Double Chicken Tea Food

DOUBLE CHICKEN TEA

Steps:

• Slice breast meat off the chickens by cutting along either side of each breastbone, across the ribcage and down to the wing joints. Cut off the meat and save for another meal, reserving skin for chicken tea.
• Transfer whole chickens and skin from breasts into 1 extra large, or 2 standard (5 1/2- to 6-quart) pots. Divide carrots, celery, and onions between the pots, followed by garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water.
• Place pots over medium-high heat and bring to a boil, watching carefully. Immediately reduce heat to low. Skim off any foam from the tops with a spoon. Adjust heat to maintain a very gentle simmer where only small bubbles poke up through the surface. Continue to let simmer for 8 to 12 hours.
• Use a slotted spoon to transfer the solids into a strainer set over a large bowl; discard chunks and pour strained broth back into a pot. Combine all the liquid into one pot. Strain broth again through a fine-mesh strainer into whichever pot was emptied.
• Bring to a boil over medium-high heat, skimming fat from the top; boil until reduced by half. Turn off heat and season with salt, tasting and adjusting as needed.
• Strain broth through a cheesecloth or nut milk bag into a container. Serve steaming hot in a pot as you would tea, or let cool and refrigerate until ready to serve.

DOUBLE ROAST CHICKEN

Steps:

• Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
• Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

DOUBLE ROASTED CHICKEN

Steps:

• Heat oven to 400 degrees F. Put chicken on rimmed baking sheet. Mix oil, lemon juice, salt and pepper. Brush about 1/4 cup over chicken.
• The recipe calls for a quartered chicken with skin removed, but I used chicken breasts.
• Roast until chicken is nearly done, about 20 minutes. While chicken is roasting, add onions to remaining oil mixture and toss to coat thoroughly.
• Heat large skillet over medium-high heat. Add onion mixture and cook until onions are golden brown, 8 - 10 minutes.
• Remove chicken from oven and arrange pitas on baking sheet. Scatter half of the onions onto pitas, and place a chicken quarter (or breast) on each. Roast 10 - 15 minutes longer, until chicken is done. remove from oven, top with remainng onions and sprinkle with pine nuts. Season to taste with salt and pepper and additional lemon juice, if desired.

DOUBLE CHICKEN TEA

Steps:

• Slice breast meat off the chickens by cutting along either side of each breastbone, across the ribcage and down to the wing joints. Cut off the meat and save for another meal, reserving skin for chicken tea.
• Transfer whole chickens and skin from breasts into 1 extra large, or 2 standard (5 1/2- to 6-quart) pots. Divide carrots, celery, and onions between the pots, followed by garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water.
• Place pots over medium-high heat and bring to a boil, watching carefully. Immediately reduce heat to low. Skim off any foam from the tops with a spoon. Adjust heat to maintain a very gentle simmer where only small bubbles poke up through the surface. Continue to let simmer for 8 to 12 hours.
• Use a slotted spoon to transfer the solids into a strainer set over a large bowl; discard chunks and pour strained broth back into a pot. Combine all the liquid into one pot. Strain broth again through a fine-mesh strainer into whichever pot was emptied.
• Bring to a boil over medium-high heat, skimming fat from the top; boil until reduced by half. Turn off heat and season with salt, tasting and adjusting as needed.
• Strain broth through a cheesecloth or nut milk bag into a container. Serve steaming hot in a pot as you would tea, or let cool and refrigerate until ready to serve.

DOUBLE LEMON CHICKEN

Steps:

• Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
• Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
• Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
• Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
• Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.

DOUBLE COATED CHICKEN

Steps:

• Place corn flakes in shallow dish or pan; set aside.
• In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper; mix until smooth.
• Dip chicken in batter; coat with cereal.
• Place in single layer, in foil-lined shallow baking pan.
• Drizzle with margarine.
• Bake at 350° for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.