Posts tagged chicken
Chicken Bacon-No Seriously
Chicken Bacon
Q: What do you get if you take the skin off of some chicken thighs, season it heavily, sprinkle salt liberally, bake it between two sheets of parchment that is weighted down, blot it and brush something sweet over it?

A: Chicken Bacon

Not really bacon and certainly up there in the category of things not to each too much of this stuff is addicting. That is it's addicting until the fear of having a heart attack makes you back away.

It's crispy, sweet and salty. It's stuff food porn is made of.

I put this is the same realm as Bacon Marmalade. Which I made and thought it was delicious enough, but it didn't want me to give up crispy bacon or fruit marmalade.

Chicken Bacon won't supplant pig bacon in my book, but it's a fun use of chicken skin. I mean if you're going to eat a chicken you should eat as much of it as possible, right?

Chicken Bacon Recipe:

6 chicken thighs, skin removed. Reserve chicken for other recipes. 
some smoked seasoning like paprika, smoked salt, or hickory seasoning
black pepper
salt
1 tablespoon honey
1 tablespoon maple syrup
1 teaspoon molasses

Preheat oven 375 degrees.

On parchment on a cookie sheet stretch the chicken skin as far as possible. Don't allow the skins to overlap. Season only the top side. Cover well with paprika, black pepper and salt. I have hickory seasoning so I used a bit of that. Smoked paprika would do well too. Cover with a second piece of parchment. Top that with a second cookie sheet, then weigh the cookie sheet down with a heavy skillet or other oven safe item.
Bake 35-40 minutes. Cool slightly and remove top sheet of parchment. The chicken should have rendered all it's fat and should be crispy. Return it to the oven if it is still floppy.

Remove from the cookie sheet and blot on paper towels.
In a small bowl combine honey, syrup and molasses. Brush onto the the skin.

It's super indulgent. What's your indulgence?







Lilac Jelly


I did it and it's beautiful. 


I say that like I'm surprised but I'm not. I'm delighted beyond words though.


Pretty flowers make pretty jelly. It's mostly sugar tasting, but there is a subtle floral taste, which is lovely. 

I made lilac jelly and I can't be more pleased. I now need to develop a recipe or two which uses it. I'm thinking a lilac chicken breast with butter and shallots, maybe over polenta. Scroll down. I added that too.

I hear the lids on the jelly jars popping down as I type. I'm freaking giddy.

Here's the recipe for Lilac Jelly

2 cup lilac blossoms, I used dark purple lilacs
2 cups boiling water
the juice of 1 lemon, about .25 cup
4 cups sugar
1 3oz packet of liquid pectin
Pick the blossoms off the stems, removing as much green as you can. Settle in, this is what takes time. Cover it with 2 cups of boiling water, in a non reactive container. Cover and let sit 24 hours. Strain blossoms. Prepare 4.5 cups worth of canning jars.
Add lemon juice and sugar Bring to a boil. Add pectin and boil again for one minute. Skim foam. Pour into prepared jars. Clean the rim, seal them and follow canning instructions, which is basically simmer the jars covered in water 10 minutes.

Jelly!


This hasn't been tried with lilac jelly, but I've done it a million times with current jelly and I bet it will work beautifully.

4 chicken breasts, boneless, skinless
salt and pepper to taste
1 T. olive oil

3 cloves garlic, chopped
2 shallots, chopped
1/2 cup dry white wine
1/2 cup lilac jelly
cracked black pepper
2 T. butter

Preheat oven to 350. In a oven safe skillet heat olive oil. Salt and pepper the chicken. Sear on both sides. Move to oven. Bake 15 to 20 minutes.

Remove from oven and set chicken aside. Using the skillet, add garlic and shallots. Cook until fragrant. Add wine. Reduce by half. Add jelly and pepper, stir until smooth. Add butter. Add chicken back to the skillet to coat. Serve with some fantastic tangy/creamy starch like blue cheese polenta.

When was last time you inspired by something beautiful? What did you do?