https://bruce-loves-to-cook.ca/tags/chicken/Recent content in Chicken on Bruce loves to cookHugo -- gohugo.ioen© 2026 Bruce AldersonWed, 14 Oct 2026 16:04:23 -1000https://bruce-loves-to-cook.ca/recipes/chicken-milanese/Tue, 29 Sep 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/chicken-milanese/<p>This is a lighter version of Milanese, with no egg or breadcrumbs. Crispy chicken and a pan sauce pairs nicely with fresh sides.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>A quick flour dredge and fry leaves the pan full of fond, ready to become a pan sauce while the chicken rests.</p>https://bruce-loves-to-cook.ca/essays/cooking-reflections/the-impossible-quest-for-the-perfect-chicken-burger/Mon, 28 Sep 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/essays/cooking-reflections/the-impossible-quest-for-the-perfect-chicken-burger/<p>According to r/burgers, most chicken burgers are not burgers:</p> <blockquote><p>A chicken sandwich contains an entire piece of chicken or filet, rather [sic] a ground and blended patty. A pulled chicken sandwich is also not a burger.</p>https://bruce-loves-to-cook.ca/recipes/instant-pot-chicken-thigh-curry/Fri, 18 Sep 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/instant-pot-chicken-thigh-curry/<p>Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original, which called for 35 minutes to break down chuck roast.</p>https://bruce-loves-to-cook.ca/recipes/butter-chicken/Thu, 18 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/butter-chicken/<p>Butter chicken was a gateway curry for our kids. This recipe is our best attempt at the warm, delicious curries from our local takeout shops.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>This is a BIR-style (British Indian Restaurant) butter chicken, built on a pre-made base curry gravy rather than starting from scratch. The gravy does the heavy lifting; this recipe adds the butter, cream, and finishing flavours that make it distinctly butter chicken.</p>https://bruce-loves-to-cook.ca/recipes/hot-buffalo-chicken-dip/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/hot-buffalo-chicken-dip/<p>This is a classic chicken dip, mildly spicy, tangy, and tasty.</p> <blockquote><p>In 2023, Ann stayed in Calgary to house/dog sit for cousin Rachael, and during that trip, also had a visit with Auntie Diane who always spoils me when I’m visiting. She made this dip and I insisted on the recipe which she forwarded from Pinterest. It took over a year for me to finally make it, for Jay &amp; Taylor’s Back Home Wedding Celebration, and it was a huge success which means it gets added to our family recipes!</p>https://bruce-loves-to-cook.ca/recipes/jerk-chicken/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/jerk-chicken/<p>This recipe is based on something I found in a magazine in the 90s, recently updated with <a href="https://www.allrecipes.com/recipe/236503/jerk-chicken-wings/" class="extlink" rel="noopener noreferrer" target="_blank">Chef John’s simplified version</a> and the <a href="https://www.seriouseats.com/recipes/2013/08/jerk-chicken.html" class="extlink" rel="noopener noreferrer" target="_blank">Serious Eats method</a>. I knew a guy who made the best jerk chicken I’ve ever had, but he wouldn’t share his recipe. This is about as close as I could get to that now fading memory.</p>https://bruce-loves-to-cook.ca/recipes/pan-fried-chicken-burger/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/pan-fried-chicken-burger/<p>This is a sort of copy-cat recipe of the BK classic chicken sandwich, which is a lightly breaded, pepper-forward, minced patty made from mostly white meat. I like them with fresh onion, mustard, lettuce, pickles, tomatoes, and mayonnaise. The goal is something with a few layers of crunch, some bite, and a good kick of savoury fatty goodness.</p>https://bruce-loves-to-cook.ca/recipes/pulled-bbq-style-chicken/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/pulled-bbq-style-chicken/<p>This is a simple pulled or shredded BBQ-style chicken that can be made without a smoker or BBQ. It&rsquo;s a braise, so it works on the stovetop, in the oven, in a crock pot, or in a pressure cooker. I prefer making it in the oven, in covered hotel pans.