Thursday, September 22, 2011

Lemon Rosemary Chicken Legs

Welcome to the next posting here at Kitchen Time!! I wanted to start with a very heartfelt THANK YOU to everyone who sent me messages here, on facebook and through my email address. Taking those first few steps isn't always easy and in the past I have not had the success that I hoped for. As with everything though, giving up on a dream is almost as hard as achieving it.

I did not realize that people were unsure of how to comment on the blog, so I took a look this morning and figured it out...

1.  First off go ahead and type your comment

2.  Then click on the little block that says 'Comment as Name', go ahead and type in your name

3.  Click on the box that says 'Post', you don't have to worry about anything else other then your own name

Today I wanted to share a recipe that I have worked on for quite sometime and it can be found all over the Internet in various forms. It is quick and very easy to make, which is perfect for a family on the go with school homework or sports events. It can also be made outside on the grill or under the broiler, which is what I did. Cooking chicken also comes with a few warnings and such. The temperature of cooked chicken should always be 160 degrees. There is no such thing as rare chicken...rare chicken is bad and should not be eaten...ever!!

Lemon Rosemary Chicken Legs

4 Pounds Chicken Legs/Drumsticks
1 1/2  Cups Lemon Juice (you can squeeze lemons or just buy the juice in a bottle)
1 1/2 tsp  Cayenne
1 1/2 tsp  Red Pepper Flakes
1 Tbs  Chopped Garlic
1/4  Cup  Olive Oil
1/4  Cup Fresh Rosemary
(chopped fine, Rosemary can be bought right in the supermarket produce section)
2  Tbs White Wine Vinegar
2 Tbs  Brown Sugar

When working on this recipe you have 2 choices, the first being to baste the legs as they are cooked or the second which is to marinate them for 3 to 6 hours. If you decide to marinate the chicken, make sure to use a plastic/ceramic bowl or container. Metal reacts to the acids used in the marinade and will create an 'off' taste.

I used the basting method when I prepared these. I cooked them under the broiler and basted them every 4 to 5 minutes.

Turn the broiler onto a high heat setting and arrange to top rack of the oven about 2-3 inches from the heat. Use a broiler pan for cooking the chicken. Allow the oven to heat up while preparing the chicken.

Mix all of the ingredients together in a bowl. Before coating the chicken, remove about half the liquid and set it aside. This amount is used for basting the chicken after you begin cooking. The last thing you want to do is re-use the marinade after using it to coat the raw chicken.

Coat each piece of chicken and place on the broiler pan. Set a timer for 5 minutes and remove chicken, basting with the reserved liquid from earlier. Place the chicken back in the oven and repeat the basting process again after an additional 5 minutes. Flip chicken legs over, basting again. Continue to cook for an additional 5 minutes, remove and baste. Return to the oven and finish them for an additional 5 minutes, for a total of approx. 20 minutes. Oven temperatures will vary and it is important to make sure that the chicken is cooked thoroughly. If you have a kitchen thermometer check for a temperature of 160 degrees. If you don't have one, make sure that the juices coming out of the chicken are clear. Cutting into the largest part of the meat is also a good way to check.

When the legs were finished, they had a slight kick along with the undertones of rosemary and lemon. It was a nice meal and only took around 25 minutes or so to make. I got the chicken right at the supermarket in a family size pack for a great price. It is not always easy to buy things in bulk, however a little planning with the menu before shopping helps out a great deal.

Lastly, a simple dish like this can be combined with several sides such as rice and an easy to make vegetable like carrots. Rice makes for a neutral background and will not distract from the flavors of the chicken. Brown rice is a healthy choice and again easy to prepare. Simple steamed carrots are packed with flavor and the sweetness plays well with the bite of lemon and rosemary.

Happy Eating!! As always please feel free to email me with questions/comments or to just say hello.

Sunday, September 18, 2011

The time has finally arrived...

Every dream and journey begins somewhere, doesn't matter if it is big or small. What matters is the desire to make it into reality and taking the first step in that direction. I figured that the best way to accomplish all of my goals and make something memorable out of this for not only me, but hopefully all of my readers...was to keep this real and genuine.

I want to encourage everyone to reply and make suggestions. If you see something and have an idea that might work better, let me know. Food is a huge part of life and like me, I am sure that you have memories that come with it. Those memories and the ones that will come as I grow are the biggest reason for writing my first cookbook. I teach people how to cook and enjoy food as well as creating hopefully unforgettable moments. 

During this first week, I will be writing about a pretty wide range of ideas and sharing a few recipees along the way. Be on the look-out for Jonathans Meatloaf, Whiskey & Maple Glazed Pork, Watermellon Salad With Lime-Mint Vinaigrette and some tips on growing/using fresh Oregano & Rosemary.

I am not writing as a Chef and for other Chefs, this is for everyone who just enjoys food and is looking for more. All of the recipes that I post online are tested by myself inside of my own kitchen here at home. Ingredients are not exotic, but can be found in every supermarket in every neighborhood. My abilities and drive give me the chance to teach and show-off my love of food in the kitchen, but I will always want to be someone who gets to sit down and eat.

Jump on board for what I hope is going to be lots of fun!!

-Chef Sean