Howcast

How to Make Chicken Kiev

Howcast — Fri, 07 Jan 2011 14:01:29 +0000

Instructions

Step 1: Mix butter and seasonings Mix the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper with the electric mixer.
Step 2: Roll butter mixture and freeze Put the butter mixture onto a piece of waxed paper and roll it into a log shape. Then freeze it until it hardens.
Step 3: Wrap chicken Sprinkle water on top of each chicken breast and place each one between two sheets of plastic wrap.
Step 4: Pound chicken Pound the chicken with the meat mallet and season both sides of each breast with salt and pepper.
TIP: Pound the chicken breasts to about 1/8-inch thickness.
Step 5: Roll chicken Place each breast on a new piece of plastic wrap, place a quarter of the butter log in the center of each breast, fold the ends of the breasts in, and roll them into logs around the butter. Then refrigerate the logs for at least 2 hours.
TIP: Roll the logs very tightly in the plastic wrap before refrigerating.
Step 6: Mix egg and water Mix the eggs with 1 teaspoon water in a pie pan and pour the bread crumbs into another pie pan.
Step 7: Heat oil Heat 1/2 inch of vegetable oil in a 12-inch saute pan until it reaches 375 degrees Fahrenheit on your thermometer.
Step 8: Coat chicken Dip each chicken roll in the egg mixture and then roll in the bread crumbs to coat.
Step 9: Fry chicken Fry each roll in the oil, sealed side down. Turn them over once. Each side will take between four and five minutes, and will turn golden brown.
TIP: The chicken should have an internal temperature of 165 degrees when it is thoroughly cooked.
Step 10: Place on a cooling rack Place the chicken rolls on a cooling rack to drain for five minutes. Then serve them with your favorites veggies and watch as the scrumptious butter mixture spills from the chicken when you take a bite.
FACT: Actress Milla Jovovich was born in Kiev, Ukraine. She moved to the United States in 1981 with her father, a doctor, and her mother, a stage actress.

You Will Need

1/2 c. unsalted butter
at room temperature
1 tsp. dried parsley
1 tsp. dried tarragon
Kosher salt
Fresh ground black pepper
4 boneless
skinless chicken breast halves
2 large eggs
1 tsp. water
2 1/4 c. panko bread crumbs
Vegetable oil
Vegetables:
Equipment:
Electric mixer
Meat mallet
Food thermometer
Cooling rack

How to Make Crispy Chicken Skin

Howcast — Thu, 09 Sep 2010 10:09:17 +0000

Instructions

Step 1: Bake a whole chicken Place a whole chicken in a pan and pour melted butter over it.
TIP: If you marinate the chicken, thoroughly dry and salt the bird before you bake it. This will eliminate skin moisture and promote crispiness.
Step 2: Bake the chicken Bake the chicken uncovered at 350 degrees Fahrenheit for one hour.
Step 3: Use a microwave Use a combination of pan-frying and roasting. Preheat the oven to 450 degrees. In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium high heat until it shimmers. Place drumsticks and breasts in the skillet skin side down. Cook for 5 minutes, then turn the meat over. Cook for another five minutes, and then place the skillet in the oven for 10 minutes.
Step 4: Place the chicken in a broiler Try broiling your chicken. Place chicken thighs in a greased baking pan. Coat with melted butter, and cook in a preheated broiler for 20 minutes, until the juices run clear, turning the chicken once occasionally and basting it with butter and its own juices.
Step 5: Use a browning dish Place separated chicken pieces in a microwave browning dish as another option. Add butter or oil to the preheated dish. Follow the dish manufacturer’s instructions and brown the pieces until they are crisp. Now enjoy crispy chicken that will make you want to lick your fingers.
FACT: One of the first marketed microwave ovens weighed over 750 pounds and sold for about $5,000.

