Best 3 Chicken In The Heather Recipes
Chicken in the heather is a classic Scottish dish that is traditionally made by wrapping a chicken in heather and roasting it over an open fire. This method of cooking imparts a unique flavor to the chicken, as the heather infuses it with its smoky and aromatic essence. While the traditional method of cooking chicken in the heather is still popular, there are now many variations on the recipe that can be made in a home kitchen. These variations often involve using a духовке or grill instead of an open fire, and they may also include additional ingredients such as vegetables, herbs, and spices. No matter which method you choose, chicken in the heather is a delicious and flavorful dish that is sure to impress your guests.
Let's cook with our recipes!
CHICKEN IN THE HEATHER
Here is a simple recipe using clear heather honey and other flavours to create a tasty roast chicken dish. While heather honey is the best, other clear honey will suffice. recipe from rampantscotland.com
Provided by Queen Dana
Categories Whole Chicken
Time 1h30m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in an oven-proof casserole dish. Mix all the other ingredients together and pour over the chicken. Cover the dish and cook in a pre-heated oven at 375F for an hour. Baste the chicken thoroughly with the juices and sauce and return to the oven for another half hour uncovered. The chicken will brown as a result. Serve with boiled or creamed/mashed potatoes and fresh vegetables.
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
HEATHER LOCKLEAR'S CHICKEN TARRAGON
Make and share this Heather Locklear's Chicken Tarragon recipe from Food.com.
Provided by Lennie
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour.
- In large skillet, heat 3 tbsp butter and brown chicken on both sides.
- Transfer to a plate to hold.
- Add shallots to the skillet and saute briefly.
- Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles.
- Add reserved flour and whisk to make thick paste.
- Sprinkle with tarragon and whisk in the broth.
- Return the chicken to skillet; cover and cook until tender, about 25 minutes.
- Transfer chicken to heated platter and keep hot.
- Add remaining butter and the cream to the skillet.
- Heat, stirring the sauce, then pour over the chicken.
- Garnish with fresh tarragon sprigs.
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Whenever possible, use fresh, organic produce and free-range or pasture-raised meat and poultry.
- Don't overcrowd the pan: When searing or frying chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Let the chicken rest before serving: After cooking the chicken, let it rest for a few minutes before serving. This will allow the juices to redistribute, resulting in more tender, flavorful meat.
Conclusion:
Chicken in the Heather is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, Chicken in the Heather is sure to please. With its simple ingredients and easy-to-follow instructions, this dish is a great choice for both beginner and experienced cooks alike. So next time you're looking for a delicious and satisfying meal, give Chicken in the Heather a try. You won't be disappointed!
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