Chicken

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Pressure Cooker Paella with Chicken and Sausage

Pressure Cooker Paella

 I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.

The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That’s it!

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Crispy, Golden Turkey Skin: 4 Methods Put to the Test (and One Winner!)

I’ve been wrist deep in the business end of chickens all week. I’m on a quest to determine the best way to achieve perfect deep, golden, crispy skin, both for our everyday roast chickens and also for that bird of all birds — the Thanksgiving turkey.

Why? A well-roasted bird makes an undeniably beautiful presentation on your holiday table. Also, of course, the snap of salty, crisp skin with each tender morsel of meat is a little bite of heaven. In the end, we want a bird with tender, flavorful meat, and deeply golden, crispy skin. The goal is to inject the meat with moisture while eliminating it from the skin.

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Chicken Enchiladas Verdes

Chicken Enchiladas Verdes

Do you ever cook with tomatillos? They look like little lanterns, with their green papery husks.

Sometimes people mistake them for green tomatoes (doesn’t help that their Spanish name is “tomate verde”); they are nightshades, like eggplants and peppers, and therefore distant cousins of tomatoes, but the taste is quite different.

The tomatillos I grow in my garden here in Northern California ripen in September and October, but most of the tomatillos we get from the market come all year round from Mexico. When my tomatillos are ripe, I make a large batch of Mexican salsa verde, perfect for tortilla chips, great with eggs, and awesome in these enchiladas!

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Chicken Florentine Pesto Pasta

Chicken Florentine Pesto Pasta

Dear chicken Florentine. I like you. I like your spinach and your cream sauce.

But honestly? I don’t love you. You’re missing a little pizzaz.

So, I would like to introduce you to my friend pesto pasta.

You kinda need that punch from the pesto’s garlic, basil, and Parmesan.

Now we have the makings of love. Go forth and multiply.

Recipe and photos updated, first published 2011

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First he became a rock, now French artist wants to be a chicken

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He spent two weeks inside a stuffed bear. He lived inside a hollowed-out rock. And now he’s ready to transform into a chicken. 

French artist Abraham Poincheval isn’t your conventional artist, and his stunts and performances are redefining the meaning of “immersive” artwork. 

For his latest oeuvre, simply entitled “Oeuf” (Egg), Poincheval will live inside a glass vivarium, wrapped in an insulating blanket designed by Korean artist Seglui Lee, until 10 eggs he’s sitting on are hatched. 

“I will, broadly speaking, become a chicken,” said Abraham Poinchevalpic.twitter.com/gkBIumLKy3

— Madeleine Emerald (@emeraldthiele) March 30, 2017 Read more…

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