Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

July 2018

Lemon Chicken Recipes

Preserving Recipes

Country Chutney

Country Chutney Recipe
1 1/4 lb Parsnips 1 lb Apples (3 md.) peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup) ...

read more

Chicken with Pink Green Peppercorns 1 Of 2 Recipe

Chicken with Pink Green Peppercorns 1 Of 2 recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken with Pink Green Peppercorns 1 Of 2 recipe  PDF


CHICKEN 2 Chickens, whole, (1 1/4 to
1 1/2 lb each) 1 c Cognac
1 ds Thyme
1 sm Bay leaf, crushed
Salt (to taste) STUFFING 1 sl Bread, white, crusts
removed 1/2 c Cream, heavy
1/2 ts Peppercorns, green
1/2 ts Peppercorns, pink (do not
use South American pink peppercorns) 1/2 c Veal, chicken, or white meat
of turkey, ground fine 6 Mushrooms, shiitake, diced
(Morels may be subbed) 1 ds Nutmeg
Salt (to taste) Pepper (to taste) SAUCE 1 c Cognac (leftover marinade
sauce from chicken) 1/2 ts Peppercorns, green
1/2 ts Peppercorns, pink
1 c Veal, demi glace
1/2 c Cream, heavy
ASSEMBLY Vegetables for garnish (carrots, turnips, string beans or zucchini) For the Chicken: To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Turn the chicken over and cut along the back bone, carving out the meat from the bone. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact. Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken. Remove the thigh bone, leaving meat attached to the chicken half. Cut around the knob end of the leg, releasing the skin and the tendons. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is e posed. Cut the knob off the end of the leg bone. Repeat the process with the second half of the chicken. Marinate the chicken meat for one hour in cognac, thyme and bay leaf. Continued in Chicken with Pink and Green Peppercorns 2 of 2

Chicken with Pink Green Peppercorns 1 Of 2 recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
203 people have voted
Last Reviewed on 2018-07-15



Sunday, Jul 15 2018 Download & Print Chicken with Pink Green Peppercorns 1 Of 2 recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Casserole Apicius with Meat Or Fish

New Cooking Recipes

CranberryStuffed Acorn Squash
CranberryStuffed Acorn Squash Recipe


2 md Acorn Squash 1 Apple, chopped 1/2 c Cranberries, fresh or Frozen, chopped 1 Orange, peeled and chopped 1/2 ts Ground Cinnamon 2 ts Honey or Equal Sweetener Cut the squash in half and remove the seeds. Combine the remaining ingredients, e cept the honey or sweetener. Fill the squash with the mi ture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. ...

Cooking Magazines: Squash Recipes » July 2018   Squash recipes RSS   Thumsb up

Dish Of The Day

Asian Porterhouse

Asian Porterhouse Recipe
2 lg Porterhouse steaks about 1 to 1 1/4 lb each Freshly ground black pepper ...
read more

Category: » Tilapia Recipes

View more dishes

>