Tag Archives: whole chicken

Skillet Cooked Smothered Chicken

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A whole roasted chicken with mashed potatoes and homemade gravy will always fall into the “comfort food” category for me. This recipe is adapted from Craig Claiborne, a child of Mississippi who started as food editor of The NY Times in 1957, and believed a cast-iron skillet to be essential for the authentic preparation of this dish. All of it is done on the stovetop, no need to heat up the oven.

We took the liberty of enhancing the recipe with a few more aromatics including garlic and fresh thyme (noted below). Our variation when making the gravy, was to add 3 cloves of minced garlic along with the butter into the fat in the pan, cooking until fragrant.

Some vermouth was also included along with homemade chicken stock. Our bird weighed in at more than 4 pounds, so we adjusted the liquid to produce a bit more gravy—which we wanted to drench the creamy mashed potatoes.

Now you can substitute bone-in, skin-on thighs for the whole chicken, but we love the leftover parts for making our homemade stock. And if you have both white meat and dark meat lovers at the table, an entire bird makes sense. The white meat is super moist when cooked in this fashion.

Our choice sides included steamed broccoli and garlicky mashed potatoes.

Skillet Cooked Smothered Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 chicken, about 3½ to 4 lbs., spatchcocked (split down the backbone, breast left intact and unsplit)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp., fresh thyme leaves, chopped
  • 3 large garlic cloves, minced
  • 1½ cups chicken broth, ideally homemade
  • 1/4 cup dry vermouth

Directions

  1. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
  2. Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy pot, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
  3. Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
  4. Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the minced garlic and flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and dry vermouth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender.
  5. Cut chicken into serving pieces, and spoon the sauce over it. Serve with the extra sauce and fluffy rice or mashed potatoes on the side.

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Adapted from a recipe from Craig Claiborne and Pierre Franey

Butter-Lemon Roasted Chicken with Herbs

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A whole roasted chicken with citrus and fresh herbs always brings me back to my childhood when Mom would make Sunday dinner and serve her Orange Juice Chicken/Turkey. To this day, whenever The Hubs and I cook a similar recipe, those warm memories come flooding back.

This simple roasted chicken recipe from Milk Street makes a buttery yet bright sauce. Tucking fresh herbs and lemon halves in the cavity flavors the juices for the incredible sauce; cooking mellows the lemon’s acidity. We used a mix of rosemary and tarragon sprigs for the cavity, and chopped for a garnish.

Roasting on a flat wire rack in a rimmed baking sheet allows for improved circulation, resulting in better browning and even cooking. Resulting in a super-juicy chicken with crispy skin.

With just a handful of ingredients, and a mostly hands-off approach, this dish comes together quickly. While the bird roasts in the oven, you can attend to your guests, and/or prepare any sides you wish to serve.

Butter-Lemon Roasted Chicken with Herbs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4-lb. whole chicken, patted ry, fat near the cavity removed and discarded
  • 6 tarragon OR rosemary OR thyme OR flat-leaf parsley sprigs, plus 1 Tbsp. chopped
  • 1 lemon, halved crosswise
  • 1 Tbsp.extra-virgin olive oil
  • Kosher salt and ground pepper
  • 3/4 cup dry wine
  • 4 Tbsp. salted butter, cut into 4 pieces

Directions

  1. Heat the oven to 425°F. Place the chicken on a wire rack set in a rimmed baking sheet.
  2. Place the lemon halves and the herb sprigs in the cavity, tie the legs together with kitchen twine, and tuck the wings back.
  3. Brush the bird with olive oil and season with salt and pepper. Roast until the thighs reach 175°F, about 1 hour, 15 minutes. tilt the chicken so the juices run out of the cavity into the pan, transfer to a cutting board; let rest.
  4. Meanwhile remove the rack and pour half of the wine onto the baking sheet. Scrape up any browned bits, then pour the mixture into a medium suace pan; add the remaining wine. Simmer over medium until reduced by half, about 10 minutes.
  5. Remove from the heat, untie the chicken, remove and reserve the lemon halves. Carve the chicken, transfer to a platter and pour on any accumulated juices. Return the sauce to simmer, then remove from the heat and whisk in the butter until melted.
  6. Add chopped herbs, then squeeze in 2 tablespoon juice from the lemon halves. Season to taste. Serve the sauce with the chicken.

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Recipe from Milk Street

Spatchcocked Roasted Chicken with Gochujang Butter

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Yet another juicy roasted chicken recipe to add to your growing list. In my humble opinion, there is always room for one more fabulous juicy, flavorful chicken recipe. For this, a Korean-inspired seasoning paste elevates a simple roast chicken with spicy-sweet flavor. The blend includes softened butter, gochujang and honey, plus fresh ginger and garlic, which mellow and sweeten as they cook.

The paste is smeared under the bird’s skin, directly on the meat, so it takes on the bold flavors. Gochujang, one of our pantry staples, is a fermented chili paste commonly used in Korean cooking; it is loaded with spiciness, a hint of sweetness and lots of umami. You’ll find it in the international section of the supermarket or in Asian grocery stores.

Serve with steamed rice. Or, as in our case, with sides of roasted Brussels Sprouts and Spicy Black Bean, Twice-Cooked Potatoes that have an Asian bent.

Spatchcocked Roasted Chicken with Gochujang Butter

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. salted butter, room temperature
  • 1/4 cup gochujang
  • 4 tsp. finely grated fresh ginger
  • 3 medium garlic cloves, finely grated
  • 1 Tbsp. honey
  • Kosher salt
  • 4 lb. whole chicken

Directions

  1. Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, stir together the butter, gochujang, ginger, garlic, honey and ½ teaspoon salt; set aside.
  2. Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end; remove the backbone and discard. Spread open the chicken, then turn it breast up. Using the heel of your hand, press down firmly on the thickest part of the breast until the wishbone snaps.
  3. Season the underside of the chicken with salt, then place it breast up on the wire rack. With your fingers, carefully loosen the skin from the meat on the breast and thighs. Using a spoon, distribute the butter mixture under the skin in those areas, then massage the skin to evenly spread the mixture and rub it into the flesh. Rub any remaining gochujang paste on the outside of the bird and season the skin side with salt, then tuck the wing tips to the back.
  4. Roast until well browned and the thighs reach 175°F, check at about 40 minutes. If it has not reached temperature, continue cooking for 10-15 minutes more. Let the chicken rest for about 10 minutes, then carve.

