At Least Twice A Week

Posts Tagged ‘chicken

I read the recipe.  And then I read it again.  I wasn’t sure I could do something like cut the backbone out of a chicken.  I hated the week in high school cooking class dealing with chickens so much that I skipped class the day that we learned how to properly cut them up.  Yes, yes, now I know how important that lesson is but then, it was as bad as the frog in biology.  But anyway back to now, the recipe is out of Everyday Food by Martha Stewart’s May 2010 issue.  I am a member of an online cooking group, Mario Bosquez’s Weekend Cooking Challenge and that is where I came across it.  One Saturday a month, we all cook the same recipe and compare notes and results while helping each other learn new techniques.

The ingredients are so simple, a  3-4 pound chicken, a quartered onion, quartered new potatoes, thyme, lemon slices, olive oil, salt and pepper.

After you do surgery on the bird by spatchcocking, season him up, slide some lemon slices under the skin along with thyme springs.  Toss the onion, potatoes, thyme and olive oil in a bowl then season with salt and pepper. 

Lay the chicken in a roasting pan or very large cast iron skillet flat (yes it will lay completely flat) then add potatoes and onion.  Cook at 500 degrees, that’s right, 500 degrees for 30-40 minutes.  Cooking Lesson 101 – Chicken should always be 165 degrees away from the bone.

It is unbelievable how good this is.  The chicken skins is crispy and lemony.  The meat is so moist and juicy.  The potatoes roast perfectly.

I may never roast a whole chicken any other way but this.

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Don’t roll your eyes, I have grilled chicken before but never have I ever considered using a mayonnaise based sauce.  I saw this one on ‘The Neely’s show’ on Food Network and it looked amazing.  And guess what, it is.

They call it ‘Grilled Chicken with Alabama White BBQ Sauce’ and I don’t remember how the Alabama played into it and really don’t care because everyone in my house loved it and asked when we are going to have it again.

The real difference in this sauce is that you use mayonnaise instead of ketchup as your base.  Everything else is in your basic bar b que sauce, cider vinegar, lemon juice, black pepper, garlic power, onion power and cayenne.  We threw in a little paprika also since Hubby swears he heard them say they used smoke paprika in theirs. 

The grilling is normal just baste with the sauce and then dip the cooked chicken in some reserved sauce as you eat.

You gotta try this one.  It is awesome!

This one also came from the January/February issue of Everyday Food.  I don’t think I will be making this one again though without some alterations.

You mix honey, vinegar and soy sauce.  Then it is a basic stir fry. Prep everything, brown your chicken. Remove it and put in your ginger and garlic.  Add peppers (I put some green peas in also) and soy mixture then put your chicken back in until cooked through.

Even with the ginger, garlic, soy and honey there wasn’t much flavor.  The chicken was bland that their just wasn’t much to it.  As I said earlier, I won’t make this one again without my own revision.

Live well, Love much, Laugh often!


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© Karen Schaeffer and At Least Twice A Week, 2009-2010. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Karen Schaeffer and At Least Twice A Week with appropriate and specific direction to the original content.