WTF Cookbook

Steve Miller

I don’t know why not, and you can control the salt more easily.

Maybe go for 2 hours rather than 40 minutes? He says anything under 3 hours is ok. Or roast the chicken first if you want roasted flavor. Easy and quick enough if using parts or you hack up the whole bird first. Got cleaver?

OTOH, the $5 Costco rotisserie chicken (or even the $8 Heinens rotisserie chicken) is hard to beat as far as value.

wtg

I've been making stock in the Instant Pot for eons. Works great.

I even copied over the recipe I posted on the old WTF many years ago:

https://wtf.coffee-room.com/post/6949

I could definitely see the rotisserie chicken version, though, and especially the part about breaking up the meat into smaller pieces. Will definitely give it a try.

Mik

I'll try roasted and not and see how it goes. Kroger has Tyson natural chicken on buy one, get two free this week.

Steve Miller

@wtg

Dicing up the veg is also a new twist. I’ve never seen anyone do that.

wtg

Not only dicing, but sauteing before adding the liquid ingredients. It adds a lot of depth of flavor.

Julia Child does the roasting thing to make turkey gravy for her deconstructed roast turkey. It makes fabulous gravy.

https://www.bigoven.com/recipe/turkey-gravy-for-julia-childs-stuffed-turkey/2957731

dolmansaxlil

I user to make a vegetation stock (and pressure canned it) just keeping all my veggie scraps (including onion skin) in a bag in the freezer (no cruciferous veg). Once I had a large freezer ziplock full I put it in our large crockpot and filled to the top with water. 6-8 hours later I strained the stock and either froze or pressure canned it. I loved having it around and someday I’ll probably go back to making it.

wtg

Kitchen hack. Ways to use parchment paper. Love the guy's accent.

Link to video

wtg

BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.

Link to video

Steve Miller

Chris Young is an interesting guy. Engineer turned Michelin chef, trained under Blumenthal - about as good as it gets.

He apparently makes his living now via YouTube vids and selling elaborate thermometers. Normally I wouldn’t like the ads but he keeps them short and the thermometer looks cool enough that I want one.

Steve Miller

@wtg

This video is outstanding!

Bernard

I just made this. It's super good. The ingredient amounts don't seem to be enough while preparing it, but it comes out perfect. I don't have Korean chili flakes so I used Chili Crisp, and it's wonderful.

Korean Carrot Salad

1 lb carrot
1 tsp kosher salt
1.5 tbsp sugar
2 tbsp white vinegar (I used rice vinegar)
.5 tbsp Korean chili flakes (gochugaru), or .25 tsp cayenne pepper + 1 tsp paprika
3 tbsp oil
1 tbsp minced garlic

Peel the carrots and cut them into thin strips. I used my food processor. Put the carrots in a bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.

Mix in the sugar, vinegar, and chili flakes. ( or cayenne pepper and paprika). Toss well.

Heat the oil over medium-low heat and sauté the garlic until it becomes aromatic (don't burn it!). Pour the warm garlic oil over the carrots and mix.

Serve warm or cold.

Mik

That sounds delicious. I've been very hungry for carrots lately. Just bought a 2 lb bag.

Mik

Nothing like a red wine braised pot roast on a cold Saturday. I added a fennel bulb and mushrooms

https://playswellwithbutter.com/red-wine-braised-beef/

wtg

Plays Well With Butter
Everyday Recipes for Modern Gals

The softer side of @mik ....

Bernard

It's very cold here. I'm making white borscht to warm me up.

wtg

Gordon Ramsay's scrambled eggs.

https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/

Mik

Made this last night, 2/3 of the 1/2 recipe. Only had half a pound of mushrooms so i added green peas. Delicious, and half a cup of rice was more than enough for the two of us. Would easily have fed four as a side dish.

https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/

Mik

Delicious, easy and you can mix and match herbs of any sort. I've been using Italian parsley and cilantro.

Butter-Basted Chicken Breasts
By Ali Slagle
Published Feb. 27, 2025

Butter-Basted Chicken Breasts

Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes

For juicy, bronzed and flavorful chicken breasts, all it takes is a butter-baste. Spooning hot butter and aromatics over steak is a common technique, but applying that method to lean, quick-cooking proteins like boneless chicken breasts is particularly beneficial because the butter keeps the white meat from drying out while imparting the flavor of whatever ingredients are sizzling in it. Here, that’s garlic and woodsy herbs, but you could also use ground or whole spices or finely chopped ginger or scallions. Serve with rice pilaf or lemon linguine, and a green vegetable like roasted brussels sprouts or stir-fried green beans.

Ingredients
Yield:
3 to 4 servings
1½ to 2 pounds boneless, skinless chicken breasts
Salt and black pepper
1tablespoon vegetable or canola oil
3tablespoons unsalted butter
4garlic cloves, smashed and peeled
4rosemary, thyme or sage sprigs, or a mix

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Ingredient Substitution Guide
Nutritional Information
Preparation
Step 1
Use a meat mallet or heavy skillet to pound the chicken breasts to an even thickness. Pat dry and season with salt and pepper. Coat all sides with the oil.

Step 2
Heat a large, preferably cast-iron, skillet over medium-high until just smoking. Add the chicken and cook until golden underneath, 3 to 5 minutes.

Step 3
Reduce heat to medium-low. Flip the chicken and add the butter, garlic and herbs. When the butter is foaming, tilt the skillet and spoon the melting butter over the chicken until cooked through, 3 to 5 minutes. Spoon the butter onto any pale areas to create an even crust.

Step 4
Transfer the chicken to plates and top with all the butter and bits in the skillet. Let rest for 5 minutes before slicing.

Steve Miller

That sounds great!

Mik

It is, and easy as it could be. It’s a big lift to make boneless chicken breasts interesting, much less delicious. I get the air chilled or Purdue Perfect Portions, which are pre-brined. Prefer the air chilled. I do recommend fresh herbs for this.

WTF-Beta

WTF Cookbook