Dads Chicken Recipes

DAD'S CHICKEN AND DUMPLINGS

Steps:

• To make the Chicken and Stock:.
• Place the chicken pieces in a LARGE stockpot and cover with water. (This will be the stock to cook the dumplings in so make sure you have enough liquid.).
• Add remaining chicken ingredients (butter through black pepper) and bring to a boil.
• Reduce heat and simmer until chicken is tender and falling off the bone, about 45 minutes-1 hour.
• Place a colander over a large bowl and strain chicken ingredients, keeping stock and chicken. Discard the veggies.
• Cool chicken and debone.
• To make the Dumplings:.
• Mix flour, baking powder and salt in a large bowl.
• Beat the eggs with 1 cup chicken broth and add to dry dumpling ingredients. (You may need to add more broth to the dough).
• Knead dough on a floured board and roll to about 1/4-inch thickness.
• Cut dough into squares with a pizza cutter. (I like mine about 2" x 2").
• TO FINISH: Pour reserved stock back into the stockpot.
• Add deboned chicken to stock and bring to a boil.
• Once the stock is boiling, gradually add the dumplings. (You may need to add canned chicken broth to make sure there is enough liquid for the dumplings to cook).
• Cook dumplings for 15-20 minutes and serve.

DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL

Steps:

• Preheat the oven to 400 degree F.
• Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
• Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
• For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.

MY DAD'S LEMON CHICKEN

Steps:

• 1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
• 2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm.
• 3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.
• 4. Finish the dish: Stir the lemon slices and fresh chile into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.