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If using a conventional oven, bake at 350 ° for 20 minutes, increase the heat to 425 ° and cook for fifteen minutes more. If using convection oven, adjust the temperature to 325 °, and 400 ° respectively

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Bacon wrapped turkey "Filet mignon"

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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24 ounces turkey tenderloin -- or as many 3 oz portions as needed

8 strips bacon

2 tablespoons olive oil

Cut each tenderloin into 3 oz portions. Wrap each piece with bacon and secure with toothpick

Heat the oil in a skillet and cook pieces for 4 minutes on each side. Turn on edge to brown bacon

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Ballotine de Volaille Braisee

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- French Charcuturie

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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6 each Chicken leg quarters -- deboned

6 ounces Ground Pork

6 ounces Ground Veal

3 ounces White bread crumbs

9 tablespoons Milk

3 fluid ounces Clarified butter

3 ounces Yellow onion -- Minced

3 cloves Garlic -- Minced

3/4 teaspoon Quatre d' epices

Preheat the oven to 400°

Grind the pork and veal.

Combine the milk and the bread crumbs. Let rest for five minutes

In a sauté pan, add the clarified butter, and cook until tender but not browned the yellow onions, add the garlic and spices

Combine the ground meat, soaked bread crumbs, and seasoned onions, using your hands, mix well to combine

Divide the mixture and stuff the de-boned leg quarters. Sear in sauté pan all sides, and finish in the oven for about 20 minutes.

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Braised red chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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10 ounces shroyu soy sauce

1/3 cup chinese rice wine -- sub sake or dry sherry

1/2 cup scallions -- chopped

3 tablespoons brown sugar

2 slices fresh ginger root

2 each star anise

1 each cinnamon stick

1/4 teaspoon crushed red pepper

4 each chicken leg quarters -- skin removed

In a skillet or large sauté pan, bring the soy, wine, scallions, sugar, ginger, anise, cinnamon and crushed pepper to a boil.

Add the chicken and cover with lid. Reduce to a simmer for 30 minutes. Turn the chicken and cook for 10 minutes longer. Remove to a platter and keep warm

Bring the sauce back to a boil and reduce to a syrup.

Brush on to chicken and serve.

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Breaded Chicken cutlets - reduced fat method

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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24 ounces chicken breast, no skin, no bone, R-T-C -- 6 oz each

4 tablespoons flour

3 each egg whites -- whisked

1 tablespoon water

1 cup bread crumbs

Butterfly each chicken breast. Pieces of meat are sometimes butterflied to make them larger and more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour.. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop

Preheat oven to 425°. Spray a sheet tray with oil spray. Place the breaded chicken on the tray and spray with oil. Place in the hot oven and cook for 10 - 12 minutes.

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Breaded Chicken cutlets - traditional fried method

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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24 ounces chicken breast, no skin, no bone, R-T-C -- 6 oz each

1 cup flour

2 each eggs -- whisked

2 cups bread crumbs, seasoned

1/4 cup olive oil

Pieces of meat are sometimes butterflied to make them larger and more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Heat the oil in a heavy skillet to 350° and fry the breasts about 4 minutes each side until browned and internal temperature of 165°

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Cajun Fried Turkey

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 12-15 lb turkey

peanut oil

Chris's Spicy Seasoning For Chicken and Turkey

brining solution (see below)

Equipment needed: Turkey frying set with large pot and burner assemble; deep frying thermometer; FIRE EXTINGUISHER; heavy clean length of steel wire.

THIS IS TO BE DONE OUTSIDE ONLY AND AS FAR AWAY FROM ANY FLAMMABLE STRUCTURES AS POSSIBLE.

Place turkey in the frying pot. Cover with water to exceed the top of the turkey by 1 inch. Remove turkey. With tape or marker, mark the level of the water in the pot. Drain water from pot into the brining bucket. Place the turkey in other pot of bucket. Prepare brine based on the amount of needed to cover (may require more than one gallon). For every 1 gallon of water, add 1 cup brown sugar, 1 cup kosher salt. Dissolve sugar and salt in water and pour over turkey. Let brine for 30 minutes per pound. Drain, rinse and pat dry. Rub the turkey with Chris's seasoning. Run wire through neck and out the back. Complete the loop and secure with enough excess to use as a handle to place and remove turkey from oil.

Dry the fryer completely and when ready to fry, fill pot with oil up to the mark. Remove tape if used.

Preheat oil to 375°

Carefully lower into hot oil, this will bubble and boil like crazy.

Fry for 3 minutes per pound, turkey will float when done, turn off burner and using wire handle, carefully remove from oil and drain.

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Cajun Jambalaya

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - SE Entree, Pork

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 pound Bacon

1 each fryer chicken -- 3-4 pounds, cut into 8 sections

1 1/2 cups Cubed smoked Ham

1 medium Red Pepper And 1 Med. Green Pepper, Halved

1 large Onion -- chopped (1 c.)

1 clove Garlic -- minced

2 cups Raw Long Grain Rice

1 pound tomatoes -- seeded and chopped

2 1/2 cups Chicken Broth

2/3 tablespoon salt

Dash to 1/2 tsp. cayenne pepper

1 pound raw shrimp -- shelled & deveined

Chopped parsley

Fry the bacon slices in a large kettle just until it begins to turn crisp. Remove and reserve bacon. Dice when cooled

Brown the chicken, a few parts at a time, in pan drippings, turning with tongs to brown on all sides; remove and reserve; keep warm.

Brown the ham cubes and diced peppers in the same pan; remove with slotted spoon and reserve.

Sauté the onions and garlic until soft in pan drippings, sprinkle in the rice and cook, stirring constantly, until rice is evenly coated and begins to brown.

Add the tomatoes and liquid, chicken broth, salt and cayenne. Bring to boil. Stir in the ham and cooked peppers

Arrange chicken on rice; cover.

Bake in 375 °, 50 minutes. Add the shrimp; cover the pot and bake 10 minutes longer, until rice and chicken are tender and liquid is absorbed. Top with reserved bacon and chopped parsley.

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Cashew Chicken With Bok Choy

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 cup Chicken Stock

1/2 cup Dry Sherry

1/2 cup Soy Sauce

1 1/2 teaspoons Cornstarch

1/4 cup Vegetable Oil

1 cup Raw Cashews

1 1/2 teaspoons Ginger Root -- grated

1 clove Garlic -- minced

3/4 teaspoon Szechwan Peppercorns

2 pounds Chicken -- sliced

1 1/2 pounds Bok Choy

4 each Scallion -- sliced thin

In a small mixing bowl combine the stock, sherry, soy and cornstarch

In wok, heat the oil and cook cashews, remove and drain on paper towels. It is important to do this quickly, an do not allow the cashews to rest in the pan as they will likely scorch.

Add the ginger, peppercorns and garlic to the wok, stir until fragrant, and transfer to bowl with cashews

Add the chicken to the wok and stir-fry over high heat until done, transfer to a bowl

Add the bok choy, stir until tender, the return all the cooked items to the wok to finish

Serve over cooked rice and garnish with sliced scallions

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Cassoulet

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Entree, Game

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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8 Oz Fresh Sausage -- sliced into rounds

1 Ea Onion -- diced

1 Tbsp Fresh Thyme

2/3 C White Wine

2 C White Beans, Cooked

2 C Chicken Stock

1 1/2 C Cooked Duck

1 Tbsp Fresh flat-leaf parsley -- chopped

In a heavy stock pot or stove top casserole, add the sausage rounds, cook until browned. Remove the sausage and add the onions and cook over medium high heat for 5 minutes.

Add the thyme and wine and bring to a boil and deglaze the pan.

Mash 1/4 of the white beans and add to pot. Add the stock and stir to combine

Add the remaining beans and meats and simmer for 10 minutes

Sprinkle with chopped parsley

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Chicken Adobo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 C White Wine Vinegar

4 Cloves Garlic -- minced

2 Tbsp Soy Sauce

2 Ea Bay Leaf

1/2 Tsp Black Pepper

4 Ea Chicken Breast -- s/b

1 C Tomato -- seeded and diced

2 Ea Scallion -- slice thin

1/4 C Water

1 C Rice

1 1/2 C Water

In a zip-lock plastic bag, combine the vinegar, garlic, soy sauce, bay and pepper. Add the chicken - turn to coat, squeeze out the excess air and chill for at least 1 hour.

Carefully transfer this mixture to a sauté pan and bring to boil. Reduce to a simmer for 25 minutes

Mix tomato and scallions in a small bowl and season with salt and pepper.

Cook the rice and keep warm

Plate rice, top with chicken, top with tomato mix

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Chicken and rice pot

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each chicken -- cut into pieces

1/4 cup butter -- or drippings

1 each onion -- quartered

1 rib celery -- cut into large chunks

5 cups water

1 1/2 cups rice

Begin by removing any package of inside parts. Rinse and drain the chicken. Place the bird on the back with the legs pointed toward you. With a very sharp chef knife, remove the tip and first joint of the wings. Save for stock. Next, slice through the skin between the legs and the breast. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone. Cut along the backbone, through the ribs until you reach the neck area. Place the breast inside up and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Heat the butter or drippings in heavy pot with lid.

Brown the chicken on all sides about 2 minutes per side. Add the onion and celery, cover the pot and reduce the heat to very low and cook for about 20 minutes.

Remove the lid, add the water, cover and increase the heat to medium and cook for about 30 minutes

Remove the onion and celery and season the dish with salt - should seem slightly salty because the rice will absorb the salt

Add the rice and stir. Cover and bring to boil, reduce heat to lowest setting and cook covered for about 20 minutes.

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Chicken and Salsa Wraps

Recipe By: Chris Koch

Serving Size : 4

Categories : Entree, Poultry Sandwiches

Amount Measure Ingredient -- Preparation Method

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1 medium tomatoes -- chopped

1/2 4-ounce can diced green chiles -- see notes*

1/8 cup sliced green onions -- including tops

1/2 tablespoon chopped fresh cilantro (optional)

1/2 teaspoon vegetable oil

3/8 pound chicken breast halves without skin

1 tablespoon water

1 teaspoon chili powder

4 large flour tortillas (burrito size) -- warmed to soften

6 small flour tortillas (fajita or soft taco size) -- warmed to soften

In large bowl, combine tomatoes, chilies, green onions and cilantro; set aside

In large skillet, heat oil over medium-high heat; add chicken then cook about 2 minutes. Add water and Taco Spices & Seasoning; continue to cook until chicken is cooked through. Mix in tomato salsa mixture to skillet of seasoned chicken.

Place 1/2 or 1/3-cup filling on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve.

NOTES : Fillings may be prepared the night before, then wrapped in tortillas the next day or at the picnic!

* For more mild version, use 2 tablespoons green chilies instead of whole can.

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Chicken And Sausage Jambon A La Ya

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Lard

2 tablespoons Flour, All-Purpose

1/4 pound Butter

2 each Onion

1 each Green Bell Pepper

3 ribs Celery

3 Gloves Garlic

1/2 bunch Parsley

1/2 bunch Basil

1/4 cup Cajun Seasoning For Birds

28 ounces Tomatoes, Crushed

3 ounces Tomato Paste 6 Oz

1 each Chickens 2-3 Lb Ea

3 quarts Water

1/2 pound Tasso -- diced

1 1/2 pounds Andouille Sausage -- Sliced into rounds

4 cups Rice

2 bunches Scallion

In a large soup pot, place the chicken and cover with water. Bring to boil, reduce to simmer for 30 minutes. Remove chicken and reserve broth. Boil the broth to reduce the total volume to 1/2. When chicken is cool enough to handle, remove the meat and discard the skin and bones. Dice the meat.