You Will Need

Chicken
Melted butter
And vegetable oil
Equipment:
Ovenproof skillet
Browning dish
Marinade (optional)
Dry towel (optional)
Salt (optional)

How to Make Chicken Tikka Masala

Howcast — Mon, 26 Apr 2010 14:31:29 +0000

Instructions

Step 1: Mix the marinade Blend the ginger and garlic on high speed until you have a paste. Mix the yogurt, one tablespoon of ginger-garlic paste, one teaspoon of red chili powder, one teaspoon of garam masala powder, a squeeze of lemon juice, and salt.
TIP: Add chicken Beef, lamb, or fish can be substituted for chicken.
Step 2: Marinate Put the chicken in a large bowl and pour the yogurt mixture over it. Add the vegetable or mustard oil, and mix well. Cover the bowl with plastic wrap and let the chicken marinate for four to five hours in the refrigerator.
Step 3: Make the spice mixture In a separate bowl, mix the remaining ginger-garlic paste and garam masala powder. Add the cumin, coriander, turmeric, and cayenne. Set this spice mixture aside.
Step 4: Cook the onions Pour the olive oil in to the skillet and turn the heat to medium. When the oil is hot but not smoking, add the onions, stirring them for five to eight minutes until they turn translucent.
Step 5: Cook onions and tomato Add the spice mixture, stirring it into the onions. Stir in the tomato for 30 seconds; then add in the water and tomato sauce. Bring the mix to a gentle simmer for 20 minutes, stirring often. Add salt to taste.
Step 6: Add chicken Add the marinated chicken to the sauce in the skillet and mix well. Simmer for 15 to 20 minutes, or until the chicken is completely cooked through, stirring every few minutes. Remove from heat and serve with rice and roti.
FACT: In Hindi, “masala” literally means “spices.”

You Will Need

1 tbsp. grated ginger
2 tbsp. chopped garlic
1 c. Greek yogurt
strained
1 tsp. red chili powder
2 tsp. garam masala
divided
Fresh lemon juice
1 tsp. salt
1 lb. boneless chicken breast
cut in small pieces
1 tsp. vegetable or mustard oil
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. ground turmeric
1/2 tsp. cayenne pepper
2 tbsp. olive oil
2 medium onions
diced
2 large tomatoes
diced
1/2 c. water
1 tsp. tomato sauce
Blender or food processor
Heavy skillet
Beef
lamb
or fish (optional)
Rice and roti (optional)

How to Make Grilled Chicken

Howcast — Fri, 29 Jan 2010 10:01:23 +0000

Instructions

Step 1: Heat and oil the grill Heat the grill to medium-high and oil the grate with an old towel dipped in canola oil.
Step 2: Season Season both sides of the chicken with salt and pepper. Place the chicken on the grill.
Step 3: Grill chicken Grill boneless chicken, without turning, for six to 10 minutes, or 10 to 14 minutes for bone-in. Flip the chicken and cook the other side.
Step 4: Use thermometer Insert the thermometer into the thickest part of the meat to test for doneness. Make sure your chicken reaches at least 160 degrees.
TIP: Chicken will become dry if the temperature is above 165 degrees.
Step 5: Baste chicken Brush on your favorite barbecue sauce about one minute before the chicken is done.
FACT: The body temperature of a chicken ranges from about 104 to 107.5 degrees Fahrenheit.

You Will Need

An old towel
Canola oil
4 chicken breast halves
Salt and pepper
A meat thermometer
1/3 cup of barbecue sauce

How to Make Chicken Biryani

Howcast — Wed, 27 Jan 2010 10:16:15 +0000

Instructions

Step 1: Heat oil Heat 2 tablespoons of the vegetable oil in a large skillet. Fry the potatoes until golden brown. Then remove them from the skillet and set aside.
Step 2: Add ingredients Add another 2 tablespoons of the oil to the skillet and fry the minced ginger, garlic, and chopped onion until the onion is soft. Then stir in the chili powder, pepper, turmeric, tomatoes and 1 teaspoon of the salt. Stir for 5 minutes.
Step 3: Simmer Stir in the yogurt, cardamom, mint and one of the cinnamon sticks. Cover and simmer on low heat until the tomatoes are cooked – six to seven minutes.
TIP: Add hot water if the mixture becomes too thick.
Step 4: Add chicken Add the chicken and mix well. Cover and cook on low heat until the chicken is tender, 20 to 25 minutes. The gravy will be very thick.
TIP: Lamb, beef, fish, and prawns can be substituted for chicken.
Step 5: Wash rice Wash and drain the rice while heating the remaining oil in another skillet. Add the diced onions to the skillet and fry until golden brown. Then stir in the cloves, saffron, the other cinnamon stick, the ground ginger, and the rice.
Step 6: Heat chicken stock Heat the chicken stock and salt in a medium pot. Once the stock is hot, pour it over the rice.
Step 7: Mix together Add the potatoes and chicken to the rice and bring it all to a boil. Cover and simmer for 20 minutes. Serve and enjoy.
FACT: In 2003, 21,000 pounds of chicken were illegally imported into the United States from India, leading to a nine-state recall.

