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Sauces?

post #1 of 10
Thread Starter 
I have a terrible penchant for experimenting and then screwing it up. I attempted to make a sauce for my baked chicken but it tasted terrible. So I went with my normal seasoning. I'm soooo tired of using the same thing. I need a sauce marinade ANYTHING!!! Please?
post #2 of 10
Try chimichurri. Google it up. There are tons of recipes out there for chimichurri. Very tasty on chicken. :)
post #3 of 10
I love soy sauce and lemon juice- make your own proportions- with garlic, oregano and black pepper. Marinade for up to one hour, then bake, broil or grill. It works nicely with lamb, too. :lips:
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post #4 of 10
I've done chimichurri on beef and lamb, never tried it with chicken. At its most basic, is it just a mix of olive oil, garlic and some variety of parsley. Last few batches I made were with cilantro, those worked well.

What is your basic seasoning? How about barbecue sauce, italian dressing, asian plum sauce, a mix of soy sauce and sherry, or maybe just some sort of marinara sauce with shredded mozzerella tossed on top for a an almost chicken parmesan? Fry up some mushroom slices in butter, then add some alfredo type sauce to pour over the chicken. Or bake your chicken parts in a pan about half covered with orange juice and a few cloves of garlic ....

I must be hungry, I've got all these chicken ideas going through my head!

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 10
If you are looking for a light sauce, try taking your pan drippings from your baked or fried chicken and use it for a base. Remove chicken and put pan on stove top (medium heat), add 1 cup of white wine and 1 cup of chicken stock (Swanson makes a good box product), stir with a whisk to loosen pan drippings. Simmer and let mixture reduce to half. Add soft butter (approx. 1/2 stick) to bring mixture to creamy texture. Season to taste with fresh parsley, oregano, thyme, salt, and pepper. This sauce is enough for about 4 to 6 servings, depending on how much sauce you like on your chicken.
post #6 of 10
I make my own bourbon chicken, like the one in the food court at the mall. It doesn't taste exactly like the mall version, but it is equally as delicious and so easy to make.


4 skinless and boneless chicken breasts, cut into large chunks


1/2 cup soy sauce


1/2 cup brown sugar


1 teaspoon garlic powder


1 teaspoon ground ginger


1 tablespoon onion flakes


1/3 cup bourbon



Mix all ingredients in a large bowl. Refrigerate overnight. Broil chicken until browned and cooked through or cook in a large

skillet over high heat sprayed with nonstick cooking spray.

I also love to make an orange and rosemary marinade for the chicken- just put the zest and juice of an orange and a lemon into a blender with about a TB of rosemary- oregano is also good (fresh or dried on either), about a Tb of fresh parsley, about 1/4 cup olive oil, salt, pepper, a couple of cloves of garlic, and about 1/4 cup of white wine. Blend until smooth and marinate with the chicken overnight. Grill, broil, or bake the chicken until browned and cooked through. I like to put the chicken and marinade into a zip bag and then put that into a high sided dish in case the bad leaks. For red meat, I use red wine instead of white and I add a couple of teaspoons of Worcestershire sauce.
post #7 of 10
You need "Get Saucy" by Grace Parisi, my bible for simple sauces!:lips:
post #8 of 10
Remember that a sauce should compliment a nicely seasoned and seared piece of chicken. It shouldn't be used to mask or cover up tasteless chicken. Keep it simple and easy, like a reduction of balsamic vineger used as a glaze instead of a sauce.

Check out my website chefbyvideo.com
I'll give you 8 free videos on common mistakes made in the kitchen.
post #9 of 10
"I have a terrible penchant for experimenting and then screwing it up."

I think that the willingess to experiment & fail is what separates a true cook from someone who can competently follow a recipe.

Keep it up.
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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post #10 of 10
I do something similar, but I saute garlic and shallots first...Then I take those out and set aside, saute the chicken (lightly floured and seasoned), then deglaze the pan with chicken broth (if you don't have fresh, I recommend Pacific's Organic Free Range Chicken Broth) and white wine, add the garlic and shallots back in, fresh herbs and salt and pepper... Let it simmer together and reduce the liquid a bit, then serve over pasta (sometimes I'll use chopped artichoke hearts, too).
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