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

Chicken Cacciatora

If you smelled it... terrific!


CHICKEN CACCIATORA

Serves 4 people.

6 oz.                                   Medium egg noodles
                                           Olive oil
1 medium                          Onion, cut in half, peeled, slice
1/2                                     Green pepper, slice and then cut the slices in half
1/2                                     Red pepper, slice and then cut the slices in half
6                                        Chicken thighs, boneless, slice into 1/2'' cubes
2                                        Garlic, minced
1-28 oz.                             Peeled tomatoes, San Marzano
1/2 cup                              Parmigiano Reggiano, grated cheese
1 tablespoons                    Basil
1 tablespoons                    Oregano
1/4-1/2 teaspoon               Hot pepper flakes
                                          Kosher salt and pepper
                                          Fresh basil

Cacciatora

1. Boil water in a stock pot strainer. Once it is at a boil, turn it off.
2. While the water is boiling, crush tomatoes using your hands in a bowl.
3. Saute the peppers and onion on slow for 5-8 min. Add chicken, 10 min. Add garlic, 1 min. Add crushed tomatoes, Parmigiano Reggiano, basil, oregano, peppers, salt and pepper. Set 30 min.
4. Turn the water back on, once it is at a rapid boil, cook egg noodles for 6 minutes. Add the pasta to the sauce and mix.
5. Garnish with fresh basil.
6. Eat!

I USE ONLY MY LEFT HAND!!!

Potato, Wild Leek and Chicken Soup

This is another recipe with a wild leek delicate flavor.



POTATO, WILD LEEK AND CHICKEN SOUP

Makes 6 servings.


40                          Ramps (wild leeks), roots trimmed and bulbs sliced
2 tablespoons        Butter

2 tablespoons        Olive oil

Potato, Wild Leek and Chicken Soup

2 pounds               Potatoes, (not russets) cubed
1 quart                   Chicken Broth
6 ounces                Creme fraiche (I use Vermont Creamery)
1 cup                     Milk, whole
2                            Breast chicken, sliced
2 tablespoons        Thyme, freshly chopped
                              Salt and black pepper

1. Slice the bulbs into 1/2 inch slices.
2. Heat the butter and olive oil in a large pot, medium heat. Add the ramp bulbs and cook, stirring occasionally, until they start soften, about 5 to 8 minutes.
3. Add the potatoes and chicken stock and then bring to a boil, then lower heat and simmer, partially covered, for about 30 minutes.
4. Remove from heat. Puree the potatoes in the pot with an immersion blender.
5. Add the creme fraiche and chicken. Simmer for to 5 minutes.
6. Add the milk and thyme, heat until hot, season to taste with salt and pepper, and then serve.

I USE ONLY MY LEFT HAND !!!

Barbecue Sauce

This is special for the Summer. This can be used on chicken, pork chops, spareribs and pork loin.


BARBECUE SAUCE


About 3 cups.

Barbecue Sauce on Chicken

2 tablespoons              Butter
2 tablespoons              Olive oil
1/2                               Onion, chopped
2 tablespoons              Garlic, finely chopped
4 tablespoons              Cider vinegar
2 cups                         Ketchup
1/4 cup                        Heinz sauce
2 tablespoons              Worcestershire sauce
1/2 teaspoon               Tabasco sauce
2 tablespoons              Oil, vegetable
                                   Salt and freshly ground pepper to taste
1/2 teaspoon               Red pepper flakes
1                                 Bay leaf
1 tablespoons              Sugar
1 tablespoons              Paprika
1                                 Lemon

Barbecue Sauce on Pork Loin


I USE ONLY MY LEFT HAND !!!

1. In a saucepan heat the butter and olive oil, cook onion 5 minutes and then slowly cook the garlic, 2 minutes.
2. Combine all the ingredients except the lemon.
3. Add the juice of the lemon. Cut the lemon into quarters and add it. Heat 30 minutes or more.