanish colonial heritage.

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San Miguel de Allende is famous for grilled and rotisserie chicken joints. Here’s a more traditional chicken recipe, with a sauce thickened with almonds, a reflection of the city’s Spanish colonial heritage.

Ingredients

  • Chicken Thighs 4, skinned and deboned
  • Olive Oil 2 Tbs, divided
  • Onion 1 small, chopped
  • Garlic 3 cloves, chopped
  • Tomato Purée 1 cup
  • Raw Almonds 100 g
  • Cumin Powder 2 tsp
  • Hot or Sweet Paprika 2 tsp
  • White Wine ½ cup
  • Chicken Stock 1 cup
  • Salt and Freshly Ground Black Pepper to taste
  • Green Bell Pepper 1, thinly sliced
  • Cooked Rice 2 cups
  • Fresh Coriander a generous handful, leaves and stalks finely chopped
  • Green Onion 1, finely chopped

Cook It

  1. Heat half the olive oil in a skillet and sauté the onions until softened and translucent. Add the garlic and sauté for about 30 seconds more, until the garlic is fragrant but not browning.
  2. Scrape the mixture into a blender along with the tomato purée, almonds, cumin, paprika, salt and pepper. Blend to a smooth sauce, adding ¼ cup of the chicken stock if necessary to loosen the mixture.
  3. Heat the remaining olive oil in the skillet and brown the chicken pieces on both sides. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan. Add and add the remaining chicken stock, cover with a lid and simmer over low heat for 15 minutes.
  4. Add the blended almond sauce and the sliced green pepper. Cover the pan again and cook for about 5 minutes, until the sauce is heated through and the peppers have softened.
  5. Stir the chopped coriander and green onion through the cooked rice and season with salt and pepper. Serve with the chicken. Provide a bottle of Mexican hot sauce such as Cholula or Valentina for those who like to spice things up!

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Nashville-Style Hot Chicken https://tasteandtravelmagazine.com/2017/11/nashville-style-hot-chicken/?utm_source=rss&utm_medium=rss&utm_campaign=nashville-style-hot-chicken https://tasteandtravelmagazine.com/2017/11/nashville-style-hot-chicken/#respond Wed, 08 Nov 2017 18:32:31 +0000 https://tasteandtravelmagazine.com/?p=2664 Nashville has always been the red-hot centre of country music, but it's also a hub for red-hot chicken!

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Ingredients

  • Whole Chicken 2 x 4 lb, each cut into 10 pieces (breasts halved)
  • Freshly Ground Black Pepper 1 Tbs
  • Kosher Salt 2 Tbs plus 4 tsp
  • Eggs 4 large
  • Buttermilk 2 cups
  • Tabasco Sauce 2 Tbs
  • Flour 4 cups
  • Vegetable Oil about 10 cups
  • Cayenne Pepper 6 Tbs
  • Dark Brown Sugar 2 Tbs
  • Powder 1 tsp
  • Garlic Powder 1 tsp
  • Paprika 1 tsp
  • White Bread or Pancakes and Sliced Pickles for serving

Cook It

  1. Toss chicken with black pepper and 2 Tbs of the salt in a large bowl. Cover and chill at least 3 hours.
  2. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp salt in another large bowl.
  3. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
  4. In a Dutch oven pour in oil to measure 2″. Heat over medium-high heat until a deep fry thermometer registers 325°F.
  5. Working in 4 batches (and be sure to return oil to 325 degrees between batches), fry chicken, turning it occasionally until the skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160°F for white meat and 165°F for dark, 15-18 minutes. Transfer to a wire rack set inside a baking sheet. Let oil cool slightly.
  6. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; slowly and carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with pickles and white bread.
  7. Chicken can be seasoned 1 day ahead and kept refrigerated until you’re ready to cook.

 

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