The Perfect Roast Chicken?

I personally don't believe there is a 'perfect' method for roasting a chicken.  There are many different methods and techniques that will yield that crisp, juicy skin and succulent, tender meat.  It really depends on the result that you would like to acheive.  Are you looking for a burst of flavor?  Is presentation key?  Do you want perfectly moist chicken breasts?

I love experimenting with new approaches but I do have a few steps that I find key to getting my desired flavor and texture.  To start, I always rub butter under the skin to help keep the meat moist and add a bit of flavor.  Make sure to season your chicken well, both inside and out.  For added flavor, stuff the cavity with a combination of herbs and aromatics, not only to flavor the meat but the pan juices as well.  Take advantage of the pan juices!  There's nothing better to serve your chicken with than those juices that have been roasting away.  Look forward to a delicious, comforting dinner and leftovers for lunch!

Honey Roasted Chicken with Rosemary

Ingredients

1 (5 pound) chicken, rinsed and patted dry
5 sprigs rosemary
3 lemons, 1 quartered, 2 juiced and zested
3 tbsp butter
4 garlic cloves, peeled
1/2 onion, quartered
2 tbsp olive oil
1/2 cup honey
Salt and pepper
2 cups chicken broth

Directions

1. Preheat the oven to 450.

2. Chop 3 rosemary sprigs and combine with butter and lemon zest.  Use your fingers to separate breast and leg skin from the meat and rub butter mixture under the skin.

3. Stuff the chicken cavity with remaining rosemary, garlic, lemon quarters and onion and place in a roasting pan. 

4. Combine the oil, honey, and lemon juice and pour over chicken. Season with salt and pepper.

5.  Roast the chicken for 15 minutes.  Baste the chicken and add half of the broth to the pan.  Reduce the temperature to 375 degrees and cover with foil.  Roast for 45 minutes. Baste the chicken again and add the remaining broth.  Roast for an additional 30 minutes or until an internal temperature of 160 degrees at the thickest part of the leg.

6. Remove the chicken, cover, and let rest for 15 minutes before serving.  Pour the pan juices into small saucepan and spoon off fat.  Cook over medium high for 10 minutes to reduce.  You may also thicken sauce by adding a slurry of cornstarch (mixture of cornstarch with a bit of water).  Season and serve over chicken.

Any tips and tricks you'd like to share for your perfect roast chicken?

Happy Chinese New Year!

The Chinese New Year, also called Lunar New Year as it is based on the lunisolar Chinese calendar, fell on February 14th this year.  2010 is the Year of the Tiger.  The Tiger, the third sign in the Chinese Zodiac cycle, is a sign of bravery. It is thought to keep away the 3 main tragedies of a household - fire, theives, and ghosts.  Let's hope!

In honor of the New Year, I made a lunch creating my recipe based off Chinese symbolism in the ingredients.  I was actually inspired by a noodle recipe on Martha Stewart's Chinese New Year episode.  My recipe ended up quite different than what I saw, but turned out quite tasty nonetheless!  I used long uncut noodles as they represent longevity in life and added chicken which symbolizes health and prosperity.  I served the noodles on a square plate and topped with rings of fresh green onion as circles represent heaven and squares represent earth.  If you are looking forward to a healthy and prosperous 2010, try my recipe below!

Long-Life Noodles with Wok-fried Chicken and Vegetables

Ingredients

2 chicken breasts, cut into pieces

2 tablespoon vegetable oil, divided

2 garlic cloves, finely chopped
1 1/2 tsp ginger, finely chopped
1 stalk celery, julienned
1 leek, julienned
6 stalks green onion, julienned
1/2 cup shiitake mushroom caps pieces
1 1/2 tbsp Shao Hsing wine
1/4 cup plus 2 tbsp chicken broth
1 tbsp oyster sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 tsp black pepper
1 8 oz package chinese long-life noodles, cooked

Directions


1. Heat 1 tbsp vegetable oil in wok over high heat.  Add chicken and cook for 5 minutes until browned.  Transfer to bowl.

2. Add 1 tbsp vegetable oil to wok. Add garlic and ginger and cook, stirring, for 1 minute.  Add celery, leeks, 2 tbsp broth, mushrooms, and wine and cook, stirring, for 30 seconds. Transfer to bowl with chicken.

3. To empty wok, add remaining broth, oyster sauce, sugar, and salt.  Bring to simmer and add noodles and cook, tossing until liquid is mostly absorbed. Return chicken vegetable mixture to pan, toss with noodles, and cook for 2 minutes.  Serve immediately.

I also followed another tradition by cleaning  house which is thought to sweep away ill-fortune making way for good luck.  I was just trying to take advantage of my fiance being out of town on business. 

