Caution: This post contains graphic poultry images.
I don't need to talk about how awesome comfort food is. Let's get right to the recipes!
Sweet Glazed Butterflied Chicken
Chicken:
1 (5 lb) chicken, spine removed and butterflied
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 Tbsp butter
Glaze:
2 Tbsp grated onion (use the smallest side on a box grater, or use a rasp)
2 cloves garlic, grated (on a rasp)
1/8 tsp ground allspice
1/4 cup light brown sugar
1 Tbsp stone-ground mustard
1/4 tsp hot sauce (recommended: Frank's Red Hot sauce)
2 tsp apple cider vinegar
Preheat the oven to 375° F.
Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.
Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes.
Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat.
When the chicken is around the 140° F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165° F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.
Cue the gruesome chicken pics!
I've never butterflied a chicken before, so I got really excited when I saw Sunny Anderson do this on Cooking For Real. The first step to butterflying a chicken is cutting out the spine. Starting at the tail and using a good pair of poultry shears, cut up one side and down the other. You can also wrap the spine up in plastic and freeze it to make stock another day.
After the spine comes the legs. You'll want to snip the skin behind the thighs so that you can spread the legs out like butterfly wing tips.
Okay, now comes the metamorphosis. Press the blade of a large knife against the breastbone and press down hard until you hear it split.
See! It looks just like a butterfly...totally.
Kshhhhhhhhhhh! I love that sound. Cast iron is awesome for searing meat. When it's time to flip, the pan will let go of the meat. If it sticks, it's not ready. Once I made the flip, this baby went into the oven.
Garlic Hasselback Potatoes With Herbed Sour Cream
Potatoes:
16 oz red new potatoes
3 to 5 garlic cloves, thinly sliced
4 Tbsp unsalted butter, melted
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
Herbed Sour Cream:
1/2 cup sour cream
1/2 tsp garlic powder
1 Tbsp finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Potatoes: Preheat oven to 400° F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
Herbed Sour Cream: Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
This potato recipe was part of the same recipe as the chicken. I had also never heard of this wooden spoon trick. Two new tricks in one day. Woot woot!
Have I mentioned I love garlic? I LOVE GARLIC! Now I've mentioned it. :-)
This recipe is ridiculously easy. I'm just gonna stop talking now and let the pictures speak for themselves.
Add a little salad and you've got yourself one handsome meal.
Potatoes:
16 oz red new potatoes
3 to 5 garlic cloves, thinly sliced
4 Tbsp unsalted butter, melted
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
Herbed Sour Cream:
1/2 cup sour cream
1/2 tsp garlic powder
1 Tbsp finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Potatoes: Preheat oven to 400° F.
Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. Place on a baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream.
Herbed Sour Cream: Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
This potato recipe was part of the same recipe as the chicken. I had also never heard of this wooden spoon trick. Two new tricks in one day. Woot woot!
Have I mentioned I love garlic? I LOVE GARLIC! Now I've mentioned it. :-)
This recipe is ridiculously easy. I'm just gonna stop talking now and let the pictures speak for themselves.
Add a little salad and you've got yourself one handsome meal.
Now that's what I call comfort food with style! The glaze on the chicken is sweet with just enough kick and the potatoes are crisp and savory. Plus it all looks really impressive, but is so easy to do. Try it, love it, enjoy!
This looks delicious Dae! So when you coming home to make it for me? :)
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