Peking-Style Roast Chicken {Summer Slim Down Series #8}

 

Dear Mr. Jacques Pepin,

I wanted to cook a healthy meal that the whole family loves, roast chicken. We all love roast chicken and we also love using the leftover in dishes throughout the week, so I turned to you and your French ways for a good roast chicken recipe. Now, maybe some of this is my fault. I suppose I was walking on the wild side yesterday because I chose your Peking-Syle Chicken.

I chose this particular recipe because we were featuring condiments, sauces, dressings, and all manner of sauces over at I Heart Cooking Clubs. When I saw your recipe for Peking-Style Chicken using soy sauce, honey, Tabasco, and balsamic vinegar I thought, "great, I can kill two birds with one stone."

I started with a really good organic chicken. We can roast any chicken, but a quality organic chicken always tastes a whole lot better.

Then I unpacked my chicken from the wrapping and decided that I wasn't going to take out the wishbone in order to make it easier to carve. I do not like handling raw chicken, Jacques. I always short change this part. I also didn't truss the chicken like you wanted me to because again, I dislike handling raw chicken. I trussed the bird real quick while grimacing and cringing on the inside. I was a vegetarian for 7 years for this reason. I do not dealing like with raw meat.

After washing my hands one hundred millions times and wiping down every hard surface in my kitchen because I loathe raw chicken, I then proceeded to boil the chicken for 3 minutes and then simmer it for 2 minutes. I understand this will help crisp up the chicken skin, which is a desired goal for Peking Chicken.

Then I slathered my chicken with the Peking mixture of soy sauce, honey, Tabasco, and balsamic vinegar. This is going to be excellent I thought. Everything is looking good. Jacques will not let me down.

I slid that chicken in the oven and at the half hour mark it looked beautiful, with gorgeous color. I basted it with the Peking sauce again and slid it in for another half hour. When I pulled it out I panicked. Why was my chicken looking so burnt, Jacques? Do you know the horror I felt? Nevertheless, I persisted. I guess this chicken is meant to look burnt, so I slather it with the remaining Peking sauce and stick it back in the oven. Now I am fretting and freaking out because I'm counting on you for a wonderful roast chicken. Except, the air smells somewhat acrid in my house - a burning smell like hot burning soy sauce and vinegar. I start totally questioning my choices and I run to the kitchen to cover my chicken with tinfoil so the skin won't get any darker. I know this may prevent the skin from being crisp. I start freaking out about ruining the chicken.

After being in full-blown panic mode for at least 30 minutes, I pull the chicken out and the chicken is dark and burnt looking. It's as dark as my cast iron pan. The bright sunlight is reflecting off the chicken and I cannot get a good picture of my burnt-looking chicken. My husband is laughing at me because I'm taking a picture of a burnt looking chicken and I'm doing it over and over again with a craze. Then I start laughing like a maniac because Jacques, you have me taking pictures of a burnt ass chicken! Why am I taking pics of a burnt looking chicken? My husband watches me move the chicken all over the kitchen trying to get a decent picture and he bellows, "it will look burnt no matter what you do."

Finally, in an effort to defy my husband, I decide to cut the chicken and take a picture of the thigh and leg alongside my baby red potatoes and creamed peas. There I think, it doesn't look so bad now.

The crisis is averted. The skin is definitely crisp and the chicken is just fine, but we definitely prefer a more classic roast chicken and decide that we are not fans of the Peking-Style. 

That said, I will not be walking on the wild side for awhile, Jacques. I thought the chicken would have a dark red lacquered look, but oh no that just wasn't the case, was it Jacques? You've never really stressed me out before, or done me wrong, and the chicken really was ok, so I won't totally quit you, Jacques. However, I will take a break. A warning about the color, Jacques. That's all I ask for.

I still love you though,

Kim of Stirring the Pot

P.S. Here are some links to great roast chicken recipes that I've shared on my blog. Roast chicken is a great way to have a healthy meal and also enjoy some quick healthy leftovers.

The Very Best (and also the fussiest): Julia Child's Roast Chicken

The Second Best (but also my go-to recipe because Julia's is so fussy):  Ina Garten's Engagement Roast Chicken 

The Roast Chicken Smeared With 2 Sticks of Butter (and from the archives): Tyler Florence's Ultimate Roast Chicken 

 

Peking-Style Chicken

Adapted from Essential Pepin

by Jacques Pepin

Serves 4

1 chicken (about 4 pounds)

1-1/2 teaspoons honey

2 tablespoons dark soy sauce

1 teaspoon Tabasco sauce

2 tablespoons balsamic vinegar

12 ounces small button mushrooms, cleaned

1/2 cup water

Notes: I didn't have mushrooms so I added 2 heads of unpeeled garlic cloves to the bottom of my roasting dish prior to roasting the chicken. In my mind you can't go wrong with roasted garlic as a side.

Preheat the oven to 375F. Bring 10 cups water to a boil in a large pot.

Meanwhile, remove the wishbone from the chicken (I did not do this but will include directions below). Fold the wings of the chicken under the back and truss it with kitchen twine to help maintain the birds compact shape (I did not do this either).

Lower the chicken breast side down into the boiling water. Return the water to a boil over high heat (this will take about 3 minutes). As soon as the water is boiling, reduce the heat to low and simmer the chicken gently for 2 minutes. Drain and place the chicken breast side up on a rack in a roasting pan.

