The First Chicken

#RecipeUpTop (details to follow): Ingredients: 1 Chicken; Salt (to taste); Black pepper (to taste); Root vegetables (optional); Brown sugar (optional); Method: Spatchcock and brine your chicken as follows: if overnight, a 6% brine. If cooking same day, a 10% brine. Rinse and dry chicken, season with salt and pepper, and roast at 475F for fortyContinue reading “The First Chicken”

“Smothered” Chicken Thighs with Crispy Skin and Cheesy Buttermilk Biscuits

#RecipeUpTop (details below): Ingredients: Method: Remove the skin and bones from the chicken thighs, keeping the skin intact. Liberally salt the thighs, and rest in refrigerator for one (1) hour. Trim the skins into rectangles, reserving the trimmings for the stock pot. Salt the skins, and rest (stretched out) on a baking sheet in theContinue reading ““Smothered” Chicken Thighs with Crispy Skin and Cheesy Buttermilk Biscuits”

Shrimp and Grits, the 10Chickens Way

#RecipeUpTop (details below): For the grits: 1 pint Maine lobster stock (or shellfish stock, or chicken stock, or water if you’re boring); 1 cup coarse yellow grits; 1 bay leaf; 1/4 cup whole milk; 1/4 cup shredded jack/colby cheese blend; Salt (to taste) For the shrimp: 1lb of U.S. wild-caught shrimp, preferably shell and headContinue reading “Shrimp and Grits, the 10Chickens Way”

First-Born Dinner

No #RecipeUpTop for this one; it’s all about the timing of putting together a full meal. In this case: crispy-skin salmon with lemon garlic pasta and caramelized-onion corn. But you do probably need an ingredient list, so: For the salmon: Salmon fillet(s), SKIN ON (amount varies by number of desired servings); 1 tablespoon veg orContinue reading “First-Born Dinner”

Cheesy Chicken and Spinach Roulade (or The Joy of Stunt Cooking)

#RecipeUpTop (details below): 2 chicken breasts (boneless, skinless); 1 large package frozen spinach, drained; 1 tablespoon veg oil; Shredded mozzarella (varies); Salt and pepper (to taste); Method: Separate the tenders from the breasts, then butterfly the latter. Pound everything to about 1/4 inch thickness, and overlap on plastic wrap. Stuff with mozzarella and spinach, thenContinue reading “Cheesy Chicken and Spinach Roulade (or The Joy of Stunt Cooking)”

The Chicken and Dumplings Economy

#RecipeUpTop (details below): 1 whole chicken; 2 eggs; 2 tablespoons butter; Water (varies); Salt (varies); AP flour (varies); Method: Add whole chicken to a large pot and cover with water. Add salt and boil for an hour, then remove to cool. When safe to handle, pull chicken by hand. In a large skillet, melt theContinue reading “The Chicken and Dumplings Economy”

A Whole Fried Chicken, and a Coke

#RecipeUpTop (details below): A whole chicken 500 grams flour 100 grams cornstarch 4 eggs 4 cups buttermilk 20 grams salt Seasonings (to taste) Frying oil For the brine: Salt (varies) Sugar (varies) Spices (to taste) Method: Butcher your chicken into desired parts, and brine in a 10% brine for four (4) hours (or overnight inContinue reading “A Whole Fried Chicken, and a Coke”

Coal-Roasted Chicken Wings with Buffalo Sauce and Blue Cheese Dressing

#RecipeUpTop (details below): Chicken wings, separated into “drumettes” and “flats” Salt and sugar for brine (depending on amount of wings); For the buffalo sauce: 1/2 cup Frank’s Red Hot sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon pickled jalapeno juice (optional); 1 teaspoon cayenne (optional); For the blue cheese dressing: 1/2 cup blue cheese (crumbled); 1/4Continue reading “Coal-Roasted Chicken Wings with Buffalo Sauce and Blue Cheese Dressing”

Fresh-Herb Chicken Meatballs

#RecipeUpTop (details below): 700 grams (1.5lbs, roughly) ground dark-meat chicken, with skin (preferably home-ground); 70 grams plain, unseasoned bread crumbs; 35 grams grated parmasan cheese; 7 grams salt; 7 grams freshly chopped parsley; 1 large egg; 1 to 2 tablespoons olive oil; Combine the ingredients in a large mixing bowl and set aside (refrigerate) forContinue reading “Fresh-Herb Chicken Meatballs”

Fennel-Brined Chicken with Lemon and Black Pepper Glaze

#RecipeUpTop: 4 Boneless, skinless chicken breasts (home butchered preferred); For the brine: 50 to 100 grams salt 50 to 100 grams sugar Fennel seed (to taste) Coriander seed (to taste) For the glaze: 1 lemon (juice and zest) 1/4 cup white vinegar 1/4 cup water 2 TBS sugar Fresh cracked black pepper (to taste) SaltContinue reading “Fennel-Brined Chicken with Lemon and Black Pepper Glaze”