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Showing 1 through 20 out of 364 articles containing "chicken"
Robin Hood Roasted Chicken

…, it's my favorite way to roast and eat chicken. This wasn't just any chicken, but roasted chicken with crisp skin and succulent meat. And the … chicken very moist. 24 MAR/APR 199 7 CUISINE F R O M BUTTERFLIED CHICKEN T H E T E S T K I T C H E N Butterflying or splitting the chicken for roasting is one of my favorite ways to cook a chicken. …

From: Cuisine at home No. 2 (April 1997)
Page 22
The Basics of Stuffed Chicken Breasts

CHICKEN WITH: Blanched collard greens !/2 lb. thinly sliced smoked ham (about eight slices) DUST CHICKEN WITH: Seasoned flour, see Page 31 BROWN CHICKEN IN: 2 T. olive oil REMOVE CHICKEN… AND REDUCE: 1!/2 cups low sodium chicken broth 1 cup heavy whipping cream ADD CHICKEN BACK TO PAN AND BAKE; REMOVE CHICKEN AND ADD TO PAN: 2 t. fresh thyme leaves …

From: Cuisine at home No. 21 (June 2000)
Page 28
Butterflied Chicken

… your kitchen to get this dinner ready. 32 CUISINEmagazine Preparing the chicken for grilling BUTTERFLIED CHICKEN (MAKES 8 PIECES) WORK TIME: 20 MINUTES COOK TIME: 20 MINUTES/… knife. 4 Now, make a small cut in the breastbone. To flatten the chicken even more, grasp the chicken (see inset). With firm pressure, bend the breast backwards to …

From: Cuisine at home No. 22 (August 2000)
Page 32
Weeknight Chicken Salad

…to eat it (but not for long). chicken salads the weeknight key A purchased rotisserie chicken is a great cooking trick. One chicken yields about a pound of meat—perfect…INFORMATION PER 1 CUP BASIC CHICKEN SALAD: CALORIES 321; TOTAL FAT 14(G); CALORIES FROM FAT 39%; SODIUM 380(MG); CARBOHYDRATES 6(G) chicken salad This chicken salad is all about …

From: Cuisine at home No. 22 (August 2000)
Page 19
Coq au Vin -- Chicken with Wine

…olive oil SEASON WITH SALT, BROWN IN BATCHES, AND REMOVE: 1!/2 lb. chicken thighs, trimmed of fat 1!/2 lb. chicken legs, trimmed of fat Starting out POUR OFF ALL BUT 1 T. …like burgundy), and full-flavored, older chickens. The wine and chicken mellow out during braising, creating a deep, rich sauce. But American chicken is milder, and heavy red wine…

From: Cuisine at home No. 25 (February 2001)
Page 20
Roasted Chicken with Pan Gravy

CHICKEN MAKES ABOUT 11/4 CUPS SAUTE IN 1 T. CHICKEN FAT: 1/ 4 cup shallots, minced DEGLAZE WITH: 1/ 4 cup dry white wine ADD AND REDUCE: 1 cup low-sodium chicken broth Defatted chicken drippings COMBINE;WHISK IN: 3 T. low-sodium chicken

From: Cuisine at home No. 33 (June 2002)
Page 8
The Ultimate Chicken Sandwich

Chicken Sandwich Chicken salad or roasted chicken?—a sandwich lover’s dilemma. Until now. With this one, you get the best of both … drippings on the bread, Figure 1. The fillings THE ULTIMATE CHICKEN SANDWICH MAKES 4 SANDWICHES FOR THE CHICKEN— ROAST: 1 3–4 lb. whole chicken FOR THE MAYONNAISE— COMBINE: 1/ 4 cup mayonnaise 2 t. sherry vinegar or …

From: Cuisine at home No. 33 (June 2002)
Page 10
Roasted Chicken

CHICKEN MAKES ONE 3–4 LB. CHICKEN Roasted Chicken Roasting a chicken has never been simpler. Here’s the no-nonsense way to roast a great-tasting, juicy bird. A lot of theories claim to be the best way to roast a chicken

From: Cuisine at home No. 33 (June 2002)
Page 6
Parmesan Crusted Chicken with Sage-Butter Sauce

… minutes, saute and roast the chicken. 14 Cuisineathome PARMESAN CRUSTED CHICKEN MAKES 4 SERVINGS; TOTAL TIME: ABOUT 1 HOUR PREPARE: 2 boneless, skinless chicken breasts halves, Page 12 WHISK… Parmesan to the Crusting Mixture. Crust prepared chicken, let rest, saute, and roast, Page 13. Serve chicken with Sage-Butter Sauce and Roasted Potatoes…

From: Cuisine at home No. 35 (October 2002)
Page 14
Crusting Chicken

chicken into egg white-cornstarch mixture. Transfer the chicken to the crumb dish. 6 Saute chicken until golden, 3 minutes. Carefully flip chicken, then transfer pan to oven. 5 Heat oil in large nonstick pan. Lay chicken

