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BeachTV Libby's Kitchen 04 - Working w/Poultry

598 views · Published 5 January 2016 · 14:59 · Indexed 27 October 2026

Channel: Beach TV CSULB · 2016 · Education

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Brine
1. Use ½ oz kosher salt (or Himalayan salt) to 2 cups of water.
2. Boil water and salt to create a solution. Let the solution cool to room temperature or cooler before marinating meat.
3. Submerge chicken breast or whole chicken— it might have to be weighted down. Brine meat for about one hour per pound.
4. Rinse well so no salt is left behind.

Brine Chicken breast for no longer than 30-45 minutes.  


Roasted Chicken
Pre-heat oven to 450 degrees with roasting pan in the oven

Prepare Chicken:
Rub skin with butter, brush with rosemary (or desired herb), and a heavy coating of salt and pepper. Seal cavity with stabbed lemon and by tying the legs together. 

Roasting:
Place chicken in pre-heated pan and bake at 450 degrees for 15-25 minutes until skin browns. 
Lower temperature to 375 degrees and roast until the internal temperature is 165 degrees or legs pull off with ease. 

Generally it takes about 20 minutes per pound but all stoves, grills are different. It is best to use a thermometer so you do not over or undercook the meat. Insert into the thickest part of the thigh, not touching bone.


Bone Broth
Leftover Chicken (bones, skin,…) 
1 peeled onion, 
2-3 carrots,
1-2 leeks
2-3 celery stalks, various 
Herbs: rue, thyme, rosemary.  

1. Soak chicken bones and vegetables in 2 Tb vinegar and 4 quarts cold filtered water for 1 hour.  
2. Bring water to a boil and skim off any foam that comes to the top. 
3. Reduce to a simmer for 6-36 hours. The longer it cooks the deeper the flavor. 
4. Let cool for an hour and then strain through a mesh strainer. Store in 1-2 cup serving sizes, label and freeze.  


Chicken Ginger dish
Leftover chicken (dark and white meat), Cut into small squares
Cooked sprouted short grain brown rice
1/8 cup sesame oil
6 green onions, sliced to include green tops
3 Tb fresh ginger, grated 
2 Tb soy sauce
3 Tb dry sherry
1 Tb sucanat sugar

1. Sauté green onions and ginger in sesame oil for 1 minute. 
2. Sprinkle onions and ginger over chicken and rice
3. Add soy, sherry, and sugar to the same skillet and bring to boil for 2-3 minutes just as it starts to thicken.
4. Pour over chicken and rice. Let marinate for an hour. 


Chicken Salad
Leftover chicken
1/8 C of each: Finely diced dill pickle, onion, and celery 
1/2 tsp mustard
2 Tb mayonnaise 
1/2 tsp cumin
1/4 tsp Himalayan salt
1/4 tsp pepper
1 Tb Braggs Amino Acids

Put leftover chicken (dark and white meat) into a food processor and pulse until chicken is shredded.  In a bowl add mayonnaise, mustard, cumin, salt, pepper, and Braggs Amino Acids and whisk until equally blended. Add chicken, pickle, onion, and celery.  Stir until well mixed. 

www.libbyskitchen.blogspot.com

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