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Well Seasoned, by Becky Johnson — chicken

Poulet Sel Fou

Becky Johnson chicken french salt recipe roast

Poulet Sel Fou

1 roasting chicken, 5-6 lbs 1 tbsp Home Cook's Pantry Sel Fou 2 tsp paprika 5 cloves garlic, minced 2 tbsp olive oil 2 lemons, seeded and sliced thin 2 cups chicken stock Blend together Sel Fou, paprika, garlic and olive oil then rub onto and under the chicken's skin. Cover tightly with plastic and refrigerate at least 1 hour. Place chicken in a roasting pan with lemon slices on top. Roast at 420° for 90 minutes, basting every 30 minutes with stock. Done when meat thermometer inserted reads 165° and juices run clear when pierced at leg joint. Allow...

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Chicken Soup

Becky Johnson chicken recipe soup

Chicken Soup

1 lb cooked skinless, boneless chicken, shredded or cubed 1 tbsp olive oil 1 cup each diced onion, carrots and celery 4 cups chicken or vegetable stock 1 Home Cook’s Pantry Bouquet Garni 1 cup fresh or frozen peas Finely chopped parsley to garnish In a large pot on stove, add olive oil and vegetables; sauté over medium heat for 5 minutes, stirring frequently. Add in the chicken and cover with the stock. Gently submerge the Bouquet Garni sachet into the stock. Bring to a boil, then cover and turn heat down to simmer for 30 minutes.  Add in the...

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Tandoori Chicken

Becky Johnson chicken recipe

Tandoori Chicken

2 cups plain whole-milk Greek-style yogurt Juice of 1 lime 2 tbsp Home Cook’s Pantry Tandoori Masala 2 lbs boneless, skinless chicken breasts minced cilantro for garnish 1/2 red onion for garnish Preheat broiler; place rack about 6 inches from heat element. Combine yogurt, Tandoori Masala and half the lime juice in a large bowl. If chicken breasts are whole, cut them in half. Dredge chicken in yogurt mixture and marinate 1 hour. Line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan (1-2 inches apart), reserving marinade in bowl. Broil 3 to 4 minutes,...

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Tikka Masala Chicken

Becky Johnson Asian chicken Indian masala recipe tikka

Tikka Masala Chicken

2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces 1/4 cup plain whole-milk Greek-style yogurt 2 tbsp peanut oil 2 tsp fresh lime or lemon juice 2 tbsp garlic, minced 2 tbsp Home Cook's Pantry Tikka Masala Spice 4 tbsp unsalted butter 1 cup white onion, finely chopped 1 can (14-16 oz) tomato purée 3/4 cup water 1/2 cup heavy cream or half-and-half In a bowl, whisk together yogurt, half the peanut oil, lime juice, and garlic. Add the chicken; coat well. Set chicken aside to marinate. In a wide pot on stove over medium heat, melt butter. Sauté...

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Moroccan Tagine

Becky Johnson africian chicken middle eastern moroccan recipe tagine

Moroccan Tagine

2 lbs chicken thighs and drumsticks 1 tsp each salt and ground black pepper 1 tbsp butter 2 tbsp olive oil 1 cup onion, chopped 1 tbsp fresh ginger, minced 4 tsp Home Cook's Pantry Moroccan Chicken Tagine Blend 2 tbsp garlic, minced 1/4 cup each wine and chicken broth 1 preserved lemon, chopped 1/2 cup Castelvetranos olives Pat the chicken dry, and season well with salt and pepper. Heat butter and olive oil in a Moroccan tagine, Dutch oven or large pot over medium-high heat; brown chicken on all sides. Add onion and ginger; cook 3 minutes. Add the...

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