Judys Chicken Recipes

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ZUNI CAFé CHICKEN



Zuni Café Chicken image

You don't need a brick oven for this perfect roast chicken from the legendary chef Judy Rodgers - but you do need a hot one, and a day or so to dry-brine the bird before using it. If you don't have the time to dry-brine, don't. You'll still end up with one of the best roast chickens you've ever had. Just dry the bird really well with paper towels before seasoning and dab it again before putting it into the sizzling pan. Rodgers's technique, which involves drying and seasoning the chicken, then flipping it while cooking, results in a wonderfully browned bird, with crackling skin and moist meat. Serve it over a bread salad, as she did, or with well-dressed greens and a baguette. You win either way.

Provided by The New York Times

Categories     dinner, main course

Time 1h

Yield 2 or more servings

Number Of Ingredients 4

One small chicken, 2 3/4 to 3 1/2 pounds
4 sprigs fresh thyme, marjoram, rosemary or sage
Sea salt
1/4 teaspoon ground black pepper

Steps:

  • Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
  • Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
  • Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
  • When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
  • Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
  • Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
  • Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
  • Cut the chicken into pieces and pour the pan drippings over the chicken.

Nutrition Facts : @context http, Calories 1043, UnsaturatedFat 46 grams, Carbohydrate 2 grams, Fat 73 grams, Fiber 1 gram, Protein 90 grams, SaturatedFat 21 grams, Sodium 1663 milligrams, Sugar 0 grams, TransFat 0 grams

JUDY'S CHICKEN....



Judy's Chicken.... image

...that she never made! My aunt has a friend Judy and they often share recipes. Judy gave my aunt this recipe and for YEARS, my family knew this recipe as Judy's Chicken. When my aunt recently asked Judy about this recipe...Judy had no clue what my aunt was talking about! Apparently, Judy had gotten this recipe, shared it with my aunt, and never made it herself. Of course, we still call it Judy's Chicken. This recipe is EASY as well as delicious.

Provided by freakingdork

Categories     Chicken Breast

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 chicken breasts (if using frozen, give an extra 15 mins in the oven)
2 (10 3/4 ounce) cans cream of chicken soup (can sub. cream of mushroom)
2 cups sour cream (I use light, but my aunt uses regular)
pepper
garlic powder
onion powder
basil
thyme

Steps:

  • Preheat oven to 350°F.
  • Spray 1-2 (9x13) pans with cooking spray. Lay out chicken breasts.
  • Season breasts with last five ingredients (basil and thyme are "optional" and are best fresh) to taste.
  • Mix 1 can of cream of chicken soup to 1 cup sour cream in separate bowl. (You can use 1 can soup and 1 cup sour cream to cut calories, but I prefer using the 2 cans and 2 cups, even if I only use 4 chicken breasts, as I love dipping the finished chicken in the sauce).
  • Cover chicken with soup and sour cream mixture.
  • Put chicken in the oven and cook for an hour (remember, add 15 mins if chicken is frozen).
  • Serve with extra sauce on the side. Delicious with rice or rolls.

Nutrition Facts : Calories 755.8, Fat 53, SaturatedFat 23.2, Cholesterol 202, Sodium 1196.1, Carbohydrate 15.8, Sugar 1, Protein 52.6

JEWISH PENICILLIN (JUDY'S CHICKEN WITH MATZOH)



Jewish Penicillin (Judy's Chicken with Matzoh) image

This recipe was given to my MIL by her Great Grandmother, who immigrated from Poland. I swear this soup has magical powers, as it has nursed my husband to health from countless colds, flus, and even a total hip replacement!! This also freezes very well, so make in advance of flu season!

Provided by skat5762

Categories     Chicken

Time 3h45m

Yield 1 pot of soup

Number Of Ingredients 10

1 large stewing chicken
1 onion
2 stalks celery
2 chicken bouillon cubes
salt and pepper
2 tablespoons chicken fat or 2 tablespoons oil
2 eggs, slightly beaten
1/2 cup matzo meal
1 dash salt
2 tablespoons stock or 2 tablespoons water

Steps:

  • In large stew pot, add all soup ingredients.
  • Cover with water, top pot with lid and simmer until chicken falls off bone.
  • Remove celery and onion.
  • Bone chicken and reserve.
  • Add matzoh dough to simmering broth, cooking until done*.
  • Add chicken to broth: serve hot.
  • *MatzohBall directions: Mix fat and eggs together.
  • Add matzoh meal and salt.
  • When well blended, add soup stock/water.
  • Cover bowl and place in refrigerator 20 minutes.
  • Into simmering soup, drop matzoh mixture by tablespoons.
  • They will form balls and float to the top.
  • Cover pot and cook about 20 minutes.

Nutrition Facts : Calories 2935.4, Fat 215.8, SaturatedFat 61.2, Cholesterol 1067.5, Sodium 2487, Carbohydrate 62.2, Fiber 4.3, Sugar 8.5, Protein 174.5

JUDY'S CHICKEN DORITO CASSEROLE



Judy's Chicken Dorito Casserole image

This is from my mother in law. I ask for it just as much as my husband does. It's awesome! I like to add shopped jalapeño to 1/2 the dish for me.

Provided by Flavor Diva

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 small boneless chicken breasts
1 (11 ounce) can condensed cream of chicken soup
1 (11 ounce) can condensed cream of mushroom soup
5 ounces skim milk (1/2 soup can)
4 ounces green chilies, diced
1 tablespoon dried onion flakes
1/2 tablespoon red pepper flakes
2 cups cheddar cheese, shredded
1 (13 ounce) bag plain Doritos
6 ounces salsa

Steps:

  • Cut up chicken into 1 inch cubes and cook in microwave for 15 minutes or boil. drain chicken.
  • Add both soup cans, 1/2 can of milk, green chilies, onion flakes, and red pepper flakes to the chicken. Combine to make your chicken mixture.
  • Put handful of chips on the bottom of a 9"x13" pan and crush lightly. Scoop 1/2 of chicken mixture over chips. Spread 1/2 the cheese over chicken mixture. Add another uncrushed layer of chips. Top with another layer of the remaining chicken mixture and cheese.
  • Cook for 30 minutes.

Nutrition Facts : Calories 684.1, Fat 40, SaturatedFat 13.6, Cholesterol 83.2, Sodium 1526.3, Carbohydrate 51, Fiber 3.8, Sugar 5.8, Protein 30.4

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