Category: Types of Foods

Posted in - Poultry

Fine Cooking Fridays: Apricot and Citrus Glazed Cornish Hens

Posted on by Northerly Nosh

Apricot and Citrus Glazed Cornish Hens

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Servings 4

2 Cornish game hens, (40 ounces or 2-3 pounds) or one 3 pound whole chicken (cut in half)
6 tablespoons apricot preserves, (divided use)
1/4 teaspoon garlic, minced
1 teaspoon shallot, minced (or green onion whites)
1/4 cup lemon juice
1/3 cup orange juice, fresh
1 teaspoon orange zest
3/4 teaspoon thyme, fresh, minced or 1 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine
1 tablespoon white wine vinegar

Prep Day: Heat 2/3 of the preserves with the garlic, shallot and lemon and orange juices until combined. Add the orange zest, thyme, and salt and pepper to taste.

Pour marinade over the poultry in a 9″ x 13″ glass baking dish.

Bake the hens at 350° for 40-45 minutes until the internal temperature reaches 150°. (Cornish hens may take a little longer). Baste frequently. Remove the hens and deglaze the pan with the white wine and vinegar. Transfer the mixture to a small saucepan. Add 2 more tablespoons of the preserves. Reduce over medium-high heat until it reaches a syrupy consistency. Remove from the heat and let cool. Place the hens in the packaging and glaze with the cooled sauce. Cover, label and freeze.

Serve Day: For a single Cornish hen (or chicken). Thaw in the refrigerator overnight. Microwave using medium power for 5 to 6 minutes or until hot throughout.

Posted in - Poultry, Holiday Good Eats

Tip and Tricks Tuesdays: Make Your Thanksgiving Turkey Ahead of Time!

Posted on by Northerly Nosh

Where have I been. Cannot believe I have not heard this before or have tried it, Thanks to my friend JoAnn now I know how to simplify my Thanksgiving! I love this make ahead turkey technique. She served turkey this way after church for our young family’s Thanksgiving potluck meal.

Make Ahead Turkey

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Turkey
Salt
Pepper
Butter
Turkey or Chicken Broth

Prep Day: Brine it, stuff it, roast it, deep fry it, or whatever floats your boat. But for this technique I would suggest patting it with butter and sprinkle salt and pepper, cover with foil and bake on a low temperature until done. The only challenge is to remember to do it before Thanksgiving. After it’s cooked and cooled, go ahead and carve the bird. Place the meat in a baking pan or roaster. Put a few pats of butter on it and a drizzle of turkey broth. Stick it in the fridge for a day or two.

Serve Day: On Thanksgiving take the turkey out of the fridge 30 minutes before reheating. Warm in the oven or an electric roaster before serving on Thanksgiving Day.

Posted in - Poultry, Budget Friendly

Money Saving Mondays: Apple and Cheddar Chicken Breasts

Posted on by Northerly Nosh

Apple and Cheddar Chicken Breasts

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Serves 4

3 T butter – $.25
2 cloves garlic, chopped – $.10
1/2 medium onion, chopped – $0.50
2 medium apples (any kind), cored and diced – $1.00
about 10 fresh sage leaves, chopped – $1.00
salt and freshly-ground black pepper – $.10
2 boneless, skinless chicken breasts – $3.00
1/2 cup shredded sharp cheddar cheese – $1.50

Grand Total – $7.45
Cost Per Serving – $1.86

Prep Day: Heat 1 tbsp butter in a large, frying pan (cast iron works well) over medium heat. Add garlic, onion and apple. Cook for 3-4 minutes, stirring occasionally, until onions begin to brown. Stir in sage and cook for 1 more minute. Remove from heat and transfer mixture to a plate. Spread out on the plate and place in the refrigerator to cool for 5 minutes.

While mixture cools, place a chicken breast between 2 pieces of wax paper and pound with a mallet or rolling pin to flatten chicken to about 1/2” thick. Repeat with the second chicken breast.

To assemble the chicken, spread half of the apple mixture and half of the cheddar on one half of a chicken breast. Roll up from the filled end, securing with toothpicks. Repeat with the second chicken breast and remaining apple mixture. Flash freeze on a parchment lined baking tray. Once frozen label freezer bag, bag, and freeze.

Serve Day: Thaw. Heat the remaining butter over medium heat in a frying pan and place stuffed chicken breasts, seam-side down, in the hot butter. Cook chicken breasts for 7-8 minutes on each side (be gentle when you flip them), until golden-brown. Transfer pan to the pre-heated oven and cook for 10-12 minutes, or until chicken is fully-cooked. Remove from oven and let rest for 5 minutes before slicing in half and serving.