Whole Chicken Recipes Biography
Source: (Google.com.pk)
Whole Chicken Crispy Recipie
Ingredients
2 tbsp. butter
3 medium white onions (1 chopped, 2 thinly sliced)
2 cloves garlic, finely chopped
1 1⁄4 cups mayonnaise
A whole chicken was cut into small pieces, seasoned with salt and pepper and browned (no flour. Yes, "traditional hunters" probably browned their bird or rabbit without flour.) in an iron pot. Twigs of rosemary, sage and thyme were added to the pot. Vinegar was added and vaporized.That doesn’t mean the grill isn’t the perfect choice for cooking a whole chicken, though. To develop the same smoky flavor and fall-off-the-bone tenderness of a birdperched atop a Budweiser, I like to spatchcock it, a method far less salacious than it sounds.
Trim fat and gristle from the meat and cut into cubes (about 3.5cm chunks.) Melt the dripping or lard in a deep, heavy based pan and fry the onions and meat together over moderate heat until the onions have softened and the meat has browned on the outside.
Heat the stock in a separate pan then pour this over the meat and onions (or add boiling water if used instead) and season with a little salt. Bring this to simmering point.
In a small bowl mix the tomato puree, caster sugar, paprika and flour to form a smooth paste. Use a ladle to transfer some of the hot liquid to the puree paste and stir well.
Remove the pan with the meat and onions from the heat and stir in the tomato puree mixture. Blend this in thoroughly then return pan to the heat and bring back up to simmering point. Cover with a lid and cook over gentle heat for about 2 hours, stirring occasionally, until the meat is tende
Heat the oil in a flameproof casserole dish and brown the lamb all over. Sprinkle the sugar over the lamb and keep the ingredients moving until the sugar begins to caramelise. Add a little salt and pepper then add half the flour. Place this in the hot oven for 5 minutes.
Remove from the oven, turn the meat over and add more salt and pepper and the remaining flour. Put this back in the oven for another 5 minutes.
Reduce the oven temperature to 180C. Remove casserole from the oven and lift out the meat. Gently fry the leeks in the casserole dish on the hob for 2-3 minutes, then add the stock and bring to the boil. Put the meat back in and now add the tomatoes, carrots, garlic and herbs. Cover the dish and bring to simmering point.
Place the dish back in the oven and cook for about one and a half hours, making sure that the meat remains almost covered by the sauce (add more water if necessary.) Add the beans for the final 5 minutes then serve.
Whole chicken, loin or neck cutlets of venison, hare, older game birds, breast and neck cutlets of veal are also suitable for casseroling like the lamb in this recipe. One of the most important things is to brown the meat before cooking it slowly with enough liquid to nearly cover it and use a bed of vegetables to add flavour and colour.
1⁄3 cup golden raisins
1⁄3 cup raisins
1⁄4 tsp. dried marjoram
1⁄4 tsp. dried thyme
1⁄4 tsp. freshly ground nutmeg
1⁄4 tsp. ground sage
Salt and freshly ground black pepper
1 (5-lb.) chicken
1 tbsp. steak seasoning, such as McCormick's Grill Mates Montreal
1 tbsp. canola oil
6 white potatoes (about 3 lbs.), peeled and sliced crosswise into ¼"-thick rounds (or waffle cut)
4 medium carrots, sliced crosswise into ¼"-thick rounds; one small piece cut into a matchstick
1 1⁄2 cups grated jarslberg cheese
2 bay leaves
2 cups chicken stock
4 cherry tomatoes
1 head green leaf lettuce
1 hard-cooked egg, peeled
1 (1") round cooked beet
Instructions
Heat oven to 350°. Heat butter in a skillet over medium heat. Add chopped onions and garlic and cook until golden brown, about 10 minutes. Transfer to a bowl; let cool. Add ¼ cup mayonnaise, raisins, marjoram, thyme, nutmeg, sage, and salt and pepper to taste; stir to make a stuffing. Season chicken, inside and out, with 2 tsp. steak seasoning and salt and pepper to taste. Stuff chicken cavity with stuffing; tie legs together with kitchen twine.
Grease an 11" x 14" roasting pan with oil. Arrange half the potatoes in pan, top with half the carrots and sliced onions, and season with half the remaining steak seasoning and salt and pepper to taste; top with half the cheese. Repeat process with remaining potatoes, carrots, onions, steak seasoning, and cheese. Nestle bay leaves in vegetables, then pour chicken stock over the top; dollop all over with half the remaining mayonnaise. Arrange chicken on top, breast side up, and spread chicken with remaining mayonnaise. Roast, rotating pan and basting chicken halfway through, until chicken is cooked through, about 1½ hours. Remove pan from oven; increase heat to 425°. Transfer chicken to a plate. Return pan to oven and roast until potatoes are golden brown, 15–20 minutes more.
Secure 3 tomatoes to the chicken breast with toothpicks to form "buttons". Stand chicken up and top with a piece of lettuce, then the egg (stuck with the carrot matchstick to form a "nose" and the beet inserted in a slit to form the "mouth"). Top with another piece of lettuce; secure a tomato half on top with a toothpick to form the "hat". Arrange remaining lettuce leaves on a platter, top with roasted vegetables, and rest the chicken on top.
