#salt baked chicken

[supercantaloupe]

im cooking a chicken thigh for dinner which i got from the farmers market yesterday, the guy who sold it to me said it would be "the best chicken i'll ever eat" we'll see about that

[banhbotloc]

[ID: 3 photos of an oval baking dish with marinated chicken thighs, tart cherries, and rosemary show 1) the dish before baking with the chicken barely visible under the pile of cherries, 2) after baking, with the chicken in a brown sauce with the cooked down cherries, and 3) with a spoon and only one piece of chicken left. End ID]

the beginnings of the end of farmers market cherry season, celebrated with genuinely my new favorite recipe: bone in skin on chicken thighs + olive oil + balsamic + lots of shallots + honey + tart cherries + rosemary + salt + pepper

[askwhatsforlunch]

Green Chicken and Dumplings

Heart-warming and flavourful, these lemon-y Green Chicken and Dumplings make good use of chicken carcasses and a comforting dinner on a cold Autumn night!

Ingredients (serves 3):

2 raw (preferably free-range) chicken carcasses, with meat on the bones

2 fluffys sprigs Garden Rosemary 

2 sprigs fresh thyme

2 bay leaves

1/2 tablespoon coarse sea salt

1/2 tablespoons whole black peppercorns

2 1/2 litres/10 cups water

2 tablespoons olive oil

1 onion

1 large lemon

9 beautiful Garden Green Beans (I have grown more fat deep purple Blauhilde beans this year, which turn green once cooked!)

3 "cubes" frozen spinach

1 1/2 cup plain flour

1 heaped teaspoon baking powder

1 heaped teaspoon dried oregano

a pinch of salt

about 3/4 cup water

Place chicken carcasses in a large pot with Rosemary and thyme sprigs, bay leaves, coarse sea salt and black pepper. Cover with the water, and bring to the boil over a high flame.

Once boiling, reduce heat to medium-low, cover with a lid, and simmer, one hour and a half, until you have a beautifully fragrant broth.

Lift carcasses from the pot, onto a cutting board and allow them to cool completely. Filter chicken broth through a fine mesh sieve; set aside.

Rinse and dry pot.

Heat olive oil in the pot, over medium-high heat.

Peel and finely chop onion. Add to the pot, and fry, about 3 minutes, until softened, stirring often.

Remove the meat from the cooled chicken carcasses, chop roughly, and stir into the pot. Cook, a couple of minutes.

Thoroughly squeeze in the juice of the whole lemon, to deglaze, and add the emptied lemon halves to the pot.

Stir in reserved chicken broth, and brig to the boil.

Rinse, top and tail Garden Green Beans, and stir them into the pot. Cook, 5 minutes. Add frozen spinach "cubes", and cook, 5 minutes more.

Meanwhille, prepare dumplings. In a medium bowl combine flour, baking powder, dried oregano and salt. Then, gradually stir in water (you may not need all of it) until you have a smooth batter.

Spoon heaped tablespoons of the dumpling mixture into the pot. You should have about 9. Cover with the lid, and cook, a further 5 minutes, flipping dumplings half-way through.

Serve Green Chicken and Dumplings wery hot!

[watasemasaru]

just saw a woman boil her dino nuggets

[letsmakebreakfast]

SPATCHCOCKED HEN WITH THYME AND ROSEMARY

Another day another one of my favorite recipes!

Today is a delicious spatchcocked hen with thyme and rosemary so juicy and flavorful perfect with some mashed potatoes and asparagus, yum.

spatchcocked hen with thyme and rosemary:

Ingredients:

1 spatchcocked hen

2 tablespoons of fresh thyme leaves

2 tablespoons of fresh rosemary leaves

4 cloves of garlic, minced

2 tablespoons of olive oil

Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C).

In a small bowl, mix together the thyme, rosemary, garlic, olive oil, salt, and pepper.

Place the spatchcocked hen on a baking sheet lined with parchment paper.

Rub the herb mixture all over the hen, making sure to coat it evenly.

Roast the hen in the preheated oven for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.

Remove the hen from the oven and let it rest for a few minutes before serving.

Enjoy your delicious spatchcocked hen with thyme and rosemary!

