Easy Gourmet Dinners

Barbecued Chicken, the Best Homemade Barbecue Sauce

Good barbecued chicken is all about the sauce. 

Cooking technique helps - don't burn it but make sure it's done.

But it's really about the sauce.

As with so many other things (that have now changed) when we first moved to this side of the pond we couldn't buy barbecue sauce - of any kind. 

I made my own.

As to the chicken: French chickens are wonderful for Coq au Vin.  They are older than American chickens, making them much more flavorful.

It also makes them a bit tough on the barbecue.  We tend to do the little chicken or poussin.

Also, as it is assumed people want to do most things for themselves here, we have to buy the whole chicken and cut it up - otherwise we might not get the feet... 

 

Barbecued Chicken

1 cut up chicken - or your favorite chicken parts, however you can buy them          1500gr, 53oz
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika          2.1gr, .07oz
1 cup (or more) of your favorite barbecue sauce or my barbecue sauce (below)

Wash chicken and pat dry with paper towels. Sprinkle with salt, pepper and paprika. Put on barbecue grill on indirect heat and close cover. Check periodically - if any pieces flare up just move around a bit. An instant-read or remote read meat thermometer is a great help. After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn). I always put 2/3's of the sauce in a separate small bowl to be used for dipping at the table before mon mari starts the basting. Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife. Try not to cook it too long or it will be dry - and remember that the breast will be done before the thigh. It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat. Remove and serve with sauce on the side.

Oven method: Put chicken skin side down on baking sheet with sides or in 9X13 pan. Sprinkle with salt, pepper and paprika and put in a 400F (200C) oven. After 30 minutes turn chicken and baste with barbecue sauce. Continue to bake 15 minutes longer or until done, basting once more with barbecue sauce. Remove and serve with a bit of sauce on the side.

Barbecue sauce

1/2 cup ketchup           120gr, 4.2z
1 cup tomato sauce           225gr, 8oz
2 tbs cider vinegar           30gr, 1.05oz
2 tbs molasses           40gr, 1.4oz
1 tbs Worcestershire sauce           17gr, 53oz
2 tsp dry mustard           5gr, .17oz
2 tsp dried oregano
1 tsp garlic powder           2.8gr, .09oz

Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently. Simmer 10 - 15 minutes, remove from heat and use when needed. Sauce will keep for a week in the refrigerator.

Note: This serves 4... At least.

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Entire Recipe / per serving
Calories:    3549 / 887.25
Total Carbohydrates:    75 / 18.5
   Dietary Fiber:    4 / 1
Total Fat:    248 / 62
Saturated Fat:    68 / 17
Cholesterol:    1095 / 273.5
Protein:    263 / 65.5
Calcium:    305 / 76.5
Sodium:    3718 / 929.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Grilled Chicken Satay with Warm Peanut Sauce

I'm one of few Americans that can not understand the appeal of a PB & J, also known as a peanut butter and jelly sandwich. 

To me it's an utter abomination.

Now, a grilled peanut butter and bacon sandwich.... That I like

And peanut butter with chocolate, of course is a match made in heaven.

But peanut butter and peanut butter is my favorite..... With or without the benefit of a spoon.

Fresh ginger adds a bit of heat and a lot of flavor to the chicken.

If you like serious heat (I'm a wimp) add crushed red pepper, Asian chili sauce or even Tabasco to the marinade and/or the peanut sauce.

Grilled Chicken Satay with Warm Peanut Sauce

2 chicken breasts, boneless, skinless           300gr, 10.5oz
2 tbs lemon juice           30gr, 1oz
2 tbs soy sauce             32gr, 1.2oz
1 tbs brown sugar            9gr, .32oz
2 cloves garlic            6gr, .2oz
1 tbs fresh ginger, peeled and minced       11gr, .39oz
1 tsp chili powder           2.5gr, .09oz
2 - 4 skewers

Soak skewers in warm water while preparing chicken and making marinade.
Cut chicken breast into long strips, 3 or 4 from each breast. Thread the meat the long way onto the skewers, (sort of pleating it). Mix the rest of the ingredients in a small bowl. Place chicken skewers into a baking dish and pour marinade over. Allow to marinade for 20 - 40 minutes. When ready, remove from marinade and grill over direct heat for 8 - 10 minutes. Can also be done under the broiler (grill) for same amount of time.
Or, you could skip the skewers and stir-fry them in 1 tbs olive oil and 1 tsp sesame oil. Serve with Peanut Sauce on the side.

