ROAST CHICKEN WITH GARLIC AND THYME
Crisp, golden skin and juicy garlic-laced meat exemplify why roasting is one of the best ways to highlight the texture and flavor of a chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
- Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.
RILLETTES (ANTHONY BOURDAIN AT LES HALLES)
I quote Anthony Bourdain "Jesus this dish is easy." A kind of pate like dish. Smear on toasted baguette croutons, have a cocktail and let the party begin...this is a WONDERFUL appetizer!!
Provided by Cheeseburger in Par
Categories Spreads
Time P3DT6h
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
- After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
- Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)
- Shovel some still warm pork into your mouth -- you know you want to.
- Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
- Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!
GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Provided by Melissa Clark
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
- Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
- Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.
AUBERGE ROAST CHICKEN RILLETTES WITH ARMAGNAC, THYME AND GARLIC
This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d'oignons.......a good Dijon mustard is also "le Must Have" as well as a selection of salad leaves! I have a recipe for confit d'oignons posted on Zaar: Recipe #211001
Provided by French Tart
Categories Spreads
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to gas mark 6, 400°F (200°C).
- Begin by placing the chicken joints on a rack in a shallow roasting tin, pierce them with a skewer, sprinkle salt on the skins then place them on a high shelf of the oven and leave them for 1 hour to cook. Then remove them from the oven and drain off all the fat from the roasting tin into a bowl.
- Now place the chicken joints in a solid flameproof casserole or saucepan, and sprinkle in the thyme, mace, quatre epices, chopped shallots and garlic. Then use a pestle and mortar to crush the peppercorns coarsely, and add these as well.
- Next pour in the wine, bring everything up to simmering point, then turn the heat right down to the gentlest simmer possible and leave it like that for 2 hours.
- After that, pour off all the liquid into a bowl, stir in the armagnac and reserve it; have the terrine, loaf tin, or small ramekin dishes ready.
- Take a quarter of chicken, place it on a board, and simply strip away the skin and bones, which will part very easily from the flesh. Then, using either two forks or just your hands, shred the pieces of chicken flesh as finely as possible, and pack them into the terrine or ramekin dishes.
- When you have repeated this with the other chicken quarters, press all the shreds of meat down very firmly into the terrine or ramekins, then pour in all the cooking juices with the armagnac, (there's no need to strain them).
- Melt a little duck or goose fat and pour it over the top to seal the rillettes - it will solidify as it cools.
- Lastly, decorate the surface with the thyme, bay leaves, and peppercorns - pressing into the duck or goose fat. Then as soon as it's cool put a lid on the terrine or cover with foil and place in the fridge until needed. You can make it well in advance as it will keep for about five to seven days.
- Serve with hot buttered triangles of toast and cornichons -- or a confit d'oignons -- and salad leaves!
Nutrition Facts : Calories 460.9, Fat 31, SaturatedFat 8.9, Cholesterol 142.6, Sodium 523.3, Carbohydrate 2.4, Fiber 0.1, Sugar 0.4, Protein 33.8
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