New Ingredient: Sumac

Very common in Middle Eastern cuisine, in it's ground form, it adds a great lemony flavor to your dish.  It's rich color also makes for nice presentation when sprinkled on top.  Prior to lemons, Romans actually used this as a souring agent.  I had never given this spice much attention until my friend Kelly expressed her undying love for the purple powder.  I figured that I must be missing out and I sure was! 

Using sumac, I made a tangy spice rub for my grilled chicken and served it on top of a funky salad.  Turned out great and was the perfect dish for a hot summer day!  Healthy too ;)

Sumac-rubbed Chicken

Ingredients

4 chicken breasts

3 tbsp sumac

3 garlic cloves crushed

1 lemon, zest and juice

2 tbsp extra virgin olive oil

Salad:

1 can chickpeas

1 cucumber, chopped

1 red onion, chopped

1 chili, finely chopped

1 handful arugula (rocket)

1 tbsp lemon juice

1 tsp sugar

2 tbsp extra virgin olive oil 

S&P

 Directions

1. In large plastic bag, combine chicken and all ingredients for the marinade.  Marinate atleast 30 minutes in the refrigerator.
2. For salad, combine all ingredients through arugula.  For dressing, whisk lemon juice and sugar together.  Gradually add olive oil while whisking to emulsify.  Combine dressing and salad and season to taste.
3. Grill the chicken over medium high heat 4-5 minutes on each side until cook through. Slice and serve over salad.  Enjoy!

Sustainable Cooking with Chicken!

A few days ago, I came across some organic whole chickens on sale, what a find!  Despite the fact that we had our meals planned for the next couple of days and I had no real use for it, I couldn't pass that up!

I decided to roast the chicken and make some chicken salad for a snack, then use the leftover bones and skin to make chicken stock.  I love the idea of using all parts of the chicken - it's both economical and environmentally friendly.

To roast the chicken, I simply used olive oil, salt, pepper and threw a few garlic cloves in the cavity.  I removed and shredded the meat and reserved the carcass for my chicken stock.  Don't forget to save this guy...

I wish for... a light, summery chicken salad...

Southwest Chicken Salad

Ingredients

1 roasted chicken, meat shredded

1 ear of corn, grilled *

1 red pepper, chopped (not in mine but I would have used it if I had it!)

1 medium onion, chopped

1 tablespoon cilantro, chopped

1/2 cup mayo

1 tsp adobo sauce

1 tsp fresh lime juice

1/4 tsp cumin

S&P

* sweet canned corn may be substituted

Directions

1. Combine shredded chicken, corn, red pepper and onion.

2. For sauce, combine mayo adobo sauce, lime juice, cumin, and salt and pepper to taste.  Add to chicken mixture.  Chill and serve.

Note:  I don't like much dressing on my chicken salad so you may want to increase measurements for the dressing, possibly even double.

Light and delicious!

Not really your sandwich-friendly chicken salad,

better eaten by itself, over greens, or with some tortilla chips.

Homemade Chicken Stock

Ingredients

Leftover bones and skin of 1 roasted chicken

1 onion, quartered

2 carrots, sliced into 1 or 2 inches pieces

2 stalks of celery, sliced into 1 or 2 inches pieces

3 thyme sprigs

3 parsley stems with leaves

2 garlic cloves, bashed

1 bay leaf

10 peppercorns

salt

Directions

1. Add all ingredients to large pot and cover with cold water.

2. Simmer for 4 hours, skimming fat as necessary.  Strain and discard solds.  Cool for 1 hour.

3. If necessary, skim any additional fat.  Refrigerate or freeze as desired.

 

This will be great as a base for soups, risotto, braised chicken, or whatever you want to use it for!  Enjoy!

On the 10th Day of Chrismas, the Recipe Diva made for me...

Southwest Chicken Chili

Not to toot my own horn, but you MUST make this soup.  It was DELICIOUS!  My biggest mistake was not making more! 

With all of the wintery weather up here in Chicago, I wanted to make a hearty but healthy soup with a bit of a kick!  I figured my diet will be starring turkey and ham for the next few days, so chicken was my protein of choice.  It ended up being sort of a mix between tortilla soup and chili but it worked!  Enjoy!!

Ingredients

2 chicken breasts, roasted and shredded

2 tbsp extra virgin olive oil

1 onion, chopped

3 garlic cloves, minced

1 can fire-roasted tomatoes

1 can tomatillos, chopped

1 box (32 oz) organic chicken broth

1 tsp cumin

1/2 tsp ground coriander

1/2 tsp chili powder

2 cans white beans drained

S&P

Directions

1.  For chicken, purchase and shred roasted chicken or season 2 chicken breasts, toss with olive oil, roast until cooked through and shred. 

2.  Heat olive oil over medium high heat and sautee onions and garlic for about 3 minutes.  Add remaining ingredients including chicken and simmer for 15 minutes.

 Served with sliced avocado, sliced limes and torn cilantro.

Modify this recipe according to your own tastes!