Saturday,
when I started out with Eggs Benedict,
then worked on watermelon lime granita,
and made an ersatz mozzarella,
I meant to do several chicken salads.
In this heat,
I think we need cool and light dishes.
Refreshing and simple.
I started out with chicken quarters.
$0.39 a pound.
Ten pound bags
on sale at Food Lion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXO1UkMRLwMcDADYI0QxSIJ8KdkyF44R6giwyyf-sbvC5QSekXKFgzUWwrd8paVglOJ4o_n0CnDCipwdaTaRLqOR2kZ9i4X99oKiSqNuZCgAo9nItx8CaOCFkglbVF2_ZxanNplXy2SEp/s400/DSCN7604.JPG)
I laid out 6 pieces.
Semi-skinned by Mr. Hawthorne.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwo0l3-6qhOESiEe4VEO6TEs07Nb4AYSGW25ceD9nfWsyEkI4AL5ktFo9TCAROuuRYE_cFjiRkWwQlo_HpbWLP_h8TOOJ7uVvF7ouOGJe23yd6IbxGHpZsw6MjIm2mF5TYA-0piD1EIR1b/s400/DSCN7605.JPG)
Dixie comes to investigate
as I drizzle EVOO over top.
(Thats EXTRA VIRGIN OLIVE OIL!)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQcectcJ7KZ5RxArf4UL5NZ_PdSfoHva5EWn4ZPzkM2uzMgE4StYRQbVK7CS6uNv0Osth_ZppLSOiwwJfzRufNYD8NkPYoJLnZMUGUtBl5PFNXdaoKJpwUC0n6SGY7xPV4DdAao-0dez5/s400/DSCN7611.JPG)
Salt and pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirq9cqffSLtwKsfL85GYGhGAyiHiAASgh_83R68KeClozwjGbQwXqtcuhyphenhyphen6oOy7zzhgYBLuSfnQjYUpR7Ymam4Gp1eaTdFtd1oRWDh8FCecjTiy5oCpNUYmG5YVysdjzhpVrYJ4AJFnPnT/s400/DSCN7644.JPG)
I baked this at 350 degrees
for about an hour.
Stick a knife right there in that joint.
If the juices run clear,
not pink,
then it's ready.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqvEzGxT0NXXru34oMaC4gWtDGBzE24i-z6k1QOswKsaILq_29nkW_cBBe-P5C9frfUOLYNZOoPPLrt0oH-NqzqAWJbzUNnP20iCAnbBdtpoQIbln1Fg0LfJqNFWySOHTkqtDatsTz9KHu/s400/DSCN7647.JPG)
All clear.
I was going to start with the chicken meat
and make two different chicken salads.
But reality called.
Youngest Hawthorne appeared
and wanted sustenance.
Immediately
DETOUR!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDXLk2Z81f322dJDfSpJojvNPpECV7BkD-h6OoYhJ7hP6Q9X87iqE3R9-zcnjB1uHR302kFZboRQLYdsJ7BtL0nmmvhqcZcPxhvtC3uWXTyh6Fbqcfp6Tz5m6uXvc2xLU0nXA_PY8bk9q/s400/DSCN7650.JPG)
I have a food challenge.
Make something within minutes
for Youngest Hawthorne.
I'd bought some lovely, very tasty, brown bread
the other day at Food Lion.
I buttered it and toasted a few slices.
I thinly sliced some mozzarella.
I have some fresh basil pesto
and a just cooked chicken quarter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9F7_p00WNXkrQ6CgkWxiggafCdHgJHA5iqwz60zwW0QSoTKxWNWQXv2oqzJnmFEtroRIS2Ai3C2Etxa4O5T3ZlU4fSpJS3WQ7gjZCDxqtuZwgPRdzM7jUXzO4A1wzn6LU7DtHZg10Z19/s400/DSCN7652.JPG)
Meat off the bone.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg2S-QHXM9MumXeQ8G1vWpD8iBh4YwXk0J2GTHjOXJZg7z7Sb5A2bBZ0ukti9nwI1dDPQhg2N7bSwD0NeTauinoyFU00tVISIkNGaBgRp_iDNkz-M_ioOS-qZsS9Dkjgd9LnAlwaCHRZge/s400/DSCN7640.JPG)
Whenever you have pesto
"waiting" in the fridge,
always "refresh" it
with a few squirts of olive oil.
Mix well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjdBirPj6Ty6uIKf8ay7oxgRiEsJrAqjkePgNKuSIylfP50CRmwoz6H0VPvJ9sowJ1O4FIHZt2DP2jNfQcMjB3vx1U6dvyYwN-haBrNCn_9vH9zDb389vUd2xgcDYtbLnlHo60BwsEoY5/s400/DSCN7653.JPG)
Spread pesto on the toasted brown bread.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwZwbKTZbV9v6uQvcM9oopIj7X5PGrga1YVchgbmvjKylrGYml7je2LTf1PRJqGQpLnAWT72lypyMykTC7TLf93OUCimwY5im1GskFG6asp6SbMk4H7Y-6M-35NkUFnZr0qctTEAK2_aj/s400/DSCN7656.JPG)
Add chicken slices.
Salt and pepper.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoj8DYfy04qS4I8pjQFIYnCWJh-mi7NL_FxlLwloyCMYyu0CPlPp-K5SBSepV_kdTPfFCDlLimsLIUh1SJEamXcogR9ZDoijZoyvC3I0ufEB8A6OcrRRZYkaG0Jyo3nlVb4HJDmsv5_3o/s400/DSCN7657.JPG)
Drape thin slices of mozzarella over top.
