Category: POULTRY

TROPICAL GLAZED ROAST CHICKEN

1 Whole Chicken
kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
Pre-heat oven to 325 degrees. Spray can with PURE.

• Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.
• Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.
• Set oven shelf to lowest position.
• Roast chicken 90 minutes OR until internal temperature is 140 degrees.
• While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.
• Remove chicken from oven and increase heat to 500 degrees.
• Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.
• Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.
• Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.
• Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.
• Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.

**If glaze has become stiff, return to heat for a few minutes to soften.

ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
salt & pepper

SAUCE
1 teaspoon olive oil
1 green onion, chopped fine
Juice from 1 lemon
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon flour
1 tablespoon butter

• Rinse chicken and pat dry. Salt and pepper.
• Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
• DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
• Whisk together the hot water, bouillon, thyme and basil.
• Turn chicken and add 3/4 cup of chicken stock.
• Reduce heat and simmer on low 15 minutes.
• Transfer chicken to a plate and pour stock into a measuring cup.
• Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
• Transfer to an ovenproof plate, cover with foil and keep warm.
• Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
• Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
• Add green onions and saute’ a minute or so.
• Add flour and mix well.
• Increase heat and add broth and bring to a simmer.
• Simmer until reduced to about 1/2 cup.
• Stir in any juices that have drained from the chicken. Simmer a few more minutes.
• Remove from heat and whisk in lemon juice, thyme and basil.
• Pour sauce over chicken and serve immediately. I like to serve it with rice.

COUNTRY CHICKEN and RICE

1 1/2 pounds chicken breasts, tenders or thighs
1 cup uncooked long grain rice
1/4 cup chopped sun dried tomatoes, drained
or I prefer 1/4 cup sun dried tomato pesto
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Marsala wine
3 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
2 teaspoons Italian seasoning
1 bunch green onions, sliced thin tops and all
1 cup chopped carrots
2 cups boiling water
chopped fresh parsley for garnish

• Whisk together the tomatoes, olive oil, lemon juice, garlic, Italian seasoning and 1/2 of the salt and pepper.
• In a Tupperware marinader or a large Ziploc bag pour sauce over chicken pieces and marinade 2 hours or overnight is really yummy too.
• Preheat oven to 375 degrees.
• Spray a 9×13 baking dish with PURE.
• Place rices, carrots and onions in the baking dish.
• Sprinkle with remaining salt and pepper.
• Remove chicken pieces from the marinade to a plate.
• Stir remaining marinade into the boiling water and then stir that into the rice.
• Evenly layer chicken pieces over rice.
• Cover tightly with foil.
• Bake 1 hour or until all the liquid is absorbed and rice is tender.
• Sprinkle with fresh parsley as garnish.

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

• Mix cornstarch, flour, salt & pepper in ziploc bag.
• Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
• In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
• Drain chicken on paper towel lined plate.
• Pour off excess oil and clean pan with paper towel.
• Add 1 tablespoon more olive oil and saute’ garlic and green onion.
• Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
• Cook until thick, do not boil.
• Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
• Bake at 350 degrees for 20 minutes.
• Brush with original glaze after the first 10 minutes.
• Save any additional glaze to use over the rice.
• Serve over rice.

CHOEREG aka ARMENIAN aka EASTER BREAD
1 cup whole milk
1 cup unsalted butter
1 cup salted butter
1 cup + 2 teaspoons sugar
1/2 cup lukewarm water
2 (1/4 ounce) envelopes active dry yeast
5 eggs + 1 egg, beaten for brushing on top
6 cups all-purpose flour, or as needed
1 1/2 teaspoons baking powder
1 1/2 tablespoons ground mahleb (1/2 teaspoon almond extract + 1/4 teaspoon black cherry extract + 1/4 teaspoon vinegar substitutes well)
1 teaspoon salt
1 tablespoon sesame seeds (optional & personally I don’t care for them at all)

• In a medium saucepan over a low heat, melt the butter.
• Add the milk and heat together until well blended, but not boiling.
• Stir in 1 cup of sugar until dissolved, then set aside to cool until lukewarm*.
• Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes or so.
• In a large bowl whisk the eggs just enough to break up the yolks.
• Slowly pour in the lukewarm milk mixture, constantly stirring.
• In a small bowl whisk together the almond extract, black cherry extract and vinegar.
• Add to the milk mixture just until incorporated.
• Add the yeast mixture, and stir just until blended.
• In a large bowl, combine the flour, baking powder and salt.
  
• Make a well in the center, and pour in the wet mixture.
  
• Stir until it forms a sticky dough.
  
• Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough.
  
• Knead about 10 minutes.
  
• Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
• When the dough has doubled, punch down again, and let rise until doubled again. About another hour.
• Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
• Preheat the oven to 350 degrees.
  
• Brush the loaves with beaten egg, and sprinkle with sesame seeds if desired.
• Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

*Make sure this is lukewarm, not hot. You do NOT want the eggs to cook as you blend this in.