COOKING WITHOUT FAT : WITHOUT FAT

COOKING WITHOUT FAT : COOKING 99

Cooking Without Fat


cooking without fat
    cooking
  • The practice or skill of preparing food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • Food that has been prepared in a particular way
  • (cook) someone who cooks food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
    fat
  • (of an animal bred for food) Made plump for slaughter
  • Containing much fat
  • fatten: make fat or plump; "We will plump out that poor starving child"
  • (of a person or animal) Having a large amount of excess flesh
  • a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
  • having an (over)abundance of flesh; "he hadn't remembered how fat she was"

Tonight's Dinner: Stovetop Roasted Chicken with Lemon-Herb Sauce
Tonight's Dinner: Stovetop Roasted Chicken with Lemon-Herb Sauce
I think I am FINALLY getting the hang of pan sauces! I had a package of chicken breasts in the freezer that needed to be used and Cook's Illustrated offered the best recipe that I had most of the ingredients for. BF really enjoyed it and I would totally make it again, as it was fairly easy. Some differences between what I made and the recipe: 1. I used all bone-in chicken breasts because that's what I had. 2. I brined the chicken for an hour before cooking. I did this as "insurance" from the chicken drying out because I removed the skin and fat. 3. I seasoned the chicken with lemon pepper and a wee bit of kosher salt. 4. I didn't have shallots so I omitted them. Honestly, I wouldn't have bought shallots just for this dish as they are expensive. I would have used finely minced onion, but I didn't even have an onion. :( 5. I didn't have fresh parsley so used dried. 6. I didn't have fresh lemon juice so I used, ugh, the lemon juice in the bottle. Look, that's all I had! So even with all that, this chicken was delicious! Stovetop Roast Chicken with Lemon-Herb Sauce Serves 4. Published November 1, 2008. From Cook's Illustrated. A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Use a splatter screen when browning the chicken. Ingredients Chicken 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note) Table salt and ground black pepper 1 tablespoon vegetable oil 1 - 1 1/4 cups low-sodium chicken broth Lemon-Herb Sauce 1 teaspoon vegetable oil 1 medium shallot , minced (about 3 tablespoons) 1 teaspoon unbleached all-purpose flour 1 tablespoon lemon juice 1 1/2 tablespoons minced fresh parsley leaves 1 1/2 tablespoons minced fresh chives 1 tablespoon cold unsalted butter Table salt and ground black pepper Instructions 1. FOR THE CHICKEN: Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes. 2. Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part of chicken registers 155 degrees for breasts and 170 degrees for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up. 3. Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp and it reaches 160 degrees for breasts and 175 degrees for legs and thighs, 4 to 7 minutes. Transfer to serving platter and tent loosely with foil. Using spoon, skim fat from reserved cooking liquid and add enough broth to measure 3/4 cup. 4. FOR THE SAUCE: Heat oil in now-empty skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 1 minute. Add flour and cook, stirring constantly, 30 seconds. Increase heat to medium-high, add reserved cooking liquid, and bring to simmer, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, parsley, chives, and butter; season with salt and pepper. Pour sauce around chicken and serve immediately.
Chicken Canzanese
Chicken Canzanese
SERVES 4 TO 6 When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce. INGREDIENTS 1tablespoon olive oil 2ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note) 4medium garlic cloves , sliced thin lengthwise 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin Ground black pepper 2teaspoons unbleached all-purpose flour 2cups dry white wine 1cup low-sodium chicken broth 4 whole cloves 1(4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved 12whole fresh sage leaves 2 bay leaves 1/4-1/2teaspoon red pepper flakes 1tablespoon juice from 1 lemon 2tablespoons unsalted butter Table salt INSTRUCTIONS 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1? minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan. 2. Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate. 3. Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.) 4. Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1? cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve.

cooking without fat
Similar posts:
safety of microwave cooking
rustic italian cooking
american cooking methods
cooking fillet steak
custom cooking aprons
barbie pizza cooking games
the best cooking school
cooking classes birmingham al
cooking mama 2 online free play
Comments