Category Archives: Chicken, Duck & Turkey

Chicken Pate with Brandy (Chopped Liver)

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This recipe is based on chopped liver — a k a “Jewish pate” — but combines liver with skinless, boneless chicken thighs and substitutes heart-healthy canola oil for traditional chicken fat in a version that’s much lower in saturated fat than my grandma’s specialty. I’ve also added a touch of brandy and toasted walnuts to take this a little upmarket. Spending a few minutes thoroughly cleaning and trimming the chicken of excess fat and sinew ensures a smooth pate; sharp kitchen shears make quick work of this task. Serve as an appetizer with crackers, toasted rye or French bread, along with cornichons, a robust mustard and dry white wine.

chicken-pate-chopped-liver-recipe2 tablespoons canola oil, divided
1/2 cup finely chopped onion
1/2 pound chicken livers, cleaned and trimmed
1/2 pound skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy
2 tablespoons chopped toasted walnuts

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until tender. Sprinkle livers and chicken with 1/4 teaspoon salt. Add livers to pan and cook 2 minutes on each side or until seared on the outside and light pink on the inside (do not overcook). Transfer livers and onions to work bowl of a food processor.

Heat remaining 1 tablespoon oil in pan. Add thighs to pan and cook 2 minutes on each side or until done. Add thighs to food processor with remaining 1/2 teaspoon salt, pepper, and brandy.

Process until smooth and stir in walnuts. Spoon pate into a shallow 2-cup dish or individual ramekins. Chill at least 1 hour before serving.

Serves 6

Revelationary Duck Confit

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This duck confit recipe, originally inspired by the Revisionist Confit of Duck Leg in Sally Schneider’s A New Way to Cook, is one that has been repeated over and over again in our house. Because the duck legs are cooked in their own fat and juices–rather than being simmered in a layer of duck fat–it is loads lighter than traditional versions, yet still fall-off-the-bone succulent. I normally kick off winter by cooking up a dozen and freezing them. Whole, they’re delicious crisped up in a frying pan or the oven. Or shred their meat into salads, soups, pasta–even dumplings or tacos.

duck-confit-recipe3 tablespoons fennel seeds
1 tablespoon juniper berries
1 tablespoon black peppercorns
1 tablespoon pink peppercorns
5 garlic cloves, minced
3 bay leaves
5 tablespoons salt
12 duck legs

In a spice grinder or mortar and pestle, pound or grind fennel seeds, juniper berries, peppercorns, garlic and bay leaves until a rough paste forms. Mix in the salt so the mixture is the consistency of coarse, wet sand.

Lay the duck legs out in a single layer in two roasting pans and rub on both sides with the spice mixture. Cover with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Preheat oven to 300 degrees F. Remove covering from roasting pans and dab spice mixture off duck with a paper towel. Wipe out any liquid in the pan as well. Place a sheet of heavy-duty foil over each roasting pan and press down slightly to it rests closely to the duck. Seal well all around the edges. Transfer to the oven and cook for 2 hours. Remove from the oven and let cool slightly before uncovering.

If using immediately, either shred meat or crisp in a frying pan or on a cookie sheet in a 450 degree F oven. If freezing, lay out in a single layer on a cookie sheet and place flat in freezer until frozen solid. Then wrap loosely in parchment paper and seal in a freezer-safe zip-top bag.

Serves 12

Asian Turkey Salad

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This fresh, bright turkey salad with Asian flair is quite a departure from the usual all-American Thanksgiving leftovers. But after the big day, it’s a nice, light respite. This salad would also be great any time of year with shredded chicken.

asian-turkey-salad-recipe
Dressing
1/4 cup rice vinegar
2 cloves garlic, smashed
1 (1-inch) piece peeled fresh ginger
1 serrano pepper
2 tablespoons peanut oil
1 tablespoon low-sodium soy sauce OR gluten-free tamari
2 teaspoons sugar
1 teaspoon salt
2 teaspoons fresh lime juice
2 teaspoons sesame oil

Salad
4 cups finely shredded Napa cabbage
2 cups skinned, boned and shredded turkey
1 cup thinly sliced red bell pepper
1 cup coarsely chopped cilantro, plus additional for garnish
1/2 cup thinly sliced red onion
2 tablespoons chopped peanuts
1/4 cup sliced scallion

To prepare dressing, combine vinegar, garlic, ginger, serrano pepper in a blender or food processor and pulse until garlic,  ginger and serrano are minced. Add oil and remaining dressing ingredients and blend until smooth.

