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| Red Junglefowl by InAweofGod'sCreation |
How to Cook chicken. Chicken is a kind of meat like pork where bacteria are present throughout the meat; you can eat for example rare steaks because the bacteria are present outside of the meat. For this reason is very important that you always check if your chicken is cooked, to do this you must check always the more thickest part, in a whole chicken is between the breast and the leg; where shouldn’t be any pink meat.
Ps: In most of the recipes I used chicken thighs, but feel free to change for chicken breast. Also you remove the skin I recommend you to drizzle a few olive oil for avoid that the chicken pieces get dry.
Fact
1: In the planet are 7000 species of birds, we only domesticated 7 for food.
The domestication of chicken started 8000 years ago.
Recipe 1: Saffron Chicken with potatoes.
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| Saffron Chicken with potatoes |
500g charlotte potatoes (halved)
800g chicken thighs
2 red onions (in wedges)
150g cherry tomatoes on the vine
100g Serrano ham (in small pieces)
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3 tbsp. olive oil
150 ml sherry
1 garlic clove (crushed)
3 rosemary sprigs
Pinch saffron strands.
Oven at 200ºC. 562 kcal /4 serving
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1. Season
the chicken thighs with salt and pepper.
2. Put
the potatoes in a pan and cover them with cold water, add salt and bring to
boil, then simmer for 10 minutes.
Finally drain the potatoes.
3. Heat
the olive oil in a frying pan, add the season chicken skin side down for about
3 minutes and then turn over for about 2 minutes more. Now the thighs should be
golden.
4. Add
onions, garlic, and sherry and stir very well, add the saffron. Remove the pan
to the heat.
5. Now
put everything in a roasting tin, with the potatoes, ham, tomatoes on the vine
and rosemary.
6. Cook
for about 35 minutes, shaking the roasting team every 12 minutes for wet the
chicken in their juices. Ready to serve.
Fact 2: It Is believed
that the domestication started in Thailand, the Red Junglefowl in
South Asia is one of the more ancestral population that still exist in the world.
Recipe 2: Rioja Roast Chicken.
1 large chicken ready to cook
1 red onion (chopped)
8 garlic cloves (sliced)
80g Spanish chorizo (diced and
skinned)
400g can chopped tomatoes
1 or 2 dried red chillies
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5 tbsp. olive oil
1 organic chicken stock cube
250 ml rioja red wine
1 tsp. dark muscovado sugar
1bay leaf.
Oven 180ºC – 400kcal / 6 serving
Casserole with room for the whole
chicken
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1. Heat
2 tbsp olive oil in a large pan at medium low heat, add the onion and garlic,
and cook until browned and softened.
2. Add
the chorizo, cook for 5 minutes and add the stock cube. Stir everything.
3. Transfer
all the ingredients from the pan to a casserole pot and add the wine, tomatoes,
sugar, bay leaf and chillies over the chicken, and put the lid on or cover with
aluminium foil.
4. Cook
the chicken for 1 hour. Remove the lid and brush the skin with olive oil, and
season. Return the chicken to the oven but without covers it for another hour.
5. When
is ready, remove the chicken from the oven and let rest in a plate or board.
6. Now
in the casserole you have a lot of juices, perfect to make the sauce. Remove
the bay leaf and chillies, and put the juices in a pan at medium heat. Bring to
boil and reduce by half.
7. Serve
pieces of the chicken with your favourite sides dishes, and pour some of the
sauce over the chicken.
Fact
3: After humans, foxes are the greatest chicken predators.
Recipe 3: Chicken with garlic and apple juice
1 large chicken ready to cook
30 garlic cloves (skin on)
3 bay leaves
3 rosemary sprig
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3 lemons, using juice and zest.
60ml olive oil
130 ml apple juice
Oven 220ºC
457 kcal / 4 serving
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1. Squeeze
the juice of 1 lemon inside the chicken, and add the rosemary as well in the
cavity.
2. Mix
130 apple juice with juice of another 1 lemon, and mix with the olive oil.
Brush the mixture over the chicken skin. Set aside the rest of the mixture.
3. Season
the chicken and put in in the oven for 20 minutes, best with some of the
dressing mixture.
4. Put
the chicken in the oven again for another 20 minutes but reducing the
temperature at 200ºC.
5. Remove
the chicken again from the oven, turn over and baste with more of the dressing
mixture. Now put the garlic in the bottom of the baking dish, with the lemon
zest and bay leaves, and cook for another half an hour.
