Oven-Roasted Chicken Shawarma Recipe - NYT Cooking. Braised Chicken Thighs with Tomato and Garlic Recipe on Food52. Chicken Jardiniere. My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking.
Jardiniere means “gardener” in French, and the vegetables change according to what is in season or in my garden. The stew is easy to put together, and it gets better every time you reheat it. Ingredients Directions. Whole Roasted Chicken with Anchovies and Olives. Few things say “family meal” like a roasted bird.
Stop in at your local Italian deli to get your provisions for this homey roasted chicken as it likely carries the best-quality brands of jarred goods. You’ll appreciate the flavor that the salty anchovies and olives impart to the chicken meat when they rest under the skin during roasting. No need to truss your bird before roasting, as the lemons fill the inside cavity while keeping the meat moist and providing a note of citrus. One 3-pound chicken, giblets removed2 lemons, quartered1 sprig fresh rosemary1/4 cup pitted olives4 anchovies packed in oil, rinsed under cold running water10 ounces kale, trimmed, any variety (about 4 cups leaves)1 tablespoon olive oilSea salt Preheat the oven to 400˚F.
The Splendid Table. In the 1950s, when poultry was more expensive than either fish or beef, Arroz con Pollo was the preferred dish for special occasions and Sunday family gatherings.
It's a one-pot meal that's still perfect for feeding a crowd. Carmen Calzada shared her family's recipe with me. Flat Roast Chicken. How many times have I made roast chicken over the years?
Thousands. How many ways? Too many to count, but every couple of years, I change my technique. Speed has become more and more of a concern--getting the food out fast to a horde of ravenous males. One day, in a rush, we simply cut the backbone out and laid the whole bird flat, seasoned it with salt and pepper, and cooked it in under an hour. Ingredients 1 whole chicken, 3 to 4 pounds, backbone removed Coarse salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons unsalted butter 3 tablespoons fresh lemon juice 1/4 teaspoon crushed red pepper flakes (optional) 2 garlic cloves, smashed and peeled (optional) Hard-Fried Chicken. Grilled Lemon-Oregano Chicken Drumsticks Recipe. Turmeric Chicken with Sumac and Lime. 1 teaspoon ground turmericSea salt and freshly ground black pepper4 bone-in chicken thighs2 tablespoons grapeseed oil3/4 cup water4 cloves garlic, minced2 juicy limes, halvedSumac, for garnish In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper.
Flavor-Pounded Chicken. For years I had zero respect for boneless, skinless chicken breasts and questioned why anyone bothered with a food so bland and oppressively dry that eating it feels like chewing on a towel.
But as I set off on the path to eat better, I couldn’t help but come face-to-face with boneless, skinless chicken breasts. They’re lean, full of protein, versatile, and, as it turns out, capable of carrying a ton of flavor and juiciness if you cook them right. To do this, I butterfly the breast and pound the meat thin, so it cooks evenly and quickly without drying out. This also increases the surface area of meat touching the pan, leading to that deeply flavorful crust I want. Slow Down and Relax Grilled Chicken. If you have ever tried to convince yourself that "black and crusty" is exactly how you like your chicken, then you know first-hand the ambiguous art of cooking over an open flame.
Cooking outdoors without the high-tech benefits of thermostats and heavy gauge saucepans requires greater vigilance and knowledge than anything demanded from indoor cooking, but there's an easy way to tilt the odds in your favor -- indirect grilling. Instead of putting food directly over the heat, you keep the food away from the flames so that it has time to cook through without burning on the surface.
Because the bird is nowhere near the flame, you can walk away without any fear of ending up with chicken briquettes. Roast Chicken with Sumac, Za'atar, and Lemon. This is a simplified version of the traditional Palestinian dish m'sakhan, in which chicken is spiced with sumac and then roasted in the oven over bread.
Sumac and za'atar that we love and use so much are combined here with fresh lemon to give the chicken a powerful sharp kick. It works fantastically well and is almost addictive. Lemon Thyme Chicken Thighs — Weeknight Dinner Recipes from The Kitchn. (Image credit: Nick Evans) There needs to be a revolution in the poultry world.
While many people think that boneless, skinless chicken breasts are the end-all-be-all for a chicken recipe, chicken thighs deserve the real love. When cooked correctly (which isn't hard), chicken thighs will make the most succulent chicken you'll ever eat, with a perfectly crispy skin. The key to cooking chicken thighs is to start them in a cold cast iron skillet. Yep, you read that right. Then just don't touch them for 14 to 15 minutes. Once they have crisped nicely in the skillet, dot your thighs with lemon slices and fresh thyme sprigs and finish them in a 400°F oven for another 13 to 15 minutes, depending on the size. If you're in doubt on the cooking time, leave them in for another few minutes. One or two of these thighs makes a perfect weeknight dinner, with a side salad and maybe a slice or two of garlic bread! Lemon Garlic Chicken. One-Pan Roast Chicken and Potatoes Recipe - Cook's Country. Foolproof Roast Chicken.
This is the best method I know for making perfect roast chicken.
Even novice cooks find it foolproof. By some mysterious chemistry (the discovery of Marcella Hazan) roasting a chicken with a lemon in its cavity guarantees exceptionally crisp skin, very moist flavorful flesh and abundant pan juices, with no added fat: in short everything one could ask of a roast chicken but which ordinarily achieved by slathering the bird with butter. I roast the bird breast-side-down for the first 20 minutes so that the juices flow to the breast, and the breast, which takes less time to cook than the legs, is protected from intense oven heat. Ingredients Instructions Preheat the oven to 350°F. Rinse the bird inside and out with cold water; pat dry with paper toweling.
Chicken Drumsticks, Ethiopian Style Recipe. Check out these Ethiopian chicken drumsticks from Hank Shaw! The berbere spice mix is outstanding. ~Elise This dish sounds a lot more exotic than it really is. Soy-Glazed Black Pepper Chicken Recipe (The Hakka Cookbook) One of the most interesting Asian cookbooks released this year had no color photographs. Yes, no food porn was in The Hakka Cookbook by Linda Lau Anusasananan. In an era where readers love to cook with their eyes, it was a gutsy move on UC Press to publish a cookbook only graced by simple watercolors. Without photos to distract, you have to read and flip each page (imagine that!) , following the author’s journey through a cuisine and culture.
The Hakka Cookbook may seem like it’s for Chinese food geeks -- there are maps, Chinese characters and Romanized pinyin Mandarin.