Basic Chicken

Poached breasts

Quick breasts in the oven

NYTimes roast whole

Vinegar chicken w olives (NYT)

Keto nuggets

POACHED CHICKEN BREASTS (for chicken salad, etc)

Start with 4 cups of cold water and 2 large chicken breasts (about 1 lb., 4 oz. total) in a sauce pan. (This ratio of water-to-meat is important; larger breasts will take longer to cook, and smaller breasts will overcook more quickly. And if you want to cook more chicken, add another 2 cups of water per breast.) Cold water is key here, because it allows the chicken to cook way more gradually than it would if you just dumped them into already-boiling water.

Season the water with 3½ tsp. of kosher salt. This might seem like a ton of salt, but trust us. Only a portion of it ends up on the chicken. Seasoning your water aggressively ensures that your chicken will be well-seasoned and actually taste like...chicken. (But in a good way!)


Turn the heat to medium and bring the water to a gentle boil. As soon as you see the surface of the water start to roll, flip the breasts over with tongs, remove the pot from heat, and cover it with a tightly fitting lid. The chicken breasts will continue to cook gently in the hot water.

Once the chicken breasts register an internal temperature of 150° on the ol' instant read thermometer, remove them from the water. This will usually take about 5-10 minutes, but remember that it all depends on how large or small the chicken breasts are. Always check sooner than later if you're not sure—you can always cook them longer, but you can't uncook them.

Once you’ve removed them from the water, let them rest on a cutting board for at least five minutes. Then slice them up and throw them over rice, in a salad, or onto your grand aioli platter. Whatever you choose, you’ll be adding the best possible poached chicken breast you’ve ever cooked into the mix.

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QUICK CHICKEN BREAST IN THE OVEN

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
1 Tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I prefer smoked paprika)

To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish or roasting pan*. Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

https://www.gimmesomeoven.com/baked-chicken-breast/

NYTIMES ROAST CHICKEN
INGREDIENTS

• 1 small lemon
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon chopped rosemary, plus 4 sprigs
•  Large pinch of red-pepper flakes, plus more for serving (optional)
• 1 (3 1/2- to 4-pound) whole chicken, patted dry
•  Extra-virgin olive oil, for drizzling
• ⅓ cup finely grated Parmesan

PREPARATION

1. Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
2. Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
3. Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
4. Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

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Vinegar Chicken With Crushed Olive Dressing

by ALISON ROMAN

Time: 40 minutes

Yield: 6 servings

https://cooking.nytimes.com/recipes/1020486-vinegar-chicken-with-crushed-olive-dressing

INGREDIENTS

3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped

Heat oven to 450

toss chicken with turmeric, 2 T olive oil, salt and pepper on a baking sheet

put chicken skin side up and pour vinegar around

bake without flipping for 25-30 min until deep brown

meanwhile combine olives, garlic, 4 T oil, 2 T water, salt and pepper in small bowl

once chicken is cooked remove to serving dish

pour mixture on to baking sheet and combine with juices and bits - pour over chicken and serve

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Keto Chicken Nuggets
Heat oven to 450F
Mix 3/4 c almond meal
3/4 tsp salt
1 tsp poultry seasoning
1/4 tsp garlic powder
1/8 tsp pepper
cut 1 lb boneless chicken thighs into nuggets
dip in egg white
roll in coating mix
place on oiled cookie sheet
bake 10 min - flip - bake another 10 min

CHICKEN - Asian-Thai Chicken Recipes / Chicken salads

Younkers Tea Room Chicken Salad
3 c diced cooked chicken thighs (some white meat OK, too)
1 c chopped celery
1/4 c chopped onion
1/4 c sunflower seeds
Dressing - stir together
1 c ranch dressing
1 tsp celery salt
1/2 tsp dried mince garlic
salt and pepper to taste
Chill for one hour





Thai Peanut Chicken Salad - from FitFoodieFinds

4 chicken breasts
1 red pepper
1 c shredded carrot
1 c shredded cabbage
1/4 c sliced green onion
1/2 c cilantro
1 c peanuts

dressing
1 c yogurt
1/2 peanut butter
2 tsp fresh ginger
1/4 c lime juice
1 T soy sauce
salt
red pepper flakes

ASIAN CHOPPED SALAD
Chicken
Cole slaw mix (make your own)
edamame
fresh cilantro
dressing
1 T peanut butter
2 T honey
2 T soy sauce
2 T rice vinegar
1/2 tsp sesame oil
1 T olive oil
microwave PB to soften
use half of dressing on salad - save half

