Lyn just forwarded this link to me and I happen I have an bunch of left over chicken which I was going to make soup but this sounds interesting. 

https://cooking.nytimes.com/recipes/1018861-pressure-cooker-bone-broth-or-chicken-stock?utm_source=sharetools&utm_medium=email&utm_campaign=website®i=1&join_cooking_newsletter=false&login=facebook#_=_

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Buttermilk-Marinated Roast Chicken Recipe

Buttermilk-Marinated Roast Chicken Recipe

I saw this recipe and the placement of the pan in the oven caught my attention, I like to marinate my birds in buttermilk, so I tried something close to this. Thanks Samin Nosrat for the inspiration to try the cooking placement of pan method was well worth it, Lyn acutally brought it up again when Wholefoods had whole chickens on sale.

Ingredients

  • 1 whole 4-pound chicken, cleaned (organs removed) and patted very dry
  • Kosher salt and pepper
  • 1 quart buttermilk, well shaken- I use the powered just add water kind, always have it handy love how this tenderizes chicken etc.
  • 1 onion and 1 lemon quarters
  • 1 or 2 bay leaf

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How

  1. 24 hours before you want to eat this chicken, salt inside and out with at least a few tablespoons, if not more. The reason is that much of the salt will get washed off by the buttermilk, so here you’re helping the inside of the chicken get seasoned. I wrapped in plastic wrap and placed in frig overnight.
  2. Place the chicken in a re-sealable plastic bag and fill the bag with the buttermilk.
  3. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. Over the next 8-24 hours you can turn the bag so each part of the chicken gets marinated, but that’s not essential.
  4. When you’re ready to roast, preheat the oven to 475 degrees.

Note: Next time I’ll place my cast iron or chefs’ pan in there so it gets piping hot. You hear the sizzle when you place the chicken on the pan.

  1. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. You can lightly rinse it if you want.
  2. Place the bay leaves, onion and lemon in the chicken’s cavity.
  3. Truss the chicken by placing a 12-inch length of butcher’s twine with its center in the small of the chicken’s back. Tie the twine around each wing tightly and then flip the chicken over and use the remaining twine to tie the legs together as tight as you can.
  4. Drizzle with a little olive oil, season with salt and pepper or alternative salt seasoning and place the chicken in the pan carefully to make sure the legs will fit as below described and the handle is towards you.
  5. Place the pan in the oven with the legs pointing toward the back left corner and close the door. You should hear the chicken sizzling pretty quickly.
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  7. Roast for 15 to 20 minutes. When the chicken starts to brown, lower the heat to 425 degrees and continue roasting for 30 minutes and then move the pan so the legs are facing the back right corner of the oven.
  8. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you cut between the leg and the thigh. If it starts to get to brown for your taste you can always make a loose tent with tin foil.
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  10. When the chicken’s done, remove it to a platter and let it rest for 10 to 15 minutes before carving it
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Cooking from the gut Pineapple Chicken Stir Fry

Cooking from the gut Pineapple Chicken Stir Fry

Got home and saw the pineapple that needed to be cored and sliced, did that.

Opened the frig and looked…… grabbed a boneless chicken breast, red pepper, coconut soy sauce, rice wine vinegar, a teaspoon of corn starch and  some fresh chives from the deck and peanuts love me my peanuts.

Mixed the soy sauce, vinegar and cornstarch to add when everything was done for a sauce was between 1/4 and 1/2 cup.

mixed some pepper to about a 1/4 cup of flour in a bag and added chicken shake to coat.

Shake off excess flour and put on plate until oil is heated in fry pan.

I used a fry pan is better with the electric stove than a wok get that evenly distributed heat.

Stir fried the chicken till almost done, added the pineapple, red pepper for a few minutes, peanuts, chives.

Stir sauce and add to pan, mix to thicken and cover.

If I had some asparagus that would have been nice.

Anyway came out pretty good.

Yes the chives were flowering added some nice color don’t you think.

