There are a couple of ways to make folks believe you know your way around a kitchen. One of them’s knowing how to prep and cook chicken wings.
Category Archives: Poultry
“Just because you can doesn’t mean you should.” With this endorsement from a loving spouse I set out to cook a turducken. My rationale? “It’s my birthday. I’ll cook what I want.”
Relegated to the universe of food porn & possessing those unfortunate first four letters, turducken’s much better than its reputation. First, it’s efficient. The recipe below is the size of a small turkey but serves 15 people. It’s also fast. Cooking time is a little over 3 hours. And it’s good.
This recipe yields enough for a 20 pound holiday bird. Reduce ingredients proportionally for a family size chicken or duck.
Also – if you’re using sausage links remove the casings before cooking.
No sausage grinder? No problem. If you have a Cuisinart you can have fresh sausage for patties, sauces, stews or stuffing. You can even make links, but that’s a bit more involved.
Here’s a basic recipe for either chicken or pork. The pictures are chicken, but the basic idea remains the same.
Cooking a boned chicken gives bragging rights. The nasty little secret’s that it’s not that hard. The only tough part is getting the bird off its cooking rack and onto a cutting board without splitting the skin. This recipe also works well with duck.
Boned Chicken with Vegetable Stuffing (serves 5-8)
1 4-7 lb roasting chicken, boned (see earlier post “The Boneless Chicken Ranch“)
This is a bit beyond the basics and the first time it may be like shaving a ferret. The only utensil is a paring knife. Go slow because it’s done as much by feel as sight. And don’t worry about mistakes–it only means cooking with boned parts. Once you get the technique down this can be done in less than 5 minutes. It’ll be a wonder to behold.
See the post on roasting boneless chicken to for an example of how this can be cooked.
The technique for boning chicken is difficult at first, but after a few tries you’ll find it quick and easy. And it’s an excellent presentation when you slice into the bird like a loaf. A benefit is that the chicken’s cooked on it’s serving platter, so there will be less things to wash at the end of the night. Additionally, the bones and fat can then be set aside for stock.