ASIAN CHICKEN SALAD from EasyAsApplePie
chicken
oyster sauce
soy sauce
sesame oil
garlic
ginger
chili paste
cashews

CHICKEN SALAD
chicken
grapes
cashew
onion
celery seed
paprika
tarragon
mayo + yogurt


YOUNKERS TEA ROOM RAREBIT SAUCE
1/3 c cooking oil
1/3 c flour
1 tsp paprika
1/4 tsp salt
1/4 tsp dry mustard
2 c whole milk
1 tsp Worcestershire sauce
1/4 tsp Tabasco sauce
1 c shredded process sharp American cheese

Cook oil and flour - 1 min
Stir in milk - bring to boil - after it thickens - cook one more minute
Remove from heat - stir in 2 sauces
Stir in cheese
Serve over hamburgers

Easy Chicken / Tandoori Chicken

HELLMAN'S PARMESAN CRUSTED CHICKEN

4 boned chicken breasts (can be cut in half)

placed  on Reynold's Wrap Release on a

cookie sheet.

Mix 1/2 cup mayo with 1/4 cup grated parmesan

cheese and spread over the chicken breasts.

Sprinkle with bread crumbs seasoned with

Italian seasoning.

Bake at 425 degrees for 20-25 minutes.

TANDOORI CHICKEN - from NomNomPaleo

First make the spice blend unless you have some

1. 1 teaspoon ground ginger.
2. 1 teaspoon ground cumin.
3. 1 teaspoon ground coriander.
4. 1 teaspoon paprika.
5. 1 teaspoon turmeric.
6. 1 teaspoon salt. (leave out if you want salt-free blend)
7. 1 teaspoon cayenne pepper.

Course: Dinner

Cuisine: Indian

Keyword: chicken, gluten-free, keto, paleo, Primal, weeknight, Whole30

Servings: 6 servings

Author: Michelle Tam

Ingredients

• 1 cup full-fat coconut milk coconut milk yogurt, or Greek yogurt (if you tolerate dairy)
• 2 tablespoons  tandoori spice mix (no salt added)
• 1 tablespoon Diamond Crystal kosher salt use half the amount if you are using Morton’s brand or a fine grain salt
• Juice from ½ a lemon
• 4 pounds chicken thighs bone-in and skinless
• 1 tablespoon coconut oil or fat of choice
• ¼ cup fresh cilantro leaves (optional)
• 1 lime cut into wedges (optional)

Instructions

• In a large bowl, whisk the coconut milk (or yogurt), tandoori seasoning, kosher salt, and lemon juice. Add the skinless, bone-in chicken thighs and mix well to coat with the marinade.
• Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.
• When you’re ready to bake the chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).
• Place a wire rack on a rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil or fat of choice.
• Arrange the chicken in a single layer on the rack, skin-side down (even though it is skin-less!) and pop the tray in the oven for about 40 to 45 minutes, flipping the pieces skin-side up at the halfway mark.
• The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 165°F on a meat thermometer).
• If desired, garnish with cilantro and serve with lime wedges!

Wilma's Chicken Soup - short version

Note: I tried something different and I think it was even better.

I did not have any chicken broth - so I used 32 oz of water - a packet of ramen noodle seasoning and a tablespoon of the chicken stock paste that comes in a jar (Better Than Bouillon). I also added 2T of tamari - soy sauce or Worcestershire sauce would be fine in place of tamari.

If you don't have packets of ramen seasoning - use a heaping tablespoon of the Better Than Bouillon with the 32-oz of water

Wilma's Chicken Soup (EASY)

Wilma found this recipe and it is so easy and so good.
Long directions - details for people who have not done a lot of cooking may be found at this link:

http://jeanmariesrecipes.blogspot.com/2017/02/wilmas-chicken-soup-easy.html
This soup tastes even better the second day.

Chicken Soup

3 Tbsp butter or olive oil

1 onion - (white, yellow or red) chopped up

3-4 carrots sliced into 1/4-inch pieces - or chunkier if you are in a hurry

1-2 stalks of celery - sliced same as carrots 

2 Tbsp flour

Garlic to taste - fresh if you have it

1/2 tsp dried thyme (fresh if you have it - 1 Tbsp)

2 cans (15 oz) chicken broth or one (32 oz) carton - Swanson’s

1 1/2 lbs (or more) boneless, skinless chicken thighs - cut into 1 1/2-in pieces.

1 lemon

Pasta of your choice - Reame’s frozen noodles are good if you like the really thick homemade noodles. Any other kind of pasta is fine. 

Salt and pepper to taste.

Add a bay leaf during the simmering time if you like.

