How To Make Brown Stock

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The procedure for making brown stock differs from that of white stock mainly in that instead of blanching the bones beforehand, they are roasted instead.

Roasting brings out more color and flavor. The mirepoix is roasted too, for the same reason.

Also, some sort of tomato product is used with brown stocks, again for adding color and flavor, but also because the acid in the tomato helps dissolve the connective tissues in the bones, thus aiding in the formation of gelatin.Difficulty: Average

Time Required: 5-7 hours

Here's How:

1. Preheat oven to 400°F.
2. Place beef or veal bones in a heavy bottomed roasting pan. Drizzle them with a bit of vegetable oil if you like.
3. Roast bones for about half an hour.
4. Add mirepoix to the roasting pan and continue roasting for another half an hour. Toward the end of the roasting, add the tomato product.
5. When the bones are thoroughly browned, remove the roasting pan from the oven and transfer the bones to a heavy-bottomed stockpot.
6. Add enough cold water to the pot to completely cover the bones. Figure about a quart of water for each pound of bones.
7. Bring pot to a boil, then immediately lower the heat to a simmer.
8. Skim off the scum that rises to the surface.
9. Add the roasted mirepoix to the pot along with a sachet d'epices; tie the sachet string to the stockpot handle for easy retrieval later.
10. Continue to simmer the stock and skim the impurities that rise to the surface. Liquid will evaporate, so make sure there's always enough water to cover the bones.
11. After anywhere from 4 to 6 hours, once the stock has developed a rich, brown color, remove the pot from the heat.
12. Strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary.

Tips:

1. The best bones to use for making stock are ones with a lot of cartilage, such as the so-called "knuckle" bones in the various leg joints. The bones of younger animals also have more cartilage, which is why veal bones are so desirable.
2. Always start with cold water when making stock. It will help extract more collagen from the bones, which will produce a stock with more body.
3. Don't let the stock boil, but rather, keep it at a gentle simmer. Also, don't stir the stock while it simmers. Just let it do its thing. All you need to worry about is skimming the scum off the top, and possibly adding more water if the liquid level drops too low.

What You Need

• Beef or veal bones
• Heavy-bottomed roasting pan
• Heavy-bottomed stockpot
• Tomato product such as puree or paste
• Mirepoix
• Sachet
• Mesh strainer
• Cheesecloth
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How To Make White Stock

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The procedure for making white stock differs from that of brown stock mainly in that rather than roasting the bones beforehand, they are blanched instead. Blanching helps get rid of the impurities in the bones that can cloud the stock.

Note that a white stock can be made using chicken bones, veal bones or beef bones.Difficulty: Average

Time Required: 4-6 hours

Here's How:

1. Rinse bones in cold water.
2. Transfer the bones to a heavy-bottomed stockpot.
3. Add enough cold water to the pot to completely cover the bones. Figure about a quart of water for each pound of bones.
4. Bring pot to a boil.
5. Drain and rinse bones.
6. Return the blanched bones to the pot and again cover with fresh, cold water.
7. Bring pot to a boil, then immediately lower the heat to a simmer.
8. Skim off the scum that rises to the surface.
9. Add chopped carrots, celery and onion, (also called mirepoix) to the pot along with a sachet d'epices; tie the sachet string to the stockpot handle for easy retrieval later.
10. Continue to simmer the stock and skim the impurities that rise to the surface. Liquid will evaporate, so make sure there's always enough water to cover the bones.
11. After 4 to 6 hours, remove the pot from the heat.
12. Strain the stock through a sieve lined with a few layers of cheesecloth. Cool the stock quickly, using an ice bath if necessary.

Tips:

1. The best bones to use for making stock are ones with a lot of cartilage, such as the so-called "knuckle" bones in the various leg joints. The bones of younger animals also have more cartilage, which is why veal bones are so desirable.
2. Always start with cold water when making stock. It will help extract more collagen from the bones, which will produce a stock with more body.
3. Don't let the stock boil, but rather, keep it at a gentle simmer. Also, don't stir the stock while it simmers. Just let it do its thing. All you need to worry about is skimming the scum off the top, and possibly adding more water if the liquid level drops too low.

What You Need

• Beef, veal or chicken bones
• Heavy-bottomed stockpot
• Carrots, celery and onion
• Sachet
• Mesh strainer
• Cheesecloth
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Rice Pilaf Recipe 2nd of the 10ways how to use chicken stock

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Rice Pilaf Recipe

Rice pilaf refers to rice that is cooked by the "pilaf method," in which the uncooked rice is first sautéed in butter, after which hot liquid or stock is added, and then the pot is covered and cooked in the oven until all the liquid is absorbed.

For that reason, when making this rice pilaf recipe, you'll want to make sure to use a saucepan that's safe for the stovetop and the oven — including the lid.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• 1 cup long-grain white rice
• 1½ cups chicken stock or broth
• 2 Tbsp onion, finely diced
• 2 Tbsp celery, finely diced
• 2 Tbsp butter
• Kosher salt, to taste

Preparation:

1. Preheat oven to 350°F.


2. Heat a heavy-bottomed saucepan over medium heat, then add the butter. Meanwhile, in a small saucepan, bring the stock or broth to a boil.


3. When the butter gets foamy, add the diced onion and celery and sauté until the onion is slightly translucent, about 2-3 minutes.


4. Add the uncooked rice and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter.


5. Add the hot stock or broth, bring it back to a boil, then cover and place the entire pot in the oven.
   
   TIP: Check the seasoning of the cooking liquid and make any necessary adjustments before the pot goes into the oven.


6. Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes.


7. Remove the pot from the oven and gently fluff the rice pilaf with a wooden fork. Then place a paper towel across the top of the pot, replace the lid and let the rice pilaf stand for 10 minutes.

Makes 4 portions of rice pilaf (about 6 oz. each).
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10 Ways to Use Chicken Stock /(1) Ratatouille Recipe

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(1) Ratatouille Recipe

Ratatouille is a traditional French dish made of eggplants, tomatoes and zucchini. It's often served as a side dish with lamb or other meats or poultry — even fish. Served over rice or couscous, it makes a hearty meal. This ratatouille recipe uses zucchini, yellow squash and toasted pine nuts.

Also check out this step-by-step tutorial, how to make ratatouille.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 2 Tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 large red onion, ½-inch dice
• ½ cup toasted pine nuts
• 1 medium eggplant, ½-inch dice
• 2 large, ripe tomatoes (or one 14½ oz. can diced tomatoes)
• 2 small zucchini, ½-inch dice
• 2 small yellow squash, ½-inch
• ½ cup chicken stock or broth (but see variation below)
• 1 Tbsp chopped fresh oregano leaves, or 1½ tsp. dried oregano (see variation below)

Preparation:

• Heat a heavy bottomed sauté pan over medium heat for a minute, then add olive oil.


• When the oil is hot, add the onion, garlic and pine nuts and sauté for 3 minutes or until the onion is slightly soft.


