CHICKEN HEART AND GIZZARD RECIPES

POPEYES FAMOUS FRIED CHICKEN RECIPE | TOP SECRET RECIPES

Popeyes Famous Fried Chicken Recipe | Top Secret Recipes image

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea. Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack. Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here. Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 43 minutes0S

Prep Time 21 minutes30S

Cook Time 21 minutes30S

Ingredients

Nutrition Facts : Calories 687 calories

JACQUES PEPIN'S CHICKEN BALLOTTINE STUFFED WITH SPINACH ...

Jacques Pepin's Chicken Ballottine Stuffed with Spinach ... image

Jacques Pepin's Chicken Ballottine Stuffed with Spinach, Cheese and Bread Stuffing

Provided by Jacques Pepin

Number Of Ingredients 25

Ingredients

1 chicken (about 3 ¾ pounds)
boned
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Red Rice Stuffing (see note above) or Spinach
Cheese
and Bread Stuffing
1 tablespoon olive oil
1 teaspoon finely chopped garlic
5 ounces baby spinach leaves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup grated Gruyere or mozzarella cheese (about 4 ounces)
1 ½ cups cubed (½-inch) bread
⅓ cup water
½ cup dry red wine
1 celery stalk (2 ounces)
peeled and cut into ¼-inch dice (½ cup)
1 small onion
chopped (½ cup)
1 carrot (2 ounces)
peeled and cut into ¼-inch dice (⅓ cup)
½ teaspoon potato starch dissolved in 1 tablespoon water
1 tablespoon dark soy sauce
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 400°F
For the Stuffing: heat the oil in a large saucepan or skillet
Add the garlic, spinach, salt, and pepper, and cook for 1 minute to soften the garlic and wilt the spinach
Transfer to a bowl and let cool to room temperature
Reserve the cheese and bread and continue with the recipe
Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper
Spread the cool rice or spinach mixture evenly over the chicken
If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach
Roll the chicken up, tie with kitchen twine, and place in roasting pan
Roast the ballottine for 1 hour
Lift it from the pan and place it on a platter
For the Sauce: Skim off and discard most of the fat from the drippings in the pan
Add the water and wine to the drippings to deglaze the pan and heat over medium heat, stirring to loosen and melt the solidified juices
Strain the juices into a saucepan
Add the celery, onion, and carrot and bring to a boil over high heat
Cover, reduce the heat to low, and boil gently for 5 minutes
Stir in the dissolved potato starch and soy sauce and bring the mixture back to a boil, stirring, to thicken it
Remove from the heat
Transfer the ballottine to a cutting board and remove the twine
Cut half of it into 4 or 5 slices, each about 1 inch thick
Return the uncut half of the ballottine to the serving platter and arrange the cut slices in front of it
Pour the sauce over and around the ballottine, garnish with the parsley, and serve
Cut additional slices of ballottine as needed at the table

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HERB-RUBBED TURKEY RECIPE: HOW TO MAKE IT

Seasoned for the holidays, this tender bird with its tasty herb rub is perfect for topping the table at your next festive gathering. The recipe's from our Test Kitchen staff.
From tasteofhome.com
Reviews 5
Total Time 03 hours 55 minutes
Category Dinner
Calories per serving

Preheat oven to 325°. Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, until a thermometer reads 170°-175° (cover loosely with foil if browning too quickly), 3 to 3-1/2 hours. If desired, baste with pan drippings., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° until garlic is soft, 1 hour. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until broth is reduced by half, 2 hours. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir until thickened, 2 minutes. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.

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HERB-RUBBED TURKEY RECIPE: HOW TO MAKE IT

Preheat oven to 325°. Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, until a thermometer reads 170°-175° (cover loosely with foil if browning too quickly), 3 to 3-1/2 hours. If desired, baste with pan drippings., Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° until garlic is soft, 1 hour. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside., To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until broth is reduced by half, 2 hours. Discard giblets and spice bag. Cool broth; strain, discard vegetables., When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir until thickened, 2 minutes. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.

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POPEYES CAJUN GRAVY RECIPE | TOP SECRET RECIPES

Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop. Complete your meal with my recipe for Popeyes Famous Fried Chicken. Source: "Top Secret Recipes Unlocked" by Todd Wilbur.
From topsecretrecipes.com
Reviews 3.5
Total Time 45 minutes0S
Calories 30 calories per serving

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Total Time 9 hours 0 minutes
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