Taco Baked “Fried” Chicken

Growing up, Fried Chicken – as in real fried chicken – was a stable in our house, especially on Sundays during the summer. Dad cut up the chicken, dredged it in flour and usually fried it in two big, black cast iron skillets filled with melted shortening. The chicken was seasoned with a little salt and pepper and that was about it. Off to the picnic table in the yard, along with a big bowl of mashed potatoes and sweet corn on the cob from our garden. Sometimes, when Dad was feeling exceptionally ambitious, he made a big batch of light, flaky buttermilk biscuits. That was it – simple, basic foods. Nothing fancy, not a lot of spice or seasoning. But then food way back when had better flavors naturally – the way food was intended. I’m old enough to remember “the good old days” when most foods were raised or grown without a lot of thought to packaging and shipping and shelf-life that has led us genetically altered corn that really isn’t sweet, tomatoes without flavor and chicken that is bland. Maybe that’s why we say “oh, it taste just like chicken” because chicken has no flavor anymore. Another reason I can remember food tasting better is because I grew up eating things from Dad’s garden – he planted everything from tomatoes to potatoes. I can remember walking through the corn with my Dad on a warm summer evening. The moon was full and Dad called it a harvest moon because it bathed everything in moon light . . . oh those were the days!

Whenever possible I like to buy whole Rocky Free Range Chickens. I don’t know how readily available these birds are to the rest of the country, but here in the central valley of California, you can usually find them in the meat section of the grocery stores. The birds are raised exclusively on sustainable farms in Sonoma county (wine country), with nothing artificial added to their diet. These birds are given access 24 hours a day to pastures and grasslands. Their feed is all organic, all vegetarian with no hormones or antibiotics ever. Do you pay a little more? Yes. Can you taste the difference? In my opinion, yes. Am I a spokesperson for Rocky Free Range Chickens? Nope – I just know what I like, and when I find something superior out there, I like to spread the word.

If you have the time, the patience, a good set of knives and kitchen shears, cutting up your own chicken is the most economical “per pound”  way to go. Just a few “tricks” – wiggle your birds. Wiggle the wings to reveal the joint between wing and breast. Wiggle the legs to reveal the socket between thigh and leg. Cut pieces bone side up, skin side down to keep skin in place. Wing tips and back are great to save for making stock later. These can be collected and kept in the freezer until you’re ready to make a stock from scratch. If you need additional “visual” aid in cutting up a chicken, google a few videos – there are a ton out there.

The best, safest way to handle raw chicken is to create an assembly line of sorts – always going in one direction. Cutting station, dipping station, dredging station, with your racking station on top of the stove (for added “counter” space) works best for me. Not only does this prevent the spread of chicken goobers, it creates a rhythm. And a one, and a two, and a three – let’s get to cooking . . .

Taco Baked “Fried” Chicken
1 Whole Chicken (3 to 4 lbs), cut into pieces
2 eggs
2/3 Cup Milk
3/4 cup all-purpose flour
1/4 cup Corn Meal
1 envelopes taco seasoning
1 teaspoon Cumin
1/4 teaspoon salt

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450-degrees.

Line 2 rimmed baking sheets with foil and top with wire racks.

In a shallow bowl, lightly beat egg with milk. In a separate shallow bowl, combine flour, seasonings. Dip dark pieces in egg mixture to coat lightly, allowing excess egg to drip off. Dredge chicken in seasoned flour.

Place dark meat skin-side up on prepared wire racks and place in oven on upper rack.

Roast dark meat for 10 minutes. While dark meat is roasting, dip white meat in egg mixture to coat lightly, allowing excess egg to drip off. Dredge chicken in seasoned flour.

Place white meat skin-side up on prepared rack. Transfer dark meat to lower oven rack, place white meat on upper oven rack.

Roast chicken in oven until brown and crisp, about 30 minutes; switching and rotating baking sheets halfway through the roasting process.

Remove from oven, let chicken rest for about 10 minutes before serving.

A little rice, a little corn and dinner is served.

