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Saturday 22 November 2014

Chicken Recipes

Chicken Recipes Biography

Source(google.com.pk)

Ingredients

4 skinless, boneless, chicken breasts (about 11/2 pounds)

All-purpose flour, for dredging

Kosher salt and freshly ground black pepper

4 large eggs

3 tablespoons water

1/4 cup extra-virgin olive oil

1/2 lemon, with rind, cut in thin rounds

1/2 cup dry white wine, such as Pinot Grigio

1 cup chicken broth

1/2 lemon, juiced

2 tablespoons unsalted butter

1/4 cup chopped flat-leaf parsle

Chicken is a type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers. Broilers and fryers are chickens that weigh 3 to 4 pounds, are 7 to 12 weeks old and are best used for broiling or fry cooking. As the chicken becomes 10 to 12 weeks old, weighs 2 to 5 pounds and gains more fat, they are referred to as roasters since they are most suitable for roasting or cooking on rotisserie grills. Stewing chickens, which weigh up to 7 pounds and are over 10 months old, are typically best for stewing or processing into canned chicken products.
Chicken livers are often forgotten these days, which is a shame as they're cheap as chips and have the most amazing flavour. Using them in a parfait really makes the most of their wonderful taste, and your friends will be so impressed you've made it yourself. I like to serve mine in the middle of the table with a big pile of little toasts and let everyone tuck in.

Preheat the oven to 110ºC/225ºF/gas ¼. Put half the butter in an ovenproof saucepan and pop it in the oven to slowly melt until it's separated – this will take about 10 minutes. Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.

Heat a little olive oil in a frying pan. Slowly fry the shallots and garlic for 10 minutes, until soft and tender, then remove to a plate. Wipe the pan clean with some kitchen roll, turn up the heat then throw in the livers and most of the sage. Cook the livers for a couple of minutes on each side, until lightly coloured but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.

Pour in the brandy. If you're using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for a minute or so, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well and add the mace. Transfer the mixture to a serving bowl.

Sprinkle the remaining sage leaves over the parfait, then spoon over the clarified butter. Leave the parfait to set in the fridge for 1 hour. It will taste beautiful straight away, but it's even better if the flavours are left to develop for a couple of days. If the butter seal isn't disturbed it should last as long as two weeks, though it never lasts that long in my house!

When you are ready to serve, slice up the bread and griddle the little toasts. Pile them onto a board next to your parfait with a pile of snipped cress on the side and dig in.

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.