Category: – Poultry

Posted in - Poultry, Budget Friendly

Money Saving Mondays: Chicken Picatta

Posted on by Northerly Nosh

Chicken Picatta

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Serves 6

3 medium chicken breasts – $4.99
1 medium lemon – $.69
¼ bunch Italian parsley – $.20
3 cloves garlic – $.20
½ tsp chicken base – $.07
a pinch salt & pepper – $.05
½ cup flour – $.10
2 Tbsp olive oil – $.22
2 Tbsp butter – $.24
1 Tbsp capers – $.40

Total Cost – $7.16
Cost Per Serving – $1.19

Prep Day: Prepare the ingredients so they’re ready to go when you need them: Roughly chop the parsley leaves, juice the lemon, mince the garlic, and combine the chicken base with ½ cup of hot water to dissolve. Set these ingredients aside.

Trim the chicken breasts of excess fat. Cover them with plastic wrap and pound them with a mallet or rolling pin until they are an even thickness (about ¾ inch). Cut each chicken breast in half so that you have six pieces about the size of the palm of your hand. Season both sides with salt and pepper.

Heat the olive oil in a heavy skillet, over medium heat. While the oil is heating, place the flour in a bowl and lightly coat each piece of chicken on both sides. When the oil is very hot but not smoking, add three pieces of chicken to the skillet and cook until brown on each side (about 3-5 minutes on each side). Place the cooked chicken on a clean plate and cook the second batch of chicken.

After the chicken is cooked, turn the heat down slightly (medium-low) and add the butter and minced garlic. Stir and cook for about one minute. Add the chicken broth and lemon juice and whisk to dissolve (or “deglaze”) the brown bits off of the bottom of the pan.

Add the capers and chopped parsley to the pan. Increase the heat to medium and add the chicken back to the skillet. Spoon the sauce over top of the chicken and allow to simmer in the sauce for 3-5 minutes. The flour on the chicken will help thicken the sauce as it simmers. Serve hot and garnish with any leftover parsley.

Serve Day: Thaw. When ready to serve, warm in microwave for 3 minutes or saute on stove top for approximately 4 minutes.

Posted in - Poultry, Side Dish

Side Dish ‘n’ Saturdays: Turkey Corn Chowder

Posted on by Northerly Nosh

Turkey Corn Chowder

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Servings: 6

2 cups turkey, cooked, diced (use some leftover turkey)
4 ounces bacon, chopped (3-4 slices)
1 1/2 cups onions, chopped
2 tablespoons flour
2 (15 oz.) cans corn, cream-style
3 cups milk
2 cups red potatoes, cubed (3/8-inch)
1/2 teaspoon salt, (plus more to taste)
1/8 teaspoon black pepper
1/8 teaspoon rosemary, fresh, (or thyme)
1 teaspoon parsley, minced (optional)
red bell pepper, minced (optional)

Prep Day: In a large skillet, cook the bacon until crisp. Remove and drain, reserving the drippings in the pan. Sauté the onions over medium heat in the skillet with bacon grease. Cook until soft but not brown (about 4-5 minutes). Add the flour and rosemary and cook over medium-low heat for about 3 minutes. Add the 3 cups of milk in stages, whisking smooth with each addition. Bring sauce to a simmer. Lower the heat (if necessary). Add the potatoes, salt and pepper. Cook over low heat until the potatoes become tender and thickened, stirring regularly (about 40 minutes). Add the cream style corn and turkey. Season to taste with salt and pepper. Cool, then add the parsley (optional). Place into containers and garnish with bacon bits and freeze.

Serve Day: Thaw in the refrigerator overnight. Place in the microwave and heat using medium-high power (70%) for 4-5 minutes or until hot throughout, stirring occasionally. May be placed in a medium-sized saucepan and heated, on medium low until hot throughout, stirring occasionally. At serving time garnish with red bell pepper (optional).

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.