Chicken Chashu
- 2.5 pounds chicken thighs skin-on, deboned and flattened
- 1/4 cup soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar
- 2 teaspoons ginger grated
- white pepper
- 4 small chicken tenders
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Shredded chicken
- 1 ½ chicken stock cubes
- 2 chicken breasts, around 400g
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Rotisserie Chicken Recipe
- 1 whole chicken, about 4 pounds
- 2 tablespoons kosher salt
- 2 tablespoons butter, melted
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Teriyaki Chicken
- 1/2 cup (125ml) mirin
- 1/2 cup (125ml) soy sauce
- One 2-inch (5cm) piece of fresh ginger, peeled and grated
- 2-pounds (900g) boneless chicken thighs (4-8 thighs, depending on size)
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Slow Cooker Shredded Chicken
- 2 pounds boneless, skinless chicken breasts (about 4)
- 1 cup chicken stock, low-sodium chicken broth, or water
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Baked Chicken
- 6 bone-in chicken breast halves, or 6 chicken thighs and wings, skin-on
- 1/2 teaspoon coarse salt
- 1/2 teaspoon Mrs. Dash seasoning
- 1/4 teaspoon freshly ground black pepper
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Brick Chicken
- 1 (4-lb.) chicken, halved, backbone, ribcage, and thighbones removed
- Kosher salt and freshly ground black pepper, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. canola oil
- 1⁄3 cup chicken broth
- 1 tbsp. lemon juice
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Homemade Essence of Chicken
- 1 whole chicken (or 3 chicken carcasses), cut up into chunks
- 1/3 cup water
- 2 pinches salt
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Catalan Chicken
- 1 whole 4-pound chicken, quartered
- 8 slices bacon
- 30 cloves garlic
- 3 lemons, peeled, rinds thinly sliced and reserved
- ½ cup Banyuls or another fortified dessert wine
- 1 cup veal or chicken stock
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Jamaican jerk chicken
- 2 chicken thighs
- 2 chicken legs
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Grilled Butterflied Chicken Recipe
- 1 whole chicken, 3 1/2 to 4 pounds
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
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Chicken Paprikash
- 640 grams chicken - drumsticks and thighs ( 3 whole chicken legs cut apart)
- 640 grams chicken - drumsticks and thighs ( 3 whole chicken legs cut apart)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter – cultured unsalted (or olive oil)
- 240 grams onion sliced thin (1 large onion)
- 70 grams Anaheim pepper chopped (1 large pepper)
- 25 grams paprika (about 1/4 cup)
- 1 cup chicken stock
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon flour – all-purpose
3038.9512500008163

Chicken Fritz
- 1/4 cup safflower or olive oil
- 1 large onion, chopped
- 2 cups shredded cooked chicken (preferably leftover from making chicken soup)
- kosher salt
- Freshly ground pepper
- 1 teaspoon sweet paprika
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Chicken Teriyaki
- 1 tbsp. vegetable oil
- 4 pieces chicken, trimmed, skin pierced with a fork
- ½ cup Teriyaki Sauce
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Chicken Vesuvio Recipe
- 1/2 cup olive oil
- 5 cloves garlic, peeled
- 2 large russet potatoes, peeled and cut into chunks
- 1 3-4 pound chicken, cut into 8 pieces (or 3 pound chicken legs)
- 3/4 cup white wine
- 3/4 cup chicken stock
- 3 tablespoons chopped parsley
- 1 tablespoon dried oregano
- Salt and pepper
- Salt and pepper
- 1 cup frozen peas, thawed
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Chicken Feet Stock
- 1 Chicken carcass, from a roasted chicken
- 2 or more Chicken feet
- 1 large yellow onion, quartered
- 4 green onions or 2 leeks
- 1 tablespoon black peppercorns, whole
- 1 tablespoon crushed red pepper flakes
274.303571111106

Grilled Butterflied Chicken Recipe
- 1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
2499.628483072875

Schmaltz (Rendered Chicken Fat) Recipe
- 3/4 pound chicken fat and skin, finely chopped
- 1 medium onion, chopped
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Drunken Chicken Recipe
- 2 whole chicken parts (two breasts, two leg/thighs, or a mix), totaling about 2 pounds
- One 1-inch piece of ginger
- Kosher salt
- 1 cup Shaoxing rice wine
- 1 cup chicken broth from simmering
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Chicken Heart Yakitori Recipe
- 1 pound chicken hearts
- 2 chicken carcasses cut into 6 to 8 pieces
- 1 cup sake
- 1 cup mirin
- 1 to 1/2 cups soy sauce, depending on darkness
- 3 tablespoons sugar
- Freshly ground black pepper
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