June – Perfect Roast Chicken

June – Perfect Roast Chicken

In her classic book, Mastering the Art of French Cooking (vol. 1), Julia Child states “You can always judge the quality of a cook or restaurant by roast chicken.” Roasting a chicken is certainly an important skill to master. Your own home cooked roast chicken will be miles better than any supermarket or deli chicken.

Julia’s method results in an excellent roast chicken. However it requires turning the chicken 4 times and basting every 10 minutes. Just reading the directions can be off putting. My own method doesn’t require any basting at all and only 1 turn. It results in crisp skin and juicy meat. I don’t truss because tying the legs close to the breast results in undercooked thigh or overcooked breast meat.

Here is the trick. I take advantage of the newest information on brining, and borrow a technique often used when roasting duck. I pre-salt the chicken and let it sit in the fridge (uncovered and breast up) for several hours or overnight. That’s the only preplanning that is required.

The perfect roast chicken starts with the quality of the chicken. Buy the best you can afford, preferably free range organic and air chilled. Water bath chilling results in the bird absorbing a lot of that soaking water. I also prefer the air chilled for food safety reasons, dozens of birds are not sitting in a vat of water. If one of the birds is contaminated it increases the chances that all will be contaminated as well.

The Perfect Roast Chicken

These are general directions.

Adjust the cooking time according to the weight of your chicken. I find it is done when the leg moves easily in the socket when jiggled. For a 4-5 pound chicken that will be somewhere between 50 and 70 minutes. There will be some personal preference determining the time. I don’t mind if the white meat has a very slight pink tinge, you may want to cook your own longer. Your oven temperature will also play a part. My oven runs hot, your own may run cool. It’s best to know those things, check your own with an oven thermometer. They are cheap and it will save you a lot of grief in the long run.

You can use an instant read thermometer for more precise measurements of doneness. Insert it into the thickest part of the thigh without hitting the bone. The FDA recommends cooking chicken to an internal temperature of 165 degrees F. I take mine out just before it reaches that temperature. The bird will continue to cook with the residual heat after it comes out of the oven. Allow it to sit on your carving board or platter for 15 minutes, that allows the juices to settle back into the meat.

Salted Chicken on a Rack Ready for the Fridge

Salted Chicken Ready for the Fridge

So here we go…

There are two methods for brining a bird. The first, and older method, is to submerge it in a salt water solution. The second is a dry brine, simply rub the chicken inside and out with a generous amount of kosher salt. I don’t use method the first method anymore, I am not partial to a vat of salty water taking up space in my fridge (a spill will create a big mess…I’ve been there). In addition, a water chilled bird is what I am trying to get away from. I want to intensify flavors, not dilute them.

Dry brining intensifies flavors and will give you crisp skin. I use kosher salt because it doesn’t contain any additives and has a clean flavor.

Remove the chicken from its wrapping and dry it with paper towels. The latest food safety recommendations are to not rinse it. Rub it generously with kosher salt, both inside and out. Put it on a rack in baking dish, breast side up, and place it in the fridge for at least an hour. If you have 24 hours you will be amazed at the result. Don’t go longer than 24 unless you are brining a turkey.

Take the chicken out of the fridge while you preheat your oven to 425 degrees F (218 degrees C). I don’t use the convection fan. Rub your chicken with olive oil and any flavorings you may want (I don’t worry about the salt). I have used my confit lemon oil and lemon slices with herbs to Provence (the aroma as it roasts is incredible), paprika, chili powder, roasted fennel spice, zatar, fresh herbs, etc. You can let your imagination run wild. But you will find this chicken is delicious with only a simple coating of olive oil.

Poke a few holes in a whole lemon and place that inside the chicken. You could also add a few sprigs of whatever fresh herb you have handy. The lemon adds additional flavor. You could even use an orange or a couple of limes (especially nice if you are giving the chicken a Mexican vibe).