While the chicken is cooking make your roux. In a heavy sauté pan or skillet, melt the lard. Stir in the flour all at once and cook over high heat, stirring constantly until very dark brown Cajun roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes. The longer you cook the roux the darker it will become. The darker the roux the less thickening power it has. A Cajun roux is more about flavor than thickening. Also be careful in your roux making. A burnt roux will not thicken at all.

It is important to remove the roux from the skillet to keep it from over cooking.

Return the skillet to the heat and melt the butter. Add the onion, peppers, celery, garlic parsley and basil, cook for 5 minutes

Add the Cajun seasoning, turn heat source off or remove pan from heat. Mix in the crushed tomatoes and tomato paste. Blend well.

To the soup pot of poaching liquid, add the vegetable mixture, diced tasso and andouille. Whisk in the reserved roux. Bring to a boil.

Add the rice, bring back to boil, reduce heat to the lowest setting, cover and cook for 20 minutes.

Garnish with sliced scallions.

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Chicken breast stuffed with sundried tomato ricotta - chicken cream sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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8 Ea Sun-Dried Tomatoes

1 C Boiling Water

2 Oz Ricotta Cheese

1 Ea Egg White

1 Tsp Fresh Basil -- chiffonade

1 Tsp Garlic -- minced

1 Tsp Shallot -- minced

4 Ea Chicken Breast -- s/b

1 Tbsp Olive Oil

1 Tsp Shallot -- minced

1 Cup Chicken Stock

2 Tbsp Heavy Cream

1 Tbsp Parmesan Cheese

1 Tsp Garlic -- minced

3 Ea Scallion -- slice thin

Rehydrate the tomatoes. Chop them fine and make a paste of the tomatoes, cheese, egg, basil, garlic and shallots.

Pieces of poultry and meat are sometimes butterflied to make them larger and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Spread a layer of mixture on the breast, roll and tie if necessary

In a heavy skillet or Dutch oven, brown the chicken rolls on all sides about 3 minutes each side, reduce the heat to low. Cover and cook for 10 minutes

Remove the rolls and make the sauce. Increase the heat to medium high, add the olive oil and cook the shallots for 3 minutes

Add the stock and cream and stir to combine. Add parmesan, bring to near boil, the lower the heat to medium and simmer to thicken

Slice the rolls, transfer to a plate and sauce

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Chicken Cacciatore

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each chicken

3 tablespoons Flour

1/4 cup Olive Oil

2 tablespoons Shallots -- minced

1/2 cup Dry White Wine

3/4 cup Chicken Stock

1/4 cup Tomato Paste

1/2 each Bay Leaf

1/8 teaspoon Thyme

1/2 teaspoon Basil

1/8 teaspoon Marjoram

1 cup Button Mushrooms -- sliced

salt and pepper -- to taste

Begin by removing any package of inside parts. Rinse and drain the chicken. Place the bird on the back with the legs pointed toward you. With a very sharp chef knife, remove the tip and first joint of the wings. Save for stock. Next, slice through the skin between the legs and the breast. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone. Cut along the backbone, through the ribs until you reach the neck area. Place the breast inside up and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Season the chicken with salt and pepper. Place the flour in a plastic bag and add the chicken. Close the bag and toss to coat the chicken with flour.

Heat the oil in a skillet or sauté pan, brown the chicken (skin side down first) on both sides

Remove the chicken to a plate and keep warm. Pour off all but a couple tablespoons of oil/drippings from the chicken.

Add the shallots to the pan, and sauté until browned then deglaze the pan with white wine

Add the herbs, tomato paste and stock. Return the chicken and any juices to the pan, bring to a boil then reduce to a simmer. Cover and cook (simmer) for 30 minutes.

Add the mushrooms and simmer for 30 minutes more.

Adjust seasonings with salt and pepper

Description:

"chicken prepared in the style of the Hunter"

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Chicken Caprese Roulades

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic C -- Italian

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each tomato -- sliced in 8 slices

4 each chicken breast half without skin

8 each fresh basil leaves

8 ounces fresh mozzarella -- cut into 2 oz sticks

1 cup bread crumbs

1/4 cup flour

2 each eggs -- beaten

oil for frying

Slice the tomato into 8 slices. Sprinkle with salt and place on paper towel to drain

Preheat the oven to 400°

Butterfly each breast. Pieces of meat are sometimes butterflied to make them larger and more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped. If too thick pound to flatten to 1/4" thickness.

Position the breast with the "pointed" end away from you on the work surface. On the lower third of the breast, place two slices of tomato, top with two basil leaves and one piece of cheese.

Fold over the sides and roll up from the bottom.

Bread the roulades. The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour.. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop

In heavy skillet heat 1/2 inch deep oil to 350°

Fry the rolls on all side until browned, transfer to baking sheet. Finish in 400° for 10-12 minutes.

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Chicken Dijon with Scallion Coulis

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 tablespoons Dijon Mustard

3 teaspoons Olive Oil

2 tablespoons Fresh Italian Parsley -- chopped

2 tablespoons Fresh Thyme -- chopped

8 each Chicken Breast -- skin and boneless

For the Sauce

2 tablespoons Olive Oil

4 bunches Scallion -- slice thin

2 each Shallot -- minced

2 cloves Garlic -- minced

8 ounces Green Chilies

2 cups Chicken Stock

8 teaspoons Lime Juice

In a large mixing bowl, whisk the mustard, the first measure of olive oil, parsley and thyme. Add the chicken and turn to coat. Cover and refrigerate for at elasf 1 hour.

In a sauté pan, heat the second measure of oil, add the scallions, shallot and garlic and cook for 1minute.

Add cilantro and chilies, remove to blender and purée

Return to pan, heat and add lime and season

Grill or broil chicken to 165° internal temperature. Serve the breast with sauce over top

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Chicken dinner with mustard sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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5 tablespoons Dijon mustard

1 1/2 tablespoons sugar

1 tablespoon lemon juice

1 3/4 cups water

4 each chicken breast half without skin

4 cups frozen mixed vegetables

1 cup couscous

2 cups water -- or use chicken stock or broth

1 teaspoon salt

In a skillet or sauté pan, stir together the mustard, sugar, lemon juice and 1/4 cup water. Bring to boil over high heat

Add the chicken to the sauce then reduce the heat to medium, cover and simmer for 5 minutes

Turn the chicken then add the vegetables and cook, uncovered for 5 minutes, taste and adjust seasoning

While chicken is cooking, bring the water or stock to a boil. Add the couscous, stir, cover and remove from heat for 5 minutes. Remove lid and fluff with fork

Serve chicken and vegetables over couscous

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Chicken Enchiladas Verde

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - SW Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each Chicken

3 cups Chicken Stock

Tubac Chile Verde

1/4 cup Sour Cream

12 each Flour Tortilla -- 8 inch

1/2 each Onion -- minced

3 cloves Garlic -- minced

1 teaspoon Dried Oregano

1/2 teaspoon Salt

2 each Bay Leaf

1/2 cup Onion -- minced

8 ounces Cheddar Cheese -- shredded

Place a chicken in a pot. cover with stock and bring to a boil. Reduce to low heat and cover to poach for 30 minutes.

When the chicken is cooked, remove form the liquid. Reserve the cooking liquid for soup or other uses. Once the chicken is cool, remove from the bone and shred the meat

Preheat the oven to 350° and grease a 9 x 13 baking pan

Combine Tubac Chile Verde sauce and sour cream in large bowl

Spread 1/2 c sauce in dish

Dip each tortilla in the sauce, lay flat on a plate, fill with 1/3 c chicken, tablespoon of minced onion and 1 tablespoon of cheese. Roll up snugly

Place in baking dish seam down, repeat for all tortillas

Top with the remaining sauce, onions and cheese

Bake 15-18 minutes until sauce in bubbly

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Chicken Français

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 each chicken breast half without skin

1 each egg -- beaten

1 cup flour

3 tablespoons olive oil

1 each salt and pepper to taste

1 each lemon

2 tablespoons butter

1/4 cup dry white wine

1/2 # pasta -- cooked

Pat the chicken breast dry and butterfly so that the thickness is even. Pieces of meat are sometimes butterflied to make them larger and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Sprinkle with salt and pepper. Slice the end off the lemon and make 4 slices. Save the rest until later

Heat the oil in a skillet until hot but not smoking.

Whisk the eggs until well blended with fork or whisk

Dredge the breast in flour making sure to coat completely.

Dip the chicken breasts into the eggs and quickly place in hot oil.

Fry the chicken for about 3 minutes, turn and cook for 3 - 5 minutes (depending in thickness) until done.

Remove the chicken from pan and keep warm. Drain excess oil from pan

Place pan back on heat, add the wine and boil to reduce the amount by 1/2. Squeeze the half of lemon into the pan

Remove the pan from the heat and add the butter. Swirl the pan until the butter melts, add the lemon slices

Place a portion of cooked pasta on plate. Place the chicken on the pasta and spoon on a little sauce and one slice of lemon per breast

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Chicken Fricassée

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 each chicken

3 tablespoons Flour

1/4 cup Olive Oil

2 tablespoons Shallots -- minced

1/2 cup Dry White Wine

3/4 cup Chicken Stock

1/4 cup Tomato Paste

1/2 each Bay Leaf

1/8 teaspoon Thyme

1/2 teaspoon Basil

1/8 teaspoon Marjoram

1 cup Button Mushrooms -- sliced

salt and pepper -- to taste

Season the chicken with salt and pepper. Place the flour in plastic bag, add the chicken pieces and shake to coat the chicken with flour.

Heat the oil in a heavy pan and brown the chicken (skin side down first) on both sides

Remove the chicken from the pan and keep warm

To the pan, add the shallots and sauté to browned then deglaze the pan with white wine

Add the herbs, tomato paste and stock. Return the chicken to the pan, bring to a boil then reduce to a simmer. Cover and cook for 30 minutes.

Add the mushrooms, cover and simmer for 30 minutes more.

Adjust seasonings.

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Chicken Marengo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French C -- Italian

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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8 tablespoons olive oil

4 each chicken breasts

1/2 cup onion -- chopped

2 cloves garlic -- minced

4 tablespoons cognac

1/2 cup flat leaf parsley -- chopped

1 pound mushrooms -- remove stems and chop

1 pound plum tomatoes -- seeded, diced

1/2 pound crayfish -- tails

1/2 cup dry vermouth

4 each eggs

4 slices country bread, toasted

Slice bread, brush with olive oil and toast in 400° oven until golden brown, about 15 minutes. Hold warm.

Heat a portion of the oil in a sauté pan and brown the chicken breast for about 3-5 minutes per side until internal temperature of 165°, remove from pan and keep warm

Add the onions to the pan with a little more oil if needed and sauté until slightly browned, add the garlic and cook for 1 minute, stirring to combine. Remove the pan from the heat, add cognac, return to the heat and flambé

Add the chopped mushroom stems, about 1/2 of the parsley and the tomatoes, simmer for about 5 -10 minutes. Return the chicken to pan and heat though.

In a separate pan, place the mushroom caps, vermouth and crayfish tails, bring to a boil, cover and remove from heat.

In sauté pan, place about 4 tablespoons of oil. Heat the oil and tip pan so that the oil collects where the pan bottom meets sides. Crack and egg into the oil and oil-poach (fry) to desired degree of doneness.

