Cooking with Retno’s Kitchen Simply Recipes
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Roast Chicken
Posted by admin @ 5:53 pm
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Ingredients One 2- to 3-pound farm-raised chicken (I used a 4 lb chicken) How to make thomas keller’s mon poulet roti (roast chicken)I’ve come upon numerous excellent reviews about his quite famous (yet ridiculously simple!) mon poulet rotior roast chicken. And amongst a bevy of (”ultimate” or “the best”) roast chicken recipes conconcted by the most brilliant chefs in town at my disposal, I was intrigued by Chef Keller’s recipe the most.
Why, you ask? It only uses two major ingredients - SALT and PEPPER. While other brilliant cooks slather their roast chicken with loads of butter, stuff them with a bunch of herbs, spices and aromatic vegetables and citrus, even wrap them entirely with pancetta or bacon, this particular recipe is downright simple, but I must say, very much up to par. I’m telling you, this recipe, with it’s utter simplicity is proof that the number of ingredients isn’t always directly proportionate to a GOOD roast chicken. Mon Poulet Roti (Roast Chicken) Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Now, salt the chicken— I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. (Love freshly ground pepper!) Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side (Which I don’t feel necessary as the chicken turned out to be quite flavorful) and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good. |
Chicken Recipes
Posted by admin @ 8:10 pmChicken Recipes
Succulent Parmesan Chicken Recipe
Recipes for Chicken
1 lb boneless, skinless chicken breasts
1 cup mayo
1/2 cup shredded Parmesan
Dash of Oregano
Preheat oven to 375. Place 1 lb boneless chicken breasts in baking a dish.. Mix mayo and Parmesan together in a separate bowl. Spoon over chicken, add a dash of oregano and bake approx 30-40 minutes. (Check for doneness)
Orange Honey Chicken
1-1/2 cups vegetable juice
2 tbs lemon juice
4 tsp honey
1/2 tsp grated orange peel
1/4 tsp garlic powder
1/8 tsp black pepper
2-1/2 to 3-lb broiler-fryer, cut-up
In 12×8 inch baking dish, stir together vegetable juice, lemon juice, honey, peel, garlic powder and pepper. Place chicken in marinade, turning to coat. Cover; refrigerate at least 2 hours, turning pieces occasionally.
Remove chicken from marinade, reserving marinade. Place chicken on grill; grill 6 inches from heat 35 minutes or until fork-tender, basting chicken with marinade and tuning occasionally with tongs.
Makes 6 servings.
Chicken Korma Recipe
Hawaiian Grilled Chicken Recipe
1/3 c. white wine vinegar
2 small red bell peppers, halved and
2 small onions, halved
2 small zucchinis, halved lengthwise
2 small Yellow squash, halved lengthwise
1/2 med. size ripe pineapple **
2 Broiler-fryers, split (2 to 2 1/2 Lb each)
3 T. Dried rosemary
1/4 c. coarse grain mustard seed
** Cut pineapple lengthwise into 4 pieces, remove core but leave
rind on.
In a small bowl, combine vinegar, mustard, and rosemary.
Brush chicken on both sides with 2 tablespoons of the marinade.
Let stand 30 minutes or refrigerate at least 1 hour or overnight.
If refrigerated overnight, remove 30 minutes before grilling.
Place chicken on grill about 6 inches from low-glowing coals.
Grill, turning and basting with reserved marinade, 30 to 50
minutes, or until juices run clear when pierced with a
knife.
About 10 minutes before chicken is done, place pineapple
and vegetables on grill; brush with marinade.
Cook 3 to 4 minutes; turn.
Brush with marinade; heat 5 minutes longer or until hot.
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Chicken Recipes
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Dilled Sour Cream Chicken Recipes
8 to 10 skinless chicken pieces (I used boneless chicken breasts)
Pepper to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Paprika
Wide egg noodles, cooked
Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle
with pepper.
Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms.
Pour over chicken. Sprinkle with paprika. Bake uncovered at 350
degrees F for 1 hour or until chicken is tender.
Serve over egg noodles if desired.
Makes 4 to 6 servings.
This one you could serve over noodles instead of rice:
Chicken Recipes - Crockpot Chicken recipe
I used frozen boneless chicken breast (4 or 5)
2 cans Campbell Condensed cream of Chicken Soup
3 cans Campbell Condensed Fiesta Cheese Soup
Garlic Salt
Stick it all in the crockpot and cook for 5 to 7 hours.
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