Chicken Three Ways Food

PARGIYOT THREE WAYS

Steps:

• For any of the marinades: Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture. Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days. When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total.
• Photograph copyright © 2015 by Michael Persico

CHICKEN SOUP 3 WAYS

Steps:

• Make the soup: Add the broth and 4 cups water to a large soup pot and bring to a simmer over medium-high heat. Sprinkle the chicken with salt. Submerge the chicken pieces in the broth. When the broth starts to boil, reduce the heat to a simmer. Cook until the breast and tender start to separate, about 15 minutes, then remove with tongs or a large strainer. Continue simmering the leg pieces until the meat pulls away from the bone, about 10 more minutes. Remove the legs from the pot and set aside. When the meat is cool enough to handle, remove the skin and shred the meat by hand.
• Add the carrots and celery stalks (reserve the leaves) to the soup and simmer until tender, about 8 minutes. Stir in the shredded chicken until just heated through, about 3 minutes, then remove from the heat. Season with salt, stir in the celery leaves and cool to room temperature.
• Divide the soup into three 4-cup servings and freeze in containers for up to 1 month.
• To reheat: Thaw a container of soup and bring to a low boil in a medium saucepan. Add the desired combo mix-ins and cook for a just a few minutes to heat through. Serve.

WINGS 3 WAYS

Steps:

• In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
• Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
• In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
• Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
• When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
• Serve immediately.