Winner, Winner...
It’s really no secret...
The BEST tasting roasted chickens in town
start with the best CHICKENS !
ESHEST,
we buy the FR
At NINO’S,
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Our EXC
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Chickens
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*Pre-Roasted Weight
, Rotisserie
Each Chicken is Slow
their Natural
Roasted to Retain
ze Flavor
Juices and Maximi
All 4 Flavors
of Our Dry
Seasoning Rub
s are Availabl
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for Sale at N
ino’s
Tired of Fried Chicken? Want a few tips on
how to get more “Cluck for your Buck” ?
Looking for healthy and nutritious chicken dishes?
Just look inside...we’ve gotcha covered !
•
*We’re Sure You’ll Find Any One of Our 4 Delicious Flavors to Be a Family Favorite.
•
Choosing & Handling Your Chicken
• Cooking Methods & Tips
• Recipes & Ideas
Interesting Chicken Facts & Trivia
*Not All Flavors Available at All Stores
6835 Rochester Road
Troy, Mich. 48085
Phone (248) 879-9222
17496 Hall Road
Clinton Twp. Mich. 48038
Phone (586) 412-6000
27900 Harper Avenue
St. Clair Shores, Mich. 48081
Phone (586) 778-3650
Visit us on the Web @ www.ninosalvaggio.com
© Nino Salvaggio Marketplace 2005
Great No Matter HOW You Cook It !
Marinates & Rubs
Marinates are a liquid flavoring additive. If you choose to marinate, marinate cut parts one to 2 hours and halves just a
bit longer. Rubs should be applied to raw chicken before grilling, and as rubs use the natural, exterior, moisture of the
meat to dissolve and transmit their flavor, rubs, once applied, need resting time to perform their seasoning magic (skin
on is preferred). With either marinates or rubs, grill until half cooked before applying a barbecue sauce or other grilling
sauces. Of course, carefully read each product’s directions for further use instructions.
Chicken Handling Tips
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Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4pound chicken in the refrigerator. Cut-up parts take between 3 to 9 hours.
Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with
soapy water before they come in contact with other raw or cooked foods.
When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same
plate used to transport raw chicken to grill.
If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°
F or above 140°F.
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Cooking Techniques
Grilling &
Barbecuing
BROILING
Roasting
Pan Searing
& Sautéing
Blackening
For RAW chicken, grill no higher than medium heat, positioning your grill grate a minimum of 4
inches away from the coals or heat source. Another successful method is to first, fully cook your
chicken in an oven until JUST done, chilling overnight, then finish the following day by grilling
over a slightly hotter grill and applying your barbecue sauce as the chicken re-heats.
Similar to grilling, position your chicken no closer than 4 inches away from the broiler coils or heat
source. Place chicken on a broiling rack with grates that allow the juices and drippings to be
captured by the drip pan and guard against excessive smoke or a potential fire hazard.
Similar to broiling, it is always recommended that you place your chicken on a broiling / roasting
rack to allow for the capture of drippings and give uniform heat circulation to the meat. The best
overall roasting temperature is about 350 F.
Perhaps the most common cooking method, Pan Searing is best done in a non-stick (Teflon) fry pan
over medium heat using a modest (a thin film) amount of vegetable or canola oil. Chicken meat will
always be more moist and develop more color if first dredged in a seasoned flour before pan
searing.
Made popular in the mid 70’s, blackened chicken is actually best prepared using boneless, skinless
chicken meat which is painted with clarified butter, then liberally “floured” with Cajun Blackening
Seasonings which are composed primarily of paprika, ground chilies and herbs. The butter adheres
the spices to the chicken and no additional fat is needed in the pan. To blacken, simply heat a sauté
pan or cast iron pan on high heat, place the seasoned chicken in the pan and cook 2 to 3 minutes
per side. If the chicken is not fully cooked, but is thoroughly blackened, finish in a 350 F oven for 8
to 10 minutes or until fully cooked. (See *When is it Done notes.)