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Recipe by Dimitri Demopolous for Milk Street

Roast Tarragon-Cognac Chicken

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Chef/author Melissa Clark tell us “The sophisticated, French flavors of brandy, butter and tarragon season this golden-skinned roast chicken, adding panache to what is otherwise an easy and straightforward recipe.”

Nothing like a fabulous meal using a limited number of ingredients. We decided to include about a dozen shallots to surround the poultry and add the beloved allium flavor. As they roast with the chicken, the shallots become all soft and jammy.

Serving the chicken with mashed potatoes or polenta, provide a soft bed to absorb all the heady, buttery juices. But we were jonesing to try the “Gunpowder Potatoes” in this case. If you choose the mashed potatoes idea, go ahead and make a flavorful pan sauce, especially if you add those shallots.

Oh, and if you’re not a tarragon fan, fresh thyme makes an excellent, milder substitute.

Roast Tarragon-Cognac Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 4-lb. whole chicken
  • 10-12 shallots, trimmed and peeled
  • 2 tsp. coarse gray sea salt or 2½ teaspoons kosher salt (such as Diamond Crystal)
  • 6 Tbsp. unsalted butter, softened
  • 1 bunch fresh tarragon, leaves and tender stems coarsely chopped (about ¾ cup)
  • 2 Tbsp.s Cognac
  • 1 tsp. freshly ground black pepper

Directions

  1. Pat the chicken dry and salt the bird inside and out. Transfer to a plate or baking dish, preferably on a rack, and refrigerate uncovered for at least 1 hour or overnight. (Ours was in the fridge for 4 hours.)
  2. When ready to cook the chicken, heat the oven to 400 degrees.
  3. In a small bowl, combine butter, tarragon, 1 tablespoon Cognac and the pepper. Rub mixture inside the chicken cavity and over and under the chicken skin.
  4. Place chicken on a rimmed sheet pan or in a large, ovenproof skillet. Roast, breast side up, until the skin is golden and crisp, and the juices run clear when you insert a fork in the thickest part of the thigh (165 degrees), about 1 hour.
  5. Turn off the oven — don’t skip this step, or the Cognac may overheat and catch fire — and transfer the pan with the chicken to the stovetop. Pour the remaining 1 tablespoon Cognac over the bird and baste with some of the buttery pan juices. Immediately return the chicken to the turned-off oven and let rest there for 10 minutes before carving and serving.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Instant Pot Whole Chicken with Root Vegetable Mash

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From grilling to roasting, cooking a whole chicken typically takes at least an hour. It takes time to get the meat to safe temperatures (165 for the light and 175 for the dark). Combined with preparing the sides, suddenly it’s taking a whole lot longer than an hour to get dinner on the table. 

But with an Instant Pot (or pressure cooker), you can have a whole chicken and a built-in vegetable side dish on the table with just 30 minutes of cooking (plus prep). The controlled moisture and pressure means the chicken takes less time to cook and you don’t have to worry about dry meat or overcooking. The chicken cooks atop an assortment of root vegetables that can later be mashed to serve as a side.

From start to finish, this entire meal will be on your table in just over an hour—that includes completing any prep work, browning the chicken, making the sauce, and mashing the root vegetables. In other recipes, the chicken alone would take that long.

With this complete meal, you can be eating that tender, fall-off-the bone chicken in half the time it would normally take you. What’s the catch you ask? Bye-bye crackly skin, but that rotisserie chicken you pick up from your local grocery store doesn’t have any either, right? However, it will be pull-apart tender and bursting with the fresh flavors of rosemary, lemon, and chives.

The poultry was incredibly juicy and the root vegetable mash was amazing! The leftover broth could be made into a gravy with a touch of butter and a cornstarch slurry if desired.

Instant Pot Whole Chicken with Root Vegetable Mash

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 (4-lb.) whole chicken, giblets discarded
  • 1¼ tsp. table salt, divided
  • ¾ tsp. pepper, divided
  • 1 Tbsp. extra-virgin olive oil
  • 2 tsp. minced fresh rosemary
  • 1 cup chicken broth
  • 1 lb. rutabaga, peeled and cut into 1-inch pieces
  • 1 lb. sweet potatoes, peeled and cut into 1-inch pieces
  • 1 onion, peeled and quartered
  • ¼ cup minced fresh chives
  • Lemon wedges

Directions

  1. Pat chicken dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Tie legs together with kitchen twine and tuck wingtips behind back. Using highest sauté function, heat oil in Instant Pot until just smoking. Place chicken breast side down in pot and cook until well browned on first side, 6 to 8 minutes; transfer to plate. Turn off Instant Pot.
  2. Add rosemary to fat left in pot and cook, using residual heat, until fragrant, about 30 seconds. Stir in broth, rutabaga, potatoes, onion, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper, scraping up any browned bits. Place chicken breast side up on top of vegetables and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 24 minutes.
  3. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to carving board, tent with aluminum foil, and let rest while preparing vegetables.
  4. Strain broth and vegetables through fine-mesh strainer into fat separator. Return vegetables to now-empty pot and mash with potato masher until nearly smooth. Stir in chives and season with salt and pepper to taste. Let broth settle for 5 minutes, then transfer serving bowl and season with salt and pepper to taste. Carve chicken and discard skin, if desired. Serve chicken with vegetables, passing broth and lemon wedges separately.

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Recipe by Caren White for America’s Test Kitchen

Citrus Rosemary Chicken

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Citrusy roast chicken with mashed potatoes and gravy are my go-to comfort food, especially on a cool Sunday afternoon. The meal conjures up fond memories from my formative years growing up in Michigan. According to chef/author Suzy Karadsheh, this simple twist on roast chicken makes a dish that is at once crisp and succulent, with the perfect balance of savory, tangy, and warm flavors! Delicious and impressive with a modicum of work involved. You had me at “roast chicken.”

