Spatchcocked Dijon and Anise Roast Chicken

Chicken is a protein that most people seem pretty comfortable with, and given that, its dressed up and enjoyed in countless ways. Given all of the variety, some times, returning to the basics almost seems like something new and indulgent. Kind of like having that perfectly roasted chicken. Well even then–that one simple, back to basics kind of dish–there’s a twist to try. And not only is it fun to do, but its also fun to say (if you’re as mature as I am): spatchcocking.

Spatchcocked Dijon and Anise Roast Chicken

Some of you might be wondering, what on earth does spatchcocking mean? Its a simple technique that basically amounts to flattening a whole bird. Essentially, you remove the major structural bones (backbone, breast plate), and with care, you can then, still keeping the bird entirely in one piece, press it out flat and cook it that way however you see fit (e.g. on a spit, roasted, on the grill, etc).

Since my time seems… click to read more…


Orange Chicken

This is one of those Asian dishes that probably isn’t authentic or even originally Asian…but even still, we’ve all devoured take-out versions of this dish before and relished every last bite. Now some of you might wonder, why on earth would you go to the trouble trying to recreate something you could easily get via takeout? Well, then you wouldn’t have eaten some of the awful food near where I live, lol! Even if your options are better than mine, its also kind of fun–trying to recreate something you enjoy and making it a whole lot better. Plus, you can skip the stuff you don’t like (I never enjoyed all the broccoli this is normally served with…yea, I’m gonna be a great dad! lol). Anyways, whatever your reason, back to the food: Orange Chicken!

Orange Chicken

I’ve been enjoying over-indulging in oranges (winter is citrus season in Florida), so it seemed like a happy coincidence when I saw the click to read more…


Roasted Garlic Chicken Soup

Garlic isn’t one of those things that gets the spotlight very often, and there’s no good reason for it because it seems that just about everyone enjoys it (have you ever met someone who doesn’t just love garlic bread?). I mean granted, your breath won’t be making you any friends for a while after, but you’ll feel happier for having indulged in your garlic craving, right? Whatever the case, this soup is where one my favorite supporting flavors (its probably in almost every meal I prepare 😮 ) finally gets its time in the sun: roasted garlic chicken soup.

Roasted Garlic Chicken Soup

I really enjoyed this soup. It was simple in flavor, but surprisingly interesting. You might think you have garlic nailed down, but the soup showcases it in such a way that you really get to appreciate a fuller profile of garlic than you might otherwise. There’s a combination of lightly sautéed cloves of garlic as well as slowly roasted whole… click to read more…


Southern Fried Chicken

When I read that this fried chicken (by Scott Peacock and Edna Lewis) was the best ever, I’ll be honest, I had my doubts. I mean read the ingredients–it sounds too simple…almost plain. But being curious, I tried it anyway. I am so glad I did because this is in fact the best ever. And as with most simple but amazing dishes, the secret is in the technique.

Southern Fried Chicken

It’s hard to describe how awesome this chicken was. The batter had a great crunch an took on a surprisingly rich, porky, meaty flavor while the chicken inside was stunningly tender and juicy. No extra spices are needed for the batter and no dipping sauces for eating–this is just perfect the way it is and what every southern fried chicken should aspire to be.

  • 1/2 cup salt
  • ~2 quarts cold water
  • 1

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Chicken Pot Pie

Winter is the time for comfort food. Adding to the collection of some warm-you-from-the-inside American comfort food, today I thought I’d share a dish that we’ve all had in some form at one point or another (and if you haven’t, you need to): chicken pot pie.

There are many ways you could approach a pot pie, but the core of it is the same: a rich, broth full of chicken and vegetables packaged in a flaky pie crust. Some would make individual serving sized pot pies (e.g. in ramekins), others would fill a casserole dish with the broth and lay pastry on top, while I have done pie crust on the top and bottom (like any other pie). What can I say, I like pastry!

While my resulting pot pie was not a looker (in retrospect, individual servings in something like ramekins would have looked better), the flavor was just awesome, if not the best chicken pot pie i’ve… click to read more…


Pollo a la Poblana con Hongos (Chicken with Poblano, Mushrooms, and Cream)

One of the nice things about running this site is that it forces me to try new things all the time (since you wouldn’t keep coming back to see the same set of dishes each week). With all the variety, I’ve come to appreciate how much more there is for me to learn, and on my agenda for this year is to learn more about Mexican cuisine (something I’m always drooling over). So today, I thought I’d share a chicken recipe with you that is topped with mushrooms and a really tasty poblano cream sauce.

Pollo a la Poblana con Hongos

This dish comes from Rick Bayless’s Mexican Kitchen. In flipping through the book, somehow, this was the first thing I turned to and I was instantly intrigued. The only pepper cream sauce I’d ever had before was with red bell peppers. Poblano cream seemed a lot more interesting,… click to read more…

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