To Stuff or Not to Stuff?
Why does a stuffed chicken become dry? Well, quite simply, it is next to impossible for any stuffing to be
made with more hydration (moisture) than the chicken meat itself has. As a result, a couple of things happen when you put a stuffed chicken in the oven.
Heat drives the moisture toward the inside of the bird. (Ever cut into a roast just after it comes out of the
oven and see the juices released from the inside of the meat?)
The stuffing is drier than the flesh which creates a “wicking action” similar to absorbent paper towels when
wiping up a spill on your countertop. Thus, the juices are absorbed into the drier stuffing rather than stay in
the chicken where you want it. So, great stuffing... dry chicken.
Pan Fried, Tuscan Chicken
with Fresh Basil, Sun Dried Tomatoes & Pine Nuts
Yields 4 Portions
4ea - 8 ounce
1 cup
2 ea
½ cup
3 Cups
1 cup
½ cup
½ cup
2 Cups
Method:
1.
2.
Trim chicken breasts to remove any excess fat then dredge each breast in flour and shake off excess. Set aside.
Have ready in a shallow bowl, an egg wash made from the milk with the eggs beaten in and, on a cutting board,
the coarse, fresh bread crumbs sprinkled on the surface with a little of the fresh julienne basil, sun dried tomato,
and chopped, toasted pine nuts.
Take one of the floured breasts and dunk in the egg wash to entirely coat. Then lift up, draining the excess egg
wash off, then pressing down onto the bread crumbs. To bread opposite side, lift breast off of the crumbs, REAPPLY more basil, sun-dried tomato and pine nuts and lay down fillet once again to coat. Repeat this process for
all of the breasts and set aside on plastic film.
Heat oil in a skillet or fry pan until 350 F (medium hot). Pan fry breaded chicken breasts on both sides until golden
brown and fully cooked through, or alternately, lightly pan fry breasts in the skillet, then place on a cookie sheet
and bake at 350 F until fully cooked through. Remove chicken breasts from pan or oven once cooked, and rest on
an absorbent paper towel briefly to absorb any excess oil before plating. Serve with Pesto Crème Sauce.
3.
4.
Look for Other Great Chicken Recipes on Nino’s Website at www.ninosalvaggio.com
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*When is it Done??
Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal
temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts. Thermometers are an essential and almost fool proof method of checking for doneness. Choose an INSTANT READ thermometer with the smallest diameter probe needle you
can find. Instant read thermometers read the temperatures must faster than their larger, bulkier
cousins and leave smaller puncture holes, and that’s important. Puncture holes in meats are like
faucets, draining essential juices out of the meat, and that’s not good.
Chicken Breasts, Skinless, Boneless
All Purpose Flour (Seasoned with Salt & Pepper)
Eggs, Ex. Large
Milk
FRESH, Coarse Bread Crumbs
Finely Julienned FRESH Basil
Finely Julienned Sun Dried Tomato
Toasted, Chopped Pine Nuts
Vegetable or Canola Oil (To Fry)
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Chicken Sauce Ideas
available at www.ninosalvaggio.com
Peanut Curry Teriyaki Sauce as seen on WDIV
Grilled Pineapple & Roasted Red Pepper Salsa
Nino’s Southwest Fajita Marinate as seen on WDIV
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Tongs or Grilling Fork?
As the tines of a fork pierce the flesh of the chicken and
release precious juices, it is recommended that you
ALWAYS use a pair of tongs to handle chicken
no matter HOW it is cooked!
Apple Chutney as seen on WDIV
Nino's Orange Ginger Dipping Sauce
Pesto Crème Sauce for Tuscan Chicken
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Mushroom Marsalla Sauce
At any one time, there are more than 7 billion chickens
in the world, producing about 65 billion eggs annually.
(There are a bit fewer than 6 billion people.)