I say bring it on with crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. It is preferable to use split chicken or chicken pieces of similar size for even cooking. We used a whole chicken split in half for this recipe, but you can also use chicken breast or thighs, and you may have to adjust the cooking time accordingly.

As wine pairings go, many people choose white wine to serve next to chicken dinners. But roast chicken is one of those rustic meals that pairs incredibly well with certain red wines, such as Pinot Noir. The beautiful red fruit notes in Pinot compliment the rosemary and citrus flavors in the chicken without overwhelming the palate. And the smooth, lengthy finish is just perfection! To elevate the flavor even more, Suzy also uses some of the wine in the chicken marinade. 

The citrus marinade in this recipe is made of a combination of wine, orange juice, lime juice, olive oil, tomato paste for color and umami, and fresh garlic, onions, rosemary, and other Mediterranean spices. The key to great flavor here is to allow the chicken a good 1 to 2 hours in the marinade (refrigerated), and make sure to lift up the chicken skin to spoon some of the garlicky, citrus marinade underneath.

When the chicken was done, we plated it and the onions on a platter covered with foil. The remaining juices were added with a quart of homemade chicken stock to a pot; then thickened with a corn starch slurry when the liquids began to boil. To complete the meal, we made Roasted Brussels Sprouts with Orange-Butter Sauce and garlicky mashed potatoes with gravy.

Please note: Since the pan will go under the broiler at the end, make sure to use a broiler-proof pan such as enameled cast iron.

Citrus Rosemary Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 whole chicken (about 3 ½ lbs.), split in half through the backbone
  • Kosher salt
  • 1 cup Pinot Noir
  • 1 orange zested and juiced plus 1 sliced orange
  • 1 lime juiced, plus 1 sliced lime
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 yellow onion halved and sliced
  • 1 Tbsp. honey

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
  2. Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
  3. Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two (for best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking).
  4. Preheat the oven to 425° F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender, with an internal temperature of the breast meat at 165°.
  6. In a small bowl, mix together the honey with 1 tablespoon of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat. Move chicken and onions to platter. Garnish with slices of fresh orange, wedges of lime and fresh herbs. Allow chicken 10 minutes to rest before slicing and serving.
  9. If desired, while the chicken rests, bring 1 quart of chicken stock and the pan juices to a boil, then add a cornstarch slurry to thicken the gravy.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh for The Mediterranean Dish

Sweet and Sticky Grilled Chicken

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We just can’t get enough of roasted or grilled chicken. The bird is so versatile and the ways to prepare it are endless! “Pantry superstars do the heavy lifting in this easy, crowd-pleasing grilled chicken dinner.”

Now If you can find a whole chicken that is already split, the result is a chicken dinner with the same properties of spatchcocking (quick-cooking, lots of surface area to get charred, crispy skin) but which is more manageable than dealing with a whole bird. If you can’t score one, buy a whole chicken, butterfly it, then split it yourself by slicing directly between the two breasts.

The chicken got a bit too charred on the outside, but the inside meat was succulent and juicy!

For the tangy glaze, stir up a few condiment powerhouses like marmalade, Dijon mustard, and sherry vinegar, and brush them onto the chicken after cooking it most of the way through, covered over indirect heat. For the final 10 to 15 minutes, transfer the chicken halves to direct heat and baste with every flip until glistening and charred. Leftover glaze can be cooked down as a sauce to serve alongside the finished dish. 

Word to the wise, have extra napkins on hand 😉

Sweet and Sticky Grilled Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 3½–4-lb. chicken, backbone removed, halved
  • Kosher salt, freshly ground pepper
  • ½ cup orange marmalade or seedless jam of choice
  • ⅓ cup Dijon mustard
  • ⅓ cup sherry vinegar or red wine vinegar
  • 3 Tbsp. soy sauce
  • 1 jalapeño, finely chopped (optional)
  • 5 garlic cloves, finely grated
  • 1 Tbsp. vegetable oil, plus more for grill
  • Flaky sea salt

Directions

  1. Generously season chicken halves all over with salt and pepper. Let sit at room temperature at least 15 minutes, or chill up to 1 day. If chilling, let sit at room temperature 1 hour before grilling.
  2. Whisk marmalade, mustard, vinegar, soy sauce, jalapeño (if using), and garlic in a small bowl to combine. Set glaze aside.
  3. Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate. Pat chicken dry with paper towels, then rub with 1 Tbsp. oil. Place, skin side down, over indirect heat. Cover grill and grill chicken, turning halfway through, until skin is lightly browned and an instant-read thermometer inserted into thickest part of thighs registers 120°–130°, 15–20 minutes.
  4. Uncover grill, turn chicken over, and move over direct heat. Brush chicken with reserved glaze. Grill, turning often and brushing generously with glaze (move to indirect heat if browning too quickly), until charred in spots and an instant-read thermometer inserted into thickest part of breast registers 150° (it will climb to 160° as chicken rests), 10–15 minutes. Transfer chicken, skin side up, to a cutting board; let rest 15 minutes.
  5. While chicken is resting, transfer any remaining glaze to a small saucepan and cook over medium-high heat, stirring occasionally, until bubbling and slightly thickened, about 5 minutes.
  6. Carve chicken and transfer to a platter; sprinkle with sea salt. Serve with sauce alongside.

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Recipe by Zaynab Issa For Bon Appétit

Iraqi Spice-Crusted Grilled Chicken

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If you reside in the camp of bold flavors, then this bird is calling your name. Not only does it smell and taste wonderful, but the meat remains juicy while the skin gets nice and crispy. We paired ours with mixed vegetables that were grilled alongside the chicken, and an easy boxed rice dish. Some stores even sell the chicken already spatchcocked, but we prefer to buy it whole so that the extra parts can go into our poultry “body bag” and used to make stock.