You Will Need

6u00bd tbsp. vegetable oil
4 potatoes
peeled and halved
1 tbsp. ginger
minced
2 cloves garlic
minced
2 onions
chopped
u00bd tsp. chili powder
u00bd tsp. black pepper
u00bd tsp. turmeric
2 tomatoes
chopped and peeled
2u00bd tsp. salt
1 tsp. ground cumin
2 tbsp. plain yogurt
u00bd tsp. ground cardamom
2 tbsp. fresh mint leaves
chopped
2 cinnamon sticks
3 lb. chicken
boneless and cut in chunks
3 c. basmati rice
1 large onion
diced
3 cloves
1 pinch powered saffron
u00bd tsp. ground ginger
4 c. chicken stock
Lamb
beef
fish
or prawns (optional)

How to Make Chicken Francese

Howcast — Wed, 20 Jan 2010 09:02:26 +0000

Instructions

Step 1: Season flour Put the flour in a shallow bowl and season with salt and pepper.
Step 2: Beat eggs Beat the eggs and water in a separate bowl.
TIP: For a lighter dish, use egg whites.
Step 3: Heat oil Heat the oil over medium heat in a large skillet.
Step 4: Coat chicken Coat the chicken with flour, and then drag it through the egg wash.
Step 5: Add chicken to pan Add the chicken once the skillet is hot. Saute until the chicken is cooked through, two to four minutes on each side, depending on thickness. Transfer it to the platter.
Step 6: Add rest of ingredients After all of the chicken is cooked, add the wine, lemon juice, and stock to the skillet and simmer for five minutes. Roll the butter in flour, add it to the skillet, and stir it for two additional minutes.
TIP: Use fat-free chicken broth for a lighter dish.
Step 7: Turn off heat Turn off the heat and pour the sauce on the chicken. Season with salt and pepper and garnish with the chopped parsley.
FACT: Did you know? Scientific and medical research using chickens has been responsible for discoveries in development, virology, immunology, oncology, genetics, and evolution.

You Will Need

u00bd c. all-purpose flour
Salt
Pepper
4 eggs
3 tbsp. water
u00bc c. olive oil
1 u00bd lb. boneless chicken breasts
thinly sliced
u00bd c. white wine
u00bd lemon
juiced
1 c. chicken broth
2 tbsp. butter
3 tbsp. parsley
A platter
u00bd c. egg whites (optional)
Fat-free chicken broth (optional)

How to Make Chicken Pot Pie

Howcast — Fri, 04 Dec 2009 12:15:45 +0000

Instructions

Step 1: Poach chicken Poach the chicken breast by putting it in a shallow pan filled water and bringing it to a simmer over medium-high heat. Reduce the heat to medium-low and cook the chicken for 15 minutes. Drain the water. When the chicken cools, shred the meat and set aside.
Step 2: Make the cream sauce Melt the butter in a large pot, and then whisk in the flour to form a roux. Slowly pour in the chicken broth, whisking with your other hand the whole time. Simmer on low heat for 10 minutes, stirring frequently.
TIP: The cream sauce is ready when it looks like cream of chicken soup.
Step 3: Add the chicken and veggies Add the chicken, salt and pepper, carrots, mushrooms, pearl onions, peas, and rosemary.
TIP: If you’re using fresh onions and peas, warm them in the microwave together with two tablespoons of water in microwave-safe dish. If you’re using frozen, run them under cool water for two minutes.
Step 4: Prepare the pie Preheat the oven to 350 degrees Fahrenheit. Fill the baking dish three-quarters full with the chicken cream sauce mixture. Cover the top of the dish with the pastry, pressing the dough around the rim to seal. Trim the excess dough.
Step 5: Bake Brush the egg wash over the pastry top. Bake for 30 minutes, or until the pastry is puffy and golden.
FACT: Did you know? In 2006, Americans consumed approximately 88 pounds of chicken per capita – twice as much as they did in 1977.

