Fiery Roast Chicken With Hot Sauce Compound Butter Recipes

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.

Steps:

• 1. Rinse chicken and remove giblets. At this point I put the giblets in a small sauce pot, add water, and use the giblets and juice for dressing.
• 2. In the cavity of the chicken stuff the stuffing ingredients.
• 3. Make the compound butter by combining all compound butter ingredients.
• 4. Run your hand under the skin of the chicken all over the breast portion to loosen it enough to get the butter under it. I use gloves for this part.
• 5. Divide the compound butter up in portions that you like, I usually use a fourth. Insert the butter with your hand, then smash the skin a little to spread the butter out.
• 6. Bake the chicken in a pre heated 350° until it tests done, and is golden and crispy. this cooked for 1 hour 45 minutes and was pefect.
• 7. let chicken sit for 10 minutes before carving to give juices a chance to redistribute.

Steps:

• Preheat the oven to 425 degrees F. Place a large skillet or roasting pan in the oven to preheat while you prepare the chicken.
• Begin by preparing a lemon butter. Place 4 tablespoons of the butter in a mixing bowl and add about 1 teaspoon of zest from the lemons. Season with salt and pepper and mix well.
• Flatten the chicken by cutting out the backbone and flattening the breast by firmly pressing with the heel of your hand. Sprinkle both sides of the chicken with salt and pepper. Using your fingers, loosely separate the skin from the breast and thighs. Smear the lemon butter evenly in the cavity between the skin and meat, ensuring it is worked evenly over the bird. With the skin side facing up, drizzle olive oil over the chicken.
• Remove the preheated pan from the oven and place the chicken in the pan, skin-side down.
• Place the lemon slices over the bird along with fennel, onions, garlic, thyme and oregano. As it cooks, this will flavor the bird.
• Place in the oven and roast for 30 minutes. Remove from the oven, flip the chicken to skin-side up and add half the wine to the pan. Return to the oven and roast until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 30 minutes longer. When the chicken is done, remove from the pan to a serving platter and allow to rest for 15 minutes before carving and plating.
• Meanwhile, make a pan sauce. Place the chicken pan over medium-high heat and add the remaining butter and wine. Stir until the butter is melted and the sauce thickens slightly. Pour the pan sauce over the platter of chicken. Serve immediately.

Steps:

• Set your oven rack to the middle position and preheat the oven to 450 degrees F.
• For the hot sauce:.
• Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
• Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
• For the compound butter:.
• In the bowl of a food processor, with the machine running, drop in the 5 whole garlic cloves, through the feed tube, one at a time. Scrape down the garlic with a spatula and add the butter, parsley, lemon zest and juice, and 1 to 2 tablespoons of the hot sauce. Season with salt and pepper, and puree until smooth. Reserve one third of the mixture in a small bowl and set the rest aside to spread on your chicken.
• For the chicken:.
• Using your fingers, gently loosen the skin of the chicken away from the meat. Spread the compound butter under the skin as well as over the skin. Wash your hands and then sprinkle the chicken generously on both sides, using tongs to turn it over (just to prevent the mid-seasoning hand wash). Set the chicken aside for a moment.
• Set a heavy-bottomed roasting pan over medium-high heat. Add the olive oil, then the chicken neck, wing tips and the sausage, and brown everything, stirring occasionally to brown all over, 8 to 10 minutes. Add the smashed garlic cloves, stir for 1 minute. Add the potatoes and toss them in the drippings. Add the pepperoncini, the pepperoncini liquid and the chicken stock. Place the spatchcocked chicken breast-side down on top of the potatoes and sausages. Roast for 30 minutes, then flip the chicken over and continue to cook until the chicken registers 160 degrees F in the thigh, about 45 more minutes. Remove the chicken from the pan, smear the remaining compound butter on top of it and leave it to rest for 15 minutes.
• While the chicken rests, continue to roast the potatoes and what is left in the pan for 15 minutes more.
• Once the chicken is rested, cut it into 8 to 10 pieces, however you like. I love to serve it family style and pour all the potatoes and sausage out onto a platter and place the cut up chicken on top, making sure to pour over all the juices from the cutting board where you cut your chicken. Sprinkle chopped parsley all over and dig inches Serve with more hot sauce on the side, if desired.

Steps:

• Heat the oven to 400 degrees. Pat the chicken dry using paper towels. Cut 5 tablespoons butter into thin slices, reserving the remaining 3 tablespoons. Season the cavity of the chicken generously with salt and pepper. Working with your fingers, carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat. Slide the sliced butter between the skin and the breast and thigh meat, evenly distributing the pieces over the chicken. In a small bowl, toss the ground chipotle, cumin and onion powder, 1 teaspoon salt and 1 teaspoon pepper. Rub the mixture all over the chicken. Stuff the cavity with the lemon wedges.
• Tuck the wings behind the back of the chicken, crisscross the legs at the ankles and tie the legs together tightly using kitchen twine. Transfer the chicken, breast-side up, to the rack of a roasting pan and roast until the skin is crisp and lightly browned, 15 to 20 minutes. Lower the heat to 350 degrees and roast another 30 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter with the hot sauce in a small saucepan over medium heat. Set aside 2 tablespoons hot sauce mixture, for finishing the chicken. After the chicken has roasted for 30 minutes at 350 degrees, working in three or four batches, brush the baste all over the top and sides of the chicken every 10 minutes until the chicken reaches 165 degrees, 30 to 40 minutes more. Make sure to cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the juices run clear. Remove the chicken from the oven, brush with the reserved 2 tablespoons hot sauce mixture, and let rest for 15 minutes.
• While the chicken rests, prepare the cabbage and kale slaw: Add the vinaigrette ingredients to a small jar and shake to combine. Set aside. Toss the cabbage, kale and herbs in a large bowl with the vinaigrette; season to taste with salt and pepper. Carve the chicken, breaking it down to eight pieces or slicing as desired, transfer to a platter and drizzle with any juices from the roasting pan. Serve immediately with slaw.

Steps:

• Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
• Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
• While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
• To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).

Steps:

• Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
• Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
• Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
• Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
• Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
• Transfer chicken to a rack to drain. Brush with the sauce on both sides.