WHOLE ROASTED CHICKEN WITH HOMEMADE TAPENADE
I like to roast my chicken in the oven and then rest it, breast side down, so the juices flow back through the dryer meat (the white meat) as the bird cools and rests slightley before serving. I find it makes the chicken more juicy. Also, I remove my chicken from the oven when it is between 155 and 160 degrees F. The temperature will go up a few degrees higher as it rests, making it safe to eat but not overcooked.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Season the inside cavity with salt. Arrange the chicken, breast side up, in a roasting pan with a rack. Zest the lemon and set aside. Cut the zested lemon in half and put it inside the cavity of the bird along with the thyme, and extra olives. Truss the chicken by evenly looping your butcher's twine under the wing and come around the legs. Pull the ends and tie at the top pulling the legs together and tucking in the wings. Season with salt and rub the 2 tablespoons canola oil on the outside of the chicken. Roast in the oven for 55 to 65 minutes, depending on your oven. The juices from the thickest part of the thigh should run clear (meaning not pink from blood) and register between 155 and 160 degrees F when tested with an instant-read thermometer. Remove the chicken from the oven and allow it to rest.
- Meanwhile, put the shallots and the green and black olives in the bowl of a food processor. Pulse until finely chopped, 30 to 45 seconds. Add the whiskey and with the machine running, pour in 1/4 cup of the olive oil in a slow stream. Note: add more oil, if needed, and pulse to blend. Taste for seasoning and set aside.
- Put the chicken, breast side up, on a cutting board. Cut the butcher's twine then cut down the length of the breastbone, on either side, and detach the light meat. Cut around each thigh and detach them as well. Arrange on a platter. Drizzle any run off juices onto the chicken. In a small bowl, whisk together the butter, lemon zest and a sprinkle of sea salt. Spread some of the soft butter on the light and dark meat, keeping the chicken, skin side up, on the serving platter. Top with some of the tapanade and serve immediately.
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
TAPENADE-STUFFED CHICKEN BREASTS
I created this recipe for my husband, who absolutely loves olives. I usually make a larger batch of the olive tapenade and serve it with bread or crackers as a snack or appetizer. -Jessica Levinson, Nyack, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a food processor; pulse until tomatoes and olives are coarsely chopped. Cut a pocket horizontally in the thickest part of each chicken breast. Fill with olive mixture; secure with toothpicks., Lightly coat grill rack with cooking oil. Grill chicken, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer inserted in stuffing reads 165°. Sprinkle with cheese. Discard toothpicks before serving.
Nutrition Facts : Calories 264 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 367mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
TAPENADE FILLED EGG HALVES
This recipe by J.B. Reboul (LA CUSINIERE PROVENCALE) gives us a whole new twist on an old std. According to the author, the word tapenade derived from tapeno, the Provencale word for capers. This tapenade can be made in a food processor, packed into a jar, covered w/a film of olive oil & refrigerated for many months. Enjoy! (Time does not include time to hard-boil the eggs or soak the anchovies)
Provided by twissis
Categories Lunch/Snacks
Time 30m
Yield 24 Filled Egg Halves, 12 serving(s)
Number Of Ingredients 9
Steps:
- Soak anchovies in water for 30 minutes, drain well, pat dry & coarsely chop.
- Pound the olives in a mortar together w/the anchovy fillets, tuna, mustard & capers. When well-pounded, pass mixture thru a sieve into a bowl.
- Gradually incorporate the olive oil, a generous amt of black pepper & the Cognac into the mixture.
- Remove egg yolks from the hard-boiled egg halves & crush them in a mortar w/about 1/2 cup of the tapenade, adding a sml amt of olive oil as needed to make the mixture smooth. Store remainder of tapenade as described in intro.
- Fill ea egg half w/mixture (shaping into a dome w/the blade of a sml knife) & serve immediately.
- NOTE RE TUNA: The recipe recommends using fresh tuna that is poached, drained, boned & skinned. Frankly I find that very labor intensive for such a sml amt, so consider canned tuna an appropriate sub.
Nutrition Facts : Calories 147.4, Fat 12.3, SaturatedFat 2.5, Cholesterol 190.6, Sodium 482.5, Carbohydrate 1.6, Fiber 0.6, Sugar 0.6, Protein 7.8
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