Tag Archives: Chicken

Roasted Chicken Ramen Broth

Roasted Chicken Ramen Broth


Even though spring is (supposedly) around the corner, its been pretty frigid.  There was a blizzard of sorts here on the Northeast the other day.


…of sorts.

What better way to warm up than a steaming bowl of soup? I was craving ramen the other day, and so I decided to try my hand at making a deep rich broth to pair with some noodles, Law and Order SVU reruns, and throw blankets.

I’ve never made ramen before, so I was a bit nervous. Everybody and their mother is making amazing ramen these days.  Would mine hold up?  I promise you, this is simple. Scary simple.  And full of flavor.  Two of my favorite things.


I chicken, cut into 8 pieces

NOTE: you can buy this at the grocery store already cut up or have your butcher do it for you, or do it yourself.  Either way, we are looking for some chicken bones and trim here.

1 bunch scallions, trim reserved and whites/ greens thinly sliced for garnish

1 knob ginger, sliced (you can keep the skin on)

7 cloves garlic, smashed

3T sesame oil

soy sauce, mirin, and hoisin sauce- about 1/4 C each, to taste.

1 stalk lemongrass, bruised

4 C chicken stock

2 C water


Trim the chicken and reserve trim meat and bones.  Whisk together soy sauce, mirin, and hoisin to taste and set on the side.

Heat sesame oil in a medium sized pot over medium heat and add chicken bones and trim, searing to get a deep brown, roasty color on all sides.  Add ginger, garlic, and scallion trim and sweat until fragrant, about a minute or two.  Add soy sauce mixture and scrape up any chicken bits that may have stuck to the bottom and cook until a bit syrupy.  Add chicken stock and water and lemongrass stalk and bring to a simmer and let reduce and flavors concentrate, about one hour.


Strain and enjoy!

For some possible garnish, Here are some ideas:

Noodles; Lo-mein from the Asian section at the supermarket, ramen noodles for about 50 cents from any corner store, leftover cooked rice or microwave dumplings are great ideas also.

Veggies! The more the merrier, in my opinion.  I like pickled  any pickled veggie for the nice tang, radishes, arugula, kale, carrots, mushrooms.

Extra seasonings like Gochujang, Sriracha, scallions, and cilantro.

I love a poached egg as well, but who doesn’t?


Seriously, who doesn’t?

Happy Slurping!





Hiking Day and Roasted Chicken


CRW_7608Right before it got to frigid to even think about going outside, The Russian and I went for a hike at Noanet peak in Dover. You can see all the way to Boston from the top of the peak, and the climb is beautiful.

It's there, in the background.

It’s there, in the background.

It was nice to get out of the city, even for a few hours, and enjoy nature. I also got to flex my photography skills, as I studied photography in my youth.

I tried to get artsy and stuff.

I tried to get artsy and stuff.

Even puppy had a good time, maybe even too much of a good time once he found the mud.


When we got to the top of the peak, we had some steak sandwiches I made, and I’ll post the recipe tomorrow.

They were delicious.

They were delicious.

When we got home, however, I made some easy roasted chicken to end the day. The simple chicken with gravy, potatoes and green beans was the perfect end to a really relaxing day, and it’s easy enough to make any night.



Chicken breasts [$4]

1 bag potatoes [$2]

green beans [$3]

chicken stock [$2]

chicken gravy mix [$1]

Any spices or garlic that you have on hand


Preheat the oven to 400.

Salt and pepper the chicken, then place in a roasting pan with chicken stock (about half a cup), white wine if you have any, a squeeze of lemon juice, rosemary and thyme sprigs (if you have any), garlic, and butter. Roast for about 40 minutes or until juicy and cooked through.

For the potatoes, chop and add olive oil, rosemary, garlic powder, and any other spices you would like like red pepper flake, etc. Roast for about 40 minutes as well.

To make flavorful gravy, follow the package instructions but I like to use the broth the chicken has cooked in after I take it out of the oven instead of water. Strain the broth to take out any solids before serving for a nice, smooth gravy. The roasted stock with the garlic and rosemary and thyme adds a great flavor that pairs perfectly with the chicken.