Place toast on plate, top with chicken breast, sauce. Garnish with mushroom cap, crayfish and egg

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Chicken Marsala - healthy

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 chicken breast half without skin

1/2 cup chicken stock

2 tablespoons shallots -- minced

1/2 pound mushroom -- quatered

1/2 cup veal stock

3/8 cup marsala wine

Salt and pepper -- to taste

Heat chicken stock in pan

"Sauté" for 3-4 minutes per side, remove and keep warm

Add the shallots to the pan, cook stirring for one minute

Add the mushrooms and "sauté" for one minute more

Add the veal stock and wine, bring to boil, return chicken to pan

Plate the chicken and top with mushrooms and drizzle with pan sauce.

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Chicken Parmesan

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each chicken breast half without skin

1 cup flour, all-purpose

1 1/2 cups bread crumbs

3 each eggs

1 cup vegetable oil -- for frying

12 fluid ounces spaghetti sauce

6 ounces parmesan cheese -- 1 oz each

Preheat the oven to 400°

Pound or butterfly the chicken breasts. Pieces of meat are sometimes butterflied to make them larger and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Heat enough oil in a skillet to shallow fry the chicken. Pan fry the breasts, about 3 minutes per side, remove to cookie sheet or baking pan and keep warm.

Top each fried breast with 2 oz of sauce and a slice of cheese

Place in hot oven to melt cheese

To reduce the fat, use the Oven Fry Method: spray a baking sheet liberally with olive oil spray. Arrange breaded chicken in single layer on sheet and spray surface of each breast. Bake at 425° for 12 minutes, remove, add sauce and cheese and return to oven for about 3 minutes to melt cheese.

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Chicken Roulade

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 each chicken breast, no skin, no bone, R-T-C -- 6 oz each

10 ounces Spinach Leaves

4 ounces Boursin

4 ounces Shiitake Mushrooms -- sliced

1 tablespoon Butter

In a skillet, melt the butter and sauté the mushrooms until soft.

Clean spinach, and clean again, add to sauté pan to just wilt. Blend in the Boursin

Divide the mixture by the number of chicken breasts, and with the breast skin-side down on the work surface, place the mix near bottom edge of the breast

Fold begin rolling the breast toward middle over the filling, tuck in the edges, roll completely

Place on sheet pan, season with salt and pepper and bake at 400° for 18-20 minutes. Remove with internal temp of 165°

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Chicken Satay

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 C Teriyaki Sauce

3/4 C Chunky Peanut Butter

1/2 C Water

1 Tbsp Sugar

1 tablespoon Ginger Root -- grated

1 Tbsp Chili Paste

1 Lb Chicken Breast -- strips

1/4 C Sesame Seeds

In a small heavy pan, whisk the Teriyaki, peanut butter, water, sugar, ginger root and chili paste together. Heat at medium for 20 minutes, the cool to room temp.

Marinate chicken in 1/2 of the sauce for 30 minutes and reserve 1/2 of thge sauce for the end.

Spray a baking sheet with oil spray.

Place the chicken strips on skewer, sprinkle with sesame seeds, then place on baking sheet

Bake a 350° for 15 minutes, or 400° for 7-10 minutes (depending on thickness of sliced chicken

Drizzle with remaining sauce

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Chicken sausage

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American - mid Atlantic Charcuturie

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons olive oil

15 ounces onion -- chopped fine

36 ounces chicken -- fat and scinew removed

12 ounces veal

1 1/4 teaspoons garlic -- minced

4 3/4 fluid ounces lard

3 tablespoons dried basil

9 fluid ounces ice water

1 1/4 teaspoons salt

1/4 teaspoon black pepper

In a skillet heat the oil over medium heat and cook the onions for 3 minutes without browning. Remove and cool

Grind chicken and veal with garlic, lard and basil, once through the large die and once through the small die

Add the cooled onions, water, mix well, chill

Poach a small amount of the mixture and correct seasoning

Stuff into casings or use plastic wrap and foil. Begin by tearing a sheet of plastic wrap about 1 foot long and laying it on the work surface. Divide the mixture by 4 and place 1/4 of the mixture on the plastic and form into a long loaf shape in the middle of the sheet. From the long edge nearest you fold the plastic over the sausage and place your hands in the middle. With gentle pressure, pull toward both ends and smooth the mixture into a log then roll up tightly -- repeat as necessary to make a sausage shape. Fold the end over. Now tear a sheet of foil 4 to 6" longer than the plastic sausage. Roll the foil around the sausage and seal the ends by twisting the excess foil. Fold twisted ends onto the roll.

Bring a large pan of water to about 180° (less than a simmer) and poach to an internal temperature of 165° (approximately 30 minutes)

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Chili lime glazed chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup brown sugar karo syrup

2 tablespoons lime juice

1 tablespoon chili powder

1/4 cup soy sauce

1 clove garlic -- minced

2 tablespoons olive oil

4 each chicken breast, no skin, no bone, R-T-C

In a large bowl, mix together the brown syrup, lime juice, chili powder soy, garlic and oil. Pour 1/2 of this mixture into a sauce pan and bring to simmer. Place the chicken in the large bowl with 1/2 of the glaze/marinade, turn to coat, cover and let sit at room temperature for 1 hour.

Preheat the grill. Remove the chicken from glaze/marinade and discard glaze/marinade. Grill the chicken to 165° internal temperature

Drizzle the warmed glaze over the cooked chicken

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Cinnamon Spiced Duck With Sweet Sour Shallots

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Game

Entree, Poultry Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Shallot -- thinly sliced

1 cup Sherry Vinegar

1/2 cup Light Brown Sugar

1 cup Olive Oil

2 tablespoons Cinnamon

4 each Duck Breasts -- cleaned

8 cups Spring Mix

Combine the shallots, vinegar and sugar in a non-reactive sauce pan. Over medium heat, bring to boil, reduce to simmer, partially cover and cook for 30 minutes. Place the sweet and sour shallots in a bowl and set aside.

In a bowl, combine the olive oil and cinnamon. Whisk together, add duck, turn to coat. Cover and marinate for at least 4 hours and as long as 24 hours

Remove the duck and drain off excess marinade. Heat a skillet or sauté pan over high heat and begin cooking the breast on fat side until crispy, turn over and finish in a 400° oven for about 10 minutes or to med rare.

Slice and serve over spring mix with shallots on top

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Coq à la Bière

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- German Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds chicken -- cut into pieces

2 tablespoons olive oil

1/4 pound bacon -- chopped

3 tablespoons flour, all-purpose

8 ounces button mushroom

1/2 pound carrots -- roll cut

1 pound yellow onion -- chopped

1/2 pound celery -- chopped

1/2 cup fresh flat-leaf parsley -- chopped

1 teaspoon juniper berries -- whole

2 each cloves

1 each bay leaf

24 ounces beer -- ale preferred

1 1/4 cups chicken stock

1 pinch paprika

1 pound white potatoes -- diced

To break-down (cut into parts) a whole chicken, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Heat the oil in a heavy skillet. Season the chicken with salt and pepper and brown the chicken for about 5 minutes per side, then transfer the chicken to heavy pot

Degrease the skillet and cook the bacon until crispy. Transfer the bacon and drippings to pot of chicken

To the pot, add the flour, stir, add the mushrooms, carrots, onions, celery, parsley, juniper berries, cloves, bay, beer, stock, paprika and season with salt and pepper.

Cover the pot and bring to a boil. Reduce to a simmer for 1 hour.

Add the potatoes and simmer for 30 minutes longer.

Remove bay and serve.

Description:

"Chicken cooked in beer"

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Coq Au Vin

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Chicken, Whole

3 Tbsp Olive Oil

1/4 Lb Bacon Or Salt Pork

1 Med Onion -- diced

1 Ea Carrot -- slice rodelles

3 Ea Shallot -- minced

1 Clove Garlic -- minced

2 Tbsp Flour, All-Purpose

2 Tbsp Parsley -- minced

1 Tbsp Marjoram

1 Ea Bay Leaf

1/2 Tbsp Dried Thyme

1 Tsp Salt

1/8 Tsp Pepper

1 Tbsp Brandy Or Cognac

2 C Red Wine

8 Oz Mushrooms Wild -- sliced

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside partsfrom the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Heat the olive oil in a heavy skillet or Dutch oven. Add the diced bacon and cook until crispy.

Add the onions, stir, add the carrots, garlic and shallots, stir, cook for 3 minutes

Remove the vegetables to a large bowl. Leave the oil and brown the chicken pieces on all sides, remove the chicken to the bowl.

Stir in the flour and the herbs to create a 'roux'. Mix well

Carefully add the brandy, stir, add the wine, stir.

Return the vegetables and chicken to the pot, cover and simmer for 1 hour

Uncover, stir in the mushrooms and cook for 5 minutes more.

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Crab Stuffed Chicken Breast

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Stuffing ingredients

3 Oz Fontina Cheese -- shred fine

2 Tbsp Onion -- minced

1 Tbsp Fresh Parsley -- minced

1 Tsp Fresh Dill -- minced

1 Tsp Garlic -- minced

1/8 Tbsp Lemon Pepper

4 Oz Crab

4 Ea Chicken Breast -- s/b

1 cup flour

2 Ea Egg -- beaten

3 C Bread Crumbs

2 Tbsp Butter

2 Tbsp Oil

In a mixing bowl, combine the fontina cheese, onion, parsley, dill, garlic and lemon pepper. Mix well then fold in the crab meat

Slice pockets into the thickest part of the chicken breasts, fill with the stuffing, close and secure if necessary

Once the breasts are stuffed they need to be breaded before frying. The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop.

Preheat the oven to 400°

After resting for 30 minutes, combine the butter and oil in skillet, heat over high heat and pan fry the chicken for 3 minutes each side, finish cooking in oven for about 12 minutes.

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Crunchy Chicken Salad Chinois

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For the marinade/dressing

1/2 C Rice Vinegar

1 Tbsp Dijon Mustard

1/2 C Vegetable Oil

7 Tbsp Sesame Oil

2 Tbsp Soy Sauce

6 Ea Scallion -- slice thin

1 Tsp Crushed Red Pepper

6 Ea Chicken Breast -- s/b

12 Ea Shiitake Mushrooms -- stemmed

1 1/2 Lb Savoy Cabbage -- shredded

1 Ea Cucumber -- peel, seed, slice

3 Ea Carrot -- julienned

1 C Mint Leaves -- minced

1 C Peanuts, Dry-Roasted -- coarsely crushed

Whisk vinegar and mustard, whisk in oils gradually to form an emulsion. Whisk in soy sauce. Mix in scallions and pepper. Divide in two

Using 1/2 of the dressing, marinate the chicken with the mushrooms for 1 hour. Grill or poach the chicken and mushrooms

In a large mixing bowl, combine the cabbage, cucumbers, carrot and mint leaves. Mix the vegetables with 1/2 dressing, rest for 30 minutes

Slice the chicken and mushroom. Pile a portion of the vegetables in the center of a plate, arrange chicken and mushrooms around the vegetables and garnish with peanuts.

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Cuban - Croquetas de Pollo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chicken stock

1/2 medium yellow onions

1/2 pound chicken breast -- can use white, dark or both meat

s/p

1/2 medium yellow onions

1/2 cup butter

1/2 cup flour, all-purpose

1/3 cup milk -- hot

1/4 cup flour

1 each eggs

1 1/4 cups bread crumbs

vegetable oil for frying

1 each lime -- cut into wedges

Put stock and onion in pot and bring to boil. Add the chicken and cook until done - about 15 minutes. Remove the chicken, reserve cooking liquid.

