Tag poultry dishes
Orange Pekoe Tea Orange Chicken
1/2 C Orange Juice
1/3 C Honey
In a small sauce pan combine all ingredients bring to a boil then lower heat to medium-low and let reduce liquid to 1/3 or until thickened and glossy about 15 minutes.
1 1/2 C Buttermilk
1 Tsp Orange chicken spice
1 lb Chicken tenders
Pour buttermilk and spice in a bowl. Cut chicken tenders into bite size pieces about 1 inch thick then place them in buttermilk mixture and let marinate for about 10-15 minutes.
1 1/2 C All purpose flour
1 Tbsp Orange Chicken Spice
1 Tbsp Corn starch
Place all dry ingredients into a large storage bag and shake to combine. Then remove chicken from buttermilk marinade and place into the bag with the flour mixture. When you transfer try to keep excess buttermilk from transferring into your flour mixture. Close the bag then proceed to shake and move around all chicken peices until completely coated with flour mixture. Once all chicken is coated empty bag into a mesh strainer with a bowl below it to catch the excess flour.
To Bake(as shown in picture): Preheat oven to 500*. Place chicken pieces on a greased sheet pan. Space the chicken pieces so they do not touch each other. Take 1/4 cup canola oil(peanut or olive oil will work too)and a pastry brush and brush each piece of chicen with the oil. Once you place your sheet pan of chicken into the oven change heat setting from 500* to Broil. Broil for aprox. 10-12 minutes or until golden brown and cooked all the way through.
To Fry: In a large high sided pan (chicken fry pan) pour in canola oil until it reaches about 1/2 inch up from the bottom of the pan. Put over medium to medium-high heat in order for your oil to reach aprox. 400*. Place chicken peice in pan in a few batches as to not overcrowd the pan. Allow excess oil to drain off the chicken once cooked by setting it on a paper towel for 1 minute. Do not let it cool just drain.
Once your chicken is cooked by whichever method you prefer place warm glaze into a large mixing bowl. Trow in the hot chicken pieces and toss untill all chicken pieces are coated with the glaze. Then place on your serving dish and serve. Serves aprox 4-6 people.
Green Tea Citrus Spiced Turkey Breast
2 C Chicken Broth
1/2 White Wine
1 Tbsp + 1 tsp Green Tea Citrus Spice
Pour ingredients into oven safe large high sided pan(chicken fry pan). Put over medium heat.
Aprox 4 lb Bone In Turkey Breast
1 tsp Olive Oil
aprox 2 tsp Green Tea Citrus Spice
Pour olive oil on skin then Sprinkle Green Tea Citrus Spice over it and rub all over. Do not season bone side of breast. Place seasoned turkey breast skin side up in pan with heated liquid. Place the lid on pan and Cook for 20 minutes on stove top. Meanwhile preheat oven to 475*. After 20 minutes remove lid and place in heated oven for 30-35 minutes or until cooked through. Serves 5-6 People
Note: The Green Tea Citrus Spiced Sauce in the bottom of the pan is perfect as is but it can be turned into a gravy by adding a premixed solution of 1/4 Cup cold water and 2 Tbsp of flour whisked until smooth. Simply place sauce back on stove top over medium high heat with flour and water mixture tempered then blended into it. Allow the gravy to come to a boil so it will thicken then remove from heat.
After Dinner Ginger Chamomile Tea Mashed Yukon Gold Potatoes
8-10 Medium Yukon Gold Potatoes
1/3 Cup milk
1 Tbsp Butter
Salt and Pepper to taste
Cut potatoes into about 1-1 1/2 inch pieces place in a pot and fill water till it comes about 1 inch over the top of the cut potatoes. Over high heat cover and bring to a boil. Once boiling reduce heat to medium and place a tea bag filled After Dinner Ginger Chamomile Tea insde and replace the lid. Allow Tea to steep in liquid for 6-8 minutes then remove tea bag. Allow the potatoes to cook for aprox 8-10 more minutes or until fork tender. Strain Water and add milk and butter. Blend or mash potatoes until desired consistency. Salt and pepper to taste. Serves 5-6 people.
Note: if you do not have a tea bag you can use a coffee filter just allow the open edge to be held by the lid you can also use any type of steeping tool you may have just make sure the tea is able to be removed from liquid.
1 aprox 5 lb Whole Chicken
1 qt/ 32 oz Chicken Broth
28 oz Can Crushed Tomatoes
3 Tbsp Black Tea BBQ Spice
Pour broth, tomatoes and Black Tea BBQ Spice in Cooking Vessel. Cut back bone from chicken and then cut through center of breast bone. Cutting the chicken is not necessary but it does make pulling/shredding hot chicken a much easier task. Put both pieces of chicken into the pot along with the back bone which imparts more flavor to your sauce.
Stove Top Cooking: Place all Ingredients as instructed above into a large stock pot Cover with a lid and put over medium heat. Cook on stove top for 2 hours.
Slow Cooker: Place all ingredients as instructed above into slow cooker. Put temperature on low and allow to cook for 7-9 hours.
Electric or Stove Top Pressure Cookers: Place all ingredients as instructed above in pressure cooker. Total Cooking time 45 minutes or as instructed by your manual.
Preheat Oven on Broil
Take Chicken and back bone out of the cooking vessel sauce. Remove all chicken meat from chicken discarding the skin, bones and cartilage. Shred chicken up until it is in small shreds like pulled pork. Place shredded chicken onto a baking sheet spread out in a fairly thin layer of chicken and pour enough sauce over it to coat chicken but not drowned it. Place under broiler until moister is mostly evaporated aprox 10-12 minutes. Remove from oven and pour more sauce but just enough to make the chicken moist again not so it is dripping wet.
You can make Tacos, Taquitos, Burritos, pulled BBQ chicken sandwiches and so much more. Enjoy!
© 2011 SteapandBakery.com
All Rights Reserved