Warm Peanut Sauce

1/3 cup chunky peanut butter creamy will do if that is what you have           85gr, 3oz
2 tbs fresh snipped chives
1 tbs snipped fresh parsley
1 tsp chili powder           2.5gr, .9oz
1 tsp sesame oil           4.5gr, .16oz
2 tsp olive oil           9gr, .32oz
2 tsp soy sauce           10.6gr, .38oz
2 tsp lemon juice           10gr, .35oz
1 tsp brown sugar           3gr, 1.05oz
1/3 cup chicken stock           75gr, 2.65oz

Heat oils in small saucepan. Add chives and chili powder and sauté briefly. Add remaining ingredients and bring to a boil, stirring well to combine. Remove from heat and cover to keep warm.

Shown served on a bed of Brown Rice with Crisp Green Beans.

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Entire Recipe / per serving Chicken Breasts only 
Calories:    423 / 211.5
Total Carbohydrates:    18.5 / 9.25
   Dietary Fiber:    1.7 / .85
Total Fat:    8 / 4
Saturated Fat:    2 / 1
Cholesterol:    192 / 96
Protein:    68 / 34
Calcium:    47.5 / 23.75
Sodium:    2162 / 1081

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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Entire Recipe / per serving   Peanut Sauce
Calories:    653 / 326
Total Carbohydrates:    30 / 15
   Dietary Fiber:    8 / 4.5
Total Fat:    56.5 / 28.25
Saturated Fat:    9 / 4.5
Cholesterol:    1.6 / .8
Protein:    22 / 11
Calcium:    53 / 26.5
Sodium:    1096 / 548

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Stir-fried Turkey with Spring Vegetables

Both V and I love snow peas, or mangetout as the Brit's call them; that early spring edible peapod.

I have a hard time finding them here in my area.  One store, that caters to the local British population, carries them, but it's a bit out of my way. They are clearly labeled 'Mangetout'.  

I asked my green grocer if they had them or would be getting them.

He had no idea what I was talking about.

Mangetout is a French word meaning 'eat it all' (roughly).  More specifically, the French would spell it mange-tout, but, still, I assumed that would be what the French call snow peas.

Apparently not.  I can find no translation anywhere other than mangetout = mange-tout.

Looks like I'll be making a trip back to the other store again.  One really should have them for spring stir-fries!

This cooks quickly, as most stir-fries do, allowing the bright green, spring vegetables to retain their color. I use Brown rice but substitute Basmati if you prefer. Add other spring vegetables if you have them.

Stir-fried Turkey with Spring Vegetables

10oz (300gr) turkey cutlets or tenderloin           300gr, 10.6oz
1 onion           145gr, 5.1oz
2 cloves garlic           8gr, .28oz
4oz asparagus green or white           112gr, 4oz
4oz snow peas (mangetout)            112gr, 4oz
2 tsp sesame oil           9gr, .32oz
2 tsp olive oil            9gr, .32oz
1/2 cup chicken stock           112gr, 4oz
1 tbs sherry (optional)           15gr, .53oz
1 tbs cornstarch (Maizena, corn flour) dissolved in         8gr, .28oz
1 tbs soy sauce plus 1 tbs water           16gr, .56oz
Brown Rice

Thinly slice onion. Mince garlic. Snap off the ends of the asparagus then roll cut . Trim snow peas. Cut the turkey into bite-size pieces. Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes. Add garlic and stir-fry another 2 minutes. Remove onion/garlic from pan and set aside. Add sesame oil to pan and heat. Add turkey and stir-fry 3 - 5 minutes, until nicely browned. Remove and put with onions. Add asparagus to skillet and stir-fry 3 minutes. Add snow peas to skillet and stir-fry 1 - 2 minutes longer. Return everything to the skillet. Add chicken stock, sherry and bring to a boil. Dissolve cornstarch in soy sauce. Add cornstarch mixture to pan and stir until thickened. Add more soy sauce if desired, according to taste. Serve over Brown Rice.

