ROASTED CHICKEN WINGETTES RECIPE. POACHED CHICKEN. FRIED CHICKEN WINGS RECIPE

ROASTED CHICKEN WINGS / WINGETTES

POACHED CHICKEN

FRIED CHICKEN WINGS

As we know, the most common poultry in the whole wide world is chicken … and of all parts, I like the wings best as it is least fleshy. I don’t fancy eating chicken unless they are of the organic variety…excuse me... yes, for health reasons.

Dried up overcooked chicken tastes horrible-very much like no taste and flavor.. and eating food which has no taste is like eating paper.

Rather than eat paper or wooden sticks, I rather have my chicken poached first before frying or roasting. Ha ha, extra work, but works very well.

Brining the wings in a salty/sugary/acidic solution makes the meat moist and tender. Especially for whole chicken, poaching in water or any type of liquid:  such as chicken broth etc helps very much to keep chicken meat sofft..  Just add salt and cook.

ROASTED CHICKEN WINGS RECIPE

10 pieces chicken wings – poaching technique-

Use a large pot, fill 1/2 way with water, add a bit of salt, and bring it to a boil and cover with a lid for  30 minutes  for cut chicken (an hour for whole chicken).. The boiling helps to kill any surface bacteria. You may want to keep the water as chicken broth. If so, before boiling the water, add 4 cloves garlic, about 1 inch young ginger slices, and pepper.

Once done, carefully remove wings and strain to dry.  Cool and freeze the broth for later use.

Season chicken wings for half hour with a mixture of-

1 tablespoon  olive oil, and 1 teaspoon each of garlic pepper, fennel seeds powder, onion powder, paprika, lemon and may be only a bit of salt.

 Roast at 350 °F(176.5°C) for 7 minutes on  each side. ( 15 minutes each side for non poach)

Baked chicken is a more common term used for roasted chicken

OR you may deep fry the wingettes for 5 minutes (non poach 9 minutes)

Serve with baked asparagus.
OR serve with poached carrots and cauliflower.

OR  serve with raw cabbage cut chiffanade (paper thin slices)

TIPS:

1-The salt takes out moisture from the meat, until it issaturated in this moisture. The  salted moisture including all seasonings used, will now permeate into  the meat. Once permeated,  the salt  will break down the proteins, so, they don't have a chance to seize up when heated and become tough and rubbery.

 2-When baking chicken make sure  the chicken is very dry before it is put into the oven, so that it bakes rather than steams.

3-Storing- raw chicken maintains its quality longer in the freezer as compared to when having been cooked because moisture is lost during cooking. 

For optimal quality, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken.

When freezing do not open vacuum packages. Re wrap again the already vacuum -wrapped chicken. Quality of chicken will be less if air permeates  in.

AMBUR BIRYANI RECIPE. AMBUR CHICKEN BIRYANI RECIPE

AMBUR BIRYANI RECIPE. 

AMBUR CHICKEN BIRYANI RECIPE

SPECIAL GUEST POST FROM JAY OF TASTY APPETITE.
Today, i am proud to announce that i have another special guest foodie blogger, Jay. We have been great friends  for a while now, i like to surf through her recipes, bookmarked many of them, and have tried a few... but not yet the biryani- which needs a lot of rice cooking skills. 

Jay, I will try to try this after you become my guest :)  :)

I love flavored rice very much, especially biryani. When i saw her "Ambur biryani", i fell in love with it instantly, in fact Jay was a bit reluctant to post this recipe, because she had this published already this year.. But i made a special request- ie: nothing less than ambur.. that leaves her no choice. Thanks Jay for that- so sweet of you to oblige.

Let's hear from Jay-

Hy Friends,

This is Jay, of Tasty Appetite..!   First of all, I would like to thank Ms.Wan, my favorite foodie friend,  for giving me this honour of guest blogging in her awesome space. 

To speak about myself, I am an Indian by birth & soul. I am a passionate cook, mom of two lovely kids, who keep me busy all the time. My hubby is a software professional & its my hubby’s encouragement that helped me to start my own food blog & share the recipes with the world. Cooking has become a passion for me, since the day I started blogging. 