Whole Chicken Crispy Recipie
Ingredients
2 tbsp. butter
3 medium white onions (1 chopped, 2 thinly sliced)
2 cloves garlic, finely chopped
1 1⁄4 cups mayonnaise
A whole chicken was cut into small pieces, seasoned with salt and pepper and browned (no flour. Yes, "traditional hunters" probably browned their bird or rabbit without flour.) in an iron pot. Twigs of rosemary, sage and thyme were added to the pot. Vinegar was added and vaporized.That doesn’t mean the grill isn’t the perfect choice for cooking a whole chicken, though. To develop the same smoky flavor and fall-off-the-bone tenderness of a birdperched atop a Budweiser, I like to spatchcock it, a method far less salacious than it sounds.
Trim fat and gristle from the meat and cut into cubes (about 3.5cm chunks.) Melt the dripping or lard in a deep, heavy based pan and fry the onions and meat together over moderate heat until the onions have softened and the meat has browned on the outside.
Heat the stock in a separate pan then pour this over the meat and onions (or add boiling water if used instead) and season with a little salt. Bring this to simmering point.
In a small bowl mix the tomato puree, caster sugar, paprika and flour to form a smooth paste. Use a ladle to transfer some of the hot liquid to the puree paste and stir well.
Remove the pan with the meat and onions from the heat and stir in the tomato puree mixture. Blend this in thoroughly then return pan to the heat and bring back up to simmering point. Cover with a lid and cook over gentle heat for about 2 hours, stirring occasionally, until the meat is tende
Heat the oil in a flameproof casserole dish and brown the lamb all over. Sprinkle the sugar over the lamb and keep the ingredients moving until the sugar begins to caramelise. Add a little salt and pepper then add half the flour. Place this in the hot oven for 5 minutes.
Remove from the oven, turn the meat over and add more salt and pepper and the remaining flour. Put this back in the oven for another 5 minutes.
Reduce the oven temperature to 180C. Remove casserole from the oven and lift out the meat. Gently fry the leeks in the casserole dish on the hob for 2-3 minutes, then add the stock and bring to the boil. Put the meat back in and now add the tomatoes, carrots, garlic and herbs. Cover the dish and bring to simmering point.
Place the dish back in the oven and cook for about one and a half hours, making sure that the meat remains almost covered by the sauce (add more water if necessary.) Add the beans for the final 5 minutes then serve.
Whole chicken, loin or neck cutlets of venison, hare, older game birds, breast and neck cutlets of veal are also suitable for casseroling like the lamb in this recipe. One of the most important things is to brown the meat before cooking it slowly with enough liquid to nearly cover it and use a bed of vegetables to add flavour and colour.
1⁄3 cup golden raisins
1⁄3 cup raisins
1⁄4 tsp. dried marjoram
1⁄4 tsp. dried thyme
1⁄4 tsp. freshly ground nutmeg
1⁄4 tsp. ground sage
Salt and freshly ground black pepper
1 (5-lb.) chicken
1 tbsp. steak seasoning, such as McCormick's Grill Mates Montreal
1 tbsp. canola oil
6 white potatoes (about 3 lbs.), peeled and sliced crosswise into ¼"-thick rounds (or waffle cut)
4 medium carrots, sliced crosswise into ¼"-thick rounds; one small piece cut into a matchstick
1 1⁄2 cups grated jarslberg cheese
2 bay leaves
2 cups chicken stock
4 cherry tomatoes
1 head green leaf lettuce
1 hard-cooked egg, peeled
1 (1") round cooked beet
Instructions
Heat oven to 350°. Heat butter in a skillet over medium heat. Add chopped onions and garlic and cook until golden brown, about 10 minutes. Transfer to a bowl; let cool. Add ¼ cup mayonnaise, raisins, marjoram, thyme, nutmeg, sage, and salt and pepper to taste; stir to make a stuffing. Season chicken, inside and out, with 2 tsp. steak seasoning and salt and pepper to taste. Stuff chicken cavity with stuffing; tie legs together with kitchen twine.
Grease an 11" x 14" roasting pan with oil. Arrange half the potatoes in pan, top with half the carrots and sliced onions, and season with half the remaining steak seasoning and salt and pepper to taste; top with half the cheese. Repeat process with remaining potatoes, carrots, onions, steak seasoning, and cheese. Nestle bay leaves in vegetables, then pour chicken stock over the top; dollop all over with half the remaining mayonnaise. Arrange chicken on top, breast side up, and spread chicken with remaining mayonnaise. Roast, rotating pan and basting chicken halfway through, until chicken is cooked through, about 1½ hours. Remove pan from oven; increase heat to 425°. Transfer chicken to a plate. Return pan to oven and roast until potatoes are golden brown, 15–20 minutes more.
Secure 3 tomatoes to the chicken breast with toothpicks to form "buttons". Stand chicken up and top with a piece of lettuce, then the egg (stuck with the carrot matchstick to form a "nose" and the beet inserted in a slit to form the "mouth"). Top with another piece of lettuce; secure a tomato half on top with a toothpick to form the "hat". Arrange remaining lettuce leaves on a platter, top with roasted vegetables, and rest the chicken on top.
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
Whole Chicken Recipes For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids In Hindi Asain Chines Photos
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