Tag: roasting pan

Greek Style Spatchcocked Chicken

Greek Style Spatchcocked Chicken

by Pam on October 29, 2013

I was in the mood to roast a chicken and I was craving Greek flavors so this recipe was born. I decided to Spatchcock the chicken and cook the veggies with a bit of chicken broth together with the chicken which resulted in a moist and tender chicken, flavorful sauce, and delicious veggies. I served this chicken with my Garlic Rice[1] and we spooned a bit of the sauce and the tomatoes, onions, garlic, and olives on top of the rice  and it was AMAZING. I also paired this recipe with the Roasted Brussel Sprouts with Garlic, Lemon, and Feta[2] and it was a delicious meal!

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink[3]. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of  the bird so it’s evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and  into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.

 



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Greek Style Spatchcocked Chicken




Yield: 8

Cook Time: 60-75 min.



Ingredients:

1 5 lb whole chicken, giblets removed from cavity
2 cups of grape or cherry tomatoes
1/2 sweet yellow onion, sliced
Handful of kalamata olives, halved
10 cloves of garlic
Drizzle of olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Oregano, to taste
3/4 cup chicken broth

Directions:

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of the bird so it’s evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Brussel Sprouts with Garlic, Lemon, and Feta (www.gordon-ramsay-recipe.com)
  3. ^ Cookthink (www.cookthink.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Million Dollar Chicken – Of Course It Tastes Rich!

This take on the Standard Grill’s famous “Million Dollar
Chicken,”
showed me once again that so many of life’s great culinary pleasures
happen when you least expect them. I saw this recipe featured on TV recently,
and chose to try it for two main reasons: one, it’s slathered in crème fraiche;
and two, it’s roasted over caramelized, chicken drippings-soaked bread.


I know, we had you at “slathered in crème fraiche,” but it
was the bread that I was really looking forward to when I pulled this out of
the oven, which is why I was so bummed when I thought I’d ruined it. Since I
got greedy and used an extra slice of bread, and also used a larger roasting
pan, the bread cooked to what would generously be referred to as
“golden-black.”

Several times during the glazing at the end, I contemplated
tossing them out and simply making a joke about it during the narration, but
I’m SO glad I didn’t. I can’t explain why, but not only didn’t it taste like burnt
toast, it truly tasted fantastic. For purely aesthetic reasons, I’ll
encourage you to use a smaller roasting pan, which will better insulate the
edges of the bread, but I wasn’t exaggerating when I described just how great
it really was. I promised to stop using the word “unctuous,” but it actually
seems appropriate here.


It was so saturated with chicken fat, caramelized juices,
and crème fraiche, that the bitterness from the darkest parts of the bread
seemed to balance the richness somehow. The point is, if mine was good this
dark, one shade lighter should get you even closer to million dollar chicken
nirvana. I hope you give this “rich” combo a try soon. Enjoy!


Ingredients for 4 portions:
4 1/2 pound whole chicken
salt and pepper to taste
1 lemon
1 bunch fresh thyme
1 bay leaf
3 cloves garlic (original recipe calls for adding a few cloves of garlic in the cavity with the herbs and lemon – I didn’t, since I had included garlic in the last twelve things I’d eaten, and was taking a break, but feel free to add!)
olive oil, as needed
3 thick slices day-old French bread (I used sourdough)

For creme fraiche glaze:
1 cup creme fraiche
1 zest of one lemon
juice of one lemon
1 tablespoon grated shallot puree
1 teaspoon Aleppo pepper

– Cook at 450 degrees F. for one hour, then glaze, cook for
10 minutes, and repeat until chicken is done. (Note: If you use a different
size chicken, you’ll obviously need to adjust your times. Cook until internal
temp in thickest part of thigh is 165 degrees F.)

– The original recipe from the Standard Grill in NYC calls for finishing with Maldon sea salt. I didn’t, but that always a nice option.

