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Started By
Message
I have a couple of chicken quarters I need to cook this weekend
Posted on 4/15/11 at 3:28 pm
Posted on 4/15/11 at 3:28 pm
I'll probably cook them sometime this evening and just pick at them
I'm planning on doing in the oven. Any suggestions?
I was thinking about just throwing some garlic under the skin and doing on about 375 until they're done, maybe a little salt, pepper, fresh herbs, lemon juice basted on top as well...
Probably going to remove the skin after but I'll leave it on during cooking
I'm planning on doing in the oven. Any suggestions?
I was thinking about just throwing some garlic under the skin and doing on about 375 until they're done, maybe a little salt, pepper, fresh herbs, lemon juice basted on top as well...
Probably going to remove the skin after but I'll leave it on during cooking
5
Posted on 4/15/11 at 3:36 pm to Powerman
Probably going to remove the skin after but I'll leave it on during cooking
I only have 1 question....WHY
--------------------------------------------------------------------------------
I only have 1 question....WHY
--------------------------------------------------------------------------------
Posted on 4/15/11 at 3:39 pm to Powerman
Glass's Grandmother's sherried chicken recipe would work fine for those and it's quite tasty.
Posted on 4/15/11 at 3:40 pm to Powerman
Try a mini Opelousas Chicken.
Posted on 4/15/11 at 3:40 pm to Tigerdog504
Because the skin is delicious. Why would you remove the skin? Unhealthy?
Don't make me start a rant.
Anyway, PM I typically just put some tony's and onion powder and bake 'em. 375, 45 minutes to an hour.
Don't make me start a rant.
Anyway, PM I typically just put some tony's and onion powder and bake 'em. 375, 45 minutes to an hour.
Posted on 4/15/11 at 3:41 pm to Benchwarmer
quote:
Try a mini Opelousas Chicken.
I'm from Opelousas, what's special about this chicken?
Posted on 4/15/11 at 3:43 pm to Powerman
Here's the recipe if you want it.
Glassman's Grandmother's Braised Chicken in Sherry
Preheat your oven to 325.
Here we go. Braised chicken with sherry. Get a chicken cut into eight pieces, season with kosher salt and freshly ground black pepper. Brown in extra virgin olive oil and remove to a platter.
Add a julienned white onion, three cloves of minced garlic, a tablespoon of fresh thyme(bruised)and two bay leaves to the pot. Season with kosher salt and fresh ground pepper. Stir for about a minute until you can smell the garlic.
Add one cup of sherry to deglaze the pan and reduce by half. Add one and a half cups of low sodium, or homemade chicken stock(obviously preferable)and reduce by half. Add chicken back to the pot so the liquid is about half way up. Cover and put in preheated oven. Cook for about an hour to an hour and fifteen minutes. Remove pot from oven. Have a platter reserved.
Remove chicken to platter and on medium heat add about two tablespoons of butter and cook until melted. Once melted add a shot of sherry and bring to a simmer. Add a 1/4 cup of heavy cream and stir to combine. Pour over the chicken and garnish with fresh chopped flat leaf parsley.
Serve with your favorite side dish.
One thing I forgot is to add the drippings from the chicken after it was browned to the final cooking phase.
Glassman's Grandmother's Braised Chicken in Sherry
Preheat your oven to 325.
Here we go. Braised chicken with sherry. Get a chicken cut into eight pieces, season with kosher salt and freshly ground black pepper. Brown in extra virgin olive oil and remove to a platter.
Add a julienned white onion, three cloves of minced garlic, a tablespoon of fresh thyme(bruised)and two bay leaves to the pot. Season with kosher salt and fresh ground pepper. Stir for about a minute until you can smell the garlic.
Add one cup of sherry to deglaze the pan and reduce by half. Add one and a half cups of low sodium, or homemade chicken stock(obviously preferable)and reduce by half. Add chicken back to the pot so the liquid is about half way up. Cover and put in preheated oven. Cook for about an hour to an hour and fifteen minutes. Remove pot from oven. Have a platter reserved.
Remove chicken to platter and on medium heat add about two tablespoons of butter and cook until melted. Once melted add a shot of sherry and bring to a simmer. Add a 1/4 cup of heavy cream and stir to combine. Pour over the chicken and garnish with fresh chopped flat leaf parsley.
Serve with your favorite side dish.
One thing I forgot is to add the drippings from the chicken after it was browned to the final cooking phase.
Posted on 4/15/11 at 3:46 pm to Hulkklogan
I haven't made this, yet, but everyone who has really likes it. Here's the recipe with TreeDawg's notes.
Opelousas Chicken
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
Ingredients
4 fryer halves Tony Chachere’s Creole Seasoning™
1 cup oil 1 cup water
1 small can paprika 1 tbsp chili powder
Directions
Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
I save the leftover oil in a mason jar in the fridge for next time. It makes it even that much better...........
Another thing I do is to let the Chicken heat in the Oven for 15 minutes prior to covering with the Paprika/Chili Powder mix and do not start basting until 45 minutes after you add it. Baste gently such as not to knock off all the spice coating.
Thanks again Mout for posting the Recipe.....
ETA: I usually only cook one Chicken in lieu of two and its plenty for my family...........
Opelousas Chicken
Makes: 6 - 8 servings
Prep Time: 30 minutes
Cook Time: 3 hours, 0 minutes
Ready In: 3 hours, 30 minutes
This Cajun's secret to making this dish a success is and I quote, "The secret to this very famous Opelousas dish is in the seasoning and in the long, slow basting process." Patience, Patience, Patience!!!
Ingredients
4 fryer halves Tony Chachere’s Creole Seasoning™
1 cup oil 1 cup water
1 small can paprika 1 tbsp chili powder
Directions
Season chicken generously with Tony’s or salt & pepper. Rub well on each side.
Place fryer halves in open baking pan & cover with a mixture of oil and water. Sprinkle with paprika & chili powder.
Place pan in a pre-heated 275° oven and cook until hot.
Baste continuously about every half hour until deep dark brown about 3-5 hours.
The secret to this very famous Opelousas dish is in the seasoning & in the long, slow basting process.
I save the leftover oil in a mason jar in the fridge for next time. It makes it even that much better...........
Another thing I do is to let the Chicken heat in the Oven for 15 minutes prior to covering with the Paprika/Chili Powder mix and do not start basting until 45 minutes after you add it. Baste gently such as not to knock off all the spice coating.
Thanks again Mout for posting the Recipe.....
ETA: I usually only cook one Chicken in lieu of two and its plenty for my family...........
Posted on 4/15/11 at 3:56 pm to Tigerdog504
quote:
I only have 1 question....WHY
Trying to lose weight man...
And my fat arse isn't running 5 miles a day so I'm going to try to do as much of it with diet as I can.
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