Mix the honey, soy sauce, Tabasco, and vinegar together in a small bow Brush the chicken on all sides with some of the mixture. Roast breast side up for about 30 minutes.

Brush the breast side of the chicken again with the honey mixture, then roast for another 30 minutes. 

Arrange the mushrooms in one layer under the rack in the pan and add the water. Brush the chicken with the remaining honey mixture and roast for 15 minutes longer.

Transfer the chicken to a platter. Pour the accumulated juices and the mushrooms into a saucepan. Let stand for 2 to 3 minutes, then spoon off as much fast from the surface as possible, and reheat if necessary. 

Cut the chicken into pieces and serve with the juices and mushrooms.

How To Remove The Wishbone From The Chicken: The wishbone is often removed from chicken, duck, and other birds to make carving easier. To remove the wishbone, place the bird on its back and lift the skin at the neck to expose the flesh. Slide the point of a paring knife along either side of the wishbone, cutting into the flesh (about 1/2 inch deep for a chicken). Then insert your thumb and index finger on either side of the wishbone and pry it out.

How To Truss A Chicken: Trussing a stuffed bird helps keep the stuffing in. Trussing also helps a bird hold its shape, whether it is stuffed or not, so it cooks evenly and looks better on the serving platter. Nevertheless, trussing is usually optional!

To truss a chicken, use fairly thick cotton kitchen twine, so it doesn't cut your fingers. Slide a length of twine under the tail and around the tips of the drumsticks, then cross the twine above the chicken and slide both ends of the twine under the tips of the drumsticks to create a figure 8. Hold the ends of the twine together, which will close the tail opening. Pull the ends of twine around the sides of the bird until they join at the neck end, next to the wings, and tighten the twine, securing it behind the wings or behind the stump of the neck; tie a double knot so the twine doesn't slide off. Remove the twine before serving. 

Julia Child's Roast Chicken {The Very Best Roast Chicken Ever}!

Way back in the day, before I was born, my Mom and my Grandma used to love watching episodes of Julia Child's The French Chef. They lovingly called Julia, 'Julia Chicken', because Julia was always prancing about with chickens on her show. 

I'm not sure if my Mom or Grandma ever cooked a Julia Chicken recipe. If I had to guess, I'd say probably not. My mom wasn't ever one for recipes. She was too much of a rebel, always doing her own thing in the kitchen, and in life. Plus, I never found any Julia cookbooks amongst their belongings.

Years ago, my Dad bought me Julia's Mastering The Art Of French Cooking, the 50th Anniversary Edition, for Christmas. It sat on my bookshelves, as part of my collection for years, until now.

I know everyone thinks of the classic Beef Bourguignon when they think of Julia. I can't help but think of Julia Chicken, and my Mom and Grandma.

This is our first week cooking the recipes of Julia Child, and I could hardly think of a recipe more fitting than Julia's Roast Chicken. NOW, THIS IS NOT YOUR ORDINARY RECIPE FOR ROAST CHICKEN! Oh no, ma'am. What sets Julia's recipe apart from the many other roast chicken recipes is the simple fact that Julia's chicken gets flipped and basted at 5, 10, 15-minute intervals, the entire time it cooks, making for a wonderfully buttery-flavored bird that is more reminiscent of a rotisserie chicken than anything else.  

The aroma of this chicken cooking is simply intoxicating! A lovely, buttery, juicy roast chicken like no other. I know my Mom and Grandma would approve, and I sure wish they could've tasted it, because they probably would've called her 'Julia, the Queen of Chicken.' I'm telling you folks, prior to this I was real fond of Ina Garten's Engagement Roast Chicken (and you should make that one too), but I dare say that Julia's recipe is better! Julia Child's recipe for Roast Chicken is THE recipe for Roast Chicken! Yes, it's finicky, and yes, you will be setting alarms and flipping your chicken back and forth for a while, but PLEASE DO YOURSELF A FAVOR AND MAKE IT! It is simply seductive!

Make sure to buy a high-quality chicken. I prefer organic and pasture-raised! It makes a difference. Trust me!

Julia's Roast Chicken {Poulet Roti}

Adapted from Mastering The Art of French Cooking

by Julia Child

Serves 4

A 3-pound chicken

1/4 teaspoon salt

2 tablespoons softened butter

a shallow roasting pan just large enough to hold the chicken easily

a small sliced carrot and onion

 a small saucepan

 2 tablespoons melted butter 

1 tablespoon good oil

a basting brush

salt, to season the chicken

1/2 tablespoon minced shall or green onion

1 cup brown chicken stock or chicken broth

salt and pepper

1 - 2 tablespoons butter

Note: A 3-pound chicken will cook for approximately 1 hour and 10 to 20 minutes. My suggestion is to start a timer, controlling the total cook time, while you set your oven to 5, 10, 15-minute intervals for turning the chicken. 

My chicken was 3.74 pounds and it cooked in about an hour and 20 minutes. However, I forgot to turn the oven temp down from 425 F to 350 F at the halfway mark so it probably would've cooked longer at 350F. 

