ROAST CHICKEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the roast chicken: Preheat the oven to 450 degrees F.
- Sprinkle the cavities of the chickens with the salt and pepper; stuff each with 2 lemon halves, 2 garlic cloves and 2 thyme sprigs. Rub the skins with the clarified butter. Truss the chickens.
- Place the chickens, breast side up, on a rack set into a roasting pan. Roast until golden brown, 10 to 15 minutes. Reduce the heat to 350 degrees and scatter the onions, carrots and celery around the chickens. Roast until the chickens are 160 degrees at the thigh, 45 to 60 minutes more. Remove to a cutting board and let rest for 10 to 15 minutes.
- Place the roasting pan on the stovetop and cook until the vegetables are caramelized. Pour off all but 2 ounces of the chicken fat. Add the flour and cook for 2 minutes, whisking. Whisk the stock into the roux until smooth, then simmer for 20 minutes. Season the pan gravy with salt and pepper. Before serving, whisk the unsalted butter into the gravy.
- Cut the chickens in half and remove the backbone.
- For the sweet potato puree: Preheat the oven to 350 degrees F.
- Pierce the skins of the sweet potatoes with a fork. Roast until tender, about 45 minutes.
- Scrape the sweet potato flesh into a food processor. Add the butter and brown sugar, and puree until smooth. Season with salt and white pepper.
- For the green beans: Bring 1 gallon water to a boil, and season with 2 ounces kosher salt. Set up an ice bath for shocking the green beans.
- Add one-third of the green beans to the boiling water; cook until al dente, 2 to 3 minutes. With a slotted spoon, transfer the beans to the ice bath to stop cooking. Remove the beans from the ice bath and dry well. Repeat two more times, until all the green beans are blanched.
- Heat 2 tablespoons grapeseed oil in a large skillet. Add the blanched green beans and saute for 1 to 2 minutes. Add the butter and the almonds, and cook for another 1 to 2 minutes. Season with salt and pepper.
- To plate: Divide the sweet potato puree between 6 plates, and make a smear with the puree. Place one chicken half on each plate. Lean some of the green beans up against the chicken, and then spoon 3 to 4 ounces of the pan gravy over the chicken. Serve immediately.
ONE-PAN ROAST BUTTER CHICKEN
Try this twist on roast chicken. It's up to you whether you serve it as a curry with rice and naan bread or as a roast with your favourite Sunday lunch trimmings
Provided by Tommy Banks
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 19
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the lemon halves in the chicken cavity. Stir all the ingredients for the curry butter together and season with salt and lots of pepper. Use your fingers to stuff the curry butter under the skin and smear it all over the meat.
- Place the chicken in a flameproof roasting tin, on a trivet, if you have one. Roast for 20 mins, then turn the oven down to 180C/160C/gas 4. Continue to roast for 40 mins, or until the chicken is cooked through. Remove the chicken from the tin and leave to rest while you make the sauce.
- If your roasting tin is flameproof, place it directly on the heat, if not, scrape all the buttery goodness from the tin into a saucepan and set over a low heat to make the sauce. Gently sweat the garlic and ginger in the curry butter. Scatter in the cardamom, cloves and fennel seeds and cook for 2 mins, then add the ground spices and cook for another 2 mins. Pour in the passata and gently reduce by half before adding the cream and reducing by a third. To finish the sauce, pour in the resting juices, season and add a squeeze of the roasted lemon from the cavity of the chicken. Carve the chicken and serve with the sauce.
Nutrition Facts : Calories 869 calories, Fat 70 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
WHOLE ROASTED CHICKEN IN SALT CRUST
Make and share this Whole Roasted Chicken in Salt Crust recipe from Food.com.
Provided by LMillerRN
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preparations.
- Brush chicken on all sides with balsamic vinegar. In small bowl, combine butter, chopped shallots, garlic/Morton® Kosher Salt mixture*, orange zest and pepper. Spread mixture over chicken. Lightly pat to evenly coat chicken. Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. Sprinkle top of chicken with 1/4 cup Morton® Kosher Salt.
- Cooking.
- Roast uncovered at 425°F for 50 to 60 minutes or until juices run clear and chicken is cooked through and . (**iInternal temperature reaches 170°F for /white meat and 180°F for /dark meat**). Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.
- Tips:
- *Sprinkle 1 teaspoon Morton Kosher Salt over garlic cloves. Chop garlic with Morton® Kosher Salt until minced. Proceed with remaining spices as above. ·.
Nutrition Facts : Calories 558.2, Fat 40.7, SaturatedFat 13.6, Cholesterol 175.7, Sodium 7662.3, Carbohydrate 7.9, Fiber 0.9, Sugar 3.1, Protein 38.6
BUTTER ROAST CHICKEN
When I was newly married, I was very interested in cooking, so I started to collect recipes. My new sister-in-law's mother sent me her family's favorite chicken recipe, and I knew it was destined to be a favorite in our household. The delicate flavor of lemon makes this dish great. -Elisabeth Garrison, Elmer, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken in an ungreased 13-in. x 9-in. baking dish. Combine the remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. , Bake, uncovered, at 325° for 1-1/2 hours or until juices run clear, basting occasionally.
Nutrition Facts :
BUTTER-HERB ROASTED CHICKEN
Butter gives this herb-roasted chicken a nice crispiness in this recipe, perfect for a Sunday supper!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
- In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
- Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.