Brown Rice

2/3 cup quick cooking brown rice          125gr, 4.4oz
1 1/3 cups chicken stock or whatever your rice calls for           310gr, 10.9oz

Cook rice according to package instructions. Fluff and serve.

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Entire Recipe / per serving  
Calories:    1186 / 593
Total Carbohydrates:    136 / 68
   Dietary Fiber:    14 / 7
Total Fat:    25 / 12.5
Saturated Fat:    4 / 2
Cholesterol:    226 / 113
Protein:    97 / 48.5
Calcium:    204 / 102
Sodium:    1722 / 861

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Warm Spring Pasta Salad with Grilled Chicken

I have always disagreed with most 'Pasta Primavera' recipes.

They are meant to celebrate spring but insist on using summer vegetables: tomatoes and peppers.

This is my version, using only spring vegetables.

Warm Spring Pasta Salad with Grilled Chicken

4oz green asparagus           112gr, 4oz
4oz snow peas, mangetout, pea pods           112gr, 4oz
1/2 - 3/4 cup fava beans you'll need about 1lb (500gr) of pods to start with substitute edamame     125gr, 4.4oz
4 green garlic or onion, sliced, including tops          48gr, 1.7oz
1 tbs oil           13.5gr, .48oz
2 tbs fresh, snipped chives
1 1/4 cups farfalle pasta           110gr, 3.9oz

Vinaigrette
1 tbs Dijon-style mustard          15gr, .53oz
1 1/2 tbs white Balsamic vinegar           24gr, .85oz
4 tbs good olive oil           54gr, 1.9oz

Grilled Chicken
2 boneless, skinless chicken breasts           350gr, 12.3oz
Marinade
1 tbs red wine vinegar 15gr, .53oz
1 tbs Worcestershire sauce 17gr, .59oz
2 tbs olive oil 27gr, .96oz

Cook pasta according to package directions. When done, drain well.
Mix marinade and pour over chicken. Let marinate for 15 - 30 minutes.
Heat a saucepan of water to boiling. Roll cut the asparagus into 1" (2.5cm) lengths. Trim the snow peas. Remove fava beans from the pods.
Blanch vegetables, one type at a time, in boiling water: asparagus for 3 minutes, snow peas for 2 minutes and fava beans for 2 minutes. Remove each from water and put into cold water. Shell fava beans (see notes).
Cook chicken on barbecue grill, 10 - 15 minutes, or until done or can be sautéed in skillet for about the same amount of time. Remove and slice.
Whisk together mustard and vinegar. Slowly drizzle in olive oil, whisking constantly.
To Assemble: Heat 1 tbs olive oil in a large skillet over medium high heat. Add green garlic or onion, asparagus and snow peas. Stir-fry for 2 minutes, until hot and starting to brown. Add drained pasta and toss to heat through. Put into a large bowl, add fava beans, chives and sliced chicken. Pour vinaigrette over and toss well to combine. Serve.

Notes:

Roll cut: cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc. This gives you interesting looking pieces with lots of surface. It's normally used on round vegetables: carrots, asparagus, etc.

Peel fava beans: they peel like peas, break open the pod and take the beans out. Don't bother with any really tiny ones.
After blanching they will have a whitish outer shell. Just squeeze lightly and the inner, bright green bean will pop out. It may split in half... that's okay.

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Entire Recipe / per serving  
Calories:    1740 / 870
Total Carbohydrates:    120 / 60
   Dietary Fiber:    20 / 10
Total Fat:    98 / 49
Saturated Fat:    14 / 7
Cholesterol:    224 / 112
Protein:    105 / 52.5
Calcium:    648 / 324
Sodium:    766 / 383

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Chicken Breasts with Spanish Rice

I know I should be doing something green for St. Patrick's Day....

But I've already done Beef in Guinness and Emerald Soup....

Let's take a look at Ireland's long and happy relationship with Spain, instead.

It really boils down to 'the enemy of my enemy is my friend'.

Ireland and England weren't always on the best of terms.

Spain and England weren't always on the best of terms.

