tag:blogger.com,1999:blog-17422713.post3173017949395104545..comments2024-02-17T12:47:30.703-05:00Comments on Beyond Salmon: How to Braise a ChickenHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-17422713.post-76068509776100798872010-02-17T16:53:09.331-05:002010-02-17T16:53:09.331-05:00Great post! I have a recipe for coq au vin that I ...Great post! I have a recipe for coq au vin that I love, but I think adding your tips will make it even better!emigliahttp://www.tomatokumato.comnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-56144784931017321392010-02-16T11:02:43.885-05:002010-02-16T11:02:43.885-05:00Hi guys,
So glad you enjoyed the chicken braise. ...Hi guys,<br /><br />So glad you enjoyed the chicken braise. About preserved lemon -- it adds a musky savoriness to the dish. It's an optional ingredient, but if you have it on hand, it's a shame not to use it. You can definitely up the amount. I was being a bit conservative in the recipe since some store bought chicken stocks can be very salty. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-34834436818648289352010-02-15T10:58:50.339-05:002010-02-15T10:58:50.339-05:00I thought you might like to know that I served thi...I thought you might like to know that I served this yesterday as a Valentine's Day dinner for my fiancee. It was delicious! I served it over couscous with some braised fennel on the side.<br /><br />I doubled the amount of preserved lemon (by accident, -- I halved the recipe and didn't halve the amount of lemon) and it was perfect. I hadn't used my preserved lemons since making them six months ago -- a great first recipe for them!<br /><br />The chicken remained both crisp and tender -- typically a paradox, as you say.<br /><br />Thank you! --a fan in CambridgeSam Fnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-78346858573885004872010-02-13T15:36:18.506-05:002010-02-13T15:36:18.506-05:00like this dish.its so deliciouslike this dish.its so deliciousLose Weight Fasthttp://www.fastloseweight.netnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-70698113200008022512010-02-12T21:32:45.790-05:002010-02-12T21:32:45.790-05:00Hi Helen,
I made this tonight. The only thing I ...Hi Helen,<br /><br />I made this tonight. The only thing I didn't have was the preserved lemon. I wonder how much of a difference it makes but the dish was absolutely delicious. Now I am kicking myself that I didn't use all the chicken thighs. I think I will also make this side dish that is also wonderful the next time I make it. <br />http://www.seriouseats.com/recipes/2009/11/cheap-eats-for-eight-bucks-chickpea-pumpkin-and-raisin-couscous-recipe.html<br /><br />Thank you so much for sharing.<br /><br />From another HelenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-6090780782897695572010-02-11T20:39:34.983-05:002010-02-11T20:39:34.983-05:00Sounds wonderful! Looking forward to trying in wh...Sounds wonderful! Looking forward to trying in when DH gets back.Terihttps://www.blogger.com/profile/11678581109827783910noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-57693885707442319392010-02-11T16:13:21.281-05:002010-02-11T16:13:21.281-05:00yes, you remove all the inside (the part you'd...yes, you remove all the inside (the part you'd normally eat in a citrus fruit, like orange) and only use the yellow and white skin.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-42291784113769839192010-02-11T12:10:04.934-05:002010-02-11T12:10:04.934-05:00Quick question: I've been preserving some lemo...Quick question: I've been preserving some lemons, but haven't done much with them yet.<br /><br />What do you mean by "1 preserved lemon, pulp removed?" Do I remove all the yellow inside of the lemon, leaving only the skin?<br /><br />This dish looks fantastic, thinking of making it tonight!Sam Fnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-78024377978189204502010-02-10T14:34:18.563-05:002010-02-10T14:34:18.563-05:00Hi Marsha,
Braising means browning the protein fi...Hi Marsha,<br /><br />Braising means browning the protein first and then cooking it partially covered in liquid. Sometimes it's covered, sometimes not, and sometimes it's covered with parchment paper to allow steam to escape while preventing the top from drying out. Most people confuse braising with stewing. They are very similar, but not quite the same. The difference is that in stewing the protein is completely covered by liquid and in braising it's partially covered. But most people use those terms interchangeably. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-87381768193229349422010-02-09T21:25:45.417-05:002010-02-09T21:25:45.417-05:00I like the sound of this a lot - because flabby ch...I like the sound of this a lot - because flabby chicken skin is an abomination. But I had always understood that braising meant cooking the meat in liquid with the top on. I take it that I am wrong, right?Marshahttps://www.blogger.com/profile/14035642478179187618noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-28912019511610408112010-02-09T14:45:30.191-05:002010-02-09T14:45:30.191-05:00Hi Ivan,
If you find a way to crisp up the skin m...Hi Ivan,<br /><br />If you find a way to crisp up the skin more, let me know. I've tried searing the thighs in a skillet before serving (a non-stick skillet works best) and broiling. They both helped a little, but it's definitely not like roasted chicken skin.<br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-56656725728074371632010-02-08T21:13:28.448-05:002010-02-08T21:13:28.448-05:00Thank you for your study of braising chicken.
Yo...Thank you for your study of braising chicken. <br /><br />You've a common sense approach, and common sense is not common in other braising recipes across the net. <br /><br />I too use only thighs, and keep the skin above the braising liquid as you do-that's braising, otherwise, for others, it becomes a fricassee or stew.<br /><br /> Wonder if there's a way to keep/make the skin a touch crisper before serving? Saute it at the end, skin side down? <br />Briefly removing skin and broiling it before replacing it, or "torching' it on the thighs? Just thoughts..<br />You make me hungry, and it's long past supper!Ivan Seligmanhttps://www.blogger.com/profile/07997378042528741874noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-79137493652041455252010-02-08T18:07:58.371-05:002010-02-08T18:07:58.371-05:00I enjoyed you post very much!I enjoyed you post very much!Ed Schenkhttp://detroiteats.wordpress.comnoreply@blogger.com