Grind the chicken meat medium fine.

Dice the remaining onion. Melt butter in skillet and cook onions until just tender and translucent. Add largest measure of flour and cook to create a white roux. Whisk in milk and stock and cook for 10 minutes.

Stir the ground chicken into the sauce, transfer the mixture to a baking dish spread and chill for 2 hours or until firmed.

Cut or form chicken mixture into logs. Prepare breading station. The breading process is always the same. You will have three bowls or two bowls and a large plastic bag. In the first bowl, place the flour. In the second bowl place the beaten eggs or egg and water mixture. In the third bowl place the breading mixture. I like to use a bag of flour instead of a bowl of flour.. Simply place the food to be breaded into the bag of flour and toss to coat evenly. The coating is a series of layers. Be sure to coat the food completely at each step of the process. The dry flour sticks to the moist food; the moist eggs stick to the dry flour and the dry breading sticks to the moist eggs. Allow the food to sit a room temperature for about 30 minutes to allow the coating to develop.

Heat 2" of oil in deep pot to 350°. Fry croquetas for about 2 minutes turning as needed, drain on paper.

Serve with lime wedges.

Description: "Chicken Croquettes"

Yield: "16 each"

NOTES : Can be made with chicken, pork, ham, fish

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el pollo en la salsa verde

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

4 each Chicken Leg Quarters -- skin removed

1/2 medium Onion -- quartered

1 1/3 cloves Garlic

1/3 each Bay Leaf

2 tablespoons Sesame Seeds

2 tablespoons Pumpkin Seeds

6 ounces Tomatillos

3 each Scallions -- slice thin

4 each Romaine Lettuce Leaves -- chiffonade

1 each Jalapeno -- minced

2 tablespoons Fresh Italian Parsley -- chopped

2 tablespoons Fresh Cilantro -- chopped

1 1/2 tablespoons Lime Juice

1 tablespoon Sugar

Heat the water in a skillet with a lid. Add the chicken with onion, bay and 3 cloves of garlic. Cover and poach for 20 minutes. Strain broth, reserve chicken and broth separately

Toast the sesame seeds and then pumpkin seeds. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

Grind the seeds together in food processor.

To the food processor, add the garlic, tomatillos, scallions, romaine, jalapeno, and herbs

Add the chicken broth and process until smooth

Return the sauce and chicken to the pan, cover and simmer for 30 minutes

Plate chicken, add sugar and lime to sauce, stir to dissolve pour over chicken

Description:

"chicken in green sauce"

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Fast Jack's Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Chicken Breast -- butterflied

4 ounces sliced deli ham, smoked

4 ounces Swiss Cheese

8 ounces Asparagus -- trimmed to fit in each roll with only a little poking out of each end of the rolls.

1 1/2 tablespoons flour

1 1/2 tablespoons clarified butter

1 cup chicken stock

Preheat oven to 375°

Butterfly breast, season with salt and pepper. Pieces of poultry and meat are sometimes too big to cook properly and they are "butterflied" to make them larger {plate coverage} and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Lay the butterflied breast on the work surface with the pointy end pointing away from you. Place one ounce of ham and one ounce of cheese on each breast. Arrange 2 ounces of asparagus in the center.

Roll up, place on oiled pan, seam side down

Bake 30-45 minutes until internal temp 165°

While chicken is cooking make a Veloute sauce. Begin my making a blond roux by melting the butter in a sauce pan. Add the flour all at once and stir over medium high heat for about 5 minutes, constantly. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in the stock, simmer for 30 minutes, thin with additional stock or water if it becomes too thick, adjust seasoning

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Florribbean chicken kebobs served with spicy orange rice

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - SE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 each skewers -- soaked overnight

1 1/4 cups long-grain white rice

1 cup water

1 cup fresh orange juice -- valencia

2/3 teaspoon salt

1 1/3 tablespoons orange zest

1 1/3 tablespoons fresh ginger root -- grated

2/3 each cinnamon stick

1/3 teaspoon ground allspice

1/3 teaspoon curry powder -- basic yellow

4 ounces dried tropical fruit -- minced

2 pounds chicken breast half without skin

1 cup apricot preserves

2 tablespoons Dijon mustard

2/3 cup sliced almonds -- toasted

If using bamboo or wooden skewers over and open flame, soak the skewers over night

Rinse rice under cold water until water runs clear.

Place the water, OJ and salt in heavy pan with tight fitting lid. Bring to boil.

Add rice, zest, ginger, cinnamon, allspice and curry, stir and return to boil with the lid off. Once it comes to boil, stir and top with lid. Reduce heat to lowest setting and cook for 15 minutes.

Into the cooked rice stir in the dried fruit, cover and remove from heat.

Cut the chicken breasts into 1" cubes. Skewer and grill for about 1 1/2 minutes each side ( about 6 minutes total) or until cooked through.

In a small bowl, whisk mustard and preserves. Brush kebobs on final turn.

Serve over rice, sprinkle with almonds.

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Grilled Chicken and portobellos with Asian Marinated Cabbage Slaw

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 tablespoons soy sauce

1 cup soy bean oil

2 tablespoons sesame oil

8 each chicken breast

8 each portobello mushroom -- gills removed

2 pounds Savoy Cabbage -- slice thin

2/3 each Red Onion -- sliced very thin

2/3 head Broccoli

1/8 cup Water

2 tablespoons Soy Sauce

2 each Scallions -- slice diagonal

1 tablespoon Mirin

1 tablespoon Sesame Oil, Toasted

2/3 teaspoon Sugar

1/4 tablespoon Crushed Red Pepper

4 tablespoons toasted sesame seeds

Whisk the soy sauce, soy bean oil and sesame oil in bowl. Dredge the chicken breast in this mix and transfer to baking dish. Dredge the mushrooms in the mix and transfer to the baking dish. Pour the remaining mix over mushrooms and chicken and let rest while making the slaw.

Shred the cabbage, onion and broccoli. Place in a large mixing bowl. Toss to combine and coat.

In a separate bowl, whisk the water, soy sauce, scallions, mirin, sesame oil, sugar and crushed pepper together. Pour over vegetables and toss to combine and coat. Cover with plastic wrap and refrigerate.

Grill chicken and rest. Grill mushrooms. Slice breasts into six slices end to end. Slice the mushrooms into 5 slices.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food, and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

Place a portion of the slaw in center of plate. Arrange the slices of chicken and mushrooms around the slaw alternating.

Sprinkle with sesame seeds

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Grilled Chicken Breasts

Recipe By: Chris Koch

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Olive Oil

1/2 tablespoon Dried Thyme

1/2 teaspoon Kosher Salt

1/2 tablespoon Dried Rosemary

1 clove Garlic -- minced

4 each Whole Chicken Breast -- 4-6 oz each

in a mixing bowl, whisk together the oil, thyme, salt, rosemary and garlic.

Pieces of poultry and meat are sometimes too big to cook properly and they are "butterflied" to make them larger {plate coverage} and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

Add the chicken breast to the bowl and turn to coat. Let sit for at least 1 hour, or cover with plastic and refrigerate overnight.

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Grilled Chicken With Peach And Apple Salsa

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American South Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each Peaches -- chopped

3 each Granny Smith Apple -- peel core, chop

3/4 cup Cilantro -- chopped

5 1/4 tablespoons Honey

3 tablespoons Lime Juice

3/8 teaspoon Ground Allspice

3/8 teaspoon Ground Cinnamon

4 1/2 tablespoons Olive Oil

3 tablespoons White Wine

3 tablespoons Lime Juice

1 1/2 tablespoons Worcestershire Sauce

4 1/2 tablespoons Fresh Basil -- chiffonade

6 each Chicken Breast, no skin, no bone, R-T-C

Combine peaches, apples, cilantro, honey, lime, allspice and cinnamon. Mix well.

In a mixing bowl, whisk the oil, wine, lime juice, Worcestershire and basil. Marinate chicken for 1 hour

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Grilled chicken with peach and onion chutney

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Peaches, In Thin Wedges

2 Tbsp Lemon Juice

1 1/2 C Red Bell Pepper -- julienned

1 1/4 C Onion -- diced

2 Tbsp Curry Powder

1/2 Tsp Cayenne

1/2 C Brown Sugar

1/2 C Cider Vinegar

1/2 C Fresh Cilantro -- chopped

4 Ea Chicken Breast -- s/b

Combine peaches and lemon in bowl, toss to coat the peaches with the juice. The lemon juice will help to prevent the peaches from browning and actually heighten the sweetness of the fruit.

In a heavy skillet, heat the oil over medium high heat and cook until tender but not browned the onion and pepper for 3 minutes. Add the curry, cayenne, stir to combine. Add sugar, dissolve, add the cider vinegar. Add peach mixture for only 3 minutes, remove from the heat. Stir in the cilantro

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

Plate chicken breast and top with chutney

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Harrison Valley Stuffed Turkey Roll

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

20 ounces fresh spinach -- or sub frozen, thawed, squeeze dry

2 tablespoons butter

3/4 pound mushrooms -- sliced thin

1/2 cup green onion -- chopped

1 stalk celery -- diced

1/4 teaspoon kosher salt

2 each eggs -- beaten

1 cup bread crumbs

1/4 teaspoon granulated garlic

1 teaspoon dried parsley

1 teaspoon dried rosemary -- crushed fine

1 teaspoon ground sage

1 teaspoon dried thyme

1/4 teaspoon fresh ground black pepper

2 pounds turkey breast -- ground, or sub ground turkey

In a large skillet, add 1 cup of water and bring to boil. Add the spinach is batches and wilt. Transfer to strainer over bowl and allow to drain. Squeeze out excess liquid. Chop fine

Dry the skillet, melt the butter over medium heat and add the mushrooms, green onions, celery and salt. Cook, until tender, stirring .

Add the chopped spinach and heat through. Transfer back to the strainer and cool completely

In large bowl, combine eggs, bread crumbs, herbs; stir well to combine. Add the ground turkey and mix well.

Tear a large piece of aluminum foil -- about 18" long, place on work surface, shiny side down and so that it lays lengthwise in front of you (long side on top and bottom).

Spread turkey mixture evenly in a 12 x 9" rectangle on the foil. Spread spinach mixture on turkey to the edges and bottom -- leave 2" along top side.

Holding the long bottom side edges, fold 1/3 toward the middle, and pull back the foil to reveal top. Fold back the foil and make another third turn to the top to form a jelly roll. Reposition the roll in the center of the foil. Roll again from the bottom to completely cover roll. Fold over sides and place on baking sheet.

Bake in 350 for 60 minutes or until the internal temperature reaches 165°, remove and carefully remove foil, return to oven uncovered for 15 minutes, remove, rest for 10 minutes before slicing.

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Herb Pasta with Grill Chicken, Sundried Tomato, Black Olives

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - CA Entree, Poultry

Pastas/rice

Amount Measure Ingredient -- Preparation Method

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Herb Pasta

4 each Chicken Breast -- s/b

1/4 cup Olive Oil -- divided

1 clove Garlic -- minced

1/2 teaspoon Fennel Seed

1 cup yellow onion -- slice thin

1/4 cup Sun-Dried Tomatoes -- rehydrated

1/4 cup Black Olives -- quartered

1/4 cup Parmesan Cheese -- grated

Prepare and cook the herb pasta per recipe.

In a mortar, grind the fennel seeds fine, combine with half of the oil and garlic to form a paste. Coat the chicken with the paste, cover and refrigerate for 2 hours

Heat the grill and cook the chicken to 3/4 done. The chicken will finish cooking in the sauce.

