Chicken
Used in 3 recipes on RecipeWiki.
Chicken on this page means the bird in several forms: a whole chicken, bone-in pieces, and boneless, skinless meat. A whole bird, as in Roast Chicken with Lemon and Thyme, gives crisp skin, juicy dark meat and bones for stock afterwards; boneless meat is minced and shaped for the delicate Pozharsky Cutlets, and jointed pieces simmer in Mole Poblano. Thighs stay moist through long cooking, while breast dries out quickly and wants shorter, gentler heat. For crisper skin, pat the bird dry and leave it uncovered in the fridge for a few hours or overnight. Rest a roast chicken for fifteen minutes before carving so the juices settle.
Most often cooked with
Bread
Butter
Garlic
OnionRecipes with chicken
Mole Poblano
A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.
Chicken
Mexican
Sauces
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Main courses
Russian
Roast Chicken with Lemon and Thyme
A whole chicken salted and left uncovered in the fridge before roasting hot then moderate, so the skin crisps and the breast stays juicy.
British
Dinner