CHEF JOHN'S SALT ROASTED CHICKEN
This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
- Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
- Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
- Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
- Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 1.2 g, Cholesterol 185.4 mg, Fat 35.7 g, Fiber 0.1 g, Protein 53.7 g, SaturatedFat 12 g, Sodium 4604.2 mg, Sugar 0.4 g
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
ANDRé SOLTNER'S ROAST CHICKEN
"I can only roast chicken the way I roast chicken," the chef André Soltner told The Times's Molly O'Neill in 1991. Mr. Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat. When the internal temperature of the bird has come up to around 158 degrees on a meat thermometer, he adds a teaspoon of water to the roasting pan, turns off the heat of the oven, and allows the chicken to steam gently for three minutes. "For the soft breast," he said. Thyme, tarragon and onion, along with a shower of salt and pepper and just a little butter, do the rest of the work. Amazingly, perhaps, the skin stays crisp. It's a method well worth trying.
Provided by Molly O'Neill
Categories dinner, roasts, times classics, main course
Time 1h
Yield At least two servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Place the thyme, 2 of the tarragon sprigs, the parsley sprigs and onions in the cavity of the chicken; season inside and out with the salt and pepper.
- On the stove, heat a roasting pan over high heat. Add the peanut oil and the chicken and brown on all sides, about 1 to 2 minutes per side. Remove from the heat and place in the oven. Roast for 20 to 25 minutes, basting frequently, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.
- Immediately drop 1 teaspoon of water in the roasting pan, close the oven door and turn off the heat. After 3 minutes, remove the pan from the oven and place the bird on a platter. Carefully drain the fat from the pan and place on top of the stove over medium heat. Add the wine and, using a wooden spoon, scrape the pan well. Add the chicken broth, the reserved tarragon leaves and the parsley. Simmer for 2 minutes and then remove from heat. Whisk in the butter and serve immediately over the chicken.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1031 milligrams, Sugar 4 grams, TransFat 0 grams
THE MENSCH CHEF'S ROAST CHICKEN
This is classic Jewish style roast chicken from "The Mensch Chef" cookbook by Mitchell Davis. Mensch is a Yiddish word that is defined in the book's glossary as : "a nice guy, a generous soul, me. Someone who makes a nice meal and gives you the leftovers to take home." My family's roast chicken is just like this one except we put an apple and an onion in the bird's cavity and I make a paste out of the spices with oil and rub it all over the bird. Enjoy! http://www.amazon.com/Mensch-Chef-Delicious-Jewish-Oxymoron/dp/0609807811
Provided by Oolala
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Place the onion and minced garlic in the bottom of a roasting pan.
- Set the chicken, breast side up on the onions.
- Sprinkle 1/2 teaspoons of the salt, 1/4 teaspoons of the granulated garlic, 1/4 teaspoons of the black pepper and 1/4 teaspoons of the paprika on the chicken and in the cavity.
- Turn it over, breast side down, and sprinkle with the remaining spices.
- Cover the chicken with a lid or aluminum foil and set in the oven for 1 hour.
- After that hour, remove the cover and scatter the potatoes (if using) in the onions and cooking juice around the base of the chicken.
- Raise the oven temperature to 400 and continue roasting until skin begins to brown, 15-20 minutes.
- Using 2 large forks or a pair of tongs, turn chicken over so the breast is facing up and continue to roast for an additional 30 minutes, until the skin has browned and crisped.
- The potatoes should be fork tender.
- Remove from the oven and let cool for about 10 minutes before cutting up the chicken to serve.
