Friday, September 28, 2012
5 sprigs of parsley
4 sprigs of thyme
1 4-lb white broiler or 3 1/2 lb red broiler
1/2 onion, quartered
Preheat oven to 375. Put the sprigs of parsley & thyme, the lemon and onion into chicken cavity. Season with pepper.
2 Tablespoons butter
1 small onion, finely diced
1 large apple, grated
1 cup of frsh breadcrumbs (I recommend Blue Duck cranberry-walnut bread)
1 small egg, beaten
1 Tablespoon parsley, chopped
1 Tablespoon thyme, chopped
Zest of 1 lemon
salt and black pepper
To make the stuffing: soften the diced onion in the butter for a few minutes. Remove from heat and add apple, bread crumbs, parlsey, thyme, lemon zest, egg, salt and pepper.
Spoon the stuffing into the neck-end of the chicken. If you leave the neck attached, just cut an opening. Close up the skin over the stuffing and secure with a wooden skewer. Put the leftover stuffing into an oven proof dish and cook for the last 40 minutes with the chicken.
Rub a little oil or butter, salt and pepper onto the chicken and cook breast-side down in a roasting pan until brown. Once brown, flip over and cook for approx 1 1/2 hours. Allow to rest for at least 10 minutes before carving.
Friday, September 14, 2012
2 whole chickens, 3-4 pounds each
Olive oil for brushing, plus 1/4 cup
Ground black pepper
2 tablespoons white wine
1/3 cup strong Dijon mustard
3 tablespoons unsalted butter, melted
1 teaspoon dried thyme
Pinch of cayenne pepper
3 scallions, chopped
1 cup of panko, or fresh white bread crumbs, plus extra for tomatoes
4 tomatoes, halved
Heat the grill and prepare it for indirect cooking over medium heat.
Rinse and dry chickens. Using poultry shears, or a very sharp knife, cut down the length of each backbone (on each side) and remove. Turn chickens breast side up and break the breastbone by striking it with a blunt object (such as a can of beans).
Spread chickens open and lay flat. Tuck wing tips under the upper wings, then brush all over with olive oil.
Season with salt and pepper, and place in center of grill, skin side up. Cover the grill and cook for 20 minutes.
Meanwhile, assemble the mustard sauce. Whisk together the white wine and mustard, then slowly drizzle the 1/4 cup of olive oil and the butter into the mixture. Add the thyme, cayenne and scallions and combine. Reserve 8 teaspoons for the tomatoes.
After cooking chickens for 20 minutes, turn them over and spread mustard sauce on backs of chickens. Grill, covered, for 10 minutes. Turn breast-side up and spread mustard sauce on the skin. Grill another 10 minutes, covered. Sprinkle with breadcrumbs and grill, covered, 10 - 15 minutes more or until juices run clear.
Remove from heat and allow chickens to rest for 10 minutes. Spread each tomato with reserved mustard sauce, sprinkle with breadcrumbs and grill while the chicken is resting. Serve hot.
Friday, August 31, 2012
6 cups of soy oil
1 3-4 pound chicken, cut into 2 legs, 2 thighs, 4 brest pieces, 2 wings
4 large egg whites, whisked
1/2 cup matzo meal
1/2 cup all-purpose flour
1/4 teaspoon baking powder
2 teaspoons hot paprika
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
Freshly ground white pepper
1. Fill a large pot with about 3 inches of oil. Heat the oil over medium-high heat until deep-fry thermometer reades 375 degrees.
2. Rinse the chicken pieces and pat dry. Place the egg whites in a shallow bowl.
3. In a sperate bowl combine the matzo meal, flour and baking powder. Dip each chicken piece into egg white and let excess drip back into bowl. Next, press each chicken piece into the matzo mix and tap off excess.
4. Working in 2 batches, fry the chicken until the coating is a dark golden color, about 10 minutes for white meat and 13 minutes for dark meat.
5. In a seperate bowl, while chicken is frying, combine the paprika, salt, garlic powder, onion powder, parsley, basil and cayenne to make the spice seasoning.
6. Transfer cooked chicken to a paper-towled lined plate. Sprinkle immediately with salt and white pepper, and then coat the pieces with at least of teaspoon of the spice seasonings.
Thursday, July 26, 2012
1 - 3 1/2 to 4 pound free-range, organic chicken, butterflied
1/4 cup of olive oil
Fine sea salt
Freshly ground black pepper
Cayenne pepper or dried hot pepper flakes
1 cup of dry white wine
To butterfly chicken, place it on a plastic cutting board, breast side down. With kitchen shears or a boning knife, cut along both sides of the backbone and remove the bone (save it for stock). Turn chicken over, skin side up, and flatten it by pressing down with hands or a meat pounder.
Coat chicken completely with olive oil, then season with salt, pepper and cayenne to taste. Transfer chicken to a dish, cover, and marinate for several hours. This step can also be done the day before.
Preheat grill. When coals are white or a gas grill temperature reaches 500 degress, place chicken on grill, breast side down. Cook, turning frequently, and keeping the fire under control so as to not burn the chicken.
About 10 minutes into grilling, begin basting the chicken with white wine. Continue to baste every 10 minutes. The chicken is cooked when a meat thermometer inserted into the thigh bone registers between 175 and 180 degrees.
Transfer chicken to a cutting board, and cut into serving pieces. Serve hot, with lemon wedges and a squirt of lemon juice. Use your fingers, not a fork, to eat.
Saturday, June 2, 2012
For your next picnic, why not serve classic, roasted chicken sandwiches? The twist is to split and roast your bird in a cast-iron skillet the night before, and then serve it cold along with some sliced sourdough or whole grain bread. Include seasonal fixings such as spring lettuces, fresh herbs, radishes and chutney or homemade mayonnaise. Add a bottle of wine along with the grilled chicken and you are good to go!
Start to finish: 50 minutes
4-pound Browder's Birds organic chicken
1 tablespoon kosher salt
1 tablespoon garlic powder
1/2 tablespoon dried thyme
1/2 tablespoon ground black pepper
Heat oven to 425 degrees.
Place chicken on a cutting board, breast side down. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine.
Turn the bird breast-side up. Gripping the two sides, open the bird up, pressing down firmly at the center to flatten it.
In a small bowl, mix together the salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken.
Set a large cast-iron skillet on a burner over medium-high heat. When the skillet is hot, add the chicken - breast side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip so breast side is up. Set the skillet in the oven and roast for 30 - 40 minutes, or until the thickest part reaches 165 degrees.
Remove the chicken from the oven and serve immediately for dinner, or let cool and then refrigerate for use in a picnic the next day.
Saturday, May 5, 2012
With the chilly weather the last few nights, we've been indulging in roasted chicken for dinner.
Instead of making soup with the left-overs, I've been using a fork to shred the chicken from the bones and making chicken salad for our lunch the next day. Much more 'Spring' appropriate!
1 teaspoon pf curry powder
2 teaspoons water
1 cup of shredded chicken
1 small apple, chopped
1/3 cup of diced celery
3 tablespoons raisins or currants
1/8 teaspoon salt