Unofficial start of Summer, Butter Milk Brined Smoked BBQ Turkey Breast

Unofficial start of Summer, Butter Milk Brined Smoked BBQ Turkey Breast

My days of living on Cape Cod you always heard the phrase the unofficial start of  summer on memorial day weekend. Most think of the cape with hot lazy days on the beach or sailing across the bay for some ice cream in West Falmouth. Most forget that Memorial Day can be kind of cold and I always suggest sweatshirts. Well today is not disappointing here in Milford it is a raw 51 degree and they are forecasting rain. The Milford Facebook page for Milford community is a buzz with does anyone know it the parade is rain or shine? We moved into Yale Drive many moons ago and this was our welcome to Milford event even ran into the past owners of the house. Now I work down town and get a birds eye view of most Milford parades and fondly remember walking along side the band with water bottle in hand ready to rescue a thirsty member. Anyway before I get to nostalgic or totally drawn into the sound of the waves on the beach, back to my point. Lyn had a hankering for some turkey and we found a bone in breast at the store so I decided to BBQ it and welcome summer to our deck.

Grabbed the Apple wood chips my basic brown sugar, paprika rub, made up  a quick brine

We had a 9 pound bone in full turkey breast.

Brine – can be any mixture this is what I did

  • 1 cup kosher salt
    1/2 cup granulated sugar or brown sugar.
    Small handful of aromatics (2-3 garlic cloves, whole peppercorns, bay leaves, whole all spice)
  • 1 quart of water
  • Bring the water  salt and other spices to boil until salt is
  • 2 quarts of butter milk – I always have powdered on hand great for chicken marinade makes so moist.
  • Add 4 cups or so of ice cubes to bring to room temperature.
  • Mix the buttermilk and brine together

In mean time open bag and place in a larger stock pot – 1 jumbo zip lock bag

  • Place the turkey in bag – extra pair of hands works great
  • pour the buttermilk brine over turkey and squeeze out as much air as you can.
  • Place in refrigerator for 24 hours – HINT clear a space before so you don’t get surprised and start to use choice works while balancing a 15  pound pot. This is from past experience.

Rinse the turkey and dry with paper towel and let come to room temperature.

 

I always have a basic brown sugar paprika rub on hand  since I tend to make a bib batch. You can use your favorite home made or store bought.

I like to place a little butter under the skin.

Rub turkey with olive oil and then rub the whole turkey with your rub.

I have already started the grill first by taking a good couple of handfuls of the wood chips and putting in a loosely sealed  aluminium foil pouch. I did not turn the heat on the side with the wood chips until I placed the turkey in.

Right, the turkey has been put on a rack in pan with water at ready to put in once on grill.  Place the turkey on the non  heat side and put water in the pan. At this point I have turned the far side to high and the middle and right side to no flame. I also have place a meat thermometer in to watch the temp. I’m going to use indirect heat method.

Close the lid, watch the temp so it does not go to high, mine stayed around 250-300. I waited an hour by this time the chips were long smoked out and then turned  so the other side is facing the heat.

Cooked until 165 or there about. I usually don’t like to use those plastic pop up guides but it was there and what the heck. it popped before the temp said 165 but I grabbed my instant thermometer and it agreed to time for a new battery for the old one.

At one point Lyn said no more smoking it makes me too hungry

There are only 2 of us so take out the food saver and open the freezer door.

This is a turkey weekend so last night I made and old favorite of ours

Bahn Mi-Style Turkey Burger

 

OK GOOGLE stop the sounds of the ocean time to go to Wrentham Outlet Mall.

Chicken Piccata with Artichokes – Gluten Free substitute cornstarch for flour

Chicken Piccata with Artichokes – Gluten Free substitute cornstarch for flour

 

Love the flavor of this sauce dish is so simple and always brings a smile to my tummy.

Lyn loves artichokes and it something that I should but don’t prepare often enough.

We both saw the add and approached each other almost the same day. What do you think bout making…… well yesterday we did.

