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best technique/Chick,Legs/in Orange sauce.

post #1 of 10
Thread Starter 

Hi,

this is a largely improvised dish, trying to use some good principles of cooking. And to improve my knowledge of principles I would like to ask some general advice.

I have five chicken drumsticks and some orange juice and I want to incorporate them with either wine or Brandy.

My first feeling is to brown the chicken legs in butter and a little olive oil +S&P. 

I would like to incorporate onions and a touch of garlic.

After removing the chicken I would sauté the onions and a pinch of garlic intill soft.

I could then pour in 50% of my liquid which would be either  white wine, or some brandy . If I use both how could this be done or is it not recommended?

After reduction of some of the alcohol I would place the chicken legs back in and pour the orange juice in with slices of ginger and dry tarragon stirring a little to mix . 

Then it would go into the oven and cook at 350 or 375 for about 45 or 50 minutes. uncovered.

Rice of course would accompany it .

What do you think?

 

and thank's to all.

Alex 

post #2 of 10

Personally I would sweat the onions with about 3 - 4 cloves garlic, but that's just me.

 

You may want to bbe careful about using wine. The orange juice will be quite acidic, and a dry, acidic wine might just be too much.

 

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 #3 of 10
I've never successfully browned chicken in butter or a mix of butter and oil. I can never get the temp high enough without burning the butter. I use only oil, heat it really hot and brown the chicken for a rather long time so that I can really get some nice brown color going. 
post #4 of 10

I was never succesful with orange sauces. Tricky.

Was thinking in using orange marmelade and brandy for a quick try. Opinions?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 10

Check this technique:

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #6 of 10

Another technique with brown sauce (fond brun):

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 10

One more.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #8 of 10
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

One more.

 

I do not understand French but I understand most of this except the brown gravy liquid how it is made is it a stock I do not know what he is saying about it. also what was the first clear liquid he poured in the pan ? Was it orange liquor or melted sugar? 


Edited by AlexB - 10/14/14 at 5:20pm
post #9 of 10
Thread Starter 
Quote:
Originally Posted by teamfat View Post
 

Personally I would sweat the onions with about 3 - 4 cloves garlic, but that's just me.

 

You may want to bbe careful about using wine. The orange juice will be quite acidic, and a dry, acidic wine might just be too much.

 

mjb.


What I am after is a pure simplification of the more sophisticated orange sauce. I sometimes pick up some chicken legs or thighs and throwing together some oranges some wine and fooling around with some other ingredients , I have made some nice results.for example I do not see the employment of onions and garlic or white wine . but they have made a nice result . brandy and wine I used this time was not bad either . 

Next time I will omit the White wine and try a Grand Marnier perhaps .

 I am looking for a quick simplification of these recipes. Using principles of good cooking. Purhaps I should sear first and then roasted the chicken in the casserole dish  then , when done make the sauce afterward using a reduction of the cooking juices . 

My way now is to cook everything together in the oven like a casserole( I am not saying this is better it's just what I've been doing). I am really interested in techniques here. I know I can go to my sources and find the perfect recipe for Orange sauce but I am more interested in cooking techniques and shortcuts for time saving.

From what I can tell in the videos they use sugar, liquor , vinegar?, Oranges, orange zest, Chicken stock? ( I use chicken stock too)this time . 

As I cook I like to strictly adhere to recipes, except for this one, which I am experimenting with.

post #10 of 10
Quote:
Originally Posted by AlexB View Post
 
I do not understand French but I understand most of this except the brown gravy liquid how it is made is it a stock I do not know what he is saying about it. also what was the first clear liquid he poured in the pan ? Was it orange liquor or melted sugar? 

 

The first liquid is some fat or oil (matiére grasse) to brown the duck. The stock is brown stock.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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