To shorten the very long list of spices that make up the aromatic rub for traditional Iraqi grilled chicken, both curry powder and garam masala are used. These two Indian seasoning blends add up to about a dozen different spices at play in this recipe. Ground sumac in the rub lends the chicken earthy, citrusy notes and, along with the paprika, a deep, brick-red hue. But don’t omit the additional few spices listed!

Spatchcocked and grilled, the bird cooks in under an hour and is rich and complexly flavored, with smokiness from the grill. (If you’re using charcoal, don’t forget to open the grill vents, both on the bottom of the grill and on the lid. This is will allow airflow so the fire does not extinguish during the covered cooking time.)

Iraqi Spice-Crusted Grilled Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ Tbsp. extra-virgin olive oil, divided
  • 3 medium garlic cloves, grated
  • 1 Tbsp. ground sumac
  • 2 tsp. ground coriander
  • 2 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. sweet or hot paprika
  • ¾ tsp. ground cumin
  • ½ tsp. ground cardamom
  • Kosher salt and ground black pepper
  • 1 whole chicken, about 4 lbs.
  • Lemon wedges, to serve

Directions

  1. In a small skillet over low, combine 1½ tablespoons of oil and the garlic. Cook, stirring frequently, until fragrant and sizzling, but not browned, about 2 minutes. Transfer to a small bowl and set aside.
  2. In another small bowl, stir together the sumac, coriander, curry powder, garam masala, paprika, cumin, cardamom, 1 tablespoon salt and 1 teaspoon pepper. Add 2 tablespoons of the spice mixture to the garlic oil and stir to form a paste.
  3. Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, from top to bottom; remove and discard the backbone (or save to make broth). Open up the chicken, then turn it skin up. Use the heel of your hands to press down firmly on the thickest part of the breast until the wishbone snaps. Loosen the skin over the chicken’s breasts and thighs by gently working your fingers between the skin and the flesh.
  4. Using your fingers, evenly distribute the garlic-spice paste under the skin and rub it into the flesh. Sprinkle the remaining spice mixture evenly on both sides of the chicken, patting gently to help it adhere. Let stand uncovered at room temperature for about 45 minutes.
  5. Prepare a grill for indirect, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents and the lid vent. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.
  6. Using tongs, rotate the chicken to bring the breast side closest to the heat. Cover and cook until the thickest part of the breast reaches 160°F and the thighs reach 175°F, another 25 to 35 minutes.
  7. Brush the skin of the chicken with the remaining 1 tablespoon oil. Using tongs and a wide spatula, flip the chicken skin down onto the hot side of the grill. Cook until the skin is lightly charred, about 5 minutes. Transfer skin up to a cutting board and let rest for 15 minutes. Carve and serve with lemon wedges.

http://www.lynnandruss.com

Adapted from a recipe found in Milk Street Magazine

Tsitsila Tabaka

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Motivation for this Crispy Chicken Under A Brick recipe was inspired from the European nation of Georgia, which borders Western Asia. The technique of employing Tsitsila Tabaka is a regional tradition that often calls for foiled-wrapped bricks and starting the bird on the stovetop. However it’s done, the rendered fat in the pan typically serves as a base for a simple garlic sauce that brims with flavor.

The chicken is spatchcocked, which puts thighs and breasts on the same plane for even cooking. Georgian cooks use a brick to keep their chickens truly flat. The weight presses the chicken down, ensuring the bird makes full contact with the pan’s hot surface, which renders the fat and ensures even browning. If crisp skin is what you’re after, this is the way to get it.

For the “brick,” we used a second heavy skillet ; it’s easier and works just as well. However, if you have them on hand, you instead could use one or two clean bricks wrapped in heavy-duty foil. Don’t use a chicken much larger than 4 pounds, as it may not fit comfortably in the skillet. Don’t forget to pat the chicken dry before searing. The drier the skin, the better it crisps. After searing, make sure to drain the fat in the pan before putting the bird in the oven; this reduces splatter.

Instead of simply seasoning the meat, you build flavor by marinating it in lemon juice, olive oil, garlic and herbs, such as rosemary, then searing the chicken, skin side down, with bricks (or heavy skillet) on top. Then flip it and finish it in the oven. An easy pan sauce with garlic, lemon and cilantro perfectly complements the chicken.

After roasting, use the same skillet to create the easy pan sauce. Cook garlic in butter, then deglazed the pan with chicken broth, scraping up the flavorful brown bits. Off heat, stir in cayenne pepper, lemon juice and fresh cilantro. Spooned over the crispy chicken, the cilantro and garlic in the sauce reinforced the coriander and garlic in the spice rub.

We paired our chicken with the most silky Braised Asparagus and crispy/creamy Paprika-Parmesan Smashed Potatoes. We were practically licking the plate when done. I’ll post those blogs in the near future.

Crispy Chicken Under a Brick

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. granulated garlic
  • Kosher salt and ground black pepper
  • 1 4-lb. whole chicken
  • 1 Tbsp. grapeseed or other neutral oil
  • 2 Tbsp. salted butter
  • 8 medium garlic cloves, peeled and chopped
  • 2 cups low-sodium chicken broth
  • 1/8 to ¼ teaspoon cayenne pepper
  • 2 Tbsp. lemon juice
  • 1/4 cup lightly packed fresh cilantro, chopped