You Will Need

1 u00bd lbs. boneless
skinless chicken breast
1 stick unsalted butter
u00bd c. flour
4 c. chicken broth
Salt and pepper to taste
3 carrots
diced
1/2 c. sliced mushrooms
1/2 c. pearl onions
1/2 c. peas
2 sprigs rosemary
1 sheet frozen puff pastry
Egg wash
13" x 9" glass baking dish
buttered
Whisk

How to Make Chicken Parmigiana

Howcast — Fri, 04 Dec 2009 09:01:47 +0000

Instructions

Step 1: Pound it Pound the chicken breasts flat with a meat mallet.
TIP: If you don’t have a meat mallet, use a hammer, heavy spoon, or heavy skillet.
Step 2: Season it Beat the eggs in a wide, shallow dish. Spread the flour and bread crumbs in two additional shallow dishes. Season the chicken, egg, and flour with salt and pepper.
Step 3: Coat it Dip each chicken breast in the flour, then the egg, and then the bread crumbs. Gently shake off any excess between ingredients.
Step 4: Brown it Heat half the oil in the large saucepan on high heat. Add two of the breasts and cook for two minutes on each side, until golden. Set aside and repeat with the remaining oil and breasts.
Step 5: Top it Place the browned breasts on a baking sheet and top them with marinara sauce and slices of the mozzarella cheese. Sprinkle each piece with parmesan.
Step 6: Bake it Bake for five to seven minutes in a preheated, 400 degree oven, until the cheese melts.
Step 7: Serve it Garnish with basil leaves, and serve with a side of hot pasta. Enjoy!
FACT: Did you know? Parmesan is a French word – not Italian – for the cheese parmigiano named for Italy’s Parma region.

You Will Need

4 boneless
skinless chicken breasts
4 eggs
2 c. flour
2 c. bread crumbs
Salt and pepper
1 c. olive oil
Marinara sauce
1 lb. mozzarella cheese
u00bc c. grated parmesan cheese
Fresh basil leaves
Cooked pasta
A meat mallet
3 wide
shallow dishes
Large saucepan
A hammer
heavy spoon
or skillet (optional)

How to Make Chicken & Dumplings

Howcast — Thu, 27 Aug 2009 09:18:01 +0000

Instructions

Step 1: Simmer chicken Place the chicken in a large pot with celery, onion, garlic, bay leaf, parsley, a pinch of poultry seasoning, and water filled to cover. Simmer for one hour.
Step 2: Debone chicken Remove the chicken from the pot. Let it cool, debone it, tear it into smaller pieces and put it back in the pot.
Step 3: Add soup Add cream of chicken soup and simmer.
TIP: Substitute homemade for canned cream of chicken soup.
Step 4: Mix dumplings Mix the flour, baking powder, and salt. Work the butter in with your fingers while gradually adding milk.
Step 5: Form dumplings Let the dough rest for five minutes and then roll it onto a flat, floured surface to about one-half inch thick. Cut it into one-half inch squares and drop each square into the simmering stock.
Step 6: Cook dumplings Allow dumplings to simmer for 10 to 15 minutes. When it’s thick enough, serve up your delicious meal.
FACT: Did you know? Chicken and dumplings was first introduced in the early 17th century.

You Will Need

1 whole chicken
2 celery stalks
1 onion
1 garlic clove
1 bay leaf
4 parsley sprigs
Poultry seasoning
1 10 3/4-ounce can cream of chicken soup
2.0 c flour
1.0 tbsp baking powder
0.5 tsp salt
3.0 tbsp butter
1.0 c milk