2014 Has Been A Hoot! Thank You One and All

On January 13, 2014 I stared at the glowing, blank page of my laptop. Do I dare? My fingers began to type, as if by magic. Without a clue as to what I was doing, or what would become of it, Rosemarie’s Kitchen was born. By the blogging world standards, it’s not a huge, runaway hit. But then, I didn’t create Rosemarie’s Kitchen to become “famous”. I simply wanted a place to share my recipe collection and perhaps a few memories along the way. I yearned for an outlet beyond Facebook, and blogging, although a little scary, seemed the right fit for me. What I hadn’t anticipated at the start of this journey was that I would discover a more personal view into the world around me. Blogging connects people who might otherwise never meet in an exchange of ideas, customs and traditions – be it faith, family or nationality. The people I have “met” along the way are wonderful – creative, delightful and insightful. I have learned much from them.  Thank you all for this wonderful experience. It’s been a hoot. One that I hope will continue.

Since mine is a cooking blog, as 2014 draws to a close, I thought it would be nice to post a few links to recipes I’ve shared with you this past year. Of all the recipes I’ve shared; these have been the “tops” among readers in their respective categories. Hope you enjoy a second look . . .

***** APPETIZERS *****

The Importance of Sunny Pepperoni Pie

This was an original creation, inspired by Sunny Spinach Pie. I created the Sunny Pepperoni Pie for my dear, sweet brother. I’m glad to see it was well received.

The Deviled Egg You Say!

A collection of Deviled Egg Recipes and ideas to inspire you. Sometime I make these just because . . .

Christmas Party Potato Platter with Fresh Dill and Red Caviar

Perfect for Christmas Time with their Red and Green thing going on. Gold Caviar could be used at other times of the year, as well as Black Caviar. These are yummy delicious.

Filipino Egg Rolls – Lumpia

Serve as an appetizer, as part of the “main” event for an Asian Inspired meal or on their own – these meat and veggie packed rolls are awesome.

 

***** MAIN ATTRACTIONS *****

French Beef and Red Wine Stew on Garlic Mashed Potatoes

This stew is more along the lines of a French Beef Burgundy dish. It fills the kitchen with an intoxicating aroma of wine and the potatoes that accompany this stew are heavenly.

Country Ribs with Golden Eagle Barbecue Sauce

Another “original” recipe from my kitchen to yours, adapted from an old family recipe on Hubby’s side. The peppery-smoked flavor is perfect for summertime barbecued ribs.

Southern “Fried” Oven Chicken – No Lie!!

This “fried” chicken is cooked in the oven. It’s crispy on the outside, moist and flavorful on the inside. Perfect for Sunday Dinner. We like it with mashed potatoes, corn and fresh-baked buttermilk biscuits. Nothin’ like Southern Cookin’.

Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter

All I can say is Oh My Good! The reduction sauce is sensational, the garlic butter an added kiss of flavor. These grilled steaks are beyond delicious. Serve with a baked potato or garlic mashed and a vegetable such as asparagus in a tarragon cream sauce, you’d swear you’re dining at a 5-Star restaurant without the 5-Star price tag.

 

***** SOMETHING ON THE SIDE *****

Smokey Pan Seared Asparagus

These smokey, pan-seared asparagus need no sauce. Kiddo wasn’t a fan of asparagus, until he sampled these yummy tips. The flavor is wonderful. I promise!

Haricots verts à l’étouffée (Stewed Green Beans)

These green beans are “stewed” in a little butter, with garlic and thin slices of shallots. Like all things French, they are beyond delicious.

Filipino Pancit with Chicken, Pork & Shrimp

Another Filipino favorite. Pancit can be a meal all on its own, or the perfect side to just about any Asian/Pacific Island dish. Every family has their own take on Pancit, and this is mine.

Roasted Red Rosemary Potatoes

My all-time favorite to serve with Chicken Marsala or other Italian inspired dishes as well as most American favorites such as roast chicken for Sunday Supper.

 

***** SWEET ENDINGS *****

Best Pineapple-Up-Side-Down Cake that Ever Came out of a Box

The beauty of Pineapple Up-Side-Down cake is that it is the perfect “finish” for a picnic, great for outdoor entertaining on a warm spring day. Try using a mixture of red and green cherries for a holiday “touch” with your Christmas Ham. It is bursting with flavor, yet moist beyond belief.

Maria Luisa’s Leche Flan

My mom’s Lecha Flan was always in demand at family gatherings. I can’t remember an Easter Table without it. This Spanish Dessert is popular with Filipinos. I’m proud to carry on the tradition.

Fresh Berry Trifle – A colorful Summertime Dessert

This dessert is so creamy, so refreshing and oh so pretty. While I made mine with blueberries and strawberries, any mixture of berries would go well. When in season, we like to pick some wild blackberries to add to this summertime treat.

