Wednesday, December 5, 2012

Bok-Bok-Bok-Bokkkk!

Yep. I'm tawkin' chicken today. My favorite chicken is dark meat, however, you can also throw in some white meat to suit your taste. As a kid, I never really liked dark meat, nor roasted chicken at all. It had to be cutlets, McNuggets and all that greasy fried crap. My taste had eventually evolved when I was in my twenties trying to maintain a healthy weight, yet somehow, make the chicken taste as sinfully as can be. I'm surprised with all of these chicken recipes online - they seem so incredibly bland. Their ingredients: salt and pepper. And while less may be more, it certainly will not satisfy your inner fat kid. So let me show you some ways to make your chicken dishes (even roasted) taste spec-tackkkk-yule-larrrrr!

Clean. Clean. Clean.

First, (and I know this is debatable) -- CLEAN your chicken. I know many people feel that the cooking process alone will kill all the bacteria and leave your sink with less salmonella, but in my experience, washing it carefully, and very thoroughly makes your chicken taste so. much. better. There is a huge difference. I don't let the chicken or water splat in my sink and afterwards, I wash everything down, as long as it takes --- make sure every inch of your sink and even your soap bottle is washed off. Clean off all counters and any time you place the packages of chicken onto your counter, make sure it has a paper towel under it. That's just how I roll.

First start stabbing your chicken. I know, totally going all "Jodi Arias" on you --- but stab all your pieces until you have enough entries for the marinade to reside in.

Then, rub your chick. I mean rub that bitch till she is clucking like a crazy loca. We call this "adobo'ing" your bird. And it's not the generic salty shit you get at the ethnic aisle of the grocery store - this is your own... Salt, pepper, brown sugar, garlic powder and basil flakes. RUB till it pays you a tip.

My ~love potion~ consists of olive oil, white wine, chicken broth, orange zest, garlic, fresh parsley, salt, pepper and lemon juice. I even pour a teaspoon of honey in there so all the ingredients 'stick'.  I mix it into a small glass, enough to slather it onto the chickadees. After rubbing them all down and getting them prepared for the oven, I sprinkle on some parmesan cheese and breadcrumbs. This gives it a 'fried chicken' kinda' feel. I let them marinate in the fridge for about 5+ hours or, even overnight.

When it's time to throw these birds into the oven, make sure you give it a double whammy with the lemon. Cook it for approximately 1 1/2 hours on 350 and for the last 15 minutes, broil them on high to give it that extra crisp. I always make sure that all pieces are 180 degrees. You can serve this with anything. I usually make a big organic salad with avocados and onions or you can make a rice pilaf or whatever side dish you prefer. This happens to be also delicious on top of linguini. So bon appetit! Hope you like it.

For Deb's main blog, visit: www.debrapasquella.com or join her on Facebook and Twitter.

2 comments:

The Elephant's Child said...

I may have to see if I can tempt the skinny portion with this one. We are also taken aback by the number of recipes that seem to consider that salt and pepper constitute seasoning. Not in this house they don't.

Deb said...

I never understood - just salt. and. pepper. I mean, .....really??