kitewithfish (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kitewithfish) wrote2011-05-19 01:27 pm
kitewithfish) wrote2011-05-19 01:27 pm
Food Experiment
Cold Cranberry Chicken Salad
Ingredients:
6 chicken thighs, with skin and bone
1 stalk of celery (or more, if you are a celery person.)
bunch of cranberries (okay, like around a pound)
frozen peas (good ones!)/ fresh peas (OMNOMNOM)
plain full fat yogurt with live cultures-- more than a cup? Not as much as two cups?
red wine vinegar
1/2 a red onion, or more if you like.
Optional ingredients:
nuts
honey
ginger
salt
pepper
other spices!
Directions
1) Bake the chicken. I just covered it in butter and some salt and baked it at 350 until it was tender and came off the bone easily, about 40 minutes. Check on it periodically.
2) While the chicken is baking, take the yogurt and combine it with the EDIT:yogurt red wine vinegar. You'll want more than a splash of vinegar, but add the vinegar slowly to see what you like and mix to taste. Remember, this is going to be covered everything, so you don't want it to overwhelm things.
3) Add some seasoning! Add them earlier will allow the sauce to absorb the flavor more deliciously, which is important. Grate some ginger, add it to the vinegar/onion sauce-maybe about as much as your little finger. Chop the red onion and the celery very small (hell, grate them in large chunks if you want to) and add them to the dressing. DON'T ADD SALT. Seriously, wait on it.
4) Boil the frozen peas to get them to room temp and drain them, then add them to the rest of the wet ingredients.
5)Add the cranberries! Eat some to keep your strength up. If you want to add some nuts, add some. Walnuts are suggested, for people with a close relationship to walnuts.
6) Taste the dressing now- it's got everything in it that it will have, except for the chicken, so figure out if it needs honey, pepper, more vinegar, or any other seasoning that you can think of and add it for true deliciousness. DON'T ADD SALT YET. The chicken will add more salt to the dressing, so wait on adding salt to see if it really does need more.
7) At some point, the chicken is going to finish baking. You will know it is done when you stick a knife deep into the chicken thigh, next to the bone, and see that all the meat is white (not pink!) and no longer translucent at all. Take the chicken out of the oven and let it sit and get room temperature.
8)When the chicken is cool enough to poke without burning yourself, take each thigh and discard the skin. Use a fork to shred the meat into small morsels (think about pulled pork and aim for something like that effect). Discard cartilage, small bones, etc, and add to the dressing. Fold all the ingredients together.
9) Taste it. DOES IT NEED SALT? Probably not, unless you are my Boy, in which case, just dump the whole shaker in.
9) Let it marinate a little together in the fridge or at room temp, and then serve cold.
Ingredients:
6 chicken thighs, with skin and bone
1 stalk of celery (or more, if you are a celery person.)
bunch of cranberries (okay, like around a pound)
frozen peas (good ones!)/ fresh peas (OMNOMNOM)
plain full fat yogurt with live cultures-- more than a cup? Not as much as two cups?
red wine vinegar
1/2 a red onion, or more if you like.
Optional ingredients:
nuts
honey
ginger
salt
pepper
other spices!
Directions
1) Bake the chicken. I just covered it in butter and some salt and baked it at 350 until it was tender and came off the bone easily, about 40 minutes. Check on it periodically.
2) While the chicken is baking, take the yogurt and combine it with the EDIT:
3) Add some seasoning! Add them earlier will allow the sauce to absorb the flavor more deliciously, which is important. Grate some ginger, add it to the vinegar/onion sauce-maybe about as much as your little finger. Chop the red onion and the celery very small (hell, grate them in large chunks if you want to) and add them to the dressing. DON'T ADD SALT. Seriously, wait on it.
4) Boil the frozen peas to get them to room temp and drain them, then add them to the rest of the wet ingredients.
5)Add the cranberries! Eat some to keep your strength up. If you want to add some nuts, add some. Walnuts are suggested, for people with a close relationship to walnuts.
6) Taste the dressing now- it's got everything in it that it will have, except for the chicken, so figure out if it needs honey, pepper, more vinegar, or any other seasoning that you can think of and add it for true deliciousness. DON'T ADD SALT YET. The chicken will add more salt to the dressing, so wait on adding salt to see if it really does need more.
7) At some point, the chicken is going to finish baking. You will know it is done when you stick a knife deep into the chicken thigh, next to the bone, and see that all the meat is white (not pink!) and no longer translucent at all. Take the chicken out of the oven and let it sit and get room temperature.
8)When the chicken is cool enough to poke without burning yourself, take each thigh and discard the skin. Use a fork to shred the meat into small morsels (think about pulled pork and aim for something like that effect). Discard cartilage, small bones, etc, and add to the dressing. Fold all the ingredients together.
9) Taste it. DOES IT NEED SALT? Probably not, unless you are my Boy, in which case, just dump the whole shaker in.
9) Let it marinate a little together in the fridge or at room temp, and then serve cold.