"CHICKEN SOUP RECIPE"

CHICKEN SOUP INGREDIENTS

1 whole 3-4lbs chicken
1 medium onion cut into wedges
3 cloves garlic smashed with flat side of knife
2 stalks celery leaves and stems chopped
Stems and roots from 1 bunch of cilantro
2 bay laurel leaves (or 1 california bay leaf)
1 Tbs kosher salt
2 carrots, each cut into 2-3 large pieces
1 avocado
cilantro and lime for serving

CHICKEN SOUP COOKING PROCEDURES

1. Put the chicken in a stock pot just big enough to hold it. Scatter the onion, garlic, celery, cilantro, bay leaves and salt around the chicken. Cover the chicken with water, put a lid on the pot, and bring it to a boil over high heat. Continue boiling for 5 minutes. Then, turn off the heat, allowing the chicken to poach in the water for 45 minutes (don’t open the lid during this time).

2. When the chicken is cooked, remove it from the stock and allow it to cool off enough to touch. Remove and discard the skin, then strip the meat off the bones into bite size pieces. Cover the chicken and refrigerate until the soup is done.

3. Return the bones back into the stock pot along with any collected juices from the chicken. Cover, and return the soup to a boil. When it boils, turn down the heat and simmer for 3 hours.

4. Strain the stock through a fine mesh sieve and discard the solids. Skim off any excess oil then add the soup back to the pot along with the carrots. Cook the carrots until tender and salt the soup to taste.

5. To serve, put down some chicken, carrots and avocado in a bowl. Pour the hot stock over everything and garnish with cilantro and a wedge of lime.

"CHICKEN SOUP RECIPE"

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"ROAST CHICKEN RECIPE"

ROAST CHICKEN INGREDIENTS

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
ROAST CHICKEN COOKING PROCEDURES

1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

4. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

"ROAST CHICKEN RECIPE"

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"BUTTER CHICKEN RECIPE"

BUTTER CHICKEN INGREDIENTS

125ml (1/2 cup) natural yoghurt
1 tablespoon lemon juice
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
1kg chicken breast fillets, chopped
125g cashews, roasted
60g unsalted butter
1 tablespoon sunflower oil
1 onion, finely chopped
1 teaspoon ground cardamom
1 cinnamon stick
1 Indian bay leaf* or normal bay leaf
2 teaspoons sweet paprika
425g can tomato puree*
150ml chicken stock
250ml (1 cup) thickened cream
Steamed basmati rice, to serve

BUTTER CHICKEN COOKING PROCEDURES

1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.

2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.

3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.

4. Garnish with cashews, chopped coriander and serve with rice.

"BUTTER CHICKEN RECIPE"

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"FRIED CHICKEN RECIPE"

FRIED CHICKEN INGREDIENTS

1 egg, beaten
1 cup buttermilk
One 3-pound chicken, cut into 6 pieces
1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 Tablespoons paprika
1 Tablespoon onion salt
1 teaspoon garlic powder
2 Tablespoons Accent (MSG seasoning)
1 can lard (or one 3-pound can Crisco), enough to cover chicken in fryer (see Secret Recipe Tips below)

FRIED CHICKEN COOKING PROCEDURES

1. Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.

2. Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

3. Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions for your pressure fryer.

4. Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.

5. Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.

6. Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.

7. Repeat with the remaining 2 pieces of chicken.

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"CRISPY PATA RECIPE"

CRISPY PATA INGREDIENTS

1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
6 pieces dried bay leaves
2 tablespoons whole peppercorn
4 to 6 pieces star anise (optional)
6 teaspoons salt
2 teaspoons ground black pepper
2 to 3 teaspoons garlic powder
12 to 15 cups water
8 to 12 cups cooking oil

CRISPY PATA COOKING PROCEDURES

1. Pour water in a cooking pot then let boil.

2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.

3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).

4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.

5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.

6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.

7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.

8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.

9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

10. Share and enjoy!

"CRISPY PATA RECIPE"

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"POCHERO RECIPE"

POCHERO INGREDIENTS

500 grams pork pata slice (pork belly and ribs may also be used)
1 cup tomato sauce
4 gloves garlic, minced
1 medium red onion, chopped
10 to 15 pieces baguio beans
1 bunch bokchoy or pechay, roots removed
1 small sweet potatoes, peeled and quartered
4-6 pieces banana (saba) or plantain bananas, peeled and cut diagonally into 2
4 cups of water
2 tablespoons cooking oil for sauteing
2 small potato
1 tablespoon salt
1 pork broth cube
1/4 black ground pepper
1/8 teaspoon msg

POCHERO COOKING PROCEDURES

1. In a pot or casserole, heat oil and brown garlic and onion.

2. Put-in pork, stir fry until brown, then add salt, msg, black ground pepper and pork broth cube, stir constantly (mix well).

3. Add tomato sauce, stir then add water. Simmer for 30-45 minutes or until meat is tender (medium heat upon boil).

4. Add sweet potato, potato and plantain bananas then simmer again for about 5-10 minutes or until cook. Put-in baguio beans.

5. Add bokchoy or pechay, then simmer for 2-3 minutes.

6. Remove from heat. Ready to serve.

"POCHERO RECIPE"

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"CHICKEN EMPANADA RECIPE"

CHICKEN EMPANADA INGREDIENTS

Chicken Breast
Crisco Shortening
Potatoes
Green Peas
Raisins
Chicken stock
All Purpose Flour
Vegetable Oil
Sugar
Garlic
Onion
Salt and Pepper

2 pounds Chicken Breast
2 medium Potatoes, cut in small cubes and fried
1/2 cup Green Peas

1/2 cup Raisins
1/2 cup Chicken Stock
4 cloves Garlic, minced
1 medium Onion, chopped
Salt and PepperDough
2 cups All Purpose Flour
1/2 cup Vegetable Oil
1/2 cup Water
pinch of SaltRoll-in Fat
2 cups All Purpose Flour
3/4 cup Crisco Shortening
1/2 cup Sugar

CHICKEN EMPANADA COOKING PROCEDURES

1. Boil the chicken breast in 2-3 cups water with 1 medium onion, then cut in cubes.

2. Saute the garlic and onion, then add the chicken and all other ingredients. Set aside to cool.

3. Mix all the dough ingredients together. In a separate container, mix the roll-in fatingredients together.

4. Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.

5. Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.

6. Flatten the dough and roll like a jelly roll. Cut to divide in 18 - 20 pieces.

7. Roll out with the cut side up to 3 inch circle, spoon the filling in and fold the dough to make a half moon shape.

8. Crimp the edges or press the edges with the tines of a folk to seal.

9. Deep fry in oil until golden brown, or bake in a pre-heated oven at 375 ° F for 25-30 minutes.

"CHICKEN EMPANADA RECIPE"

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