SOY-APPLE BRINED ROAST CHICKEN

Back in November, I made a Soy-Apple Brined Grilled Turkey with a recipe from Kikkoman that I tweaked.  I decided to adapt my recipe to a small fryer chicken.  Instead of grilling it, I roasted it in the oven.  Since I had some of the apple-jack cream gravy from the turkey stashed in my freezer, I used that to serve with the chicken. 


The chicken was moist, tender and delicious, just like the turkey was.  This is a great  brining recipe to use for poultry, and I highly recommend it.  Click on the link at the beginning of this post to find my recipe for delicious apple jack cream gravy to serve alongside.

Soy-Apple Brined Roast Chicken Source:  Judy’s Kitchen Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1 cup boiling water 2 Tbsp. sea salt 1 Tbsp. sugar 2 quarts + 3 cups cold water 5 Tbsp. lite soy sauce 8 fresh sage leaves 2 tsp. celery seed 6-8 fresh thyme sprigs 1 (12 oz.) container frozen apple juice concentrate 1 (3-1/2 – 4 lb.) young chicken, no water added Dissolve the salt into the boiling water and let cool.  In a Dutch oven or other suitable container, pour the cooled salt water and all the remaining ingredients except the chicken.  Stir well.  Add the chicken, making sure it is completely covered with liquid.  If not, you’ll have to either add more brine or change to a container that will allow the chicken to be covered.  Refrigerate overnight or at least 8 hours. Heat oven to 325F.  Remove chicken from brine and rinse well with cold running water.  Pat dry inside and out with paper towels.  Stuff inside of chicken with aromatics:  celery, onion, apple, garlic, sage and thyme.  Roast uncovered about 2 hours, or till thermometer inserted in thigh registers 165-170F.  Let chicken rest 1/2 hour before serving.

SPINACH-AND-MUSHROOM-STUFFED CHICKEN BREASTS

It’s not that I don’t want to try new recipes.  I do.  But when a recipe is tried and true, one that has been used for 30+ years and one that seems to please just about everyone, why not keep using it?  And when a recipe can please my hubby AND me, then definitely it should be used.  This recipe is great for company, because it’s special enough to make a grand entrance; yet, it can be made ahead and reheated at the last minute.  What I particularly like about it is that it gets some veggies into those who would otherwise not eat them. 

Because the sauce is made up of only tomatoes, be sure to buy the best for the best flavor.  I like Dei Fratelli crushed tomatoes for this, because they’re not watery, they have a wonderful fresh flavor, an d all you have to do is open the can and pour it.  Since the chicken already has spinach and mushrooms inside and tomatoes outside, all you really need to go with this is mashed potatoes or pasta – your choice.  I’ve used both and both are perfect accompaniments.  You certainly can serve another veggie or salad with it, as we cannot eat too many veggies (5 a day, remember?)

Spinach-and-Mushroom-Stuffed Chicken Breasts Source:  Unknown Rating:  10 out of 10 PRINTABLE RECIPE

INGREDIENTS:  1 lb. skinless, boneless chicken breasts (about 1 whole breast, both sides) 2 tsp. + 1 Tbsp. Smart Balance buttery spread or butter, (or olive oil) divided use 3 oz. mushrooms (about 4 medium-large), sliced thin 3 Tbsp. onion, finely chopped 1 garlic clove, minced 1/2 of a 10 oz. pkg. frozen chopped spinach, thawed, squeezed dry  1/8 tsp. freshly grated nutmeg 3/4 tsp. sea salt, divided use 1/4 tsp. black pepper, divided use About 1-1/2 cups crushed tomatoes 3 Tbsp. chopped fresh parsley Slice chicken breasts in half to make 4 cutlets.  Pound thin between two pieces of plastic wrap.  In medium skillet, heat 2 tsp. Smart Balance over medium-high heat till sizzling.  Add mushrooms and cook for two minutes, till mushrooms start to brown.  Add onion and cook 2-3 minutes, till onions wilt.  Add garlic, reduce heat to low and cook another minute.  Stir in drained spinach and cook on low 3-4 minutes.  Remove from heat; stir in nutmeg, half the salt and pepper; transfer to small bowl.  Wipe out pan. Heat oven to 425F.  Spray an oven-proof baking dish with non-stick cooking spray.  Sprinkle  the cutlets with the remaining salt and pepper; spread each with some spinach-mushroom filling and roll up.  (Save remaining filling for the sauce.)  Heat remaining 1 Tbsp. Smart Balance in pan on medium-high heat.  When Smart Balance sizzles, add chicken.  Brown lightly on all sides, about 5 minutes; transfer to baking dish.  Scatter remaining filling around chicken.  Bake 10 minutes.  Spoon tomatoes around and over chicken.  Bake 15-20 more minutes, or till chicken is cooked through and sauce is bubbling.  Sprinkle with copped parsley.  Serve with mashed potatoes or pasta.  Yield:  4 servings

