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.

 

Cornbread Dressing

Cornbread Dressing
 
Author: 
Note: More stock may be used to make a moister dressing.
Ingredients
  • Double-batch of cornbread
  • 2 sticks (1 cup) unsalted butter, divided
  • 2 cups finely chopped sweet onion
  • 1½ cups finely chopped celery
  • 5 cups chicken or turkey stock
  • 5 large eggs, lightly beaten
  • 2 teaspoons dried sage
  • Salt and pepper
Instructions
  1. Preheat oven to 350°F.
  2. Crumble the cornbread into small pieces (makes about 5 cups).
  3. Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes. Add the onion and celery to the cornbread mixture.
  4. Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. Pour into a greased 9 x 13 inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.

 

Chicken Soup

Chicken Soup
 
Author: 
Recipe type: Entree
Cuisine: Soup
Ingredients
  • 2 to 4 skinless chicken breasts (also a few pieces of bone-in for marrow)
  • 1 chicken bouillon cube
  • ½ cup chopped celery, as well as a few minced leaves
  • 1 medium onion, minced
  • ¼ cup chopped carrots
  • 1 can of chicken broth (low- or no-fat variety works)
  • ½ cup of rice
  • Dash of garlic salt
  • Dash of seasoned salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
Instructions
  1. Place chicken, seasonings, and bouillon cube in a three-quart saucepan with enough water to cover. Simmer for 20 minutes or until the chicken is done. Remove chicken, de-bone, and slice into small chunks. Return to broth. Add vegetables and chicken broth and as much water needed to cover.
  2. Cook for 45 minutes to one hour. You can add more bouillon cubes and a hint of hot sauce for more flavor. About 15 minutes before ready to serve, add rice and water as needed.
  3. If you want thicker soup, you can make a paste with 2 to 3 tablespoons of cornstarch or flour and ½ cup of water. Stir the mixture until it has no lumps. Add gradually to the soup, stirring as you do so. You will have to work up to the consistency you want.
Notes
Optional:

* ¼ cup of barley (add liquid)
* wild rice instead of white (add liquid and time)
* fingerling potatoes
* small amount of leek, shallot, etc.