Poultry

The One Thing You Should Do for Better Stir-Fried Chicken — Tips from The Kitchn

(Image credit: The Woks of Life )

While I am a big fan of tips that get dinner on the table faster, I also love techniques that actually make dinner better — even if that means an extra step or two. Velveting chicken for stir-frying is one instance where I don't mind putting in a little extra time and effort because the end result is so worth it. Velveting will give you tender, juicy chicken every single time you stir-fry.

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How To Cook a Whole Chicken in Coconut Milk in the Slow Cooker — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

By now we hope every home cook knows the pure dinnertime pleasure that is chicken in milk. The original dish, credited most popularly to Jamie Oliver, turns a whole chicken into a succulent, fragrant delight with a rich sauce ideal for sopping up with fresh bread.

This riff on that classic technique uses the slow cooker for ease and convenience, and coconut milk for those avoiding dairy or just looking for a flavor upgrade to this splendid supper sensation.

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How To Velvet Chicken for Stir-Fry — Cooking Lessons from The Kitchn

Let me introduce you to a chicken technique that has revolutionized how I stir-fry at home: velveting. This Chinese technique is most often used in restaurants, but considering how easy it is, more home cooks should master it. Velveting chicken before you stir-fry gives the chicken the texture the name implies — tender, juicy chicken pieces that never dry out in the pan.

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Win Dinner with These Buffalo Chicken Stuffed Sweet Potatoes — Delicious Links

(Image credit: Cookin Canuck)

Buffalo chicken wings are a classic appetizer. If you love this game-day starter so much that you want to translate it to dinner, this is the recipe for you. Juicy Buffalo chicken is stuffed into a soft baked sweet potato and topped with a creamy blue cheese-yogurt sauce for a healthier take on those beloved wings.

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Do This for Thicker, Richer Homemade Chicken Stock — Tips from The Kitchn

It's hard to beat the taste of chicken stock made from scratch. I am not a purist by any means (I keep a few boxes of the store-bought kind on hand when I haven't had time to fill my freezer with the homemade stuff), but when I do have the time you can be sure I am pulling out my largest pot and simmering last night's roast chicken carcass with a slew of aromatics for a flavorful stock to use for soups, risottos, and pan sauces.

My usual recipe — a chicken carcass or mix of bones, onion, carrot, celery, bay leaves, and sprigs of fresh parsley or thyme — has never failed me, but recently I discovered a way to make it even better. Just one more addition can make for a stock that's even richer, more flavorful, and more nutrient-dense. The best part is that you already have this ingredient in your kitchen.

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10 Ways to Eat Chicken Thighs for Dinner — Recipes from The Kitchn

Chicken thighs are a true dinner MVP. They're fattier than lean breasts, which means they're less likely to turn dry with a couple extra minutes on the heat, they are packed with so much flavor, and they're super versatile. From slow-simmered soups to sheet pan suppers, there's nothing this budget-friendly cut can't do.

Here are 10 totally delicious ways to eat chicken thighs for dinner right now.

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