6. Remove
the chicken from the oven, check the meat is cooked ( no pink meat) and put the
chicken in a dish, cover with foil and let rest for 20 minutes.
7. Put
the remaining juices from the baking dish in a pan at medium heat. Bring to
boil and reduce by half.
8. Serve
pieces of the chicken with your favourite sides dishes, and pour some of the
sauce over the chicken.
Fact 4: The chicken eyes act
independently, right eye look for food, and left look for predator or prey.
Recipe 4: Chicken with
chickpeas
6-8 chicken thighs
2 red onions (in wedges)
400g can chopped tomatoes
400g can chick peas (drained)
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1 ½ tsp Spanish paprika
6 garlic cloves (skin on)
A bunch of parsley (chopped)
Oven 200ºC 410 kCal /4 serving
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1. Put
the chicken in a roasting tin with onion and garlic, sprinkle over the paprika,
season and drizzle with olive oil. Now rub everything very well.
2. Roast
for 25 minutes, being sure all the thighs are skin-side up.
3. Stir
in around the chicken thighs tomatoes and chick peas. And back to the oven for
15 minutes
4. When
the meats are ready remove from the oven and scatter the parsley. Serve, no
side dish are needed, but a crispy salad will be nice and plenty bread for wet
in the sauce.
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| Chicken with artichokes and lemons |
Fact 5: Chicken can
prey and eat mice.
Recipe 5: Chicken with artichokes and lemons
8 chicken drumsticks
2 red onions (in wedges)
400g new potatoes (quarterd)
400g can artichokes (halved)
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5 rosemary sprigs
1 lemon (quarterd)
100 ml white wine (dry one)
Oven 200ºC 400 kcal /4 serving
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1.
Put the drumstick in a roasting tin, drizzle a
few olive oil, season.
2.
Stir in the onions wedges, potatoes, rosemary, artichokes,
squeeze the lemon quarters and mix then in the tin as well. Pour over the wine,
shake everything very well.
3.
Put in the oven for 40 minutes turning over
after 20 minutes.
4.
Check the meat is cooked and ready to serve!
Fact 6: England consume 11.000 eggs a year. 60% of
the farm eggs go to process food like mayonnaise or pasta elaboration
Recipe 6: Piri-piri Chicken
4 large chicken thighs (skin on)
1 red pepper (sliced into stripes)
1 yellow pepper (sliced into stripes)
6 thyme sprigs
Oven 200ºC 400 kcal /4 serving
Alternatives:
1kg whole chicken whole spatchcocked
Red or green chilli, but avoiding
Thai.
Instead vinegar, port or brandy.
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Piri-piri Sauce.
1 red onion (in quarters)
2 garlic cloves
6 red malagueta chilli
2 green malagueta chilli
1 tsp mild paprika
2 lemons (zest and juice)
100 ml extra virgin olive oil
50 ml red wine vinegar
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First you need to make the Piri-piri sauce, adding the onion
and garlic to a blender , blend a couple of time and add the chillies, plus
paprika, juice of one lemon and zest of two of them, adding as well the vinegar.
Blend until smooth, taste and season
with salt flakes.
1.
In a bowl marinate in the fridge the chicken
with half of the piri-piri sauce ( at least
2 hours)
2.
Season the marinated chicken, then put skin-side
down in a hot grill pan for 3 minutes.
3.
Then turn over and another 3 minutes adding the
sliced peppers to the pan, and down the heat to medium low, stir constantly the
peppers.
4.
Put the piri-piri sauce into a roasting tray,
lay over the chicken skin side-up and peppers, scatter over the thyme sprigs.
Put in the tray in the oven for 25 minutes basting every 10 minutes with the remaining
piri-piri sauce.
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| Roast chicken with tuscan salad |
Fact 7: Chicken can adapt to any kind of environment and food, from mountains to jungles.
Recipe 7: Roasted chicken Tuscan style.
4 chicken breast (skin on and bone
attached)
2 roasted red peppers (sliced)
4 plum tomatoes.
3 basil sprigs
1 garlic clove (sliced)
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4 tbps olive oil
1 tsp sherry vinegar
2 tbsp vegetable oil
4 tbsp butter
Garlic Croutons (optional)
Oven 200ºC
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1.