To prepare salad, toss cabbage, turkey, bell pepper, 1 cup cilantro and red onion in a large bowl. Mix well with dressing. Divide evenly among 4 plates and garnish with peanuts, scallion and additional cilantro.

Serves 4

Pumpkin Curry with Chicken Thighs

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Any Gewurztraminer left over from Thanksgiving will go beautifully with this creamy, spicy, aromatic pumpkin curry. If you have a lime tree, crumple up a leaf and throw it into the curry as it simmers (then discard)—it will perfume the dish, much as kaffir lime leaves do. Serve over rice.

pumpkin-curry-chicken-thighs1 tablespoon Canola oil
2 yellow onions, thinly sliced
1 tablespoon minced ginger
2 cloves garlic, minced
1-3/4 cup light coconut milk
1 tablespoon yellow curry powder
2 tablespoons red curry paste
1 cup low-sodium chicken stock
2 tablespoons fish sauce
1 tablespoon sugar
6 cups pumpkin, peeled, seeded and cut into 1-inch cubes
1-1/2 pounds chicken thighs, cut into bite-sized pieces
1 red bell pepper, seeded and thinly sliced lengthwise
2 tablespoons lime juice
1/2 cup cilantro, finely chopped

Heat vegetable oil in a wok or large, deep-sided skillet over medium-high heat and sauté onion for 10 minutes, until deep golden-brown. Add ginger and garlic, and sauté 1 minute, until fragrant.

Pour in 1/4 cup coconut milk and stir in both curries until blended. Add remaining coconut milk, chicken stock, fish sauce and sugar. Add pumpkin chunks and bring to a boil. Lower heat to medium to retain a vigorous simmer and cook for 15 minutes, stirring occasionally.

Add chicken and pepper and bring back up to a simmer. Cook for another 10 minutes, until chicken is cooked through and pumpkin is tender.

Stir in lime juice and top with cilantro.

Serves 6

Miso- and Herb-Rubbed Applewood Smoked Heritage Turkey

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Cooking a heritage turkey for Thanksgiving connects you to our country’s history and the farmers dedicated to preserving heritage breeds . . . and to some tasty meat. The miso in this rub acts almost like a light brine, only without any of the mess.

miso-herb-rubbed-smoked-heritage-turkey
2 cloves garlic, smashed
Sea salt and freshly ground pepper
1/4 cup white miso
4 tablespoons butter, softened
1/4 cup mixed, minced herbs
1 (12-pound) heritage turkey

Mash the garlic to a paste with a pinch of salt and freshly ground black pepper (don’t use too much salt or the bird will be too salty). In a small bowl, mix together garlic, miso, butter and herbs.

Very carefully work your fingers under the skin and rub the mixture all over the breast and legs. Cover and refrigerate overnight.

The next day, soak 2 cups applewood chips in cold water for 30 minutes.

Preheat the grill.

Drain and transfer chips to a smoke box (or create a tray from heavy-duty foil). Lift up cooking grates on the grill and place the chip tray directly on the burner (when grilling the bird, you’ll be using direct heat, which means only one burner will be on . . . place the chip tray on that burner). Replace the cooking grates and turn all burners to high.

When grill is hot, turn off all burners but the one the wood chips are resting on (leave that one on high) and adjust the heat so the temperature stays around 325F. Spray a “V” roasting rack with cooking spray, place the turkey breast-side down, and position in the middle of the indirect heat area. Close the cover and cook for 2 hours, turning the rack 180 degrees halfway through.

After 2 hours, flip the bird over head-to-toe (so to speak—breast should be up now, and neck where the tail was) and grill for another 1 to 1-1/2 hours, turning the rack 180 degrees halfway through. Use a thermometer inserted into the thickest part of the leg without touching bone to test if the turkey is done (should read 145F).

Take the turkey off the grill, tent loosely with foil and let rest for 20 minutes before carving.

Serves 12

Simplest Roast Chicken

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I’ll admit it: When it comes to making roast chicken, I’m lazy. There are techniques that have you rotating the bird every few minutes so that it turns browns evenly, but I like to pop it in the oven and not think about it again (aside from swooning over the scent) until the timer goes off for good. And good—very good—is what we’ve found this bird to be. You don’t have to use an organic, free-range chicken, but we’ve found that it pays off in both flavor and juiciness.

simplest-roast-chicken-recipe1 (3-1/2 pound) good-quality chicken (take this to mean what you like: free-range, locally-raised, organic . . . just preferably not a brine-injected, mass-produced one)
Sea salt and freshly ground pepper, to taste
8 thyme sprigs
1 lemon, halved lengthwise

Preheat oven to 400 degrees F.

