Print Chicken Under A Brick Author: Chef Donna Recipe type: Main Cuisine: American Serves: 4-6 Be a show-off in the kitchen when you prepare this recipe with your cast iron pan and shiny-covered bricks. The results will turn basic chicken into an amazingly juicy and tender dish with oh-so-tasty crispy skin. Ingredients 1 3-to 4-pound whole chicken (fryer) […]
Chef Donna delights readers with her Backyard BBQ and California Fusion recipes. See pages 15, 16, and 27 for recipes. After 23 years of working as a teacher and administrator at a very large school district, I decided to change careers and become a Personal Chef. I wanted to say goodbye to my long-time co-workers […]
My father’s folks moved from New Orleans, Louisiana when he was a child and even though I was born and raised in Los Angeles, California, I grew up eating file gumbo with blue crabs, collard greens with spicy cha-cha relish, oyster dressing, shrimp balls, and cornmeal-crusted fried fish. But being a Cal Gal, I also […]
I get many questions from home cooks about perking up chicken dishes. And a common question is how to keep the chicken, particularly the breasts, from drying out. For whole chickens, brining is an excellent method to yield a moist and flavorful finished bird. Here is an excellent article on brining basics from Cooks… Illustrated: […]