How to Make Low-Fat Chicken Tenders

Howcast — Mon, 11 May 2009 08:47:43 +0000

Instructions

Step 1: Preheat and prep Preheat the oven to 375 degrees and line a baking sheet with foil. Set the sheet aside.
Step 2: Cut the chicken Use the kitchen knife to cut the chicken into pieces 1 to 2 inches in length.
Step 3: Prepare dipping bowls Combine the flour and black pepper in a bowl. In a second bowl, beat the egg white and buttermilk with a fork. In the third bowl, crush the cup of cornflakes so they look like breadcrumbs.
TIP: You can add Parmesan cheese, Italian seasoning, or Cajun spice to the flour mixture for some extra flavor.
Step 4: Dip in flour Dip a tender into the flour and pepper first and turn over to coat completely.
Step 5: Dip in egg and cornflakes Dip into the egg and buttermilk mixture, and then roll in the cornflakes until the chicken piece is completely covered. Place on a wire rack to set. Repeat with the rest of the chicken.
Step 6: Prepare the pan Spray the foil with cooking spray, and then transfer the tenders from the wire rack onto the pan. Leave about 2 inches of space between each tender, then put the pan in the oven.
Step 7: Bake until golden brown Bake for five minutes, then turn over with tongs and bake the other side until golden, about five minutes more. Serve with your favorite low-fat dressing or dipping sauce.
FACT: Fried chicken tenders from a fast-food chain can contain 40 grams of fat – 61 percent of the recommended daily allowance.

You Will Need

1 lb. boneless
skinless chicken breasts
1/4 c. All-purpose flour
1/4 tsp. black pepper
1 large egg white
1/4 c. Low-fat buttermilk
1 c. of cornflakes
And low-fat dressing or dipping sauce
A large baking sheet
Aluminum foil
An 8-inch kitchen knife
3 small bowls
A wire rack
Cooking spray
And tongs
Parmesan cheese
Italian seasoning
or Cajun spice

How to Make Chicken Cacciatore

Howcast — Fri, 24 Apr 2009 07:48:10 +0000

Instructions

Step 1: Heat oil Pour two tablespoons of oil into the skillet and turn the burner to medium. When the oil begins to shimmer, add the sliced onions and garlic and cook, stirring, for eight to 10 minutes, until the onions are soft and translucent.
Step 2: Season the chicken While the onions and garlic are cooking sprinkle both sides of each chicken thigh or breast liberally with salt and pepper.
Step 3: Cook chicken Remove the onions and garlic and set them aside. Add the rest of the oil to the pan and heat it on medium until it shimmers. Then add the chicken, skin-side down, and cook it for eight minutes, turning it once after four minutes.
Step 4: Add wine and tomatoes With the heat still on medium, add the wine and simmer for three minutes. Then, add the tomatoes.
Step 5: Simmer Make sure the chicken pieces are skin-side up, and turn the heat down to medium-low until the liquid in the pot reaches a simmer. Partially cover the pot with the lid, and cook the stew over medium-low heat, stirring occasionally, for 30 minutes, until the chicken is tender and a third to a half of the liquid from the tomatoes has evaporated.
Step 6: Add other ingredients Return the onions and garlic to the pan, and add the rosemary and basil. Add the bell pepper, zucchini, and mushrooms, if using. Stir, and taste for seasoning.
Step 7: Serve Smother a plate of pasta with a hearty helping of chicken cacciatore, and serve.
FACT: Chicken cacciatore is believed to have originated in Tuscany – a region of Italy known for its hearty cuisine.

You Will Need

1/4 cup
plus 2 tbsp. of olive oil
1 onion
thinly sliced
3 cloves of garlic
crushed
Salt
Ground black pepper
3 lb. boneless chicken thighs and breasts
with skin
1/2 c. white wine or dry red wine
1 32-ounce can of tomatoes or 2 lb. of fresh tomatoes
chopped
1 tbsp. chopped fresh or dried rosemary
1/3 c. chopped fresh basil
A deep
heavy bottomed skillet with lid
A bell pepper
seeded and chopped
A zucchini
chopped
1 c. chopped wild mushrooms