• Add stock and eggplant and cook, stirring occasionally, for about 10 minutes or until the eggplant is tender.


• Add tomatoes, zucchini and yellow squash and cook for about 10 more minutes or until the zucchini and squash are tender but still firm to the bite and brightly colored.


• Stir in the minced oregano leaves about a minute before cooking is finished.


• Serve garnished with a sprig of fresh oregano.

Serves 4.

Variations:

• While this recipe calls for chicken stock (or broth), it can easily be prepared with vegetable stock instead, making it suitable for vegetarians or vegans.


• Use 1½ tsp Herbes de Provence in place of the fresh oregano, and add them with the tomatoes, zucchini and yellow squash, not at the end of cooking. This also applies to dried oregano if substituting it for fresh.
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Pearl's Learn How to Poach a Chicken

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How to Poach a Chicken

When you poach a chicken, you're actually doing two things: One, you're making a delicious poached chicken. And two, you're also making a savory chicken broth that you can use in all kinds of wonderful recipes.

Poaching a chicken is a great way to make an easy and wholesome family meal. And because there's no added fat, a poached chicken is a really healthy meal as well.

Note that the following steps describe how to poach a whole chicken. If you just want to poach the breasts, see How to Poach Chicken Breasts. It's a slightly different method.

Poaching a Chicken

1. To begin poaching your chicken, first take out the little bag of giblets, rinse the chicken under cold running water and let it drain for about five minutes. If you happen to be using an air-chilled chicken, you can skip the rinsing step.


2. While that's happening, chop up an onion, a couple of carrots and two or three celery stalks.


3. Now, transfer the chicken to a large pot. Add the chopped onion, carrots and celery, along with a tablespoon of whole peppercorns; a clove of garlic (peeled and crushed) or two; a bay leaf and some fresh herbs. My favorite way to do this poached chicken is with a sprig or two of fresh thyme, but rosemary, marjoram, oregano, tarragon or even fresh parsley would also be terrific.


4. Now, cover the chicken with water, add a tablespoon of Kosher salt, and bring it to a boil. Then lower to a simmer, cover with a tight-fitting lid and cook for about an hour and twenty minutes. Note that a simmer means somewhere between 180° and 200°F. You'll see a few bubbles rising up gently, but the water will be well short of a full rolling boil.


5. After about an hour, you can add some new potatoes, red potatoes or Yukon Gold potatoes, cut up into chunks. Some turnips, peeled and diced, can also be added at this point if you wish.


6. After the full hour and twenty minutes, turn off the heat, remove the chicken and transfer it to some sort of big roasting pan, a baking sheet or even a large bowl to cool for about twenty minutes. Save the broth! It's liquid gold, full of flavor and body.


7. When the chicken is cool enough to handle, you can pull off all the meat, using a fork to get off the trickier bits. You can use this succulent poached chicken meat in all kinds of recipes, like chicken salad, chicken enchiladas, chicken pot pie, or any number of pasta dishes.

Using Poached Chicken Meat

Alternately, you could let the poached chicken cool for about five minutes and then just pull it apart into the main eight pieces (two each of breast, thigh, drumstick and wing) and serve with the broth and vegetables. Then later you can strip the remaining meat off the carcass.

If you wanted to, you could simmer some egg noodles in the broth while you're pulling the meat off the chicken. Then add the meat to bowls along with the veggies, broth and noodles for a delicious chicken noodle soup. If you're doing noodles, you may want to skip the potatoes, but the turnips will really make a beautiful chicken soup.

Finally, you can strain and cool the broth and use it for making sauces, soups, rice, risotto, or basically anything you'd use chicken stock for

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Pearl's Champagne Chicken with Tarragon and Prosciutto

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Chicken Risotto Recipe

This chicken risotto can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts.

Making risotto involves stirring hot stock into uncooked arborio rice a ladleful at a time and cooking slowly as the stock is absorbed. This releases the rice's natural starches, producing the creamy, velvety consistency characteristic of perfect risotto.

For an illustrated demonstration of the risotto method, see this step-by-step tutorial: How to make risotto.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 1 lb (450 grams) cooked chicken (3 to 4 medium boneless chicken breasts or the equivalent)
• 1½ cups (225 grams) arborio rice
• 1 qt chicken stock
• ½ cup white wine
• 1 medium shallot or ½ small onion, chopped (about ½ cup)
• 3 Tbsp unsalted butter
• 1 Tbsp vegetable oil
• ¼ cup grated Parmesan cheese, plus extra parmesan for shaving
• Kosher salt, to taste

Preparation:

1. Pull the cooked chicken apart into bite-sized pieces and set aside.


2. Heat the stock in a saucepan, and lower the heat so that it just stays hot but doesn't boil.


3. In a large, heavy-bottomed pot, heat 1 Tbsp oil and 1 Tbsp of the butter over medium heat, then add the onion or shallot. Sauté for 2 to 3 minutes, until the onion is translucent.


4. Next add the rice and sauté for another minute or two, stirring frequently with a wooden spoon so that the rice doesn't have a chance to brown, until it gives off a nutty aroma and the grains are coated with the oil.


5. Add the wine and cook for another minute, stirring, until the liquid is absorbed.


6. Now begin by adding a ladleful of hot stock to the rice and stirring until it is absorbed. It's important to stir constantly, especially while the hot stock gets absorbed, so that the rice doesn't scorch, and add the next ladle as soon as the rice is almost dry.


7. Continue in this manner, adding a ladleful of stock and stirring while the liquid is absorbed, then adding another ladleful when the rice is almost dry. You'll see the rice develop a creamy consistency as its natural starches are released.


8. Keep adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.


9. Stir in the chicken, the remaining 2 Tbsp butter and the parmesan cheese, and season to taste with Kosher salt. Serve in individual bowls and garnish with additional shaved parmesan.

Makes 6 to 8 servings of chicken risotto.
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Champagne Chicken with Tarragon and Prosciutto

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Champagne Chicken Recipe

This champagne chicken recipe is a luxurious dish that combines the acidity of the champagne with the saltiness of the prosciutto and the creaminess of the sauce. It's a great recipe to make when you've opened a bottle of champagne — or if you have some leftover. Try serving it on a bed of garlic mashed potatoes or with these roasted fingerling potatoes.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 4 chicken breasts, boneless & skinless
• ½ cup all-purpose flour
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 Tbsp olive oil
• 2 shallots, peeled and finely chopped
• 4 slices prosciutto (paper thin), finely chopped
• 2 Tbsp unsalted butter
• ½ cup dry champagne
• ½ cup heavy cream
• ¼ cup fresh tarragon leaves

Preparation:

1. Turn on your oven to its lowest setting — "Warm" or "Low" or whatever.


2. Stretch a piece of plastic wrap across your work surface, place the chicken breasts on it, and lay another piece of plastic wrap on top. Then, using a meat mallet or rolling pin, flatten the chicken breasts between layers of plastic wrap, until they are about ½ inch thick.


