PIERRE FRANEY'S ROAST CHICKEN
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Stuff the chicken with the bay leaf, thyme and garlic. Sprinkle inside and out with salt and pepper to taste. Truss the chicken with string.
- Place the chicken in a shallow roasting pan. Rub with the oil. Place the chicken on its side and scatter the neck, gizzard, liver and onion halves around it.
- Place the chicken in the oven and roast it 20 minutes, basting occasionally. Turn the chicken on its other side. Roast for 20 minutes, basting occasionally. Remove all the fat from the roasting pan. Place the chicken on its back. Add the butter, chicken stock and water. Roast for 20 minutes longer, basting. When cooked, the chicken should be golden brown all over and no red juice should flow when the joint between the thigh and leg is pierced with a fork. Use a fork and lift the chicken up to let the cavity juices flow into the pan. Baste the chicken with the juices.
- Untruss the chicken. Remove and discard the bay leaves, thyme and garlic. Carve the chicken into serving pieces. Place the roasting pan on top of the stove. Bring the pan gravy to the boil, stirring and scraping. Serve chicken with hot gravy.
Nutrition Facts : @context http, Calories 651, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 47 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 15 grams, Sodium 1067 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST CHICKEN FOR COUSCOUS
Provided by Craig Claiborne And Pierre Franey
Categories roasts, main course
Time 30m
Yield One cut-up, partly cooked chicken for couscous
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees.
- Sprinkle the chicken with salt and pepper, and place it on a shallow roasting pan, breast side up. Place in the oven and bake about 25 minutes or until golden brown on top. This chicken is not fully cooked, but will be further cooked with the lamb and vegetables.
- When ready to add this partly cooked chicken to the meat and vegetables, cut it into serving pieces.
CHICKEN BREASTS PIERRE
One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.
Provided by Nancy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
- In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 7.8 g, Fiber 1.3 g, Protein 28.8 g, SaturatedFat 4.1 g, Sodium 916 mg, Sugar 7.5 g
More about "pierre franeys roast chicken recipes"
COOKING WITH THE 60-MINUTE GOURMET: 300 REDISCOVERED RECIPES …
From amazon.ca
Reviews 40Format HardcoverAuthor Pierre Franey
TOP 48 PIERRE FRANEY RECIPES - GAYANE.TINOSMARBLE.COM
From gayane.tinosmarble.com
OUR BEST CHICKEN RECIPES - NYT COOKING
From cooking.nytimes.com
PIERRE FRANEY - HOME PAGE
From pierrefraney.com
PIERRE FRANEY - RECIPES - ONION SOUP AU GRATIN
From pierrefraney.com
PIERRE FRANEY - RECIPES
From pierrefraney.com
ROAST CHICKEN WITH HERBS, PIERRE FRANEY – NANA'S RECIPES
From recipes.connorbowen.com
ROASTED CORNISH HEN, BY PIERRE FRANEY – RECIPES COLLECTION
From recipescollection.org
PIERRE FRANEY CHICKEN : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
PIERRE FRANEY - RECIPES - CHICKEN SAUTé WITH ROSEMARY
From pierrefraney.com
CHICKEN BREASTS WITH LEMON, BY PIERRE FRANEY – RECIPES COLLECTION
From recipescollection.org
PIERRE FRANEY - RECIPES - CHICKEN & RICE CASSEROLE
From pierrefraney.com
PIERRE FRANEY'S ROAST CHICKEN - MASTERCOOK
From mastercook.com
PIERRE FRANEY - RECIPES - CHICKEN BREASTS WITH TOMATOES …
From pierrefraney.com
PIERRE FRANEY - RECIPES - GREEN BEANS AND RED ONION VINAIGRETTE
From pierrefraney.com
PIERRE FRANEY'S ROAST CHICKEN - DINING AND COOKING
From diningandcooking.com
PIERRE FRANEY - RECIPES - CHICKEN BREASTS WITH GARLIC AND …
From pierrefraney.com
PRIME RIB RECIPE - FOR THE PERFECT PRIME RIB EVERY TIME - CHEF …
From chefjeanpierre.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love