Ergo, Spain and Ireland became fast friends.

And they still are. 

When we lived in Ireland the travel shop windows were always plastered with trips to Spain.

If you drive through Spain you will think that every last pub from Ireland has been dismantled, shipped and reassembled in Spain.

Ironically, neither Ireland nor Spain celebrate much on St. Patrick's Day (That may have changed in Ireland since we lived there - American influence and all that).

Both countries do have a fondness for one-dish rice dinners.

Chicken Breasts with Spanish Rice

2 chicken breasts, boneless, skinless         350gr, 12.4oz
1 onion         145gr, 5.1oz
1/3 green or yellow bell pepper         55gr, 2oz
1/3 red bell pepper         55gr, 2oz
2 cloves garlic         8gr, .28oz
1 tsp chili powder         2.5gr, .09oz
1/2 cup brown rice    substitute basmati         90gr, 3.2oz
1 can (1 3/4 cup) whole tomatoes         425gr, 15oz
1/4 - 3/4 cup chicken stock or water         112gr, 4oz
2 tsp Worcestershire sauce         11gr, .39oz
1 tbs olive oil         13.5gr, .48oz

Chop onion and peppers. Mince garlic. Heat oil in deep skillet over medium heat. Add chicken breasts, and brown on both sides, about 5 minutes each. Remove to a plate. Add chili powder, onion, pepper, and garlic. Sauté for 5 minutes. Open tomatoes and drain liquid into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the chicken breasts on top of the rice and cover. Reduce heat to simmer and cook until rice is done. Mine took 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.

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Entire Recipe / per serving
Calories:    1040 / 520
Total Carbohydrates:    112 / 56
   Dietary Fiber:    13 / 6.5
Total Fat:    27 / 13.5
Saturated Fat:    4 / 2
Cholesterol:    224 / 112
Protein:    89 / 44.5
Calcium:    248 / 124
Sodium:    1315 / 657.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Roast Cornish Game Hens with Creamy Herb Sauce

Something special for Valentine's Day?

Individual Cornish Game Hens are perfect.

I was introduced to these little cuties and discovered my love of cooking when I was at university.

Being poor college students a friend and I arranged to clean house for two guys every Sunday in exchange for dinner and drinks. 

We also had to do the cooking.

Did I mention we were poor college students?  And desperate for a good meal?

One of the guy's mother worked in a supermarket (she could have owned it for all we cared at the time) and used to pick-up the 'seconds' to give to her 'boy'.  He had a freezer full of (among other things) Cornish Games Hens, albeit damaged ones.... Missing a wing or a leg.  

Every Sunday we would spend about an hour cleaning their apartment and 3 hours fixing the fanciest dinner we could come up with using whatever foods Mom had sent down that week.

The also supplied the beer and wine.

It was our favorite day.

This recipe is for 4 but can easily serve two - cut in half or not ;-))

Cornish Game Hens with Herb Sauce
     Small, perfectly roasted hens make an elegant presentation for individual servings but can be carved like a larger bird to serve 4. Remember to put bowls for bones on the table - and wet towels for fingers.

2 Cornish Game Hens, poissin or little, individual chickens or 1 small whole chicken       575gr, 20.3oz each
2 tbs soft butter           28.4gr, 1oz
1 1/2 tbs dried tarragon
1 1/2 tbs dried summer savory
1 1/2 tbs dried thyme
1/2 tsp salt
2 tbs olive oil           27gr, .95oz

Wash hens and pat dry with paper towels. Mix 1 tbs butter with 1 tbs each of tarragon, thyme and savory. Divide herb mixture and put half into each of the hens. Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan. Rub the remaining 1 tbs butter over the hens and sprinkle the remaining 1/2 tbs of each herb and the salt over the top. Put into 400F (200C) oven and bake for 30 minutes. Pour 1 tbs oil over each hen and bake 20 - 30 minutes longer or until done. See techniques. I recommend the thermometer... Remove and serve with:

Herb Sauce  Use fresh herbs if you have them

1 tbs butter         14.2gr, .5oz
1 shallot              22gr, .78oz
1/2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried savory
1 tbs flour             10gr, .35oz
1/2 cup dry white wine           120gr, 4.2oz
1/4 cup chicken stock            56gr, 2oz
1/3 cup Greek yogurt, crème fraiche, or sour cream           100gr, 3.5oz yogurt

Finely chop shallot. In medium saucepan sauté shallot and herbs in butter until shallot is tender. Add flour and stir constantly for 1 minute with a whisk. Slowly add wine stirring constantly to thicken. Add stock and heat, stirring, to boiling. Add yogurt and serve.

