I adore chicken thighs. They are inexpensive (12 pc for 7.20 at Market Basket), delicious, meaty, moist and tender and usually I use my good friend Doug Keiles’ line of rubs (http://www.ribswithin.com/products/) on the meat and put them on the grill or in the oven on a sheet p...
Bone-in chicken pieces (I like thighs, but drumsticks or a whole chicken are also great) [Enough for the number of people you are serving] 1/2 head of garlic (just a lot of garlic. Like 7 cloves at least) 1 thumb-sized piece of garlic per 4 servings ...
So, for the BEST yakitori – I urge you to go with chicken thighs! Pro Tip: if you’re looking at package of chicken thighs and it doesn’t say “boneless or bone-in,” know that boneless chicken thighs are always skinless. So, if you’re holding a package of thighs with skin ...
Cooking: Chicken & Leek Bake. I don’t buy ready meals, I’ve always cooked from scratch. But weirdly when I was grocery shopping online last week, the store showed me a chicken and bacon and leek gratin thing in a plastic box. Urgh, but it was one of those instant ‘I must make...
Chicken – 5 ways We all get tired of chicken – so here’s 5 different ways to mix it up! Prepare a whole tray so you can eat it throughout the week. Ingredients: Chicken parts – a whole tray full of legs, thighs, breasts or wings ...
Add the roasted squash and pumpkin and sauté 5 minutes longer, then add the chicken stock and bring to a simmer. Cook, stirring occasionally, for 20 minutes. Remove the bay leaf from the pot, and puree the soup in a blender, food processor, or with a stick blender until smooth. Return...
Add the roasted squash and pumpkin and sauté 5 minutes longer, then add the chicken stock and bring to a simmer. Cook, stirring occasionally, for 20 minutes. Remove the bay leaf from the pot, and puree the soup in a blender, food processor, or with a stick blender until smooth. Return...