3. In a shallow baking dish or pan, combine the flour, salt and pepper. Drop the chicken breasts into flour mixture, and flip them to cover both sides, then shake off any excess flour.


4. Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the shallots and sauté until slightly translucent, about 3 minutes.


5. Add prosciutto and sauté for another minute.


6. Add the butter to the pan and let it heat until it turns foamy, then add the floured chicken breasts. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set in a shallow pan, covered with foil, and hold in the warm oven while you make the sauce.


7. Add the champagne to the pan and scrape off any flavorful bits from the bottom of the pan. Add the cream and tarragon and bring to a boil. Simmer for two minutes, return the chicken to the pan and simmer for another minute or until the chicken is heated through and the sauce has bubbled vigorously for a few moments.


8. Plate chicken breasts, top generously with sauce and serve immediately.

Makes 4 servings.

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Pearl's Chicken Marengo Recipe

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Chicken Marengo Recipe

Legend has it that Napoleon Bonaparte's chef created this dish following the battle of Marengo in 1800. Napoleon was a tough boss, so if it was good enough for him, you know it must be pretty good.

The dish traditionally includes black olives, but I've specified kalamata olives, as they're my favorite. You can use any black olives you like, though.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 4 chicken breast filets, boneless & skinless
• 2 Tbsp extra virgin olive oil
• 2 Tbsp unsalted butter
• 1 medium onion, peeled and sliced
• 1 cup grape tomatoes (or cherry tomatoes), sliced into halves or thirds
• 1 cup dry white wine
• ½ cup Kalamata olives (or other black olives), pitted and chopped
• ¼ cup fresh thyme leaves, stripped from their stems
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Preparation:

1. Season chicken breasts with Kosher salt and freshly ground black pepper.


2. Heat a heavy-bottomed sauté pan over medium-high. Add olive oil and heat for another minute. Add chicken to pan and cook 2-3 minutes on each side until the breasts are lightly browned. Remove chicken from skillet and set aside.


3. Add some butter to the pan and heat until it foams. Then add the onions and cook until translucent, about 2 minutes. Add wine and bring mixture to a boil. Return the chicken to the pan and add the tomato wedges. Cover and reduce heat. Simmer 10 minutes or until chicken is tender and cooked through.


4. Remove chicken and plate it. Add the chopped olives and thyme to the pan and cook for another minute, then top the chicken with the sauce and serve immediately.

Makes 4 servings.

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Chicken Piccata Recipe

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Chicken Piccata Recipe

Chicken Piccata is a classic Italian dish that makes cooking chicken nearly foolproof. Slicing and then flattening the breasts into fast-cooking cutlets (thin slices that are dredged in flour, also called escalopes or scallopini) virtually eliminates the chances of serving undercooked chicken, while also helping ensure you don't overcook it, because once it's browned, it's done. The simple, tangy sauce is pretty heavenly, too!

This recipe calls for sweet onions, some of the more common varietes of which include the Vidalia (from Georgia), Imperial (from California), Walla Walla (from Washington) and Maui (from Hawaii).

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 4 boneless, skinless chicken breast filets, about 4 oz. each
• 1 large sweet onion, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 2 Tbsp olive oil
• ½ cup all-purpose flour
• 2 Tbsp butter
• ½ cup dry sherry (see note)
• 2 lemons
• 2 Tbsp capers
• 1 cup chicken stock or broth
• 2 Tbsp Italian parsley, finely chopped
• Kosher salt to taste

Preparation:

1. Squeeze the juice out of one of the lemons and set the juice aside. From the other lemon, slice four very thin slices from the center (the widest part), and set those aside, too.


2. Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the chicken breasts between the layers of plastic wrap until they are about ¼ inch thick.


3. In a shallow baking dish or even a plate, combine the flour and salt.


4. Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.


5. Add the butter to the pan and let it heat until it turns foamy.


6. Now dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.


7. Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.


8. Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking.


9. With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately.

Makes 4 servings.

NOTE: Any dry white wine, such as vermouth, or even chablis or chardonnay, may be substituted for the sherry.

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Pearl's Lemon and Yogurt Marinated Grilled Chicken Recipe

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Lemon and yogurt have been used as a marinade for grilled chicken recipes for centuries. This grilled chicken recipe is very simple and the yogurt marinade keeps the chicken tender and moist. The marinade also adds a subtly tangy, and delicious flavor.

Makes 4 Portions of Lemon and Yogurt Marinated Grilled Chicken

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

• 1/2 cup plain Greek yogurt (any plain yogurt will work)
• 1 lemon, juiced
• 1 tbsp lemon zest
• 1 tbsp paprika
• 1 tsp dried Italian herb blend
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 4 cloves garlic, crushed
• 1 tbsp olive oil
• 1 large chicken, cut into sections

Preparation:

Whisk together all the ingredients in a large bowl and add the chicken pieces. Toss very well to completely coat the chicken with the yogurt marinade. Cover and refrigerate for at least 4 hours, up to overnight.

Preheat grill. Remove chicken from the marinade, wiping off any excess. Season with additional salt and fresh ground black pepper to taste, if desired. Brush hot grates lightly with oil, and grill over medium heat until the chicken is cooked through.
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Pearl's Garlic Chicken on the Grill

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Chicken breasts are grilled with a marinade of lemon or lime juice, garlic, and chili powder, along with oregano.

Ingredients:

• 4 boneless chicken breast halves
• 1 cup purchased salsa or picante sauce
• 2 tablespoons vegetable oil
• 1 tablespoon lime or lemon juice
• 2 cloves garlic, finely minced
• 1/2 teaspoon dried leaf oregano, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder

Preparation:

Flatten chicken breasts; place each chicken breast between sheets or plastic wrap or food storage bags and pound gently with flat side of meat mallet until about 1/4-inch thick. Cut each flattened chicken breast into strips about 1-inch in width. Place chicken strips in a glass baking dish or nonreactive shallow container.
Combine remaining ingredients; pour over chicken. Cover and chill chicken in marinade for 1 to 2 hours.
Thread chicken onto metal skewers or well-soaked wooden skewers. Grill over hot coals for 6 to 8 minutes, turning a few times and basting with remaining marinade. Serve with additional salsa, if desired.
Serves 4.

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Pearl's Grilling Chicken - Step by Step

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(1) The advantage of grilling different chicken pieces is that everyone can pick the piece they want. The problem is getting all the pieces grilled perfectly so that everyone is happy. This is one of the reasons many people have switched to grilling only one cut of chicken. Of course, you can choose to go this way and use the information here to help perfect your chicken. I am, however, going to be grilling breasts, thighs, legs and wings and doing them all together; perfectly cooked. You should start by deciding on a flavor combination for the chicken. I will begin with a good poultry rub, then add barbecue sauce at the end. These are optional, but they do enhance the texture and flavor of the chicken. If you are going this route, have your flavor decisions made before unpacking the meat.