My speciality is Cuisine from South India, but  I love trying out new recipes and giving them a twist of my own wherever possible. The sources of my recipes are – My mother, Mil, grandma, Internet, magazine, friends & of course my own experiments. This blogging world has encouraged me to try out new recipes and to exhibit my talent. Another plus is,  it has earned me so many blogger friends worldwide.;)

Now, talking about today’s post,  Ambur Biryani -  it’s a recipe for non-veg lovers. This spicy and yummy recipe is one of the famous biryani recipe of South India. It is prepared mainly using Basmati variety of rice and  has an unique appetizing taste. 

Try this recipe, surely you’ll love it.

AMBUR CHICKEN BIRYANI:

      Ingredients:

·  Basmati Rice           - 2 cups

·  Chicken                  - ½ kg

·  Oil                         - 6 tbsp

·  Cinnamon               - 2

·  Cardamom              - 3

·  Cloves                    - 5

·  Onion                     - 3

·  Ginger paste           - 1 tbsp

·  Mint leaves             - 1 cup

·  Coriander leaves      - handful

·  Red chilly pwd         - 2 ½ tsp

·  Garlic paste            - 1 tbsp

·  Biryani masala pwd  - ½ tsp

·  Tomato                  - 2

·  Lemon juice            - 1 tbsp

·  Yogurt                 - 1 small cup

·  Salt to taste

       Method:

1.   Wash and soak biryani rice for 5 mins.

2.   Drain water and reserve.

3.   Clean chicken pieces in running water and strain water from it.

4.   Take 2 pans and heat them simultaneously

5.   In one pan, add water and allow to boil without covering with lid.

6.   In the other pan, add oil and heat.

7.   Add cinnamon, cardamom, cloves, wait to splutter.

8.   Add chopped onion and roast it to golden in medium flame.

9.   Add garlic paste and add chopped mint and coriander leaves.

10.Now add ginger paste and toss continuously.

11.Add red chilly pwd, chopped tomato pieces, fresh lemon juice, yogurt one by one with stirring.

12.Toss it in medium flame till oil separates(approx 5 mins)

Now biryani masala curry with strong and rich aroma has been prepared.

13.In this stage, add chicken pieces, saute it in masala curry.

14.Add salt and required water.

15.Allow to cook for 10 mins.

16.Now add soaked and strained biryani rice to the first pan with boiling water.

17.Allow the rice to get half cooked.

18.Transfer this rice to the biryani masala curry prepared above in the second pan.

19.Stir and close it with a lid.

20.Allow to cook in medium flame for 4 to 5 mins.

21.Remove from flame & cook it in “ dhum “

22.For cooking in “dhum“, heat a strong dosa girdle on the
         flame

23.Place the biryani pan on top of the girdle.

24.Now take a wide bowl, add 4 tumblers of hot water to it.

25.Place this bowl on top of the lid of biryani pan.

26.Keep the biryani in “ dhum “ like this for 15 mins.

27.Once it is done, open the lid and fluff the biryani gently.

28.Garnish with chopped coriander leaves.

29.Serve hot with  spicy curry  & onion raitha.

30.Mouthwatering Aambur Chicken Biryani is ready to delight your taste buds..!

So , Wan thanks once again for giving me an opportunity for doing the Guest post. 

And friends, I welcome you all to my world  Tasty Appetite –  feel free to explore, express and record your feedback to improve my culinary skills.

Thanks & I hope to see you around.. :)

Jay

Hi Jay, many thanks for your authentic Ambur biryani recipe and for your willingness to be my guest. Here, is a bouquet of roses for you as a token of appreciation from me.

         Please check at my sidebar on Jay's link-'Tasty Appetite'

HOW TO SPLIT CHICKEN. HOW TO MARINADE GRILLED CHICKEN. COOKING TECHNIQUE-GRILLING

HOW TO SPLIT AND TO MARINADE GRILLED CHICKEN

COOKING TECHNIQUES– GRILLING and the right way to do it

GRILLING AND RADIANT HEAT is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.  Grilling usually involves quite a lot of direct, radiant heat, and tends to be used for cooking quickly, meat that has already been cut into slices (or other pieces).

