Looking for a way to cook your Browder's chicken this weekend? Chef Mary Ann Esposito, host of the PBS tv show "Ciao Italia" offers this easy recipe for a whole chicken cooked on the grill.
Serves 4
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
Lemon wedges
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.
Thursday, July 26, 2012
Saturday, June 2, 2012
Cast-Iron Skillet Roasted Chicken for a Picnic
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
Servings: 8
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
Curried Chicken Salad with Apples and Raisins
Serves 2
1/4 cup of low-fat or regular mayo1 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
Combine mayonnaise, curry powder, and water in a medium
bowl, stirring with a whisk until well blended. Add the chicken, chopped apple,
celery, raisins or currants, and salt; stir mixture well to combine. Cover and
chill.
Saturday, December 24, 2011
Chicken with Ginger
This recipe is courtesy of Mark Bittman of The New York Times.
We were lucky to get lots of fresh ginger this season from Dan of The Lone Acre farm in Southold. I use our cast iron skillet to make this dish.
Yield 4 servings
Time 40 minutes
Ingredients
1/2 pound ginger, the fresher the better
1 Tablespoon of sugar, optional
1 Tablespoon of sesame, peanut or olive oil
1 3-4 lb chicken, cut into pieces
salt and pepper
1/2 cup chicken stock or water
1 Tablespoon of soy sauce
Juice of 1 lime
Chopped cilantro for garnish
1. Pre-heat oven to 500 degrees. Peel ginger, and mince 1 Tablespoon; set aside. Thinly slice remaining ginger. (If extremely fibrous, put it in a small saucepan with sugar and 2 cups of water , and bring to a boil; simmer 10 minutes then drain.)
2. Put oil in an ovenproof skillet large enough to hold all the chicken, and place on stove over med-high heat. Add chicken, skin side down, and cook, rotating pieces and adjusting heat as necessary, until chicken is well-browned on one side -- about 10 minutes. season with salt and pepper, then scatter sliced ginger around pieces; turn and season again. Transfer pan to oven; cook 20 minutes, or until all pieces cooked through.
3. Return skillet to top of stove, drain off any excess fat and add stock or water along with soy sauce. Cook over med-high heat until sauce is slightly reduced, then stir in lime juice and minced ginger. Taste and adjust seasoning. Garnish and serve.
We were lucky to get lots of fresh ginger this season from Dan of The Lone Acre farm in Southold. I use our cast iron skillet to make this dish.
Yield 4 servings
Time 40 minutes
Ingredients
1/2 pound ginger, the fresher the better
1 Tablespoon of sugar, optional
1 Tablespoon of sesame, peanut or olive oil
1 3-4 lb chicken, cut into pieces
salt and pepper
1/2 cup chicken stock or water
1 Tablespoon of soy sauce
Juice of 1 lime
Chopped cilantro for garnish
1. Pre-heat oven to 500 degrees. Peel ginger, and mince 1 Tablespoon; set aside. Thinly slice remaining ginger. (If extremely fibrous, put it in a small saucepan with sugar and 2 cups of water , and bring to a boil; simmer 10 minutes then drain.)
2. Put oil in an ovenproof skillet large enough to hold all the chicken, and place on stove over med-high heat. Add chicken, skin side down, and cook, rotating pieces and adjusting heat as necessary, until chicken is well-browned on one side -- about 10 minutes. season with salt and pepper, then scatter sliced ginger around pieces; turn and season again. Transfer pan to oven; cook 20 minutes, or until all pieces cooked through.
3. Return skillet to top of stove, drain off any excess fat and add stock or water along with soy sauce. Cook over med-high heat until sauce is slightly reduced, then stir in lime juice and minced ginger. Taste and adjust seasoning. Garnish and serve.
Sunday, January 2, 2011
Chicken Casserole with Mustard & Tarragon
I made this hearty dish twice in the month of December. It is really satisfying on snowy days!
1/4 cup cup extra-virgin olive oil
4# chicken, cut into pieces (I cut each chicken breast into halves)
1 onion, finely chopped
1 leek, sliced
1 clove garlic, finely chopped
11 oz mushrooms, sliced
1 Tb chopped tarragon or 1/2 tsp dried (I have also used sage in place of tarragon)
1 1/2 cups chicken stock
3/4 cup whipping cream
2 tsp lemon juice
2 tsp Dijon mustard
Preheat oven to 350 degrees. Heat 2 Tb of olive oil in a flameproof casserole dish over medium heat, and cook chicken in batches until golden. Remove from dish.
Add the remaining oil to the casserole and cook the onion, leek, and garlic over medium heat for 5 minutes or until soft. Add the mushrooms and cook 5-7 minutes or until they are soft and browned. Add the tarragon, chicken stock, cream, lemon juice, and mustard, bring to a boil, and cook for 2 minutes. Return the chicken to the casserole dish and season well. Cover.
Place the casserole dish in the oven and cook for 1 hour or until the sauce has reduced and thickened. Season to taste and serve over rice or with potatoes.
Serves 4-6.