(2). Start by preparing your chicken pieces for the grill. You will need to look for large clumps of fat and loose, unnecessary pieces of skin. Trim these off. This will help reduce the risk of flare-ups on the grill and result in a presentable piece of chicken. It is also a good idea to wash the pieces before seasoning them. Make sure that you pat the chicken dry with paper towels afterward.

 (3) Applying seasoning to the chicken before you start grilling not only adds flavor to the chicken but helps build up crispness to the surface as it cooks. Whatever rub or seasoning you like best will do. The secret is to get it on as much of the actual meat as possible. The skin will keep the flavor out, so work your herbs and spices under the skin where you can. Don't be shy with the seasonings. If you get too much on, it will fall off on the grill. Since you will loose some while cooking you might as well put as much on as will stick.

(4)It is important that your grill is clean before you start cooking your chicken. Make sure that not only is the cooking surface clean but that there is no grease in the bottom of the grill. The truth about flare-ups is that they are more often caused by what you grilled last than what you are cooking now. Preheat your grill on high and make sure that any drippings in the bottom of your grill are completely burned off.

(5) Now we get to the most important part of the process. The larger pieces of chicken are going to cook slower than the smaller pieces. We could adjust for this by putting the large pieces on first and adding the remaining parts until everything is cooked properly. However, this isn't necessary. What we want to do is make one side of your grill hotter than the other.
On a charcoal grill we accomplish this by banking the bulk of the hot coals to one side of the grill. This gives us a hot side and a warm side. On a gas grill we want one burner on high and other, set at a lower temperature. This will depend on the amount of burners on your grill. On the grill I am using, there are three burners that run side to side (most grills have burners that run front to back). I have the back burner on high, the middle burner on medium, and the front burner on low. Get your grill up to temperature and then adjust the heat down to around 350 to 375 degrees F. (177 to 190 degrees C.)
Now we are going to put the chicken on the grill. We want to put the larger pieces closer to higher temperature and the smaller pieces as far from the high temperature as possible. In this layout we put the breasts closest to the high heat. Next comes the thighs, then the legs, and finally the wings in the corners of the coolest side of the grill. With this set up, everything will cook evenly and nothing will burn. Okay, maybe it isn't that simple but we'll correct a little as we go.
With this arrangement the total cooking time will be determined by the largest pieces, the chicken breasts. Expect about 45 minutes to get through the whole grilling time.



(6) One of the problems with cooking chicken pieces on the grill is flare-ups. As the chicken heats up, fat will turn into a fine liquid and begin dripping into your grill. Since we are keeping the chicken away from the hottest part of the grill the problem shouldn't be too big, but you may still have flare-ups.
Your best bet is to take control of the flare-ups. Whenever you move the chicken on the grill take it to one corner that you are not using and give the piece a good shake. This will drop the grease where it can burn off harmlessly. By doing this you shouldn't have any serious flare-ups.
If you do have a large flare-up, remove the chicken from the grill entirely. Leave the lid up and let the fire die down. Once the flare-up is over return the chicken to the grill and continue cooking.





(7)After about 15 minutes it will be time to check the chicken for turning. As chicken cooks it becomes firmer. You want to look for a nice brown color and firmer meat on the bottom side of the chicken. Once you have this, it is time to turn the chicken over. Turn it over and rotate the pieces so that the top side closest to you is now the bottom side farthest from you. This way you get even heat on each piece of chicken.
As you turn the chicken, check to see how the pieces are cooking. Move more cooked pieces away from the higher heat and less cooked pieces towards the heat. If the chicken appears to be browning on the outside but not firm in the middle, turn down the heat so that the inside can cook without burning the surface of the chicken.
By about 30 minutes the chicken should be mostly cooked and ready for sauce. If you are not going to be putting barbecue sauce on your chicken then continue cooking until the internal temperature reaches 165 degrees F. (74 degrees C.) Go to step 9 for more details.





(8) If you are putting a barbecue sauce on your chicken, start when the chicken is nearly done. Reduce the heat of the grill by turning down the burners on your gas grill or closing down the vents on your charcoal grill until the temperature goes below 265 degrees F. (128 degrees C.) This is the burning temperature of sugar. After you have reduced the heat, lather on several layers of sauce. This will give the chicken a thick, sticky coating. The secret to a good coating is to let the sauce cook onto the chicken. Apply the sauce to one side of the chicken and close the lid of your grill for about 5 minutes. Then open the grill, turn the chicken and sauce the other side. Continue in this way until you have a good coating of barbecue sauce.






(9) As the chicken gets close to being done it is time to start checking the temperature. You need to reach and internal temperature on 165 degrees F. (74 degrees C.). Check all the pieces of chicken to be certain that they are indeed, cooked. Once you have hit the target temperature remove the chicken from the grill. Cover and allow to rest for about 5 minutes then serve. One note on cooking chicken. You can't really over cook chicken, but you can dry it out. As long as your chicken stays tender and moist, the temperature can go higher than our minimum temperature for safety.


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Learn to make Grilled Chicken with Sesame & Ginger

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Grilled Chicken with Sesame & Ginger

This recipe for Grilled Chicken with Sesame and Ginger blends sweet, salty and aromatic flavors into a simple but sophisticated Asian-inspired chicken dish. The fresh ginger gives it little kick, but the sesame and honey help to mellow it out.

Be sure to use the seasoned rice vinegar, not the unseasoned kind. And you can substitute gluten-free tamari for the soy sauce if you wish.

Prep Time: 10 minutes

Cook Time: 15 minutes

Marinating time: 4 hours

Total Time: 4 hours, 25 minutes

Ingredients:

• 4 boneless & skinless chicken breasts
• 3 garlic cloves peeled & crushed
• ½ cup soy sauce
• ¼ cup seasoned rice wine vinegar
• 2 tablespoons honey
• 1 Tbsp fresh ginger root, peeled and grated
• 4 medium green onions, chopped
• 2 tablespoons toasted sesame oil
• 4-6 sprigs fresh cilantro, rinsed and dried
• 1 tsp toasted sesame seeds

Preparation:

1. Combine the soy sauce, garlic, vinegar, honey, ginger, onions, sesame oil and sesame seeds to make a marinade.


2. Pour the marinade into a large plastic zipper baggie. Add the chicken breasts to the baggie, squeeze out the excess air and seal.


3. Transfer the baggie to the refrigerator and allow the chicken to marinate for 3 to 4 hours.


4. Prepare a grill or grill pan by spraying with a bit of canola cooking spray, then get it very hot.


5. Pick the cilantro leaves off the stems and set aside.


6. Remove chicken from the marinade. Broil or grill 3 to 4 minutes per side, until it is tender and fully cooked. Garnish with cilantro leaves and serve.

Makes 4 portions.

NOTE: You can use the leftover marinating liquid as a sauce, but for safety reasons you MUST heat it to a boil for at least 30 seconds to kill any harmful bacteria from the uncooked chicken juices.

To be on the safe side, make up an extra batch of the marinade that you don't put any raw chicken in, and just heat it in a small saucepan before serving.