For the green beans, I just sauteed them in oil with sliced garlic, salt and pepper, and a squeeze of lemon juice.

Make this easy dinner any weeknight and enjoy!



Recipe: BBQ Chicken Sandwich with Cilantro Slaw


IMG_2456Sometimes you just need a messy sandwich for dinner, and I love those kind of nights.  I love fancy foods and interesting techniques, but I proudly admit that I also love a great sandwich (or burger!) and a beer. I’m sure my arteries won’t be thanking me, but a life without a messy sandwich is no life at all.

This sandwich is super easy to make and more fun to eat, so try it ASAP. I adapted this recipe from the Pioneer Woman, but with a few steps shortened to make it easier on time and my wallet.  Trust me, the flavors are incredible regardless of how they get into the meat.


Bulkie rolls [$3]

1 rotisserie chicken [$7]

1 head garlic [.50 cents]

1 medium onion [$1]

1 large bottle of  bbq sauce, any kind [$2]

cilantro [$1.50]

1 medium head red cabbage [$2]

milk, mayo, and white vinegar, which I had on hand and is in many a pantry.



Take the meat off the bones of the chicken and shred with your hands into a large pot with a splash of veg oil, some sliced onion, some whole cloves of garlic and the bottle of BBQ sauce.  I like to run about half a bottle of hot water in the bottle and shake it up and add it to the chicken.  Cook over low heat for about an hour or until the chicken is at one with the sauce, creamy and shredded and sweet.

The garlic cloves become buttery, make sure your sandwich gets at least one.

The garlic cloves become buttery, make sure your sandwich gets at least one.

While the chicken is cooking, make the slaw: mix equal parts milk and mayo with a splash of vinegar, salt, pepper, and cayenne to taste.  Mix with shredded red cabbage and rough chopped cilantro until the mixture is just the best slaw ever.  When the chicken is done, add to the bun with the slaw and a side of fries, is desired.

A beer is necessary.

A beer is necessary.

I’ve made this sandwich a few times, and it’s a hit every single time.  You can’t go wrong with this one.


Recipe: Siracha–Glazed chicken skewers


A few weeks ago, on my airport on the way home from Florida, I decided to buy a few magazines ( my type of guilty pleasures). I was having trouble deciding what to get until I walked by this month’s issue of Bon Appetit.

Hello, lover.

The whole issue is on grilling, and they decided to put some Siracha glazed chicken skewers on the cover, which immediately attracted me.  I loved glazed things, and I have Siracha at home and have been looking for more ways to use it( a friend of mine is obsessed with it and encourages it’s use. This recipe is also for him). The only problem is I don’t have access to a grill, so I decided to roast the skewers in the oven, and fudged with the recipe a little.  While they did not get the same coloration as the beautiful skewers on BA’s cover, the glaze penetrated the meat, making it sweet and spicy at the same time with a really nice balance.


To make it a full meal, I added some rice and some homemade pickles. Quick and easy dinner. The pickles are obsession–inducing. The sauce on the skewers uses ingredients that most households have, so It shouldn’t cost too much to make dinner.  If you are missing any of the marinade ingredients, however, the cost could rise a bit.


1 package chicken thighs [$4]

1 package bamboo skewers [$2]

light brown sugar [I already had this, but costs about $3]

siracha [I had this, costs about $4 otherwise]

fish sauce [I also had this, otherwise costs about $4]

rice vinegar [I had this too.  It can run about $4]

1 small knob ginger [.50 cents]

cilantro [$1.50]

1 cucmber [$1]

radishes [$2]

granulated sugar

1 lime (optional)

Rice, basmati or white, for serving


Preheat oven to 425.

Mix about 1 cup rice vinegar and 1 cup granulated sugar in a saucepan with red pepper flakes, some salt, and a few slices of ginger (you can leave the peel on). Heat until boils, then take off heat and let cool.  Thinly slice the cucumber and radishes and place in a bowl, then cover with the pickling mixture so that ll the veggies are under the liquid. cover with plastic wrap and refrigerate until the rest of the dish has been made.

