Baked chicken? Boring. I ate a lot of baked chicken as a kid, and it was boring. (Sorry dad). But stuffing baked chicken can be awesome. It transforms a boring, bland and surprisingly tricky dish into a delicious and spiffy one. This is the spirit behind the butcher counter pre-stuffed chicken: easy peasy elegance. Except for the fact that every pre-stuffed chicken I’ve ever bought has suffered from vague cooking directions, watery chicken, and too much stuffing. I’ve also screwed up a plethora of stuffed chicken recipes all on my own: over stuffing, over cooking, under cooking, simply falling apart.
So tonight when I made an awesome stuffed chicken, it was a Eureka Moment. All of my past mistakes were made clear, resolved by serendipity and hindsight. I had everything I needed, I treated the ingredients right, I listened to my gut when cooking, and I served right away.
It has been a while since I have done roast chicken. One thing this blog has done for me (to me?) is to force me to test the bounds of flavors. I have been making Sichuan pepper shrimp and it has been very popular with my family. I decided to try this seasoning with a whole chicken.
Karl’s Szechuan Salt and Pepper
Roast Chicken Au Jus
Eilene is having her friends over again and she has requested lembas bread and Lord of the Rings stew. I did not want to make the same one that I made last time, but none of the ones on-line struck my fancy.
Karl’s Shire Hens in Apple Wine
The other day, Eilene complained that it has been a long time since I have made samsa. I have filled these baked pocket breads with lamb and spinach in the past and they are very popular in my house. I thought about mixing the lamb and the spinach versions, but Jan rejected that idea.
Karl’s Pollo Picante Samsa
I am not sure that this even counts as a recipe.
Karl’s French Chicken Salad Croisandwich
I have leftover Karl’s French Chicken Salad from last night. I usually try to have leftovers from my meals, so that someone (or several) can have a nice lunch the next day. Jan wanted crackers with her serving of chicken salad. I decided to put mine on a croissant.
This is Christmas Day and we went to Tai Pan in Palo Alto for dim sum. They do an excellent dim sum for Christmas (but make your reservation well in advance, we almost waited too long). With all of that rich food, we knew that we would want something simple for dinner.
The recipe on my blog that has gotten the most views is my Moroccan oxtail tajine. While this dish was very tasty, it was way too fatty for Jan. Jan had her gall bladder removed while we were in China and she is in the 10% of the population that has difficulty digesting fats after that operation.
Karl’s Moroccan Chicken Tajine
This week end we are having a lot of company. Pat and Barbara, Jan’s high school friends (actually she has known Barbara since second grade) are coming to the quilt festival and staying two nights. The following day my sister Karen will be spending the night. This leaves me with lots of planning and cooking to do.
Karl’s Sage Chicken and Brandied Pears
When I go to all of the effort to make molé, it is such a production that I always make enough for more than one meal. When the meal is done, I package up 3 or 4 quart bags of the sauce ready to add to a quick weekday meal. Jan asked for chicken molé for dinner one day this week.
Karl’s Chicken Molé Chili
When I make chicken and dumplings I usually have to use Bisquick. I have tied to make dumplings from scratch, but Jan has never liked my attempts which usually come out as tasteless, dense sinkers. She only likes the fluffy ones produced from Bisquick, which I find way too salty.
Karl’s Chicken and Butter Dumplings