If you choose to do this, you could even sweat the onions, garlic and ginger in a bit of vegetable oil for a minute, then add the vinegar, soy sauce, honey and sesame oil, and simmer for a minute to heat it through before serving.
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learn to make/prepare Herb Broiled Chicken Recipe

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Herb Broiled Chicken Recipe

This broiled chicken recipe is simple, classic and delicious. Broiled chicken is prepared using a smaller bird called a "broiler" (typically around two to three pounds) which is split in half and cooked with very high heat.

Broiling is distinct from grilling in that grilled chicken is cooked above the heat source while broiled chicken is cooked beneath the heat source.

If it isn't already sold that way, ask your butcher to split the broiler in half. If that's not possible, though, you can use quartered chickens or chicken parts.

Read more: Broiling and Grilling.

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients:

• 2 2½-3 lb. broiler chickens, halved
• 2 Tbsp melted butter
• 1 Tbsp chopped fresh tarragon
• 1 Tbsp chopped fresh parsley
• Kosher salt and freshly ground black pepper, to taste

Preparation:

1. Preheat the broiler.


2. Rub the inside and outside of the chicken halves with the fresh herbs.


3. Brush the inside and outside of the chicken halves with the melted butter.


4. Season to taste with the Kosher salt and black pepper.


5. Place the chicken halves skin-side-down about 8 inches away from the heat source. Broil for 30 minutes or until the chickens are nicely browned. They should be halfway cooked at this point.


6. Turn over and broil for another 20 minutes or until the skin is nicely browned but not burnt, and the chickens are completely cooked through.

Serves 4.
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Baked Chicken Recipe

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Baked Chicken Recipe

Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.

Here's a quick video that shows you how to cut up a whole chicken.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

• 1 large fryer chicken, cut into 8 pieces
• 1 stick butter, melted
• ¼ cup flour
• ½ tsp paprika
• ½ tsp white pepper
• ½ tsp dried thyme, crumbled
• 1 tsp Kosher salt

Preparation:

1. Preheat the oven to 375°F.


2. Combine the flour, salt, pepper and other seasonings in a shallow dish.


3. Pat the chicken dry with paper towels.


4. Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.


5. Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
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How to Cook Chicken Easy Chicken Recipes: Roasted, Baked, Grilled & More

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How to Cook Chicken

One of the most versatile foods on the planet, chicken can be roasted, baked, grilled, sautéed, braised or fried. Whether you've never cooked a chicken before, or you're looking for a new twist on the same old chicken, here's the ultimate guide on how to cook chicken.

1. How to Cook Roasted Chicken

Roasted chicken is one of the tastiest, most satisfying dishes you can make. Not only that, but roasting a chicken is also one of the easiest ways to prepare a delicious family dinner. Here's a basic roasted chicken recipe. And for 10 different takes on how to cook a classic roasted chicken, here are 10 Roasted Chicken Recipes.

Roasted Chicken Recipe

Roasted chicken is one of the tastiest, most satisfying dishes you can make. This tutorial will show you how to roast a chicken.

NOTE: This roasted chicken tutorial also includes the procedure for making gravy, starting with Step 9. If you're interested, here's more on how to make gravy.

Also see: How to Brine a Chicken

Difficulty: Easy

Time Required: 1½ hours

Here's How:

1. Preheat oven to 425°F.
   
2. Remove the neck and giblets (heart, gizzard, liver) from the chicken's body cavity and pat the bird dry, inside and out, with paper towels.
3. Smear the outside and inside of the chicken with butter, then season with Kosher salt and freshly ground black pepper — both inside and out.
4. Truss the chicken securely with cooking twine. This step is optional, but it will help your roasted chicken cook more evenly.
5. Roughly chop about half an onion and a single celery stalk and a single medium carrot. Scatter these chopped veggies (known as mirepoix) at the bottom of a roasting pan.
6. Set a roasting rack over the chopped veggies and place the chicken (breast-side-up) onto the rack.
7. Transfer the roasting pan to the oven and roast the chicken for an hour to 1 hour and 15 minutes (depending on size) or until an instant-read thermometer inserted into the thigh reads 165°F. Don't poke too many holes with the thermometer, though — you don't want the juices to leak out.
8. Remove the roasting pan from the oven, carefully lift out the rack with the roasted chicken on it and transfer the bird to a clean cutting board. Let it rest there, covered with foil, for about 10 minutes before carving.
   
   NOTE: The optional steps that follow are for making gravy.
9. Place the roasting pan over a medium heat on the stovetop to brown the mirepoix.
10. Drain off any excess chicken fat (which you can use for making the roux in the next step), pour about 2 cups of chicken stock or broth into the pan and simmer until reduced by about a third.
11. To thicken the gravy, add a small amount of roux, or combine 2 Tbsp cornstarch with 2 Tbsp cold water to make a paste (called a slurry) and stir this into the stock.
12. Return to a boil, lower heat and simmer for a minute or so or until the mixture thickens, then strain through a mesh strainer lined with cheesecloth.
13. Season the gravy to taste with Kosher salt and black pepper.

Tips:

1. You can stuff the bird with fresh herbs or other aromatic items. Thyme, rosemary and marjoram are good choices, but any fresh herbs will do. A couple of lemons or oranges cut into wedges or some fennel fronds are also good for stuffing the chicken. But remember, these items aren't to be eaten. They're for adding flavor and aroma only. And of course, whatever you choose to stuff the chicken with, just be sure to do it before you truss the chicken!
2. For an even juicier roasted chicken, push lumps of butter under the skin before roasting it.
3. Add a few peeled cloves of garlic to the carrot-celery-onion mixture before roasting.
4. Don't worry about basting the chicken. You let the heat out of the oven every time you open the door, and that's not good. Also, drizzling hot liquid from the roasting pan over the chicken breast merely accelerates the cooking, thus drying out the meat more than if you just left it alone.
5. Instead of mirepoix, just lay a few slices of bread at the bottom of the roasting pan. As the chicken roasts, the drippings will soak into the bread and the bread itself will turn all toasty and delicious.

What You Need

• One whole chicken, about 4 to 5 lbs
• Roasting pan with rack
• Butter, Kosher salt and freshly ground black pepper
• Carrots, celery and onion
• Chicken stock or broth
• Butter and flour for making a roux, or cornstarch for making a slurry
• Instant-read thermometer
• Mesh strainer with cheesecloth
• Optional: Garlic, fresh herbs and citrus fruits such as lemons or oranges
• Optional: About three feet of kitchen twine for trussing

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How to Make Chicken Vegetable Soup

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How to Make Chicken Vegetable Soup

Hi, I'm Stephanie Gallagher for About.com, and today, we're making a shortcut chicken vegetable soup. Let's get started.