Heat butter or oil in heavy bottomed pan or soup pot.

Saute onion, for a couple minutes, while you cut up the carrot and celery.

Add the carrot and celery. Let them sweat while you get the chicken and broth ready.

Do not let anything brown. 

Add the flour, stir, cook for a minute - don’t let it brown.

Add garlic if you have it. Garlic powder is fine.

Add the chicken and 1 can broth (or half the carton) all at once. (or just add all the liquid at once - I can't see how it makes a difference.

Add the thyme.

Cover, turn down and let it simmer for 30 minutes.

Just simmer - not a boil.

If you do not want to watch it, put it in a 350 degree oven for an hour.

You may add the rest of the broth (if you only added 1/2 when you added the chicken) and cook the noodles in the broth, but I prefer to cook the pasta separately and add to the soup. Noodles that sit in the broth until the next day will get too soggy - so I always keep pasta and soup separately.

Right before serving - add the juice of one lemon (half if it is large)

And the zest too, if you have a zester or micro-plane

I only add the lemon juice to the amount that I am serving.

It seems to lose it's potency if it is put in the fridge overnight.

Taste and add salt and pepper to taste.

If you like - a sprinkle of parmesan or romano cheese is good, too.

To make it a little different - if you are tired of it by the third day - and you have sour cream - stir some in -

and that will make it creamy - or add cream if you have it on hand.

Greekish Chicken in the Oven

See Jean's notes at the end of the recipe - and within the recipe:

EASY VERSION (harder version below)

Servings: 2 -3

Author: Kitchen Nostalgia

Ingredients

• 1 lb chicken thighs - no skin - bone in or out, doesn't matter
• 1 lb early potatoes
• juice and zest of 1/2 lemon or to taste - Jean says: or slice a lemon very thin and lay the slices on top of the chicken before you put it in the oven. If you do this, then use Italian dressing in place of the olive oil.
• 1 tsp dried oregano
• salt pepper
• 3 cloves garlic - minced
• 1/4 cup olive oil - Jean says: or use Italian dressing and put the sliced lemon on top of the chicken.
• 1/2 cup chicken broth
• 2 T capers

Instructions

1. In a large bowl, mix lemon juice, lemon zest, oregano, salt, pepper, garlic and olive oil; add chicken and potatoes and toss until coated with mixture. Top with capers.
2. Transfer everything to a sheet pan with a rim. Add chicken broth, cover with aluminum foil and bake for 20 minutes in 375 F (175 C) oven.
3. Uncover and continue baking at 390 F (200 C) for 25-35 minutes or until chicken and potatoes are done.
4. Optional: put under broiler for 3-5 minutes or until golden.

OK to use white meat instead of thighs, if you have to have white meat.

Also - if you did not want to bother with covering it and uncovering it, skip the broth and just put the pan in the oven without covering it and let it roast.

HARD VERSION

Brown the chicken in olive oil  (5-6 legs and 5-6 thighs)

Brown the spuds

Mix together 1/3 c olive oil + 1/4 c lemon juice

add 1 jar capers

10 cloves garlic

2 tsp salt

1 tsp pepper

3 T fresh rosemary  - or 2 tsp dried

Pour over spuds and chicken

top with lemon slices

bake 350F - 45-50 minutes

Buttermilk Chicken

This is from Smitten Kitchen - so not my words - just copied and pasted.
Easy, yummy, and good way to have leftovers for other dishes.
pictures of the chicken + recipe

Buttermilk Roast Chicken

This recipe was inspired by Nigella Lawson’s version. I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time. If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Rick Bayless's Chipotle Chicken Salad Tacos

2 T balsamic vinegar 1/3 c olive oil 2 canned chipotle chiles en adobo, finely chopped salt 1/2 small head Napa cabbage, thinly sliced (about 2-1/2 c) 1 large carrot, peeled and chopped into 1/4 in pieces (or shredded) 1 red onion thinly sliced (or chopped) 1/4 c fresh cilantro chopped 1-1/2 c coarsely shredded cooked chicken (preferably grilled, roasted or rotisserie...ok to use the fried chicken pieces, too, but just the meat part) 1 large ripe avocado, cubed 1/3 c coarsely grated Mexican queso anejo cheese - or - Romano or parmesan cheese 12-16 warm fresh corn tortillas

In large bowl, whisk vinegar, oil, chipotle and season generously with salt - at least 1/4 tsp.

Add the rest of the listed ingredients cabbage through chicken, toss and let sit for 15 minutes

Taste, and season with salt if needed.

Put in serving bowl and top with avocado and cheese. Rick Bayless