It's worth noting that you want to make sure to find a roasting pan (I used my 10" cast iron skillet) that is just a touch bigger than the chicken. You want your roasting pan to "hug" the chicken. You'll also want to cut your veggies a decent size as to prevent burning. I'll also tell you that this is where you'll want to buy a quality bird, preferably organic and pasture-raised.  It makes a difference. Trust me! Enjoy! This is THE recipe!

 Preheat oven to 425 degrees. Sprinkle the inside of the chicken with the salt, and smear in half the butter. Truss the chicken. Dry it thoroughly, and rub the skin with the rest of the butter.

Place the chicken breast up in the roasting pan. Strew the vegetables around it, and set it on a rack in the middle of the preheated oven.  Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, on the right side for the last 5 minutes, and basting it with the butter and oil after each turn. Baste rapidly, so the oven does not cool off. Reduce oven to 350 degrees. Leave the chicken on its side, and baste every 8 to 10 minutes, using the fat in the roasting pan when the butter and oil are exhausted. Regulate oven heat so the chicken is making cooking noises, but fat is not burning.

Halfway through the estimated roasting time, salt the chicken and turn it on its other side. Continue

basting.

Fifteen minutes before the end of estimated roasting time, salt again and turn the chicken breast up. Continue basting.

Indications that the chicken is almost done are: a sudden rain of sputters in the oven, swelling of the breast and slight puff of the skin, the drumstick is tender when pressed and can be moved in its socket. To check further, prick the thickest part of the drumstick with a fork. Its juices should run clear yellow. As a final check, lift the chicken and drain the juices from its vent. If the last drops are clear yellow, the chicken is definitely done. If not, roast another 5 minutes, and test again.

When done, discard trussing strings and set the chicken on a hot platter. It should sit at room temperature for 5 to 10 minutes before being carved, so its juices will retreat back into the tissues. 

Remove all but two tablespoons of fat from the pan. Stir in the minced shallot or onion and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, scraping up coagulated roasting juices with a wooden spoon and letting the liquid reduce to about 1/2 cup. Season with salt and pepper. Off heat and just before serving, swirl in the enrichment butter by bits until it has been absorbed. Pour a spoonful of the sauce over the chicken, and send the rest to the table in a sauceboat.

**Roast chicken can wait for 20 to 30 minutes in the turned-off hot oven, its door ajar. It cannot be reheated or it loses it's fresh and juicy quality.

IHCC: Bon Appetit, Julia!

HAPPY EASTER 2020!

Ina Garten's Engagement Roast Chicken {The Very Best Roast Chicken}

Long time watchers of  Ina Garten's cooking show, Barefoot Contessa, know that she is The Queen of Roast Chicken.  Ina has many recipes for roast chicken and countless others celebrating chicken. Her inspiration behind these recipes is her husband, Jeffrey. Chicken is Jeffrey's favorite and Jeffrey is Ina's favorite.

These two things, Ina's love of Jeffrey and therefore chicken, are apparent to anyone who catches a few segments of her tv show. In fact, my husband has surmised as much after only seeing a few snippets here and there. It's so evident that for years we've had a running joke about Ina and Jeffrey and Friday night chicken dinners.
 
Weeks ago my husband called me laughing when he saw the text that my newest cookbook, Cooking For Jeffrey was set to arrive in the mail. He said, "it's about time she wrote a book dedicated to cooking for Jeffrey." So, my husband was delighted when on Friday I sent him a text to let him know that I was making Ina's Roast Chicken for dinner, Jeffrey's favorite. Let's just say he had high expectations because he knows that Jeffrey gets only the best!

This recipe started off just like all the rest, but Ina throws a few wise tips in. Namely, the size of the pan and the reason why it's so important. The chicken is nestled with two sliced onions and lemon wedges. The pan needs to be somewhat of a tight fit or the onions will burn. This was most helpful for me because in the past my add ins (onions, garlic, lemon, potatoes, carrots, etc) have all been in a pan that was too large which resulted in burning and scorched tasting gravy, etc. The second, and equally helpful tip, was to cut the slices of onion thick so that they would hold up in the oven. The result was perfectly cooked onions and delicious gravy. Score!

Ina says to use a 9 x 11 roasting pan and you can definitely do that, but I prefer to use my cast iron whenever possible so I went ahead and used my 12" cast iron skillet. It was the perfect fit!

There is a reason why this chicken is called Engagement Roast Chicken. The word is that the chicken is so delicious it earns marriage proposals! While I think that is somewhat of an exaggeration, I can understand the name. This is quite simply THE VERY BEST ROAST CHICKEN I've ever made! We found this to be the ultimate in chicken, tender and juicy with a perfectly crisp and golden brown skin. The onion gravy is equally delicious, with a fresh pop from the lemon, and really elevates the chicken to another level. All in all, this was divine, exceeding all expectations. From now on, this is my one and only roast chicken recipe. Five stars, Ina!

Engagement Roast Chicken

Recipe found on Food Network

by Ina Garten

Serves 4

1 (4 to 5 pound) roasting chicken

salt and black pepper, to taste

2 lemons

1 whole head garlic, cut in 1/2 crosswise

good olive oil

2 onions, peeled and thickly sliced

1/2 cup dry white wine

1/2 cup chicken stock, preferably homemade

1 tablespoon all-purpose flour

Preheat the oven to 425F.

