Bohemian Orange Chicken
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Date: 2022-04-02
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Comments and reviews: 10
tawpgk
As half-German myself, I have a great affinity to caraway. This recipe looks delicious and I need to make it this weekend. One of my favorite meals as a child was real pork chops roasted with sauerkraut and caraway. The combination of the kraut, pork fat and caraway is devine. Unfortunately, my parents cooked the pork until it was stone grey because of the trichinosis craziness. This was the 1960s after all. No amount of kraut or applesauce could make the pork chewable.
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As half-German myself, I have a great affinity to caraway. This recipe looks delicious and I need to make it this weekend. One of my favorite meals as a child was real pork chops roasted with sauerkraut and caraway. The combination of the kraut, pork fat and caraway is devine. Unfortunately, my parents cooked the pork until it was stone grey because of the trichinosis craziness. This was the 1960s after all. No amount of kraut or applesauce could make the pork chewable.
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Laura
On behalf of my long-gone Bohemian grandfather and mom, THANK YOU! It is so nice to finally see Bohemian used correctly on YT! (Yes, I may have watched a DIY home decorator [or three] and scowled every time they said it, because that style trend did not come from the same people as my grandfather) Definitely going to make this dish (right after you post the dumping recipe, lol) in honor of that side of my family tree. and because I love caraway. Yum!
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On behalf of my long-gone Bohemian grandfather and mom, THANK YOU! It is so nice to finally see Bohemian used correctly on YT! (Yes, I may have watched a DIY home decorator [or three] and scowled every time they said it, because that style trend did not come from the same people as my grandfather) Definitely going to make this dish (right after you post the dumping recipe, lol) in honor of that side of my family tree. and because I love caraway. Yum!
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Andre
Hey Chef John, a question here. Kenji recently made a video on braised chicken with bacon and cabbage. I noticed, that he did not baste the chicken, and kept the skin dry, and above the surface of the braising liquid. Do you think it would work here too? The skin would probably be crispier.
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Hey Chef John, a question here. Kenji recently made a video on braised chicken with bacon and cabbage. I noticed, that he did not baste the chicken, and kept the skin dry, and above the surface of the braising liquid. Do you think it would work here too? The skin would probably be crispier.
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noob19087
Caraway is awesome. My favourite way of using caraway seeds is a soup with seared pork shoulder seasoned with lots of caraway seed, long pepper (can be subbed with black, bay leaf and allspice. Aside from that there's also chicken stock, potatoes, carrot and onion.
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Caraway is awesome. My favourite way of using caraway seeds is a soup with seared pork shoulder seasoned with lots of caraway seed, long pepper (can be subbed with black, bay leaf and allspice. Aside from that there's also chicken stock, potatoes, carrot and onion.
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Mixwell1983
Remember if it looks good, eat it.
I completely agree on thigh doneness, cooked to 165f the texture is still chewy for me. I prefer 180F or more fall off the bone. It is pretty hard to overcook dark meat, you have to almost intentionally try to ruin it
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Remember if it looks good, eat it.
I completely agree on thigh doneness, cooked to 165f the texture is still chewy for me. I prefer 180F or more fall off the bone. It is pretty hard to overcook dark meat, you have to almost intentionally try to ruin it
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Patrick
Interesting.
Often, it is the cabbage that is done sweet and sour with sugar / caramel, while the meat is just savoury. Here, instead, the chicken with the sauce seems to be the counterpart to the savoury cabbage on the side. Will have to give this a try!
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Interesting.
Often, it is the cabbage that is done sweet and sour with sugar / caramel, while the meat is just savoury. Here, instead, the chicken with the sauce seems to be the counterpart to the savoury cabbage on the side. Will have to give this a try!
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TerryAllenSwartos
That looked like considerably more than a Tablespoon of sugar. Like, maybe three Tablespoons.
It does look delicious, and with the exception of the cayenne, it s totally free of my girlfriend s allergens, so I can make it for her.
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That looked like considerably more than a Tablespoon of sugar. Like, maybe three Tablespoons.
It does look delicious, and with the exception of the cayenne, it s totally free of my girlfriend s allergens, so I can make it for her.
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food
Ever make macaroni and cheese I think it's really good I make it worth ham and tomatoes and onions and it's really good and super easy to make. So I make this and watch your videos and pretend I'm eating what I am looking at on the video. Enjoy
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Ever make macaroni and cheese I think it's really good I make it worth ham and tomatoes and onions and it's really good and super easy to make. So I make this and watch your videos and pretend I'm eating what I am looking at on the video. Enjoy
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Ondrej
Awesome recipe. I would also suggest making whole chicken ( or bone in thighs ) just seasoned with salt and pepper and cumin seeds and pouring one pint of dark beer in the pan and basting the chicken with it - it tastes totally like duck
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Awesome recipe. I would also suggest making whole chicken ( or bone in thighs ) just seasoned with salt and pepper and cumin seeds and pouring one pint of dark beer in the pan and basting the chicken with it - it tastes totally like duck
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George
I don't understand why duck is so expensive. A frozen Long Island duck was about the same as a chicken when I was a kid. Ducks practically feed themselves. This is what happens when peasant food suddenly becomes trendy.
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I don't understand why duck is so expensive. A frozen Long Island duck was about the same as a chicken when I was a kid. Ducks practically feed themselves. This is what happens when peasant food suddenly becomes trendy.
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