Roasted Turkey

Roasted Turkey

by Pam on November 20, 2013

I made an early Thanksgiving dinner last Sunday and I wanted to make a roasted turkey that was simple and delicious. I looked in my cooking “bible” The New Best Recipe Cookbook from the editors of Cook’s Illustrated and found the perfect recipe. I loved the technique they used for cooking the bird. First you brine the bird for four hours then you let it dry out in the refrigerator for at least 8 hours (up to overnight). When you are ready to roast the turkey you first spread a little bit of butter all over the bird then simply season it. Next, cook the bird breast side down for awhile. Then, carefully turn the bird onto it’s side, baste it, and cook for a little bit. Next, flip it to it’s other side, baste it, then cook for awhile. Finally, place the bird breast side up, baste it, then finish roasting until the bird is done. Doing this made the turkey cook very evenly and the breast meat stayed moist and tender while the dark meat finished cooking. I thought it might be difficult to do but it was actually super easy. It turned out to be a beautifully cooked bird that was flavorful, moist, and super delicious. We all enjoyed it!

Remove the neck (and anything else) from the cavity of the turkey. Dissolve the salt in 2 gallons of cold water in a large stockpot or clean bucket. Add the turkey and refrigerate or set in a very cool spot (4o degrees or colder) for 4 hours.

Remove the turkey from the brine, rinse well under cool running water, and pat dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry for at least 8 hours or overnight.

Adjust the oven rack to the lowest position and preheat the oven to 400 degrees. Toss one third of the onions, carrots, celery, garlic, thyme, and sage along with 1 tablespoon of butter into the turkey cavity then season the cavity with sea salt and freshly cracked pepper, to taste. Bring the turkey legs together and truss[1] the bird.

Drizzle the olive oil in the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of  water over the vegetables. Set a roasting rack in the pan. Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper, to taste. Place the turkey, breast side down, on the rack.  Place into the oven and roast for 45 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over so I balled up some tin foil to hold the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tinfoil and the bird – it worked great! Baste the bird again then place back into the oven for 15 minutes. If there isn’t much liquid in the bottom of the pan, add another 1/2 cup of water.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so the other leg/thigh-side is up with the couple of wads of paper towels you used before. Side Note: Use the balled up tin foil and onions to hold up the bird again. Baste the bird again then place back into the oven for 15 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so it’s breast side up with the couple of wads of paper towels you used before. Baste the bird really well then place back into the oven to finish roasting, about 45 minutes or until the breast registers 165 with a meat thermometer and the thigh registers to 170-175.

Remove from the oven to a carving board and let the bird rest for at least 20 minutes before carving. Enjoy.

 



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Roasted Turkey




Prep Time: 4 hours brine + 8 hours in the refrigerator

Cook Time: 2 + hours



Ingredients:

2 cups of table salt
1 (12 lb) turkey, rinsed thoroughly
2 tsp olive oil
2 medium onions, chopped coarse
3 carrots, chopped coarse
3 stalks of celery, chopped coarse
3 cloves of garlic
Several sprigs of thyme, divided
Several leaves of sage, divided
3 tbsp butter butter
Sea salt and freshly cracked pepper, to taste

Directions:

Remove the neck (and anything else) from the cavity of the turkey. Dissolve the salt in 2 gallons of cold water in a large stockpot or clean bucket. Add the turkey and refrigerate or set in a very cool spot (4o degrees or colder) for 4 hours.

Remove the turkey from the brine, rinse well under cool running water, and pat dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry for at least 8 hours or overnight.

Adjust the oven rack to the lowest position and preheat the oven to 400 degrees. Toss one third of the onions, carrots, celery, garlic, thyme, and sage along with 1 tablespoon of butter into the turkey cavity then season the cavity with sea salt and freshly cracked pepper, to taste. Bring the turkey legs together and truss the bird.

Drizzle the olive oil in the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of water over the vegetables. Set a roasting rack in the pan. Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper, to taste. Place the turkey, breast side down, on the rack. Place into the oven and roast for 45 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over so I balled up some tin foil to hold the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tinfoil and the bird – it worked great! Baste the bird again then place back into the oven for 15 minutes. If there isn’t much liquid in the bottom of the pan, add another 1/2 cup of water.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so the other leg/thigh-side is up with the couple of wads of paper towels you used before. Side Note: Use the balled up tin foil and onions to hold up the bird again. Baste the bird again then place back into the oven for 15 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so it’s breast side up with the couple of wads of paper towels you used before. Baste the bird really well then place back into the oven to finish roasting, about 45 minutes or until the breast registers 165 with a meat thermometer and the thigh registers to 170-175.

Remove from the oven to a carving board and let the bird rest for at least 20 minutes before carving. Enjoy.



 

 

 

References

  1. ^ truss (www.finecooking.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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