Skills for everyday living.
Heather says
I honestly don’t know why this recipe is called “sticky chicken”, I have the feeling it is a recipe that has evolved over the years and doesn’t exactly resemble its origins or maybe it was a family nickname. This recipe for chicken in the crockpot was a favorite on a message board I frequented a decade ago and the printed out scrap has followed me around through a few moves.… Keep reading...
Heather says:
Buffalo chicken dip is a favorite around here. It’s also ridiculously simple and worth knowing how to make in case you’re ever invited to a sportsball potluck type event. Go team go.
I’ve had buffalo chicken on the brain recently and I was poking around Plain Chicken -a client from my day job and remembered that I’ve been meaning to make this recipe for Home Ec 101.… Keep reading...
Dear Home-Ec 101,
I have a question concerning prepping chicken legs. My family LOVES chicken legs but the unsightly blood that sometimes comes along with chicken legs leaves us all a little disgusted. I’ve read about and tried the salt brine method for removing the blood but have had almost no success.… Keep reading...
Dear Home Ec 101,
Thank you for making your lovely page about the French and Asian methods of cooking chicken stock. I have a question: If I have a long period of free time, can I cook the stock longer than four hours.… Keep reading...
Dear Home Ec 101,
I am having a dinner party and I want to have chicken wings as part of the meal. How long should I bake them for to make them taste perfectly tender?
Signed,
Winging it in Wyndham
Heather says:
Actually I have a couple of answers for you depending on how you picture your chicken wings.… Keep reading...
Heather says:
The humble chicken thigh certainly doesn’t get as much attention as its counterpart the boneless skinless chicken breast. In my area, boneless, skinless chicken breasts have been running in the neighborhood of $5 a pound on sale, which makes thighs much more attractive.… Keep reading...
Heather says:
Like many people, I love chicken marsala. If you’ve gone gluten free, no worries, you don’t have to leave chicken marsala behind. This version is a simple variation on the classic, all you need is brown rice flour to use in place of wheat.… Keep reading...
Heather says:
This recipe for balsamic marinated chicken is sort of a repeat. Why? Because sometimes you don’t want to cook a whole chicken and grab the super-value pack of chicken thighs or leg quarters when they go on sale. Like the garlic and soy chicken thighs, this recipe is simple, the only drawback is it’s much better with a longer marinating period.… Keep reading...
Heather says:
This recipe for chicken and rolled dumplings is my riff on the Lee Bros version which can be found in The Lee Bros. Southern Cookbook. I love their recipes and while I think their idea for sweet potato dumplings sounds intriguing, I chose to go with classic rolled dumplings.… Keep reading...
Heather says:
There is an older post (and yes, I really need to retake the pictures) on How to Roast a Chicken here on Home-Ec 101. Over the weekend a commenter asked “What kind of chicken should I buy?”
To be very clear, we’re talking about different kinds of chicken for cooking, not different kinds of chickens for raising.… Keep reading...
Heather says:
Last month Deneice, a member of the Home Ec 101 Community*, shared several of her recipes with me, including a recipe for white chicken chili. This simple recipe is easily adaptable to use what is in your refrigerator and pantry. … Keep reading...
Dear Home-Ec 101,
I see a lot of recipes that sound really good that call for fish–salmon, tuna, and so on. The thing is that I don’t like fish. With recipes like “Glazed Salmon,” can I substitute chicken in the recipe?… Keep reading...
Heather says:
It’s fall and it’s finally cool enough to switch from salads back to soups and stews and I’ve been waiting for months to make this recipe for chicken gumbo.
This recipe is a good use for those cheap leg quarters I mention from time to time.… Keep reading...
Heather says:
This method is probably only useful if you have a propane grill. I wouldn’t want to go through the trouble of lighting a charcoal grill just to grill these chicken burritos for a few moments. However it is well worth wandering outside to slap these on a gas grill or even inside on a *gasp* Foreman style grill.… Keep reading...
Heather says:
Sometimes I go on food kicks. I don’t know why, not too long ago it was Tex Mex all the time. Right now, I just can’t get enough of buffalo sauce. While I would love to indulge in buffalo chicken sandwiches frequently, that’s just not a reasonable choice.… Keep reading...