Heat the remaining oil and cook the onions and sun-dried tomatoes in a sauté pan or skillet for 5 minutes stirring to prevent sticking and burning. Add the olives and cook for 3 minutes or so. Slice the chicken breast into thin strips and add to the sauce to cook through

Plate the pasta and top with chicken and sauce

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Iroquois Stew

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - NE Entree, Beef

Entree, Pork Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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Oil as needed

8 ounces beef chuck roast -- cubed

8 ounces pork shoulder -- cubed

8 ounces Chicken thigh -- skinless and boneless, cubed

1 cup Flour

1 cup Onion -- large dice

1 1/2 cups Chicken Stock

1 1/2 each Carrot -- large dice

3 each Bay Leaf

1/8 teaspoon ground allspice

1 cup White Potatoes -- peel and dice

Mix beef and pork in a bowl, season with salt and pepper. Place the flour in a plastic bag, add the meat and toss to coat. Heat the oil in a heavy pot. Remove the meat from the flour shaking off excess and brown the meat in batches, remove to a bowl and hold.

Season the chicken, add to the bag of flour coat, shake off excess and brown, remove to bowl with red meat.

Add oil to the pot, sauté onions

Return the meat to the pot, add the chicken stock and bay leaves.

Add the allspice and carrots, cover and simmer for 30 minutes

Add the potatoes, simmer, covered for 45 minutes. Season with salt and pepper

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Jerk Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 cup scallion -- chopped

1/2 each scotch bonnet peppers

1/3 fluid ounce soy sauce

1/3 fluid ounce lime juice

1/2 tablespoon ground allspice

1/3 tablespoon dry mustard

1 each bay leaf -- remove center stem

1 each clove -- chopped

1/3 tablespoon salt

1/4 tablespoon sugar

1/8 tablespoon dried thyme

1/8 tablespoon cinnamon

1 each Chickens, Whole -- cut into pieces

Add all the ingredients except the chicken together in a food processor and purée until smooth

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Place the chicken pieces in a large mixing bowl. Add the purée to the chicken and marinate for 24 hours

Traditionally, the chicken is cooked on a grill indirectly. This will take about 1 1/2 hours

You can also grill over direct heat, but the chicken needs to be turned often to keep it from burning. With bone-in chicken this will take about 45 minutes

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Just north of Lancaster Chicken and dumplings

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 3 pound Chicken -- in pieces

2 Each Carrots -- Large chunks

1 Rib Celery -- Large chunks

2 Each Yellow onions -- Chopped

6 Cups Water

3 Each Carrots -- Sliced diagonally

1 Rib Celery -- Sliced diagonally

2 1/4 Cups flour, all-purpose

Salt and pepper to taste

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. Turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Place your hand on the backbone of the bird and wiggle one of the legs. You can feel the point were the thigh bone and the pelvis come together. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

In a stockpot, combine the chicken, large chunks of carrot and celery, half of chopped onions. Add the water, bring to a boil, reduce to a simmer for about 20 minutes.

Transfer the chicken into a plate to cool then remove the meat from the bones.

Strain the broth into a grease separator and discard the vegetables

In a stand mixer with a paddle attachment, combine the flour with 1 c. of the chicken broth. Add 2 tbsp. of chicken fat from the broth. When dough starts to form, changed to a dough hook and knead the dough for five minutes. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes

Roll the dough out to a quarter inch thick. Cut the dough into large pieces and transfer to a sheet of parchment paper. Cut the dough into 3 in. squares and then diagonally. Continue rolling and cutting dough until all the dough has been cut. Transfer the sheets to a baking sheet and freeze for at least four hours

In the stock pot combine 4 c. of the chicken broth with sliced carrots, celery and remaining onions, taste and adjust seasonings. Bring to a boil, cook for 7-8 minutes, add the cooked chicken, return to a boil, reduce to a simmer.

Separate the frozen dumplings and add them to the simmering broth a few at a time submerged in the broth. Bring the broth to a simmer and cook the dumplings until tender for about fifteen minutes. Serve

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Kong Bao Ji Ding

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 tablespoon cornstarch

4 tablespoons soy sauce

1 pound chicken -- skinned, diced

3 tablespoons shaoxing -- sub dry sherry

2 tablespoons sugar

3 tablespoons chicken stock

4 teaspoons chiangang vinegar -- or balsamic

1 tablespoon sesame oil

2 teaspoons soy sauce

3 tablespoons peanut oil

12 each dried hot red chilies -- cut into 1/2" pieces

4 each scallions -- white part only, 1/2" pieces

1 clove garlic -- thinly sliced

1 piece ginger root -- 1/2" grated

1/2 cup raw skinless peanuts

Mix soy sauce and cornstarch in mixing bowl. Add the chicken and marinate for 30 minutes. In a separate bowl mix together the wine, sugar, stock, vinegar, sesame oil and soy. Set aside

Heat oil in wok until smoking, add the dried chilies and cook for 5 minutes

Add the chicken, garlic, ginger and scallions and stir until chicken is cooked

Add soy mix and toss/stir to thicken, add the peanuts; stir to combine

Description:

"diced chicken and peanuts sautéed with dried chilies"

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Malaysian Chicken Curry With Peppers

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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3 Tbsp Oil

1 Ea Chicken -- cut into parts

1/2 C Shallots -- minced

1 1/2 Tbsp Curry Powder

1/2 C Tomato -- seeded and diced

1/2 C Coconut Milk

2 Tsp Paprika

2 Ea Red Bell Pepper -- julienned

3 Ea Jalapeno -- minced

2 Tsp Lemon Juice

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast

In a heavy pot, brown the chicken pieces and remove

Degrease the pan, add the shallots and cook for 2 minutes the add the curry powder

Add the tomatoes, coconut milk and paprika. Stir to combine and adjust the seasoning.

Bring the sauce to a boil, then return the browned chicken to the pot. Reduce the heat, cover and and simmer for 25 minutes. Add peppers and cover for 10 minutes

Serve over rice

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Moo Goo Gai Pan

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/8 cup peanut oil

1 clove garlic -- minced

1/2 piece fresh ginger root -- minced

1 pound chicken breast half without skin -- sliced in thin slices

1/2 each carrot -- cut attractively

1/2 pound shiitake mushroom -- sliced

4 ounces snow peas -- cleaned and sliced

1/2 can baby corn -- cut into 1" pieces

2 cups chicken stock

2 tablespoons arrowroot

Heat oil in wok, add garlic and ginger for 1 minutes

Add chicken if using raw and cook through, remove

Add each ingredient on list in order and cook for 1 minutes before adding next ingredient, remove to bowl

Dissolve the arrowroot in the stock, add to the wok and bring to boil to thicken, return the chicken to the wok, stir to coat, serve immediately

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Mousseline Of Chicken With Tarragon

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 Lb Chicken Breast

2 Ea Egg White

12 Oz Heavy Cream

1/2 tablespoon olive oil

1 Tbsp Shallots

1 Tbsp Brandy

1 Tbsp Fresh Tarragon -- minced

salt and white pepper as needed

Grind chicken through fine die. Transfer to the food processor and grind to very fine paste. Press through fine mesh strainer or sieve to remove any impurities

Place the meat in a mixing bowl, stir in the egg whites and place the bowl in an ice bath. Chill until the shallots are cooled in the next step

Sweat shallots in olive oil, remove, add tarragon and brandy, cool completely. Stir into chicken.

Incorporate cream by slowly stirring in the cream a little at a time

Stir the cooled shallot mixture into the chicken/cream mix. Poach a small sample to adjust seasonings

Spoon the completed mixture into a terrine or into ramekins. Bake in water bath at 350° to internal temperature of 165° ~40 minutes. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

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Murgh Zafrani

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups ghee -- sub clarified butter

1 medium red onion -- diced

8 cloves garlic

1 3" piece ginger root -- minced

1/4 cup raw cashews

1 cup water

1 cup yogurt

4 tablespoons heavy cream

salt

2 teaspoons ground cardamom

1 1/4 teaspoons chili powder

1/2 teaspoon ground mace

1 1/2 teaspoons saffron threads -- crushed to powder

1 teaspoon juniper berries -- crushed to powder

1 each chicken -- broken into pieces

Preheat the oven to 300°

Heat the ghee in large pot, sauté onions until browned, add ginger and garlic and cook for 1 minute, transfer to blender.

Add the cashews to the onion mixture and puree, drizzling in the water to form loose paste

Transfer loose paste to pot, add all other ingredients and stir to combine.

Add the chicken pieces and mix with hands to coat. To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Cover pot with foil, and place lid on top to create tight seal.

Bake for 2 hours.

Remove the cooked chicken to a platter. Strain the sauce, adjust seasoning, spoon over chicken.

Description:

"Saffron chicken"

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Oaxacan Pollo Mole'

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 each Chicken Breast

3 1/2 teaspoons Chili Powder

1 1/2 tablespoons Olive Oil

1/2 teaspoon Ground Cumin

1/4 teaspoon Ground Cinnamon

14 ounces Tomato -- seeded and diced

1 1/2 teaspoons cocoa powder

Season chicken with salt, pepper and chili powder. Brown both sides, remove

Add spices to skillet, stir for 1 minute, add tomato and cocoa, stir. Bring to boil, reduce to simmer, return chicken to sauce to simmer for 10 minutes.

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Orange Chicken with Sesame Ginger

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Caribbean Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1/2 cup Orange Juice

1/4 cup Lemon Juice

1/8 cup Mango Chutney

2 tablespoons Ginger Root -- chopped

1 1/2 tablespoons Orange Zest

1/2 tablespoon Sesame Oil

1/4 tablespoon Chili Paste -- more or less to taste

2 tablespoons Sesame Seeds

4 each Chicken Breast -- skinless and boneless

2 tablespoons peanut oil

Combine the orange juice. lemon juice, chutney. ginger root, zest sesame oil and chili paste in baking dish, add the chicken, turn to coat and marinate for 30 minutes.

Place the seeds on a plate. Remove the chicken from the dish and press into the seeds on the skin side only.

Heat a sauté pan over high heat. Add the peanut oil and then the chicken breasts skin side down. Sauté breasts for 2 minutes each side, then return to the baking dish.

Cover and bake for 20 minutes at 400°

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Oriental Chicken Salad With Almonds

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Asian Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 C Soy Sauce

3 Tbsp Sugar

4 Oz Almonds, Blanched -- slivered or sliced

8 Oz Rice Noodles

6 Ea Chicken Breast

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

4 tablespoons peanut oil

6 Oz Napa Cabbage -- chiffonade

2 Oz Tomato -- concassée

2 Oz Yellow Bell Pepper -- julienned

2 Oz Red Bell Pepper -- julienned

2 Oz Bean Sprouts

1 Oz Scallion -- sliced

1/8 C Cilantro -- minced

1 Bunch Watercress

Preheat the oven to 350°

In a small saucepan, bring the soy sauce and sugar to a boil and stir to dissolve. Simmer for 3 minutes. Place almonds in bowl, add the soy mix and coat well. Place almonds on sheet tray and bake for 10 minutes at 350°, tossing often. Cool

Place the noodles in bowl, cover with boiling water, soak to tender (no more then 3 minutes). Drain and chill

Season and grill the chicken. When cool enough to handle, slice

Whisk the soy sauce, sesame oil, rice vinegar and peanut oil together

In a large mixing bowl, combine the cooked noodles, cabbage, tomatoes, peppers, sprouts, scallions, cilantro and dressing.

Place watercress on plate, top with salad, arrange sliced chicken, garnish with almonds.