From: Cuisine at home No. 35 (October 2002)
Page 12
Sides for Oven-Fried Chicken

…oven-fried chicken. Here are two that can cook right along with this crispy treat. chicken menu Oven-fried Chicken Hot Coleslaw 3-Cheese Potato Gratin HOT COLESLAW Fried chicken …T. all-purpose flour STIR IN: 2/ 3 cup white wine vinegar 1/ 3 cup sugar 1/ 4 cup low-sodium chicken broth Salt and pepper to taste ADD;TOSS: 8 cups red cabbage, thinly …

From: Cuisine at home No. 37 (February 2003)
Page 18
Smothered Oven-Fried Chicken

chicken is cooked, pour liquid mixture around the chicken and bake another 10 minutes. Remove chicken and place on a platter. Stir parsley into thickened sauce and pour over chicken… on top of the chicken. Return to oven to thicken. { Remove chicken pieces to a serving platter. Add parsley to gravy right before serving. w w w. C u i s i n e A t…

From: Cuisine at home No. 37 (February 2003)
Page 20
Chicken Breasts

chicken broth for the wine. MAKES 4 SERVINGS; TOTAL TIME: 30 MINUTES SEASON: 4 boneless, skinless chicken breast halves DUST CHICKEN WITH: 1/ 2 cup all-purpose flour SAUTE CHICKEN IN; REMOVE…and broth then pour over chicken. Bring to a boil, cover, and reduce heat to low. Simmer 5 minutes; turn chicken. Sprinkle chicken with both cheeses. Cover and…

From: Cuisine at home No. 38 (April 2003)
Page 34
Stuffing a Chicken Breast

chicken won't remove harmful bacteria (cooking them does that). But it will make the chicken less slippery so the pockets are easier to cut. 16 Cuisineathome Stuffing a chicken breast A deep pocket within the chickenCHICKEN BREASTS MAKES 4 CHICKEN BREASTS; TOTAL TIME: 40 MINUTES PREPARE: 4 boneless, skinless chicken breast halves, above …

From: Cuisine at home No. 40 (August 2003)
Page 16
Asian Chicken Lollipops

…-up ones are sure to make the party swing! 34 Cuisineathome CHINESE CHICKEN "LOLLIPOPS" MAKES 3 LB.; TOTAL TIME: ABOUT 11/2 HOURS easy sauces ASIAN …part that connects the wing to the bird's body. PREPARE: 3 lb. frozen chicken drummettes, thawed COMBINE: 2 cups panko crumbs 2 T. sesame seeds 2 T. unsalted butter, melted 1 t. kosher salt 1/ 4…

From: Cuisine at home No. 42 (December 2003)
Page 34
Brined & Bricked Chicken

chicken Say goodbye to dried out chicken. Cooking with bricks ensures less time on the grill-- which means juicier meat. Brick chicken,…CHICKEN WITH CINNAMON-SPICE RUB MAKES 1 CHICKEN; TOTAL TIME: 2 HOURS + GRILLING 3 Bend the chicken backwards to "pop" out, or expose, the keel bone as much as possible. FOR THE CHICKEN-- PREPARE: 1 3-4 lb. chicken

From: Cuisine at home No. 46 (August 2004)
Page 20
Stuffed Chicken Legs

CHICKEN LEGS Preparing the chicken It may seem backwards, but make the stuffing and sauce now, see Page 9, before dealing with the chicken. That way, you can work on the chicken…, prepared corn bread, crumbled 1/ 4 t. cayenne Salt to taste FOR THE CHICKEN-- PREPARE AND STUFF: 8 chicken hindquarters Olive oil, salt, and pepper Apricot-Rum BBQ Sauce,…

From: Cuisine at home No. 52 (August 2005)
Page 6
Fried chicken

…crevices of the chicken to coat it thoroughly. Then let it soak at room temperature. 2 Generously season the chicken before dredging in flour. Shake the chicken in the …adhere better. april 2006 31 cuisine technique | fried chicken The frying step The chicken is seasoned and coated--now it's time to fry! Oil type: While…

From: Cuisine at home No. 56 (April 2006)
Page 30
Coke-brined grilled chicken

Chicken Makes 1 chicken (4-6 lb.) Total time: About 1 hour + brining FOR THE CHICKEN AND BRINE-- BUTTERFLY; COMBINE: 1 whole chicken (4-6 lb.) 1 liter Coca-Cola 1/2 cup kosher salt FOR THE RUB-- COMBINE; RUB OVER CHICKEN

From: Cuisine at home No. 63 (June 2007)
Page 6
Chicken Five Ways

… flip again, and baste the uncoated side. Broil until chicken begins to brown and caramelize, about 3 minutes. Chicken is done when an instantread thermometer inserted into …broil 6 minutes. Flip chicken and baste with cranberry glaze. Broil 4 minutes, flip again and baste. Broil until chicken begins to brown, about 3 minutes. Chicken is done when…

From: Cuisine at home No. 80 (April 2010)
Page 18