Ingredients for Chicken Vegetable Soup

• 2 Tbsp. olive oil
• 1 cup diced onions (use frozen to make it easier)
• 1 tsp. minced garlic
• 1- 1/2 cups diced carrots
• 1 cup diced celery
• 1/2 tsp. dried thyme
• salt and freshly-ground black pepper, to taste
• 4 cups chicken stock or broth (I'm using stock, because it gives a deeper, richer flavor)
• 2 large bay leaves
• 2 cups frozen cubed hash browns
• 2 cups frozen chopped spinach
• 2 cups shredded cooked chicken

Heat the Soup Vegetables

Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic, and let them sweat a few minutes. Add the carrots, celery and thyme. Then season with salt and black pepper, and let the vegetables cook 8-10 minutes until they're softened.

Simmer the Chicken Vegetable Soup Broth

Add the chicken stock and the bay leaves, then cover slightly and simmer for about 20 minutes. Add the potatoes, the spinach and the chicken. Add a cup or two of water, and let the soup simmer, partially covered, until the vegetables are warmed through and the flavors meld, about 10-15 more minutes. Fish out the bay leaves, taste and adjust the seasoning. Here's your shortcut chicken vegetable soup.

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Clay-pot Recipes / Recipes for the clay cooker

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Clay-pot Recipes / Recipes for the clay cooker

Foods cooked in a clay-pot or clay cooker are very moist with the added benefit of cooking in less time. Your clay-pot should always be pre-soaked in cold water and begin cooking in a cold oven. These recipes all use a clay-cooker.

Risotto is made easily in the oven. The sausage and shrimp turn this baked risotto into a flavorful one-pot meal. If you own a microwave, check below for instructions.

Risotto is made easily in the oven. The sausage and shrimp turn this baked risotto into a flavorful one-pot meal. If you own a microwave, check below for modified instructions. Cheddar cheese may be substituted for the Parmesan and additional chicken broth may be substituted for the wine.

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 25 minutes

Yield: 6 to 8 servings

Ingredients:

• 1 pound (450 g) mild Italian pork sausages, casings removed (or skinless bulk sausage)
• 1 medium onion, finely chopped
• 1 small red sweet bell pepper (capsicum), cored and diced
• 1 to 2 cloves garlic, pressed
• 1 cup (250 mL) uncooked long-grain white rice
• 1 teaspoon kosher salt
• 1/4 teaspoon dried red pepper flakes, optional
• 1 can (14.5 ounces or 400 g or 1-3/4 cups) regular-strength chicken broth
• 3/4 cup (180 mL) dry white wine (1 small single serving bottle)
• 1/2 cup (125 mL) shredded Parmesan cheese (may substitute Cheddar)
• 1 pound (450 g) raw shrimp, shelled, deveined
• Minced fresh parsley

Preparation:

Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in a sink full of cold water about 15 minutes. Drain. Line with parchment paper for easier clean-up. (Alternatively, you may use a large Dutch oven with a tight-fitting lid.)

Saute sausage in a skillet over medium-high heat about 3 minutes, until you get a nice brown color, but do not over-cook. Take care not to break up the sausage too much. You want large chunks to remain intact. Drain any excess oil.

Add onions, red bell pepper, and garlic to the sausage. Saute an additional 2 minutes, then stir in rice, salt, and red pepper flakes. Scrape contents of skillet into the bottom of the clay-pot.

Combine chicken broth and wine. Pour evenly over rice mixture, and stir.

Cover clay cooker with lid and place on rack on the lowest shelf in a cold oven. Set oven temperature to 400 F. and bake for 45 minutes.

Remove clay cooker from oven. Stir in Parmesan cheese and arrange peeled raw shrimp on top in a single layer, tails turned inward. Cover again and return to the oven for an additional 15 minutes.

Portion onto plates, sprinkle with parsley, and serve.

Yield: 6 to 8 servings

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Convection Oven Cooking Tips

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Convection ovens are the norm in most commercial kitchens and fast becoming popular in home kitchens. Convection ovens may be gas or electric. The difference between a convection oven and a traditional (radial or thermal) oven is that the convection oven has the added bonus of a fan. The fan has two major advantages: It circulates the hot air resulting in more even cooking, browning, and crisping, and in doing so, also shortens cooking times by about 25%. Even browning also helps seal meats, resulting in a juicier product. Your food will look and taste better, will be more moist, and you will get out of the kitchen sooner. It's a win-win situation.

Many current stove models have an optional convection feature, meaning you can use the oven in the traditional manner or turn on the convection option at will. 

Convection Oven Cooking Tips

Here are some cooking tips for using your convection oven and converting your recipes to convection oven use:

• All ovens vary, so be sure to read the owner's manual for your particular convection oven.

• For traditional recipes, cooking time is generally 25% less when cooking an uncovered recipe. Start checking for doneness about 3/4 of the way through the recommended cooking time. 

• If you don't want the hassle of trying to figure out that reduced cooking time, simply reduce the oven temperature by 25 degrees F. (about 15 C.) and use the same traditional cooking time. Of course, this defeats the benefit of the faster cooking time, but takes less brain-work.

• If your recipe calls for covering the food (such as casseroles or Dutch oven dishes), you will most likely need the traditional amount of baking time, so no adjustment should be necessary. If your convection is optional, it's probably best to not even bother using it. Just use the conventional method.

• Center your baking vessel on the oven rack so air can circulate freely and evenly around the food.

• When food is cooked uncovered in a convection oven, it browns faster. This does not necessarily mean it is done. Be sure to use a meat thermometer or the recommended testing method in the recipe instructions rather than going by outward appearances.

• Low-sided roasting pans or cookie sheets are recommended for convection cooking so the air can freely circulate around the food. Meat roasts and poultry should be placed on a V-rack over a shallow pan.

• If you are using parchment paper in your pan, you will most likely need to weight down the corners with pie weights so the fan doesn't blow the paper over the food. Silpats or silicone liners are recommended in lieu of parchment paper.

• If you can turn on the convection option at will, consider uncovering casseroles during the second half of the cooking time, then turn on the convection to get a nicely-browned finish.
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Clay Cooker Tips and Hints

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Clay Cooker Tips and Hints

• Clean the clay dust from a new cooker with hot water and a stiff brush.

• Invest in a good pair of asbestos kitchen gloves to handle removal of the hot pot from the oven.

• Be sure to use a thermometer to test for doneness, and remove the pot from the oven about 5 to 10 minutes before it reaches optimum doneness as it will continue to cook. You will want to let it rest about 5 to 10 minutes before serving.

• For leaner meals, trim off all excess fat or you will end up with a fatty sauce.

• If you need to add a little liquid, use broth or wine (the alcohol will cook out but will give the sauce a nice flavor).

• If you add liquid, do it sparingly. Remember that the food will also release its own juices. You don't want the claypot to bubble over.

• You should not need to use oil in a clay cooker recipe, but if so, use restraint.

• You will find most claypot recipes use a lot of salt. This is intentional. You can try lessening the amount if you need to, but the process relies upon extra salt.

• A parchment paper lining is sometimes recommended when cooking a strong-flavored food or to avoid stains. The parchment paper helps to keep the juices from soaking into the porous clay.

• Arrowroot is recommended for thickening sauces and gravies.