Remove and discard the chicken giblets. Pat the outside dry.  Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.  Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.  Place the chicken in a small (11 by 14") roasting pan (if the pan is too large the onions will burn - I used a 12" cast iron skillet). Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, then season with salt and pepper, to taste. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan. 

Place the pan on top of the stove and turn the heat to medium-high. Add the wine (I didn't have wine so I subbed in extra chicken broth in it's place) and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect onto a platter and serve with the lemons, onions, and warm sauce.

Cooking with Alliums @ IHCC

Symon Sundays: Chicken and Dumpling Soup and Lizzie's Roast Chicken with Salsa Verde

 

On Monday morning I went to a water aerobics class, Aqua Zumba, to be exact.  My friend and I loved the class.  In fact we loved the class more than I can even say.  Afterward we felt great and immediately made plans to go again.  We were both feeling on top of the world.  However, when I woke up Tuesday morning, everything (and I do mean everything) ached.  Apparently Aqua Zumba is an awesome workout because I have NEVER been this sore.....not in all my life.

I had to laugh when I rolled out of bed, planted my foot on the ground, and found that even the arches in my feet were sore. Turns out walking on your tip toes against the current works the muscles in your feet.  The good news is that my feet should be in great shape for flip flops and sandals this year.  The bad news is that I could hardly move yesterday. 

By the middle of the day I was able to move around enough to make Symon's Chicken and Dumpling Soup.  This recipe was possible because it really didn't require too much on my part.  I had already made the chicken stock and cooked the chicken.  It was just a matter of slicing some veggies throwing them in a pot and making some dumplings.  I'm talking quick and easy, and the best part...no squatting involved!  

 Chicken and Dumpling Soup

Adapted from Michael Symon's Live To Cook

Serves 6-8

Soup

1 tablespoon unsalted butter

2 carrots, finely diced

1 onion, finely diced

4 garlic cloves, minced

Kosher salt

4 cups Chicken Stock (homemade preferably)

2 cups shredded chicken

1 bay leaf

Dumplings

1/2 cup chicken fat (skimmed from the top of your homemade stock) 

OR

1/2 cup unsalted butter

1 cup milk

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon grated nutmeg

1 cup all-purpose flour

3 large eggs

Optional garnish: chopped parsley

To make the soup:  Melt the butter in a large soup pot over medium heat.  Add the carrots, onion, garlic, and a good three-finger pinch of salt.  Sweat the veggies, stirring occasionally, for 2 -3 minutes.  Add the stock and bring it to a simmer.  Allow stock to simmer while you make the dumplings.

To make the dumplings:  Combine 1/2 cup chicken fat (or 1/2 cup butter) in a saucepan with the milk and bring to a simmer over medium heat.  Add the salt, pepper, and nutmeg.  Remove the pan from the heat and add the flour, stirring with a heavy wooden spoon until the flour has absorbed all the milk and the resulting dough pulls away from the sides of the pan.  Add the eggs, one at a time, stirring until each eggs incorporated.

Drop, scoop, or cut the dough one tablespoon (I made mine much larger) into the soup.  My method is to wet a cutting board and press portions of the sticky dough into thin sheets about 1/4 inch thick and 1-1/2 inches wide, then cut into about 1/2-inch pieces, and scrape them into the soup.  Add the shredded chicken and simmer all for about 10 minutes, garnish with parsley (if using), and serve.

Notes/Results:  I did alter Symon's recipe quite a bit.  I used the 3lb chicken to make his recipe for homemade chicken stock so that I could use both the chicken stock and chicken fat for the soup and dumplings.  Since my chicken was already cooked, I skipped the step of cooking it in the soup itself.  Additionally, Symon adds both parsnip and celery root to his soup, but there was no way I was running to the store so I just went with what I had on hand.  And finally, I halved the recipe for the soup and used the whole recipe for the dumplings, creating a chicken soup with double the dumplings.  The recipe above reflects my changes.  I'm very glad I let my homemade stock sit overnight in the fridge so that I could use the chicken fat in the dumplings.  I think the chicken fat really helped to give the dumplings, and overall, the soup a great flavor.   This was a perfectly wonderful meal that certainly helped to warm my aching muscles.  I would make it again!

 

Next up is Lizzie's (Symon's wife) Roast Chicken with Salsa Verde.  Let me go ahead and say right now that I didn't do this recipe justice.  I should have used a meat thermometer to make sure it was completely done before I went to serve it, but I didn't.  Instead I cut the chicken open, hoping to serve dinner, and found out that it wasn't done.  Argh!  Note to self: buy a good meat thermometer.  Also, I should know by now that when the inside of your chicken is stuffed full then it usually always takes a bit longer to cook.  In the end it was all good though because this chicken was super moist, really flavorful, and worth repeating.  I believe there are two secrets to why this chicken was so good.

1. The chicken gets salted, liberally, the day before cooking and is refrigerated overnight.
2. The chicken is allowed to come to room temperature for an hour prior to cooking.

Lizzie's Roasted Chicken with Salsa Verde

Adapted from Michael Symon's Live To Cook

Serves 4

1 (3-4-pound) chicken

1 tablespoon kosher salt

1 lemon, thinly sliced and seeded

2 fresh bay leaves

1 small onion, peeled

3 garlic cloves

1 small bunch of fresh thyme

2 tablespoons olive oil

A day before cooking, rinse the chicken inside and out under cold water and pat dry.  Salt it liberally, cover, and refrigerate.