Food to be grilled is cooked on a “Grill” (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle (a flat plate heated from below).


Grilling is also termed Broiling and  the pan that holds the food is called a broiler pan.
Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F).

Suitable choices of food for the intense dry heat of grilling

-Food should be of good quality  tender items of small / medium  size and are regular in shape to ensure even cooking.

-Meat should have a reasonable fat content - veal escalopes, are so lean that they will just dry out.

-Tough cuts of meat are unsuitable for grilling, because the temperatures are too high, the conditions too dry and the time too short for the connective tissue to be converted into gelatin.

-Tomatoes and mushrooms grill successfully, particularly if they are first brushed with oil, but vegetables with a low moisture content will rapidly dry out and shrivel.

Health benefits of grilling

Lower saturated fats. Grilled foods can become lower in saturated fats, if fat is allowed to drip out after it liquefies in the grilling process.

Health risks of grilling

Carcinogenic effects-  A carcinogen is any substance, radionuclide or radiation that is an agent directly involved in causing cancer. This may be due to the damage of cellular metabolic  processes.
Several radioactive substances are carcinogenic, due to their emission of gamma rays and alpha particles. Carcinogen is in tobacco “smoke”.  Cancer is a disease which is a no programmed cell death.


“Co-carcinogens”   are chemicals that do not cause cancer on their own, but promote the activity of other carcinogens in causing cancer.


Studies have shown that cooking meat, poultry and fish, also frying or baking at high temperatures and overheated potato fries and can lead to the formation of compounds, which are carcinogenic. . via 2 processes:

1)   "HCAs “ (Heterocyclic amines) are formed when amino acids (the building blocks of proteins), sugars and creatine (a substance found in muscle) react at high temperatures

2)   “PAHs” (polycyclic aromatic hydrocarbons)- PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then stick to the surface of the meat 

The body will eliminate carcinogen, through a process called “Biotransformation”. This is to make the carcinogen more water soluble so that it can be removed from the body. But these reactions can also- convert a less toxic one into a more toxic carcinogen


How to reduce carcinogen
i- Proper marinade may reduce the formation of these compounds. Marinades which are already  known to significantly reduce carcinogens when grilling are: garlic, rosemary, basil, mint, sage, savory, marjoram, oregano, olive oil, cherries and vitamin E.


ii-Side dishes and drinks rich in antioxidants, such as veggies and tea, have also been shown to neutralize the toxins by mixing in one's stomach

iii-Another method is pre-cooking the meat in the microwave for 2-3 minutes which helps remove HCA, then draining meat juices so they do not fall onto flames, preventing release of PCAs.

MARINADE RECIPE FOR GRILLED CHICKEN

HOW TO TRIM A WHOLE CHICKEN

Trimming a whole chicken:www.BBQbyDan.com

TRIM
-SPLIT and Cooked Flat. Use a butcher knife, place back of bird down on a cutting board, then run the knife through the entire length of the bird to split open. 

Slightly notch a slice, above the wishbone. Break the two halves apart and spread flat.  Remove the cartilage type backbone and the wishbone. For a better look, bend the wings back behind the body so as to let all the skin be browned.

MARINADE

Seasoning is simple on chicken.  Marinade in your favorite concoction, after marinade, add a  rub on.  Concoction  can be one or a combination of condiments like  soy sauce, teriyaki, honey, garlic, lemon grass juice AND melted butter or oil, marinade onto all the major parts. Marinade for 4 hours in  the fridge. Next, season chicken with either/ or mixed lemon pepper, garlic granules, cumin powder/ salt and marinade again for one hour more.

GLAZING
Most glazes (BBQ Sauces) have sugar content, thus sticky-  wait until the last 15 minutes of grilling, before brushing them on.  So, when just about done- pull, glaze, then put the bird back in for 15 minutes.  After that 15 minute period the bird is done.

