Longs Meat Market Blog: 2014 – The Year of Meat Recipes !
In this first issue of the New Year, we want to thank you for your business in 2013, and plan to continue to provide you with our fresh, high quality, free range, grass fed meats in 2014. We plan to post more meat recipes on …
Anderson Ranches Publishes New Video
Anderson Ranches, just North of Eugene in Brownsville, is one of the largest free range, grass fed lamb ranches in the country. They have provided high quality lamb meat to us for years and year round. This video allows you to meet the owners, and hear their story. Enjoy the show, and maybe a few more lamb recipes this New Year.
Lemon-oregano chicken is a simple and healthy recipe of broiled chicken breasts rubbed with lemon, oregano, parsley, garlic, pepper, salt, and olive oil, which result in a brown and crispy crust with a juicy and tangy flesh. Broiled white meat is the cooking method of choice for many health-conscious people. The problem that people commonly encounter with broiling chicken breast is that it can result in rubbery, dry, and bland tasting meat. There is a way, however, of making the meat flavorful and moist without using fattening ingredients or complicated sauces and gravies.
In this recipe, the lemon and olive oil adds moisture to the flesh of the chicken. Instead of gravy, lemon-oregano chicken is served with yogurt sauce for a really healthy and delicious meal. If you want chicken that melts in the mouth, broil the chicken with the skin on, which contains a lot of fat that melts when cooked and gives amazing natural flavor to the meat. When broiling, start with the skin down so that it is turned toward the source of heat. When the skin has turned a golden color, and the flesh is opaque, flip the breast to the other side to finish cooking. If you are concerned about the fat, you can remove the skin before eating the chicken.
Ingredients: 1 lemon, 3 tablespoons chopped parsley, 1 ½ teaspoons dried oregano, ½ teaspoon pepper (freshly ground), 2 large garlic cloves (minced), ½ teaspoon sea salt, 2 chicken breast halves (skin in tact), 1 tablespoon olive oil, ½ cup plain yogurt
Preheat the broiler. Grate 1 ½ teaspoons of lemon peel; set aside. Cut lemon in half, then slice off 2 pieces; set aside. Squeeze 1 teaspoon lemon juice; set aside. In a small mixing bowl, combine grated lemon peel, 2 tablespoons parsley, oregano, and pepper. Add garlic and salt and mix well. Lift up the chicken skin with your fingers and spread ½ tablespoon of the lemon peel mixture between the skin and meat of all the chicken breasts. Rub the breasts with oil and season with salt and pepper. In a small bowl, combine yogurt and 1 teaspoon lemon juice. Add to the remaining lemon peel mixture, stirring well. Broil the chicken breasts until cooked thoroughly, turning once (about 12 minutes per side). Serve alongside the yogurt sauce.
Before cooking, rub the lemon and spices on the skin and under the skin of the chicken to give it superior flavor. Some people like to cook the chicken breasts in chicken stock before broiling to give it extra moisture and enhanced flavor. For best broiling, the heat source should be about 5 to 6 inches away from the top of the chicken. Before placing the chicken breasts inside, preheat the broiler for 10 minutes so that the chicken does not dry out before it is through cooking.