Skills for everyday living.
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...
Heather says:
Buffalo chicken sandwiches are my weakness. I don’t know why, maybe it’s the combination of crunch, heat, and the cool of the blue cheese. Buffalo chicken sandwiches are a sometimes food, meaning I don’t pretend they are healthy and I won’t make them often, but when I do?… Keep reading...
Heather says:
Did you know there’s a way to increase the amount of crisp skin on your chicken while decreasing the cook time? I tell the truth, you just use a five minute technique called Spatchcocking -that sounds dirty, doesn’t it?-… Keep reading...
Heather says:
There’s a rule of thumb when cooking dishes that involve wine: don’t use anything you wouldn’t drink.
What if you don’t drink wine or what if you just don’t like the kind of wine called for in a recipe?… Keep reading...
Dear Home Ec 101,
I’m moving to Virginia in about a month, and in my visits I discovered a wonderful little farm nearby that sells free-range, organic chickens. But, the only way to buy them is whole and frozen. Generally, that’s wonderful!… Keep reading...
Heather says:
This easy recipe for baked chicken is extremely versatile, not only is it great for chicken thighs, it can be used on a cut-up whole chicken, and boneless skinless chicken breasts or thighs. This chili rub and honey brushing sauce would also be fantastic for grilled chicken.… Keep reading...
Q: How do you make chicken stock? Is there a basic recipe for making chicken stock?
A: I have two, one is based on the French method and the other on an Asian method of stock making. The ratios for chicken or turkey parts to water and vegetables is similar in both.… Keep reading...
Heather says:
Why would anyone want to cut up a whole chicken? It’s a useful skill to have, I tend to buy whatever is on sale and if whole chickens are on sale that week, then I load up. By buying a whole chicken, I have not restricted myself to one form of cooking or another.… Keep reading...
Heather says:
This recipe for stewed chicken is a frequent request and a great use for those giant bags of leg quarters.
Leg quarters on sale are a mixed blessing. I’m not a huge fan of dark meat, but with the right seasoning I can be persuaded.… Keep reading...
For a full breakdown on exactly how to fry chicken, I invite you to check out Buttermilk Fried Chicken.
Heather says:
We don’t fry chicken often, but sometimes when chicken thighs are well under $1 per pound the temptation is overwhelming.… Keep reading...
Heather says:
This recipe for roast chicken tastes like effort marinated in herbs and vinegar. Really, it’s a throw together and toss in the oven kind of dish. I won’t tell if you don’t, sometimes I like to pretend I’m working harder than I am.… Keep reading...
Heather says:
Want killer -figuratively, you do keep a sanitary kitchen, right?- dressing, gravy, or mashed potatoes? The secret is in the stock. Before Tom the turkey heads into the oven (or deep fat fryer, just sayin’), remove the neck from the cavity and fearlessly reach up under the neck flap and pull out the bag -o- mysterious bits known as giblets.… Keep reading...
Dear Home-Ec 101,
I’ve seen recipes for 40 garlic clove chicken, but they are mostly for a whole chicken. I’m trying to figure out how I can make it for my husband and I using chicken breasts. Any ideas how I can do this?… Keep reading...
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Heather says:
Fried chicken doesn’t sound fearless, does it? You must remember, Home Eccers, that I live in a part of the country where grown men will fight over whose Meemaw had the best recipe for any number of meals.… Keep reading...
