Chicken Scarborough Fair Recipes

SPICY SCARBOROUGH CHICKEN MARINADE

Steps:

• Pour the wine and olive oil into a mixing bowl. Add the minced habanero pepper, garlic, parsley, sage, rosemary, and thyme; whisk until evenly blended.

SCARBOROUGH FAIR STUFFING

Steps:

• In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. , Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.

SIMON & GARFUNKEL SPICE RUB FOR POULTRY RECIPE

Steps:

• Measure everything and dump it into a blender; see "Measuring" note about the bay leaves. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.
• How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three.
• Grill, smoke, or roast.

SCARBOROUGH FAIR CHICKEN WITH WHITE WINE

Steps:

• Brown chicken and garlic in a small amount oil in a large frying pan.
• Sprinkle herbs, onion salt and pepper on top of chicken.
• Pour wine over chicken and herbs.
• Wash and cut lemon in half.
• Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
• Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
• Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

CHICKEN SONG SOUP

Steps:

• Place the chicken breasts and 8 cups of water into a large pot. Season with salt and pepper, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer 1 hour until the chicken is falling off the bone. Once done, remove the chicken and set aside to cool.
• While the chicken is simmering, bring the rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
• Once the chicken has been removed to cool, stir the cooked rice, garlic, onion, carrots, celery, parsley, sage, rosemary, and thyme into the broth, and return to a simmer. While the vegetables are simmering, remove and discard the skin and bones from the chicken, shred the meat, and stir in into the soup. Serve once the vegetables are tender, about 30 minutes.

SCARBOROUGH FAIR CHICKEN BARLEY SOUP

Steps:

• Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

SCARBOROUGH FAIR CHICKEN

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
• Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
• Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 459
• Protein: 34g
• Carbohydrates: 76g
• Fat: 5g
• Cholesterol: 75mg
• Sodium: 54mg
• Fiber: 4g