Remove the chicken from the refrigerator an hour before cooking it.  

Preheat the oven to 425F.

Lift the skin off each chicken breast and wedge 3 lemon slices and a bay leaf between the skin and each breast.  Put the onion, garlic, thyme, and remaining lemon in the cavity of the chicken.  Rub the entire chicken liberally with the olive oil.  Put the chicken in an ovenproof saute pan or in a roasting pan breast side up, slide it into the oven, and roast it until the thigh reaches 160F or until the cavity juices run clear, about 1 hour.

Remove from the oven and let rest for 10-20 minutes.  Cut the chicken into 8 pieces and serve with the salsa verde.

Salsa Verde

Makes 1-1/4 cups

1/4 cup thinly sliced fresh flat-leaf parsley

2 tablespoons thinly sliced fresh mint

2 salt-packed anchovy-fillets, rinsed and minced

1 garlic clove, minced

1 shallot, minced

grated zest and juice of 1 lemon

2 tablespoons salt-packed capers, rinsed and chopped

1 jalapeno, seeded and minced (about 1 tablespoons)

1/2 teaspoon crushed red pepper flakes

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Combine the parsley, mint, anchovies, garlic, shallot, lemon zest and juice, capers, jalapeno, red pepper flakes, and olive oil in a bowl and stir to combine.  Add some salt and pepper to taste.

Notes/Results:  I definitely recommend salting the chicken the day before and also pulling the chicken out one hour prior to roasting.  I think this is a great roast chicken recipe and it's one that I would make again.  I'd just be sure to use my meat thermometer next time.

I am submitting both recipes to Symon Sundays which is being hosted by Ashlee of Veggie by Season.


In the meantime I'm off to help my daughter's girl scout leaders lift and move 300 cases of girl scout cookies.  Wish me luck.  If I don't have to squat then I just might make it.  LOL!

Perfect Roast Chicken & Brussel Sprouts Salad *Recipes 9 &10*

This was by far the VERY BEST Roasted Chicken I have ever ate!! The skin was crispy and golden brown with flecks of parsley running through. The chicken cut like a dream and was very moist, tender and buttery....You could cut the chicken breast with a fork!! It was just simply juicy and delicious!! I highly recommend that everyone tries this Roasted Chicken (page 67) recipe at least once. To accompany the roasted chicken I decided to make Tyler's Brussel Sprouts Salad with Pancetta and Cranberries (page 230). This complimented the chicken perfectly.

Here is the recipe for the Roasted Chicken:

Perfect Roast Chicken:
1 - 4-5 lb. whole free-range chicken
kosher salt and freshly ground black pepper
1 lemon, halved
1 garlic bulb, halved through the equator
1 sprig fresh rosemary
4 springs fresh thyme
2 sprigs fresh sage
1/2 bunch fresh Italian flat-leaf parsley
2 sticks unsalted butter; room temperature
2 cups button mushrooms
Preheat oven to 400. Rinse the chicken with cool water, inside and out, and pat dry with paper towels. Season the cavity with salt and pepper; then stuff with lemon, garlic, rosemary, thyme, and sage. In a food processor combine the parsley and butter and process until well combined. Season the butter with salt and pepper (I was generous with this).
Place the chicken, breast side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine. Rub the herb butter over the chicken. Put the mushrooms in the bottom of the pan; roast chicken and mushrooms for 1 hour 45 minutes, until the drumsticks move easily in the sockets and the juices run clear (180 in the thickest part) Baste every 30 minutes. Remove chicken to a platter, tent with foil, and let stand for 10 minutes before carving.

I followed the directions exactly and was so pleased with the results. At first I was irritated with Tyler for the amount of butter I was rubbing on that chicken. It certainly seems like way too much. But, I understand it now. The butter helps with the color, the crispness and the tenderness of the chicken. I bought the whole free-range and organic chicken, even though it was $10.50 and I think it was well worth it. The chicken just looked a lot better when I took it out of the wrapping. I am so pleased with this recipe that it is the only way I will ever cook a chicken again.

The Brussel sprout salad will hit just about every taste bud you have. It is sweet (dried cranberries), salty, bitter, savory...You begin with 6 ouces of pancetta and a little olive oil in a saute pan and cook for 2-3 minutes. Then you add 2 lbs. of Brussel sprouts that are separated into leaves. You then add 1/4 cup dried cranberries, 3 tablespoons shallots, 1 garlic clove minced and toss to combine. Immediately add the 2 tbsps. of balsamic vinegar and 1/4 cup chicken broth and cook 3-4 mins. until the brussel sprout leaves have wilted. Season and serve warm. The picture in Tyler's book looks great and bright. When I added my balsamic vinegar it darkened up the final dish quite a bit. It wasn't as pretty as his was, but it tasted really good.

I'm thankful to be inside and have power tonight. We are very lucky!! Kentucky is hitting a record low with the amount of people in the state that are without power. This is one of the worst storms we have had.

Skillet-Roasted Lemon Chicken

 

 I've been ordering organic produce from Imperfect Foods and I noticed they had pasture raised and slow raised chicken that had already been spatchcocked. I was thrilled. Spatchcocking is when the backbone of the chicken is removed and the chicken therefore lays flat, making it much quicker to cook. Spatchcocked chickens roast in about 45 minutes, making them a perfect weeknight meal.

