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    Bringing back the lost art of home cooking.
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    Mar 15, 2011 5:48PM

    Juiciest Roasted Chicken Ever!

     

    Yup!  It's true.  I have finally roasted the juiciest chicken EVER, and it has nothing to do with it being farm-raised, or organic or cage-free (although it should be).  What is the secret?  The secret is sliding a flavorful compound butter underneath the skin of the chicken.  This is a life altering trick.  Not only does it make the white meat incredibly moist, it will infuse it with the flavor of the compound butter.  YUM!!!  Once you have tasted this, you will never have roasted chicken prepared any other way.


    Juiciest Roasted Chicken Ever

    (courtesy of Kelsey Nixon)

     

    1 (6-pound) roasting chicken

    4 tablespoons unsalted butter, softened

    3 tablespoons minced fresh thyme, plus 1 handful for stuffing

    4 cloves garlic, chopped

    2 teaspoons fresh lemon zest

    Salt and freshly ground black pepper

    1 lemon, quartered

    1 onion, coarsely chopped

    3 celery stalks

    3 carrots, unpeeled cut into thirds

    1 onion cut into quarters

    1 cup low-sodium chicken broth

    2 teaspoons all-purpose flour

    Roasted Chicken Variations, recipes follow

     

     

    DIRECTIONS:

    Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.

    In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.

    Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.

    Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.

    Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.

    Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.

     

    Kelsey's Roasted Chicken Variations:

    Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.

    Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

     

     

    0 Comments ~ Posted By GwennW
    Filed in: chicken ~ Tagged with: roasting, thyme, poultry, lemon, garlic, butter, Chicken
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    Oct 28, 2010 8:00PM

    Grilled Chicken Breast with Roasted Tomato Sauce

    Grilled chicken breasts can get boring.  I try to make some version of them at least once a week, so I am always looking for new ideas of how to serve them.

    This Roasted Tomato Sauce will really perk them up.  Spoon some of the sauce over the chicken and a bland, boring chicken breast becomes a new favorite family dinner.  I highly recommend doubling the recipe for the sauce because you will want leftovers.  The next day I poured the leftover sauce over grilled veggies and whole wheat pasta and it was delicious.  You could also use it as a spread for a turkey sandwich, drizzle it over an omelette, mix it in with rice, serve it over steak.... a million uses.

     

    Grilled Chicken Breast with Roasted Tomato Sauce

     


    1/4 cup vegetable oil

    2 cloves garlic, smashed

    Kosher salt and freshly ground black pepper

    4 boneless, skinless chicken breast halves

    Roasted Tomato and Onion Dipping Sauce, recipe follows

    Roasted Tomato and Onion Dipping Sauce:

    5 Roma tomatoes, halved (about 1 pound)*

    1 yellow or white onion, quartered

    3 cloves garlic, unpeeled

    1/4 cup extra-virgin olive oil

    2 teaspoons dried thyme

    1 to 2 tablespoons water

    Kosher salt and freshly ground black pepper

    *Cook's Note: The tomatoes do not have to be "good" tomatoes

    DIRECTIONS

     

    In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.

    Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.

    Preheat the grill to hot.

    Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.

    For the tomato sauce:

    Preheat the oven to 275 degrees F.

    Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic.

    Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency.

    Taste the sauce and season with salt, and pepper, if necessary.

     

    0 Comments ~ Posted By GwennW
    Filed in: chicken ~ Tagged with: roasting, tomatoes, grill
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    Jun 2, 2010 7:25AM

    Greek Roasted Chicken

    When the smell of a roasting chicken permeates your house, you can't help but get hungry for dinner.  There are an infinite number of ways to prepare a fryer, and it is almost silly to use a recipe, but this one is too good not to share.

    Using a classic combination of dried Greek spices and fresh vegetable and herbs, you have the perfect centerpiece of a Mediterranean meal.  Double the recipe, and you have amazing leftovers for chicken salad, quesadillas, sandwiches or BBQ chicken pizza.

     

    0 Comments ~ Posted By GwennW
    Filed in: chicken ~ Tagged with: roasting, Greek