To serve: Present birds on a small platter for approval; then carve and serve, sauce on the side.

Note: Serves 4

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Cornish Hens / per serving
Calories:    2742 / 685.5
Total Carbohydrates:    0 / 0
   Dietary Fiber:    0 / 0
Total Fat:   212 / 53
Saturated Fat:   63 / 15.5
Cholesterol:    1224 / 306
Protein:    198 / 49.5
Calcium:   132 / 33
Sodium:    866 / 216.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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Herb Sauce / per serving
Calories:    370 / 92.5
Total Carbohydrates:    20 / 5
   Dietary Fiber:    1 / .25
Total Fat:   21 / 5.25
Saturated Fat:   14 / 3.5
Cholesterol:    52 / 12.5
Protein:    6 / 1.5
Calcium:   175 / 43.5
Sodium:    172 / 43

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Pasta with Chicken and Spinach

I actually made pasta from scratch this week, with hopes of an impressive entry for Presto Pasta Nights.  Alas, my pasta skills apparently are a bit rusty after almost 12 years of neglect.  While the ravioli tasted delicious, it was not very pretty.  I'll be trying again though, now that I have found all of the equipment....

And scoured the rust off of it.

Can anyone tell me why there is a Pasta Queen but no Pasta King?

This is my submission for Presto Pasta Nights, back home for this first week of the new year and new decade the founder, Ruth of Once Upon A Feast. 

She'll have the round-up of all the wonderful pasta dishes on Friday - There sure to be something good for all this cold weather!

Pasta with Chicken, Spinach and Feta

2 chicken breasts, boneless, skinless    300gr, 10.6oz
1/2 red or green bell pepper   80gr, 2.8oz 
1/2 onion    85gr, 3oz 
2 cloves garlic   8gr, .28oz
1 Tbs paprika, smoky is nice   6.3gr, .22oz
1 tbs olive oil   13.5gr, .48oz
2 cups chopped tomatoes    425gr, 15oz
1/2 cup white wine    120gr, 4.2oz
3 - 4oz (100gr) fresh spinach (or frozen)    115gr, 4oz
2 tsp dried basil
2 tsp dried parsley
2/3 cup feta (cubes if you can find them)    100gr, 3.5oz
1/2 cup dry-cured, pitted Greek olives    50gr, 1.7oz
1/4 cup grated Parmesan    25gr, .88oz
1 1/4 cups pasta, bite size    100gr, 3.5oz

Cook the pasta according to package directions. 
Slice the pepper into matchsticks. Chop the onion and mince the garlic. Cut chicken into bite-size pieces. Pit olives, if needed and cut in half. If using fresh spinach, pick through leaves, discarding any that are damaged or wilted, and tearing any that are huge. 
In a large skillet heat oil. Sauté paprika in hot oil for 1 minute. Add onion, pepper and garlic, sauté for 5 minutes. Add chicken and sauté until cooked through. Add wine, herbs, tomatoes and spinach if using frozen, and cook, uncovered until spinach is thawed and sauce has reduced and thickened. If using fresh spinach add when sauce is almost ready, 1 minute before adding the rest. Add olives, feta and cooked, drained pasta. Toss to combine. Sprinkle with Parmesan and serve.

Note: To pit olives, place them on a flat surface, place the flat of a large knife on top and hit with the base of your hand. This will crack and flatten the olive. Pick the pit out.

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Entire Recipe / per serving
Calories:    1516 / 758
Total Carbohydrates:    122 / 61
   Dietary Fiber:    14 / 7
Total Fat:    66 / 33
Saturated Fat:    24 / 12
Cholesterol:    302 / 151
Protein:    110 / 55
Calcium:   1132 / 566
Sodium:    2993 / 1496.5

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Turkey with Sherry and Prosciutto; leftovers

I usually make this with turkey cutlets, but it would be a great way to use up leftover turkey from a holiday bird.  There are only so many turkey sandwiches one can eat.

