Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – A veritable feast of Chicken

Carol Cooks! Chicken…

Welcome back to my cookery column I do hope that you enjoyed getting to know me better last week and although I have sung in public I will not be singing any chicken songs today…lol

No… I will be sharing with you some of my favourite chicken recipes most of which can also be made with Pork or Beef…

Chicken is the preferred meat of many people as it is a white meat and depending on how it is cooked low in calories… It is the sauces, the skin and the method of cooking which bumps up its calories and can take it into the unhealthy zone…

They all fight and hover here to see who I am going to bequeath my crispy chicken skin to…lol

I will start by giving you my recipe for chicken stock as I always make my own and freeze in ice cube trays and different portion sizes…Easy to do and lower on the salt and of course any preservatives also cheaper as you can make quite a big quantity I normally make enough for the month at a time.

Chicken Stock.


  • 2 kg raw good chicken carcasses , legs or wings chopped
  • ½ head garlic , unpeeled and bashed
  • 5 sticks celery , roughly chopped
  • 2 medium leeks , roughly chopped
  • 2 medium onions , roughly chopped
  • 2 large carrots , roughly chopped
  • 3 bay leaves
  • 2 sprigs of fresh rosemary
  • 5 sprigs of fresh parsley
  • 5 sprigs of fresh thyme
  • 5 whole black peppercorns
  • 6 litres cold water

Let’s Cook!

Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan.

Add the cold water and bring to the boil, skim, turn the heat down to a rolling simmer.

Continue to simmer gently for about 3 hrs, skimming as necessary, finally pass the stock through a fine sieve or muslin.

Allow to cool for about half an hour, and then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. This is where I usually divide mine up at this point and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.

Lemon Chicken with asparagus and mushrooms.


  • 4 chicken breasts
  • 2tbsp coconut oil
  • 4 cloves of garlic crushed
  • 8 oz mushrooms sliced
  • ¾ cup of milk/cream
  • Juice of a Lemon
  • Lemon slices
  • Couple sprigs fresh thyme
  • Salt and pepper to taste.

Let’s Cook!

Heat pan and add 1 tbsp of the oil when the oil is hot add the chicken skin side down, cook for about3 mins both side and set aside.

If required add the remaining oil to the pan and add the garlic, asparagus and mushrooms saute until the asp is lightly browned about 8 mins.

Return the chicken to the pan, add the milk and lemon juice slowly heat, throw in thyme and arrange lemon slices on top of the chicken bring to a very slow simmer then cover the pan and put in a preheated oven until chicken is cooked or if you prefer carry on cooking on the stove top.

Taste and season.

Serve with steamed rice, pasta or zucchini ribbons (zoodles)

We make this dish fairly often and sometimes add a little white wine, capers and flat parsley instead of asparagus.

Chicken and Thai basil.

This is one of my favourite Thai dishes and one I make often it is eaten with sticky rice and is one of little Lily’s favourites as well…She is 5 and eats it with tears rolling down her cheeks and saying Pet which is hot but still eats it…typical Thai…lol

It is quick and easy to make for lunch is Gluten Free… although the name glutinous rice infers it has gluten it does not… it means sticky. The rice is also gluten free.

Ingredients: Serves 2.

  • 200 gm chicken breast
  • 2 shallots sliced thinly
  • Handful coriander chopped
  • Mint a big handful, stripped for the stem
  • A tbsp of ground roasted rice
  • 1-3 tsp dried chilli
  • 2 cheeks of lime
  • 1-2 tbsp Fish Sauce
  • 2 spring onions finely sliced (optional)

Let’s Cook

Firstly cook chicken on a griddle or BBQ until just cooked allow to rest before slicing.

Thinly slice shallots.

Mix with coriander and mint leaves. Thinly slice chicken and add to dish with shallots, mint and coriander. Also, add any juice from the meat. Add fish sauce, dried chillies, roasted rice and lime juice then gently combine and TASTE… Adjust seasoning if required. Taste!

Serve with Sticky rice and a dish of washed Thai vegetables.