Under the broiler for a short time
per Youngest Hawthorne's request.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Tk44ldXYp5AkJbp-97e0nI56wEZH3DqpRwyvK5-n7IQetF_WliouG0bt_4NZsb6rRCM6hXLOH0Q2XdKdAzSbJrg_YiYu7ox8oWdSVcIoHbow4FBYvB0CTq9nIbT0yQx7JMyrHqknv_p2/s400/DSCN7658.JPG)
I like my cheeses broiled and browned and bubbly.
Youngest Hawthorne doesn't.
So's I got melted white cheese for him.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEgt8MkvJCpxVtdiiX64opuMtVMDDgvD0v8p9t3NalHtx2XOUudS28Cx4moZZe6tpYaPsIrmTjvvPKUQ99He9jU7YKwFyQEx-J2682CPbsnA3zeZavdlr1PnAmfxUuznvIfcAtTbwNvxl/s400/DSCN7659.JPG)
Plop of pesto on top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHuGRG4rCzIgE7MUT8P9B4ugCR-W5GpakGkYh3iHoRI89P6O5rWtOzu1iGASaWAVKPGQzInmavqu2fQEpLD7NEVvXDa_tx-EamW6G0vODMtLvYy4oA8yeUG3d2bGa17dT05GvFlVa4vak/s400/DSCN7660.JPG)
Little drizzle of green basil oil leaking out of the pesto.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz09WCCljrCddSnxPflO0K3Nvr_fmKlNy3zR_2STkZmhtssxjRDCBIEWXjkWVQtaTQxUwGotYXv2NHUmg45jpmiLTfdTjg-ql8ihbqcKfe-AnVeCKtVMLf8qGmxcY6J9wamGgsEAgXEYBT/s400/DSCN7662.JPG)
Sliced chicken sandwiches.
Non-existent brown bread toast on the bottom.
What happened to it?
Smear of pesto on top of toast.
Piled-high chicken.
Mozzarella cheese.
Under broiler.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhba4FomCSpCWWhMb7MQwRFKn3CCRlz6IuZ_WRY8OWODl5AowAZ5I6g98jsYDRaqyCyP6j1SsJCYwSx6XsfQJ13NtLgscZQZCDWBpsyT0kMXHsNAG3PcbizHuC37xIgEjZj8PRD1vc1HUC-/s400/DSCN7663.JPG)
This is a nice riff on a ordinary chicken sandwich.
Just takes it to a new level.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Q3QjXP2TlPDvvsuKmi5XAwiK6y1Of51CU5t_7A-Ih_S8Ol0vSOQWbb2oYfSGeFCC58gs-otdltco8eiKEahmGtdCd4bXj8iF8KXSV_8GrUoXAMXFB6IjLIuGIQDbZXAxV-iBNoVP-Er5/s400/DSCN7665.JPG)
I loved the flavor of the brown bread.
Fresh pesto is always welcome.
And melted mozzarella is a plus.
A small sandwich that packs a big punch.
Now, remember.
I originally started out with the intention
of making chicken salads
and I got sidetracked.
Please stay tuned
for my chicken salads.
I made a curried chicken salad
and a toasted almond and red grape chicken salad.
To get ready for the chicken salads ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg51-1J2gfngdEGlh1Go0c6mb7eH2Wy-lH6ocYChl1HwTYExHQfzgZ_2_lv_SlBdJtL6CEkBVtzLtcdKGjgpB_5RU2LMZ98u1hZxL-wlHeAtmgKQPNTcdk15gZwhGVHe3qYB2MCz-NW-8C/s400/DSCN7678.JPG)
I picked all the meat off the bones
and added the bones to a freezer bag for stock.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS4UE3UBZRunS6zaSR4a_cDDqXxh0-q6sVuDVvTWVQUzek6EUArAbCrGu12nc33UZwfjLlkYC4Zy1I0Q6mfwoZhj1HNKhtOFsx4y4QcBljfOyOixpwKz2iF2Vzk8YvxXcYLkYvpMbNBq0/s400/DSCN7680.JPG)
I scraped up the chicken jelly in the baking pan
and ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNPEOdauQdv7kHUAQriCuX54KwETY-lnMS91qNao-EJSr89wj8pK2Ua8tYdLNbpXg7GV_E456Z3r0MU9UWJCfmO6LkXlF5ASxsqcAuyhs4N04Xrw-6S-njv37sEZwpN8qbnkZVDeHp4sn/s400/DSCN7681.JPG)
... added that to the freezer bag.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigWPftRcNRDNh66HvvEGJ3dSZuJnkDLvbAN6WD6Ap-iULWQSe7IdBH3QsX7DHj-klliG53Engq7CaLpoHW3-GeFcJ9aMyts1f8600iRAyufutzmddYPviHtx2HiIVKkAEpzShiy0tO6tLP/s400/DSCN7685.JPG)
Here's my chicken ready for assorted salads.
Stay tuned for chicken salads.
3 comments:
Hey Rosie, ever tried boning and stuffing those chicken quarters? Tedious but pretty good except for the stringy bits. Did it once from a Madeline Kamman recipe.
Marion, do send me instructions.
Have you ever taken the carcass out of a Thanksgiving turkey, then stuffed it up to resemble something with bones, cooked it, and sliced through it? To the sole amazement of yourself?
Nope, because I don't cook a Thanksgiving turkey. Have always wanted to do Julia's chicken melon or that other stuffed boneless thingie.
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