MetaChat - Bestest chicken cooking tip ever

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15 June 2008

Bestest chicken cooking tip ever .....er if I may say so myself.....
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Seriously though I can't believe I hadn't come across it before now. The results were seriously good. I wonder if using different soups will produce much of a difference in flavour....

Any other tips out there to share?

post by: gomichild at: 21:24 | 16 comments

Obviously I'm much too serious about this....

*slaps forehead*

posted by gomichild 15 June | 21:26

Oooooh, that sounds good.

I was craving chicken tonight, but the butcher shop unexpectedly closed early, so I had to go to the other nearby meat place, which had only red meat. I had a lovely flatiron steak, but it's not quite what I wanted.

The roasted green beans, on the other hand, were inspired. :-)

posted by occhiblu 15 June | 23:08

Oooh roasted green beans? Yum.

posted by gomichild 15 June | 23:19

I know! I had tried to do them before, and they hadn't quite worked, but I think the 400F oven was the trick. A bit of olive oil, salt, and pepper, and I smashed a clove of garlic and threw it in with them, and 30 minutes later, lots of crunchy yummy.

posted by occhiblu 15 June | 23:21

*has oven envy*

I usually steam mine then fry them briefly in a bit of olive oil.

posted by gomichild 15 June | 23:26

If you can get manchego cheese or some sort of equivalent, try this recipe.

posted by occhiblu 15 June | 23:33

Oh my god I want to eat that NOW.

posted by gomichild 15 June | 23:38

It is SO good. I was going to make it tonight, but the cheese would have required either braving an angry mob at the famous nearby cheese shop or making an additional stop (via public transportation, which is erratic on Sundays), so I did the roasted beans as a back-up.

But the garlic manchego beans are my favoritest thing EVER.

posted by occhiblu 15 June | 23:48

hmm I wonder if my fav online store here will consider importing it....

posted by gomichild 16 June | 00:03

I only checked the author when I saw the word 'chook'!

I never cook chook... but I've been meaning to start, so ta!

posted by pompomtom 16 June | 06:51

No wuckers hon.

posted by gomichild 16 June | 07:21

hmm I wonder if my fav online store here will consider importing it....

I would think that gruyere or (good) parmesan would probably also work... I was actually contemplating doing them with sake rather than white wine, but I couldn't figure out what kind of cheese would then work, because I think the manchego would be too sweet in that case, so maybe that's something to play around with? In your copious free time? :-)

posted by occhiblu 16 June | 09:23

In your copious free time? :-)

Heh. I actually passed the question on to some fanatic foodie friends to thin about... will report back with their verdicts....

posted by gomichild 16 June | 10:13

*think

Man doesn't this place have a preview button so I don't make all of these mistakes?

posted by gomichild 16 June | 10:14

This is a Gordon Ramsay recipe employing the same technique - poach then fry. It can be kept chilled, and when ready to serve, the bacon is browned and crisped in a frying pan. I don't use the Marsala wine, but make a sauce using (hangs head in shame) gravy granules.

I also give the chicken portions a quick zap in the microwave to make sure they're properly heated through.

posted by essexjan 16 June | 11:44

There's no shame in gravy granules essexjan! If it was good enough for our grandmothers it's good enough for us (^_^).

posted by gomichild 16 June | 11:51

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