Line your roasting pan with foil to make clean up easier. Rub a rack (V shaped if you have one) with oil and place the chicken breast down on the rack. Once your oven has reached 425 degrees F, place the chicken in the middle of the oven and roast for 25 minutes. After 25 minutes, remove it from the oven and turn it breast side up, roast for an additional 25 minutes or until done.

Let the chicken rest for 15 minutes before carving.

Perfect Roast Chicken

Perfect Roast Chicken

Look at how moist and juicy! And the skin is super crisp.

I often serve the chicken with a simple salad, I pour some of those chicken juices over the salad as a dressing with an additional squeeze of lemon juice. The fresh salad below had sliced peaches and red onion as well as some avocado. The combination was delightful.

Perfect Roast Chicken

Perfect Roast Chicken Thigh

Perfect Roast Chicken

I’m taking this to Fiesta Friday to share with Angie and the gang. It’s Fiesta #279 and I am a co-host along with Jenny from Apply to Face Blog.

Click on the links to join the party or check out all the blogs about food, the garden, and crafts. You can also add your own link.

Thank you so much for visiting and I would love to hear your comments.

 

January – Lemon Chicken

January – Lemon Chicken

Remember that lemon cofit I made back in November of last year? It was really just sliced lemons slowly braised in olive oil. The oil is infused with lemon and makes marvelous salad dressings, or brush it on meat or potatoes before roasting. Anyway, to get on with things, it makes the most amazing and easy chicken breast recipe I have come across in a long time. I am not normally a big chicken breast fan, I much prefer the juiciness and taste of dark meat. But this one recipe has changed my mind. And it is easy (did I already say that?) and quick as well as delicious. There are really only 3 ingredients (4 if you count the salt). If you don’t have lemon confit on hand, not to worry. Just use freshly sliced lemons and olive oil, or lemon olive oil if you have a bottle stashed somewhere. Because you are going to eat the skin, it is best to get organic lemons if you can. Otherwise, scrub them well to remove any wax coating.

Confit Meyer Lemons in Olive Oil

For the best flavor, start this is the morning so it has time to marinate.

Without further ado, here goes…

Ingredients for 2 people, easily doubled:

  • 2 skinless and boneless chicken breasts

and either

  • 1/4 cup oil from the lemon confit plus some lemon slices

or

  • 1 lemon, sliced about 1/4 inch thick (prefer organic if available)
  • 1/4 cup of olive oil

plus

  • 1/2 teaspoon of kosher salt (less if you are using regular or sea salt)

Method:

  1. Pat the chicken breasts dry with paper towels (don’t wash them) and place in a clean zip lock bag or bowl.
  2. Add the lemon slices, olive oil, and salt. Close and seal the bag if using one.
  3. Massage the chicken breasts, evenly coating them and the lemon slices with oil. You can use clean hands if the chicken is in a bowl. Cover and refrigerate for 4-8 hours.
  4. When ready to cook, preheat your oven to 400 degrees F (205 degrees C). Heat an oven safe non-stick pan on the stove top using medium high heat. Add the chicken breasts and sliced lemons to the skillet, don’t wash off the oil. Cook on each side until brown (about 4-5 minutes).
  5. Place the pan it in the oven, cook for 10-15 minutes. This will depend on the thickness of the breasts and how well you like them cooked. My own were done in 10 minutes but my oven runs slightly hot.
  6. Carefully remove the pan from the oven, the handle will be very hot. Transfer the chicken breasts to a cutting board and let rest for at least 5 minutes.
  7. Serve with the caramelized lemon slices. They are amazingly sweet and delicious.

Lemon Chicken

Lemon Chicken

i roasted some asparagus in the oven at the same time and served them both with a fresh green salad from the garden. A perfect low carb and delicious meal.

You could make a sauce by adding a bit of butter and chicken broth to the pan, boil it down until thick. But the chicken really didn’t need it. If not watching what you eat this January, roast or boil some potatoes and coat them with any leftover lemon oil when they are finished.

