| Chef Jamie Gwen's Chicken Tips |
From "DIY Cooking"
episode COK-110F |
|
|
|
advertisement
|
Many flavors can be infused and applied to making unbelievably flavorful chicken. Chef Jamie Gwen shows us techniques and chef's secrets into turning an ordinary chicken into an extraordinary meal. - There are many options when buying chicken. First and foremost, you can buy a Cornish game hen (figure A). They are petite and sometimes called small chickens. They make a beautiful first course and even an entree when served with other meats and vegetables. Also, there is squab and quail.
- You can buy a whole roaster chicken, or you can buy just chicken parts (figure B). The parts include the thighs, wings, breast and legs. You can purchase the parts in large quantities and then freeze them to use whenever you need them.
- Make sure you remove the wing tips before grilling. The tips burn very quickly. Breasts can be purchased boned or boneless.
- You can roast, grill or saute chicken. A great rub for chicken consists of 2 tablespoons of chili powder, 1 tablespoon paprika, 2 teaspoons dried oregano, 2 teaspoons of garlic powder, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon black pepper, 1/2 teaspoon sugar, 1/2 teaspoon dry mustard, 1/2 teaspoon thyme and 1/2 teaspoon salt. Just mix all the ingredients together. You can make a big batch and keep it near your barbecue. Just rub it on your chicken (figure C) and let it marinate overnight. Chef Jamie guarantees that both you and your guests will love this recipe!
- One of the secrets to great tandoori chicken is to marinade the chicken. Marinade is a seasoned liquid in which foods are soaked in order to absorb flavor. It is a good idea to score your chicken (figure D), before you marinade it. To score, you take a very sharp knife and make diagonal slices into the chicken -- this will allow the flavors from the marinade to permeate even further.
- When making sauces for your chicken, you have to be careful to not let the sauce break. If you over heat a cream based sauce and let it boil for too long, the liquid actually separates from the solid and you can see it at the surface of the pot. To bring it back from breaking, place the sauce in a measuring cup so you can pour it easily into a blender. Blend over low speed and slowly add the remainder of the sauce back to the blender. It will emulsify and bring back a creamy sauce. Evaporated milk tends not to break.
- Restaurant kitchens will use different color cutting boards (figure E) for different meats, vegetables, etc. This prevents you from cross-contaminating your food.
- Make sure you clean your hands and working area with a bleach solution, preferably five parts water to one part bleach. Use paper towels instead of a towel so that you don't cross-contaminate.
Web site resources for Chicken: Roast Chicken Breast With Zibibbo Raisins and Pearl Couscous from Food TV.com Maple Chicken Cream De Brie Sauce from Food TV.com Grilled Tandoori Chicken from Food TV.com Grilled Tandoori-Spiced Chicken Breasts Over Mesclun Salad from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Artful Chicken
Model: 1584790229
Author: Linda Arnaud
(April, 2001)
Stewart, Tabori & Chang
Cooking for Dummies, 2nd Edition
Model: 0764552503
Author: Bryan Miller and Marie Rama
(2000)
Web site for the Dummies books: www.dummies.com
IDG Books Worldwide, Inc. (An International Data Group Company)
Foster City, CA 94404
Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
(1995, 2nd Edition)
Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
Chicken and Poultry Bible
Model: 0670873705
Author: Christian Teubner
(1997)
Penguin Putnam, Inc.
New York, NY 10014
Phone: 212-366-6000
The Complete Chicken Cookbook
Model: 1571455906
Author: Editors of Thunder Bay Press
(2001)
Thunder Bay Press
San Diego, CA 92121
Phone: 619-457-2500
| 
)
)
)
)
)
)
