It looks like you're using an Ad Blocker.

Please white-list or disable AboveTopSecret.com in your ad-blocking tool.

Thank you.

 

Some features of ATS will be disabled while you continue to use an ad-blocker.

 

Need Help With Raspberry Chicken Recipe

page: 1
3

log in

join
share:

posted on Jun, 19 2019 @ 03:56 PM
link   
Found this recipe in "A Taste of New England", Junior League of Worcester Inc., 1990

3 Chicken Breasts Boned and Skinned
2 Tablespoons butter
1/4 finely chopped onion
4 Tablespoons raspberry Vinegar
1/4 cup chicken broth or stock
1/3 cup sour cream
1 tablespoon tomato paste
1/4 cup frozen raspberries

Cut breasts into supremes or fingers (2-3 to each half-breast). Saute in butter, turning often. The chicken should be partially cooked and slightly brown. Set aside in 250 Deg F Oven. Add onion to pan fat and cook until tender. Then add vinegar and chicken broth and reduce slightly. Cool sauce for about 5 minutes. Over a very low heat, whisk sour cream and tomato paste-do not over cook. Add raspberries. At this point you can set aside. Keep chicken covered with foil and warm. To serve, put chicken on platter, pour on sauce. Garnish with 1/2 cup of fresh raspberries or chopped parsley.

Question; How long do I cook the chicken in the oven? or is it assumed the chicken is cooked sufficient before putting in oven that by the time you finish the rest of the preparation the chicken will be "done".




posted on Jun, 19 2019 @ 04:00 PM
link   
a reply to: Wreckclues


165* is the temp you should aim for. The residual heat from sautéing and the 250* oven may help get to that temp but you can always put the chicken back in the sauce and warm through to get final doneness.



posted on Jun, 19 2019 @ 04:09 PM
link   
a reply to: Wreckclues

Shouldn't take long. Chicken cut up like that (especially breast meat) will cook pretty fast. Depending on how long it takes you to do the rest, I'd say it will probably be done by the time you're done with the rest.

In any case, I wouldn't think longer than 15 minutes. If the juice runs clear in the chicken, you're golden.



posted on Jun, 19 2019 @ 04:13 PM
link   
My grandmothers recipe:

First you get a bag of raspberries. Then you beat the chicken with it for a couple of hours.

I forget the rest.



posted on Jun, 19 2019 @ 04:20 PM
link   
a reply to: underwerks

ROTGLCGU

Rolling on the ground laughing can't get up...



posted on Jun, 19 2019 @ 04:59 PM
link   
a reply to: Wreckclues

Sounds good let us know how it turns out.

😉



posted on Jun, 20 2019 @ 07:36 AM
link   
"Blue Mountian" raspberry jerk sauce-marinade..w/ scotch bonnet peppers...great marinade, gives purple raspberry color to the chicken.

It's awesome, especially adding fresh raspberries to it



posted on Jun, 20 2019 @ 08:24 AM
link   
a reply to: mysterioustranger

Wow, that does sound awesome!!

I'd be all-in for trying that!

Got a recipe?



posted on Jun, 20 2019 @ 09:16 AM
link   

originally posted by: Flyingclaydisk
a reply to: mysterioustranger

Wow, that does sound awesome!!

I'd be all-in for trying that!

Got a recipe?



Blue Mountain Raspberry Jerk Sauce....avail by bottle... in most sauces sections....

I morph it from marinade to basting...it is spicy, rasp...and warm... and add fresh berries

You could get ingred's on line, n make your own!


edit on 20-6-2019 by mysterioustranger because: (no reason given)



posted on Jun, 20 2019 @ 09:25 AM
link   
a reply to: Flyingclaydisk

Sorry...it's World Harbors Jamaica Style Jerk Sauce..called "Blue Mountain"



new topics

top topics



 
3

log in

join