Chicken thighs and legs are often not only the cheapest parts of the chicken, but also the most flavourful.
Instead of using pickled grapes, you can rehydrate raisins in grape juice.
Trim bottom off each sprout and cut enough sprouts to pack tightly in 1 qt (0.95 L) Mason jar. Add 1 1/2 tsp (7 mL) coarse salt and 1 1/2 Tbsp (22 mL) caraway seeds. Toss well. Submerge with filtered water, then cover loosely with clean dishcloth. Place on plate (in case of any overflow) and store out of direct sunlight in moderately cool space in kitchen. Check daily and taste after 4 days. Continue to taste every few days. They are ready when you like how sour they are, anywhere between 5 and 15 days. Cover with lid and store in fridge for 6 months or longer.
Preheat oven to 350 F (180 C).
In small bowl, mix onion powder, celery or mushroom powder, cayenne, paprika, salt, and pepper. Pat chicken dry and rub spice mixture into each piece. Place chicken on roasting pan, leaving space between each piece. Bake, uncovered, for 30 to 40 minutes, or until chicken reaches internal temperature of 165 F (74 C).
Once chicken is done, remove roasting tray and rack from oven. Place rack on cutting board. Cover loosely and let chicken rest for 10 to 15 minutes.
Carefully add stock and brine to roasting pan. Stir to deglaze pan and then transfer liquid contents to small pot. Skim off any fat, bring to a simmer over medium heat, and add pickled grapes.
Transfer this sauce to serving dish and lay chicken on top (this will keep skin crunchy).
This recipe is part of the Why Preserve? collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
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