Sentences with phrase «pound chicken»

Cover with another sheet of plastic wrap and pound the chicken breasts until they're half an inch thick.

And when a 59 - pound chicken wants to cross the road, you'd better let it.

You are going to start by pounding your chicken breasts very thin, about 1/4 inch.

Using a mallet, carefully pound chicken thighs out until they are even and about 1/2 inch thick.

Firmly pound the chicken with the smooth side of a meat mallet until very thin.

If pounded chicken pieces are very large, cut in half.

Pound chicken cutlets with a mallet until thin then marinade in 1 3/4 cups of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).

Using a rolling pin or tenderizer (or random heavy object), pound the chicken until about 1/2 - inch thick.

Once marinade is ready, I either slice chicken into bite - size pieces or pound chicken tenders into flat strips to make (little fancy) skewers.

I don't pound the chicken so it's thin and then roll it up, I never have had great success with that.

(We do not recommend pounding the chicken breasts, doing so will not result in the right texture / consistency for fajitas.)

On our docket: a thin - pounded Chicken Fried Pork Loin with a crispy and well - seasoned batter that was accompanied by a savory mustard vinaigrette.

Chicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep - fry until golden brown in color.

Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch.

Using the bottom of a mason jar or wide glass, lightly pound your chicken breasts to an even thickness.

This aromatic Vietnamese - inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.

The reason you need it is because pounding the chicken down to 1/2 inch to an inch will ensure it will cook evenly and makes it easier to stuff and tie off!

Butterflying the chicken and pounding the chicken lets it cook quickly along with making sure it cooks all the way through in a short time.

2 pounds chicken drumsticks 1/4 cup white vinegar 1/4 cup tamari 2 garlic cloves, smashed 2 bay leaves 1/2 teaspoon peppercorns 1 teaspoon cilantro (optional)

ingredients SALT AND VINEGAR CHIP WINGETTES 2 bags kettle - cooked salt and vinegar chips 1 cup all - purpose flour 3 large eggs (lightly beaten) 1 tablespoon water 2 pounds chicken wingettes Kosher salt and freshly ground pepper (to taste)

A close cousin to our fowl friend the turkey, a ten foot, 250 pound chicken in full Towne Park valet regalia has been spotted pecking around outside Towne Park Headquarters just in time for Thanksgiving.

Directions Pound chicken breasts so they are thin and even.

If you don't have a mallet use another flat skillet to pound the chicken flat.

Using a meat mallet or wooden rolling pin pound the chicken to the desired thickness, 1 breast at a time.

Chicken Liver Pâté 1/4 c. butter 2 tablespoons bacon fat (optional, otherwise use extra butter) 1 large onion, finely sliced 1 garlic clove, finely minced 1 tablespoon cooking sherry or apple cider vinegar (optional) 1/2 pound chicken livers, rinsed and patted dry 1 sprig rosemary, finely minced 1 sprig fresh thyme, finely minced 1 sprig fresh oregano, finely minced 1 teaspoon sea salt 1 teaspoon black pepper extra butter as needed

Instructions Preheat oven to 400 degrees F. Pound chicken so they are thin (option to buy thin breast).

* Note: Pounding you chicken before cooking is optional.

One can sardines 1/4 cup veggies 1 pound Chicken necks or backs or Leg Quaters 12 oz.

Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about 1/4 inch thick and just about doubles in size.

-LSB-...] tablespoons oil (butter / ghee / coconut oil) 1 1/2 pounds chicken thigh meat (boneless, skinless), cut into bite - size pieces 1 -LSB-...]

Pound the chicken pieces out a little but not as much as if you were preparing schnitzel.

You do know you could substitute a lightly - pounded chicken cutlet for the pork — it would be VERY close to the cosmo.

Pound the chicken until 1/4» thick with a meat mallet or heavy skillet.

1 3 - pound chicken fryer, cut in serving pieces 3 tablespoons vegetable oil 1 teaspoon ground ginger 1 teaspoon ground New Mexican red chile 1/2 teaspoon ground turmeric 1/4 teaspoon ground cumin 1/2 cup chopped fresh parsley 1 large onion, thinly sliced 1 tomato, peeled and diced 6 cloves garlic, minced Juice of 1 lemon 2 lemons, quartered 1 14 - ounce jar green olives (not stuffed), drained

Pound the chicken with a meat mallet until each piece is of even thickness, about 1 - 1 1/2 inch thick.

Pounding your chicken breast thin allows the orange - chipotle glaze to really stand out — a better glaze - to - chicken flavor ratio in every bite!

McDonald's (MCD) had justified the lofty price because the wings were so immense, taken from its suppliers» gigantic eight - pound chickens.

For these purposes, we looked at what it would cost to prepare a simple meal (a whole roast chicken, mashed potatoes, and green beans) for a family of four with these ingredients: one whole 4 - pound chicken, 1 pound of fresh green beans, 3 pounds of Yukon Gold potatoes, a bulb of garlic, a half - gallon of milk, and butter.

1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?

Pound chicken breasts until thin and divide into 4 portions.

I pounded the chicken, rolled it up, stuck toothpicks in it, and what happened?