Nutrition Facts : Calories 745.2, Fat 52.4, SaturatedFat 15, Cholesterol 240.6, Sodium 1971.7, Carbohydrate 7.7, Fiber 1.5, Sugar 3.2, Protein 57.5
More about "the mensch chefs roast chicken recipes"
CHEF THOMAS KELLER’S PERFECT OVEN ROASTED CHICKEN …
From masterclass.com
Estimated Reading Time 1 min
- 1. Combine all of the brine ingredients and bring to a boil. Once boiling, remove from heat and allow to cool slightly. Pour brine into a container large enough to hold both the brine and the chicken. Chill brine in the refrigerator. 2. While the brine is chilling, remove the chicken neck and innards from the cavity, if present. Using a paring knife, cut out the wishbone from the chicken—this will make it easier to carve the chicken. Submerge the chicken in the cold brine and chill in the refrigerator for 8 to 12 hours. 3. When done brining, pat the chicken dry with paper towels. Discard the brine. __[Truss the Chicken](https://www.masterclass.com/articles/how-to-truss-a-chicken-with-chef-thomas-keller)__:
- 1. Cut a piece of kitchen twine about 3 feet long. Tuck the center of the string under the pope’s nose (the small bit of meat at the top of the chicken’s tail end), then wrap around and over the ends of the legs. Cross the twine and slide under each leg to create a figure 8. Pull across and back at the same time to plump the chicken breast and bring the twine all the way around the breasts. As you press into the breast meat with your thumbs at the neck, cross each side of the string under the cut neck bone. Tie a slipknot, then bring each end of the string around a wing to close them to the body. Tie off to finish. Place chicken in a baking sheet or dish and leave uncovered in the refrigerator for two days. Doing so dries out any excess moisture from the chicken skin, allowing it to crisp beautifully during roasting. 2. After two days, remove the chicken from the refrigerator and allow to temper to room temperature for 1 1/2 to 2 hours. __Prepare the Root Vegetables__:
- 1. Cut off both ends of the rutabagas. Stand the rutabagas on end and cut away 1⁄8-inch of the tough skin, working from top to bottom. Cut into 3/4-inch wedges. 2. Repeat with the turnips, cutting the wedges to match the size of the rutabagas. Cut off the dark green leaves from the top of the leeks. Trim off and discard any darkened outer layers. Trim the root ends, cutting around them on a 45-degree angle. 3. Halve the leeks lengthwise and rinse the leeks well under warm water. Scrub the parsnips and carrots, trim, and halve lengthwise. 4. Cut the parsnips into wedges similar in size to the other vegetables to ensure even cooking. 5. Cut the onion into wedges and leave the potatoes whole. 6. Combine all the vegetables in the roasting pan and season with salt. Drizzle clarified butter or canola oil over the vegetables and mix with your hands to coat. __Roast the chicken__:
ROAST CHICKEN RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 1 min
HOW TO ROAST CHICKEN - THE STAY AT HOME CHEF
From thestayathomechef.com
MAKE GORDON RAMSAY’S ROASTED CHICKEN RECIPE
From masterclass.com
THIS IS THE BEST CELEB CHEF ROAST CHICKEN RECIPE - EAT …
From eatthis.com
THE MENSCH CHEF: OR WHY DELICIOUS JEWISH FOOD ISN'T AN OXYMORON
From amazon.ca
Reviews 15Format PaperbackAuthor Mitchell Davis
SUPER SIMPLE FRENCH ROAST CHICKEN RECIPE (POULET RôTI)
From lechefswife.com
HOW TO PERFECTLY ROAST A CHICKEN | CHEF JEAN-PIERRE - YOUTUBE
From youtube.com
16 DELICIOUS & EASY CHICKEN RECIPES | CHEF JEAN PIERRE
From chefjeanpierre.com
ROAST CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHOLE ROAST CHICKEN (CLEVERCHEF PRO) | DREW & COLE
From drewandcole.com
I'M A CHEF WITH 15 YEARS OF EXPERIENCE. EVERYONE NEEDS TO KNOW …
From africa.businessinsider.com
HOW TO ROAST A CHICKEN - THE PERFECT ROASTED CHICKEN! - CHEF …
From chefjeanpierre.com
ROAST CHICKEN - THE PIONEER WOMAN
From thepioneerwoman.com
THE BEST ROAST CHICKEN (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
RECIPE FOR A FULL ROAST CHICKEN DINNER FROM ALGONQUIN …
From theobserver.ca
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