Whole Turkey, Brined & Roasted, 12-14 lb turkey (12 servings)

Thanksgiving Turkey - 12 servings

From: SimplyRecipes

Time: 3 hours 

Ingredients

• 4 cloves garlic, minced
• 1 1/2 tbsp minced fresh parsley
• 1 1/2 tbsp minced fresh rosemary, leaves from about one 9-inch sprig
• 1 1/2 tbsp minced fresh thyme
• 3/4 tbsp dried sage, or 1 tbsp minced fresh
• 1 1/4 tbsp whole black peppercorns, ground
• 3 tbsp Morton's kosher salt (add 1 1/2 tsp if using Diamond Crystal)
• 1 1/2 tbsp sugar
• Zest from 2 lemons
• 3 1/2 tbsp lemon juice (likely from 1 lemon)
• 3 1/2 tbsp EVOO
• 1 12- to 18-lb natural turkey, thawed (NOT kosher or otherwise pre-salted; if pre-injected with a saline solution, that's ok)
• 1 medium onion, quartered
• 2 to 3 cups turkey or chicken stock, if needed for basting

Combine the dry brine ingredients:

In a medium-sized bowl, combine the minced garlic, parsley, rosemary, thyme, sage, ground black peppercorns, salt, sugar, lemon zest, lemon juice, and olive oil. Stir to combine. Quarter the remaining lemons, and save them for the cavity of the turkey.

Prepare the turkey for brining:

About 24 to 72 hours before you want to roast the bird, take the thawed turkey out of any packaging, and remove the pop-up thermometer, if it has one. Remove and reserve the giblets and neck for making gravy or stock.

Dry brine the turkey:

Place turkey on either a cooling rack set on top of a rimmed baking sheet or directly on the roasting rack in the roasting pan (mine didn't fit easily in the fridge that way!). Thoroughly pat the turkey dry inside and out with paper towels. Loosen the skin of the breast and legs.

Spread about half of the brine mixture under the skin, massaging it into the breasts and legs, 1/4 on the outside and the remaining 1/4 inside the cavity. Refrigerate uncovered for 24 to 72 hours.

Prepare for roasting:

Samsung Oven: Moved rack to level just above the pull-out divider. Preheat the oven to 425°F.

If it's not there already, transfer the turkey to a roasting rack set in a roasting pan. Into the cavity of the turkey, put the quartered onion and lemon, and the rest of the fresh herbs you used for the dry brine.

To truss the bird, tuck the wings under the body as best as you can. Place butcher’s twine under the turkey, close to the wings. Cross the twine at the neck of the turkey, wrap each end of twine around the tip of the leg, and tie the legs together.

Begin roasting the turkey:

Roast the turkey at 425°F until the skin starts to brown in spots, about 20 minutes. Reduce the oven temperature to 350°F and roast for another 45 minutes.

Baste the turkey and finish roasting:

Rotate the roasting pan, baste the turkey with the pan juices, and tent the breast with foil to prevent it from overcooking. (If you find that your turkey hasn’t produced enough juices to use for basting, warm a cup or two of extra chicken broth on the stovetop or in the microwave and use that to baste the turkey.)

Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 160°F. This should take an additional 50 to 75 minutes**; check the temperature and baste every 15 minutes until the bird is fully cooked.

1. 1. POTATOES & STUFFING: 

   2. Potatoes - Scalloped potatoes go in for 1.5 hours on the very bottom slide-out rack.

   3. Stuffing - Put it on the very bottom slide-out rack (next to the potatoes) when turkey has about 45 minutes remaining. 

   5. Rest the turkey and serve:

      Transfer the turkey to a clean cutting board and tent with foil. Let it rest 20 minutes before carving.

Whole Roast Chicken Dry-Brined

Whole Roast Chicken, Dry Lemon Brined 

Adapted from: SimplyRecipes

• 2.5 tsp Kosher salt
• 3/4 to 1 whole organic lemon
• Olive oil, divided: 1 tbsp for brining, + 1/2 tbsp for just before broiling
• 1.25 tsp freshly cracked pepper
• 1.25 tsp dried thyme

BRINING

1. Zest and quarter the lemon. 
2. In a small bowl, combine the zest, juice from 1/4 lemon, 1 tbsp olive oil, 2.5 tsp salt, pepper, and thyme together. Save the remaining lemon quarters (even the one you squeezed dry) to insert in to the cavity.
3. Slide your fingers between the skin and the breast meat to loosen the skin. Try to separate the skin from around the legs as well.
4. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining mixture inside the bird cavity. Insert the lemon quarters in the cavity.
5. Truss the chicken: cut a piece of kitchen twine about 15 inches long. Tuck the wings under the bird as best you can. Center the twine under the back end of the chicken so equal lengths of twine are where you tucked the wings in. Lift up each side of the twine crossing it over the top of bird’s body, wrap it around the legs. Tie the legs together.
6. Place the bird, baking sheet and all, into your refrigerator uncovered for 24 to 72 hours. If you don’t have the room in your refrigerator it’s ok to put the chicken on a plate. The chicken will look a little desiccated after the 24-72 hour rest - it means your chicken will have crispy skin!

