Under Cooking Chicken Quotes & Sayings

Geothermal energy should be a priority in a ever increasing warmer planet. It is kind of like cooking a chicken from the outside. Eventually, the underlying parts get well done. — Phil Mitchell

Stracciatella alla Romana 8 cups chicken broth, preferably homemade 6 ounces fresh spinach, cut into strips 4 eggs, plus 2 tablespoons water ½ cup grated Pecorino Romano cheese Salt and pepper Boil the stock and add spinach, cooking until wilted, about 3 minutes. In a separate bowl, beat the eggs with the water; add grated cheese. Whisk the egg mixture briskly into the boiling broth, and add salt and pepper to taste, then serve. — Christina Baker Kline

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using. — Bobby Flay

Faith Springer-Brown's Christmas Roast Chicken 1 whole chicken, with skin Vegetables: Potatoes, carrots, parsnips, celery, mushrooms A few cloves of garlic 2 onions Olive oil and butter One lemon Stuffing or herbs: Bay, sage, rosemary, fennel Defrost your chicken and bring it to room temperature before cooking. Turn the oven on to 240 C so it becomes nice and hot for the chicken. Prepare your chicken and the vegetables. Wash and chop the vegetables, and remove the skin from the garlic and smash it to let it release flavours. Mix them up, splash some olive oil over them and sprinkle some salt over the mixture as well. Remove the giblets and anything else from inside the cavity of the chicken. Roll the lemon on the — Mishana Khot

I have a great time cooking and eating Thai green chicken curry. — Akshay Kumar

I always get so excited cooking chicken wings. — Jourdan Dunn

If you are killing a chicken and cooking a chicken, it has to taste like chicken. Veal has to taste like veal. You have to be able to identify what you're eating. One of my worst experiences is when I can't tell what I'm eating. It is a waste. — Joel Robuchon

Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking. — Judy Gold

It is possible to ruin a chicken in the cooking of it, but not easily. Short of burning it or letting it get dried out, you can hardly go wrong. — Jo Coudert

Pork and chicken grease, the aromatics of choice for the Cajun. — Ken Wheaton

I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken ... but we go out to dinner a fair amount, too. — Gigi Hadid

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread.
"The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock. — Tamar Adler

How to announce the return of comfort and well-being except by cooking something fragrant. That is what her mother always did. After every calamity of any significance she would fill the atmosphere of the house with the smell of cinnamon rolls or brownies, or with chicken and dumplings, and it would mean, This house has a soul that loves us all, no matter what. It would mean peace if they had fought and amnesty if they had been in trouble. It had meant, You can come down to dinner now, and no one will say a thing to bother you, unless you have forgotten to wash your hands. And her father would offer the grace, inevitable with minor variations, thanking the Lord for all the wonderful faces he saw around his table. — Marilynne Robinson

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese. To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank's Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you'd like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined. Add salt & pepper (to taste). Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired). Enjoy! — Paige Jackson

Meat Glaze (demi-glace) It's handy to have meat glaze for thickening a pan sauce and giving it body. You can make your own meat glaze by cooking chicken broth down to a fraction of its original volume (definitely a weekend project), or you can buy commercial meat glaze. One of the better meat glazes is made by More-than-Gourmet, usually found in the gourmet section of the supermarket. Meat glaze can be stored in the refrigerator for several months and can be frozen indefinitely. — James Peterson

But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight. — Julia Child

I do have some leftover chicken and pasta. (Grace)
And wine? ... That's acceptable (Julian)
Look, buster, I'm not your cooking wench. Mess with me and I'll feed you Alpo. (Grace) — Sherrilyn Kenyon

Another little girl brought a baked chicken, presumably to be eaten on the bus; the only trouble was she'd forgotten to take out the insides before cooking it. Miss Bobbit's mother said that was all right by her, chicken was chicken; which is memorable because it is the single opinion she ever voiced. — Truman Capote

I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones ... and a woodpecker, I'll make you a good chicken pot pie. — Si Robertson

Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is. — Tyler Florence

In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness. — Paula Deen

Writing a novel - unlike operating a piece of heavy machinery, say, or cooking a chicken - is not a skill that can be taught. There is no standard way of doing it, just as there is no means of telling, while you're doing it, whether you're doing it well or badly. And merely because you've done it well once doesn't mean you can do it well again. — Robert Harris

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from. — Aarti Sequeira

I love cooking. I like to make lasagna - it's authentic Italian-style. I also do a great chicken recipe for a barbecue. — Sullivan Stapleton

The hibachi is coming to a city near you. I'm cooking chicken and shrimp, but if you want to throw a double team my way, filet mignon gets cooked too — Gilbert Arenas

I like cooking - I make a good stir-fry and the family likes it when I make stewed chicken and macaroni and cheese. — Marion Jones

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. — Julia Child

My grandmother did all the cooking at Christmas. We ate fattened chicken. We would feed it even more so it would be big and fat. — Alain Ducasse

The more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create. — Julia Child

If you salt a chicken the day before cooking, it starts to break down the cell structure of the meat and allows it to take on more flavor and actually helps it to stay more moist. Same goes for a steak, a pork chop. A lot of people brine; we preseason. — Michael Symon