French Vanilla Cake with Blueberry Filling and Fresh Berry Basket

This yummy, sweet cake is filled with a slightly tart blueberry filling, both complimenting and offsetting the sweetness of the cake and Almond-Butter Cream frosting. This is a cake with the grownups in mind.

************

As 2014 draws to a close and we turn our attentions to the coming New Year, I leave you now with one more Irish blessing, in honor of my dear, sweet Dad.

May there always be work for your hands to do,
May your purse always hold a coin or two.
May the sun always shine warm on your windowpane,
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you,
And may God fill your heart with gladness to cheer you.

Southern “Fried” Oven Chicken – No Lie!!

Like most of us, I’ve got my collection of oven “fried” chicken. These are good recipes, but they all seem to fall just a little short of that true “fried” chicken texture. One morning, while I was making my spice rubbed picnic chicken, (Let’s Pack a Picnic Together) it occurred to me that the problem with oven fried chicken was the pan. All the recipes had the same flaw in common. The chicken was placed directly on the rimmed baking sheet and placed in the oven to “fry”, when in reality, they really are “baking” on the sheet. Sure, we’ve dipped them in batter, rolled them in everything from crushed cereal to panko bread crumbs, but in the end, they sit directly on the baking pan. To compensate, most recipes have you put a little oil or butter into the baking pan. While the amount of oil isn’t nearly a skillet-full, it’s still some oil, right?

A few weeks later, I took my favorite Oven “Fried” Chicken, and made a few little changes. I used the recipe for Oven “Fried” Chicken and combined it with the cooking instructions for Spice Rubbed Chicken. Wow! Problem solved. The chicken is baked at a higher temperature, on racks rather than on a pan, allowing the hot air to circulate the chicken and give it a “fried” finish. The chicken is moist on the inside, with that “crisp” fried skin on the outside. Yum!

You can use the recipe that follows, or your own, which ever you prefer. This should work with any oven fried chicken recipe.

Southern “Fried” Oven Chicken
1 whole chicken, 1 to 2 ½ lbs, cut into 8 pieces
Bath (water enough to cover chicken, seasoned with seasoning salt to taste)
2 eggs, well beaten
2/3 cup milk
1 1/2 cups flour
1 Tablespoon Garlic Salt
1 Tablespoon Onion Powder
1 Tablespoon Sugar
2 Tablespoons Oregano
1 Teaspoon Pepper
1/4 Teaspoon thyme
1 Teaspoon Basil
1 Tablespoon Paprika
1/4 Teaspoon Celery Salt
1 Tablespoon Salt

Cut up chicken and place in a container of water seasoned with seasoning salt. Let chicken soak over night in salted water in refrigerator. Drain chicken and pat dry.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475-degrees.

Line 2 rimmed baking sheets with foil and top with wire racks.

In a shallow bowl, lightly beat egg with milk. In a separate shallow bowl, combine flour, seasonings. Dip dark pieces in egg mixture to coat lightly, allowing excess egg to drip off. Dredge chicken in seasoned flour.

Place dark meat skin-side up on prepared wire racks and place in oven on upper rack.

Roast dark meat for 15 minutes. While dark meat is roasting, dip white meat in egg mixture to coat lightly, allowing excess egg to drip off. Dredge chicken in seasoned flour.

Place white meat skin-side up on prepared rack. Transfer dark meat to lower oven rack, place white meat on upper oven rack.

Roast chicken in oven until brown and crisp, about 30-40 minutes; switching and rotating baking sheets halfway through the roasting process.

Once chicken is “fried”, turn oven off but do not remove chicken from oven. Make gravy.

NOTES: A little Hickory Liquid smoke can be added to the brine water for a smokey flavor that will penetrate deep into the meat. For added “crunch”, reduce the flour to 1 cup and add panko bread crumbs or crushed corn flakes.

 

Chicken Stock Gravy
1 Cup Chicken Stock
3 Tablespoons Butter, divided
2 Tablespoons flour
Salt & Pepper to taste

Pour chicken stock into a saucepan, bring to a gentle boil.

Melt 2 tablespoons butter in a small saute pan. Blend with flour to create a paste. Continue to cook until just golden.

Add flour mixture to chicken stock. Stirring constantly, cook to desired consistency.

Remove from heat, add remaining tablespoon butter. Blend until smooth. Season with salt & pepper to taste.

Transfer to bowl with ladle or gravy boat for serving.

Serving Suggestions: Mashed potatoes, corn and biscuits.