Lemon Chicken, Roast Asparagus and Green Salad

Good for phase 2 of the Fast Metabolism Diet.

I am bringing this to Fiesta Friday #259. Come on over the Angie’s blog and take a look at all the fabulous food and crafts this week. The co-hosts this week are Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook

 

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

December – Spiced Chickpea and Chicken Stew with Coconut and Turmeric

This recipe originally appeared in the NY Times without the chicken. I wanted something heartier for a visiting friend who had driven 3.5 hours to visit us up on the coast. This was the perfect dinner after a long drive on a cold and rainy autumn evening. The coconut sauce is amazing, you really need something to soak it up. Serve it with lavash or other flatbread for dunking if you have some. Not having those in the cupboard, I served it over brown rice. I consider this comfort food as well as (somewhat) health food. It is a soupy stew and could also be considered a thick soup/

Without the chicken, this recipe is vegetarian and vegan. A delicious option if you have a dinner party with mixed eating preferences. Add the chicken to only a portion of the soup, a deli chicken would be easy and perfect. I had some sous vide chicken thighs in the fridge and added them at the end. The recipe also called for adding greens (kale or spinach), which I forgot to purchase at the market. So the picture doesn’t have greens. I am definitely making this again and will add them next time and take a picture. With the addition of a half-can of chickpeas, the leftovers were delicious the next day.

I consider this a pantry meal, most of the ingredients are already in my pantry and available for a quick meal. If you have greens and mint in your garden you are already perfectly positioned. No chicken, no problem. The original recipe didn’t include chicken. But check your freezer for a lone chicken breast that might be hanging around. Defrost it in the microwave, cut into cubes, and add it once the coconut milk and stock come to the simmer. If you have any salad greens in your fridge, use them as greens. Maybe some baby spinach? Arugula would be fine as well, shredded romaine…why not. If it is a cold and wet night, who wants to go to the store?

Spiced Chickpea Stew with Coconut and Turmeric

Spiced Chickpea Chicken Stew with Coconut and Turmeric

Ingredients:

  • 1/4 cup of olive oil
  • 4 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 1 (2-inch) piece of ginger, peeled and finely chopped
  • Kosher salt and freshly ground pepper
  • 1 1/2 teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) full-fat coconut milk
  • 2 cups of vegetable or chicken stock
  • 1 bunch of Swiss chard, kale, or spinach – stems removed, torn into bite sized pieces
  • 1 cup mint leaves, chopped for serving
  • Lime slice for serving
  • Optional whole fat plain yogurt for serving
  • Steamed rice, toasted pita, lavash or other flatbread for serving

Method:

  1. Heat olive oil in a large pot over medium heat. Add the garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until the onion is translucent and starts to brown a bit. That will take about 3-5 minutes. Be careful the garlic doesn’t brown.
  2. Add turmeric, red pepper flakes and chickpeas. Season with salt and pepper again. Cook, stirring frequently, until the chickpeas start to sizzle and brown and fry a bit in the spices and oil. I had to add a tiny bit more oil at this point. They will start to soften and break down, becoming brown and crisp. It will take about 5 to 8 minutes.
  3.  Remove about a cup of chickpeas and set aside.
  4. Add the coconut milk and stock to the remaining chickpeas in the pot. Bring to a simmer, scraping up any crusty bits that have formed at the bottom of the pot.
  5. Add your chicken if using.
  6. Cook, stirring occasionally, until the stew has thickened slightly and the flavors have come together., about 30-35 minutes. Taste and see if you need to add salt and pepper.
  7. Add greens and stir, making sure they are submerged in the liquid. Cook long enough for them to soften, which will depend on the type of greens you are using, about 3-7 minutes. Spinach and chard will soften much faster than kale.
  8. Divide among bowls and add the reserved chickpeas and mint, a wedge of lime, and a sprinkle of red-pepper flakes if desired. A dollop of whole fat yogurt with a dusting of turmeric would be nice as well.