Turkey with Sherry and Prosciutto

2 - 4 turkey cutlets or turkey breast           350gr, 12.4oz
4 slices Prosciutto or Iberian ham           100gr, 3.5oz
4oz mushrooms           125gr, 4.4oz
1/2 cup chicken stock           112gr, 4oz
1/2 cup Amontillado (sherry)           120gr, 4.2oz
1 tsp dried rosemary
1 tsp brown sugar           3gr, .1oz
1 tbs cornstarch (maizena) dissolved in 2 tbs water           8gr, .28oz
1 tbs olive oil           13.5gr, .48oz
1 1/4 cup pasta (farfalle)           100gr, 3.5oz

Cook pasta according to package directions.
Cut turkey into bite-size pieces. Clean and slice mushrooms. Slice ham into bite-size pieces. Heat oil in nonstick skillet. Add mushrooms, ham and sauté 5 minutes. Add turkey and sauté 5 minutes longer. Add stock, sherry, rosemary and sugar, cover and simmer 10 minutes. Uncover, stir in cornstarch to thicken. Serve over pasta.

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Entire Recipe / per serving
Calories:    1356 / 678
Total Carbohydrates:    100 / 50
   Dietary Fiber:    2 / 1
Total Fat:    35 / 17.5
Saturated Fat:    10 / 5
Cholesterol:    283 / 141.5
Protein:    131 / 65.5
Calcium:   51 / 25.5
Sodium:    2464 / 1232

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Roast Turkey with Sage Stuffing

As long as I'm doing holiday foods I thought I should do the big one. 

I do a small turky, enough for 4 people with leftovers (or 8 without).

A stuffed 8 - 10 pound turkey will take 2 1/2 - 3 1/2 hours to took.

You need a meat thermometer so you don't over cook it. It is overcooking that causes dryness. I checked some of my many cookbooks for roasting times and they ranged from 2 1/2 hours to 4 hours for an 8 lb bird...that's a big range - get a thermometer.

Oh, and for those who want to know: stuffing is when it's cooked in the bird; dressing is when it's cooked next to the bird.

Roast Turkey with Sage Stuffing

The Bird

1 small turkey or large capon 6 - 8 lbs           3500gr, 123oz, 7.8lbs
3 tbs soft butter           42.6gr, 1.5oz
2 tsp dried sage
2 tsp dried rosemary
1 tsp Dijon-style mustard           5gr, .17oz
1 - 2 cups turkey or chicken stock see below           340gr, 12oz
1 cup Madeira           240gr, 8oz
1/4 cup regular coffee or 1/4 tsp instant granules
2 - 4 tbs cornstarch dissolved in 2 - 4 tbs chicken stock or more, depending on how much stock you have from the turkey           24gr, .85oz

Mix 2 tbs of the butter, the herbs and the mustard. Loosen skin across top of bird by pinching gently. Work your hand under the skin on the breast. With your finger tips rub butter mixture over the breast under the skin, covering as much of the surface as you can.
Rub the remaining 1 tbs of butter over the outside of the skin.
Spoon some stuffing inside the cavity loosely, about 3/4 full, and tie legs together. Spoon some more stuffing inside the neck cavity and skewer the neck flap closed. (I have used anything from proper turkey skewers to toothpicks to safety pins.)
Put turkey on a rack in a roasting pan and into a 450F (230C) degree oven for 15 minutes. Reduce heat to 325F (165C) and roast until temperature in thickest part of thigh reaches 180F (82.2C) or 170F (76.6C) in breast, or until juices run clear when pierced with a knife. For a 6 lb bird this should take about 2 1/4 hours; an 8 lb bird 3 hours.
To baste: Combine the coffee and 1 cup turkey stock. Baste the bird every 15 minutes or so alternating between stock, Madeira and the pan drippings.