Gently work your fingertips under the breast, leg and thigh, and rub meat with salt and pepper (I like to fill a separate little ramekin with a mix of salt and pepper to do this so I don’t get my pepper grinder all chicken-y). Sprinkle more salt and pepper on top of skin and in cavity. Stuff the thyme sprigs under the skin and the lemon halves into the cavity.

Roast on a V-rack in a roasting pan, breast side up, for 60-75 minutes, until the legs pull away easily and the juices run clear. Let chicken stand at room temperature for 15 minutes (tent it with foil to keep it warm) before carving.

Serves 4

Mahogany Grilled Chicken

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To me there’s something beguiling about a bronzed grilled chicken leg, and these most certainly fill that bill. Serve with fresh, cool, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures. These grilled chicken legs are stunning picnic or potluck fare. You don’t have to tell anyone how easy they are to make!

mahogany-grilled-chicken[amd-zlrecipe-recipe:219]

Chicken and Mushroom Lettuce Cups

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I find that finger food naturally slows down a meal and focuses attention. When you’ve got juice dripping down your wrist and have to reach over your neighbor for the lettuce platter, it’s hard not to have the meal take on a different tenor.

chicken-mushroom-cups-recipe

2 teaspoon sesame oil
3 garlic cloves, minced
3 cups minced cremini mushrooms
1 cup minced shiitake mushrooms
1 pound ground chicken breast
3 cups shredded Napa cabbage
Kosher salt and crushed red pepper
1 (8-ounce) can whole water chestnuts, drained and minced
1 cup minced green onions
2 tablespoons oyster sauce
2 tablespoons soy sauce
1/4 cup chopped fresh cilantro
24 Bibb lettuce leaves

Heat sesame oil in a large skillet over medium heat. Add garlic and sauté for 2 minutes. Add mushrooms and chicken and sauté for 6-8 minutes, until meat is no longer pink and mushrooms are tender. Add cabbage, salt, red pepper and water chestnuts, and cook for 5 minutes, until cabbage wilts and liquid has evaporated. Remove from heat and stir in onions, oyster sauce and soy sauce. Cool slightly and stir in cilantro.

Serve with a platter of lettuce leaves.

Serves 6 as a main course and 8 as an appetizer

Thai Chicken Larb

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Larb is a type of salad made with minced or ground meat. This version uses chicken, but you could make it with duck or even pork or lamb. Serve this flavorful filling with lettuce leaves and let everyone stuff their own to give a flavor of the communal nature of Thai meals.

1-1/2 tablespoons grated lime rind
1/2 cup fresh lime juice
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons fish sauce
1-1/2 tablespoons brown sugar
1 teaspoon finely chopped serrano chile
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
1-1/2 pounds ground chicken (or turkey)
2 tablespoon minced shallots
1 cup coarsely chopped fresh mint
1 head romaine lettuce (or 1 head of cabbage), leaves separated

Combine first 8 ingredients, stirring until sugar dissolves.

Heat oil in a large skillet over medium-high heat. Add chicken and shallots, and sauté 5 minutes, stirring to crumble. Drizzle with juice mixture, stirring to coat. Turn into a bowl and mix with mint. Serve with lettuce or cabbage leaves.

Serves 4

Crisp Cornish Hens with Spiced Pomegranate-Honey Glaze

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Removing the skin from the hens both decreases calories and increases the impact of this vibrant, spicy glaze. If you’ve never cooked with Cornish hens before, you’re in for a treat.

pom-cornish-hens-recipe

Hens:
2 (1 1/4-pound) Cornish hens, halved and skin removed
1 teaspoon thyme, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced

Glaze:
4 teaspoons olive oil, divided
1 garlic clove, minced
1/3 cup pomegranate juice
1/3 cup honey
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper

Preheat oven to 425. Spray a large, heavy duty roasting pan with cooking spray and place it on the middle rack of the oven. Mix together garlic, thyme, salt and pepper and rub onto hens. Let sit on a plate while preparing the glaze.

Heat 1 teaspoon olive oil over medium heat in a small saucepan and sauté garlic for 2 minutes, until just beginning to color. Add remaining ingredients and simmer for 8-10 minutes, until thickened to a syrup consistency. Remove from heat.

Heat remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Sear hens breast down for 5-8 minutes, in batches if need be, until deeply browned. Brush hens with glaze and transfer to the roasting pan, breast up. Brush again with glaze. Roast for another 20 minutes, brushing often with remaining glaze.

Serves 4