ROASTING

This is not ideal in a house with no vented hood. Better method is to use a slow cooker on Hi for 3-5 hours, then broil it for the final 4-6 minutes. See our Whole Chicken Slow Cooker recipe and follow Option B.

1. When ready to roast, move oven rack to the second lowest spot in the oven, then start the preheat at 375°F.
2. Transfer the baking sheet from the fridge to the counter. Rub the outside of the chicken with the remaining 1 tablespoon of olive oil, a 1/4 teaspoon of kosher salt, and a few cracks of fresh ground pepper.
3. Place the baking sheet into the oven and roast for 45 minutes, at which time check the chicken and baste it. Tip the pan as needed to get the juices. If you don’t have a baster, use a long-handled spoon to scoop up and pour the drippings over the chicken.
4. Roast another 15 minutes after basting it from Step 3. 
5. Increase oven to 425°F. Roast for 10 minutes, then baste again. Roast the final 10 to 20 minutes (or until the temperature in the thickest part of the breast reaches 160°F). Total roasting time of ~1hr 20min to 1hr 30min, or it has reached a deep, rich, golden color, the skin is crispy, and the chicken has finished cooking through.
6. Rest the chicken: Remove the chicken from the oven when the temperature in the thickest part of the breast reads about 160°F. Let it rest for 5-10 minutes. The temperature will continue to rise to reach 165°F.
7. If you don’t have a thermometer that’s ok. The chicken is cooked through when you slice into it and the juices run clear.

Roasted Chicken Pieces, 5 Ways

A) For roasting a WHOLE chicken, you can also use the Brining recipes:

https://ducbeemtnccc.blogspot.com/2023/12/brined-chicken-dry-wet.html

1) Chicken Pieces with Cumin & Paprika - Serves 4

From: RealSimple

Serve with Roasted Beets & Yogurt with and cous cous

Time: 5 minutes hands-on, total 40 minutes

Ingredients

2 1/4 lbs chicken drumsticks & thighs (8 total)

1 1/2 tsp ground cumin

1 1/2 tsp paprika

1 tbsp olive oil

kosher salt and black pepper

Directions:

Heat oven to 425° F (if using "Roast" setting in Convection Oven, set to 385°F). On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Roast until the chicken is cooked through, 30 to 35 minutes.

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2) Soy-Balsamic Roasted Rosemary Chicken - Serves 4

From RealSimple.com

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Details: 10 minutes hands-on, total 1 hr

Ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1/4 cup fresh rosemary leaves
• 1/4 cup honey
• Black Pepper
• 1 - 3.5lb to 4lb chicken, cut into 10 pieces (or thigh & drum mix)
• 8 shallots, peeled
• 1 Tbsp olive oil
• Optional - cherry tomatoes

Other/Equipment

• 9x13x1 or shallow 3qt baking dish
• Oven
• Tongs

Directions

1. Heat oven to 425° F (if using "Roast" setting on Convection Oven, set to 385° F). Combine the vinegar, soy sauce, rosemary, honey, and ½ teaspoon pepper in a 9"x13"x2" or another shallow 3-quart baking dish. Add the chicken, turn to coat, and place skin-side down.
2. Toss the shallots (and optional tomatoes) with the oil in a medium bowl and arrange on top of the chicken.
3. Roast the chicken for 30 minutes.
4. Using the tongs (anything works, but this is easiest), turn the pieces skin-side up and continue to roast 15 to 20 minutes more, basting occasionally, until the shallots are tender and the chicken is glazed, (if concerned, use a thermometer inserted in the thickest part of a thigh registers 165° F). If the chicken browns too quickly, tent the dish loosely with foil.

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3) Deviled (A) Chicken Thighs - Serves 4

Details: 20 min

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

5 cloves garlic, minced

4.5 tbsp mustard

3 tbsp olive oil

0.75 tsp salt

0.25 tsp fresh ground pepper

8 chicken thighs

Optional: 6 sprigs parsley, minced

Directions

Heat the broiler. 

Mix garlic, mustard, oil, salt & pepper in a bowl; spread the paste over all sides of the chicken thighs.  Place chicken on a broiler pan, skin side up.  

