Ok, I'm new at having to cook dinner everynight and I'm not sure what to fix. We don't have much in the house. Any Ideas??
- itemCast-Iron Cooking: From Johnnycakes to Blackened Redfishtagged by System, 12/9/10
- itemChickentagged by System, 12/9/10
- topicRoastingtagged by System, 12/9/10
- categoryRoasting Panstagged by System, 12/9/10
- categorySaute Panstagged by System, 12/9/10
Related Forum Threads
- How to get crispy skin on roasted chicken? Last post on 3/28/14 at 6:45pm in Food & Cooking
- Best crepe pan: Farberware stainless. Last post on 11/1/13 at 1:04pm in Cooking Equipment Reviews
- Pots and Pans Last post on 6/8/13 at 7:55am in Cooking Equipment Reviews
- More roast pork questions... Last post on 1/2/11 at 5:01am in Food & Cooking
- Cooking meat at low temperature in the oven... no thanks! Last post on 1/29/14 at 4:41pm in Food & Cooking
How To Roast The Perfect Chicken
Last edited: 1/7/12
- Roasting Coffee At Home In A Popcorn PopperLast edited: 9/6/11
- How To Cut Up A Whole ChickenLast edited: 2/28/10
- Duck In Place Of ChickenLast edited: 2/28/10
I bought this as an experiment and I am very happy with it. As I have tried it for cooking more things, it has exceeded my expectations. I can sautee at a high or low temperature, I can simmer...
I had seen these before but thought they were too limited in use. Then a friend gave me this one. It converted me with the first use. A bit of a downward chop from one end and rocking rolling...
Almost 6 years ago we purchased this slicer and it's still going strong. I believe I originally posted something in equipment reviews so hopefully, this can serve as an update. The first item...
Last year, we had some money remaining on a gift card and while we purchased this item almost as an impulse and what a terrific find it was. Already owning a truly great large capacity food...
Bunker Hill Community College (BHCC) in Boston MA, offers both certificate and A.S. degree programs in both Culinary Arts and Baking & Pastry Arts. Although BHCC has an enrollment of over 12,000...
Cooking Chicken dinner....Help?!?post #1 of 1212/9/10 at 11:17amThread Starter
Gear mentioned in this thread:post #2 of 1212/9/10 at 11:25am
Nothing wrong with simple.
Roast the chicken simply seasoned with salt, pepper, maybe a little dried thyme. Or most any single commonly dried herb like rosemary, or sage or oregano. You should have at least one of those around. While this video includes a little more complex seasoning, and some other extras, the method for roasting a chicken is sound.
http://www.youtube.com/watch?v=vZZURKob7g4 I prefer to roast breast down to start and finish breast up but that's not as important as getting comfortable with roasting a chicken in the first place.
A simple baked potato would be good but with your oven busy with the chicken, we'll skip that sort of thing for the moment. Boil some spaghetti. Drain and wait until the chicken is done to make the sauce. Put some real butter in a pan on medium low heat to melt. Add a little crushed garlic. and wait for the butter to just start to color. Pour some of this butter over the spaghetti and grate on some myzithra cheese.
Steam some fresh vegetables. Carrots or broccoli are easy and fairly quick.post #3 of 1212/9/10 at 11:36am
Is it whole chicken or just breasts or thighs? I like to get a cast iron pan nice and hot then take the pieces of chicken I have oiled salt peppered and used a bit of soy sauce on, then pan sear them on each side for a few minutes, sprinkle with a good amount of parmesan or asiago cheese and toss into a preheated 350 degree oven for another 8-10 minutes, then make a nice crust of the cheese by turning on the broiler for a minute or two. let rest, then slice and serve with either rice or baked potatoes and some steamed veg.
oh, and welcome to cheftalk"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. ""In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "post #4 of 1212/9/10 at 11:40amThread Starterpost #5 of 1212/9/10 at 11:45amThread Starterpost #6 of 1212/9/10 at 11:48amThread Starterpost #7 of 1212/9/10 at 2:59pm
If it's just skinless boneless breasts, I like the paillard technique. This is cutting them in half horizontally and pounding them out a little thinner. Some may quibble that they should just be pounded but cutting them in half simplifies things somewhat in my book. The advantage is that you get a lot of surface area to season that cooks very quickly. This generally helps people keep them more moist by avoiding over cooking.
Again, season simply and cook in a hot heavy bottomed pan on medium high heat for no more than 2 minutes a side, probably less. You'll need a small amount of oil in the pan of course. Skip the non-stick skillet for this one. You'll get better color and a bit more flavor.post #8 of 1212/9/10 at 3:03pmpost #9 of 1212/9/10 at 11:20pmpost #10 of 1212/11/10 at 12:14pm
Chicken stir fry? Fry up some onions, add chicken strips, some garlic, ginger, chili, a bit of soy and whatever veges you got (even left-over ones). Serve with rice, mash, pasta or even bread
Life is too short to drink bad wine
Life is too short to drink bad wine
---Anonymus---post #11 of 1212/11/10 at 11:42pm
For absolute simplicity, chicken & rice is a southern comfort food that is nutritious and tasty, can't get a whole lot simpler than 2 ingredients (main that is) ... if you are more southern as in border, search for arroz con pollopost #12 of 1212/12/10 at 5:26pm
- Cooking Chicken dinner....Help?!?
- Roasting Coffee At Home In A Popcorn Popper
- › March 2015 Challenge: MINCE 38 minutes ago
- › Burgers, stuffed or not 2 hours, 48 minutes ago
- › Harissa 2 hours, 57 minutes ago
- › Need a new breakfast pototo 3 hours, 14 minutes ago
- › Does Saffron Go Bad? cooking ideas.... 3 hours, 19 minutes ago
- › remember scampi is not a sauce, 4 hours, 2 minutes ago
- › When to add vegetables and chicken to a sauce? 4 hours, 43 minutes ago
- › February 2015 Challenge - Fungi! 4 hours, 43 minutes ago
- › My coq au vin 4 hours, 45 minutes ago
- › scones bitter taste 4 hours, 48 minutes ago
- › Presto 06626 11 inch Electric Skillet w/glass lid by OregonYeti
- › American Metalcraft PKR20 Stainless Steel Rocker Pizza Knife, 20-Inch by phatch
- › Chef's Choice 662 International Professional Electric Food... by oldschool1982
- › Cuisinart CGC-4BCPC - Mini-Prep Plus Food Processor by oldschool1982
- › Bunker Hill Community College - Culinary Arts Program by Joyo
- › Demeyere 7-ply pans by ChrisBelgium
- › Le Creuset Magnetik by ChrisBelgium
- › Savage Supply Co. "Rocco" Knife Roll by Jim Berman
- › Better Than Bouillon - Clam Base - 8 oz. by chefedb
- › Nutri Bullet NBR-12 12-Piece Hi-Speed Blender/Mixer System by PassTheGravy
- › Leaving the Business: The Dark Side
- › Infiltrating The Kitchen!
- › Perfect Choux Pastry
- › The Secret to a Sexy Fettuccine Alfredo
- › Milanese Creamy Pesto
- › Steak Cooking 101 (home/indoor) by a Pro
- › Chef shortcuts for holiday goodies
- › Forgotten Christmas Candy - Divinity and...
- › Der Kuchen
- › Keeping Great Employees