Yeah. My bad. 7+ days and no post? Yes. I’m still eating. Just been a bit busy. Tonight’s recipe can be made in less than 30 minutes and is one of my go to things to make because you can start with the chicken and make anything. Pasta, sandwiches, salad can all be based on this chicken. The best part is probably that it only has 5 ingredients.
2 medium skinless chicken breast
1 teaspoon of salt Salt
1-2 teaspoons fresh ground black pepper
2 tablespoons of butter
Slice the chicken breasts horizontally so they’re half as thick and will cook faster. Marinate the slices in a large bowl with the salt, juice of half the lemon and pepper. Let the chicken sit for 5-10 minutes. The marinade is going to get a weird white creamy consistency. Fear not. This is the chicken juice and proteins reacting with the acid. It will not kill you and things have not gone horribly wrong.
If your breast slices are more than 3/4 of a inch thick preheat your oven to 350 degrees. Over a medium high flame melt a 2 tablespoons of butter in saute pan. When the butter just starts to brown add the chicken. Cook the chicken for 5 minutes on each side to a nice golden brown. Remove the chicken from the pan. Poke your chicken with a fork or knife tip and let a bit of juice run out. Is the juice pink? Yes? It’s not done yet. Finnish the chicken in the oven for 5-10 minutes until its either 160 degrees inside or the juice runs clear. Let the chicken rest for 5 minutes and congrats! All done. I got it in the pictures with some broccoli.
This is a rich and spicy dish that’s great on a cold winter night. The smell this will fill your kitchen with is alone worth cooking it.
3-4 chicken thighs, skin on
1 cup of coconut milk
1-2 cups of chicken stock
1-2 gloves of garlic
1/4 teaspoon red pepper flakes
2-3 teaspoons of madras curry
1/4 of a cup of julienned Thai basil, regular basil will do if you can’t get Thai
Peel the carrot and potato. Slice the carrot into rounds. Cut the potato lengthwise and slice the potato into 1/4 inch thick slices. Mince the garlic and chop up the onion. Rinse off the chicken and pat it dry. Salt and pepper the chicken. Preheat the oven to 350 degrees.
Heat a tablespoon of oil in a large sauce pan over high heat. When the oil begins shimmering add the chicken skin side down. Brown both sides of the chicken. Transfer the chicken to a shallow baking pan and place them in the oven to continue cooking.
For the sauce, pour away all of the fat in your pan but 1-2 tablespoons. Add your onions, garlic and spices and saute them for 3-4 minutes. Add the coconut milk, stock and remaining vegetables. Bring this to a boil and simmer covered for 5 minutes. Remove the chicken from the oven at this point and place each piece skin side up in the sauce.
The sauce should come up to just about half way up the chicken and if it doesn’t add stock until it does. Let this simmer for another 5-10 minutes until the vegetables are tender and the chicken is 160F at the bone.
Plate this with a healthy ladle of the sauce and vegetables in a bowl with a piece of chicken on top and a generous sprinkling of basil.
On a side note. This sauce with In n Out french fries is an experience. Legend
When you buy a chicken whole they usually come with giblets. Lots of people just discard these or use them in gravy, but I use them to make a snack while I’m waiting for the chicken. Now I know you’re like whoa whoa whoa why we getting all Hanibal here? I think there’s a certain stigma around eating organ meats these days and let me let you in on a secret. Roast chicken breast also started its journey to our mouths inside a chicken so there’s not really any difference between the breast and liver in terms of where it came from. The giblets are good eats and there’s no reason to not enjoy them.
1 chicken’s giblets, this usually includes the liver, gizzard and heart
1 teaspoon flour
2-3 medium shallots
few tablespoons cream
3 tablespoons of butter
salt and pepper
flat leaf parsley
Finely dice the shallot. Rinse and dry off the giblets. Salt and pepper them. Dust them with flour and you’re good for prep.
Melt the butter in a pan over medium high heat. Add the shallots and saute for a minute or so. Add the giblets and let them sear on one side for 4-5 minutes.
Flip them and continue to cook until the juices from them run clear. Remove from the pan. Add the cream and stir. Add a bit of stock to thin if too thick.
Start with a spoon or two of the sauce. Place giblets on top and finish with a bit of chopped parsley.
So I’m going to make a confession. I have skeleton’s in my fridge. I keep them in the back in that dark spot that no one looks next to my guilty pleasures.
Seriously though, whenever I roast a chicken I carve it and save the carcass/bones for stock. Sure, you could just buy chicken broth and the bought stuff will do, but I’m a nose to tail guy and the bones land somewhere in between there. Waste not want not I always say. Anyways, home made stock is practically liquid gold. It can come in handy for everything from blanching vegetables to the base for a soup to adding that last dimension to a sauce. The stock I’m going to describe is very generic and simple. Feel free to add some fresh thyme and bay leaves to spice it up a bit.
1 roasted chicken carcass
1 stick of celery
half a medium onion
1 clove of garlic
few tablespoons of olive oil
Dice your mire poix fairly fine. Mince the garlic and that’s it for prep.
Add a few table spoons of olive oil to a stock pot and add the vegetables. Sautee them for 3-4 minutes so they sweat a bit. Add the chicken bones and add enough water to just cover the chicken. Bring to a vigorous boil and simmer on medium low for 3-4 hours. Skim off the oil and gross bits and you’re good to go forth and cook. I like to freeze the stock in a ice cube trays so I can have stock blocks on demand. Otherwise the stock will last for a week or so just in the fridge. You’ve probably noticed I forgot the salt. This isn’t true. I’ve remembered the salt. In fact I’ve very importantly remembered to not add it. It’s easy to add salt to un-salty broth. It’s very hard to cover up the diluted flavor of over salty stock that’s been cut with water.
Don’t season your stock. Season the dish the stock goes into.
An oven is an amazing thing. A magic box that you put things in and delicous comes out. You can have no culinary skill. I being a case in point. Well, the oven can fix that. Roast chicken is a very simple succulent juicy entree that can go with a variety of sides.
1 whole medium to small chicken
salt and pepper
parsley for garnish
Preheat the oven to 425 F. Remove your chicken from packaging and rinse it out.
ProTip: Most chickens sold whole come with giblets and a neck. Probably not the set that your particular chicken was born with, but that’s besides the point. They’re usually stored in the body cavity. Remember to remove these and set them aside for gravy or sauteing.
Pat the chicken dry. Sprinkle a good amount of salt and pepper into the body cavity. Truss the chicken if you have some butchers twine.
Trussing the chicken pulls the legs to the body, which makes the density of the bird more consistent and results in more even cooking, but if you don’t have twine it’s fine. It’ll still be edible.
Liberally salt and pepper the outside of the bird, place it in a shallow roasting pan and we’re good for prep.
Put the chicken in the oven. Thats it! That simple. You’re well on your way to giving Thomas Keller a run for his money. At this point you may start drinking or entertaining or whatever you like. The most important thing to do is to not open the oven. Don’t baste it. Don’t open the door to say hullo. Let the oven do its magic.
At about 45 minutes start checking the chicken for doneness. The chicken will be done when the breast meat has reached 165C or the juices from the body cavity run golden and clear, not pink. If its not done at the 45 minute mark give it another 10-15 minutes and check again. Let the chicken rest for 15-20 minutes.