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Pad Thai

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- Asian Entree, Poultry

Pastas/rice

Amount Measure Ingredient -- Preparation Method

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8 ounces Rice Noodles

10 tablespoons Oil

4 tablespoons Dry Roasted Peanuts

4 tablespoons Dried Shrimp

4 tablespoons Shallot -- minced

6 tablespoons Fish Sauce

2 tablespoons Brown Sugar

2 tablespoons Lime Juice

1/2 tablespoon Crushed Red Pepper

16 ounces Chicken

2 tablespoons Water

4 each Eggs -- beaten

8 ounces Bean Sprouts

2 each Lemon -- cut into wedges

Place rice noodles in large bowl, cover with boiling water and soak until tender -- about 3 minutes. Drain and set aside

Heat a small amount of oil in a wok or large skillet or sauté pan and sauté the dried shrimp, transfer to bowl.

Sauté the chicken, transfer to bowl

Mix the fish sauce, shallots, sugar, lime and peppers in pot, add chicken

Add the noodles and water, heat through, remove

Prepare a thin omelet, cut into thin strips

Plate the noodles, garnish with egg, chopped peanuts, sprouts, dried shrimp and lemon wedges

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Paella - traditional

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Spanish Entree, Aquatic

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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4 Chicken thighs

Salt and pepper -- to taste

2 oz Olive oil

2 oz Onion -- medium dice

1 Tbsp Garlic -- chopped

2 oz Red bell pepper -- medium dice

2 oz Green bell pepper -- medium dice

12 oz Rice -- long grain

1 pinch Saffron

26 oz Chicken stock -- well seasoned, hot

4 oz Chorizo -- cooked, sliced

12 Clams -- scrubbed

12 Cockles -- scrubbed

12 Shrimp -- 16-20 count

1 Lobster -- cut up

12 Mussels -- debearded and scrubbed

Season the chicken with salt and pepper. Heat the olive oil in the paella pan over medium heat. Add the chicken - skin side down browning it well. Cook until done, turning, approximately 20 minutes. Remove the chicken and reserve.

Add the onions, garlic and peppers to the pan and sauté until tender.

Add the rice and sauté until it turns translucent.

Preheat the oven to 375°

Add the saffron to the chicken stock. Stir the chicken stock into the rice and bring to a boil.

Add the sliced chorizo, clams and cockles to the pan. Cover with a lid or foil and place in a 375º oven for 20 minutes.

Remove the pan from the oven and add the shrimp, lobster and cooked chicken to the pan. Cover and cook for an additional 15 minutes.

Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot and all the shellfish are opened, approximately 5 minutes.

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Petti di Pollo alla Bolognese

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each chicken breast halves without skin

salt and pepper

3 tablespoons butter

2 tablespoons olive oil

1/2 cup flour

8 slices prosciutto

8 slices fontina cheese

4 tablespoons parmigiano reggiano

1/2 cup chicken stock

Preheat the oven to 350°

Slice each breast in two thin slices horizontally. Place a sheet of plastic wrap on the cutting board, place one piece of chicken on plastic and cover with plastic. Pound the slice very thin.

Season each slice with salt and pepper.

In a heavy skillet, melt the butter with the oil. Dredge the slices in flour and cook for about 3 minutes. Remove the slices and pour off excess oil. Add the stock and swirl pan to thicken the stock slightly to form a sauce

Transfer the slices of cooked chicken to a shallow baking dish. Place a slice of prosciutto on each and then a slice of fontina.

Sprinkle with the parmigiano and pour the sauce around them. Bake for about 10 minutes until cheese is melted.

Description:

"Baked chicken in the style of Bologna, Italy"

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Piccata

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Pork

Entree, Poultry Entree, Veal

Amount Measure Ingredient -- Preparation Method

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24 ounces pork scaloppini -- or use chicken or veal

1 cup flour, all-purpose

8 tablespoons Oil And Butter Mix

8 fluid ounces White Wine

1 each Lemon

4 tablespoons Capers

4 tablespoons whole butter, softened

Slice meat and pound very thin. Season with salt and pepper.

Slice 1/2 of the lemon into thin rounds (one for each piece of meat), and then squeeze the juice from other half and save

Add butter/oil to a sauté pan, and get it smoking hot. Dredge the meat in flour and sauté until browned, turn, sauté until brown, remove and hold warm

Deglaze the pan with wine and lemon juice, add the capers and lemon slices, toss to coat. Remove the pan from heat, add the butter and swirl the contents to blend. The Butter is used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Beurre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add the whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Return the cooked meat to pan, toss to coat

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Poached Chicken W/Herb Mayo

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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2 each Egg Yolk

1/2 teaspoon Dijon Mustard

4 teaspoons Lemon Juice

1 1/2 cups Oil

4 tablespoons Fresh Tarragon -- chopped

2 cloves Garlic -- minced

4 tablespoons Fresh Parsley -- chopped

1 quart stock -- chicken or court bouillon

4 each Chicken Breast

Mayonnaise is an Emulsion sauce and is created when two different liquids are "attached" to each other - Oil and Vinegar or egg yolk and butter. The key is to combine the non-fat ingredients well and then slowly…very slowly whisking in the fat. If the fat is added too quickly the two liquids will separate again and this is known as "breaking". To insure the proper amount of oil is being added, dip a fork into the fat and allow the droplets to fall into the other ingredients while whisking. Once the emulsion begins to form, the fat can be added in a slow and stead stream.

Place the yolks in a mixing bowl, and whisk to pale yellow and thickened. Whisk in the mustard and lemon juice. Work in the oil then whisk in the tarragon, garlic and parsley. Cover and chill.

Bring the stock to 165-180°. Add the chicken breast and poach for 10 minutes or until an internal temperature of 165°

Remove the chicken and slice form end to end 6 times. Fan on plate, serve with herb mayonnaise

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Poached Chicken/Veal Sausage

Recipe By: Chris Koch

Serving Size : 4

Categories : 1st Course C -- French

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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1 Lb Onion -- chopped

5 Tbsp Milk

3 Tbsp Sour Cream

7 Tbsp Bread Crumbs

1/2 Lb Ground Veal

1/2 Lb Chicken Breast -- chopped

4 Ea Egg

1/4 Tsp Allspice

1/4 Tsp Nutmeg

1/4 Tbsp Cinnamon

1/4 Tsp Salt

1/4 Tsp Pepper

1 C Heavy Cream

2 Tsp Fresh Parsley

1 Qt Chicken Stock

Bring the onions and milk to a boil, reduce the heat to a simmer for approximately 10 minutes. Add the sour cream and bread crumbs. Stir over heat to form thick panada (binder for forcemeat). Set aside.

Place the chicken and veal in the food processor. Purée very smooth. Transfer to a bowl and add the panada, eggs, and spices. Stir to combine then gradually add the heavy cream in a thin stream. Add the parsley and combine well.

Place a sheet of plastic wrap approximately 12" long on the work surface with the long side nearest you. Portion 1/4 pound of the mix in a log shape in the center. Fold the bottom over to the top and roll up in plastic. Twist and tie ends. Wrap in foil and repeat. Bring the stock up to 165-180° and poach in stock, on rack covered with clean towel to internal temp of 165°

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Pollo con olive verdi ascolane

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Extra Virgin Olive Oil

6 cloves Garlic

4 1/2 pounds Chicken

1 1/2 each Onion -- finely chopped

1 1/2 ounces Prosciutto -- finely chopped

1 1/2 tablespoons Fresh Rosemary

1/4 teaspoon Crushed Red Pepper

24 each Green Olives -- pitted and chopped

1 1/2 cups White Wine

Heat the oil in skillet over medium high heat. Smash, then brown the garlic, remove, reserve

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside-parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Add chicken and brown all sides (about 2 minutes per side). Try to maintain the heat high enough that there is a strong sizzle throughout the cooking process but the food doesn't blacken. Remove the browned chicken to a plate or bowl

Add the onions and cook for 3 minutes. Now, add the proscuitto and herbs, simmer for 5 minutes

Add the olives, stir, add wine to deglaze. Return garlic to pan

Return chicken to pan, simmer for 10 minutes or until chicken is done

Description:

"Chicken With Green Olives"

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Pollo Encacahuetado

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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2 Each ancho peppers -- Stem and seeds removed

1 Cup Raw peanuts -- Shelled and skinned

2 Each Tomatoes -- Seeded chopped coarse

1/2 Cup Fresh bread crumbs

1 Each Yellow onion -- Chopped

2 Each chipotle chile canned in adobo

2 Cloves Garlic -- Chopped

1 Teaspoon Sugar

1 Teaspoon Cinnamon

1 Teaspoon Kosher salt

1 Each Fryer chicken -- Cut into 8 pieces

1/3 Cup Vegetable oil

2 Cups Chicken stock

1/2 Cup Dry red wine

2 Tablespoons red wine vinegar

Soak the chilies in boiling water until softened

Place the peanuts in a heavy skillet and toast over medium high heat stirring constantly.

Transfer to a plate and cool completely

In a blender, add that chilies, peanuts, tomatoes, bread crumbs, onion, peppers, garlic and sugar. Purée until smooth

In a small bowl, combine the cinnamon and salt. Rub each piece of chicken with this mixture

Heat the vegetable oil in heavy skillet, brown chicken on both sides approximately 3 minutes each side. Transfer the chicken to a plate

Degrease the pan, add the peanut sauce and cook over moderate heat until thickened and heated through

Add the chicken stock, vinegar, and bring to a simmer

Return the chicken to the pan, and simmer for about 25 minutes, turning occasionally

Description:

"Chicken in peanut sauce"

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Poulet Aux Echalotes De Mme. Lascourreges

Recipe By: Chris Koch from Mme Lascourrages

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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3 Tbsp Olive oil

1 Ea frying chicken -- broken down

3 Tbsp red wine vinegar

4 Ea shallots -- minced

1 C parsley, flat leaf -- minced

Preheat the oven to 425°

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Coat chicken with oil, season, place in baking pan, sprinkle with vinegar. Sprinkle shallots on and under chicken.

Bake in center for 20 minutes, turn the pieces over and bake 20 minutes more

Remove and sprinkle with parsley. Turn to coat in juices, rest for 10 minutes.

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Poulet Basquaise

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Chicken -- cut into eight pieces

1 Lb Plum Tomato

2 Ea Green Bell Pepper -- julienned

Salt and Pepper

3 Tbsps Vegetable Oil

1 Lb Yellow Onion -- julienned

3 Clove Garlic -- minced or pressed

5 Ozs Bayonne Ham -- chopped

1 Tsp Crushed Red Peppers

1 C Dry White Wine

To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thigh bone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Bring small pot of water to boil. Cut and "X" into teh flower end of each tomato and add the whole tomatoes for 30 seconds. Refresh in ice water and peel. cut in half, remove the seeds and dice.

Heat the oil in a heavy casserole and brown the chicken. Remove and ass the onions and garlic. Cook for one minute and add the ham, peppers and crushed red pepper.