Make the chicken: combine 1/2 cup brown sugar, 1/2 cup rice vinegar, 1/3 cup fish sauce and 1/3 cup Siracha and some grated ginger in a bowl with the juice of a lime (the measurements are not the same as BA’s, mess around with ingredients yourself to see what you like best).

Make rice according to package directions.

Chop the chicken thighs and add to the mixture until covered with the marinade.  Thread about 4 or 5  pieces per skewer and place on a cookie sheet in the oven. Put remaining marinade in a saucepan and let reduce while the chicken is cooking. Let skewers cook about 20-25 minutes, brushing with reduced marinade every 5 to 10 minutes, to ensure even coating. When cooked, take out of the oven and coat with remaining sauce and some chopped cilantro.  Serve with pickles.

It kinda seems like a lot, but I promise, this was an easy fun recipe that was incredibly tasty.





Check out my new channel on BostInno!


I have only been blogging for six months now, but I have some awesome luck.  A few weeks ago I was asked to start my own member channel at BostInno, an awesome site that says it’s ‘The next generation of news,” and I agree.  They really are trying to find the newest and freshest information coming out of the city and bring it to users.  For reasons I still don’t understand, they think I’m cool (little do they know) and asked me to share some recipes on the site weekly.

So I wrote my first post yesterday, an oldie but a goodie from a few months ago, to test the waters. Social media will go up tomorrow about the post, but it is live today if you want to check it out. I would rummage around the site, they have awesome bloggers providing really cool content on a multitude of topics (especially cooking!).



Game of Thrones Recipe: Simple Fried Chicken


This week I decided to keep it simple while enjoying Game of Thrones by making my mother’s recipe for fried chicken.  It was a good idea. Besides, using your hands and tearing food apart with your teeth is so Game of Thrones–y.





1 package party drumettes [$5]

Flour, all purpose [$2]

Veg. oil [$4]


Put about an inch or so of oil in a pot over medium heat until hot.  Test by inserting the end of a wooden spoon in the oil, if it bubbles, it’s ready.

Mix flour with any spices you desire, for example I used salt, pepper, cayenne, old bay, ground mustard seed, and garlic powder.

Dredge chicken in flour and place in oil for about 12 minutes, turning halfway until golden brown.  place on paper towels and serve.




I also served this chicken with a side cucumber–tomato salad.  I made the dressing by whisking olive oil, honey, lemon juice, Italian seasoning, salt, pepper and red wine vinegar together in a bowl and dressing the veggies.  It was a refreshing accompaniment to the fried bird.


My mother taught me how to fry chicken, and it’s still a go–to when I just want old school comfort food.  The Russian can’t get enough, and neither could those who came over to try my cooking on Sunday.  Frying chicken isn’t as scary as I once thought it was (I don’t want to get splattered with oil); just use a large pot and a splash guard, if you have one.



Cheap Eats: Taco Tuesday at La Verdad

My kinda Tuesday night

My kinda Tuesday night

I’ve been going to La Verdad for a while. It’s kinda sad I haven’t written about this before.  I guess on some subconscious level I don’t want the world knowing, for fear La Verdad will turn into Ken Oringer’s other impossibly–hard–to–get–a–seat incredible hotspot Toro.  I can’t have that. I need these tacos.

Need Them

Need Them

So La Verdad does Taco Tuesdays every Tuesday night.  Tacos for $1. Yup, $1. You can get up to five, and you have a choice between the Tinga, stewed chicken with lettuce, radish, and sour cream, or Carnitas, shredded pork topped with red onion, cilantro, and salsa verde (above).  The Russian and I usually start off with some chips and salsa, which are also $5, to go with our beers.  The salsas, a red, a green, and a pico de gallo, are all addicting.I had to stop myself from eating them.

Salsa heaven

Salsa heaven

Then comes the tacos.  You would think five isn’t enough, but these are generously filled and I can never eat all five.  Luckily The Russian is there to pick up the slack.

He lives a hard life eating these tinga tacos.

He lives a hard life eating these tinga tacos.

The best part is, this is a stone’s throw from my house and right across the street from Fenway Park.  They don’t do Taco Tuesdays when there is a home game, but when Taco Tuesday rolls around, its an awesome way to spruce up the middle of the week.


La Verdad

1 Landsdowne Street