Need chicken recipe..

[bhumik]

I suck at cooking. I prolly mess up making a simple toast. Can someone please help me with a simple chicken recipe that taste good, is easy to cook and has LOW LOW fat and ofcourse LOW LOW carbs..

Thanks

 

[EVERLAST]

???

Do you have a what? Oven, cook pot w/lid and stovetop?
Or just a fire in the woods?
Either way, really, you CAN cook that chicken!

Cooking chicken slowly keeps it moist and tender, not fatty.
Get your chicken and wash it thoroughly. If you like, get the bird whole, split into pieces, or just get the breasts.
Skin them unless you are lucky enough to eat the crispy roast skin without getting too fat.
In a pot with a good mix of red wine, lemon or lime juice, put the lid on and place on medium heat for 45 min-1 hour. The meat should just about fall of the bones.
If you want roast then place in 350 degree oven for 30-45 min.
Tin foil in the bottom of the roasting pan will help the cleanup.
I like a little herb mix and oil on the chicken pieces before they go in.

the package stuff without skin or bone is convenient, but bone in and with skin on is an off season meal that I love.

Wrap a brick in tin foil. Jam it into a whole chicken body cavity after seasoning the insides with salt and garlic.
Stand the little guy up on a roasting pan and rub him all over with oil and rosemary or your favorite herbs, a little salt, and get him into the lowest rack of your oven at 375 degrees.
Take out a rack if you need room.
1 hour or maybe 75 minutes for a monster. Let cool for 15 minutes...
Carve it up like a turkey, serve some to the lady and then take a bow.

 

[sup]

if you are short on space and culinary skills.. invest in a crock pot. they cook amazingly well and you can usually never 'overcook' things.

I've done 24 hour cooks with no ill effects (on low)

mix your favorite mirepoix* with some chicken stock and chicken parts.. salt and pepper, and some herbs.. 6-20 hours later.. some banging soup/stew

add rinsed barley (or whatever your grain of choice), some potatoes (if your diet allows) and its even better... the best part is you can make up lots and ziplock/tupperware/freeze the extra's for reheat convenience.

*mirepoix - culinary term for carrots, onion, and celery - also known as "aromatics"

 

[bhumik]

if you are short on space and culinary skills.. invest in a crock pot. they cook amazingly well and you can usually never 'overcook' things.

I've done 24 hour cooks with no ill effects (on low)

mix your favorite mirepoix* with some chicken stock and chicken parts.. salt and pepper, and some herbs.. 6-20 hours later.. some banging soup/stew

add rinsed barley (or whatever your grain of choice), some potatoes (if your diet allows) and its even better... the best part is you can make up lots and ziplock/tupperware/freeze the extra's for reheat convenience.

*mirepoix - culinary term for carrots, onion, and celery - also known as "aromatics"

That sounds awesome. Does it take up a lot of electricity??
Would you have a recipe. Like the exact amount of carrrots, onione and celery and salt and chicken.. For it to taste good.

thanks

 

[bhumik]

Do you have a what? Oven, cook pot w/lid and stovetop?
Or just a fire in the woods?
Either way, really, you CAN cook that chicken!

Cooking chicken slowly keeps it moist and tender, not fatty.
Get your chicken and wash it thoroughly. If you like, get the bird whole, split into pieces, or just get the breasts.
Skin them unless you are lucky enough to eat the crispy roast skin without getting too fat.
In a pot with a good mix of red wine, lemon or lime juice, put the lid on and place on medium heat for 45 min-1 hour. The meat should just about fall of the bones.
If you want roast then place in 350 degree oven for 30-45 min.
Tin foil in the bottom of the roasting pan will help the cleanup.
I like a little herb mix and oil on the chicken pieces before they go in.

the package stuff without skin or bone is convenient, but bone in and with skin on is an off season meal that I love.

Wrap a brick in tin foil. Jam it into a whole chicken body cavity after seasoning the insides with salt and garlic.
Stand the little guy up on a roasting pan and rub him all over with oil and rosemary or your favorite herbs, a little salt, and get him into the lowest rack of your oven at 375 degrees.
Take out a rack if you need room.
1 hour or maybe 75 minutes for a monster. Let cool for 15 minutes...
Carve it up like a turkey, serve some to the lady and then take a bow.

So for the first recipe just chicken, red wine and lemon juice nad boil for an hour?? Thats it? and it will taste good? How much chicken to red wine to lemon juice ration r we talkin bout??

 

[EVERLAST]

ratios................

I like to cook about five pounds of chicken breasts.
Thats a couple days for us and I dont like to eat the exact same thing for more than that.
So put your washed chicken in the pot, use enough liquid to cover them.
add 1/2 redwine and water mix to make it a subtle flavor, or straight wine for robust. Pick one you like the taste of but here's a few suggestions:
Marsala- taste like sweet raisins,
Port- like in the cheese ball,
or even Sangria which has the citrus fruits already in it.
You could go with a Chianti and some lemon juice, about one lemons' worth.
I also like just lime juice and water.
So experiment...see what you Like!

Take a tip from SUP, a little aromatics and some Rosemary to taste....
this is like stone soup.

 

[EVERLAST]

NO BOILING

Hey adjust the temps on the stovetop to where the liquid is just under the boil. Med on my stove.
Boiling it will be tough and rubbery after an hour.
Gently cook it.

The mix would work in a crock pot too.
Chicken in Marsala wine- keep atleast a taste and empty the standard size bottle. Cover the chicken with water and stir.
Some of those chopped aromatics in there too.

Side of brown rice, or some red potato,
little tender barely grilled okra pods, or some snow peas.

Damn...I'm hungry!

 

[sup]

That sounds awesome. Does it take up a lot of electricity??
Would you have a recipe. Like the exact amount of carrrots, onione and celery and salt and chicken.. For it to taste good.

thanks

You know what a good stew/soup looks like as far as the ratio? copy that

i don't think you can really screw it up

just make sure you have enough room to cover everything with broth so its all submerged.

as far as electricity? dunno.. i don't have any way of measuring but i suppose you could read the AC input values of the different croc pots and do the math.. probably less than using a stovetop burner for sure.

also i use http://foodnetwork.com and browse the recipe section.

Alton brown's stuff tends to be technical
Bobby Flay's stuff is usually for grilling
Tyler Florence's stuff is good
Paula Deen is all about home cookin (typically more fat and carbs than I like)

 

[sup]

edit-double post... sorry