• Never place a hot claypot on a cold or wet surface. It will surely crack. Use a hotpad or wooden cutting board.

• Do not use your clay cooker on top of the stove. It is not designed for direct-contact heating purposes. • Although today's models are dishwasher-safe, I advise against putting your claypot in the dishwasher. The surface is porous and will absorb soap.
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Clay-pot Preparation and Usage

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Clay-pot Preparation and Usage

You really do not need much preparation. The main thing to remember is to completely submerse and soak both the top and bottom of the clay cooker in cold water for at least 15 minutes before loading the ingredients. This is easily accomplished by filling your sink with water and soaking top and bottom while you prepare the ingredients.

Once loaded, place the covered claypot into the center of a cold oven. Do not preheat the oven. It is necessary to the cooking process to gradually bring the pot up to the desired temperature. If you put a cold clay-pot into a hot oven, you also risk cracking the pot due to extreme temperature change.

Most clay cooker recipes call for a temperature of 400 to 480 degrees F. Larger pots will take longer to cook, of course, but many dishes will be done within an hour. Some recipes will require you to remove the top near the end to achieve a browning or crisping effect.
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Claypot Cleaning and Storage

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Claypot Cleaning and Storage

Do not use soap or detergent to clean your clay cooker. The soap will soak into the pores of the clay and then leach into your food the next time you use it. Use scalding hot water and a stiff brush to clean the pot. Salt may be used as a cleanser with a scrub sponge.

For stubborn stains, use a very coarse unsoaped stainless steel pad, or let the cooker soak overnight filled with water and 1 to 4 tablespoons of baking soda. A baking soda soak will also help remove odors and freshen the cooker after cooking pungent foods.

Store your claypot with the lid inverted, nestled inside the bottom with a paper towel in between so it can breathe. Make sure it is completely dry before you put it away.

During periods of long storage, mold may form. To remove any mold, apply a paste of equal parts of baking soda and water. Leave it on at least 30 minutes, then brush, rinse well, and let it thoroughly dry, preferably in bright sunlight.
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How to Make Uganda Spicy French beans Recipe

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Ever tasted a Uganda Spicy French beans Recipe? Do you know how to make french beans dishes.
On this page we will guide you to all you need to know about french beans recipes in Uganda.
Ingredients:
Green beans — 1 kg
Fresh ginger — 1 pc
Garlic (peeled) — 10 cloves
Water — 1 cup
Vegetable oil — 4 tbsp
Whole cumin seeds — 3 tsp
Ground coriander seeds — 2 tsp
Tomato puree
Salt to taste
Freshly ground pepper
Lemon juice — 3 tbsp
Method to prepare Spicy French beans Recipe
1. Put ginger and garlic into a food processor and add 1/2 a cup of water. Blend until fairly smooth.
2. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds.
3. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes.
4. Put in the coriander and stir a few times. Put in the chopped tomatoes. Stir and cook for two minutes while mashing the tomato pieces with the back of a slotted spoon.
5. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for eight to ten minutes or until the beans are tender.
6. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
7. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.

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How to Make Uganda Stir-fried mushrooms Recipe

Do you want to make a Uganda Stir-fried mushrooms Recipe? Here is a page for more information about mushroom preparation in a Ugandan Style.
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Ingredients to make Stir Mushroom Recipe:
Peanut or vegetable oil — 1 tbsp
Minced peeled fresh ginger — 1tsp
Minced garlic — 2 tsps
Mushrooms — 2 1/2 cups
Soy sauce — 1 tbsp
Green onion tops (chopped) — 1 tbsp
Method to Prepare a ried mushrooms Recipe
1. HEAT oil in a large skillet over medium-high heat until hot. Add, ginger and garlic; sauté for one minute.
2. Add mushrooms; cook, stirring frequently, three to four minutes or until mushrooms are golden brown.
3. Add soy sauce and sesame oil; cook and stir for one to two minutes or until most of the soy sauce evaporates.
4. Remove from heat; sprinkle with green onion. Top with toasted sesame seeds, if desired.


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How to Prepare Ugandan spinach and simsim recipe

Ever tested a Ugandan spinach and simsim recipe? On this page we will guide you on how to prepare it.
Spinach and Simsim is a traditional Ugandan recipe for a classic stew of spinach with sesame seeds. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Spinach and Simsim.

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Ingredients
•200g sesame seeds (simsim)
•4 tbsp water
•300g spinach, chopped
•1 tbsp butter
Spinach and Simsim Preparation:
Method:
In a large pan combine the sesame seeds and water then stir-in the spinach. Bring to a boil then simmer until the sesame seeds are cooked (about 10 minutes). Add a little more water if needed (you want the mix to cook in as little water as possible to ensure it's thick). Add butter just before serving and serve with rice, fufu, boiled yams or boiled plantain. 


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Learn to Make Ugandan Boo with Okra Recipe

Are you wondering on how Ugandan Boo with Okra recipe? On this page you will get first hand information on how to make it.
Boo with Okra is a traditional Ugandan recipe for a classic accompaniment of greens (boo) with okra in a peanut-based sauce flavoured with sesame seeds.
The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Boo with Okra.
Boo is a native Ugandan green vegetable with quite a strong flavour. Kale or Collard greens can be substituted.
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Ingredients:
•500g Boo (or kale or collard greens) washed, de-veined and shredded
•100g okra, finely chopped
•1/2 tsp bicarbonate of soda
•100g simsim (seasme seeds) 200ml groundnut paste (or peanut butter)
Boo with Okra Preparation:
Method:
Boil 360ml water with the bicarbonate of soda and add the greens and okra. Bring to a boil and continue cooking until the water becomes a deep yellow colour. Ensure that the greens are soft and take the soup from the heat.
Mix the sesame seeds and groundnut paste together then add 200ml of the cooking water and mix to a smooth paste. Add the this back to the pot containing the greens and okra and mix to combine.
Return to the heat and continue cooking until the sauce thickens. Serve with rice, fufu, ugali or any carbohydrate-based staple.
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Ugandan Chickennat Recipe and How to Prepare it

If you have never tested a Ugandan Chickennat Recipe, this is your chance. On this page we will guide you on how to prepare and enjoy it to the fullest.
Chickennat is a traditional Ugandan recipe for a classic stew of chicken and onions cooked in chicken stock broth that's thickened with peanut butter and egg yolks.
The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Chickennat.

