Chicken/Turkey Dishes
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Baked Lemon Chicken
Brined Turkey
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Baked Lemon Chicken

3 pounds of chicken pieces, skin removed
¼ cup olive oil
2 tablespoons of flour
1 pound potatoes, thickly sliced
3 cloves garlic, chopped
½ teaspoon thyme
2 tablespoons chopped fresh parsley
1 cup fresh lemon juice
salt and pepper to taste

Mix some salt and pepper (to taste) with the flour and coat the chicken pieces. Brown the pieces in the oil, then brown the potatoes.

In a roasting pan, arrange the chicken and potato pieces. Sprinkle with the spices and the lemon juice, and bake uncovered at 350ºC for 1½ to 2 hours.

Chicken Stew/Soup

1 pound boneless chicken
1 medium chopped onion
2 cloves garlic, chopped
2 cups chopped carrot
2 cups mushrooms
1 cup chopped celery
1 cup peas
1 cup peas
6 cups broth (3 cans)
4 tablespoon flour
1 teaspoon oregeno
1 teaspoon tyme
1 teaspoon paprika
1 teaspoon ground pepper
2 bay leaves
1 tablespoon oil

Bring the broth to a boil in a large pot and let simmer. Mix flour, ½ of salt and½ pepper in a large bowl. Clean and cut the chicken into 1 inch cubes and dredge in the flour mixture. Then saute in the oil until light brown. Put in broth and simmer for 20 minutes.

Saute the onion and garlic and add to pot. Saute the carrots, celery and mushrooms for 5 minutes each and add. Add peas and spices, simmer for additional 5-10 minutes, till carrots are tender


Brined Turkey

1 Turkey
1½ cups iodine free salt
1 Gallon water
2 Tablespoons pickling spices

The best way to get great poultry, no matter how you cook it is to start with a brine. Brining adds moisture and flavor to poultry that will keep it from drying out and just make it better.

To properly brine a turkey you need to start the night before you plan to cook. You will need 10 to 12 hours (or more), a container large enough to hold your turkey and enough brine to cover it, salt, water, seasonings and enough room to refrigerate it all. A good container would be a large stock pot or even a 5 gallon, clean plastic bucket. Whatever container you choose the turkey needs to have enough room to be turned so it should be big.

The turkey you brine should be cleaned out, completely thawed and not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, frozen turkey will work almost as well.

put the turkey in your container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. A weight may be necessary on the top to hold it down. Now you put the whole thing in the refrigerator. The turkey should sit in the brine for at least 10 hours. You can go as much as 24 hours but for the most part the turkey will have absorbed all the brine it needs in 10 hours. Brining for too long can ruin the flavor. If you are using a small turkey cut down on the brining time or reduce the amount of salt in the brine.

Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey but not too big makes a great container for your turkey and brine. The cooler will held keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a half gallon milk carton with water and freeze it. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining.

When you are ready to start cooking your turkey, remove it from the brine and rinse it off in the sink with cold water until all traces of salt are off the surface. Discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever and after you've tried this you will want to brine all your poultry.