ROASTED STUFFED CHICKEN LEGS

It was a cold night last week when I made this dinner. Too cold to go outside and cook on the grill. Well, not really, but it felt like it to me. Starting the oven seemed like a better idea. So I made a little bread stuffing for the chicken legs and roasted them. As long as the oven was on, I threw in some baby Yukon gold potatoes and a stuffed tomato for Guy. And I had
creamy delicata squash. Yumm. What a good dinner it was.


Roasted Stuffed Chicken Legs
INGREDIENTS:
1 Tbsp. Smart Balance or butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup chopped mushrooms
2 Tbsp. chopped parsley
1/4 tsp. sea salt
big pinch black pepper
1/8 tsp. poultry seasoning
1/2 cup crumbled bread (1/2 white, 1/2 whole wheat)
2 Tbsp. chicken broth
2 whole chicken legs with thigs

In a medium-sized skillet, saute the onion, celery and mushrooms in the Smart Balance until transparent, about 5 minutes. Add parsley, salt, pepper, poultry seasoning, and bread and stir together with a fork until well combined. Sprinkle the chicken broth over all. Cool thoroughly.
Preheat oven to 400F. With fingers, gently lift the skin that is over the thigh portion of the chicken. Place stuffing under the skin, pushing it down into the drumstick and as far as you can get it to go without splitting the skin. Close the ends with toothpicks or skewers. (I used metal corn skewers.) Place the chicken in a baking pan sprayed with nonstick cooking spray. Add whatever you want to the pan to roast alongside the chicken. Little potatoes are nice. You can also do other veggies: peppers, onions, squash, broccoli. But I would add broccoli and squash nearer the end of cooking -- maybe 20 minutes before the end. You can baste everything with chicken broth if it needs it, but not too much, you don't want a soggy meal. The chicken should take about 30-40 minutes. Check the thigh joint for doneness, or insert a meat thermometer. Somehow, a meal like this, when it's cold outside, is maximum comfort. It's not just the heat of the oven. It's the whole package. Try it; you'll see.

BASIL-GARLIC CHICKEN ROAST

I love McCormick's new Basil-Garlic Seasoning Blend. It's one of the best seasoning blends ever and I've been using it a lot on everything. I made this dish for dinner on a cold day. It was easy and didn't tie me up. While everything roasted, I could do other things. And lately, there are a lot of things to do, it seems. Two art classes a week is taking a toll, and I'm glad that my Wednesday afternoon class ended this week. Well, glad and sad. Now I can concentrate on my Monday morning Pleine Aire class without getting confused as to what supplies I'm supposed to bring. I wish I could say I'm improving as an artist. All I can say is I'm having fun. And I've found a new venue for leftover baked goods. Here's the recipe, lest I continue to digress:


Basil-Garlic Chicken Roast


1 large chicken breast, bone in, skin on, cut in 3 pieces
1 Tbsp. extra-virgin olive oil
1 tsp. McCormick Basil-Garlic Seasoning Blend
2 cups sliced mushrooms
1 shallot, chopped
3 garlic cloves, chopped
1 cup coarsely chopped fennel (about 1/2 bulb)
1 tsp. Basil-Garlic Seasoning Blend
1 Tbsp. extra-virgin olive oil
1 tsp. Balsamic vinegar
4-5 fresh thyme sprigs

Marinate breast pieces in olive oil and seasoning blend for 1 hour in fridge, covered.