Directions

  1. In a small bowl, stir together the coriander, granulated garlic, 1½ teaspoons salt and ½ teaspoon black pepper. Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end. Remove and discard the backbone (or save it to make broth). Spread open the chicken, then turn it breast up. Use the heel of your hand to press down firmly on the thickest part of the breast, until the wishbone snaps. Season all over with the spice mixture, rubbing it into the skin. Let stand, uncovered, at room temperature for 30 to 45 minutes.
  2. Heat the oven to 450°F with a rack in the lowest position. Thoroughly pat the chicken dry with paper towels. In a 12-inch oven-safe skillet over medium-high, heat the oil until just smoking. Place the chicken breast down in the pan. Lay a small sheet of foil over the chicken, then place a second heavy skillet or pot on top. Reduce to medium and cook until the skin is golden brown, 10 to 15 minutes, removing the weight and foil and checking every 4 to 5 minutes to ensure even browning.
  3. Using tongs, carefully transfer the chicken to a large plate, turning it breast up. Pour off and discard the fat in the skillet. Slide the chicken breast up back into the pan and place in the oven. Roast until the thickest part of the breast reaches 160°F, 25 to 35 minutes. Carefully transfer the chicken to a cutting board and let rest while you make the sauce.
  4. Set the skillet (the handle will be hot) over medium-high and cook the butter and garlic, stirring occasionally, until the garlic is lightly browned, about 2 minutes. Add the broth and bring to a simmer, scraping up any browned bits, then cook until the garlic is softened and the mixture is lightly thickened and reduced to about ¾ cup, 10 to 15 minutes. Using a silicone spatula, mash the garlic until almost smooth and mix it into the sauce.
  5. Off heat, stir in the cayenne, lemon juice and cilantro, then transfer to a serving bowl. Carve, then serve with the sauce.

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Recipe from Courtney Hill for Milk Street Magazine

Shawarma Roast Chicken with Shallots and Lemons

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Yogurt is a common marinade throughout the Levant region, a large area in the Eastern Mediterranean region of Western Asia. Not only does it act as a tenderizer, but it also creates a crust on the meat and carries the flavor of the spices (here those are the shawarma heavy-hitters like cumin, coriander, and turmeric).

The chicken can marinate for as little as 30 minutes, or up to 12 hours in the fridge if you’re not in a rush, making it quite doable without tons of planning. Roasting the bird alongside halved shallots and sliced lemons means you get jammy and crispy accompanying bites built right in, cooked in the rich chicken juices.

The original recipe called for 3 shallots, but we more than doubled them to 7 (noted below), all their jammy goodness paired wonderfully with the seasoned chicken, as did the lemon. As sides, we prepared a Warm Farro with Lemon and Herbs dish, and some charred broccoli.

Shawarma Roast Chicken with Shallots and Lemons

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. coriander seeds
  • 1½ tsp. cumin seeds
  • 1½ tsp. black peppercorns
  • 1½ tsp. smoked paprika
  • ¾ tsp. ground turmeric
  • 4 garlic cloves, finely grated
  • ¼ cup whole-milk plain Greek yogurt or sour cream
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 3½–4-lb. whole chicken, patted dry
  • Kosher salt
  • 6-7 medium shallots, halved lengthwise
  • 1 lemon, sliced into ¼”-thick rounds, seeds removed
  • 1⁄2 cup water
  • 4 oregano or thyme sprigs, plus leaves for serving
  • Flaky sea salt (for serving)

Directions

  1. Finely grind coriander seeds, cumin seeds, peppercorns, paprika, and turmeric in a spice mill. Transfer spice mixture to a small bowl; whisk in garlic, yogurt, and 2 Tbsp. oil.
  2. Generously season chicken with salt, then smear yogurt mixture all over. Let sit on a rimmed baking sheet at room temperature at least 30 minutes, or chill, uncovered, up to 12 hours. If chilling, let chicken sit at room temperature 30 minutes before roasting.
  3. Preheat oven to 425°. Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Place chicken, breast side up, in pan, then nestle shallots, cut side down, and lemon slices around. Season shallots and lemon with salt. Tuck in oregano sprigs and cook, undisturbed, until shallots are starting to brown, about 3 minutes.
  4. Pour ½ cup water into pan; transfer skillet to oven, arranging so legs are pointing toward back of oven. Roast until skin has taken on some color, 10–15 minutes. Reduce heat to 325°; continue to roast until chicken is cooked through and tender (an instant-read thermometer inserted into thickest part of breast should register 155°; it will climb to 165° as the chicken rests) and shallots are jammy, 60–70 minutes. Let rest 15 minutes.
  5. Transfer chicken to a cutting board and carve as desired. Arrange on a platter; tuck shallots and lemon slices around. Spoon juices in pan over, top with oregano leaves, and sprinkle with sea salt.

http://www.lynnandruss.com

Recipe by Andy Baraghani for Bon Appétit

Roast Chicken with Couscous, Roasted Red Peppers and Basil

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No fuss, no muss—perfect dinner for us. Every now and again (or perhaps all of the time), you want a quick, simple, yet satisfying meal. If that meal is a golden-brown, juicy, and tender roast chicken, then this recipe from Cook’s Illustrated (CI) is the ticket.

In a different twist, CI instructs to trim off excess skin and fat from the cavity and cut small slits in the skin above and below the thigh. Cutting these slits allows the juices to drain from the chicken into the skillet, where they brown, concentrate, and develop more flavor. Prior to roasting, the skin is brushed with melted butter instead of oil to facilitate browning.

Roasting the chicken breast side up in a preheated skillet set in a 400-degree oven helps the legs finish cooking at the same time as the breast. When the breast registers 150 to 155 degrees, remove the chicken from the oven and let it rest, tented with foil, for 15 minutes on a moated cutting board so that it can gently rise to the serving temperature of 160 degrees.

Even though our chicken weighed in at 5 pounds, it took only an additional 5 minutes to come to temp. While the bird rests, use the umami-rich jus as a base for cooking an ultra-flavorful side dish of couscous with roasted red peppers.

NOTE: This recipe was developed with Diamond Crystal Kosher Salt; if using Morton Kosher Salt, which is denser, decrease the amount for the chicken to 1¾ teaspoons and the amount for the couscous to ¼ teaspoon.