I adapted ever so slightly from their recipe and after dinner we decided that this was going to be one of the dishes, although gluten free, for our annual Russo Easter dinner 2017 at our house.

 

Ingredients:

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  • 2 boneless, skinless chicken breasts
  • About 1/2 cup (2 1/2 oz./75 g) all-purpose flour or cornstarch if making Gluten free
  • Kosher salt and freshly ground pepper
  • 3 Tbs. olive oil
  • 2 Tbs. unsalted butter, at room temperature
  • 2 garlic cloves, chopped
  • 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered
  • 1 cup (8 fl. oz./250 ml) dry white wine
  • 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
  • Juice of 1 lemon
  • 2 Tbs. capers, rinsed and drained
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Zest from 1 lemon (I don’t think this is traditional but I like the added flavor)
  • Cornstarch solution to thicken sauce if needed.

 

 

Directions:

Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

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Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley and lemon zest. Taste and adjust the seasoning.

img_20170225_165417 img_20170225_170009

Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)

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Gluten-Free Italian Baked Turkey Meatballs

Gluten-Free Italian Baked Turkey Meatballs

Another simple recipe that was pretty good.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 balls

Serving Size: 4

This healthy gluten-free version of baked turkey meatballs uses oats instead of breadcrumbs. It’s a great easy spin on a classic Italian meatball recipe.

Ingredients

glutenfree-meatballs-2

  • 1 1/4 pound ground dark meat turkey or chicken
  • 1 extra large egg, beaten
  • 2 tablespoons tomato paste
  • 2 tablespoons extra virgin olive oil
  • ¼ cup finely chopped parsley
  • 2 garlic cloves, minced
  • 1 large shallot, minced
  • 1 teaspoon sea salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon red chili flakes
  • 1/3 cup grated aged parmesan cheese
  • ½ cup gluten-free oats
  • 2 cups tomato sauce (preferably homemade, oh Lyn could you make up a batch of your sauce?)

Instructions

Preheat the oven to 400 degrees F.

In a large bowl, combine the ground turkey or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.

In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the turkey with the other ingredients until loosely combined. You don’t want to overly break up the meat.

glutenfree-meatballs-3

Form the turkey into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.

glutenfree-meatballs-4

Toss the meatballs with your favorite tomato sauce and serve immediately.

 

 

glutenfree-meatballs-11

You gets no bread with one meatball

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Trussing the Turkey

Trussing the Turkey not sure about you but I always forget exactly how to do this, its not hard or rocket science but the memory fails!s these days. Martha had a different way, over under and around. She made it look simple but I can never remember how. I think I posted here or Pinterest last year. So much for my online cookbook LOL the actual reason for this blog. I might think about trussing the wings flat agianst the sides rather than tucking under but then again maybe not.  Anyway Happy Thanksgiving to all, probably just me who will read this. Oh yeah this year I’m trying buttermilk brining the Turkey. Lyn suggested we should do it the same way every year so we remember how but heck where’s the fun in that? This year it is going to be another great Silver Springs bird. The first year ever without Mike who is taking a train across country and then off to Hawaii with Reyn.

Trussing an Unstuffed Turkey

  • Trussing the TurkeyStep 1: Set the turkey breast side up. Cross the legs and loop a piece of kitchen twine over, around and under the crossed legs several times, tying securely.
  • Trussing the TurkeyStep 2: Tuck the first joint of each wing under the body of the bird.
  • Trussing the Turkey

    Trussing a Stuffed Turkey
    Just before roasting, fill the body and neck cavities loosely with dressing; do not overfill. Pass trussing pins through the skin on both sides of the body cavity. Starting at the topmost pin, lace a piece of kitchen twine back and forth as you would shoelaces. Pull it snug and tie it securely at the bottom. Pull the neck skin over the dressing and fasten it underneath with trussing pins or sturdy toothpicks. Truss the legs and tuck the wings under as directed for an unstuffed turkey at left.