It also means that for the most part, when we had chicken, it was either leg quarters (thighs and drumsticks) because they were inexpensive, or a couple of whole chickens cut up into parts.

I was about 11 or 12 when Mom first guided me through cutting up a chicken. I clumsily learned how to find the joints, pop them and then carefully slice through. And thanks to Mom’s patience and close supervision, when I was done, it looked more or less like chicken parts were supposed to look.

After I moved out nd got married, I fell into the trap of the bland, boneless, skinless world of easy and “healthy” chicken. With few exceptions, I never cooked dark meat, and rarely cooked chicken with bones in it. I’m sure my kids had related the word for the chicken we had for dinner to the word for the birds we saw in books and on TV, but whether they made a real-life connection from the reality of the boneless skinless meat to the walking, squacking feathered creatures, I have no idea.

Of course, as you know if you’re been to our farm website or have been reading this blog for very long, you know that three years ago we moved to Washington State and started raising chickens. As we butchered the first batch of chickens and I started preparing them for the freezer, those chicken cutting-up lessons of my youth came in very handy.

As time went on and customers came by to get their chickens, I began to get questioned about how to cut up a chicken. I quickly realized that many people didn’t have the privileged childhood I had, and have never cut up a chicken in their lives. One lady told me that she and her mother had spent over an hour trying to break down one bird, and in the end, it was a mess. Others have told me that they always roast or poach their birds whole rather than attempt to cut them into parts.

Any time I get asked, I am happy to give a quick demo and explain the process, and I like to think that some people go home with their fresh chickens afterward and attempt the process for themselves.

A couple of months ago, as I was looking for something online, I found a link to a terrific video demonstration on cutting up a chicken.  Then the other night our dinner guest appeared to be amazed that the chicken breast on her plate looked like one that you would buy in a store. It made me realize how lucky I was (though I never would have thought it at the time) to grow up in a home where I did get the experience of learning how to cut up a chicken.

So for those of you who have not had the same opportunity and experience, here is a wonderful demo on how to cut up a chicken. Although of course, if you’re coming by the farm this summer to pick up your chicken and would like a personal lesson, let me know. I’ll be glad to help.

Tonight we had a guest for dinner, so I left work 1/2 hour early so that I’d get home early and dinner wouldn’t be too late. But, as happens with so many well thought out plans, this one was thwarted.

Traffic.

It took way more than an hour to travel what normally takes 20 minutes. But even though I spent so much of my time this evening surrounded by brake lights, I still was able to get an amazing (it’s no time to be modest) dinner on the table before 7 p.m.

I know what you’re thinking…Chicken Cordon Bleu? How could something so amazing be done so quickly?

Well, there’s two answers to this question.

First, I did some of the prep work last night. Second, the recipe is nowhere near as challenging as you might expect. And third, I’m just that good. (I know I said two answers, so just pick your two most favorite from the above list.)

So if you want an amazing, yet easy, weeknight dinner, simply:

Take a boneless, skinless chicken breast and cut a pocket in the side. Into this pocket, stuff a piece of ham, cooked bacon or prosciutto (my pork of choice) and a piece of cheese (I used Ementaler, but it could have been Gruyere or Swiss or almost any kind you like.) Use toothpicks to close the chicken. Repeat for the number of servings you want. Place all chicken in a pan, cover with plastic wrap and refrigerate overnight. (The overnight rest helps it hold together when you cook it.)

The next day…

Heat the oven to 375. Also, heat 1/2″ oil in a skillet.

Set out three pie plates, dishes, pans or other vessels of choice. In the first, put about 1/2 c flour, seasoned with salt and pepper. In the second, mix 1 egg with 1 T water for every 3 chicken breasts you are cooking. In the third pan, dump in some panko breading along with salt and pepper – maybe 1/2 cup panko for every chicken breast you’re making. You probably won’t use all the panko, but it’s easier to have too much than to just have barely enough.

Remove toothpicks from the chicken and, one at a time, dip/dust the chicken in the flour, then dip in the egg wash then finally cover in the panko. Set chicken aside. When all the chicken is breaded, carefully place in the hot skillet. Cook until chicken is golden brown on one side, then turn it over and brown the second side. Place on baking sheet.

When all chicken is browned, place it in the oven for about 15 minutes. It’ll be done when a thermometer reads 160 degrees in the middle of the chicken.

That’s it. If it sounds like hard work, think again.

If it sounds amazingly delicious, just know that you’re right.

Of course, what really makes the meal superb is terrific company. But that’s a story for another time.

I’ll tell you all about it in June.

“What’s for dinner?”

“Chicken”

“What kind?”

“Cooked.”

Approximately two nights a week, that is the conversation in our house. And most of the time I’m not intentionally being vague, I just don’t know what I want to do for dinner.

I am a little hindered by the fact that I’m almost always cooking a whole bird. Very seldom do I cook a meal of chicken breasts, let alone boneless, skinless chicken breasts. After all, it’s a biological fact that there’s no chickens that are made up entirely of breast meat. And I found out the first year we raised birds that if I part out too many of them, we use the breast meat first and are left with a lot of dark meat as we near the end of our freezer storage.

