“Chicken bisque” has been an end-of-semester tradition in Milt Freidly’s ceramics class for a quarter of a century.

The Elizabethtown College art professor’s recipe differs considerably from standard cookbook fare: There’s no broth involved, and his chicken won’t be ready to serve until it’s been fired at 750 degrees for a few hours and dropped on the floor.

Using the tools at his disposal, Freidly wraps a pair of chickens in heavy-duty foil, encases the wrapped chickens in about 3 inches of clay and fires them in a kiln for three-and-a-half to four hours.

The “bisque” refers not to a creamy soup, but to the type of firing used for bisque clay.

Freidly mixes his clay with grog, broken-up bits of previously fired clay. The grog helps hold the clay around the chicken, said Laura Bach, a graduating studio art major.

Bach is one of Freidly’s advanced ceramics students and has partaken in his chicken bake for two years. She said she likes the dinner because it’s a break from cafeteria food and it’s a chance to test out the dinnerware they made in the class.

Freidly recently closed out the spring semester with this much-anticipated culinary tradition, and while the birds were cooking, students set the table with a spread of salads, chips, macaroni and cheese, bread, cheese and crackers and desserts, all served up in the bowls and plates his students made in class.

“It’s pretty cool. It’s our last hurrah, especially for the seniors,” said Anna Meerbach, a graduating studio art major. “It sums up what the class is like.”

When Freidly finally took a hot bird out of the kiln, some of the gray clay had already cracked. He held the well-girded fowl about 6 feet in the air and let go. The chicken smashed to the ground, the clay breaking into many pieces and exposing the foil.

Freidly picked up the chicken, put it on a platter and opened up the foil to reveal a juicy, fully cooked bird. The smell of roasted chicken wafted through the air.

Everyone gathered around the chicken and started pulling off pieces for their plates. Freidly watched his class eat and said that this year everything went smoothly.

“It’s good, they get to see the fruits of their labor,” he said. “Everyone pitches in and brings something, which makes it special.”

londrusek@lnpnews.com

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Article source: http://lancasteronline.com/article/local/651116_Bake-chicken-at-750-degrees.html

(CBS News) NEW YORK — Over the past 20 years, acclaimed chef Eric Bromberg and his younger brother, Bruce, have built a thriving “Blue Ribbon” restaurant empire in New York City and Las Vegas.

They now own 11 eateries — all but one in the Big Apple. Their latest is Blue Ribbon Sushi Izakaya, which just opened in Manhattan.

Their restaurant in Vegas is the Blue Ribbon Sushi Bar Grill, in the city’s newest resort and casino, The Cosmpolitan of Las Vegas.

On “CBS This Morning: Saturday,” Eric shared the recipe for his ultimate dish: the award-winning Northern Fried Chicken. Among other honors, the dish was dubbed Best Fried Chicken in the U.S. last year by FoodAndWine.com.

All “CBS This Morning: Saturday” recipes
Blog: “What’s Cooking”
Special section: Food and Wine

RECIPES

Northern Fried Chicken

Serves 4

Ingredients:

• 6 cups soy oil
• 1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
• 4 large egg whites, whisked
• 1/2 cup matzoh meal
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• Salt and freshly ground white or black pepper
• 1 teaspoon Fried Chick Seasoning (see below)
• Chicken Gravy (optional)
• Mexican honey, for serving

Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375F.

Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a large shallow bowl. In a separate shallow bowl, combine the matzoh meal, flour, and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next press each chicken into the matzoh mix and tap off excess.

Working in 2 batches, if necessary, fry the chicken until dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper-towel-lined plate. Sprinkle immediately with the perfect saut» seasoning, then coat the pieces with the fried chicken seasoning. Serve with the gravy if you like, and honey for dipping.

Fried Chicken Seasoning

Makes about 3 Tablespoons

This is great to have around to sprinkle over corn on the cob, grilled vegetables, or anywhere you want to add a little heat.

Ingredients:

• 2 teaspoons hot paprika
• 1-1/2 teaspoons salt
• 1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon cayenne pepper

Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne pepper, and store in a covered container.

For more of Eric and Bruce’s recipes, go to Page 2.

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Article source: http://www.cbsnews.com/8301-505263_162-57437651/the-dish-bromberg-brothers-fried-chicken/

Inexpensive, versatile and easy to prepare, who doesn’t love chicken? Whether you like it roasted or fried, on your pizza or grilled, these dishes are guaranteed to help you out of a recipe rut.

Here are some of our favorite chicken recipes that are guaranteed to take your dinners from boring to exciting.

Article source: http://abcnews.go.com/GMA/best-chicken-recipes/story?id=16156175

17 May 2012
Last updated at 08:40 ET

Camilla’s new outfit took Sue Drage three attempts

A rubber chicken wearing an outfit knitted from plastic bags by a woman from Rugby is to be launched into space by Nasa on Sunday.

Sue Drage, 62, was asked by the US space agency to knit a new protective suit for Camilla the chicken.

The opportunity was set up through BBC Coventry Warwickshire after she took part in a charity “knitathon”.

“I feel quite honoured. It’s the first suit that’s gone from this country,” she said.

“Camilla has lots of outfits knitted for her by people America, so they thought it was a good way of putting Britain on the map.”

