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Poultry

Poultry

Rotisserie ChickenSource: www.allrecipes.com Rating: 9/10 When I make this, I also put a smoke-box in the barbeque with mesquite wood chips.
Sauteed Boneless Chicken BreastsSource: Joy of Cooking Rating: 9/10 Sauteed, this chicken should be a rich nut-brown on the outside, tender and juicy on the inside. The secret to success is high heat. If the oil is hot enough, the chicken will take only about 4 minutes per side to cook through.
Soy-Ginger Roast Chicken with Shiitake MushroomsSource: The KSEE Chef Region: China Rating: Untried Brining the chicken with soy sauce and brown sugar produces deep mahogany skin and aromatic meat. Mirin, a sweet rice wine, and hoisin are available in well-stocked supermarkets and in Asian grocery stores. Serve chicken and mushrooms with hot rice cooked with coconut milk.
Orange Roast ChickenSource: LCBO Food & Drink, Holiday 2007 Rating: 9/10 When I made this I used a convection oven, brined the chicken for 6 hours, put the chicken on a rack, and I did not peel the oranges (not sure if I was supposed to). I was surprised at how the orange flavor had been imparted into the chicken.
Roadside Cafe ChickenSource: Mangoes & Curry Leaves Region: India Rating: 9/10 [I made this with a whole chicken instead of just drumsticks.]
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