Roast Chicken with Couscous, Roasted Red Peppers and Basil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. kosher salt, divided
  • ½ tsp. pepper1 (4-lb.) whole chicken, giblets discarded
  • 1 Tbsp. unsalted butter, melted
  • 2 Tbsp. vegetable oil
  • 4 garlic cloves, sliced thin
  • ¾ cup couscous
  • ½ cup water, more or less*
  • 5 tsp. red wine vinegar
  • ¾ cup jarred roasted red peppers, chopped fine
  • 2 Tbsp. chopped fresh basil

Directions

  1. Adjust oven rack to middle position and heat oven to 400 degrees.
  2. Stir 2½ teaspoons salt and pepper together in small bowl. Place chicken breast side up on cutting board. Using kitchen shears, thoroughly trim excess fat and skin from cavity. Lift 1 drumstick and use paring knife to cut ½-inch slit in skin where drumstick and thigh meet. Turn chicken on side so breast faces edge of counter. Cut ½-inch slit in skin where top of thigh meets breast. Repeat both cuts on opposite side of chicken. Tuck wingtips behind back. Sprinkle about one-third of salt mixture into cavity.
  3. Brush top and sides of chicken with melted butter. Sprinkle remaining salt mixture evenly over all sides of chicken.
  4. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place chicken breast side up in skillet; transfer to oven; and roast until thickest part of breast registers 150 to 155 degrees, 1 hour to 1 hour 10 minutes, rotating skillet halfway through roasting.
  5. Lift the chicken cavity side down to drain the juices from the bird into the skillet. Transfer chicken to a moated carving board and let rest, tented with foil, for 15 minutes (chicken temperature will continue to rise as it rests).
  6. Meanwhile, pour pan juices into fat separator. Add 1 tablespoon fat to now-empty skillet. Add garlic and cook over medium-low heat, stirring occasionally, until garlic is pale golden brown, about 3 minutes.
  7. Add couscous and stir until well combined. Stir in all defatted pan juices with *enough water to equal one cup, vinegar, and remaining ½ teaspoon salt and bring to simmer. Spread red peppers in even layer over couscous; turn off heat; cover; and let sit until couscous is just tender and all liquid is absorbed, about 10 minutes.
  8. Carve chicken and transfer to platter. Pour any accumulated juices over the poultry pieces.
  9. Fluff couscous, stir in basil, season with salt to taste, and transfer to bowl. Serve chicken with couscous.

http://www.lynnandruss.com

Adapted from a recipe by Cooks Illustrated

Ginger Roast Chicken and Elbow Macaroni with Tomatoes and Pan Sauce

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Chef/author Molly Stevens says of her recipe, “This is what I call a sleeper recipe. At first glance it doesn’t look like much — a whole chicken rubbed with a little fresh ginger, roasted, and served alongside elbow macaroni tossed with diced tomatoes and the roasting juices. Exactly what makes this dish so remarkable is hard to pinpoint, but there’s a wonderful alchemy that occurs when the chicken, ginger, and tomato all come together. It’s comforting, a little exotic, and truly delicious.”

During roasting, the drippings, the wine, and the roasted giblets cook together, creating a savory jus. The chicken also roasts on a rack to encourage the drippings to caramelize a bit as they hit the hot pan, developing even more flavor. It can be made year-round using canned tomatoes; in season, use fresh if you wish.

In the end, the chicken was juicy and delicious! My only criticism was that there were too few tomatoes. Next time, I will double the amount and use two cans of diced. The Hubs thought it was fine as is, but also wouldn’t be adverse to the possibility of additional tomatoes. We completed the meal with a simple side salad.

Plan ahead: For the best flavor, season the chicken 8 to 24 hours ahead of roasting.

Ginger Roast Chicken and Elbow Macaroni with Tomatoes and Pan Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. plus 2 tsp. peeled and grated fresh ginger, divided
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • One 3 1/2- to 4-lb. chicken, preferably with giblets
  • Juice of 1 lemon
  • 3/4 cup dry vermouth or dry white wine
  • 12 oz. dried elbow macaroni
  • 2 to 3 garlic cloves, chopped
  • One 14 1/2-oz. can diced tomatoes, with juices, or 1 scant lb. fresh tomatoes, peeled, seeded, and chopped
  • 1/4 cup chopped fresh basil or flat-leaf parsley, plus sprigs for garnish, if desired

Directions

  1. Season the chicken. In a small bowl, combine 1 tablespoon of the ginger, 2 teaspoons of the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
  2. Over the sink, remove the giblets from the chicken, if there are any (they are usually tucked into the cavity). Reserve all but the liver. (Discard the liver or save it for another use.) Hold the chicken over the drain and let any juice run out. Pat the chicken dry inside and out with paper towels. With your fingers, pull away and discard any large deposits of fat from the neck or body cavity opening. Then, using your fingertips and starting at the cavity opening, gently loosen the skin over the breast and thighs of the chicken. Once the skin is loose, rub about three quarters of the ginger mixture under the skin, over the breast and thighs. Rub the rest inside the cavity. Smear the surface all over with about 1 teaspoon olive oil. Season the breast liberally with more salt and pepper. Tuck the wing tips back so they are secure under the neck bone.
  3. If you are seasoning the bird ahead of time, refrigerate it for at least 8 hours and up to 48 hours, uncovered or lightly covered with plastic wrap. Refrigerate the giblets too, if using. If you are not seasoning that far in advance, let the bird stand at room temperature to allow some of the rub’s flavoring to penetrate; it can safely stay at room temperature for up to 2 hours.
  4. Heat the oven. Position a rack in the center of the oven and heat to 400 degrees (375 degrees convection).
  5. Roast the chicken. If you have giblets, put them in a medium, low-sided roasting pan or gratin or baking dish (about 8 by 12 inches). Set a roasting rack over the giblets and put the chicken breast side up on the rack. Squeeze the lemon juice over the chicken and put it in the oven, with the legs facing the rear wall. After 25 minutes, open the oven door and pour the vermouth or wine over the chicken.
  6. If at any time the liquid in the pan appears to dry up, add 1/4 cup water to the pan. Continue roasting, basting the chicken once or twice by spooning the pan drippings over the breast, until the juices run clear with only a trace of pink when you prick the thigh and an instant-read thermometer inserted in the thickest part of the thigh (without touching bone) registers 170 degrees, another 35 to 55 minutes.
  7. Lift the chicken out of the pan, using a fork or tongs to steady it, and carefully tilt it to pour the juices from the cavity into the roasting pan. Transfer the chicken to a carving board (preferably one with a trough). Discard the giblets, but reserve all the juices in the pan.
  8. Cook the macaroni. About 10 minutes before the chicken is done, bring a large pot of well-salted water to a boil. While the chicken rests, warm a wide, shallow serving dish or bowl big enough for the cooked macaroni; I like to use a 2- to 3-quart gratin or baking dish. A pasta bowl works as well. Cook the macaroni until tender but not mushy, about 7 minutes or according to the package instructions.
  9. Meanwhile, make the sauce. In a medium 10-inch skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the garlic, the remaining 2 teaspoons ginger, and a pinch of salt. Cook, stirring, until fragrant and just golden, about 1 minute (lower the heat if the garlic threatens to scorch).
  10. Add the tomatoes and their juices and increase the heat to high. Cook, stirring often, evaporating some of the juice, until the tomatoes begin to brown in spots, about 8 minutes. (They won’t get very brown because of the liquid, but you want to see a few caramelized bits.)
  11. Taste for salt and pepper. Remove from the heat and immediately stir in the basil or parsley.