I already knew which recipe I wanted to make. You guessed it...Ina Garten's Skillet-Roasted Lemon Chicken. This is so incredibly easy and quick. All you need to do is get out your cast iron skillet and slice up some lemon, onion, and garlic. Then you make an oil rub with olive oil, salt, pepper, thyme, and ground fennel. This rub gets brushed on both sides of the chicken and then you just stick it in the oven for 30 minutes. After 30 minutes you simply take it out and pour a half cup of Pinot Grigio around the chicken and roast for another 15 minutes. When you remove the chicken from the oven you squeeze an entire lemon over it, and it is ready for the table. That's it! You have a really nice roast chicken dinner in no time at all!

This chicken was cooked perfectly. It was a wonderful golden brown on the outside and fall off the  bone tender. I didn't even have to try to cut it apart. I loved the combination of flavors from the oil rub and I really loved those cooked onions and lemons in the bottom of the pan. Everything was so delicious and succulent. Highly recommend this dish, especially for a quick weeknight meal this fall!

 

Skillet-Roasted Lemon Chicken

Adapted from Cooking for Jeffrey

by Ina Garten

Serves 4-6

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

salt and ground black pepper

1/3 cup olive oil

1 lemon, halved and sliced 1/4" thick

1 yellow onion, halved and sliced 1/4" thick

2 large garlic cloves, thinly sliced

1 (4-pound) chicken, backbone removed and butterflied

1/2 cup dry white wine, such as Pinot Grigio

Juice of 1 lemon

Preheat the oven to 450F. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eights, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Tropical Delights @ IHCC

Roast Chicken with Dijon and Maple Syrup

"I came downstairs to see what smells so good" my daughter said. That girl and her nose...they don't ever miss a beat.  Chicken roasting, sauce simmering, or bread baking. She smells it all.  She can even smell pasta boiling. I'm not really sure how she's mastered the scent of pasta hitting boiling water, but her nose never seems to betray her.  

In this case her little sniffer was smelling the heavenly scent of this savory roast chicken bathed in Dijon mustard and maple syrup. To her credit, the smell was enough to make anyone's mouth water. The comforting aroma of chicken roasting on a cold, snowy day...I'm pretty sure there's nothing better.

Roast Chicken with Dijon and Maple Syrup 

Adapted from The Telegraph

by Diana Henry

Serves 4

5-6 chicken legs or thighs*
2 tbsp Dijon mustard
4 tbsp maple syrup

2 carrots, chopped into large chunks

1 shallot, cut into rings

salt and freshly cracked black pepper, to taste

Notes: You can roast a whole chicken using the spatchcocking method or use chicken pieces.  I used legs because it's what I had on hand.  Cooking times vary depending on the size of your chicken. I served this chicken with brown rice and broccoli.

Preheat the oven to 400°F. Place chicken and carrots in a cast iron skillet or casserole dish. Top with Dijon mustard, maple syrup, shallot, and salt and pepper, to taste.  Mix well to incorporate.  Place into the preheated oven and bake for around 60 minutes, or until juices run clear.

Theme: Heaven Scent

Stirring the Pot Turns Ten Years Old {and My Top Ten Recipes Ever}!!

My passion for cooking started when I was barely big enough to stand on a stool and help my mom in the kitchen. Thankfully she never lost patience with me. I learned a lot. I fell in love.

Fast forward about 30 years. This picture was my first blog post back on January 6, 2009. We had just moved into our dream house. My daughter was 7 and my son was only 2 years old. I was a young stay at home mom with a passion for cooking and I was ready to go on an adventure. A food blogging adventure. This is the Stirring The Pot kitchen 10 years ago, brand new. It's 10 years later and that kitchen is definitely showing some wear.

The inspiration for Stirring the Pot came from reading food blogs and watching the movie Julie & Julia. Julie & Julia had just hit the movie theatre and it was all the inspiration I needed to choose a cookbook of my own to cook through. At the time I was really into Tyler Florence and had just received his newest cookbook, Stirring the Pot. This was the one. I only had one dilemma. Tyler's cookbook had lots of dishes I knew my family wouldn't eat. My husband and daughter were picky eaters and my son was allergic to all sorts of things. I needed someone who enjoyed food like I did and I knew just the person.

I called my mom and explained what I wanted to do. She agreed to eat whatever I cooked and Stirring The Pot was born. My first blog dish was Tyler's Roasted Tomato Soup with Fresh Basil. I knew nothing about taking pictures (see below), but we enjoyed the soup and I did manage to make over 60 recipes from the book before I got distracted by other chefs and recipes and started branching out. Mom and I were having a wonderful time cooking and eating together. She held to her promise.  She ate everything and always had the best feedback.

Along the way, I met so many people who were just as passionate about food. This has been, without a doubt, the best part of this journey. I love and appreciate all of my foodie friends. I really enjoy talking about food and life with you!

I was lucky enough to join in with a bunch of sweet ladies and form a cooking group called I Heart Cooking Clubs where we would choose one chef and focus on cooking their recipes for a six month period. Now it's 10 years later and my great friend Deb and I are still going strong. Together with a group of wonderful friends we've managed to cook the food of 19 chefs!


