Basalmic Chicken Drumettes

March 1, 2008 at 7:08 am (Appetizers, chicken) ()

Balsamic Chicken Drumettes Recipe courtesy Giada De Laurentiis 
 
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Cook’s note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

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Homemade Fried Chicken Tenders – Rachael Ray

January 24, 2008 at 10:44 am (American Food, Rachael Ray, chicken) ()

Ingredients

  • 4 cups buttermilk
  • 2 cloves garlic, grated
  • A few dashes of hot sauce
  • 4 tablespoons (a large palmful) fresh flat-leaf parsley, chopped
  • 4 tablespoons (a large palmful) fresh dill, chopped
  • 2 tablespoons (about a palmful) fresh chives, chopped
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 2 pounds chicken tenderloins
  • Canola oil
  • 2 cups flour, plus more as needed
  • 8 to 12 scallions, depending on size, trimmed of roots
  • 1/2 cup sour cream
  • Assorted sliced vegetables, such as seedless cucumbers, celery and carrots

Preparation

In a large bowl, mix together the buttermilk, garlic, hot sauce, parsley, dill, chives and lemon juice. Season with salt and freshly ground black pepper.
Season the chicken with salt and freshly ground black pepper, and place in a shallow dish or large disposable plastic bag. Pour about 1/3 of the buttermilk ranch over the chicken pieces then cover the dish with plastic wrap or seal the bag and marinate for 10 minutes or up to an hour in the refrigerator. Reserve the remaining buttermilk dressing in the fridge.
To cook up the chicken, place a medium-size skillet over medium-high heat. Add an inch of canola oil to your pan and get it hot. Place two high-sided dishes on the counter and fill one with flour and the other with 1/3 of your reserved buttermilk ranch. Dip the trimmed scallions into the buttermilk ranch, then into the flour; then back into the buttermilk ranch and back into the flour. Once they’re double-coated, shallow fry them in the oil until they are golden brown on each side, then place on a paper towel lined plate to drain. Repeat the process with the remaining scallions.
When the scallions are finished frying, repeat the process with all the chicken strips, adding more flour to the dish as needed.
While the last batch of chicken tenders is cooking up, stir the sour cream into the remaining reserved buttermilk ranch and transfer it to a serving dish. Put your chicken strips and scallions in a bucket and serve the dipping ranch and sliced veggies alongside.

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