Tuesday, March 12, 2013

Honey Garlic Chicken Breast

I definitely needed to make chicken stock so I was happy to be boning chicken again. Had to wear a rubber glove on the injured digit, but that worked fine. I pounded the breasts flat to double in size and seasoned them with salt, pepper, garlic powder and flour to help them brown. I put the seasoning in the plastic bag they were pounded in, filled it with air and shook to coat them. Fresh carrots and frozen peas for the vegetables and plain basmati rice fill out the plate.  The chicken was fried and everything else was done in the microwave.

Boning a chicken breast is easy.  Take a sharp narrow knife and slide it down between the thickest meat and breast bone.  Slide the knife along the bone and cartilage to the tip of the breast.  Then slide the knife along the rib cage to separate the meat from the bones. Work around to the shoulder joint and try to get all the meat with as little white tendon as possible. Half the wish bone is still in the breast, just below the surface.  Slice along the top of the wish bone then cut underneath it with the tip of the knife from both sides to release it from the meat. Pull the skin off. The skins I fry crispy as dog treats and use the chicken fat to make the sauce.

To make 

Chicken Stock

1 onion
1 carrot
1 stick celery
2 bay leaves 
2 cloves garlic
2 tsp salt
chicken bones

Cut the onion in half and everything else in large pieces, put in pot and fill with water.  I think it's a 2 or 3 liter pot I'm using. Bring to a boil and skim the grey impurities that form on the side, they make the stock cloudy. Once it's cleared the heat can be turned down and the stock simmered for 30 to 45 minutes. Strain and use a slice of fresh bread to soak the fat off the top. Refrigerate for up to 5 days.

The magic in this dish is the sauce.  I put 1/2 tsp flour and 1 tsp chicken fat (from the fried skins) in a small pot and cooked the flour taste off. I added 2 cloves crushed, chopped garlic and sweated them. Next, an ounce of chicken stock, 1 tbsp of honey and 1 tsp soy sauce.  If it's a bit too sweet add a little salt. If it gets too thick add stock. Serve over the chicken breast and the rice if you like.

I really liked this, it tasted of cooked garlic and honey but wasn't too sweet.  Fern said it needed a little mustard to fill out the flavor profile.  I think he's right, 1/4 tsp mustard powder would improve the dish.

This meal is so simple it's almost a tv dinner yet it's absolutely delicious. We'll definitely be having it again.

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