Mrs Drage started knitting with plastic bags last year, but has been crafting everything from bags to jewellery with recycled materials for years.

‘Annular eclipse’

She has never had a client like Camilla before though.

“I can’t believe how it’s all blown out of proportion, really,” she said.

The rubber chicken is the mascot of Nasa’s Solar Dynamics Observatory and is used as a way to educate young people about the space programme and science.

Camilla spent about 90 minutes in the stratosphere on a flight in March to study solar radiation

Mrs Drage said: “Before this I didn’t even know it existed. I thought it was a live chicken the first time I heard about it.

“It took me three attempts – I’m not one for giving up – and I had to get a rubber chicken to check the sizes, but I managed to do it.”

Camilla will be launched to capture the shadow on Earth caused by the annular eclipse, where the Moon moves in between Earth and the Sun.

Mrs Drage said she planned to watch the launch on Sunday with her husband, Richard.

Article source: http://www.bbc.co.uk/news/uk-england-coventry-warwickshire-18102288

A great mainstay recipe is a whole roasted chicken. You can easily pop two chickens in the oven to roast at once. They take the same amount of time, and you’ll have enough for two meals or leftovers for several meals. You can even roast a chicken on the grill.

You can brine them to make them extra moist and juicy or marinate one and leave one plain. You can season each one differently or use two different glazes.

And if you don’t have a plan for the second one, take the meat off the bone and freeze it in a plastic sealable bag. It thaws quickly and having already cooked and cut-up chicken is a time-saver.

Roasted chicken is an ultimate comfort food. And it smells just great when roasting.

I tend to think of Julia Child when I make roasted chicken. And I am referring to her thoughts on roasting, not the “Saturday Night Live” sketch where Dan Aykroyd parodies Child cutting up the fowl.

“A well-roasted chicken is the mark of a fine cook,” Child wrote in “Julia and Jacques Cooking at Home” (Knopf, 1999), a cookbook she co-authored with the famed chef Jacques Pepin.

Another quote I love is Child’s advice on preparing the chicken. “I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it — and, more important, I like to give it.”

One step that I take in making a roasted chicken is to brine it in a solution of salt, sugar and water. Brining lightly seasons the chicken and helps keep it moist

during cooking. Brining makes roasting almost fool-proof.

Roasted Chicken With Herb Butter is a great starting point if you’ve never roasted a whole bird. It requires little effort and simple ingredients.

Most recipes tell you to roast the chicken at about 400 degrees for the first 20 minutes and then decrease the heat to get that nicely browned, crisp skin. If the chicken starts getting too brown, cover the breast with foil.

Another option is to start roasting at 350 degrees, then increase the temperature during the last 20 minutes. That way, you can judge the doneness more easily and you don’t run the risk of the skin getting too dark.

A whole chicken will take about 11/2 hours to roast. If you need it to cook quicker, cut the back out of the chicken (save it for stock) and butterfly (flatten) the chicken.

ROASTED CHICKEN WITH HERB BUTTER

Makes 6 servings.

1 whole chicken, about 4 to 5 pounds

2 gallons water

1 cup kosher salt

1 cup sugar

5 tablespoons unsalted butter, softened

1 large clove garlic, pressed or crushed

2 tablespoons favorite fresh herbs (such as thyme, rosemary, parsley, tarragon), chopped

1 whole head garlic

Salt to taste

Freshly ground black pepper to taste

1 medium onion, peeled, cut in half

2 cups fat-free reduced-sodium chicken broth or more as needed

To brine chicken: Remove giblets from chicken. Reserve for another use. Place chicken in large stock pot. Add water. Sprinkle in kosher salt and sugar, swishing them around to dissolve. Refrigerate for 6 hours or overnight.

To prepare oven: Preheat oven to 350 degrees.

To season chicken: Remove chicken from brine. Discard brine. Rinse chicken well inside and out under cold running water. Pat chicken dry. In small bowl, mix butter, pressed garlic and fresh herbs. Remove loose papery skin from head of garlic. Cut off top 1/4 inch to expose cloves. Season cavity of chicken with salt and pepper to taste. Place whole garlic and onion halves in cavity. Gently loosen skin of chicken from breast, thigh and leg. (Note: Be careful not to tear skin.) Rub half of herb butter under skin and on flesh of chicken. Rub remaining herb butter all over outer skin. Season with salt and pepper. Loosely tie legs together.

To roast chicken: Place chicken in shallow roasting pan. Add chicken broth to pan. Roast, basting occasionally with pan juices, for 70 minutes or until just beginning to brown. Increase oven temperature to 400 degrees. Roast for 20 to 25 minutes or until skin is nicely browned and internal temperature of chicken is 165 degrees. Remove chicken from oven. Let rest for 15 minutes before slicing and serving.

To make pan sauce (optional): Meanwhile, degrease pan juices. Set pan over 2 burners. Return juices to pan. (Add additional broth or wine if necessary.) Bring to a boil, scraping up browned bits. Knead together 1 tablespoon flour with 1 tablespoon softened butter. Whisk mixture into pan. Heat until juices thicken.

Article source: http://www.twincities.com/life/ci_20636189/dinner-recipe-roasted-chicken?source=rss