Chicken and Egg - Janice Cole [52]
Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Cook the chicken cakes in batches for 7 to 9 minutes or until browned, carefully turning once and adding the remaining tablespoon of oil when needed. Keep the cakes warm in a 250°F oven, if desired, until ready to serve.
NOTES
It’s important to thoroughly chill the chicken and corn cakes before cooking to allow the moisture to distribute evenly, making them easier to cook.
These cakes are very delicate; for easier handling, make sure to cook the first side until golden brown before carefully turning to cook the second side.
SERVES 4
MAKES 8 CAKES
½ cup mayonnaise
1 egg
2 tablespoons fresh lemon juice
¼ teaspoon Asian hot chili sauce, such as Sriracha
¼ teaspoon salt
1⁄8 teaspoon freshly ground pepper
1 ¾ cups finely shredded poached chicken (see Note, Chicken and Egg Salad Sandwiches)
¾ cup cooked fresh or frozen corn kernels
1⁄3 cup finely diced red bell pepper
¼ cup finely diced red onion
¼ cup chopped fresh basil
10 saltine crackers, coarsely crushed
3 tablespoons canola oil
CHICKEN SENSES
If you own chickens, you’ve spent a lot of time watching them peck at the ground. So you know they have good vision. They can select and pick up minute pieces of grain, seeds, and bugs in rapid motion while distinguishing sudden movements in the distance out of the corners of their eyes. Scientific evidence has shown that chickens have well-developed color vision that surpasses that of humans. They see more hues and intensity of color than people, allowing them to recognize at least 100 members of their flock. It’s been recently discovered, however, that all birds, including chickens, lose their color vision at twilight, which is much earlier in the evening than for other animals or humans. This may explain why free-range chickens return home to roost as dusk approaches each day.
In addition to good vision and hearing, chickens have a highly developed sense of smell. Until recently it was assumed that birds in general did not possess much of a sense of smell. However, scientists in New Zealand have found that olfactory receptor genes function and are well established in chickens and other birds. On the other hand, their sense of taste may be less sensitive than that of many animals. Chickens have a small number of genes in the taste receptor region of their genome. Anyone who has watched them eat a confusing mixture of foods can probably attest to this.
Garlicky Butterflied Chicken
When you butterfly a chicken by removing its backbone, you can lay the chicken flat while grilling, so it’s all the same thickness. It’s the best method for quick, even cooking. The chicken is basted with garlic oil on both sides while it’s cooking, producing a heavenly aroma and crackling-crisp skin.
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Mash the garlic cloves and ½ teaspoon of the salt with the side of a chef’s knife, or process in a small food processor, until the garlic and salt form a paste. Transfer to a small bowl and add the remaining ½ teaspoon of salt, the parsley, olive oil, and pepper. Stir together until blended.
Preheat the grill to medium. Spread the chicken out on a cutting board, breast-side up. Loosen the skin of the chicken over the breast meat and thighs by gently slipping your hand between the skin and the meat to create a pocket, being careful not to tear the skin. Spread a quarter of the garlic mixture under the skin and spread the remainder over both sides of the chicken.
Grill the chicken, covered, over medium heat or coals for 45 to 50 minutes, turning every 15 minutes, or until no longer pink in the center and the internal temperature of the chicken at the thickest point of the thigh (without touching a bone) registers 175°F. Remove from the grill, cover loosely with foil, and let sit for 10 minutes before carving and serving.
NOTE
To carve the chicken, make a diagonal cut below the breast and remove the legs. Cut between the drumsticks and thighs to separate them. Cut the breast in half down the center and cut each breast half in half again