JUDY'S CHICKEN....
...that she never made! My aunt has a friend Judy and they often share recipes. Judy gave my aunt this recipe and for YEARS, my family knew this recipe as Judy's Chicken. When my aunt recently asked Judy about this recipe...Judy had no clue what my aunt was talking about! Apparently, Judy had gotten this recipe, shared it with my aunt, and never made it herself. Of course, we still call it Judy's Chicken. This recipe is EASY as well as delicious.
Provided by freakingdork
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray 1-2 (9x13) pans with cooking spray. Lay out chicken breasts.
- Season breasts with last five ingredients (basil and thyme are "optional" and are best fresh) to taste.
- Mix 1 can of cream of chicken soup to 1 cup sour cream in separate bowl. (You can use 1 can soup and 1 cup sour cream to cut calories, but I prefer using the 2 cans and 2 cups, even if I only use 4 chicken breasts, as I love dipping the finished chicken in the sauce).
- Cover chicken with soup and sour cream mixture.
- Put chicken in the oven and cook for an hour (remember, add 15 mins if chicken is frozen).
- Serve with extra sauce on the side. Delicious with rice or rolls.
Nutrition Facts : Calories 755.8, Fat 53, SaturatedFat 23.2, Cholesterol 202, Sodium 1196.1, Carbohydrate 15.8, Sugar 1, Protein 52.6
ULTIMATE KOREAN FRIED CHICKEN
Steps:
- For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
- For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
- For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
- For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
- For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
- In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
- Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
- Serve with the sauces on the side.
ZUNI CAFé CHICKEN
You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.
Provided by The New York Times
Categories dinner, main course
Time 1h
Yield 2 or more servings
Number Of Ingredients 4
Steps:
- Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
- Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
- Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
- When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
- Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
- Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
- Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
- Cut the chicken into pieces and pour the pan drippings over the chicken.
Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 46 grams, Carbohydrate 2 grams, Fat 73 grams, Fiber 1 gram, Protein 90 grams, SaturatedFat 21 grams, Sodium 1663 milligrams, Sugar 0 grams, TransFat 0 grams
JUDY'S CHICKEN DORITO CASSEROLE
This is from my mother in law. I ask for it just as much as my husband does. It's awesome! I like to add shopped jalapeño to 1/2 the dish for me.
Provided by Flavor Diva
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut up chicken into 1 inch cubes and cook in microwave for 15 minutes or boil. drain chicken.
- Add both soup cans, 1/2 can of milk, green chilies, onion flakes, and red pepper flakes to the chicken. Combine to make your chicken mixture.
- Put handful of chips on the bottom of a 9"x13" pan and crush lightly. Scoop 1/2 of chicken mixture over chips. Spread 1/2 the cheese over chicken mixture. Add another uncrushed layer of chips. Top with another layer of the remaining chicken mixture and cheese.
- Cook for 30 minutes.
Nutrition Facts : Calories 684.1, Fat 40, SaturatedFat 13.6, Cholesterol 83.2, Sodium 1526.3, Carbohydrate 51, Fiber 3.8, Sugar 5.8, Protein 30.4
JUDY'S SAUERKRAUT
This is my friend Judy's sauerkraut recipe, and in my opinion, it's simply the best. Great served with crusty rye bread, mashed potatoes, and freshly cooked apples. Combine the kraut with a meat entree and bake in the oven at a low temperature 1 to 2 hours. Examples of meat entrees that work really well are small pork roasts, tenderloins, or chops, bratwursts, knockwursts, and kielbasa. Slow cooker temperatures vary, so this may be done sooner than 8 hours.
Provided by lutzflcat
Categories Side Dish
Time 8h15m
Yield 6
Number Of Ingredients 10
Steps:
- Place the sauerkraut, bacon drippings, and onion into a slow cooker. Pour in the beef broth, then season with cloves, bay leaf, juniper berries, caraway seed, salt, and sugar. Stir to combine.
- Cook on Low 8 hours.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 14.9 g, Fat 0.6 g, Fiber 6 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 1169.2 mg, Sugar 6.4 g
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