http://www.lynnandruss.com

Recipe from Molly Steven’s cookbook, All About Roasting

Citrus Rosemary Chicken

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Roast chicken with citrus and herbs? It has my name written all over it! As far back as I can remember, Sunday supper with Mom’s Orange Juice Chicken was a meal I looked forward to all week—and I was one picky eater back then.

Crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. I mean, what’s not to like? This simple twist on roast chicken makes a dish with the perfect balance of savory, tangy, and warm flavors! Delicious and impressive with little work involved. Who’s not with me now?

The citrus marinade in this recipe is made of a combination of wine, orange juice, lime juice, olive oil, tomato paste for color and umami, and fresh garlic, onions, rosemary, and other Mediterranean spices.

We served ours with a Near East rice pilaf dish and a side salad.

According to chef Suzy Karadsheh of The Mediterranean Dish food blog, “The key to great flavor here is to allow the chicken a good 1 to 2 hours in the marinade (refrigerated), and make sure to lift up the chicken skin to spoon some of the garlicky, citrus marinade underneath. If you only have a few minutes, leave the chicken to marinate at room temperature for 30 minutes or so.”

Now you can use a whole chicken and cut it up saving the neck, back and wingtips for homemade stock—which is our typical rodeo—however, this time we purchased precut bone-in, skin-on breasts and thighs. They were well-salted inside and outside the skin, left uncovered in the refrigerator overnight, and marinated for 2 hours prior to cooking.

Once the chicken is out of the oven, allow it 10 minutes to rest before slicing and serving. Then get ready to be amazed! This dish definitely evokes warm, childhood memories, but at a more advanced level, and with more depth of flavor.

Citrus Rosemary Chicken

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 whole chicken, split in half through the backbone; or pre-cut parts (about 3 ½ pounds)
  • Kosher salt
  • 1 cup Pinot Noir
  • 1 orange zested and juiced plus 1 sliced orange
  • 1 lime juiced, plus 1 sliced lime
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 yellow onion halved and sliced
  • 1 Tbsp. honey
  • Salt chicken inside skin and all around
  • Refrigerate uncovered overnight
  • Prepare citrus marinade
  • Add chicken to mix and marinate for 2 hours
  • Let chicken sit at room temp in braising pan for 30 min

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered.)
  2. Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
  3. Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two. (For best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking.)
  4. Preheat the oven to 425°F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan. Roast uncovered for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
  6. In a small bowl, mix together the honey with 1 tbsp of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat and finish with lime juice. Add slices of fresh orange and wedges of lime.

http://www.lynnandruss.com

Recipe from The Mediterranean Dish

Creamy Braised Chicken with Jura Wine and Morels

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Or, as the French would say “Poulet au Vin Jaune de Jura” — which is the best chicken you can find slowly simmered in wine. Now obtaining the Jura wine was problematic, but we found you can substitute 1 1/3 cups white wine with 2/3 cup dry sherry (fino) for the 2 cups of vin juane de Jura. If the end result was any indication, the Jura wine was not missed at all—the meal was fabulous!

According to the online article that accompanied this recipe “The luxurious recipe typically calls for an AOP Poulet de Bresse, a super-high-quality chicken raised in the Alpine region of the same name. While some American farmers are raising the breed stateside, the original French specimens are rarely available in the United States, so in the absence of the “real deal,” use the nicest free-range chicken you can find.” And so we did…

To the sauce, add as many morels as you can afford. When in season, fresh morels are easily substituted for dry—just replace the soaking liquid in the recipe with an equal amount of chicken stock. Well, finding dried morels was easier said than done. After scouring four different grocery stores with no luck, oddly enough it was the least upscale supermarket where we finally scored!

And even though the directions do not indicate to cut the morels, ours were quite large so we quartered them after their 30-minute soak.

Creamy Braised Chicken with Wine and Morels

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 oz. dried morels (about 1½ cups)
  • 1⁄4 cup plus 1 Tbsp. all-purpose flour, divided
  • One 3- to 4-lb. free-range chicken
  • 4 Tbsp. unsalted butter, divided
  • 1 large shallot, finely chopped (¾ cup)
  • 1 medium garlic clove, finely chopped (1 tsp.)
  • 2 cups vin jaune de Jura, divided*
  • 5 sprigs of fresh thyme
  • 1 bay leaf
  • 8 oz. crème fraîche
  • Kosher salt and freshly ground black pepper, to taste
  • Crusty bread, noodles, or rice, to serve