Preheat oven to 375F. Spray a 9 x 13 pan with non-stick cooking spray. Put vegetables in the pan with the seasoning blend, oil and vinegar and toss to coat. Spread veggies to the sides, leaving center open for chicken breasts. Place chicken pieces in center of pan. Place thyme sprigs over all. Bake uncovered for 30-35 minutes, or till chicken is browned and tender and juices run clear. Stir the veggies during the cooking time once or twice. This is nice with lemon-parsley rice, and any leftover veggies are great in an omelet. 2-3 servings

ROASTED STUFFED CHICKEN LEGS

My plan was to grill chicken legs for dinner; but, after some almost-80-degree days here in North Carolina, the weather turned on us. Today was cold and damp, in the 50's, and I wasn't in a grilling mood. I was in a turn-on-the-oven-and-get-warm mood. So I made a stuffing for the legs and roasted them. It was a simple dinner: chicken, stuffing and salad; but it was very satisfying. And warm.

Roasted Stuffed Chicken Legs
2 chicken legs
3 Tbsp. kosher salt
2 Tbsp. Smart Balance buttery spread, or extra-virgin olive oil
1/4 cup chopped sweet onion
1/2 cup chopped mushrooms
1 cup Peppridge Farm herbed stuffing mix
1 cup low-sodium chicken broth, divided use
Salt and pepper to taste

Clean the chicken legs well with cold water, removing any excess fat and innards that remain near the bone. Place them in a zip-lock bag. Sprinkle with the kosher salt, then pour enough cold water in to cover them (about 1-1/2 cups). Close the bag and massage to distribute salt. Refrigerate for 1-4 hours.
Prepare stuffing: Melt the Smart Balance in a large fry pan or saute' pan on medium heat. Add the onions and mushrooms when the Smart Balance starts to sizzle, not before. (If you put mushrooms in a pan that's not hot enough, they give off their water too quickly.) Saute the veggies for 2-3 minutes, or till onions are transparent and mushrooms have reduced in size. Add the stuffing mix and enough chicken broth to moisten it (about 1/3-1/2 cup). Stir, remove from heat. Cover and set aside. This can be done ahead of time and allowed to sit covered on the counter or cooktop until you are ready to stuff the chicken.
Preheat oven to 400F. Remove chicken legs from brine; rinse in cold clear water; drain on clean paper towels. Set out a baking dish of the right size for the chicken. If it's too big, you might have smoking -- try to find one that the legs will fit in nicely. (A deep-dish pie plate works nicely for 2 legs; for more you might go to a 9"x13". ) Spray the dish with non-stick cooking spray. Lift up the skin of the chicken legs, separating it from the meat, being careful not to tear the skin. Lightly salt and pepper the meat under the skin. Spoon about 1/4 cup stuffing under the skin, and then close the skin with toothpicks or skewers to hold it down. Spoon leftover stuffing in the center of the baking dish. Lay the stuffed legs so they cover the leftover stuffing. Pour 1/2 cup broth over the chicken, then salt and pepper the skins lightly. Place in oven uncovered and bake for 30-40 minutes, or till chicken tests done and is nicely browned. Baste the legs occasionally with pan juices. Yield: 2 servings (Double for 4; triple for 6, etc.)

WINNING RECIPE

The March issue of Better Homes & Gardens magazine is out, and my name is listed as an honor roll winner. My recipe is not in the magazine. Instead, the honor roll winners get their recipes published in their cookbooks. I don't have a photo of this dish, but I did make it twice before I sent the recipe in, and I thought it was pretty good. The category the recipe was entered under was "Frozen Fruits to the Rescue." BH&G tweaked my recipe a bit (they used chipotle chile peppers in adobo sauce, and my recipe called for chipotle chile powder; and they added orange juice to the blueberry sauce). Their version is below:

Blueberry Pepper Sauce with Chipotle Chile Chicken
Nonstick cooking spray
1 Tbsp. butter, melted
1 Tbsp. honey
1-1/2 tsp. dried oregano, crushed
1 tsp. finely chopped chipotle chile pepper in adobo sauce
1/2 tsp. salt
4 skinless, boneless chicken breast halves
2 Tbsp. butter
2/3 cup chopped sweet onion
2 cloves garlic, minced
1 16-oz. pkg. frozen unsweetened blueberries
1/2 cup orange juice
2 Tbsp. balsamic vinegar
1/4 tsp. ground black pepper

1. Preheat oven to 400F. Coat a 13x9x2-inch baking pan with cooking spray; set aside. In a small bowl, stir together melted butter, honey, 1 tsp. of the oregano, the chipotle pepper, and salt. Brush both sides of chicken with chipotle mixture. Arrange chicken in prepared pan. Bake for 15-20 minutes or until done (170F).