The stock - if making

Turkey Stock 

If your bird came with the neck and giblets - lucky you. This is what you do with it - before you make the stuffing:

Heat 2 cups of chicken stock with 2 cups of water. Add some celery tops (the ones you cut off the stalks for the stuffing, an onion, cut in half, a carrot cut into chunks and the neck. Bring to a boil, skim off any scum that rises. Simmer, uncovered, for 20 minutes, then add the gizzard and heart. Simmer another 20 minutes, skimming. Then add the liver. Simmer another 20 minutes. Strain the stock into a bowl and use in both stuffing and turkey basting.

Discard the vegetables. Finely chop the giblets. Pull the meat off the neck and chop. Add the meats to the stuffing along with the onions, celery, Prosciutto.

The stuffing

Sage, Prosciutto, (Giblet) and Celery Stuffing

12 slices white bread, dried lay it out the night before to let it dry. It, doesn't have to be perfectly, evenly dried           360gr, 12.7oz
1 - 2 cups turkey or chicken stock           340gr, 12oz
1 large onion           175gr, 6.2oz
4 ribs celery          200gr, 7oz
3 - 4 slices Prosciutto           100gr, 3.5oz
4oz (125gr) mushrooms optional, instead of giblets
chopped giblets if you have them
1 tbs sage
1 tsp thyme
2 tbs butter           28.4gr, 1oz
1 egg           65gr, 2.3oz

Chop the onion and celery. Trim and chop the mushrooms, if using. Heat the butter in a large, nonstick skillet over medium heat. Add onions, celery, (mushrooms) and sauté until tender, about 10 minutes. Chop the Prosciutto and add to the onions. Sauté another 5 minutes. Set aside. Tear bread into small chunks and put into a large bowl. Add sage and thyme and mix well. Add celery/onions and chopped giblets and mix well. Now comes the hard part: I can't tell you how much stock to use. It depends on how dry your bread is, how moist the celery and onions are, etc. Start with 1/2 cup and drizzle over the top of the bread chunks. Mix well. Continue adding 1/4 cup at a time and mixing well. Mixture should just start to cling together, not all of it but most of it, and none of the bread cubes should be totally dry nor should they be mushy. Got it? At this stage stop adding stock. In small bowl lightly whisk egg. Fold into stuffing mixture and combine thoroughly. Stuff turkey. Refrigerate the remaining stuffing until ready to bake. An hour before dinner, (turkey should be almost done) put the stuffing into a roasting pan, cover and put into the oven. Bake the stuffing for 30 minutes, remove cover and bake 15 minutes longer. Oven temp is whatever works for the rest of the dinner. The stuffing in the turkey will be very moist and in the pan rather dry - mix the 2 before serving.

The finish:

Remove the turkey and put on a platter. Cover with a foil 'tent' and let rest for 20 - 30 minutes. Pour juices from the roasting pan into a saucepan, adding stock to roasting pan to help scrape up the bits on the bottom if necessary. Skim off as much fat as you can (butter?). Add any remaining stock and/or Madeira and bring to a boil over medium heat. Taste - need anything? Give cornstarch mix a stir and slowly whisk into the stock, stirring until thickened to your liking - more or less cornstarch as needed. Keep the gravy warm while you carve the turkey. Remove stuffing from turkey - both ends, and combine with baked stuffing. Carve turkey, serve with stuffing and gravy on the side.

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Entire Recipe / per serving - Serves 8
Calories:    8050 / 1006
Total Carbohydrates:    240 / 30
   Dietary Fiber:    18 / 2.5
Total Fat:   411 / 51.5
Saturated Fat:   137 / 17.5
Cholesterol:    2723 / 340
Protein:    776 / 97
Calcium:   1288 / 7161
Sodium:    8489 / 1061

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Coq au Vin; the best you've made!

Chicken in red wine. 

 A staple in every 'Burgundian' bistro in Paris.

I've made it myself for years, and eaten it in restaurants whenever I had the chance.

Like all classic dishes, some were fantastic, orgiastic experiences, some were merely good and some truly awful.

When I made it myself it was usually very good, but not great.

Something was missing.

I don't actually remember where I discovered the key to making truly great Coq au Vin, but, you can discover it here:

It's cocoa.

Cocoa adds depth of flavor, rich color and an amazing silkiness to the sauce.

