Best 4 Parrot Chicken Recipes

LOVE BIRDS - CHICKEN IN PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
• Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
• For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

PARROT CHICKEN

Steps:

• 1. Mix the hoisin, honey, soy sauce, garlic (be sure and cut those nasty little woody stem parts off before cutting) and ginger in a bowl to blend. Set the marinade aside. Using a sharp knife, score the thighs on both sides, do no cut all the way through. Add the chicken to the marinade and toss to coat. Cover (I use a zip lock bag) and refrigerate for at least an hour, but preferably overnight. I have prepared this in the morning and fixed it in the evening, it comes out great.
• 2. Line a cookie sheet or baking pan with heavy duty foil (saves clean-up). Place your chicken pieces on the foil with a little of the marinade. Place under the broiler (middle shelf)for about 15 minutes until it looks browned and a little crispy around edges, turn and broil the other side.
• 3. Remove from broiler, place the chicken on a plate, sprinkle with toasted sesame seeds and add cilantro for garnish. You may want to make extra. You don't want to see the sad faces when it's all gone. Leftovers (lol) keep well and can be re-heated the next day.
• 4. TIP: Run your hands over the stainless steel faucet (or anything stainless steel) to get the garlic smell off your hands. It works.

ZUNI CAFé CHICKEN

Steps:

• Season the chicken 1 to 3 days before serving (for 3 1/4- to 3 1/2-pound chickens, at least 2 days): Remove and discard the lump of fat inside the chicken. Pat the chicken very dry (a wet chicken will spend too much time steaming before it begins to turn golden brown).
• Slide a finger under the skin of each of the breasts, making 2 little pockets, then use a fingertip to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Push an herb sprig into each of the 4 pockets.
• Using about 3/4 teaspoon sea salt per pound of chicken and pepper to taste, season the chicken liberally all over with salt and the pepper. Sprinkle a little of the salt just inside the cavity and on the backbone. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.
• When you're ready to cook the chicken, heat the oven to 475 degrees. Depending on your oven and the size of your bird, you may need to adjust the heat to as high as 500 degrees or as low as 450 degrees during roasting to brown the chicken properly.
• Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle. Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.
• Place in the center of the oven and watch for it to start sizzling and browning within 20 minutes. If it doesn't, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce the temperature by 25 degrees. After about 30 minutes, turn the bird over (drying the bird and preheating the pan should keep the skin from sticking). Roast for another 10 to 20 minutes, depending on size, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. Total oven time will be 45 minutes to 1 hour.
• Remove the chicken from the roasting pan and set on a plate. Pour the clear fat from the pan, leaving the drippings. Add about a tablespoon of water to the hot pan and swirl. Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. As the chicken rests, tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape.
• Cut the chicken into pieces and pour the pan drippings over the chicken.

BIRD OF PARADISE

Steps:

• Whisk the egg and milk together, place cheese in a shallow bowl.
• Dip Chicken into egg"wash" then into cheese.
• In a skillet melt the butter.
• Add the coated chicken and brown for 5-6 minutes on each side.
• Add Sherry.
• Cover and cook on med-low heat for 35 minutes or until cooked through.