This was one of my childhood favorites. If I wasn’t feeling well, I would drink the broth. I loved the tenderness of the chicken after being boiled. There was a ton of flavor! And I used to love pouring the sauce over rice as I really disliked the texture and blandness of white rice. Thank you Mimi for teaching me one of my faves!
- 5 drumsticks (may be frozen or thawed)
- 5 star anise
- 1/2 teaspoon Chinese 5 spice
- One Thai Chile or red pepper flakes
- One small dab of honey or agave (very small)
- 1/2 to 1 tablespoon soy sauce
- One bag of Asian spice pouch (either brand found at the Asian market) — see pics below
1. In a 3 quart sauce pan, place drumsticks in water (just enough to cover the drumsticks). Cover pan and bring to boil (med-high heat).
2. Once boiling, skim off fat before adding spices.
3. Add all spices. Stir well to make sure all ingredients are mixed. Water should still be boiling at this point. Boil one minute longer after all ingredients mixed well.
4. Decrease temperature to med-low for 30 minutes (if frozen or until chicken meat looks like it’s almost falling off the bone). Keep lid on (do not lift lid to check on meat).
5. Turn off heat after 30 minutes.
You may use liquid as broth. It’s great for soup, broth to drink, rice topper, seasoning of veggies, etc.
THE FINAL PRODUCT
It’s soon becoming that time of year where fall and delightful aromas engage the holiday spirit. People become nicer and partake in the festivities. So why not jump on the bandwagon? I came across this recipe while flying back from Kuaui and it looked delicious! Here’s the recipe:
The chopping stage:
Getting the chicken ready:
The cooking process:
165 F in the breast! Chicken is done!
Plating of the chicken with some garnish:
And I paired it with some quartered potatoes:
Side of asparagus:
The chicken was deliciously moist. The lemon and herbs helped awaken the flavor without being overpowering. The juice from the chicken was probably my favorite. The culmination of rich flavor, zing, and herby aroma beckons my tastebuds. My unladylike self wants to drink the juice directly from the cast iron pot!
The asparagus paired with the lemon made for a nice zesty combination. Overall, it was a very satisfying meal with lots of smiles around the table. I’d say this recipe was a winner!
I cooked up this recipe last night and took it out of the crockpot this morning. The chicken fell off the bone! It was incredibly moist and easy!!! Here’s my pics….
A whole chicken in the crock pot is a simple main dish that can be served with anything. This recipe isn’t fancy, but it is tasty!
3 raw carrots, thickly sliced
3 raw celery stalks with leaves
2 medium onions, chopped
One whole chicken, 3 to 4 pounds
1 cup chicken broth
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
2 Tablespoons dried basil
1. Spread carrots, celery and onions evenly into the bottom of the crock pot. Place the whole chicken on top.
2. Slowly pour the chicken broth over everything. Season with garlic powder, salt and black pepper.
3. Sprinkle basil on top, crushing the dried herbs between your fingers as you do (this releases more flavor).
3. Cover and cook on low 7 to 9 hours, until chicken is no longer pink inside.
1 chicken breast
1/2-1 cup Trader Jo’s Masala sauce
Salt and pepper
1) Season chicken with salt and pepper
2) Throw on grill on medium heat. Grill each side roughly 5-7 minutes.
3) Remove chicken from grill and let it rest for 5+ minutes.
4) Cut into 1″ cubes and place in small non-stick pan over medium-low heat.
5) Pour in masala sauce into pan and allow sauce to simmer with the chicken.
Serve over rice or naan or mixed vegetables.
2 chicken breasts cut into 1″ cubes
1 tsp cayenne pepper
1 tsp cumin
1 tsp salt1 tsp ground black pepper
1-2 cups Panko bread crumbs
1/4 cup olive oil
1) Preheat oven to 350 F.
2) Cut chicken into cubes. Place in olive oil.
3) Combine Panko and dry spices in bag.
4) Place 5 chicken pieces at a time into spice Panko bag and shake.
5) Place Panko crusted chicken onto aluminum foil covered oven rack and bake at 350F for 10 min, then flip chicken bites over and bake for another 5 minutes.
6) Remove from foil and serve.
Honey Mustard dipping sauce:
1 tbsp miracle whip
1 tbsp mustard
1 tbsp honey
1 tsp ginger powder
1) In a bowl, stir all ingredients together. Add water for desired thickness. Refrigerate and enjoy!
Image via Wikipedia
I’m not sure why I didn’t take a liking to cooking growing up. I love to eat…it would only make sense to love to cook something to eat. But, I’ve never really spent any significant time in the kitchen. Whether that be from lack of interest or lack of time…I think I’m exploring a whole new curiosity that is COOKING! Or rather, preparing meals that will be tasty! I still enjoy my partly raw side of life. 🙂
Today, I experimented with a dish from Guy Fieri:
Next will be a series of photos that shows what my steps looked like along the way!
The biggest problem I had was NO TOOTHPICKS! So, I tried to get the lil pinwheels to stay, but to no avail except 1. The chicken actually came out pretty moist. The topping was my favorite part of the dish. You could eat that on bread as an appetizer. So delicious! Overall, I was happy with the way it turned out, but it did take a lot of work and time. From start to finish, this dish took me 2 hours to prepare and cook. It could easily feed 4 people.