You won't notice it, per se.... But, once tasted, you will sorely miss it if it's ever again left out.

Traditionally this would use a cock (rooster) and cook for several hours (as the coq would tend to be a tough old bird - but full of flavor). You can use a whole, cut-up chicken, (broiler-fryer) or, do what I did, use skinless breasts and thighs. Without the skin the flavors get deeper into the meat and we eliminate a lot of the fat.

Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this. Not expensive, but drinkable. Do not use 'cooking wine'.

This will serve four.

Coq au Vin

4 chicken thighs, boneless, skinless           300gr, 10.5oz
2 chicken breasts, boneless, skinless           350gr, 12.4oz
OR 1 whole chicken, cut up
1 onion ***
1 carrot ***
3 cloves garlic, peeled ***
1 bouquet garni - or 1 bay leaf, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp parsley
1 bottle red wine            750gr, 26.5oz **
1 tbs olive oil             13.5gr, .48oz
3 slices bacon            100gr, 3.5oz
4oz mushrooms          125gr, 4.4oz
6 - 8 shallots (most recipe calls for pearl onions but I normally have to buy a huge bag to get the few I want, so I often use shallots.. Plus I like the taste better)           150gr, 5.3oz
1 chicken stock cube or 1 tsp granular or paste chicken base, optional
pinch of nutmeg
1 tbs pure cocoa not a 'hot chocolate' mix           5.4gr, .19oz
2 tbs cornstarch (corn flour, maizena) dissolved in 3 tbs water (you may not use it all)         16gr, .56oz

To marinate: Roughly chop the onion and carrot. Smash the garlic lightly. Put the chicken, onion, carrot, garlic and bouquet garni in a deep bowl. Pour the wine over and refrigerate at least 4 hours or overnight.
To cook the chicken: Remove chicken from marinade and drain well (over marinade). Reserve marinade. Heat oil in heavy, deep pot over medium-high heat. Brown chicken on all sides, a few pieces at time, about 10 minutes. Return all chicken to pan and pour over reserved marinade and vegetables. Add nutmeg and chicken base (if using). Cover, bring to a simmer, reduce heat and simmer for an hour.
To cook the vegetables: Clean mushrooms and shallots, leaving shallots and small mushrooms whole; slice large mushrooms in half. In nonstick skillet sauté bacon until crisp. Remove and crumble (don't eat!) Add shallots to pan with 2 tbs water, cover and cook for 10 minutes. Uncover and cook off liquid. Add mushrooms to skillet and sauté over medium heat until both are nicely browned on all sides about 15 minutes. When done, cover until time to add to chicken.
To finish: Remove chicken from pan and cover to keep warm. Strain sauce, discarding solids. Return sauce to pan removing 1/2 cup. Bring sauce to a boil over medium heat. Put cocoa into a small bowl. Slowly whisk in 1/2 cup reserved sauce. Slowly whisk cocoa mixture into simmering sauce. Continue whisking until it returns to a boil. Reduce heat to a simmer and allow to reduce slightly, about 5 minutes. Dissolve cornstarch in water. Use to thicken sauce to desired consistency if needed. (The cocoa will thicken it slightly.)
I used about half - the sauce is supposed to be a bit thick but not gluey. Return chicken to pan along with mushrooms, shallots and bacon. Allow to heat through over low heat, 10 - 15 minutes. Arrange chicken, mushrooms and shallots on a small platter. Spoon some sauce over and serve the rest on the side.

Note: This serves 4.

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Entire Recipe / per serving
Calories:    1691 / 422.5
Total Carbohydrates:    56 / 14
   Dietary Fiber:    3 / .75
Total Fat:    80 / 20
Saturated Fat:    22 / 5.5
Cholesterol:    541 / 135.5
Protein:    166 / 41.5
Calcium:   133 / 33.5
Sodium:    1530 / 382.5

Glycemic Index:  low

General Technical Details and Disclaimer:

** The nutrition info assumes that 75% of the alcohol is cooked off after 1 hour

*** Discarded after cooking, not included in nutrition info

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Leftovers?

Add some mushrooms, onions or shallots and serve over pasta.

Easy peasy!

For more recipes check out my internet cook book:  Easy Gourmet Dinners