Nutrition Facts : Calories 660, Carbohydrate 32 g, Fat 6, Fiber 4 g, Protein 51 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1270 mg
ROAST CHICKEN IN A BUTTER CRUST
Like chicken potpie and chicken noodle soup, this dish is all about the traditional flavors of home cooking, but concentrated to the nth degree. The chef Barbara Lynch based this easy one-pan dinner on a French dish called poulet en pain - chicken in bread - but she uses a buttery pie crust instead of bread dough. The crisp crust with juicy chicken and a fragrant vegetable stuffing is indescribably good and surprisingly easy to pull off. You can finish baking it up to two hours before serving - or even longer, as it's also good at room temperature. Ms. Lynch recommends it as picnic fare. This stuffing is a familiar one, but any combination of sautéed vegetables and aromatics could be used, like mushrooms, winter squash or fennel; garlic, ginger or leeks; tarragon and parsley.
Provided by Julia Moskin
Categories dinner, one pot, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the crust: In a stand mixer fitted with the paddle attachment, combine flour, salt and sugar and mix briefly to combine. Add butter pieces and mix until butter breaks into smaller pieces and is evenly mixed with flour. Add 1/2 cup cold water and mix until dough begins to come together in one lump.
- Turn off mixer, remove paddle and attach dough hook. Knead at low speed until a smooth mass forms, about 2 minutes. Turn dough out onto a lightly floured surface and knead by hand: push dough away from you with the heel of your hand, fold it over toward you, give it a quarter-turn, then repeat until dough feels elastic and moist. If dough feels sticky, knead in flour as you go, 1 tablespoon at a time. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
- Make the chicken: Cut off wing tips and discard (or save for stock). Pat bird dry and sprinkle inside and out with salt and pepper. Refrigerate, loosely covered, while you make the stuffing (or longer, up to 2 days).
- Heat oil or butter in a medium skillet over medium heat. Add vegetables, herbs and a pinch of salt and cook, stirring, at a gentle sizzle until vegetables are tender, about 8 minutes. Reduce heat as necessary to prevent browning. Set aside to cool.
- Heat oven to 400 degrees.
- Stuff chicken with the vegetables. To secure stuffing and keep the bird in a compact shape, cross legs at the "ankles" and tie together with twine.
- On a lightly floured surface, roll dough out into a rough circle that's large enough to enclose the chicken. Place stuffed chicken, breast side down, in the center. Wrap dough up and around the bird, encompassing it completely. Overlap the edges and pinch them closed to make a seam. Turn wrapped bird over and place seam side down on a baking sheet.
- Whisk egg white with 1 tablespoon water and brush all over dough. Sprinkle very lightly with salt. Bake until crust is golden brown and meat is cooked through (165 degrees; it is O.K. to puncture the crust with the thermometer), 1 to 1 1/2 hours depending on size.
- Let cool 1 to 2 hours before serving. The meat will remain hot and the juices will be absorbed into the meat and the stuffing.
- To serve, use your hands to break off the top of the crust and place on the baking sheet. The breasts will be on top: peel off skin, discard, and carve the breast meat off the bone. Continue carving, without turning bird over. The juices will soak into the crust and pool on the baking sheet: this is exactly what you want. Cut the twine and use a spoon to remove stuffing and divide on serving plates. Add chicken and pieces of crust to each plate. Tilt pan and spoon up juices to pour over meat and vegetables. Serve immediately.
More about "roast chicken in a butter crust recipes"
ROAST SPATCHCOCK CHICKEN WITH HERB BUTTER RECIPE
From drizzleanddip.com
BUTTER ROASTED CHICKEN - THE ONLY ROAST CHICKEN RECIPE …
From thekitchenmagpie.com
ROASTED BRUSSELS SPROUTS WITH CINNAMON-BUTTER YOGURT AND …
From cooking.nytimes.com
ROASTED CHICKEN WITH GARLIC BUTTER - CLASSIC SUNDAY DINNER RECIPE
From scrambledchefs.com
BUTTERY ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
BUTTER-ROASTED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
ROAST CHICKEN IN A CRUST RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
ROAST CHICKEN IN A BUTTER CRUST RECIPE - NYT COOKING
From cooking.nytimes.cf
SIMPLE ROAST CHICKEN RECIPE
From cookwithkushi.com
THE SECRET TO THE PERFECT ROAST CHICKEN IS BUTTER — AND …
From today.com
OUR 15 BEST ROAST CHICKEN RECIPES
From allrecipes.com
8 WAYS TO ROAST CHICKEN WITH COMPOUND BUTTERS FROM …
From bonappetit.com
CHAR CRUST ROTO ROASTED CHICKEN – CHAR CRUST® DRY-RUB SEASONINGS
From charcrust.com
ROAST CHICKEN IN A BUTTER CRUST- WIKIFOODHUB
From wikifoodhub.com
ROASTED HERB BUTTER CHICKEN AND ORZO. - HALF BAKED HARVEST
From halfbakedharvest.com
HERB BUTTER ROASTED CHICKEN RECIPE | LAND O’LAKES
From landolakes.com
INA GARTEN’S MAKE-AHEAD ROAST TURKEY AND GRAVY WITH ONIONS …
From cooking.nytimes.com
JUICY ROAST CHICKEN RECIPE (WITH HERB GARLIC BUTTER) - LITTLE SUNNY …
From littlesunnykitchen.com
OVEN ROASTED BRUSSEL SPROUTS | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
ROASTED WHOLE CHICKEN - PRIMAVERA KITCHEN
From primaverakitchen.com
INA GARTEN’S THANKSGIVING RECIPES - THE NEW YORK TIMES
From nytimes.com
You'll also love