Ithaca Chicken

Ithaca Chicken

Sources they The Ithaca Chicken is only served in Ithaca, NY.

Ithaca Chicken

Serves 4 people.

1/2 cup                               Canola oil
1 cup                                  Cider vinegar
2 tablespoon                       Salt
2 teaspoons                        Poultry seasoning
1                                         Egg
1/2 teaspoon                      White pepper
1                                        Chicken, 5.0 lbs., "butterfly"

1. Mix oil, cider vinegar, salt, poultry seasoning, egg and white pepper in a bowl with a whisk.
2. In a large plastic bag put the butterflied chicken and marinade mixture. 
3. Let the chicken marinade in the refrigerator for about 4 hours.
4. Start grill at low heat with skin up for ten minutes, then flip over for another ten minutes. Turn middle burner off and flip chicken one more time, continue cooking for about 45 minutes to 1 hour. Check occasionally.
5. Remove from grill and place on a platter.
6. Serve and Enjoy.

How To Present "Butterfly" Chicken

1. Turn the chicken over, so the backbone is upright.
2. Using very sharp scissors, remove the backbone by cutting on both sides.
3. Now use a very sharp knife, to make a 2" cut through the flat, thin bone.
4. Flip it over.

Tool & Chicken

Very Sharp Scissor

Cutting on Both Sides

Very Knife

Flat in Over




I USE ONLY MY LEFT HAND !!!

Chicken Marinade

Onion Soup

The soup contains beef bones, bought from Jeff and Barrita Shanks, local Lima vendors at the Rochester Public Market. This onion soup makes a great addition to any dinner!


ONION SOUP

Serves 8-10 people

                                     Olive oil
4 tablespoons                Butter
2 large                           Mayan Sweet onions, peeled and cut into 1/8"to 1/4" by 1"to 1 1/2" slices
2 large                           Onions, peeled and cut into 1/8"to 1/4" by 1"to 1 1/2" slices
1 tablespoon                 Thyme
3 qt.                              Beef broth
1/4 cups                        Parmigiano Reggiano
                                     Salt and fresh pepper

1. On low heat, pour olive oil and butter in a pot. 
2. Then put onion slices and thyme in the pot. 
3. Let sit for 45-60 minutes. 
4. Add beef broth. 
5. Add salt and pepper to the soup.  
6. Cook for another 45 minutes. 
7. Add parmigiano reggiano. 
8. Serve and enjoy. 

Onion Soup

I USE ONLY MY LEFT HAND !!!

Basic Red Sauce

A stroke survivor, Ken Carpentier, loves to cook and he wanted this recipe. This sauce can be used with meatballs, Italian sausage, ground beef and other stuff

Ingredients

BASIC RED SAUCE

Serves 4-6 people.


                                                Olive Oil
1 medium                                 Onion, cut into 1/4"
3 cloves                                   Garlic, minced
1 lb. 12 oz.                               San Marzano Peelted Tomatoes, crush
24 oz.                                       Italian Tomato Base, no seeds, no skins
                                                 Salt and Pepper
 1 tablespoon                            Dried oregano
 1 tablespoon                            Dried basil
                                                 Fresh parsley, minced
                                                 Fresh parmigiano reggiano, shredded

1. In a bowl pour the San Marzano peeled tomatoes. Use your hands to mush the tomatoes into smaller pieces. Set aside.
2. In a 12" skillet, add olive oil. Over medium - low heat add an onion for 6 - 8 minutes. 
3. Add garlic for 1 - 2 minutes.
4. Turn on low heat. Add the prepared peeled tomatoes, tomato base, salt, pepper, oregano, basil, parsley and parmigiano reggiano.
5. Let simmer. Turn off at around 1 hour.
6. This sauce can be used with meatballs, Italian sausage, ground beef and other stuff.
7. Serve and enjoy.

Red Sauce

I USE ONLY MY LEFT HAND!!!