Category Archives: Poultry

Roast Chicken with Olive Oil Rub

My Faithful Assistant's first roast chicken!My Faithful Assistant does love to help in the kitchen and I am happy to let him. Yesterday, I remembered that I had a chicken to roast. I was tempted to try something new and prepare it with milk, or coconut milk. I popped up from my comfy chair to start making it and he said, “Can I make the chicken?” Naturally, I said yes.

My Faithful Assistant has seen me make chicken many times, and probably heard me talk about how young I was when I made one for the first time even more. The amount of instruction needed was minimal. It was mostly logistical in nature, meant to keep the kitchen as clean as possible. Get a garbage bag for the disposable bits and put it next to the sink so you aren’t carry those bits across the kitchen. Get the baking dish and also put that next to the sink for a similar reason. We didn’t rinse the raw chicken. Our kids take Family and Consumer Science in middle school and are all taught that rinsing raw chicken or other meat does not remove bacteria, it spreads it around the kitchen. If you don’t believe me, check YouTube for an assortment of videos on the topic.

When it came time to season it, he asked if he should put olive oil on it. Sure! Why not! I had never done that before. I actually stopped putting butter on my chicken. Just poultry seasoning and a little salt and pepper. Since a roast chicken usually ends up being used for several meals, this simple preparation makes it easy to use in many ways.

Roast Chicken with Olive Oil Rub
1 chicken for roasting
Olive Oil
Poultry seasoning
Salt & pepper

1. Remove the chicken from the packaging and take the bag out of the chest cavity. THROW IT AWAY.
2. Sprinkle the outside of the chicken with poultry seasoning. We didn’t measure, we just sprinkle until there was a nice light dusting on the outside of the entire bird.
3. I then poured a little olive oil into the palms of My Faithful Assistant’s hands (which were freshly washed) and he proceeded to gently massage it onto the chicken. If you lack a sous chef in your house, just pour a tablespoon or two onto your chicken and rub away.
4. Sprinkle with a little more poultry seasoning, salt, and pepper.
5. Bake at 350 for 20 minutes per pound.

You can see the final product in the picture. It turned out great! it was very flavorful, moist and tender. And I had one very proud boy with me enjoying the first big meal he prepared.

I’m sure those of you who celebrate have already planned your Rosh Hashanah menu. You can always use this recipe for Yom Kippur or for next year.

L’Shana Tova! May the year ahead be filled with peace, happiness, and good health!

Mango Cashew Chicken Salad

mccsSuper easy and colorful way to serve chicken salad. Every supermarket that sells roast chicken probably sells chicken salad. My favorite comes from Costco. We don’t get it too often so when we do it’s a treat. (Chicken salad is a treat?)

I had a very busy day yesterday. I had my nephews over for brunch and then I had to go to help at church. No time for their favorite Cheeseburger Pizza. I popped off to the store in the morning and grabbed some grapes, mango, blueberries and cashews and mixed them into the chicken salad. The results were mind-blowing. Adding the fresh fruit with all the colors made it a very lovely dish. It’s a perfect spring brunch recipe and would be wonderful for Mother’s Day next week. Here’s roughly how I made it. I didn’t measure anything so what I have is my best guess at quantities.

Mango Cashew Chicken Salad
1 mango, peeled and chopped in small cubes
1 cup of grapes, washed and cut in half
1 cup blueberries, washed
2 cups of chicken salad
1 cup of cashews

Mix it all together and serve well chillled.

That’s all I have for you today!


Honey Sesame Chicken

hscMany of the best slow cooker recipes require you to cook for just a few hours. This doesn’t usually work for me. I guess if I could prep things on the weekends and have them all set in a ziplock, I’d be golden. My kids could put them on when they got home from school. But that doesn’t usually happen.

With snow days number 8 and 9 this week, I had plenty of time to give one of these short time slow cooker recipes a try. I started with this recipe for Crock Pot Honey Sesame Chicken from The Kitchen Whisperer. I didn’t have all the ingredients so I modified it a bit and I used chicken thighs, not breasts. My version is below. Click on the link above to see the original recipe.

