Buffalo Chicken Wings
5 lbs chicken wings (this is a guess. I figure about 5 wings per person or 10 pieces rather than pounds) 2 cups buttermilk Cut wings into pieces. Save the tips and combine with whatever bones you have leftover after eating the wings, for broth. (i know, but when you cook them there are no germs….) Combine […]
Red chile chicken enchiladas
10 enchiladas, serving 4 or 5. If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers’ cheese. Ingredients Sauce and Filling 1 1/2 tablespoons vegetable oil or corn oil 1 medium onion ,chopped fine (about 1 cup) 3 medium […]
Moroccan chicken
Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing […]
Picnic chicken
Serves 8. If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the […]