</p>https://bruce-loves-to-cook.ca/recipes/quick-crispy-wings/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/quick-crispy-wings/<p>I like to save wings from the whole chickens that I roast for weekly dinners by stashing them in the freezer until I have enough for a wing day. In 3–4 weeks I&rsquo;ll have 5 birds&rsquo; worth of wings, which when split at the elbow makes 20 winglets. That&rsquo;s enough for 2–3 people, served with some veg.</p>https://bruce-loves-to-cook.ca/recipes/shredded-taco-chicken/Mon, 08 Jun 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/shredded-taco-chicken/<p>This is a quick shredded chicken for tacos, salads, or rice bowls.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>Aim for a good crust and an internal temperature of <strong>75–90°C (170–195°F)</strong>. Dark meat with connective tissue softens above 75°C and shreds best closer to 90°C; lean cuts like breast shouldn&rsquo;t go far past 70°C.</p>https://bruce-loves-to-cook.ca/recipes/fajita-chicken-bowl/Sat, 16 May 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/fajita-chicken-bowl/<p>Fajita rice bowls are a quick weeknight dinner.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p>The marinade leans on toasted cumin and a cinnamon-forward spice blend as much as the acid-fat ratio. <strong>Pounding the chicken to even thickness</strong> is the key to consistent browning on a broil or grill. Toast and grind the whole cumin; pre-ground is noticeably flatter.</p>https://bruce-loves-to-cook.ca/recipes/chicken-yakisoba/Sat, 18 Apr 2026 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/chicken-yakisoba/<p>This is a warm, filling Japanese stir-fry.</p> <h2 class="relative group" data-ing-heading="true" data-method-heading="false">Ingredients <div id="ingredients" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#ingredients" aria-label="Anchor"></a> </span> </h2> <h4 class="relative group ing-subhead">Sauce <div id="sauce" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#sauce" aria-label="Anchor"></a> </span> </h4> <ul> <li>2 tablespoons Worcestershire sauce</li> <li>1 tablespoon soy sauce</li> <li>1 tablespoon ketchup</li> <li>1 tablespoon oyster sauce</li> <li>1 teaspoon granulated sugar</li> </ul> <h4 class="relative group ing-subhead">Stir-fry <div id="stir-fry" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#stir-fry" aria-label="Anchor"></a> </span> </h4> <ul> <li>2 chicken breasts, cut into 4 cm strips</li> <li>Kosher salt</li> <li>Freshly ground black pepper</li> <li>3 tablespoons vegetable oil, divided</li> <li>1 small onion, sliced</li> <li>1 carrot, cut into thin planks</li> <li>½ head green cabbage, roughly chopped</li> <li>3 green onions, cut into thirds</li> <li>100 g (1 cup) bean sprouts</li> <li>450 g yakisoba noodles (e.g. Maruchan)</li> </ul> <h2 class="relative group" data-ing-heading="false" data-method-heading="true">Method <div id="method" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#method" aria-label="Anchor"></a> </span> </h2> <p>Whisk together the sauce ingredients in a small bowl and set aside.</p>https://bruce-loves-to-cook.ca/recipes/chicken-patties/Sun, 01 Jan 2023 00:00:00 +0000https://bruce-loves-to-cook.ca/recipes/chicken-patties/<p>I love chicken sandwiches. The ground chicken patties bread nicely, but are also great on their own.</p> <h2 class="relative group" data-ing-heading="false" data-method-heading="false" data-sidebar-heading="mechanic">Mechanic <div id="mechanic" class="anchor"></div> <span class="absolute top-0 w-6 transition-opacity opacity-0 -start-6 not-prose group-hover:opacity-100 select-none"> <a class="heading-anchor-link text-primary-300 dark:text-neutral-700 !no-underline" href="#mechanic" aria-label="Anchor"></a> </span> </h2> <p><strong>Two separate formulas.</strong> The brine is for whole breast fillets pounded thin: the vinegar tenderizes and the salt firms the texture. The ground chicken follows a percentage formula per kilogram, which scales cleanly for larger batches. <strong>Added water and a little baking soda</strong> raise the pH, so the meat holds more moisture and turns springy and substantial, like Vietnamese or Chinese beef balls.</p>