Mary's Free-Range Chicken (never frozen!) is served at many of my favorite foodie restaurants, including French bistro Chic in Mid-City LA. It's extra juicy and my home-cooked chicken wow'd my brother who is a foodie from San Francisco (you know they are tough critics in SF!). You can get it vacuum-packed in a family pak (to save money!) from Whole Foods. When the chicken is free-range and local, it is just a great tasty base for whatever you decide to do to cook with it.
Here are some flavor profiles that I've found that keep me never bored with chicken---you can bake/roast, steam, or cook in your pan for different texture or cooking-time preferences:
* ginger and lemongrass
* garlic and rosemary
* onions and citrus (lemon or orange)
* shallots and oregano (or any green herbs like thyme or basil or ALL of them in combo!)
* ginger, soy sauce, rice wine, and shitake mushroom
As usual, I'll pair up my chicken with some seasonal veggies and greens. What are your favorite flavors for chicken?
Chocolate Zucchini Cake Recipe
4 days ago