1/4 cup cup extra-virgin olive oil
4# chicken, cut into pieces (I cut each chicken breast into halves)
1 onion, finely chopped
1 leek, sliced
1 clove garlic, finely chopped
11 oz mushrooms, sliced
1 Tb chopped tarragon or 1/2 tsp dried (I have also used sage in place of tarragon)
1 1/2 cups chicken stock
3/4 cup whipping cream
2 tsp lemon juice
2 tsp Dijon mustard
Preheat oven to 350 degrees. Heat 2 Tb of olive oil in a flameproof casserole dish over medium heat, and cook chicken in batches until golden. Remove from dish.
Add the remaining oil to the casserole and cook the onion, leek, and garlic over medium heat for 5 minutes or until soft. Add the mushrooms and cook 5-7 minutes or until they are soft and browned. Add the tarragon, chicken stock, cream, lemon juice, and mustard, bring to a boil, and cook for 2 minutes. Return the chicken to the casserole dish and season well. Cover.
Place the casserole dish in the oven and cook for 1 hour or until the sauce has reduced and thickened. Season to taste and serve over rice or with potatoes.
Serves 4-6.
Friday, August 27, 2010
TANDOORI-ISH CHICKEN
This recipe is courtesy of Marlow and Sons in Brooklyn.
3-4# chicken, breast and thigh bone removed, cut into eighths
3 cups of yogurt
1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4-1/2 tsp cayenne
1/2 - 1 tsp turmeric
4 scallions, cut thinly on the bias
1/2 cup of dill, rough chopped
Place the chicken in a shallow dish to marinate. Mix 2 cups of yogurt with the juice of the lemon, cumin, coriander, paprika, cayenne and turmeric along with a good pinch of salt and some fresh black pepper. Pour marinade over chicken and let sit overnight in fridge, turning a few times.
You can cook the chicken two ways - either grill it or pan fry it. Either way pull the chicken from the marinade and season well with salt and pepper. To grill, drizzle chicken with olive oil and grill. If you are frying, dredge in flour and shake off excess. Heat a large cast iron skillet and add enough oil to cover the entire bottom of the pan with oil. Place the chicken in the pan and cook on medium heat until brown on both sides. If chicken browns too fast, finish cooking in the oven.
Meanwhile, place the remaining cup of yogurt into a bowl and add scallions and dill. Season with salt, pepper and a splash of olive oil. Spoon yogurt sauce on top of cooked chicken.
3-4# chicken, breast and thigh bone removed, cut into eighths
3 cups of yogurt
1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4-1/2 tsp cayenne
1/2 - 1 tsp turmeric
4 scallions, cut thinly on the bias
1/2 cup of dill, rough chopped
Place the chicken in a shallow dish to marinate. Mix 2 cups of yogurt with the juice of the lemon, cumin, coriander, paprika, cayenne and turmeric along with a good pinch of salt and some fresh black pepper. Pour marinade over chicken and let sit overnight in fridge, turning a few times.
You can cook the chicken two ways - either grill it or pan fry it. Either way pull the chicken from the marinade and season well with salt and pepper. To grill, drizzle chicken with olive oil and grill. If you are frying, dredge in flour and shake off excess. Heat a large cast iron skillet and add enough oil to cover the entire bottom of the pan with oil. Place the chicken in the pan and cook on medium heat until brown on both sides. If chicken browns too fast, finish cooking in the oven.
Meanwhile, place the remaining cup of yogurt into a bowl and add scallions and dill. Season with salt, pepper and a splash of olive oil. Spoon yogurt sauce on top of cooked chicken.
Thursday, July 29, 2010
FAKE COQ AU VIN
3-4# chicken, cut into eighths
red wine
2 carrots, peeled and cut in half length-wise
1 onion, peeled and cut into quarters
3 ribs of celery, cut in half length-wise
1 head of garlic, cut in half cross-wise
1 Tablespoon whole black peppercorn
4 bay leaves
thyme, parsley
olive oil
Season chicken pieces with salt and pepper. Place in large pan and cover with wine. Add the carrot, onion, celery, garlic, black pepper, bay leaves and herbs to pan. Refrigerate overnight. The next day remove the chicken from wine and pat dry. Strain the vegetables from the wine and discard them. Season chicken with salt and pepper again. Heat a large saute pan with 1/4 cup oil and saute the chicken in batches until brown on both sides. When all the chicken is brown, pour off the oil and then deglaze the pan with some of the wine. Add the chicken back to the pan with enough wine to cover it by 2/3. Cover chicken and simmer either stove top or in 350 oven until tender.
red wine
2 carrots, peeled and cut in half length-wise
1 onion, peeled and cut into quarters
3 ribs of celery, cut in half length-wise
1 head of garlic, cut in half cross-wise
1 Tablespoon whole black peppercorn
4 bay leaves
thyme, parsley
olive oil
Season chicken pieces with salt and pepper. Place in large pan and cover with wine. Add the carrot, onion, celery, garlic, black pepper, bay leaves and herbs to pan. Refrigerate overnight. The next day remove the chicken from wine and pat dry. Strain the vegetables from the wine and discard them. Season chicken with salt and pepper again. Heat a large saute pan with 1/4 cup oil and saute the chicken in batches until brown on both sides. When all the chicken is brown, pour off the oil and then deglaze the pan with some of the wine. Add the chicken back to the pan with enough wine to cover it by 2/3. Cover chicken and simmer either stove top or in 350 oven until tender.
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