Add the chicken and push into the vegetables. Add the white wine and boil to evaporate. Reduce the heat to low, add the tomatoes, cover and simmer for 45 minutes

Description:

"Basque Chicken"

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Poulet Vallée D' Auge

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tablespoons Clarified Butter

Salt and Pepper to Taste

4 Each Chicken Breast Airline

1 Each Granny Smith Apple

2 Ounces Calvados

2 Ounces Water

4 Tablespoons Butter

1 Pound Fresh Mushroom

2/3 Cup Heavy Cream

Season the chicken breast with salt and pepper

Heat the butter in a Dutch oven over high heat. Brown the chicken on all sides

Peel and core the apple and cut into bite size chunks. Add to the dutch oven. Add the calvados and flambé

Add the water, cover and cook over low for 45 minutes, turning every 15 minutes

Slice the mushrooms. Melt the butter in s skillet or sauté pan and cook the mushrooms until dry. Initially the mushrooms will produce a lot of liquid. Cook until the liquid is evaporated. Remove from the heat and hold

Transfer the chicken to a platter. Bring the liquid to aboil and reduce by 2/3

Reduce the heat adn add the cream. Stir to blend and then add the mushrooms.

Pour sauce over chicken

Description:

"Chicken with mushroom sauce - Normandie"

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Quenelles de volaille

Recipe By: Chris Koch

Serving Size : 4

Categories : Brunch/breakfast C -- French

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

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Pâte à choux

1 1/4 pounds chicken breast half without skin

1/2 teaspoon salt

1/4 teaspoon white pepper

8 tablespoons heavy cream -- chilled

1 quart chicken stock -- seasoned correctly

1 tablespoon fresh flat-leaf parsley -- minced

Place the food processor bowl and blade into the freezer at least an hour before you need it in step 4.

Make pâte à choux, chill completely in bowl.

Cube the chicken, place in a bowl and keep chilled in ice bath.

Place the chicken in the food processor and purée very fine, transfer to sieve or mesh strainer to remove any sinew or fragments and press through and back into chilled bowl

Place the pâte à choux and chicken into the food processor with 1/2 of the cream, pulse for 30 seconds

Pulse the food continually and begin adding more cream until the mass will hold no more. Don't not let the mass become heated and chill for at least 30 minutes to firm.

Bring the chicken stock to boil, reduce to simmer and adjust the seasoning to tasty. Cook a small sample of mixture, correct the seasoning if necessary.

Butter a 12" sauté pan. Make quenelles and arrange in pan. Quenelles are egg shaped dumplings made using two spoons of the same size. Hold the spoons by their handle--one in each hand. Begin by scooping a heaping spoonfull of the mixture in one of the spoons. Invert the second spoon over the first spoon. Transfer the mixture from the first spoon to the second by scooping the mixture with the second spoon from the first. Repeat this action three or four time until the mass resembles an egg or three side dumpling.

Bring the stock back to boil. Carefully pour in stock over and around the quenelles. Turn heat on under the pan of quenelles and poach for 15-20 minutes. Remove the quenelles with a slotted spoon and hold warm. Bring the poaching liquid to boil and reduce to about 1 quarter the original volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Portion the quenelles in bowls and sprinkle with minced parsley, sauce with reduction sauce

Description:

"Chicken quenelles"

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Roast Turkey With White Wine Gravy

Recipe By: Chris Koch

Serving Size : 7

Categories : C -- American - NE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

water

kosher salt

brown sugar

1 14 Lb turkey

1 Bunch thyme

1 Bunch rosemary

1 Bunch sage

1/2 C butter

1 1/2 C white wine

1 Ea onion

1/3 c flour, all-purpose

1 Qt stock -- or as needed to bring the total to 4 cups

The first step to the best bird in brining. Brining is a process that produces two wonderful results: increased flavor and color and what amounts to a chemical searing of the meat, keeping in juicy. Place the bird in a container large enough to hold it with a lot of excess room. Add enough water to the container to cover the bird and then remove the bird. Measure the liquid and prepare the brining solution. For every gallon of water, add 1 cup of kosher salt and 1 cup of brown sugar. Dissolve the salt and sugar in the water and pour into the container with the bird. Place a dinner plate on top of the bird to keep it under the surface and let soak for about 1/2 hour per pound.

Preheat to 450°

Rinse, dry and place herbs inside the cavity. Truss the legs of the turkey tightly together.

Melt and brush butter on outside. Season with salt and pepper

Place the turkey on a rack in a large roasting pan and roast for 20 minutes. Reduce the oven temperature to 325°

Pour a couple of cups of water into the bottom of the pan, and continue roasting for about 3 hours or until a internal temperature at the thickest part of thigh reads 165°, basting every 30 minutes.

Remove the turkey to a rimmed cutting board or lipped pan and cover with a sheet of foil. While turkey rests, chop the onion. Skim fat from pan, reserve, deglaze the pan with wine. Strain into a measuring cup and bring the total amount to 4 cups with the stock

Wipe out the roasting pan and return the reserved turkey fat to the pan (or use 1/4 cup of vegetable oil). Cook the onions in the reserved fat. Add the flour to create a blond roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Whisk in wine/pan juices/stock and cook until thickened and adjust the seasoning with salt and pepper

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Roasted game hens with orange herb sauce

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- American - NE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon fresh flat leaf parsley

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 tablespoon fresh sage

4 tablespoons shallots -- minced

1 tablespoon orange zest

2 each Cornish game hens -- halved lengthwise

3 tablespoons butter -- softened

1 cup chicken stock

1/2 cup fresh orange juice

2 ounces dry sherry

Preheat oven to 450°

Mince the herbs and combine with the shallots. Loosen the skin from the birds and rub some of the mix on the meat under the skin.

Rub the skin with butter and sprinkle with the remaining herb mix. Place the hens, cut side down in roasting pan.

Place in oven for 10 minutes. Bring stock to boil, then add to the roasting pan. Continue to roast for 25 minutes more.

Remove the hens from the pan and keep warm.

Place roasting pan on burner, add the OJ, sherry and bring to boil, scrape the fonds from the bottom of the pan and reduce the mixture by 1/2.

Plate the hens {one per person} and sauce.

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Runaway fried chicken

Recipe By: Chris Koch from Sallie Ann Robinson

Serving Size : 4

Categories : C -- American - SE Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each chicken

1 sprinkle paprika

1 sprinkle salt and pepper

1 1/2 cups cooking oil

1 1/2 cups flour, all-purpose

Season the chicken with paprika, salt and pepper.

Place flour in bag, add pieces, toss to coat, shake off excess

Heat oil to about 350° in chicken fryer

Add chicken pieces and cook 15 to 20 minutes, turning often

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Sautéed Chicken Breast In Brandy Mustard Cream Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Chicken Breast

2 tablespoons Shallots

3 tablespoons Brandy

1 cup Heavy Cream

2 tablespoons Dijon Mustard

4 Spring Parsley -- leaves chopped

Place the breasts between sheets of plastic wrap or into a plastic bag, pound breast with a heavy object to flatten slightly -- to just even the thickness.

Dredge the breasts in flour, pan fry both sides for about 3-5 minutes depending on the thickness

Pour off all but about 2 tablespoons of fat, add the shallots and cook over high heat for about one minute

Remove the pan from the heat, add the brandy and flambé

Add the cream, return to the heat and reduce slightly to thicken

Stir in the mustard, season, garnish with chopped parsley, return the chicken breast to coat.

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Seared Turkey Cutlets with Orange Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Misc Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tbsp Flour

1 Lb Turkey Cutlets

1 Tbsp Olive Oil

3/4 C Scallions -- slice thin

1 Clove Garlic -- slice thin

3/4 C Orange Juice

1 Tbsp Soy Sauce

1 Tsp Sesame Oil, Light

Heat the olive oil in a heavy skillet. Dredge the cutlets in flour and brown cutlets, remove

Add the scallions and garlic to pan, cook for about 3 minutes.

Add the OJ and soy, bring to boil, season with sesame oil

Return turkey to pan, heat through.

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Smoked Turkey Salad with Sherry Mayonnaise

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Egg Yolk

1 Tbsp Dijon Mustard

1/4 C Sherry Vinegar

1 Cup Vegetable Oil

16 Ounces Smoked Turkey Breasts -- diced

6 Ounces Swiss Cheese -- shred fine

1 3/4 C Seedless Grapes -- halve

1/2 Cup Celery -- diced

1 Ea Green Bell Pepper -- julienned

1 Tbsp Green Peppercorns -- minced

1 Ea Red Onion -- julienned

1 Ea Red Bell Pepper -- julienned

6 Ea 6 X 6 Tomatoes -- crown and seed

In a stainless steel bowl, whisk the egg yolks until light yellow. Whisk in the mustard and vinegar. By the drop, begin adding the oil while whisking to form an emulsion. Set aside

In another bowl, combine the turkey, cheese, grapes, celery, bell peppers, peppercorns and onion. Add enough mayonnaise to bind the mixture.

Fill the tomatoes with the salad and add a dollop of mayo to the top.

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Spicy Fried Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Marinade

6 cloves Garlic -- pressed

2 cups Buttermilk

1/4 teaspoon Ground Cumin

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne

1 each Chicken fryer -- cut into parts

Coating

1 1/2 cups Flour

1 3/4 teaspoons Salt

1 1/2 teaspoons Black Pepper

1/2 teaspoon Ground Cumin

1/2 tablespoon Cayenne

In a large bowl, whisk together the garlic, buttermilk, ground cumin, salt, black pepper and cayenne

Break down the chicken into parts. To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Add the chicken pieces to the bowl of marinade, cover and refrigerate over-night

Mix the coating ingredients in a large bowl. Remove pieces of chicken from the marinade, let excess marinade drip back into bowl, coat the chicken with the seasoned flour, shake off excess and repeat the process by first dipping back into the bowl of marinade and then back into the bowl of seasoned flour. Place on cooling rack over a lipped sheet tray and rest for 45 minutes for the coating to develop.

Fry, for 15 - 20 minutes turning often

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Spinach And Smoked Chicken Salad

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Misc Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 each Sun-Dried Tomatoes -- rehydrate

4 tablespoons Balsamic Vinegar

4 tablespoons Lemon Juice

1 1/2 cups Olive Oil

1/2 cup Shallots

4 slices Pancetta -- chopped

4 cups Spinach

4 each Chicken Breast, Smoked -- s/b

1 cup Bleu Cheese

Whisk vinegar, lemon juice and minced sundried tomatoes in a bowl. Whisk in the oil slowly then mix in the shallots

Cook the pancetta. Mix into the dressing.

Dress the greens, garnish with sliced chicken and bleu cheese

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Sticky Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 ounces chicken breast half -- cut into 3/4" chunks

1/2 cup peanut butter

2 tablespoons honey

4 tablespoons soy sauce

1/4 teaspoon garlic powder

1/2 teaspoon cayenne

2 tablespoons ketchup

salt and pepper to taste

4 tablespoons peanut oil

Place the chicken cubes in a mixing bowl

In a samll bowl, whisk the peanut butter, honey, soy sauce, garlic powder, cayenne and ketchup

Heat a wok or heavy skillet. Add the peanut oil to smoking hot

Add the chicken and stir-fry until cooked though.

Add the sauce and stir to coat.

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Stuffed tomatoes with roasted turkey salad with Sherry Mayonnaise

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Poultry

Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Egg Yolk

1 Tbsp Dijon Mustard

1/4 C Sherry Vinegar

1 Cup Vegetable Oil

16 Ounces Left over cooked turkey -- diced

6 Ounces Swiss Cheese -- shred fine

1 3/4 C Seedless Grapes -- halve

1/2 Cup Celery -- diced

1 Ea Green Bell Pepper -- julienned

1 Tbsp Green Peppercorns

1 Ea Red Onion -- julienned

1 Ea Red Bell Pepper -- julienned

6 Ea 6 X 6 Tomatoes -- crown and seed

In a stainless steel bowl, whisk the egg yolks until light yellow. Whisk in the mustard and vinegar. By the drop, begin adding the oil while whisking to form an emulsion. Set aside

In another bowl, combine the turkey, cheese, grapes, celery, bell peppers, peppercorns and onion. Add enough mayonnaise to bind the mixture.

