Roast Chicken

Roast Chicken
 
Author: 
This recipe eliminates one of the most common complaints about whole roast chickens—that it’s hard to know when they’re cooked all the way through. We’ve made it easier to check for doneness with lots of visual cues that anyone can follow, but if you have an instant-read thermometer, go ahead and use it. Remove chicken from the oven when thickest part of thigh hits 160°, and carryover cooking will bring it up to 165°. See the step-by-step instructions here.
Ingredients
  • 1 lemon
  • 1 head of garlic
  • ¼ cup (½ stick) unsalted butter or extra-virgin olive oil
  • 1 3–4 lb. whole chicken
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. Arrange a rack in center of oven; preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
  2. Cut 1 head of garlic in half crosswise.
  3. Melt ½ stick butter in a small saucepan or microwave in a small bowl.
  4. Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize) and pat dry with paper towels.
  5. With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin draped between leg and breast, making about a 3"-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). This exposes the leg joint, making it easy to tell if chicken is cooked. Repeat on second side.
  6. Season every surface of chicken, including skin along backbone, inside cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous pinches.
  7. Transfer chicken breast side up to a large skillet. Arrange lemon and garlic cut sides down in skillet around chicken.
  8. Drizzle chicken all over with melted butter and transfer to oven.
  9. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg joints, and pierce the meat. If juices run clear, chicken is done. If you see a rosy pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. (If you’re not sure, you can also use the knife to lightly shred some of the meat along the thigh bone—the meat should look opaque and the fibers should separate easily.)
  10. Let chicken rest in skillet at least 15 minutes before carving. Transfer chicken to a platter. Top with pan juices and serve with roasted lemon and garlic alongside.

 

Chicken Nuggets

Chicken Nuggets
 
Author: 
Recipe type: Entree
Cuisine: American
Nuggets +
Ingredients
  • 1 cup low-fat plain yogurt (not Greek)
  • ¼ cup Frank's RedHot sauce
  • ¼ cup Sriracha
  • 2 pounds boneless, skinless chicken breasts, cut into approximately 1½-inch pieces
  • Vegetable oil (for deep frying)
  • 3 cups Asian white rice flour (not sticky rice flour)
  • ½ teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon ground black pepper
Instructions
  1. Marinate the Chicken
  2. Combine yogurt, Frank's, and Sriracha in a medium mixing bowl and stir well. Add chicken, stir to coat well, cover, and marinate in the fridge for at least 12 hours or up to 2 days (the longer, the better).
  3. Batter and Fry the Chicken
  4. Preheat oven to 200°F. Pour enough oil into a large pot to reach a depth of about 3". Set pot over medium-high heat and bring oil to 325°F (use deep-fry thermometer).
  5. Meanwhile, combine 2 cups rice flour with salt, pepper, and 2 cups water in another medium mixing bowl and stir really well. Put remaining 1 cup rice flour on a large plate. Work with a third of the chicken at a time: Remove chicken from marinade, then add chicken to plate with rice flour and toss to coat in a thin layer. Transfer chicken to batter, toss well, shake gently, then carefully add chicken to oil.
  6. Fry each batch, stirring occasionally, until deep golden brown and crispy, 3–4 minutes. Use a spider to transfer nuggets to a paper towel-lined baking sheet, season immediately with salt, and keep warm in oven.

 

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Crispy Chicken Parmesan with Tomatoes and Mozzarella

 

 

Crispy Chicken Parmesan with Tomatoes and Mozzarella
 
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Ingredients
  • 4 chicken breasts, pounded ½" thick
  • kosher salt
  • Freshly ground black pepper
  • 1½ c. panko bread crumbs
  • ½ c. freshly grated Parmesan
  • 2 large eggs, beaten
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. canola oil
  • 4 oz. fresh mozzarella, thinly sliced
  • 1½ c. marinara sauce, store-bought or homemade
  • 1 c. grape tomatoes, halved
  • ¼ c. freshly chopped basil, plus more for garnish
Instructions
  1. Preheat oven to 400° and line baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, combine panko and Parmesan and season with salt and pepper. Place eggs in another shallow bowl. Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat. Place breaded chicken on prepared baking sheet.
  2. Heat olive oil and canola oil in large, ovenproof skillet over medium-high heat. Working in batches, add breaded chicken and cook until golden, 3 to 4 minutes per side. Cover each chicken breast with slice of mozzarella and transfer to oven until mozzarella is melted and chicken is cooked through, about 10 minutes.
  3. Meanwhile, warm sauce on stovetop and stir in tomatoes and basil.
  4. Spoon sauce over chicken and garnish with fresh basil. Serve with green salad or a side of sautéed spinach.

Penne with Chicken, Asparagus and Lemon Alfredo Sauce

Penne with Chicken, Asparagus and Lemon Alfredo Sauce
 
Author: 
Ingredients
  • 1 lb. penne rigate (penne with ridges) pasta
  • 1 lb. thin asparagus
  • 12 oz. chicken tenders
  • ½ tsp. salt
  • ½ c. flour
  • 1½ tbsp. olive oil
  • 1 jar Alfredo sauce
  • 1 tbsp. grated lemon peel
  • 3 tbsp. fresh lemon juice
  • ¼ c. Grated Parmesan cheese
  • 1 large tomato
  • ¼ c. snipped fresh chives
  • freshly ground black pepper, to taste
  • Garnish: finely shredded lemon peel
Instructions
  1. Cook pasta in a large pot of lightly salted boiling water as package directs, add­ing asparagus 3 minutes before pasta is done.
  2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
  3. Heat oil in a large nonstick skillet over high heat. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done
  4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives and pepper. Toss to mix and coat.

 

Swedish Meatballs II

 

 

Swedish Meatballs II
 
Author: 
Ingredients
  • 1 tablespoon butter
  • 3 tablespoons onions, grated
  • ½ cup breadcrumbs
  • 1½ cups milk
  • ½ lb ground beef
  • ½ lb ground pork
  • ½ lb ground veal
  • 1 egg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon salt
  • ¼ teaspoon white pepper
  • butter or oil
Gravy
  • pan juices
  • 1 tablespoon flour
  • ¾ cup cream ( whole milk works in a pinch)
  • salt
  • white pepper
Instructions
  1. Melt butter in a skillet.
  2. Saute onions in the butter until golden.
  3. Soak the bread crumbs in the milk.
  4. To the bread mixture, add the meats, egg, onion, allspice, salt, and pepper. Mix until a smooth texture is achieved.
  5. Chill mix for an hour or so, to firm it up.
  6. Form mix into meatballs, using 1-2 tablespoons of meat per ball. (these should be smaller than a golf ball). If you are making these on a warm day, you might want to chill the formed balls again, so that you don't get flat sides when you fry them.
  7. Heat a large skillet over medium high heat.
  8. Melt a small amount of butter (traditional) or oil in the pan.
  9. Add enough meatballs to fill the pan very loosely.
  10. Shake the pan as you fry the balls, to keep the round shape as they cook. Continue to cook until they are evenly brown on all sides.
  11. Remove each batch to a warm platter in the oven, as you fry the rest.
  12. If you wish to make the gravy, deglaze the pan with a little water after each batch, and reserve the resulting drippings in a bowl.
For the gravy:.
  1. When all of the meatballs have been fried, mix the flour and cream (or milk), and add to the reserved pan drippings in the skillet.
  2. Simmer for 10 minutes.
  3. If the mixture is too thick, add a bit of cream (or milk) to thin, then taste and season with salt and/or pepper as needed.
  4. Pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce.

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