Instructions

  1. In a small pot, bring 1 cup of water to a boil. Inspect the morels for visible dirt or grit, and brush them off with a moist paper towel. Once the water boils, turn off the heat and add the morels to the water, and set aside to soak. (If the morels aren’t fully submerged, stir them occasionally to make sure they all become rehydrated.)
  2. Pat the chicken dry with a paper towel and use kitchen shears or a boning knife to trim off the wing flats and tips, reserving them for another use. Separate the chicken into 7 pieces: 2 breasts (on the bone and connected to the wing drum), 2 thighs, 2 drumsticks and the backbone. Transfer the chicken pieces to a large bowl, season lightly with salt and pepper, then sprinkle with ¼ cup of flour and toss until the chicken is coated evenly on all sides.
  3. In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. When the butter begins to bubble, and working in batches as needed so as to not crowd the pan, add the chicken parts (including the backbone) skin side down in one layer and cook, turning occasionally, until browned all over, about 25 minutes per batch. Transfer the chicken to a platter and set aside.
  4. Add the shallots and garlic to the pan and cook, stirring occasionally, until the shallots soften and lose their color, 3–4 minutes. Using your fingers or a slotted spoon, scoop the morels out of their soaking liquid (reserving the liquid), then add them to the pot and continue cooking for another minute.
  5. Add 1½ cups of the wine to the pot and cook for a few seconds, stirring and scraping the bottom of the pan. Return the chicken to the pot and bring to a simmer. Strain the reserved morel soaking liquid through a very fine mesh sieve or coffee filter and add it to the pot along with the thyme and bay leaf. Lower the heat to low, partially cover, and cook at a gentle simmer, turning the chicken occasionally until the thigh meat is very tender, 40–50 minutes.
  6. Use tongs to transfer the chicken pieces to the platter and set aside. Return the pan to medium heat and continue simmering the cooking liquid until it has reduced by about a third, 10–12 minutes. Season to taste with additional salt and pepper if needed.
  7. On a cutting board or a plate, use a fork to mash the remaining butter and flour together to form a paste. Whisk the paste into the braising liquid and cook until it begins to thicken, about 3 minutes. Lower the heat to low, then whisk in the crème fraîche and ¼ cup of wine. Return the chicken to the pot and simmer together until the sauce has thickened and coats the back of a spoon, 10–12 minutes.
  8. Remove and discard the bay leaf, thyme stems, and chicken backbone. Add the remaining ¼ cup of wine and cook one more minute more, just to combine the flavors. (Do not cook off the alcohol in this final addition, which is meant to enhance the flavors of the wine added earlier in the process.) Serve hot, with crusty bread, noodles, or rice on the side.

*NOTE: If unable to locate Jura wine, substitute 1 1/3 cups white wine with 2/3 cup dry sherry (fino).

http://www.lynnandruss.com

Recipe by Tammie Teclemariam for Saveur

Cast Iron Skillet Chicken

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Let’s be honest, 2020 has been the most trying year overall—on so many levels. So when it comes to food, it makes sense to throw in a couple of comfort meals to soothe the soul and bring back memories of simpler times. One of my favorite comfort-inducing dinners is crispy-skinned roast chicken with homemade gravy, creamy mashed potatoes and a side veg.

And simple in the fact that you use just one pan, a large cast-iron skillet. The poultry, the vegetables and the gravy all do their magic in the same pan. Of course if you add some garlicky, creamy mashed potatoes, you’re on your own there. We had leftovers from another meal and just reheated them, making a perfect vehicle in which to ladle the gravy.

Not able to purchase a 5-pound chicken we went with the biggest we could get our hands on weighing in at just over 4 pounds. We thought the smaller size might mean less cooking time, but in the end, it took just as long as the recipe indicates for a 5-pounder: 1 hour, 25 minutes.

Don’t be afraid to season the chicken generously. Salt and pepper not only makes the chicken taste good; they help render the fat, yielding a crispy, crackly crust—and who doesn’t love that? Sprinkle salt and pepper inside and outside the chicken for the best flavor. And for even more flavor, stuff the chicken with aromatics such as citrus, garlic, and/or herbs.

Check the chicken temperature about one hour in, the bird probably won’t be done yet, but you can turn the onions and carrots so that they get moisture all over and won’t dry out.

The Hubs realized the proportion to make the roux was incorrect so we changed the amount of flour from one tablespoon to two. His formula for every one cup of liquid, you need one tablespoon of fat and one tablespoon of flour. Therefore with two cups of chicken broth, we needed two tablespoons each of fat and flour.

Oh and don’t toss the luscious onions and garlic. Simply serve the onions mixed with the carrots; then squeeze some of those roasted garlic cloves right into the gravy which will also help thicken the sauce and add a touch of comfort-food goodness. We even went so far as to squeeze some onto our plates and mash it around to drag the chicken through.

Next time we make this, I’m going to switch out the citrus and herbs for orange and rosemary.

Cast-Iron Skillet Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. lemon zest
  • Zested lemon cut in quarters for cavity
  • 3 tsp. kosher salt, divided
  • 1 (5-lb.) whole chicken, giblets removed
  • 1 (16-oz.) package carrots, peeled and cut into 5-inch pieces
  • 1 large sweet onion, root-end intact, cut into wedges
  • 1 head garlic, tips cut off, plus more cloves for cavity
  • 4 sprigs fresh thyme, plus more for cavity
  • 2 Tbsp. olive oil
  • 2 Tbsp. all-purpose flour
  • 2 cups chicken broth, preferably homemade
  • ½ tsp. ground black pepper
  • Garnish: fresh thyme sprigs

Directions

  1. In a small bowl, combine zest and 2 teaspoons salt. Pat chicken dry with paper towels. Gently loosen skin from chicken, keeping skin intact. Rub salt mixture under skin and all over chicken. Place lemon halves, thyme and a few extra garlic cloves inside chicken cavity. Tie legs with kitchen twine. Refrigerate overnight.
  2. Preheat oven to 425°. Let chicken stand at room temperature for 30 minutes.
  3. Place carrots, onion wedges, garlic head, and thyme in a 12-inch cast-iron skillet. Place chicken on top of vegetables. Rub chicken with oil, and sprinkle with remaining 1 teaspoon salt.
  4. Bake until a meat thermometer inserted in thickest portion registers 165°, about 1 hour and 25 minutes, covering with foil to prevent excess browning, if necessary. Let stand for 10 minutes.
  5. Remove chicken, carrots, onions and garlic from skillet; whisk in flour. Pour in broth, and cook over medium heat, whisking constantly, until thickened. Stir in pepper. Serve gravy with chicken. Garnish with thyme, if desired.

http://www.lynnandruss.com

Adapted from a recipe found on southerncastiron.com