MOISTURE IS THE KEY TO GOOD CHICKEN.. 
IT CAN BE BROWN/ BURNT ON THE OUTSIDE, BUT MOIST ON THE INSIDE.

Smoke in 100% pecan OR  80%oak and 20% hickory

FOOD JOKES

1.   Fat (wikiquote )

Saffy: You've been getting dressed for three hours and you still look    like a bloated citrus fruit.

Edina: You are what you eat, remember?

Saffy: Which makes you a very large vegetarian tart.

2-Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain

HICKORY SMOKED CHICKEN BBQ. COOKING TECHNIQUES- SMOKING AND BROWNING

HICKORY SMOKED CHICKEN BBQ RECIPE
                  AND
COOKING TECHNIQUE:
SMOKING is the process of flavoring, cooking or preserving food  by exposing it to the smoke  from burning or smoldering plant materials, most often wood. Meat and fish, cheeses and vegetables are  the most common smoked foods.


Some traditional smoking wood are alder, oak and beech , hickory, mesquite, pecan, maple, and fruit-tree woods, such as apple, cherry and plum.,, are commonly used for smoking.

Are you always sick of your wild game steaks or fresh fish sticking to your BBQ Grill? If so here is a tip

Slice a potato in half, then, when the grill is hot, rub the cut side back and forth length wise along the grate. You'll hear a hissing sound as starch from the potato coats the metal with a natural non-stick compound.

HICKORY SMOKED CHICKEN BBQ

Ingredients

§  4 boneless skinless chicken breasts

§  3/4 cup salt (if you're concerned, get this: The meat takes just enough from the brine. In the end product, there's less salt than an order of large fries.)

§  2 tbs honey

§  2 cups very hot apple cider vinegar

§  2 pounds ice

§  4 sprigs fresh rosemary, finely chopped

§  10 sprigs fresh thyme, finely chopped

§  1 tbs black peppercorns, cracked

§  1 tbs chili powder

§  1 tbs cayenne pepper

§  2 tbs paprika

§  1 1/2 tsp lemon-pepper

§  Several pounds of large hickory chunks

Procedure

1.  Combine salt, honey, herbs, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled enough for meat to safely not cook.

2.  Add chicken and refrigerate 1-2 hours.

3.  Take chicken out of brine and pat dry with paper towels. Set aside.

4.  Combine lemon pepper, peppercorns, chili powder, cayenne pepper, and paprika. Rub mixture gently into both sides of each chicken piece.

5.  Place enough hickory wood chunks into the firebox of a smoker to keep the temperature around 225 degrees F. Insert a probe thermometer into one of the chicken pieces and place in the smoker. Cook, changing chunks as needed, until internal temperature reaches 165 degrees F.

     Remove to a plate and let rest, uncovered, for 5 minutes. Serve warm

PREPARED SMOKED BEEF

COOKING TECHNIQUE:


BROWNING

Browning cannot occur at low temperatures, which is why food that is cooked at boiling point (as in steaming and microwaving) does not brown.

 When the food is exposed to the radiant heat of a grill, the surface rapidly browns and develops an intense, full flavour. 
In foods with a high sugar content, the sugar caramelises, first melting and then deepening in colour, and also creating a rich flavour (this is the same mechanism as the browning of toast.

How to control the degree of cooking

In grilling, the radiated heat is very intense and the surfaces of the food brown rapidly. But there is a big difference between the speed of cooking at the surface and inside the food, and it is important that surface browning occurs at about the same rate as the internal cooking.

In an overhead grill this means adjusting the distance of the food from the heat source and in a charcoal grill you might need to move the food to a cooler area after initial browning.

Otherwise it is easy to end up with food that is either charred on the outside and under-cooked or even quite cold on the inside or completely dried out, tough (even tender meat will toughen in these conditions) and burnt.

 BROWNING ON CHICKEN

In foods such as cakes, meats, nuts and coffee beans, the carbohydrate part of the food reacts with other parts of it and the result is browning. This is sometimes called the Maillard reaction.

Grilled meat acquires a distinctive roast aroma from the Maillard reaction, which only occurs when foods reach temperatures in excess of 155 °C (310 °F).