The Costco Connection - February 2017

THECOSTCOCONNECTION

Costco offers a variety of fresh and frozen chicken breasts, wings, thighs and drumsticks in the warehouses. Whole fryers are available in some locations. And you can always grab a delicious, ready-to-eat Costco rotisserie chicken from the Service Deli.

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OVEN;FRIED CHICKEN
DRUMSTICKS |

Baking makes these drumsticks a tasty but healthy alternative to the fried version.

CHICKEN

1 quart buttermilk

1 to 2 tablespoons hot red pepper sauce

1 to 2 teaspoons paprika

1 teaspoon salt

12 to 14 drumsticks

COATING

3 cups panko crumbs

1 tablespoon salt

2 teaspoons regular or sweet paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground pepper Cooking spray

Prepare the chicken: Mix buttermilk, hot
pepper sauce, paprika and salt in a large
container. Add drumsticks, cover and
refrigerate overnight.

Preheat oven to 375 F and grease a large baking sheet. In a shallow bowl, combine panko crumbs, salt, paprika, onion and garlic powders, and pepper. Using tongs, remove each drumstick from the marinade and dredge in the crumb mixture. Place on prepared baking sheet and spray the top of the chicken with cooking spray. Bake until golden brown, 45 minutes to 1 hour. Makes

4 to 6 servings.

From Chicken: A Savor the South Cookbook, by Cynthia Graubart.

GINGER;ORANGE GLAZED
CHICKEN WINGS

½ cup undiluted orange juice concentrate

3 tablespoons fresh lemon juice ¼ cup hoisin sauce

1 tablespoon canola oil ¼ cup sugar

3 tablespoons minced fresh ginger

3 garlic cloves, minced

2 pounds (about 24) chicken wings

3 scallions, slivered

Put orange juice concentrate, lemon juice, hoisin sauce, canola oil, sugar, ginger and garlic in a large resealable bag. Seal and shake to mix. Add chicken wings, seal and shake to coat. Refrigerate overnight or up to 3 days.

Preheat oven to 400 F. Line a large sheet pan with greased aluminium foil. Remove wings from marinade, but save the marinade. Spread wings on prepared pan, bake for 25 minutes, remove from the oven and brush (or toss) with the saved marinade.

Bake another 20 minutes or until wings are brown
and shiny. Garnish with sprinkled scallions to serve.
Makes 6 servings as an appetizer.

Recipe is courtesy of the National Chicken Council.

CHICKEN THIGHS WITH
GINGER;PEAR CHUTNEY ~

Marinating the thighs in chutney overnight yields tender, juicy meat. When time is short, Cynthia Graubart uses premade chutney and her go-to is Major Grey’s.

CHUTNEY

1 small shallot, minced

1 teaspoon canola oil

2 ripe pears, cored, seeded and ;nely diced ¼ cup cider vinegar

1 teaspoon grated fresh ginger

3 tablespoons honey ¼ cup raisins

CHICKEN

;⁄; cup pineapple juice ;⁄; cup soy sauce

1 garlic clove, minced ¼ cup canola oil

2 pounds boneless, skinless chicken thighs

Prepare the chutney: Sauté shallots in canola oil over medium heat. Add pears, vinegar, ginger and honey; bring to a boil. Reduce heat and simmer until pears are tender, about 5 minutes. Remove from heat, stir in raisins and cool before using.

Prepare the chicken: Combine ½ cup pear chutney
with pineapple juice, soy sauce, garlic and oil. Blend
until smooth and pour into a large, resealable bag.
Add chicken thighs, shake to coat and refrigerate for
at least 1 hour or overnight.

To cook: Preheat your broiler and line a broiler pan with foil. Remove the thighs from the bag and discard the marinade. Place thighs on the pan and broil for

5 to 6 minutes on one side before turning over and broiling for an additional 5 to 6 minutes on the other side, or until the thickest part of the thigh registers

175 F on an instant-read thermometer. Serve with
the remaining chutney. Makes 6 to 8 servings.

From Chicken: A Savor the South Cookbook, by Cynthia Graubart.

sticky? Ideally, the marinade should be a liquid that will cook into a glaze or coating.

For a new twist, try savory barbecue sauces, peppery hot sauces or Asian-inspired sticky sauces. And whether you’re cooking them quickly under the broiler or baking them in the oven—which are the top cooking methods for wings— always line your baking sheet with foil before cooking. Don’t toss the marinade. Save some to brush on the wings halfway through the cooking process.

Whatever your cooking method, boneless, skinless chicken benefits from marinating before cooking. Add rosemary or sage to equal parts lemon and olive oil for a quick infusion, or blend a few tablespoons of your favorite rub mix into a few cups of plain, nonfat Greek yogurt for a tenderizing blend. Toss the chicken pieces and your selected marinade into a plastic zip-top bag and refrigerate for at least four or up to ;; hours before cooking. C