This Thanksgiving, I did a deconstructed stuffed turkey. Jan invited one of her former Chinese students to dinner and she had requested American “festival foods.” Since I still have half a turkey in my freezer, I did not want to do another, but I thought I could adapt my recipe to chicken.
Karl’s Deconstructed Stuffed Chicken
Filed under California Fusion, Chicken, Holidays, Main Dishes, Side Dishes
I was thinking of roast chicken for Sunday night’s dinner. Last week, I ran out of ancho chile powder and when I went shopping, I picked up several different ground chilies. Jan had requested bone broth later in the week, so I did not want my chicken to be too spicy.
Karl’s Three Chile Roast Chicken
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
In Southern cooking (U.S.), a buttermilk marinade is frequently used to tenderize the chicken pieces before frying. I decided to try the technique in roasting a whole chicken. I found a few recipes that called for cutting up the chicken, but none for leaving it whole. While I have made buttermilk roast chicken before, every recipe has room for improvement.
Karl’s Buttermilk Roast Chicken II
Filed under California Fusion, Chicken, Main Dishes, Poultry
One of the benefits of passing out jams as Christmas gifts is that you get other peoples’ efforts in return. This year, I received some Bartlett pear jam from Michael and Jennifer. While it is good on my breakfast toast, I thought it would make a good base for a chicken marinade. To complete my dinner I had a large vegetable side dish and buttermilk biscuits for the starch eaters.
Karl’s Roasted Chicken
with Sage and Pears
Filed under California Fusion, Chicken, Main Dishes, Poultry
Jan invited her new half-brother to dinner so I was planning a nice meal. In the end he came down sick and didn’t come. I’m afraid he missed a really nice meal.
Karl’s Lemon Marmalade Roast Chicken
Filed under California Fusion, Chicken, Main Dishes, Poultry, Sauces and Spices
Jan and Eilene just got back from Hopi. Traveling in Arizona, other than chilies, most places they ate did not use any spices, beyond salt and culinary ash—the additive that turns blue corn meal dishes blue. Now that they are home, they want spicy dishes for dinner.
Karl’s Sichuan Roasted Chicken with Honey Lemon Glaze
and Stir-fried Vegetables
Filed under California Fusion, Chicken, Main Dishes, Poultry, Stir-fry, Vegetables
Some cooks, when they find a recipe that works, lock it in place as “the recipe.” I always have to see if I can make it even better. A couple of months ago I did a Szechuan Salt and Pepper Roast Chicken that what a really big hit, spicy, juicy and a crackling skin to die for. Can I do even better?
Karl’s Szechuan Salt and Pepper
Roast Chicken Au Jus II
Filed under Chicken, Chinese, Main Dishes, Poultry
I have leftover roast chicken, from last night. By itself, the chicken is moist and flavorful. The question is, “What to do I do with it?”
Karl’s French Chicken Salad Wraps
Filed under California Fusion, Chicken, Main Dishes, Poultry, Salads
I have been doing a lot of Asian food lately and I asked Jan if she would like roast chicken. Of course, she said, “Yes,” and she said she wanted coleslaw to go with it. I also had some marble potatoes that I decided to roast at the same time I cooked the chicken.
Karl’s Rosemary Roasted Chicken
Filed under California Fusion, Chicken, Main Dishes, Poultry
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Miriam
Jabberwocky Stew 