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Ingredients:
•1 x 1.5kg chicken cut into serving pieces
•1 tsp salt
•1/2 tsp ground black pepper
•100g butter
•100g onion, chopped
•600ml chicken stock
•150ml peanut butter
•2 egg yolks
•6 tbsp chopped parsley
Ugandan Chickennat Preparation:
Method:
Wash and dry the chicken pieces then season liberally with salt and pepper.
Melt the butter in a large pan or casserole and add the chicken and onions. Cover an allow to cook on the lowest possible hat, adding the stock little by little until it has all been used.
After about 15 minutes of cooking take out 100ml of the stock and use this to thin the peanut butter to a paste before adding this back to the pot. Bring the liquid to a boil then reduce the heat to a simmer.
Take out 100ml of the stock and allow cooling a little then whisk-in the egg yolk and adding this to the pot. Simmer very gently until the chicken is done then serve on a bed of rice or with cornmeal porridge. Garnish with the chopped parsley.
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How to Prepare Uganda Choroko Sauce Recipe

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Uganda Choroko Sauce Recipe is the best sauce one can prepare for a visitor especially if one is a vegetarian . On this page we guide you on how to Prepare it for your guest.
Choroko Sauce is a traditional Ugandan recipe for a classic vegetarian stew of mung beans and potatoes cooked in red palm oil. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Choroko Sauce.

• 300g dried mung beans
• 2 tbsp palm oil or vegetable oil
• 3 medium tomatoes, cut into bite-size pieces
• 1 large onion, chopped
• 4 garlic cloves, crushed
• Salt and black pepper to taste
• 120ml water
Choroko Sauce Preparation:
•Cover the beans with water and allow soaking over night. The following day drain the beans, half-fill a saucepan with water and add the beans to this. Bring to a boil over high heat and cook for about 90 minutes, or until the bans are tender. Drain the beans once more, place in a bowl and mash with a fork.
•Meanwhile fry the onions and garlic in the oil for a few minutes. Add the tomatoes and fry for 5 minutes. Add this fried mixture to the beans, fold to mix in and season with salt and black pepper. Place in a pan with the 120ml water and bring to a gentle simmer. Cook for about 15 minutes then serve over rice or with chapatis.
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How to Prepare Uganda Tea Recipes

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Do you know which Uganda tea recipes you should order next time you visit a Ugandan tea room? On this site we shall show you different types of tea recipes one can get in Uganda. There are many like afternoon tea recipes, weight loss tea recipes, herbal tea recipes and ice tea recipes.
One of the best advantages of Uganda Tea Recipes is that when combined with milk, tea can offer an array of vitamins and minerals including calcium, vitamin B6, Riboflavin B2, Thiamin B1, manganese for bone growth and repair, and potassium, important for neuron and brain function.

ALMOND TEA RECIPE
Not just almond, but lemon and vanilla too.

Ingredients:
4 tea bags, 1/2 tsp lemon zest, 1/2 cup sugar, 2 tbs lemon juice, 1 tsp almond extract, 1/4 tsp vanilla extract, 4 cups water

Preparations:
Steep the tea and lemon zest together in boiling water for 4 minutes. Stir in the sugar, lemon juice, almond and vanilla flavourings. Serve hot.

CAPPUTEANO TEA RECIPE

Ingredients:
2 cups milk, 2 tea bags, black, 3 tbs brown sugar.

Preparations:
Heat milk and sugar together in a saucepan, almost to boiling. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags and serve. Serves 2

CHOCOLATE MINT TEA RECIPES

Ingredients:
6 mint tea bags, 6 cups milk, 6 tbs hot chocolate mix

Preparation:
In a saucepan, heat milk with tea bags until almost boiling. Steep for a couple of minutes and strain out tea bags. Pour our 6 mugs of milk, and then stir in a tablespoon of chocolate powder in each mug. Serves 6

CRAN GINGER TEA RECIPE

Ingredients:
2 tea bags, 2 cups hot water, 1/2 cup ginger, fresh and thinly sliced 1/2 cup cranberries, 1/2 cup cranberry juice, Pinch of nutmeg

Preparation:
Steep tea, ginger and cranberries in water for 15 minutes. Strain and add nutmeg and cranberry juice. Serve warm.

KASHIMIRI CHAI TEA RECIPES
A chai tea recipe with powdered almonds.

Ingredients:
1 tsp loose tea, 4 cardamom pods, bruised, 1 small cinnamon stick, broken up,Saffron threads, a pinch, 4 cups water, 2 tbs finely powdered almonds, Honey, to taste.

Preparation
Mix everything except honey and almonds in a saucepan and bring to a boil. Reduce heat to a simmer and let tea steep for 5 minutes. Put a teaspoon of almonds in the bottom of each cup, and pour hot tea over. Sweeten with honey to give taste.

MARMALADE TEA RECIPES

Ingredients
5 cups water, 3 tea bags, black, 1/2 cup orange marmalade, 2 tbs sugar, 2 tbs lemon juice

Preparation
Steep tea in near boiling water for 5 minutes. Stir in marmalade, sugar and lemon juice, until marmalade is melted and well mixed. Strain if desired and serve. Serves 4-5

MASALA CHAI TEA RECIPES

Ingredients:
4 tsp loose tea, usually black, 1 piece of dry ginger, 3 cardamom pods- crushed, 3 whole cloves, 1 piece of cinnamon stick, Milk and sugar to taste.

Preparation:
Boil 2 cups of water, and then add tea and spices. Boil for another half minute then remove from heat. Let sit for 1 minute. Strain out the spices and serve, with milk and/or sugar. Serves 4


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How to Prepare Uganda Luwombo Recipe

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Uganda Luwombo Recipe is the best Traditional food enjoyed by both Ugandans and Foreigners in Uganda. On this page we shall guide you on how to prepare yourself a Luwombo dish.
Oluwombo is a traditional Ugandan recipe for a classic dish of fried chicken with mushrooms, onions and peanut butter steamed in banana leaves and served with mashed plantains.
The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Oluwombo.louwombo, also known as Luwombo, is a traditional (royal) dish from Uganda which is traditionally served at holiday time.

1

Ingredients:
•1 kg beef, chicken or pork (or any combination) cut into serving-sized pieces
•800g peanut butter
•2 onions, chopped
•4 tomatoes, chopped
•1 chicken stock cube
•Salt and black pepper, to taste
•Banana leaves or large dock leaf or greaseproof paper (one per serving)
•400g mushrooms, cleaned
•1 smoked fish
•4 plantains
Preparation of Uganda Luwombo Recipe
1.Cook the meat in an oiled frying pan until browned but not cooked then remove and set aside.
2.Heat a teaspoon of oil in a saucepan then add the onion and cook for a minute before adding the tomatoes, chicken stock cube, salt, pepper, peanut butter and the flesh from the smoked fish. If necessary add a little water to form a smooth sauce. Cook to heat through.
3.Plunge the banana leaves in boiling water to soften them remove the mid-rib and cut the ends off the leaves to form rectangles. Place a portion of meat and some of the tomato-onion sauce (and mushrooms and smoked meat or fish, if desired) in the centre of a leaf.
4.Fold the leaf from the sides then wrap from the ends to make at least a double layer. Tie into a package with oven-proof string then repeat until all the mixture is used up.
5.Place a wire rack or trivet in the bottom of a large casserole dish then add water to the bottom of the trivet. Place the meat packages on top of the trivet and cover the dish. Bring to a boil and steam the packets for at least an hour. Add the plantains to the pot as well.
6.Remove the plantains from the pot and mash with a fork. Top with the meat and sauce from the banana leaves and serve.


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