michael-in-phoenix
Well-known member
[No message]
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Question for those who have made Lana's Cornell Herbed Chicken: are you using fresh herbs or dried?
- Thread starter michael-in-phoenix
- Start date
I went with fresh herbs all the way and organic chicken thighs. Got
three "half" batches out of the bags of herbs (enough for 4 thighs and 2 legs per batch).
2 large garlic cloves
1/4 C fresh sage
2 TBL fresh rosemary
1 TBL fresh oregano
1 TBL fresh thyme
1/2 C apple cider
1/4 C olive oil
1/2 TBL kosher salt
lots of ground black pepper.
I used the egg on the first batch, but didn't bother with it on the next two.
I know I'm missing out on the grilled aspect, but I am getting the most amazing drippings by using the cast iron skillet and not touching the chicken.
three "half" batches out of the bags of herbs (enough for 4 thighs and 2 legs per batch).
2 large garlic cloves
1/4 C fresh sage
2 TBL fresh rosemary
1 TBL fresh oregano
1 TBL fresh thyme
1/2 C apple cider
1/4 C olive oil
1/2 TBL kosher salt
lots of ground black pepper.
I used the egg on the first batch, but didn't bother with it on the next two.
I know I'm missing out on the grilled aspect, but I am getting the most amazing drippings by using the cast iron skillet and not touching the chicken.
Fresh from the garden herbs for me too. I use dried herbs and spices, but this is not the dish
to use dried herbs. Almost all grocery stores now offer fresh herbs in those little clam shells, and although they are not as great as picked from the garden, they do a good job. I think this recipe was brilliant and loved the fresh herb and vinegar taste. Really different and mainly yummy!
I used all parts of the whole chicken. The wings were especially flavorful as wings usually are.
to use dried herbs. Almost all grocery stores now offer fresh herbs in those little clam shells, and although they are not as great as picked from the garden, they do a good job. I think this recipe was brilliant and loved the fresh herb and vinegar taste. Really different and mainly yummy!
I used all parts of the whole chicken. The wings were especially flavorful as wings usually are.
michael-in-phoenix
Well-known member
If I 'member right, the original recipe, from Cornell, used dried herbs, and the blogger used fresh.
I have access to herbs from the gardens I manage so I used fresh (except for thyme, which I forgot
to pick)
If you have to buy them all, I would suggest at least buying the sage fresh, and maybe someone in your neighborhood must have rosemary growing in their yard? Thyme and oregano have better flavor dry than do sage or rosemary.
Fresh herbs are so expensive!
to pick)
If you have to buy them all, I would suggest at least buying the sage fresh, and maybe someone in your neighborhood must have rosemary growing in their yard? Thyme and oregano have better flavor dry than do sage or rosemary.
Fresh herbs are so expensive!
michael-in-phoenix
Well-known member
We have tons of rosemary growing in this region, as it is used for residential and...
...commercial landscaping. I think you do too, in Los Angeles, right?
Fresh oregano has a different flavor than dried. I is more mellow, and adds just the right flavor to certain recipes (sauces especially).
I think I'll throw caution to the wind and go with all fresh herbs.
Thanks, Joe.
Michael
...commercial landscaping. I think you do too, in Los Angeles, right?
Fresh oregano has a different flavor than dried. I is more mellow, and adds just the right flavor to certain recipes (sauces especially).
I think I'll throw caution to the wind and go with all fresh herbs.
Thanks, Joe.
Michael
I always wonder about the different types of Rosemary and which is best for culinary use
The one I use grows in a weeping/upright way, the needles are much shorter (which I prefer) and it us usually always loaded with blue flowers which I also use. Ours grew very large, so we cut it into the shape of a tree. I prefer cutting the young white stems. By weeping/upright I meant that some stems weep and other grow upright. The young white stems can be chopped up and you do not have to remove the needles.
I notice that Ina Garten uses the upright type, which has much longer needles. Does anyone know if any particular variety is better for culinary use?
The one I use grows in a weeping/upright way, the needles are much shorter (which I prefer) and it us usually always loaded with blue flowers which I also use. Ours grew very large, so we cut it into the shape of a tree. I prefer cutting the young white stems. By weeping/upright I meant that some stems weep and other grow upright. The young white stems can be chopped up and you do not have to remove the needles.
I notice that Ina Garten uses the upright type, which has much longer needles. Does anyone know if any particular variety is better for culinary use?
I have read that some rosemarys are more "pine-y" than others but . . .
The ones I have had in my yard, Tuscan, "Bar-B-que", Golden Rosemary, and Pink Rosemary have all tasted/smelled pretty much the same.
I used Pink Rosemary in Lana's Cornell Herbed Chicken, and when I cut the sprigs, I thought they smelled a little strong, but the flavor was the rosemary flavor I like.
The ones I have had in my yard, Tuscan, "Bar-B-que", Golden Rosemary, and Pink Rosemary have all tasted/smelled pretty much the same.
I used Pink Rosemary in Lana's Cornell Herbed Chicken, and when I cut the sprigs, I thought they smelled a little strong, but the flavor was the rosemary flavor I like.
I have lots of it in landscaping, both upright and creeping. I always used the upright until this
summer when it started turning brown at the tips so switched to the creeping, which stayed healthy. It seems to me the creeping isn't quite as strongly flavored as the upright. Not a huge difference but I notice less aroma when I chop it.
It's big in landscaping here because the deer won't touch it.
summer when it started turning brown at the tips so switched to the creeping, which stayed healthy. It seems to me the creeping isn't quite as strongly flavored as the upright. Not a huge difference but I notice less aroma when I chop it.
It's big in landscaping here because the deer won't touch it.
I've grown Rosemary for over 35 years and not one has died until we had to take them out
due to the size. They I buy a small plant in a six inch pot and start all over again. This time, as I said above, we made a small tree out of it. It is about 3 feet tall and we are keeping it small.. I love the thick, sort of gnarled trunk. I understand in some parts of the country they can get bugs, but mine have never had any.
due to the size. They I buy a small plant in a six inch pot and start all over again. This time, as I said above, we made a small tree out of it. It is about 3 feet tall and we are keeping it small.. I love the thick, sort of gnarled trunk. I understand in some parts of the country they can get bugs, but mine have never had any.
I think I have the Tuscan Blue variety because I just found a picture of what mine looks like
http://pictureplants.com/sites/default/files/plants1/Picture%20Plants%20Tuscan%20Blue%20Rosemary%202.jpg
http://pictureplants.com/sites/default/files/plants1/Picture%20Plants%20Tuscan%20Blue%20Rosemary%202.jpg
michael-in-phoenix
Well-known member
I believe we use the same species here. Upright/weeping. I think it is a ...
...large family of herbs, like basil. Several varieties available.
Mexican oregano and Greek/Mediterranean oregano is like that. Same herb, subtly different flavors.
Michael
...large family of herbs, like basil. Several varieties available.
Mexican oregano and Greek/Mediterranean oregano is like that. Same herb, subtly different flavors.
Michael