Fill the tomatoes with the salad and add a dollop of mayo to the top.

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Sweet and Sour Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each Egg White

1 cup Cornstarch

1 pound Chicken -- in 1" pieces

Sweet & Sour Sauce

1/2 quart peanut oil -- for frying

Whip the egg white until frothy

Add the cut up chicken meat, mix with egg white

Heat the oil in a wok to 350°.

Place the cornstarch in a shallow bowl. Remove pieces of the chicken from the egg whites, let excess drip back and dredge the chicken in cornstarch and fry until golden brown.

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Tamal de chipotle con champinones

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Tamale Dough

For the green sauce

18 ounces tomatillos -- or green tomatoes

1 medium white onion -- cut into large chunks

6 each serrano peppers

3 cloves garlic

2 tablespoons salt

1 tablespoon fresh ground black pepper

3 tablespoons fresh cilantro -- minced

For tamales

24 each dried corn husks

3 cups cooked chicken -- shredded

Prepare dough per recipe

In a pot, boil the tomatillos or green tomatoes for ten minutes or until soft, drain and transfer to food processor

To the processor, add the onions, chilies, garlic and salt and pepper. Run to puree. Transfer to bowl and stir in the cilantro.

Using the large tamale method, make tamales. Spread dough, top with 2 or 3 tablespoons of sauce and a portion of the chicken; fold.

Steam for one hour or until husk comes away from dough cleanly.

Description: "Chicken Tamale with green sauce"

Yield: "12 each"

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Tamal de pollo con salsa verde

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For green sauce

18 ounces tomatillos -- or green tomatoes

1 medium white onion -- cut into chunks

5 each serrano pepper

3 cloves garlic

2 tablespoons salt

1 tablespoon fresh ground black pepper

3 tablespoons fresh cilantro -- minced

For the tamales

24 each dried corn husks

3 cups cooked chicken -- shredded

Tamale Dough

To prepare the sauce, place the tomatillos in boiling water for 10 minutes, drain and transfer to food processor

Add the onions, garlic, peppers and salt and pepper. Process to puree. Transfer to bowl and stir in the cilantro

Make the tamales using the large method. Spread the dough, top with 2-3 tablespoon of sauce over dough and top with a portion of the chicken.

Steam for one hour until husk pulls away clean from the dough. Serve with sauce on side

Description: "Chicken tamale with green sauce"

Yield: "12 each"

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Tandoori Chicken With Cauliflower And Red Peppers

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 C Plain Yogurt

1/4 C Cilantro -- minced

2 Tbsp Lemon Juice

1 Tbsp Ginger Root -- grated

1 Clove Garlic -- minced

2 Tsp Paprika

1/2 Tsp Ground Cumin

1/2 Tsp Ground Coriander

1/4 Tsp Cayenne

16 Oz Chicken Meat -- cubed

16 Oz Cauliflower -- florets

2 Ea Red Bell Pepper -- 1" pieces

8 Ea Bamboo Skewers

In a food processor or blender purée the yogurt, cilantro, lemon juice, ginger root, garlic, paprika, ground cumin and coriander and cayenne. Remove 1/4 of the mixture and set aside. Transfer this sauce to a bowl and add the chicken, stir to combine, refrigerate for 1 hour

Blanch cauliflower, refresh. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Place cauliflower and peppers in bowl with the reserved 1/4 of the purée.

Make skewers with chicken, cauliflower and peppers

Grill over low heat

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Tandoori Turkey Tenderloin

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Chutney

4 each peaches -- pitted and chopped

4 tablespoons peach preserves -- sub apricot

4 tablespoons rice wine vinegar

2 tablespoons fresh ginger root -- grated

2 pinches salt

2 each scallion -- minced

For Raita

2 cups cucumber -- peeled, seeded, cut in half moons

1/2 cup yogurt

2 tablespoons fresh mint -- minced

2 tablespoons honey

For Turkey

1/2 cup yogurt

1/2 cup sour cream

2 tablespoons fresh lemon juice

2 tablespoons brown sugar

4 teaspoons ground cumin

4 teaspoons garam masala

4 teaspoons paprika

4 teaspoons turmeric

2 cloves garlic -- minced or pressed

4 teaspoons fresh ginger root -- grated

2 teaspoons kosher salt

1 teaspoon cayenne

24 ounces turkey tenderloin

For Naan

1/2 cup extra virgin olive oil

2 tablespoons fresh flat leaf parsley -- minced

2 cloves garlic -- minced or pressed

2 pinches salt

1 pound pizza dough -- fresh or frozen thawed

Simmer the peaches, preserves, vinegar, ginger and salt over mediukm heat for 10 minutes. Remove and stir in the scallions. Transfer to serving bowl, cool, cover and refrigerate

For the Raita, mix together all the ingredients, transfer to serving bowl, cover and refrigerate.

For the Turkey, in a mixing bowl, whisk together all the ingredients except the turkey. Slice the turkey into diagonal pieces and place in bowl of sauce, stir to coat, cover and refrigerate for 30 minutes but best overnight

When ready to cook, preheat the grill and oil the grates. While the grill heats, prepare the naam. Stir together the oil, parsley, garlic and salt. Portion the dough into tennis ball size balls, flatten and roll out to 6" circles.

Grill the turkey for 8-10 minutes, turning until internal temperature of 165°. Set aside and keep warm

Grill the naam for 3-4 minutes, turn for 1-2 minutes remove and brush with oil mixture.

Serve with chutney and raita on side with naam

Description:

"served with peach-ginger chutney and cucumber raita"

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Tequila Chicken With Insalada Peon

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- Mexican Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each Chicken Breast -- s/b

3/4 cup Tequila

3/4 cup Lime Juice

12 ounces Corn Kernels

12 ounces Black Beans, Cooked

1 1/8 cups Cucumber -- seeded and diced

1 1/8 cups Jicama -- julienned

1 1/2 each Serrano Pepper -- minced

6 each Radish -- slice thin

3/4 cup Red Bell Pepper -- julienned

3 tablespoons Lime Juice

3 cups Plain Yogurt

1 1/2 cups Cucumber -- seeded and diced

3 tablespoons Lime Juice

6 tablespoons cilantro -- minced

3/8 each Red Onion -- slice thin

1 1/2 each Avocado -- 4 wedges, fan

Combine the chicken, tequila and lime. Marinate for up to 2 hours

Make the salad by combining the corn, cooked black beans, cucumber, jicama. serrano pepper, radishes, red bell pepper and lime juice, mix to combine

Combine yogurt, cucumber, cilantro and lime for sauce. Mix 3/4 sauce with salad, reserve 1/4 for drizzle

Grill the chicken.

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

Plate salad, slice the breast and fan chicken around salad, garnish with avocado fan, red onion, diced cucumbers and drizzle with remaining sauce

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Tomatoes à la Reine

Recipe By: Chris Koch

Serving Size : 6

Categories : 1st Course C -- French

Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 each large tomatoes

1 pound White mushrooms

4 1/2 tablespoons Butter

1 1/2 each Shallots -- Peeled and minced

1/8 cup Tawny port

1 1/2 tablespoons Fresh parsley -- Minced

12 ounces Chicken breast -- Skinned and boned

3/4 each Egg white

3/4 pinch freshly grated nutmeg

3/8 cup Heavy cream

Remove just the very top from each of the tomatoes. With melon baller, remove the core and seeds. Sprinkle the insides with salt, invert each tomato on a baking sheet lined with paper towels and let drain for 20 minutes

Choose eight of the nicest mushrooms, remove the stems. Peel and flute the caps

Add the stems to the other mushrooms and chopped fine. In batches, place the chopped mushrooms in a clean dish towel, and twists that towel to squeeze out all the moisture

In a large heavy skillet, melt 4 tbsp. of butter. Add the shallots and sauté for five minutes. Add the chopped mushrooms and sauté until dry

Add the port, and cook until dry. Remove the mixture from the heat, adjust seasonings, and mix in the chopped parsley. Transfer to a large bowl

Chop the chicken breast very fine and combined with the egg white, nutmeg, cream, salt and pepper in a food processor. Process the mixture into a very fine paste.

Transfer the chicken mix to the mushroom mix, combine well.

Preheat the oven to 350°

In the skillet, melt 2 tbsp. of butter, and sauté the fluted mushroom caps until lightly browned

Portion the chicken/mushroom mixture into the hollow tomatoes, top with one mushroom cap, range in a baking dish.

Bake the stuffed tomatoes for 30 - 40 minutes or until an internal temperature of 165 °

Description:

"Tomatoes in the Queen's Style"

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Turkey À La King

Recipe By: Chris Koch

Serving Size : 6

Categories : Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound cooked turkey

4 tablespoons butter

1/2 ounce onions -- minced

4 tablespoons flour, all-purpose

1 teaspoon salt

1/8 teaspoon white pepper

2 cups Chicken Stock

1 cup milk

1/2 ounce green pepper -- chopped

1/2 ounce pimiento -- shredded

1/8 pound mushrooms -- sliced, sautéed

Dice the cooked turkey.

Melt the margarine in skillet or heavy sauce pan. Add onions and sauté until tender.

Add flour and seasonings to onions. Stir and cook for 5 minutes.

Add stock and milk, stirring constantly with wire whip. Cook until thickened.

Add green pepper, pimento, and mushrooms to sauce.

Fold turkey gently into sauce. Check seasoning. Heat to 165°F. Serve over puff pastry shells, biscuits, toast points, or rice.

VARIATIONS:

Creamed Chicken. Delete green pepper, pimento, and mushrooms.

Tuna à la King. Substitute tuna for chicken. Stir carefully to avoid breaking up tuna pieces.

Turkey à la King. Substitute turkey for chicken.

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Turkey Scaloppini In Green Peppercorn Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Misc Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tbsp Olive Oil

1 Lb Turkey Cutlets

2 Tbsp Flour

1/3 C Dry Sherry

1 Tsp Green Peppercorns

1/2 Tbsp Honey

1/2 Cup Chicken Stock

In a heavy skillet, heat the oil and dredge the cutlets in the flour. Shake off excess and brown both sides, remove

Deglaze pan with sherry

Add peppercorns, honey and stock

Bring to boil, reduce, return turkey and heat through

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Uncles Po And Cha's Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- Asian Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart peanut oil

1 Lb Chicken Leg Meat

4 Ea Egg White

1 C Cornstarch

4 Ea Serrano Pepper

2 Cloves Garlic -- lightly mashed

1 Inch Ginger Root -- sliced

3 Ea Scallion

2 C Chicken Stock

1 Tbsp Soy Sauce

1/2 Tsp Salt

1/4 Tsp White Pepper

1/2 Tsp Rice Vinegar

1 Tbsp Rice Wine

Heat oil in wok for frying. Place the cornstarch in a shallow bowl

Remove meat from chicken legs with a paring knife and rough cut into bite size pieces

In a mixing bowl, lightly whisk whites, coat chicken pieces. Remove the chicken in batches, allow excess egg to drip back into the bowl and dredge in cornstarch

Deep fry until golden, remove

Remove all but a couple of tablespoons of the frying oil from the wok

Fry the peppers, garlic and ginger until golden brown, discard

Cut scallion in the light green area. Cut white parts in 1/2 pieces, slice greens diagonal into thin rounds.

Add stock, soy, salt, pepper, vinegar and wine to the flavored oil and boil to reduce to thicken

Return meat to sauce and serve immediately.

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