Dads Chicken Recipes

DAD'S LEMONY GRILLED CHICKEN

Steps:

• In a small bowl, whisk the first 5 ingredients until blended; stir in onions. Pour 1-1/2 cups marinade into a large shallow dish. Add chicken and turn to coat. Cover; refrigerate overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat. Drain chicken, discarding marinade in dish. Place chicken on grill rack, skin side up. Grill, covered, over indirect medium heat 15 minutes. Turn; grill until a thermometer reads 170°-175°, 15-20 minutes longer, basting occasionally with reserved marinade.

DAD'S CHICKEN SANDWICH

Steps:

• Remove the skin from the chicken and carefully carve the bone away from the breast meat. Thinly slice the breast crosswise on the diagonal.
• Evenly spread the honey mustard on 1 side of each bread slice. Lay 3 to 4 slices of tomato on 2 slices, followed by some endive and half the chicken on each. Season the layers with salt and pepper, to taste, as you build the sandwich. Top each sandwich with the other dressed bread slice.
• Serve immediately or wrap and refrigerate until ready to eat.

DAD'S CHICKEN SOUP

Steps:

• Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
• Mix in rice and thyme.
• Return soup to a boil.
• Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
• Add chicken and simmer until heated through, thinning with additional broth if desired.
• Season with salt and pepper.
• Transfer soup to large bowl.
• Garnish with parsley and serve.
• Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
• I like corkscrew pasta in this.

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.

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.

DAD'S CHICKEN SOUP

Steps:

• Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.