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.

 

Crispy Chicken Parmesan with Tomatoes and Mozzarella

 

 

Crispy Chicken Parmesan with Tomatoes and Mozzarella
 
Author: 
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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Swedish Meatballs

Swedish Meatballs
 
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Recipe type: Entree
Cuisine: Swedish
Ingredients
  • 1 pound ground beef
  • ½ pound ground pork
  • ½ cup chopped onion
  • ¾ cup bread crumbs
  • 1 egg
  • ½ cup milk
  • 1 tablespoon dried parsley
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ¼ cup vegetable oil
  • ¼ cup all-purpose flour
  • 1 teaspoon paprika
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 cups boiling water
  • ¾ cup sour cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
  3. Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
  4. To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
  5. When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.

 

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Barbicoa Beef

 

 

Barbicoa Beef
 
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Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 3 lbs chuck roast (fat trimmed), cut into 2-inch chunks
  • 4 cloves garlic, minced
  • 2 chiptoles in adobo sauce, chopped (or more to taste)
  • 1 (4-ounce) can chopped green chiles
  • 1 small white onion, finely chopped (about 1 cup)
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dried Mexican oregano (or regular oregano)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ¼ tsp ground cloves
  • ½ cup beef broth or water
Instructions
  1. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
  2. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.
  3. If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.