A lot of dark meat.

So, dinner last night was, you guessed it, chicken. What kind? I didn’t know. One idea was shot down because it was too spicy. Another bit the dust because I didn’t want to fry. “What about…” …nope, don’t have the ingredients.

I googled “chicken for dinner” and eventually came to this recipe that hit the trifecta:

1) It sounded good

2) I had the ingredients, and

3) It would work for a whole chicken.

So last night’s dinner for this chicken-raising family was Orange Hoisin Chicken. It was a good, delicious choice.

Orange Hoisin Chicken

• 1 chicken, cut into parts
• 2 T olive oil
• 1/4 c orange juice concentrate (the frozen stuff in a can)
• 1/2 c honey
• 1/4 c soy sauce
• 1/4 c hoisin sauce
• 2 t dried ginger
• 4 cloves garlic, crushed
• 2 T sesame oil
• 2 T rice wine vinegar
  

Heat olive oil in frying pan. When hot, add chicken skin down a few pieces at a time. Cook on med-high heat until skin is dark golden brown on both sides. Place skin-side-up in 9″ x 13″ baking pan. Repeat until all the chicken has been browned.

Mix remaining ingredients except rice wine vinegar together and pour over chicken.

Bake at 375 degrees until chicken is cooked through. (Use a thermometer!)

Set chicken on serving platter. Pour sauce into small sauce pan; add rice wine vinegar. Boil to reduce until thickened. The sauce is delicious served over rice.

Enjoy!

Served our family of 7.

Four years ago I made an offer to my children. The first one who can facilitate welcoming Chef Jacques Pepin into our home will receive a brand new Ford Mustang.

Why Jacques? Because he’s my go-to chef.

There’s only one recipe of his that I have made that has not been amazing…and that one I blame on lackluster ingredients.

So far, I haven’t had to buy a Mustang. But I haven’t given up hope yet!

This past Thursday, as I was heading home, I was stymied. (Isn’t that the greatest word?) I had no idea what to make for dinner. I had defrosted a potroast the night before, but had been in a rush that morning heading out the door, so I hadn’t put it in the crockpot. The only other option I could think of that I had ingredients for and was quick was tuna casserole.

But I wasn’t in the mood for tuna. Or casserole.

Suddenly, I had an inspiration. Not long ago, as I was looking through Jacques Pepin’s cookbook for the Quick Tenderloin Stew recipe, I saw a picture in his “Fast Food My Way” cookbook (if you don’t have this book, you really should get it…there’s some real treasures in it.) The picture caught my eye. It looked amazing. I remembered the name of the dish was Balsamic something something chicken. Well, I knew I had balsamic vinegar, and of course I had chicken. So I hoped I was good to go.

When I got home and looked at the recipe, I was shocked. It was simple! After browning chicken breasts on the stove, the sauce is simply sauteed shallots (I used some onion too because I didn’t have enough shallots for the recipe) and then add in a surprising amount of balsamic vinegar, a little ketchup and some water. His recipe called for mushrooms also, but I didn’t have any, so mine was mushroom-free. The sauce is fantastic without mushrooms, so I’m almost afraid of how good it would be with mushrooms!

Once the sauce is boiled down and thickened, just pour it over the chicken breast that have been resting in a warm oven, and serve. Everyone…children and grownups at the table loved it.

I suggest you make this and make it very soon.

And if you know Jacques, please invite him to my place for dinner so I can thank him in person for his amazingly inspiring recipes. He makes it all so simple.

Garlic, dear garlic, how do I love thee?
Let me count the ways…

But don’t worry…I wrote one good poem back in sixth grade. It was a Haiku. It was really good and I don’t think I can top it. So I’m not going to try.

Ever.

So, instead of writing a poem proclaiming my love to this sharply frangranced, near perfect food from the gods, I’ll just give you a terrific recipe instead.

It’s for chicken scampi, and its a great thing to do with leftover roasted chicken. If you like shrimp scampi, you’re gonna love this.

Chicken Scampi

4 chicken breasts, cooked & shredded

4 T butter (c’mon, keep breathing. Use 1/2 olive oil if it’ll make you feel better.)

2 cloves garlic

1 bunch green onions, chopped

1 T fresh basil, chopped (or 1 tsp dried basil)

1 T fresh oregano, chopped (or 1 tsp dried oregano)

1/2 tsp salt

1/2 tsp black pepper

1/4 c lemon juice

1/2 c dry white wine

1/4 c heavy whipping cream

1/4 c fresh parsley, chopped

1 pound penne pasta, cooked

In a large pan, melt butter. Saute garlic and onions 2-3 minutes. Add shredded chicken and saute 2-3 minutes. Season with salt & pepper. (Add the basil & oregano here if you’re using dried. For fresh herbs, add after you’ve reduced the liquid in the next step.)

Deglaze the pan with lemon juice and white wine. Continue cooking until liquid is reduced by half. Add basil, oregano and cream.

Cook until heated through.

Garnish with parsley and serve with pasta.

Serves 4 -6.