Herbedbistrochicken Recipes

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

Steps:

• In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
• Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
• After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy

Steps:

• Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with lemon-pepper. In a large skillet, saute chicken in 1 tablespoon each oil and butter for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add lemon juice and mustard to the skillet; whisk until smooth. Whisk in broth, herbs, garlic, salt, and remaining oil and butter; simmer for 1 minute. Spoon over chicken.

Steps:

• Beat the eggs into the buttermilk.
• Add the chicken pieces to the buttermilk mixture and chill for an hour.
• In a large mixing bowl, mix the flour with all the herbs and spices.
• Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
• Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
• Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
• Transfer to a paper towel-lined plate.
• Enjoy!

Steps:

• Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
• Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.

Steps:

• In a blender or the container of a food processor, combine garlic, onion, herbs and tahini. As you purée the mixture, slowly add just enough olive oil through the feed tube to make a thick, smooth paste; do not let it get too thin.
• Put flour in a shallow bowl. Place chicken in another bowl. Rub puréed mixture over chicken, then dredge each piece in flour. Gently shake off any excess flour, coat again with paste and dredge once more in flour.
• Heat 1/4 inch olive oil in a skillet; when it is hot, fry chicken for about 4 minutes each side, until well browned and cooked through; it will take longer if you use chicken with the bone in. Garnish with parsley and serve hot or warm, with lemon wedges.

Steps:

• Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
• With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
• Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

Steps:

• Combine all spices. (all ingredients except first two-chicken and butter.).
• Arrange chicken in shallow baking dish.
• Melt butter and pour over chicken.
• Turn chicken pieces over so both sides are coated with butter. (I use a tongs for this.).
• Sprinkle chicken with about 1/4 of the spices.
• Every 10-15 minutes, sprinkle another 1/4 of the spices on the chicken pieces.
• Bake at 375 for 55 minutes.

Steps:

• Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

Steps:

• Heat oven to 425. Chop 1/2 cup parsley, dill, mint or a combination (a little minced garlic wouldn't hurt).
• Put 4 tablespoons olive oil or butter in a roasting pan and put it in the oven for a couple of minutes until oil is hot or butter melts.
• Roll the chicken in the herb mixture, then add it to the pan; return the pan to the oven.
• Roast, turning once or twice, for 10 to 15 minutes, or until just cooked through.
• Garnish: More herbs.