The meat for this dish can also be sliced thinly and cooked in a little water which a lot of Thais do…I prefer mine griddled I think it has more taste…


Heat a small pan and add a handful of glutinous rice, stir to prevent it burning until the rice has coloured slightly a nice light brown, then remove from the heat and grind in pestle and mortar…Do not grind to a powder it needs to be a little coarse as it gives taste and texture to a dish. It will keep in a sealed container for about 6 weeks.


Chicken strips can also be threaded onto a skewer and lightly cooked they make a nice little appetizer with peanut sauce…I much prefer the Thai version it has so much more taste that any others I have tried in the past.

Peanut Dip.


  • 2/3 tbsp dry roasted peanuts grind in pestle and mortar
  • 1/3 cup coconut milk
  • 2 tsp red curry paste
  • 1 tbsp fish sauce
  • 2 tsp of tamarind paste.

Let’s Cook!

Put red curry paste in a small pan and gently heat slowly add the coconut milk stirring to keep the mix smooth once all the coconut milk is incorporated with the curry paste then add the remaining ingredients and stir to combine if the sauce is too thick then add a little water until you get your desired thickness.

Taste and adjust seasoning if necessary.

Jerk Chicken


  • 1 big bunch spring onions , roughly chopped
  • thumb-sized piece ginger , roughly chopped
  • 3 garlic cloves
  • ½ a small onion
  • 3 scotch bonnet chillies, deseeded if you want less heat – I can’t always get scotch bonnet chillies so use the small, hot Thai chillies.
  • ½ tsp dried thyme , or 1 tbsp thyme leaves
  • juice 1 lime
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 3 tbsp brown sugar
  • 1 tbsp ground allspice
  • 1 lime
  • 12 chicken thighs…bone in

Let’s Cook!

To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, salty. You can now throw in more chillies if it’s not spicy enough for you.
If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few cuts in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to BBQ the chicken, get the coals burning 1 hr or so before you’re ready to cook.

Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.

To cook in the oven, heat the oven to180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

Serve with rice and or a mixed salad and a spicy dip if you want more heat.


I hope you have enjoyed these chicken dishes and there is something which you fancy making… My last dish is chicken with shitake mushrooms and tarragon… If you can’t get shitake mushrooms then normal mushrooms will suffice.

Tarragon Chicken with Shitake Mushrooms.


  • 8 chicken thighs
  • 200g shitake mushrooms…soaked
  • 1 tbsp olive oil
  • 1 med onion finely sliced
  • 3 cloves garlic, crushed
  • 2 tsp butter
  • 250ml chicken stock or water
  • 300ml double cream
  • 1 tbsp picked tarragon

Let’s Cook!

Slice the soaked mushrooms and leave to one side. Put the olive oil, garlic and onions into a pan with a tsp of butter. Cook until onions start to soften about 5 mins

Season the chicken thighs; add them to the pan and sauté until the skin is crisp and nicely coloured.

Add the stock or water and the mushrooms and simmer for up to 15 minutes until the chicken is cooked. Remove the thighs and leave to rest on a warm plate.

Reserve any liquid from the pan and saute the mushrooms in a teaspoon of butter.

Add the cream, simmer until it reduces by half, and then add the chicken and any remaining stock.

Garnish with the tarragon and serve with a crisp green salad or rice.


That’s all until next week I hope you all have a great week …xx Carol

Sometimes we get into a bit of a rut with our recipes and as we eat a lot of chicken it is great to have all these new ones to try.. thanks to Carol’s efforts in the kitchen.

The other posts in the series can be found in this directory:

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol


If you have missed previous posts in the Cook from Scratch series you can find them here:

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally

52 thoughts on “Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – A veritable feast of Chicken

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  3. Pingback: Retired No One Told Me!… Weekly Roundup…Secret Garden, Chicken Recipes and some Passion(fruit) | Retired? No one told me!

  4. Pingback: Smorgasbord Weekly Round Up – With friends – William Price King, Paul Andruss, Carol Taylor, Esme, Billy Ray Chitwood and other brilliant writers. | Smorgasbord – Variety is the spice of life

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