Honey Sesame Chicken
2 lbs chicken – I used thighs
1/2 cup honey – original called for a full cup but I didn’t have enough
1/2 cup low sodium soy sauce
3 tbsp grated ginger or 1 tsp ground ginger
4 tbsp ketchup
2 cloves of garlic, crushed
1/2 tsp cayenne pepper
3 tbsp cornstarch
6 tbsp water
Green onions and sesame seeds to garnish

1. Place the chicken in a 5 quart slow cooker that you have sprayed with cooking spray.
2. Combine honey – cayenne (no water, cornstarch or garnishes yet!) and pour over the chicken.
3. Cook on high for 2-3 hours.
4. When done, take the chicken out and leave the sauce in the pan.
5. Combine corn starch and water and make a slurry.
6. Pour that in the slow cooker with the sauce and mix. Cook for another ten minutes on high until it thickens slightly.
7. Chop up your chicken and put it back in the sauce. I also added about two cups of broccoli florets.
8. Serve with rice and garnishes.

This was a huge hit. I knew it would be and I really can’t wait to have it again. I plan to make up some more sauce this weekend and have My Faithful Assistant put it on for me on Wednesday when he gets home from school.

This would be great with beef or pork, too. And it would be fantastic with some crispy vegetables.


Homemade, From Scratch, Shocking Chicken Broth

photo (4)Original post Feb 14, 2013

Here are some comments about this chicken broth from my most severe critics:

“You’re throwing that away!?!?”
“This is amazing!”
After searching for recipes for broth, I came across a few that were quite simple, but contained a stunning step, that, I have to admit, I was not comfortable with at first. But after consulting the wife of a broth expert, I decided I needed to give it a whirl.
Homemade, From Scratch, Shocking Chicken Broth
Leftover roast chicken, or two chicken breasts or some chicken thighs
3-4 cups chopped veggies
1 onion, cut in fourths
water to cover
1 TBSP salt (I used sea salt)
2 cloves of garlic, crushed
season as desired. I used 1 tsp of poultry seasoning (parsley, sage, thyme)
1. Raid your produce drawer for all the fresh veggies you have that are nearing their demise. I had cabbage, celery, a leek and some carrots. Grab the onion, too.
2. Put the chicken, veggies, onion, and garlic in a four quart or larger slow cooker.
3. Cover with water.
4. Add spices.
5. Cook on low for 8 hours.
6. Turn off the slow cooker and allow to cool.
7. When cool, place a colander over a stock pot large enough to hold the contents of the slow cooker. Pour everything into the colander. The broth will drain into the stock pot leaving the meat and veggies in the colander.
8. This is the hard part. It may be the most important step in this recipe. Throw everything in the colander away. 
Consider this: your chicken and veggies have been hard at work all day. They have given every last bit of flavor they can muster, sacrificing their life’s essence for the good of your broth. It is time to bid them farewell and retire them to the trash. If I could think of a way for you to repurpose these valiant ingredients, I would, but I can’t. Really. They’re done. Let go and throw them out. Remember, I asked you to grab the veggies that were nearing their demise so you probably would have thrown them out anyway.
You may now use the broth for your favorite soup of mine. (snicker). Check the soup category on the right for ideas. If you refrigerate it overnight before you use it, the fat will rise to the top and you can spoon it off. You can also make this overnight, by putting everything in the slow cooker at bedtime. Pretty nice to wake up to the tantalizing aroma of chicken broth!
If you just want to make veggie broth, omit the chicken. If you want to make something more exotic, play around with the spices by adding ginger, curry, lemon grass, or cumin to make your favorite international flavor.

Thanksgiving Preview: Blogger Party at Whole Foods

I was fortunate enough to be invited to an exclusive party for local bloggers at Whole Foods in Columbia to preview their Thanksgiving menu. Lucky me!

I love Thanksgiving. I love getting up early and doing Christmas shopping online. I love all the cooking and I have never considered having anyone else prepare anything for my Thanksgiving feast. That may change.

Would you look at all that gorgeous food!

Would you look at all that gorgeous food!

The meal (yes, it was a full meal) we were served at WF included not just turkey but all the trimmings. With the turkey, there was biscuit and mushroom stuffing, mashed potatoes, glazed carrots, mashed sweet potatoes and squash, brussels sprouts and cranberry orange relish. Now I know what you’re saying. It’s all crazy expensive. Au contraire! The sides are quite affordable! A 32 oz container of stuffing or one of the sides ranged from $11.99 to $13.99. And if you are a huge cranberry fan and want a really good relish, the one we sampled is $4.99 for 11 oz.

Chef Patrick was a really delightful guy. He was genuinely excited to meet everyone and share all the great food. He acted like I feel when I know I have made a meal that my family loves.

If you’re interested in letting Patrick and his crew help out with your Thanksgiving meal, you can order online. Or you can stop by the store and pick up the sides. I’m told there will be plenty available.

I had a great time meeting some foodies. Please check out HoCoBlogs/food and read some other local blogs.