Julia Child’s The French Chef talks about the varieties of chickens.

Duration : 0:1:39

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Easy Thai Food Explained: Aunchalee teaches you how to make Green Curry chicken. For more Thai recipes visit thaifoodcast.com.

Duration : 0:5:57

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Episode 3 – In this video you will learn how to prepare an authentic Thai green chicken curry. (แกงเขียวหวานไก่ Gaeng khiao Waan Gai)Thai green curry is one of the popular ambassadors of Thai food in overseas restaurants. As such the dish has suffered modifications and abuses. This video demonstrates the authentic method of creating a flavorful curry dish from scratch. You can use a commercial curry paste if you can’t find the time or the ingredients to make your own. However, the homemade version will be more fragrant and flavorful.Traditionally curry pastes are being made by pureeing all the ingredients using a pestle and mortar, starting with the hardest ingredient to the softer. The paste should be as fine as possible, eliminating all the textures of the raw ingredients preserving only their flavors. The end product should have a combined, full and rounded aroma.Green curry is also popular with fish dumplings and coconut sprouts instead of chicken, and is often served with white rice, white rice vermicelli noodles and boiled salted duck eggs.

Duration : 0:6:11

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A step-by-step guide to make Honey Soya chicken. 1000′s of Pakistani, Indian and South Asian Recipes and Videos at: http://www.KhanaPakana.com

Duration : 0:8:14

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Get the full story! Visit http://foodwishes.com, to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!

Duration : 0:1:44

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i am cooking on a gas grill
how long is the cooking time for chicken???
how long do i wait before i flip the chicken???

http://www.weber.com/bbq/

http://www.realgrilling.com/index.html

I want to make chicken soup from scratch using my own stock which i want to make from the left over roast chicken from yesterdays roast dinner. Anyone got any nice easy recipes. Don’t want to add any peas or noodles or anything. just nice healthy wholesome chicken soup.

How do I make stock too?
I dont want anything fancy, just nice and simple with ingredients I have at home. No extras just plain chicken broth

Chicken Soup
Boil the whole carcass, after removing most of the meat, for hours.
Include onions, carrots & celery, for hearty stock, bay leaves, etc.
Strain the stock & save for future soup making, it’ll freeze & keep fine.
Strip any meat from the bones, discarding them, return meat to pot.
For any given batch of soup, start with diced seasonal vegetables.
Root vegetables take longest to cook, then celery, onions or leeks.
Small veggies like peas, kernal corn, green beans, need 15 mins.
Rice can be added 1 hour before serving, pasta about 15 minutes.
Dried beans need to be pre-soaked overnight before adding.
Noodles only need 10 minutes of cooking or they go mushy.

I want to cook some authentic Southern Fried Chicken. Please jot down the recipes that you know and give me feedback on why you think it’s a good recipe.

Best fried chicken ever!

Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
1 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.

I have a leftover chicken breast I want to make tacos out of, but it was a little bit over cooked to begin with, so it isn’t really shred-able. I’d rather not just chop it up finely, although I could. I was thinking of simmering it in just a little bit of water with some taco seasoning; is that stupid?

no, that’s exactly what you should do. Use about two cups of water, 1 pack of taco seasoning, and let it simmer. The water will slowly cook off as it makes the meat more tender, and then you can break it up.

Ingredients for Omurice
(serves 2)

130g Chicken (0.287 lb)
Salt & Pepper

1 Garlic Clove
1/4 Onion (70g / 2.47 oz)
4 Button Mushrooms (50g / 1.76 oz)
1 tbsp White Wine
200g Canned Tomato (0.441 lb)
1 tbsp Tomato Ketchup
1/2 Bouillon Cube (2.8g / 0.1 oz)
1 Bay Leaf
30g Frozen Green Peas (1.06 oz)
Olive Oil, Salt & Pepper

280g Steamed Rice Cooked with Less Water (0.617 lb)

4 Eggs
2 tsp Dairy Cream
Olive Oil, Salt & Pepper

Baby Salad Greens
Parsley
Tomato Ketchup

About Music:
Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/by-sa/3.0/

Duration : 0:5:4

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