New to cooking, toss your favorite recipes my way!
So I've recently moved into a new apartment with a lovely kitchen and have discovered that I love to cook! I haven't made much several yummy pasta dishes and a pizza bake, I'm ready to branch out! I'm really not very picky and would love if you'd share your favorite recipes with me. I have a crockpot as well and would love ideas for that now that it's the fall and soon to be winter.
SO and I aren't huge red meat fans but do enjoy it every once and a while. Other then that we eat pretty much everything, although I'd really like some healthy suggestions! Can't wait for some suggestions and to start cooking, thanks everyone!
Tips to the perfect Roasted Chicken
Not a recipe – but some great tips for a roasted chicken. – after a number of years of trial and error, I have found these are the steps to success!
I have discovered a good roasted chicken is all about proper prep. First, you want to cook a DRY chicken. Go ahead and wash it, but try it thoroughly with paper towels after, dry it inside and out. If you have the time and ability, let it sit uncovered in the refrigerator to dry even more for a full day. This will make for great crispy skin – and not that gooey stuff a wet bird produced when cooked.
Next step to a good chicken? Bring it to room temperature before cooking. Cover with paper towels and let sit on the counter to lose its cool. Make sure that you are starting with a quality bird, and have handled properly to this point to avoid “cooties”. Bringing to room temperature (or close) will make the bird cook more evenly (no more dry breast with undercooked thighs).
Once the bird is dry, and not so cold, brush with olive oil, sprinkle outside and in with salt and pepper (fresh ground is better!). If you have access to fresh herbs, some rosemary inside and outside of the bird is great. Tarragon goes well with chicken also. – and anthing else you want to add, garlic, Italian seasoning etc).
Use a large roasting pan, preferably with some sort of rack. Place potatoes, carrots, celery, and quartered onion around the chicken to make a complete meal.
Start the bird in a 450+ oven, cook at this temp for around 30 mins, and then reduce to 400. Baste often (every 15 mins or so). Cook until the legs become “lose”, you should be able to move them up and down freely, and the joints should feel supple and lose. The skin should also be brown and crispy at this point.
If you do not have one yet, I HIGHLY recommend an instant read thermometer. If you are not sure if the bird is completely done, take the temperature in the thigh.
Once done, remove from the oven and cover with foil (not tightly, otherwise it will sweat and ruin the skin!) – and let rest for 15 mins (to allow juices to penetrate the meat)
Carve and serve!
This is a great winter meal – and its CHEAP. Plus, left over roasted chicken can be used for all sorts of different recipes (including my tortilla chicken soup, which I will post next!)
(by the way - due to the new format, and my browser - I can not reply to PMs!)
The high heat, and the getting the bird extra dry should result in a crispy skin, even with basting. Stop basting 15 mins before bird is removed from oven.
Chicken Tortilla Soup - (to use up left over roast chicken)
I am not big on measuring, taste as you go. You can use left over thanksgiving turkey instead of chicken.
- 1 cut up whole chicken (or left over turkey - around 4 cups, plus two cans of chicken stock)
- 1 yellow onion diced
- A ‘few’ cloves of garlic chopped
- 1 can chicken stock
- 1 can stewed tomatoes (with chilies if available)
- 1 can diced fire roasted green chilies
- 1 can corn (optional, can also add rinsed black beans)
- Ground coriander, chili powder, cayenne pepper, garlic powder and salt to taste (lots of coriander and chili pepper in mine, few table spoons of each)
Toppings (all or none):
- Fresh cilantro
- Fresh lime
- Shredded cheese (jack is best)
- Sour cream
- Tortilla “chips” (I take whole grain tortillas, cut into wedges and baked in a 400° oven until crispy) – also really good with corn bread
First… boil the chicken until done, remove to cool, reserve stock- or boil the carcass of your roasted chicken ( add garlic to the water, that way the house smells like garlic, rather then dead bird). Or you can just get a rotisserie chicken (or left over turkey) and more stock, and avoid the whole boiling the bird thing!
Next, heat olive oil and sauté the diced onions and garlic, along with above spices. Add shredded chicken, stir until well coated with spices.
Next add “wet” ingredients, stewed tomatoes (w/ liquid), chilies (w/ liquid), corn (drain first), 1 can stock. Keep adding reserved chicken stock (or more cans) until you reach a good “soup” consistency, keep adding spices to correct as you go.
Bring to a simmer to combine flavors for at least 30 mins, then the soup is ready to serve! Top with cheese while hot, along with any other desired toppings.