Market Musings Blog

Take a Gallon Freezer Bag…

. . . load it up with a tasty eight-piece Kadejan chicken and some simple seasonings, seal the bag, pop it in the fridge to marinate, and in a couple of hours—or a couple of days—you’ll have the makings of a deeply satisfying chicken dinner. This is one of the simplest, yet most satisfying, ways there is to cook in autumn, now that turning on the oven is a pleasure again rather than a meltdown.

While the chicken is baking in the oven, you’ll have 45 minutes in which to relax, play, or rustle up other dishes. (Make those deli salads from the co-op, and your fine dinner will become almost effortless.)

Start by making the marinade in a big mixing bowl. Add the chicken pieces, smoosh them around until they’re thoroughly coated, then scrape everything into a heavy gallon freezer bag. Seal the bag and place it on the bottom shelf of the fridge for anywhere between 1 hour and 3 days—chicken is a porous meat, so it doesn’t need to marinate as long as denser meats.

When you’re ready to cook, turn the oven to 375° and heat it up while you’re preparing the chicken for roasting:

1) use tongs to pull the pieces out of the bag; arrange them on or in a heavy oiled pan or baking dish
2) if potatoes, onions, or other vegetables sound good with the chicken, tuck those in among the chicken pieces, timing them so all will be ready at the same time
3) scrape the rest of the marinade out of the bag and over the chicken
4) roast the chicken for 25 minutes, then turn over the pieces and any vegetables and continue roasting for a total of about 45 minutes, or until chicken juices run yellow

Locally-raised Kadejan 8 Piece Cut Chicken is on for sale $3.49/lb (normally 3.99) through September 16th, making a perfect time to try one of these recipes.

Here are some marinade combos that produce reliably tasty results:

Salvadorean chicken
½ cup olive oil
2–3 cloves garlic, minced
½ cup white onion, cut finely
2–3 dried or fresh chiles, cut into small pieces, or red chile flakes
juice of one fresh lime
1 teaspoon salt
½ cup fresh cilantro leaves

Mediterranean chicken
1/3 cup fresh lemon juice
¼ cup capers
2–3 cloves garlic, minced
½ cup olive oil
1 teaspoon salt
½ cup olives
fresh parsley to taste

Chinese chicken
½ cup soy sauce
2–3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon salt
3 scallions, sliced crosswise into 2-inch lengths
2 tablespoons sesame seeds (optional)

South Asian chicken
1½ cup plain Greek yogurt
2–3 cloves garlic, minced
1–2 tablespoon fresh ginger, minced
2 small green chiles, chopped
juice of 2 fresh limes or 1 fresh lemon
freshly ground black pepper
½ cup fresh cilantro leaves, coarsely chopped

Filed under: Meat & Seafood