Feel free to adjust the seasoning and cooking time according to your preferences, I usually marinade the chicken with spices olive oil and lemon for at least an hour. Thanks for reading, Enjoy your meal! Follow or like the post to save for later!

[foodcreation101]

Beary sinful Chicken Floss with Yam and Salted Egg Bun! 🍞🍠🥚🐻

[the-trans-dragon]

Added a fourth ingredient to my most complicated food dish I can make >:3 I even wished I had some butter to add! Ill have to remember to buy some ^w^ I don't think I've bought butter in months

[girlintheredapron]

Next time I’m steaming the green beans so they have less crunch

My first attempt at a dupe of the LunAsia dumpling house seafood stir fry

Next time I’ll try:

Streaming the green a bean few minutes before frying them up

Get the cod for the fish pieces

Add white onion and maybe green peppers

For my first attempt though not bad. I was right about the white sauce for the flavors

[catmemey]

baked potatoes my beloved. why have I not known you until now

[hliin28]

lamia ana unsa ang ingredients sa sauce

honey

tomato paste

tomato sauce

garlic

seasoning

pepper

sesame oil

Roasted turmeric chicken pitas with garlic lemon tahini

[roseofhybrids]

question

is orange chicken spicy? and by spicy, I mean that my mouth is too soft to handle carbonation or pepperoni that is the level of can't handle heat we're talking about here

[davidwhornii-blog]

Fondant Potatoes

Soft, fluffy fondant potatoes with a crisp top and a crunchy, slightly chewy base, packed with flavor from the stock, butter and garlic. There is a little more work to this potato recipe, but you will not regret the extra time in preparing this dish....an unexpected surprise for your family and friends. The only problem with this dish is that you will be asked to recreate the dish again and again!

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[rubys-kitchen]

Taiwanese Meefun

Chef’s Notes: I quite enjoy this! The chile oil at the end is a necessity! And I truly adore the noodles; the thin noodles make it feel exciting for me. And the sauce gives them such a wonderful flavour.

Eat with chopsticks. It enhances the experience.

I'm literally in heaven with this dish. The mouth feel of the noodles is seriously top notch.

Ingredients

8 ounces baked or smoked tofu, cubes or matchsticks

5 oz to 8.8 oz dried rice vermicelli

I only had an 8.8 oz package. If you have this size, double the broth. 

1 oz dried shiitake mushrooms

I used fresh (I had 1 cup cooked & frozen?

1 tbsp + 3 tbsp vegetable oil

2 eggs, lightly beaten

2 large shallots, thinly sliced

toasted sesame oil

Kosher salt

3 carrots, cut into thin matchsticks or shredded (about 2 1/2 cup)

1/4 small green cabbage, shredded (about 2 1/2 cup)

3 tbsp soy sauce

1 1/2 cup vegetable or chicken broth

(opt.) 1/4 cup fresh cilantro, roughly chopped

Lime juice

Chile oil, for serving

Instructions

0. If necessary, start your work on baking tofu. Do the rest as this goes

1. In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside.

2. If necessary, prepare shiitake

Dried mushroom: Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain. Slice to 1/4-inch thick.

Fresh mushroom: Slice to 1/4-inch thick slices

3. Heat 1 tbsp oil and a few dashes of toasted sesame oil in a large, deep skillet over medium heat. Add beaten eggs and swirl to create an even layer. Cook until eggs are set and cooked through, about 1 minute.

4. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.

5. Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots, and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

6. Add carrot, season with salt. Cook, stirring frequently, until softened but still crisp, 1 to 2 minutes.

7. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.

8. Add tofu, soy sauce, drained rice vermicelli, and broth. Cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes.

9. Season with salt, white pepper, and  a dash of lime juice. Stir in reserved eggs to combine.

10. Serve each serving topped with cilantro, chile oil, and a few dashes of soy sauce

[fieriframes]

[Okay. That's red. Okay, so, now... Cocoa, baking soda, salt, sugar. Okay. We've got some cake flour here. Cake flour? That's right.]

[edithallen]

Chicken and Asparagus with Penne Pasta A straightforward, healthy, and filling main dish features penne pasta with tender asparagus and chicken chunks.

[warnermusicartistservices]

Pasta Recipe In between gooey layers of Parmesan and mozzarella, chicken and penne pasta are quickly baked while simmering in a garlicky, creamy broth.