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Salem, MA
Monday, May 25, 2020

Basic Homemade Chicken Stock

There are a lot of methods for making chicken stock. Some folks make it in the slow cooker. Some folks make it in the oven. This is one of the ways that I make...

Oven-Baked BBQ Chicken

OK, so this is cheating. Well, sort of. This may not be real barbecue, but it is one of my favorite ways to make chicken legs: Indoors. In the oven. Seared, then smothered in hot,...

Blackened Chicken Fingers with Lime-Infused Marmalade

Mmm, mmm, mmm. We love spicy food at The Mouse House. You know...the kind that makes your nose sweat just a wee bit? These chicken fingers are hot and spicy on the outside and juicy...

Sweet Chili Chicken Drummettes

This is one of my favorite things to serve at a cocktail party. These Sweet Chili Chicken Drummettes are easier to eat than chicken wings, and are sweet and spicy with just a little...

Deep-Fried Chicken Fingers with Crispy Cheez-It Crust

It's Friday the 13th and the day before Valentine's Day. There's a dizzying array of mouthwatering, chocolate-y recipes out there this week. So...let's make something fun and crunchy. Mouse discovers Cheez-It breading. Film at 11. It...

The Best Way to Roast a Duck (Hello, Crispy Skin!)

Intimidated by roasting a whole duck? Don't be. This post will teach you the best way to roast a duck, and guide you along with step-by-step photos. Editor's Note (Updated February 2020): Since 2009, this...

One Potato, Two Potato, Part 2: Duck Fat Hash Browns

What's the best thing about making duck for dinner? The leftover duck fat. At least, so says The Mouse. What's even better? Using that fat to fry potatoes. Mmmm, mmm, mmm. Right now, I'm not...

Chicken & Apple Sausage Sub with Caramelized Onions, Peppers & Brie

This is the perfect kind of sandwich to throw together on nights—like tonight, at the Mouse House—that you don't have a lot of time to spend in the kitchen. You can use almost any combination...

Rosemary Scented Roast Chicken

I love roasting broiler chickens because you get all that great roast-y flavor—without the time commitment of preparing a larger bird. You can put this dish together from fridge to table in about an hour,...

Thanksgiving 2008: A Photographic Feast

The Angry Chef will tell you: Mice are nosy creatures. It's true. I'm always interested in seeing what other folks do in their kitchens, put on their tables, and eat when they celebrate. So...thanks so much...