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Archive for October 2015

zucchini casserole thing, chicken cooked in milk, ham and cheese scones

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I made chicken cooked in milk in the slow cooker the other day:

Slow-Cooker Chicken in Milk

Serves 4 to 6

4- to 5-pound chicken
1 tablespoon salt
1/2 tablespoon pepper
1 tablespoon olive oil or canola oil
1 cup hard cider or apple juice
10 cloves garlic, left unpeeled
1/4 cup lightly packed sage leaves [I did not have fresh sage so I used 1 Tbsp dried sage leaves. 1/4 cup seems like an alarming amount of sage]
1/2 whole cinnamon stick (about 3 inches long) [I used a whole cinnamon stick]
Zest from two medium lemons
2 1/4 cups whole milk

Remove the chicken from its packaging and pull the bundle of giblets from inside; discard or reserve the giblets for another use. Pat the chicken dry with a paper towel. Mix together the salt and pepper, and rub this all over the chicken.

→ At this point, you can sear the chicken for deeper flavor, or you can transfer it directly to a 6-quart or larger slow cooker, breast-side down. If you skip the searing step, reduce the amount of cider to 1/2 cup and don’t use the olive oil.

To sear the chicken, warm the tablespoon of oil in a large skillet over medium to medium-high heat. Sear the chicken on all sides until deep golden-brown; use tongs to help turn it as you sear. The heat in the pan should be hot enough that you hear a constant sizzle as you sear the chicken; reduce the heat slightly if the oil begins to smoke.

Transfer the seared chicken to the bowl of a 6-quart or larger slow cooker and lay it breast-side down.

Pour off any grease left in the pan and return the pan to heat. Add the cider and scrape up any browned bits from the bottom of the pan as the cider simmers. Continue simmering the cider until it has reduced by roughly half. Pour the cider over the chicken.

Rub any loose papery skins from the garlic cloves, but otherwise leave them in their peels. Scatter the garlic cloves, sage leaves, cinnamon stick, and lemon zest on top of and around the chicken, then pour the milk over top.

Cover the slow cooker and cook for 4 to 6 hours on low heat.

To serve, lift the chicken from the slow cooker and transfer it to a cutting board; the legs or wings may fall off. Carve the chicken into pieces; you can leave the skin on or remove it, as you like.

Scoop the garlic cloves from the cooking liquid and scatter them over the chicken pieces. Transfer the liquid to a serving dish, straining if you’d prefer to remove the solid curds (although they’re tasty!). Serve everything while still piping hot.

Tonight I made a zucchini and rice casserole thing to use up a bunch of old food in the fridge. Came out great, actually. Zucchini casserole is a misnomer as it doesn’t have a huge amount of zucchini, but it was what I thought of first.

1 yellow onion, diced

4 cloves garlic, minced

1 large zucchini, diced

1 head broccoli, cut into small florets

1 bunch dinosaur kale, shredded

1 container cherry tomatoes, chopped

About 2 cups cooked white rice (we had this left over from a takeout Indonesian meal)

About 1 cup shredded cooked chicken (we had this leftover from the slow cooker chicken meal)

1 rib celery

1 Tbsp butter

1 Tbsp flour

1 1/2 cups whole milk

1/2 large container cottage cheese

1/4 cup feta cheese, crumbled

3 large eggs

Nutmeg

Oregano

Paprika (sweet and smoked)

Salt

Pepper

About 1/4 cup seasoned breadcrumbs

Olive oil

Preheat the oven to 400 degrees. Saute the onions and garlic in olive oil and butter until translucent. Add the zucchini, broccoli, kale, and flour, and cook, stirring, for about 5 minutes. Add the tomatoes and milk and cook, scraping and stirring to incorporate the flour and browned bits into the liquid. Add the chicken, rice, cheese, eggs, and seasonings, and mix everything together well. Sprinkle the breadcrumbs over the top and dot with butter or drizzle with oil. Bake for 30 minutes or until brown.

And ham and cheese scones:

2 3/4 cups flour

1 Tbsp + 1 tsp baking powder

1 Tbsp sugar

1/2 tsp salt

1 Tbsp dried rosemary

1 tsp dried thyme

1/2 cup cheddar cheese, cubed

1/4 cup ham, chopped

5 Tbsp butter, cut into pieces

4 cloves garlic, minced

1 cup whole milk

1 large egg

Preheat oven to 400 degrees. Mix together the flour, baking powder, salt, sugar, and herbs. Rub in the butter as for pie crust, leaving pea-sized pieces unincorporated. Mix in the ham, garlic, and cheese. Mix in the milk and egg. Drop in scone-sized lumps onto a Silpat sprayed with baking spray (on a baking sheet, obv.) I guess a scone-sized lump is like the size of 2 walnuts or a medium egg? I wound up with around 20 scones total. Bake for around 30 mins, until they seem lightly browned.

Written by orata

October 4, 2015 at 10:22 pm

Posted in recipes

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