2. Meanwhile, heat remaining butter in a large skillet over medium heat. Add onion and garlic. Cook and stir for 4 minutes or until tender. Stir in blueberries, orange juice, vinegar, remaining 1/2 tsp. oregano and black pepper. Bring to a boil; reduce heat. Boil gently, uncovered, for 12 minutes or until thickened but still saucy, stirring occasionally.

3. To serve, transfer chicken to serving platter or plates. Spoon blueberry sauce over chicken. Makes 4 servings.

ROASTED GARLIC CHICKEN AND POTATOES

This is an easy and satisfying meal. Roasted garlic, if you've never had it, has the most wonderful flavor. Any cloves that you don't eat during the meal can be saved in the fridge and used as a spread for crackers or breads. And any leftover potatoes can be reheated with eggs the next morning for a delightful breakfast.

Roasted Garlic Chicken and Potatoes

INGREDIENTS: 1 Idaho or Russet potato
1 Sweet Potato
10 - 12 cloves of fresh garlic, unpeeled
2 chicken breasts with skin on and bone in
sea salt
black pepper
4-5 sprigs fresh rosemary
4-5 sprigs fresh thyme
extra-virgin olive oil

DIRECTIONS: Preheat oven to 400 degrees F. Spray a 9 x 12 baking pan with non-stick cooking spray. Wash the potatoes. Peel the sweet potato. Leave the russet unpeeled. Cut both potatoes into chunks and put in the baking pan. Scatter the garlic over the potatoes. Place the chicken breasts in the center, moving any potatoes out of the way so they're not under the chicken. Salt and pepper everything to your liking, lay the sprigs of herbs over the potatoes and chicken, then drizzle olive oil over all. Bake for 30-35 minutes, or till chicken is done. (The herb leaves will fall from the stems as the dish cooks.) To eat the roasted garlic: just squeeze the garlic "paste" from the shell, right into your mouth, or spread it on a baguette slice.

COCONUT CHICKEN FINGERS

The Kraft people have a recipe called "Crispy Coconut Chicken Fingers." It had pretty good reviews, except for flavor -- some people thought it was quite bland. So I decided to try to work in more flavor. I added paprika and cayenne pepper and instead of dipping the chicken in egg, I thought I'd try cream of coconut. Instead of flour, I used Panko.   I made my own dipping sauce out of cream of coconut, lime juice and orange marmalade. Well, the chicken fingers were quite delicious, especially with the dipping sauce. But they weren't truly crispy. I don't know why. I wonder if it was the cream of coconut. If it was, I would forego the crispiness, because the flavor of these is amazing, and a lot of that flavor is coming from the cream of coconut. I will have to make these again using the flour and egg specified in the Kraft recipe, to see if they are crispy. As for calories, this is not a low-calorie recipe. I do have to work more on that, I know. But try them just once and I think you'll agree they are divine. Since I was experimenting, I only used one chicken breast. 

Coconut Chicken Fingers
Adapted from Kraft Foods

Chicken Fingers:
1 chicken breast, skinned and boneless, cut into 1" strips

1/8 tsp. sea salt

1/8 tsp. black pepper

1/8 tsp. garlic powder

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/2 cup shredded sweetened coconut

1/4 cup Panko breadcrumbs

1/2 cup cream of coconut

1/4 cup Smart Balance buttery spread (not the lowfat version)

Dipping Sauce:
1 Tbsp. orange marmalade

2 Tbsp. cream of coconut

1 Tbsp. fresh lime juice

DIRECTIONS: Preheat oven to 400 degrees F. Pound chicken strips to flatten slightly. Mix salt, pepper, garlic powder, paprika and cayenne pepper in small condiment cup. Sprinkle over both sides of chicken strips and press in with fingers. Set aside. Mix coconut with breadcrumbs in small plastic baggie. Dip chicken strips in cream of coconut, one at a time, then into breadcrumb mixture. Place chicken strips on baking dish that has been sprayed with non-stick cooking spray. Drizzle with melted SB. Bake for 25 minutes, turning once midway through.

While chicken is baking, prepare sauce: Mix together all ingredients and refrigerate to blend flavors. Serve chicken strips with dipping sauce. Yield: 1-1/2 servings. Multiply ingredients for higher yields.