Sunday, October 28, 2012

Tiny Chicken and Blue Cheese Popovers

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I love a Rotisserie chicken.  I honestly can not think of a single protein (meat) that is so cheap and versatile.  OK, an egg maybe should come first... But the Chicken comes in second.

It gets even better when you can take the dregs of the carcass, the meat that normally would get thrown away (or in my case, would get made into chicken stock).  This recipe takes so little of the meat from the bones that it is like a bonus recipe... No need to buy a bird, just hold back a little.

The meat for this recipe came from my incredible week of self control.  I only used the meat from the two chicken wings to make 24 of these little beauties.  The self control is that usually first time I open the Rotisserie chicken package, first to go are the wings... No Cook's Reward from this bird, but made a great breakfast (and would be an amazing appetizer).

Keep scrolling down for this easy to follow recipe...

And don't you just love the way they puff up over the little bits of meat as they cook.  like a little stuffed souffle'!

OK, Here's what I did...

Tiny Chicken and Blue Cheese Popovers

  • Generous amount Spray non-stick stuff
  • 1 Cup Flour
  • Big Pinch Salt
  • 1/2 tsp Pepper
  • 2 TBS Fresh Minced Rosemary
  • 1-1/4 Cup Buttermilk, Room Temperature
  • 2 Medium Eggs, Room Temperature
  • 1 TBS Butter, Melted
  • 3 OZ Blue Cheese Crumbles
  • 2 TBS Buttermilk
  • 24 SMALL Pieces of Chicken (I sliced all 24 from 2 Chicken Wings from a Store Bought, Fully Cooked, Fully Seasoned Rotisserie Chicken)
Cooking Directions
  1. Preheat oven to 450 Degrees HOT HOT HOT
  2. GENEROUSLY spray nonstick stuff on 2 12 cup-non-stick mini muffin tins
  3. In a large bowl whisk to combine the flour, salt, pepper and rosemary
  4. In a large measuring cup, whisk together the buttermilk, eggs and butter
  5. Pour the wet ingredients over the dry and mix to just combined (do not over mix)
  6. Pour the batter into the mini-muffin tins, to within 1/2 inch of the rim
  7. Meanwhile, over medium heat, heat 2 TBS Buttermilk and combine with the blue cheese crumbles, stir until they start to melt into the milk
  8. Add the chicken pieces and stir to generously coat.
  9. Put one piece in the center of each mini muffin
  10. Bake for 10 minutes... DO NOT OPEN THE DOOR to the OVEN
  11. Reduce the heat to 350 degrees and continue to resist the urge to look... VERY IMPORTANT, to get the popover look, DO NOT OPEN THE OVEN... cook at the lower temperature for 10 more minutes
  12. Serve warm and ENJOY! Bet you can't eat just one!
And these were delicious.  I made them for a breakfast, but would happily serve these as an appetizer at any dinner party.  The delicate soft buttermilk dough enveloped the cheesy savory pieces of chicken perfectly.


I had just a small amount of dough left so I decided to try an experiment...

Chicken Parmesan Popover.  Needed a little work to get the look right (these work great as mini popover, the buttermilk batter does not work well in a large muffin - muffin tin).  But the taste was SPOT ON!  I just used a little chicken, a little Marinara Sauce, a piece of Mozzarella Cheese and when finished I sprinkled some fresh grated Parmesan Cheese and some parsley.  The taste was right and next time I make these I will make both kinds


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

This recipe has also been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...


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