How to Grill Beer Can Chicken

Howcast — Wed, 25 Feb 2009 14:47:09 +0000

Instructions

Step 1: Preheat Preheat your grill to medium, and prepare to use indirect heat. For a charcoal grill, arrange the briquettes along the edge so none are directly beneath the center grating.
TIP: For a gas grill, you will place the meat on an area of the grill away from a burner.
Step 2: Clean and dry chicken Remove the giblets, excess fat, and skin from the chicken. Rinse the chicken with cold water inside and out, and pat it dry with paper towels. Set it aside.
TIP: When handling raw meat, wash your hands often, and avoid touching other surfaces and food until your hands are clean.
Step 3: Pop the can Rinse, then open a can of beer. Empty just enough so that the can is half to three-quarters full.
Step 4: Prep the bird Rub the chicken inside and out with the oil, dry rub, salt, and pepper.
Step 5: Position the chicken Oil the exterior of the can, and place it upright into the open cavity of the bird.
Step 6: Put the bird on the grill Place the chicken on the grill, and balance the bird so that its legs form a tripod along with the beer can. The bird should not be directly over a burner or hot coals.
Step 7: Cook the chicken Cover your grill, and cook the chicken for approximately 75 to 90 minutes. Your bird will be done when its internal breast temperature reaches 165 degrees.
TIP: When you take the temperature of the bird, be sure to insert the thermometer into the thickest part of the breast, and do not touch bone.
Step 8: Show off your bird Before removing the chicken from the grill, alert your dinner guests, and show them the ridiculous sight.
Step 9: Serve Carefully remove the chicken and the can from the grill, and allow the bird to cool for 5 to 10 minutes before carving.
FACT: The first canned beer hit the market in 1935.

You Will Need

An outdoor grill
A can of beer
A whole 4-pound chicken
2 tsp. vegetable or olive oil
2 tbsp. dry meat rub
Salt and pepper
Instant-read thermometer
Pot holders
Paper towels

How to Roast a Perfect Chicken

Howcast — Mon, 19 May 2008 07:41:19 +0000

Instructions

Step 1: Heat your oven Heat your oven to 450º.
Step 2: Rinse the chicken Rinse the chicken. Make sure to remove the bag containing the neck & intestines.
Step 3: Make a bed of vegetables Make a bed of vegetables. Dump the carrots, onions, celery, and garlic onto the bottom of the pan.
TIP: Don’t dump the vegetables when you’re done—use them to make a nice sauce.
Step 4: Stuff the chicken with seasoning Stuff the chicken with seasoning. Insert the garlic, thyme, and lemon into the chicken.
Step 5: Season beneath the skin Season beneath the skin. Separate the skin and insert butter and thyme.
Step 6: Truss the chicken Truss the chicken.
TIP: Trussing a chicken not only makes it tidier—it cooks more evenly, too.
Step 7: Season the chicken Season the chicken in the pan. Drizzle olive oil onto the chicken and then sprinkle salt & pepper.
Step 8: Put the chicken in the oven Put the chicken in the oven. The oven should be set at 450º. If it appears the chicken is getting too much color, you should lower the temperature a bit.
Step 9: Remove the chicken Remove the chicken after 45 minutes (for a 3 pound chicken). It may take more or less time, depending on the size of the chicken.
Step 10: Check the chicken Check the chicken. Gently move one of the chicken’s legs. It should feel loose and easy to pull off. You can also use a knife to cut into the leg. Clear juices should drain out of the meat.
FACT: A chicken once had its head cut off and survived, headless, for over 18 months.

You Will Need

A 3- to 4-lb. chicken
4.0 carrots
peeled and cut into large pieces
2.0 white onions
peeled and cut into quarters
1.0 head garlic
cloves peeled
0.25 lb butter
softened
Salt and pepper
0.25 c olive oil
0.5 lemon
cut in quarters
8.0 sprigs of thyme
A large roasting pan
A cutting board
A paring knife
3-ft. piece of butcheru2019s twine

How to Carve a Chicken

Howcast — Sun, 18 May 2008 20:01:01 +0000

Instructions

TIP: Add a little wine to the chicken’s juices, cook, and serve as a tasty sauce on the side.
Step 1: Cut the trussing string Cut the trussing string.
Step 2: Remove the leg and thigh Remove the leg and thigh. Cut between the breast and the thigh. Then split the leg & thigh. Feel around for the joint and cut right through it. Repeat on other thigh.
Step 3: Begin carving the breast Begin carving the breast. Cut right along side the center breastplate. Bring knife down until you hit the cartlidge. Pull away a bit and cut down the breast.
Step 4: Remove the breast meat Remove the breast meat. Cut wing bone joint. Serve breast & wing together, or separate with knife.
FACT: Chickens were first domesticated in India and China as early as 5000 BC.

You Will Need

A whole roasted chicken
A sharp carving or chef’s knife
A cutting board
A serving platter