Parrot Chicken Recipes

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

LOVE BIRDS - CHICKEN IN PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
• Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
• For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

PARROT CHICKEN

Steps:

• 1. Mix the hoisin, honey, soy sauce, garlic (be sure and cut those nasty little woody stem parts off before cutting) and ginger in a bowl to blend. Set the marinade aside. Using a sharp knife, score the thighs on both sides, do no cut all the way through. Add the chicken to the marinade and toss to coat. Cover (I use a zip lock bag) and refrigerate for at least an hour, but preferably overnight. I have prepared this in the morning and fixed it in the evening, it comes out great.
• 2. Line a cookie sheet or baking pan with heavy duty foil (saves clean-up). Place your chicken pieces on the foil with a little of the marinade. Place under the broiler (middle shelf)for about 15 minutes until it looks browned and a little crispy around edges, turn and broil the other side.
• 3. Remove from broiler, place the chicken on a plate, sprinkle with toasted sesame seeds and add cilantro for garnish. You may want to make extra. You don't want to see the sad faces when it's all gone. Leftovers (lol) keep well and can be re-heated the next day.
• 4. TIP: Run your hands over the stainless steel faucet (or anything stainless steel) to get the garlic smell off your hands. It works.

FIREBIRD CHICKEN

Steps:

• Combine garlic, habanero peppers, and salt in a mortar and pestle and crush into a fine paste. Add Sriracha and egg and whisk to combine. Set aside until needed.
• Pull or trim off the tenderloin from the breasts, and then slice each one in half lengthwise, cutting at a 45-degree angle to create two relatively equal pieces.
• Place all 6 strips of chicken on a plate and dust generously on all sides with rice flour, making sure they are completely covered.
• Pour over the pepper mixture and use tongs to make sure each piece of chicken is coated evenly with the mixture and that there are no dry spots. Wrap and marinate in the fridge for 2 to 12 hours.
• Heat oil in a nonstick pan over medium-high heat. Cook chicken until well browned, and no longer pink in the centers, about 3 minutes per side. Serve immediately.

BIRD OF PARADISE

Steps:

• Whisk the egg and milk together, place cheese in a shallow bowl.
• Dip Chicken into egg"wash" then into cheese.
• In a skillet melt the butter.
• Add the coated chicken and brown for 5-6 minutes on each side.
• Add Sherry.
• Cover and cook on med-low heat for 35 minutes or until cooked through.

JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.