 

Sous vide boneless chicken thighs

Spiced Chickpea Stew with Coconut and Turmeric

The recipe was adapted from the NY Times article, A Creamy Stew That’s Hearty and Virtuous.

I am bringing it to Fiesta Friday #253 to share with Angie and the gang. Click on the link to see all the wonderful ideas for holiday food, crafts and decorating. I am excited to be a co-host for the virtual party this week with Mila @ Milkandbun

I think the folks at Souper Sunday at Kahakai Kitchen will enjoy it as well. Follow the link for other soup, salad or sandwich ideas. Perfect for a casual Sunday dinner.  .Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.

June – Chickpea Crusted Chicken Filets with Crispy Chickpeas

June – Chickpea Crusted Chicken Filets with Crispy Chickpeas

Do you ever crave something juicy and yet crunchy? What about gluten and egg free? If you are avoiding gluten, sometimes it is difficult to find both. But these flavorful “breaded” filets will satisfy your craving. Even better, these chicken filets are completely grain-free since they are coated with healthy chickpea crumbs instead of flour or panko. You can find these crumbs at better grocery stores, be on the lookout. I’ve seen them on Amazon but you need to buy a case, a bit too many packages unless you can get a group together for the purchase.

Even if you are not avoiding gluten or other grains, these chicken filets are just plain yummy. You could even turn them into a chicken parmesan. Add some grated parmesan to the crumbs, once they are cooked, coat with a delicious tomato sauce, cover with a slice of melty mozzarella and run under the broiler for a minute. There you go!

Chickpea Crumbs

I seasoned the crumbs with Toasted Fennel Spice, a mixture from Michael Chiarello’s Casual Cooking. I’ve made this spice mix many times and often give it as Christmas gifts.

Fennel Spice

Here is a link to the recipe. Fennel Spice is a mixture of toasted fennel, coriander, black peppercorns, chili flakes, and chili powder. It also calls for ground cinnamon, which I sometimes leave out. It’s delicious with poultry, also pork and fish.

When coating the chicken you can dip it into egg first; or do as I did and dip the filets into the liquid from a can of chickpeas or garbanzo beans, it is called aquafaba. Aquafaba is used in many recipes as a vegan replacement for egg whites. It’s amazing stuff! You can make anything from meringues and macarons to marshmallows and more. It acts as a binder, leavening agent, emulsifier, or anything an egg white traditionally does—but without the cruelty or cholesterol. Actually I just learned that the juice from other canned beans have the same properties, great northern are somewhat milder. Anyway, if you are avoiding eggs for any reason, try aquafaba. Use this link and the one above for some ideas.

Anyway, I dipped the pounded chicken thighs in aquafaba before coating in chickpea crumbs, then served roasted chickpeas with the filets. They got a triple dose of chickpeas. All were additionally flavored with Toasted Fennel Spice.

IMG_7591

Breaded thighs ready for the oven

Chickpea Crusted Chicken Filets with Toasted Fennel Spice Mix

IMG_7598

Chickpea crusted chicken with Fennel Spice

Ingredients:

  • 6 boneless, skinless chicken thighs (or breasts)
  • 1 cup of chickpea crumbs
  • 1 can of chickpeas or garbanzo beans, drained but liquid saved
  • 1 tablespoon or more of toasted spice
  • Kosher or sea salt and freshly ground pepper
  • Extra-virgin olive oil
  • Parsley for garnish

Method:

  1. Preheat oven to 425 degrees F
  2. Line two baking sheets with parchment paper, coat one lightly coat with olive oil.
  3. Add the liquid from the can of chickpeas to a shallow pan.
  4. Spread the garbanzo crumbs in another shallow pan, season with the toasted spice and salt and freshly ground pepper
  5. Flatten the chicken thighs or breasts between two pieces of waxed paper using a heavy rolling pin or mallet. You want them to be of uniform thickness.
  6. Dip the thighs first in the aquafaba, then into the crumbs, coating both sides. Place each on the baking sheet in a single layer. Spritz lightly with olive oil.
  7. Spread the drained garbanzos or chickpeas on the second sheet, sprinkle with lightly with olive oil and season with more Toasted Fennel Spice.
  8. Bake for about 30 minutes until the chicken is browned and cooked through, and the garbanzo beans are crisp. The beans might be done before the chicken so check periodically.
  9. Serve garnished with parsley.

