Caramel Chicken. Did you look twice? Are you wondering if I’m serving this Caramel Chicken on a stick like a Caramel Apple. Well, that would certainly be seasonal– but it’s not what I have in mind.
What I have in mind is simple. I’m making a point. It’s a point as pointy as a chicken’s beak. It’s so pointed that I know you already know what I’m talking about. I’m talking about a kitchen standard. I’m talking about the tens of thousands of chicken dishes we omnivores prepare (and eat) over the stretch of our kitchen lives. It’s easy to let ourselves get bored. But it’s certainly not inevitable.
Caramel Chicken is a great a way to point out that chicken is what Jacques Pépin calls “the perfect canvas for a cook”. Because chicken doesn’t have to be boring. It doesn’t have to be expected. And you never have to make it the same way twice.
Costa Rica, Australia, Denmark, France, Ethiopia, Japan, Portugal, Brazil, Serbia and Egypt. Here, there and everywhere. Every cuisine boasts chicken as a staple protein.
My Caramel Chicken is to remind you to put away the bored face and remember, as the cook in your house it’s up to you to experiment with that chicken. You can serve it whole or in pieces. You can even serve it ground. It’s good with or without skin. Poached. Braised, Fried, Grilled. Roasted. Broiled. Sautéed. You can serve it marinated or with a sauce. You can even serve it with a caramel sauce– just like vanilla ice cream. Well, almost like vanilla ice cream.
I hope that proves that Caramel Chicken isn’t so strange.
Oh and forget what I said about never making chicken the same way twice. I’ll definitely be serving this Caramel Chicken again. GREG