I've also had the chance to meet a few celebrity chefs. I was able to catch Tyler Florence at a book signing and have him sign my copy of Stirring The Pot. I was also able to meet Giada De Laurentiis at a book signing. However, the best celebrity experience was meeting Bobby Flay.

He came to town and did a live cooking show. He was working on making an apple dessert and took questions from the audience as he did so. I managed to get in line and be the last one to speak. I confessed my crush, told him he was gorgeous, and then he gave me a hug and handed me the dessert. My own dessert made by Bobby Flay himself. I still remember how ecstatic I was.

I never imagined starting a food blog would be one of the best things I could do for myself. This is my 892nd post! I've cooked over 900 recipes! I was able to share them with my mom and my family and I have it all recorded! I've made the most wonderful like-minded friends, I've met celebrities, I've participated in many cook along groups and food challenges, done guest posts, wrote cookbook reviews, received cookbooks, cookware, and ingredients for free, I've had big kitchen failures, and I've learned so much. Most of all I was able to realize my goals and then some, and that is such a great feeling! I would encourage anyone with a passion to start small. The sky really is the limit and you have no idea where your journey will take you.

Now let's get to the good part...THE RECIPES!

These are the best of the best. The consistent crowd pleasers. The tried and true. The ones I turn to again and again. My approach was to remove any emotion or bias towards the food and focus solely on which recipes were written perfectly and produced the best results each and every time. I'm so happy with this list. I didn't plan it, but there is a mix of everything: breakfast, soup, pasta, main courses, and even a dessert! There may be a lot of chicken in this roundup, but it's not because it's our favorite. It's simply because the recipes are outstanding and have proven to be tried and true. These are gems. Consistently delicious recipes that turn out perfectly each and every time and that, my friends, is what it's all about. The search for go-to recipes that stand the test of time!

Madhur Jaffrey's Delicious Chicken Bits
 These Delicious Chicken Bits are hands down the #1 recipe that is requested in my house. My family refers to this dish as Indian Chicken and I have made it at least 50 times since making it the first time in 2012. The chicken marinates in a mixture of black pepper, turmeric, cayenne pepper, cumin, thyme, garlic powder, paprika, salt and oil and then it gets a quick sear and finishes cooking in the oven for 8 minutes. It is easy, quick, and the chicken bits are little flavor bombs. Jaffrey says to serve the chicken bits on their own as an appetizer, but we enjoy them over rice with a green veggie on the side. If I had to pick only one top favorite recipe on Stirring The Pot for all 10 years, it would hands down be this one. If you are a meat eater, you simply MUST MAKE this recipe!

Jamie Oliver's Farfalle with a Smoked Bacon and Pea Sauce

 I first made Jamie Oliver's Farfalle with a Smoked Bacon and Pea Sauce back in 2011 for my pasta-loving daughter. It was an instant hit and has been a dish that has been requested over and over. I have taken the liberty to adapt the recipe a touch over the years. I like to make it a little more luscious by adding a touch more cream, Parmesan, and about 4 ounces of  Mascarpone. This makes the final dish very creamy and flavorful. This is definitely a family-friendly dish and I love how quick and easy it is. My daughter has literally grown up eating this one. So hard to believe she will turn 18 soon and graduate from high school.

Tyler Florence's Big Fat Chocolate Chip Cookies

 This one is from way back in the archives, 2009, to be exact. I made these cookies just a few months into blogging and I have made them ever since. If I were to pick one baking recipe to share with the world, it would be these cookies. Oh my goodness, they are so good! If you've never made these then run to the store and grab the ingredients right now. Buy the best chocolate you can get your hands on. Tyler's recipe uses dark chocolate. Use whichever chocolate is your favorite. I use semi-sweet chocolate and I prefer making these cookies with Ghiradelli sold in the block and cut into big chunks. This recipe makes 8 giant cookies. They will be the best cookies you ever had. You will be SO proud of them. They will disappear before you know it. They will be your go-to recipe for everything: potlucks, birthdays, bake sales, gatherings, etc. Just make them!

Tasty Kitchen's Easy Peasy Chicken Legs

 Yes, I'm sharing chicken legs on my Top Ten Recipes Ever list, BUT these are SO GOOD. This is a recipe to put in your back pocket when you're looking for something easy and delicious that will please your family. This recipe is a home cook's best-kept secret. Put it in your back pocket. I try to buy quality chicken legs, organic, if possible. You'll need 2-3 for each person you're serving. Drizzle them with oil and dust them with a hefty dose of Lawry's seasoning and salt and pepper and roast at 400F for about an hour or so (depends on size and quantity). Prepare for your house to smell absolutely amazing! The chicken is crispy on the outside, extremely flavorful, and the interior is fall-off-the-bone tender. These Easy Peasy Chicken Legs pair well with just about anything, are very budget-friendly, and people will go on and on about them.

Rick Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic

 I love shrimp and if you've been following me for any time at all then you know I've shared a lot of shrimp recipes. They have all been delicious, but this one is THE BEST. What makes Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic so much better than the rest? Well, the answer is simple. It's his Mojo de Ajo, a garlic oil that is made by chopping two entire heads of garlic and slow cooking it in oil for around 30 minutes before adding chiles for heat and a touch of lime zest for brightness. These shrimp are completely irresistible! The first time I made them I accidentally ate all of them straight from the pan. This is the best recipe I've found if you love the classic pairing of shrimp and garlic. Just be sure to cook the garlic low and slow!