    IMG_7600

    Crunchy crisp chickpeas

 

I think I will take this one to the Fiesta over at Angies, it’s Fiesta Friday #229 and I am the co-host this week. Come on over, and please add your own link. Make sure to read the directions though so you are included in the voting.

June – Lemony Chicken Wings with Potatoes

June – Lemony Chicken Wings with Potatoes

Here is a one dish dinner, you only need a salad or some type of green vegetable to round things out. Chicken wings are a popular item this time of year. Use the smallest new potatoes or fingerlings available, or cut larger new potatoes into halves or quarters.

Lemon Chicken Wings with Potatoes

Perfect food for eating outside on the first warm summer evening.

This is more a Mediterranean/Greek style dish than your traditional bar snack chicken wing recipe. You can use the larger drumette portion of the wing or the midsection or even the entire wing. I had to use a mixture, with the onset of grilling season (and the basketball finals) chicken wings were in short supply. These wings are baked with wine, lots of lemon slices, olive oil, garlic, rosemary, plenty of black pepper and s pinch of red pepper flakes. The potatoes bake in the juices, both are delicious right out of the oven but the leftovers were good as well at cool room temperature.

These chicken wings come from the oven crispy brown in places, as do the potatoes. This is finger food so provide lots of napkins.

Roasted Lemon Chicken Wings with Potatoes

Ingredients:

  • 2 pounds very small potatoes, such as fingerlings, whole or use medium-size yellow-fleshed potatoes cut in halves or wedges
  • 3 pounds chicken wings
  • Salt and pepper
  • Pinch red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 6 small lemons (prefer organic unwaxed), cut in to 1/4 inch half moon slices
  • 6 large rosemary sprigs, leaves stripped
  • 8 garlic cloves, minced
  • 1 cup dry white wine or rose
  • chopped fresh or dried oregano for garnish (I didn’t have any available and used arugula)

Method:

  1. Heat oven to 400 degrees F. Rinse potatoes (trim if necessary) and pat dry.
  2. Spread the chicken wings on a baking sheet or cutting board in one layer. Season both sides of the wings with salt and freshly ground pepper, sprinkle with red pepper flakes as desired.
  3. Transfer the seasoned wings to a large bowl. Add olive oil, lemon slices, rosemary and garlic. Toss well to coat the wings.
  4. Place the potatoes in the bottom of a roasting pan. Arrange the seasoned wings and lemons slices over the potatoes in a single layer. Add the wine and cover the pan tightly with foil.
  5. Bake, covered, for about 45 minutes until the potatoes are tender. Remove the foil and increase the oven temperature to 425 degrees F.
  6. Replace the pan in the oven and bake for another 20 minutes or until browned.
  7. Turn the wings and bake for another 20 minutes so both sides are brown and crisp.
  8. Serve hot or cool to room temperature, garnished with fresh or dried chopped oregano if available.

 

Roast Lemony Chicken Wings with Potatoes

Browned Lemon Chicken Wings

Lemony Chicken Wings

The lemon slices end up being sweet and the juices just needed you to mash a few potatoes to soak it up.

This recipe came from the New York Times, from the City Kitchen by David Tanis.

I am taking it to share with Angie and the rest of the party at Fiesta Friday #229. And and guess what, I am the co-host this week. Click on the link to see all the lovely blog posts that are on the list. And please, read the link directions and add your own.