(Highly recommended by our apprentice, Mike R.)

Ingredients

• 1 fryer
• 2 cups buttermilk
• 1 large onion, sliced
• 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper

• 2 cups flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1 teaspoon cayenne pepper
• Salt and pepper
• 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.) Because this recipe is originally for a 3 pound bird and ours are generally bigger, adjust amounts accordingly.

2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum – something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). It also works to use less fat and just turn the pieces over in the frypan.

3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.

4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Yield: Serves 4.

For chicken:                                                          For Hollandaise sauce:

4 chicken breasts, de-boned                            3 egg yolks

1 C. flour                                                                2 Tbsp. lemon juice

3 eggs, beaten                                                    ¼ tsp. salt

2 C. fine breadcrumbs                                       1/8 tsp. cayenne (optional)

½ C. butter

3 Tbsp. heavy cream

To prepare chicken, remove skin from de-boned breasts.  Cut each breast in half and pound down with meat pounder until gently flattened.  Season each piece of chicken with salt, pepper and any preferred spices.  Preheat a large frying pan filled with ¼ inch of oil.  Coat each piece of chicken with flour, then beaten egg and finally in breadcrumbs.  Fry in heated oil until golden brown, turning occasionally.  Drain on paper towel. Place in a 300 degree oven to warm, until ready to serve.

Just before serving, place egg yolks, lemon juice, salt and cayenne pepper into a blender container.  Melt butter in a small saucepan until bubbly but not brown.  Blend ingredients insdie blender on high for 3 seconds.  Remove centre cap in lid and slowly pour in a thin, steady stream of melted butter.  This should take about 30 seconds.  Pour in cream while blender is still operating and process on high speed until thoroughly mixed.  Serve over breaded chicken.

(Yield 8 to 10 servings)

Ingredients

• 18 whole chicken wings, split
• 1/4 cup honey
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lime zest
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 2 quarts vegetable oil for frying

Directions

1. In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
2. Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

Ingredients

• 1 cup water
• 1/2 cup white sugar
• 1/3 cup soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 2 teaspoons wine vinegar
• 1 tablespoon minced garlic
• 12 large chicken wings, tips removed and wings cut in half at joint
• 1 teaspoon sesame seeds, or to taste (optional)
• 12 chicken wings

Directions

In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds. Yield 12 wings

Ingredients

• 1/2 cup butter
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• 1/4 teaspoon black pepper
• 1 tablespoon dried parsley
• 6 boneless chicken thighs, with skin
• dried parsley, to taste

Directions

1. Preheat the oven broiler. Lightly grease a baking pan.
2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
4. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

Ingredients

• 8 chicken thighs
• 6 small red potatoes, quartered
• 1/2 cup extra-virgin olive oil, or as needed
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Many people have been asking me for a beer can chicken recipe. I have roasted chickens in a vertical roasting pan, but have just used water or fruit juice, so I can’t personally vouch for this but it does sound yummy! This recipe is based on one from allrecipes.com and is for a 4 pound whole chicken. That’s more the size of commercial roasters, not ours which get bigger in their extra few weeks of life, strolling around the meadow. I would think the timing could be adjusted by using the roasting chart in the Roast Chicken recipe. A good test for doneness is to poke a sharp knife into the thigh – the chicken is done when the juices run clear. If you have a meat thermometer, the internal temperature of the chicken should be 180 degrees F. when taken in the meatiest part of the thigh.

Ingredients:

One 4 pound whole chicken.

1 tbsp. salt, or to taste.

1 tsp. pepper, or to taste.

1 lime, halved.

½ (12 fluid ounce) can beer.

1 C. water.

Method:

Preheat oven to 350 degrees. Remove neck and giblets and season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the centre of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer can inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven. Roast the chicken for about 1 ½ hours in the preheated oven, (see roasting chart on previous page for roasting time for bigger birds) removing foil during the last 20 minutes. Baste occasionally with the drippings. Let the chicken rest for about 10 minutes before serving.

We normally roast our chickens pretty simply, basted with butter and sometimes lemon juice as well.  Here is a roasting chart for stuffed whole chickens, at 325 degrees: (For unstuffed chicken, roast about ½ hour less)

4 – 6 1/2 lb. chicken — 2 ½ to 3 ½ hours.
6 ½ – 8 lb. chicken   —  3 ½ to 4 ½ hours.