Yotam Ottolenghi's Hummus Kawarma with Lemon Sauce

 If you love hummus then this is YOUR RECIPE. I knew Ottolenghi's hummus would be delicious, but I had no idea how perfect this recipe was going to be. The creamiest hummus cooked from scratch topped with crispy bits of ground lamb, garbanzo beans, buttered and toasted pine nuts, and the most refreshing and tangy lemon sauce. Wow...this is the stuff of dreams. The hummus to end all hummus. I could eat it every day for the rest of my life.

Jacques Pepin's Egg and Onion Gratin

 Cooking with Jacques Pepin was so inspiring and I learned so many new ways to prepare food. Prior to making this Egg and Onion Gratin, I had never thought of making a gratin out of hard-boiled eggs, but this dish blew my mind. Hard-boiled eggs and sauteed onions topped with a Gruyere cheese bechamel sauce. It's a departure from the regular old breakfast and it's so delightful served on toast. I knew it was one of my top favorite recipes ever as soon as I took the first bite!

Jacques Pepin's Onion Soup Lyonnaise-Style

 This recipe is perfection. Completely perfection. Pepin's Onion Soup Lyonnaise-Style. First of all, Pepin is a genius and if anyone knows French Onion Soup it's him. Second of all, it has not just one layer of bread and cheese, but two. Third of all, this is a restaurant-quality dish and people will literally sing your praises.

Nigel Slater's Roast Chicken Wings
 We love chicken wings and this recipe was game-changing for us! Prior to trying this recipe, I had no idea that roasting wings resulted in superior results. I'm convinced the roasting enhances the flavor of the chicken itself while also lending a perfectly crispy exterior. When I first made Slater's recipe I made his Lemon and Cracked Pepper version, but now we follow his recipe and change up the flavors all the time. My husband and kids think roast chicken wings at home are far better than the fried wings you eat at any restaurant. I have made these and taken them to potlucks and parties and I can never seem to make enough. They fly off the plate in minutes.

Ina Garten's Engagement Roast Chicken
  Odds are you've heard of Ina Garten's Engagement Roast Chicken over the years and I'm here to tell you that it's for good reason.  I've made a number of roast chickens over the years and this one is by far the VERY BEST. If you're going to make a roast chicken, this should be the one. A perfectly crispy golden brown chicken that is juicy and tender and topped with flavorful onion gravy. I recommend this to all of my friends when they ask me for recipe ideas. Ina knows chicken and this recipe cannot be beaten. This recipe should be in every home cook's arsenal!

 Thank you to everyone who has been a part of my journey! I'm looking forward to the next 10 years!

*This post is dedicated to my mom, the best taste-tester there ever was. Thank you, mom!

My Top Five Julia Child Dishes! {Happy Birthday, Julia!}

 

We would hardly be where we are in the food community without Julia Child. She brought life to the world of cooking and made it what it is today. August 15th is Julia's birthday and it just feels right to share my most favorite Julia Child recipes with you!

Biftek Hache a La Lyonnaise/Ground Beef Burgers with Onions and Herbs If you make one Julia Child recipe, make this one! Not only is it one of her easiest recipes, but it is surprisingly delicious. Julia says this is how the French eat burgers - without the bun! The burger patties get dredged in flour which creates a crispy crust and the sauce is so flavorful. These burgers are rich, flavorful, and buttery delicious. In her book, Julia has various ways to change up the sauce and I highly suggest them all. We have these on regular rotation!

Supremes De Volaille A L'Ecossaise/Chicken Breasts with Diced Aromatic Vegetables and Cream I think the picture says it all. This is a stunning chicken dish and one that is so intoxicating as it cooks. The aroma and flavor of the onions, celery, and carrots in this dish are reminiscent of a chicken pot pie. It is so aromatic and comforting. It's one of those dishes that everyone would love!

Julia's Roast Chicken Okay, over the years I've made a lot of roast chicken: Tyler Florence's, Giada's, Yotam Ottolenghi's, and Ina Garten's. Trust me when I say that Julia Child's is THE BEST. Is it easy? No. Is it time consuming? Yes. Julia's method involves lots of butter and rotating and basting the chicken with butter on 5-10-15 minute intervals but it is oh so worth it! If you're looking to try a new Roast Chicken recipe this fall, please try this one! You won't be sorry. The end result is so buttery and delicious - a step above all the rest!

Supremes De Volaille Aux Champignons/Chicken Breasts with Mushroom and Cream We loved the first recipe with chicken breasts and aromatic veggies so much we tried Julia's Chicken Breasts with Mushrooms and Cream and it was equally delicious, especially for those who absolutely love mushrooms! You simply can't go wrong with any of Julia's variations on chicken breasts!

Jacques & Julia's Garlic Mashed Potatoes If you're looking for a side dish for any of these dishes, look no further than Jacques & Julia's Garlic Mashed Potatoes. You can't go wrong here, especially when you've got potatoes, butter, cream, and 10-15 cloves of garlic! This is an amazing recipes that is a people pleaser each and every single time!