Peel 2 tomatoes, first making a little cross in
the bottom of each tomato. Blanch in boiling water for 50 seconds, remove and put
in a bowl of iced water. Take out and remove the skins. Quarter and scrape out
the pulp and seeds into a food processor. At the end you will finish with a
tomato petals, half them and set aside. Now chop the rest of the tomatoes add
to the food processor and whiz for 40 seconds. Strain throughout a sieve into a
bowl.
2.
Now whisk your tomato juice with sherry vinegar,
2 tbsp. olive oil and a pinch of salt.
3.
Heat the vegetable oil in a pan a medium heat.
Meanwhile season the chicken with salt and pepper. Start to cook the chicken
skin side down for 5 minutes, turn the breasts and add the butter, when is
melted spoon over the chicken. Cook for another 5 minutes.
4.
Transfer the chicken to a baking tray and finishes
cooking in the oven, the time will around 10 minutes. When the chicken is done,
retreive from the oven, cover and leave to rest.
5.
Now put the slices of roast pepper, tomato
petals, garlic and basil into a bowl and drizzle with your tomato sauce of step
1.
6.
In warm plates arrange the chicken breast top
with the tomato- pepper salad on top, and sprinkle over the croutons.
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| Chicken with beer and onion sauce |
Fact 8: In the fifties
rabbit was more popular than chicken in the British tables. In 1953 a farmer
introduce a new breeding species from America creating the farm factories.
Recipie 8: Chicken
with beer onion sauce.
4 chicken thighs
1 big white onion (in ring of 1 cm)
200 ml beer
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2 garlic cloves
1 tbps olive oil
Oven 200ºC
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1. Season
the chicken with salt and pepper.
2. Brush
with the olive oil the baking tin and put the onion rings, spring over another
pinch of salt. Now put skin side-up the thighs
3. Baste
them with the beer very slowly and put in the oven for about 30 minutes
4. Remove
the onion and the juices from the baking dish, down the oven temperature to
180ºc and let the chicken crisp a few for 5 minutes.
5. Meanwhile
blend the onions and juices
6. Serve
with mash potatoes and pour over the
chicken with some onion sauce.
Fact 9: Hens can change the behaviour of
their chicks.
Recipie 9: Chicken thighs with
parsnips.
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| Chicken with parsnips |
6-8 chicken thighs
2 tbsp grain mustard
2 tbsp fresh chopped thyme
4 parsnips (peeled and cut in wedges)
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5 tbsp olive oil
2 tbsp honey
1 tbsp red wine
Oven 190ºC 596 kcal / 6 servers.
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1.
Whisk together the olive oil, honey, mustard,
vinegar and thyme. Season.
2.
Place the chicken in a dish, and pour over the
mixture, cover with a clean film and chill for 1 hour.
3.
Meanwhile cook the parsnips in boiling water for
5 minutes. Drain and set aside.
4.
Transfer the parsnips to the chicken marinade
and rub all together, and then place chicken and parsnips in the roasting tin.
5.
Roast for about 35 minutes, until the meat is
cook.
6.
Because
the dish is a bit sweet is best served with spinach or green beans like side
dish.
Fact
10: Chicken can learn very quick, even faster than dogs.
Recipe 10: Chilindron chicken.
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| Chilindron Chicken Sauce. |
1 large chicken already cut in pieces
4 large dried peppers
1 large white onion (chopped)
125g Serrano ham/ dry ham (diced)
2 green peppers (cut into strips)
3 tomatoes (skinned and diced)
2 tbsp fresh chopped parsley
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100 ml olive oil
4 garlic cloves
1 tsp mild paprika
1/8 hot paprika
40 ml brandy
250ml chicken stock
Oven 175ºC
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1.
Soak the dried red pepper in cold water for 30
minutes. Drain and cut in small pieces.
2.
Rub the chicken with salt and pepper, and heat
the olive oil in a deep pan and fry the chicken briskly for 3 minutes. Remove
from the pan and put in the baking dish.
3.
Now add to the deep pan the onion, garlic, ham
until they begin to brown. Now add the soak and stripped peppers and fry for 2
minutes.
4.
Stir the tomatoes, paprika and the brandy and
finally pour over the chicken stock with the parsley. Simmer for 5 minutes and
season to your taste.
5.
Spoon the mixture over the chicken in the
roasting tin and cover with aluminium foil.
6.
Cook for about 1 hour, until the meat is cook.
Serve straight away!
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