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Canning Boneless Chicken breasts

  • Posted on August 9, 2011 at 5:45 am

Many people are intimidated by the idea of canning their own meats. This fear is unfounded — canning meat is, IMO, one of the easiest things to can, especially using the raw pack method. In this video, I will show you how I take advantage of sales and put meat away for my family at a discount. If you are canning beef, you will be amazed at how tender and juicy the pressure canning process makes those less-tender (and less expensive) cuts. My favorite cut of meat to can are Round Steaks and London Broils (on sale of course). Besides saving you money, canned meat can also be a time saver — as the meat is already cooked, whipping up a quick casserole takes only the time to assemble the ingredients and heat it up. Another advantage of canning meat is, you can do it any time of the year, including the winter when it’s cold outside and it feels good to be in the kitchen working over a hot stove! : ) And if (okay, WHEN) inflation takes over, buying chicken breasts at a dollar a pound now (as I just did) and preserving them for later when they are $3 a pound is a great return on your investment so to speak. So don’t be afraid — get your pressure canner out and start canning some meat this winter. Canning isn’t just a late summer and fall activity anymore when you add meat to your canning repetoire! Here is a website where you can find your location’s elevation: www.daftlogic.com And here is a great blog entry I found with photos of canning chicken in case you want to copy the …

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How to Sous Vide Chicken with Michael Voltaggio, Part 1: Getting Prepared | Williams-Sonoma

  • Posted on August 3, 2011 at 5:50 am

Sous vide cooking is the new rage for convenient and scrumptious gourmet meals. In this video, chef Michael Voltaggio shows you how to make delicious crispy sous vide chicken thighs. In the first part of the video, Michael explains the different types of sou vide cooking equipment required. The chef informs us that sous vide literally means “under vacuum”. He adds that to get started with sou vide cooking, you need to use a vacuum food sealer, plastic bags, an emulsion circulator, and a tub. To begin your sous vide chicken recipe, first fill the tub with water. Next, pre-set the emulsion circulator machine to 150 degrees Fahrenheit. Now that your equipment is ready, you can watch the next steps of the sous vide process in the second video. To explore further, visit our Williams-Sonoma website: www.williams-sonoma.com Get this sous vide chicken recipe at the Williams-Sonoma website: www.williams-sonoma.com Find the right sous vide cookware from the Williams-Sonoma website: www.williams-sonoma.com

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How To Make KFC CHICKEN!!

  • Posted on July 31, 2011 at 6:56 pm

Recreating the ultimate finger lickin’ good chicken…KFC!! Facebook friends!! www.facebook.com Lets tweet! www.twitter.com How to make FLG chicken, this is what you’re gonna need… 4 Pieces of chicken (I used 1 wing, 1 drumstick and 2 breasts) 2 cups Buttermilk 1 Tbs. Hot Sauce 2 Tbs. salt (one of the marinade and one for the spice mixture) Spice Mix 1 Tbs. each of Garlic Powder, Paprika, Onion Powder and Salt 1 Tsp. of Pepper and Cayenne Pepper (can use more depending on how hot you like it!) Brown Paper Bags (preferably SpongeBob!!!) Start by putting your chicken in a shallow bowl or dish. Add to that the buttermilk, hot sauce and 1 tbs. of salt. Mix around to evenly coat the chicken and then cover with plastic wrap. Put in the fridge and let marinate for 30 minutes up to overnight, depending on how much time you have. While the chicken is marinating, mix all the rest of the spices together in a small bowl. That’s what we are going to toss the chicken in. After the chicken is done marinating, drain it and tap all over with a paper towel soaking up any excess buttermilk. Drizzle the chicken with a little olive oil and then in the brown paper bag it goes. Add all the spice mixture into the bag as well and shake it like a Polaroid picture!! You want to shake so all the spice completely covers the chicken. Heat the grill to medium-high and when it’s nice and hot, take the chicken out of the bag and onto the grill, skin side down. Cook the wings and drumsticks 4-5 minutes …

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