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Perhaps my all time favorite way to cook chicken is simply whole roasted. The different cuts provide different flavors and textures, from the salty, fatty skin, to the tender juicy white meat of the breast, to the “tear flesh off the bone” wings and legs…there is something for everyone. And roasting a whole chicken is actually pretty easy (at least with the right techniques and practice).
Ah the Mighty Drumstick. If you’re a fan of meat on the bone, then you’ve gotta be a fan of the chicken leg. They have a ton of flavor, are tender and juicy and just look really cool! They are also perfect for slow cooking on the grill over the open flame. Because of the bone itself, chicken legs need to be cooked a bit differently than boneless chicken breasts or thighs.
Today our never ending quest for new and great chicken recipes bring us to the world of stews. Not only are stews generally simple, one pot recipes, but they can also be made with a vast variety of ingredients…including of course the humble chicken.
Ah the Kabob. Or is it Sish-Kabob? Or meat on a Skewer? Whatever you call it, putting food on a stick is likely as old as fire itself. And there’s a reason the technique has lasted so long. Not only do kabob’s taste delicious, they can be the grilling equivalent of a one pot meal. Here I show you how to make simple grilled chicken kabobs with some summer vegetables.
Let’s face it, boneless skinless chicken breasts, perhaps single most common meat on the American dinner plate, often taste like crap. They can dry out easily. They can be tough. Or if they aren’t tough, they’re often flappy and chewy. And they can taste like cardboard.
The craving: I dream of beefy bites lost in butter.
The palate: utterly rich
The dish: Brown Butter Sauce Over Filet Mignon
The craving: Feed me tender steak touched by roasted herb.
The palate: buttery and herbal.
The dish: Filet Mignon with Rosemary Butter
The craving: Entice me with meat and thrill me with edge.
The palate: racy but creamy.
The dish: New York Strip with Blue Cheese Butter Sauce
To cook the perfect beef tenderloin, it helps to know a bit about the cut of meat itself. The tenderloin is a long, cylinder shaped muscle that runs along the spine (one on each side) of the cow. It’s the muscle that Filet Mignon are cut from. Because of its location (far from the legs), is does relatively little work, which is one of the main reasons it’s such a tender cut of meat.
There is something special about cooking a whole chicken. The flavors develop so well, the presentation looks fantastic, and it’s actually easier to keep the meat tender and juicy. I love roasting them whole in the oven, but (especially in summer), you may not want to fire up the oven for a couple hours. That’s when this grilled, Chicken Under a “Brick” recipe comes in so handy.