Broil until browned on top, about 8 minutes.  Turn.  Broil until browned, 7 minutes.

Sprinkle with parsley.

OPTIONAL:

If you'd rather not use the broiler, set oven to 425°F (if using "Roast" setting in a Convection Oven), set to 385°F.  Roast for 30 to 35 minutes or until chicken is cooked through.

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4) Deviled (B) Chicken Thighs - Serves 4

From: Real Simple Oct 2013

Serve with Potatoes & Brussels Sprouts

Hands-on Time: 10 minutes
Total Time: 35 minutes 

 

Ingredients:

2 tablespoons unsalted butter, at room temperature
3 tablespoons Dijon Mustard (JR: or stone ground is nice)
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds total)

1) Heat oven to 425 degree with the racks in the upper and lower thirds. Combine the butter and mustard in a small bowl. Place the chicken on a rimmed baking sheet and loosen the skin, using your fingers. Spread the mustard butter under the skin of each thigh, dividing evenly. Season with 1/4 teaspoon each salt and pepper.

2) Roast the chicken on the top rack until and instant-read thermometer inserted in the thickest part (avoiding the bone) registers 165 degrees, 20 to 27 minutes. (JR: 27 minutes works well in our oven).

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5) Garam Masala Baked Chicken with Pears - Serves 2-4

From: WashingtonPost

Serve with Rice or Bread

Hands-on Time: 15 minutes
Total Time: 1 hour 

 

INGREDIENTS:

• 2 large pears (Bosc preferred, ~1.25 lb), halved, cored, & sliced
• 1 jumbo red onion (14 oz), or 8 shallots, sliced
• 1 tbsp EVOO
• 2 tsp garam masala
• 3/4 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 4 bone-in, skin-on chicken thighs or drums (2 to 2.5 lb)
• Pomegranate molasses (or quality balsamic vinegar), for serving

DIRECTIONS 

• Position a rack in the middle of the oven and preheat to 450 degrees. 

• In a large (12-inch) cast-iron skillet (or similar-size baking dish), toss together pears, onion and oil.

• In a small bowl, whisk together the garam masala, salt and pepper until combined.

• Place the chicken thighs atop the pear mixture, and sprinkle both sides with the garam masala mixture, finishing with the chicken pieces skin side up.

• Roast for 35 to 40 minutes, or until the chicken is nicely browned and reaches an internal temperature of 185 degrees on an instant-read thermometer inserted in the thickest part of the thigh away from the bone.

• Drizzle with pomegranate molasses, and serve warm, with bread for dipping into the juices.

10-60 min Pasta Sauce / Marinara - Serves 4

 Adapted from Cook Fast Eat Well

 INGREDIENTS

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter, about 2 teaspoons
• 1 - 28 ounce can crushed tomatoes (diced is fine, use all the juices; optional to manually crush them using a potato masher)
• Optional: 1/4 cup water 

Equipment:

• Saucepan

DIRECTIONS:

• Heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. 
• Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. 
• Add the basil, red pepper flakes, salt, and sugar. Stir to combine. 
• Add the butter. Stir, cook for about a minute.
• Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. If desired, stir in 1/4 cup water. If the sauce seems too thick, add additional water.
• Allow sauce to simmer for 10 minutes to up to 1 hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.

Pumpkin Chocolate Chip Bars

 Recipe from Two Peas and Their Pod

INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree, not pumpkin pie filling
• 12 ounces chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.
2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined.
3. Fold in chocolate chips.
4. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.
5. Cool bars completely in pan. Cut into squares and serve.

Mixed Vegetable Jeon

By Hetty Lui McKinnon | Washington Post

Servings: 2

INGREDIENTS:

 For the dipping sauce

• 1 tablespoon tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 to 2 tablespoons chili crisp or oil, to taste
• 1 scallion, thinly sliced

For the jeon

• 1 1/4 cups (156 grams) all-purpose flour (or a gluten-free all-purpose flour mix)
• 3 tablespoons cornstarch or potato starch
• 1/2 teaspoon fine salt
• 1 cup (240 milliliters) ice water, plus more as needed
• 2 teaspoons doenjang or shiro miso (white miso)
• 1 garlic clove, minced or finely grated
• 2 cups (9 ounces/255 grams) frozen mixed vegetables, defrosted for 30 to 60 minutes
• 2 scallions, thinly sliced
• 2 tablespoons extra-virgin olive oil, divided 

INSTRUCTIONS:

1. Make the dipping sauce: In a small bowl, whisk together the tamari or soy sauce, vinegar, chili crisp or oil (to taste), and scallion until combined.
2. Make the jeon: In a medium bowl, whisk together the flour, cornstarch or potato starch, and salt until combined.
3. In another medium bowl, whisk together the water, doenjang or miso, and garlic until thoroughly combined.
4. Add the flour mixture to the doenjang mixture and whisk until smooth and mostly lump-free – but don’t overmix. The mixture should be thick but just pourable. If it looks too thick or stiff, add another 1 to 2 tablespoons of ice water.
5. Gently fold in the defrosted vegetables and scallions until just combined. Don’t overmix – the mixture does not need to be smooth.
6. Heat a 10-inch skillet on medium-high heat until hot, for about 3 minutes. Drizzle in 1 tablespoon of the oil and add half of the batter (just eyeball it!). Cook until golden underneath, about 2 minutes, then, using a wide spatula (a flexible fish spatula, if you have one), carefully but confidently flip the pancake over. Cover, reduce the heat to medium and cook for 2 minutes. Uncover and cook, pressing the pancake into the pan with the spatula, until the bottom is golden and crisp, an additional 2 minutes. Flip it back over and cook the golden side again for another 2 minutes to make sure it’s crisp.
7. Increase the heat again to medium-high and repeat with the remaining oil and batter.
8. Slice the pancakes into wedges and serve, with the dipping sauce on the side.
   

Pastel de Choclo Corn and Beef Casserole

Total Time: 1 hour, 30 minutes Yield: 6

Author: Pilar Hernandez

INGREDIENTS

For the corn mixture:

• 2 tablespoons butter

• 4 bags of frozen corn (454 grams each) or 10 cups

• 1/2 cup whole milk

• 3 tablespoon cornmeal

• 1 bunch basil, about 10 leaves, Sweet basil preferably

• salt, pepper and Merkén or paprika

For the meat:

• 2 tablespoons of vegetable oil

• 2 pounds ground beef

• 1 cup water or beef broth

• 3 onions, diced small

• Merkén or 1 tablespoon sweet paprika

• 1/2 teaspoon ground cumin

• salt, pepper

• 2 tablespoons flour

Optional: cooked chicken, hard-boiled eggs, olives, and raisins

INSTRUCTIONS

For the meat, it can be done the day before:

1. Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté
2. 2 minutes more.
3. Add the broth and simmer for 30 minutes over low heat.
4. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally
5. Turn off heat and add the flour and stir well. Adjust seasoning if necessary. Cool and refrigerate or use immediately.

For the corn mixture:

1. In a cast iron or a large pot with a thick bottom, melt the butter over medium-high heat, add the frozen corn, and occasionally stir for about 8 minutes
2. Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.
3. With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat
4. for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.

To assemble the pie:

1. Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.
2. Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.
3. Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving

Homemade Ramen Bowl

INGREDIENTS

Mushrooms & Chicken

2 tablespoons olive oil, divided

2 tablespoons butter, divided

8 oz. mushrooms

1 large boneless/skinless chicken breast, about ¾ lb.

Salt/Pepper

Soup

½ cup dry white wine

1 tablespoon butter

3 cloves garlic, minced

6 cups low sodium chicken broth

2 tablespoons low sodium soy sauce

2 teaspoons sambal oelek

2 teaspoons honey

¾ teaspoon toasted sesame seed oil

2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet

6 leaves Bok Choy, roughly chopped

Seasonings

• ¾ teaspoon EACH: onion powder, mustard powder
• ¼ teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1 pinch red pepper flakes

For Serving

Green Onions

Roughly chopped honey roasted peanuts

Soft boiled eggs (see Ramen Eggs)

Ramen Eggs (Ajitsuke Tamago)

 via: https://www.justonecookbook.com/ramen-egg/

INGREDIENTS

• 4 large eggs (50 g each w/o shell) (refrigerated; use slightly older eggs, which are easier to peel)

For the Marinade

• ¼ cup soy sauce
• ¼ cup mirin
• ¼ cup sake (or water)
• 1 tsp sugar

INSTRUCTIONS:

1. Before You Start: Please note that this recipe requires a marination time of 8 hours or overnight. Gather all the ingredients.
2. Bring it to a boil and whisk it a few times to let the sugar dissolve completely. Once boiling, lower the heat and simmer for 1 minute. Turn off the heat. Set aside to cool completely.
3. Add 4 cups (1L) water (for 4 eggs) to a medium saucepan and bring it to a boil. There should be enough water to cover the eggs by at least 1 inch (2.5 cm). Once at a full boil, take out 4 large eggs (50 g each w/o shell) from the refrigerator. Carefully and gently lower one egg at a time into the boiling water with a mesh strainer/skimmer or a ladle. When you add the first egg, set a 7-minute timer. You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk.
4. Once all the eggs are in the saucepan, lower the heat to maintain a gentle boil. Make sure the water is simmering, but not bubbling so strong that the eggs bounce around. If you want your egg yolks to be centered, gently rotate the eggs with chopsticks once in a while for the first 3 minutes.
5. After 7 minutes, immediately take out the eggs and shock them in iced water for 15 minutes.
6. Once the eggs are completely cool, gently crack the shell at the wide bottom end of the egg and start peeling it vertically toward the pointy top. Dip the egg in the iced water a few times to help with the peeling. Once you peel one section vertically, the rest of the shell comes off easily

To Marinate the Eggs

1. Place the eggs in a plastic bag and add the marinade to the bag. Why am I recommending a plastic bag? With a plastic bag, we don‘t have to use a lot of marinade to submerge the eggs. This marinade is used only one time for food safety reasons, so it’s most economical to prepare no more than the amount you need. If you use a container instead of a bag, it requires more marinade to submerge the eggs.
2. Remove the air from the bag and use a clip or rubber band to seal the bag right above the eggs. This way, the eggs are completely submerged in the marinade. Refrigerate for 8 hours or overnight. You can rotate the eggs occasionally if you like.

Peanut Sauce for dipping - Serves 4

Adapted from Hungry Huy

 INGREDIENTS

• 2 Tbsp neutral cooking oil (like Vegetable oil)
• 4 garlic cloves, minced
• 5 Tbsp hoisin sauce
• 2 Tbsp smooth peanut butter
• 1/2 cup water
• 1 tsp sambal chile paste

Equipment:

• Small saucepan

DIRECTIONS:

1. Heat pan on medium heat, then add oil and garlic. Saute until lightly browned.
2. Add remaining ingredients and mix.
3. Turn the heat up to medium high and bring to boil
4. Once it hits a boil, immediately shut off the heat and add the sambal chile paste. The sauce will thicken a lot as it cools.

It can be refrigerated for 5-7 days.

1. Drain one or both cans of tomatoes (depends how long you will cook the liquids off). Empty both cans into the food processor. Process/blend the tomatoes on low for 10 seconds to 1 minute, depending on how chunky or smooth you want it.

Taiwanese-style Corn & Chicken Egg Drop Soup - Makes 8-10 servings

https://www.washingtonpost.com/recipes/corn-chicken-soup/?itid=lk_inline_manual_24

• 8 ounces boneless, skinless chicken tenders or breast, cut against the grain into thin slivers 1 to 2 inches long
• 1 teaspoon rice wine, preferably Taiwanese (may also use Shaoxing rice wine)
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt, plus more as needed
• 4 cups chicken broth, preferably low-sodium
• 2 cups (10 ounces) freshly shucked corn kernels (from 2 ears); frozen if necessary
• One (14 3/4-ounce) cans creamed corn
• 2 large eggs, whisked well
• Ground white or cracked black pepper
• 4 scallions, sliced, for garnish (optional)

INGREDIENTS

• 12 oz boneless, skinless chicken tenders or breasts, cut against the grain into thin slivers 1 to 2 inches long
• 1.5 tsp rice wine or miuchu, preferably Taiwanese (may also use Shaoxing rice wine)
• 1.5 tsp cornstarch
• 1/2 tsp extra fine salt OR 2/3 tsp regular fine salt, plus more as needed
• 6 cups chicken broth, preferably low sodium
• *3 ears freshly shucked corn kernels (or 3 cups); frozen if necessary 
• 1.5 cans (can size = 14.75 oz) creamed corn
• 3 large eggs, whisked well
• Ground white or cracked black pepper
• Scallions, sliced, for garnish

Equipment:

• *Bundt pan with hole in the center: stick an ear of corn upright into the whole, then carefully slice the kernels downwards into the pan
• Large pot

DIRECTIONS:

1. In a small bowl, combine the chicken, rice wine, cornstarch and salt and mix gently by hand to ensure all of the chicken is coated. Set aside for 20 minutes, or cover and refrigerate up to overnight.

2. In a large pot over high heat, combine the chicken broth with shucked and creamed corn. Bring to a boil, then reduce the heat so the liquid is at a gentle simmer.

3. Drop the chicken pieces in, one at a time, stirring after each to ensure the pieces don’t stick together in the soup. Continue stirring in a circular motion as you slowly pour in the eggs.

4. Taste the soup, and season with salt and pepper as desired. Ladle into bowls and garnish with the sliced scallions, if using, before serving.