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Cover: Charlie's Chicken

Recipes with chicken wings

03May 12

Warm Chicken Salad with Garlic and Tomato Bread

Warm Chicken Salad with Garlic & Tomato BreadThis recipe assumes that you have already roasted your chicken (try this spiced roast chicken recipe) and are ready to make up the salad, and the garlic & tomato bread. Sometimes, if I’m pushed for time, I cook the tomato and garlic mixture in the microwave for a few minutes – this is one of the very few times you’ll ever hear a microwave go ping in my house, in fact!

We eat warm chicken salad with garlic & tomato bread at home straight after roasting the chicken: removing the breasts and the wings to use, then storing the legs in the fridge to eat the next day, and the carcass to make a stock.

Ingredients:

  • 2 chicken breasts, roasted, skin removed and sliced into thick diagonal strips
  • 2 chicken wings, roasted with skin left on
  • ½ an iceberg lettuce, washed and cut into large or fine shreds
  • 1 avocado pear
  • 1 wild cucumber or ½ standard cucumber, peeled and sliced
  • Olive oil and a good balsamic vinegar to dress
  • 1 tbsp green pesto
  • 2-3 tbsp mayonnaise
  • 1 wholemeal baguette
  • 3 large ripe tomatoes
  • 3 garlic cloves, peeled and finely sliced
  • 1 tsp cumin seeds
  • Pinch of cumin powder
  • A very generous slug of extra virgin olive oil
  • Salt and pepper to season

Steps:

  1. Towards the end of your chicken roasting and resting time, make the garlic and tomato bread.  Cut the tomatoes into small cubes and soften them on a medium heat in a saucepan, along with a little oil, the garlic, the fresh and ground cumin and some salt and pepper to season.  (If I do this stage in the microwave, I don’t add any of the olive oil until the very end when the mixture is soft and cooked.  The benefits of adding the oil at the end are significant; you don’t degrade the oil so it remains vibrantly full of nutrients.)  Softening the tomatoes on the hob will take between 5-10 minutes.  Once soft, mash them with a fork, slug and stir in a good amount of olive oil and leave in the pan to rest.
  2. Cut the baguette in half lengthwise and grill it or pop it in the toaster until crisp.
  3. Stir the pesto and mayonnaise together in a bowl.
  4. When ready to serve, arrange the chicken, the lettuce and cucumber on plates.  Add the dry, toasted baguette to the plate and spoon over with the tomato and oil mixture, being very generous with how much you add.  Add a dollop of your pesto mayonnaise to the side of the plate, and drizzle the entire dish with a dressing of olive oil and balsamic vinegar.

Duration: 20 minutes to prepare (with ready-cooked chicken)

Recipe for: 2 people

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24Apr 12

Grilled Chicken Wings with a Honey and Lime Butter Sauce

Grilled Chicken WingsGrilled chicken wings with a honey and lime butter sauce makes for a crispy and zesty taste experience! (For a spicy variation, try buffalo wings with blue cheese sauce.) What a treat for a spring or summer evening for just the two of you, when you’ve got a few friends round, or for a bigger party.

If you can cook your chicken outside, that’s great!  If not, grill it like me, and it will still be super tasty.  When it comes to this kind of meal, I want to keep things as quick and simple as possible so that I can drink a cold beer, and enjoy the company I’m with, whether that’s my special other, or a whole group of friends.

Ingredients:

  • 6-12 chicken wings, skins on
  • Salt and pepper to season
  • 8 tbsp butter
  • 2 tbsp honey
  • Juice of 1 lime
  • Zest of 1 lime
  • 1-2 tbsp fresh coriander finely chopped (optional)

Steps:

  1. Scatter the chicken wings onto a baking tray and season really well with salt and pepper.  I don’t use any oil.  Grill on a relatively high heat for about 20 minutes, turning the chicken at least once during the process.  If you are cooking outside, you’ll need to turn the chicken regularly.  Grill until the chicken is thoroughly cooked and the skins are crispy and golden brown.
  2. Whilst the chicken is grilling, prepare the sauce.  Melt the butter slowly in a pan, squeeze in the juice of the lime and stir in the honey.
  3. Serve the chicken on plates drizzled over with the honey & lime butter sauce. You could also top it with roughly chopped fresh coriander and a sprinkling of lime zest.  Alternatively, if you’re serving this up at a party, place the chicken wings on a large serving plate on the table along with a decorative bowl of the sauce, for dipping or spooning.  And don’t forget a few serviettes for those sticky fingers later.

Also try serving as a meal with steamed asparagus sprinkled with fresh coriander.

Duration: 10 minutes to prepare, 20 minutes to cook.  Ready in half an hour

Recipe for:  2-3 people

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11Apr 12

Basic Chicken Stock

Basic Chicken StockIt feels very satisfying to cook with your own home-made chicken stock, instead of crumbling in a stock cube.  Yes, it does take time and effort, so make enough to freeze it in portions; then you can store it for several weeks in the freezer, or keep it in the fridge for 2-3 days.  You could make this basic chicken stock once a month to tide you through until you make it up again. (For one of many recipes with chicken stock, try this chicken and corn chowder.)

Ingredients:

  • 2.5kg chicken backs, wings and necks
  • 3 carrots, peeled and chopped into 3cm pieces
  • 3 celery sticks, cut into 3cm pieces
  • 2 medium onions, peeled, cut in half, then each half into 4 pieces
  • 1 bay leaf, dried
  • 1 tsp black peppercorns, whole
  • 2 tsp salt
  • 2 tbsp olive oil

Steps:

  1. You will need an 8 litre capacity pan or stock pot.  Start by frying the onions in the olive oil on a medium heat in the pot until they are beautifully soft and golden.  Between 5 and 10 minutes should be enough.
  2. Add all of the chicken pieces and fill the pan with water until the chicken is over-covered by about 3cm.  Add the salt, and then bring the water up to the boil, keeping the heat at medium. Using a ladle, regularly skim off the fat and any scum that rise to the surface.
  3. Once the water reaches the boil, add the celery, carrots, bay leaf and peppercorns, and reduce the heat to a very gentle simmer.  Cook like this for 1 ½ to 2 ½ hours, skimming the surface of the stock regularly.
  4. Line a sieve with cheesecloth and place these over a large bowl.  Strain the stock through the sieve lining and discard the solids that gather in the cloth.
  5. Separate off the stock that you wish to use immediately, skim the fat off the surface and incorporate it into the recipe of your choice.  To store any stock that you will not be using straight away, let it cool completely.  You can speed up this process by setting the bowl of stock in an ice water bath.  Once completely cooled, separate and store the stock in freezer-proof containers, or in an airtight container in the fridge.  Let the stock set in the fridge for a minimum of 8 hours to allow the fat to accumulate at the top.  Skim the fat off before use.  Do the same for frozen stock: allow it to defrost in the fridge until the fat rises to the surface, and then skim it off.

Duration: 15 minutes to prepare.  Up to 2 ½ hours to cook.

Recipe for: About 2.5 litres of stock

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