Take a Bow, Part Two

Part Two: Now That Is A Red Bird.

It was getting a little crowded in my freezer, and so a chicken breast migrated to the fridge. The next day I was all ready to poach it when I remembered I was out of chicken stock. Or, rather, I read the writing on the wall (er, the container) and thought that since said chicken stock had poached a bird or two, been strained and frozen, poached some more birds, then gone back to the igloo, chances were, it had sung its last song.

My virtual friends assured me there were other options. Nothing really grabbed me, but then I remembered how much I liked tea-smoked scallops (don't tell my rabbi), and I decided to poach it in tea.

Then I opened the wrapper. Skin? Oh, this was the breast from the whole chicken I had bought way back when.

Yes, I know chicken skin is not nutritionally correct, but I happen to love it. So this bird was going to be baked, not poached.

I often use paprika in my scrambled eggs, among other things. But I don't use that much of it, and last time I opened the jar it had seemed a little pale. I had read somewhere that heating spices releases more of their flavor.

Red Bird, or Paprika Chicken:

1 bone-in chicken breast
1 lemon, quartered
2 tablespoons (or more) sweet paprika
Pinch kosher salt

Preheat oven to 350 degrees. Rinse and dry chicken. Squeeze lemon on top and bottom of chicken, and under the skin, then rub the lemon into the skin, top, and bottom of the chicken. Heat a skillet on medium heat, add paprika, and warm till just starting to smoke. Cool paprika till safe to handle, then rub into skin, top, and bottom of chicken. Use a lot. (The bird will be red.) Sprinkle chicken with kosher salt, cover with foil, and bake in a glass dish for about 20 minutes, then remove foil and cook about another ten minutes. (Leave foil on if you used a skinless breast.) Test with fork; when the juices run clear, it's done.

Next Time: Gilligan Sent Me.

©2010, 2014 Laynie Tzena.