Butterflied Chicken with Cracked Spices

Butterflied Chicken with Cracked Spices

(adapted from recipe by Pete Wells, NYT Cooking)

This is fast and tasty, as spice rub can be done ahead, and cooking times vary with intensity of heat and size of chicken. In springtime, serve with tender young bitter greens — arugula, watercress or baby dandelions — tossed in a sharp vinaigrette.

Yield: 3-4 servings

Prep/Cook Time: about 45 min -1hour

Utensils needed: Spice grinder or mortar and pestle, broilerpan or grill, heavy chef’s knife or poultry shears, roasting pan

INGREDIENTS

1 chicken, around 3 pds or slightly larger, (but NOT 5 pound chicken, too big! See Note below)

2 TBS olive oil

2 tsp fennel seed

1 tsp coriander seed

½ tsp black peppercorns

¼ tsp cumin seed

2 tsp coarse sea salt

½ tsp hot paprika or pimentón

Lemon halves or fat wedges

PREPARATION

1. Light a grill or set your broiler on high and give it a 10-minute head start.

2. Butterfly (or spatchcock) chicken by cutting out chicken’s backbone with poultry shears or a sharp heavy chef’s knife (or ask a butcher to do this). Save backbone to make stock.

3. Place chicken skin side up in roasting pan. Press firmly on the breast with heels of your hands until it cracks and flattens. (Use pressure) Move legs so they lie flat and drumsticks point out. Tuck wingtips over tops or cut them off. Rub bird with oil. (Extra oil may fall onto pan.)

4. Coarsely grind fennel, coriander, peppercorns and cumin with a mortar/ pestle or with 8 or 9 pulses in a spice grinder. Mix in salt and paprika/ pimento. Sprinkle rub on both sides of bird.

5. Set chicken skin side down on grill or skin side up on broiler rack with highest point of bird about 10 inches from flame. (Measure this as it is further away from the heat source than you think! If less than 10 inches, the chicken will smoke a lot once fat is released) When skin begins to brown (6 -7 minutes), flip chicken over. (Easy way is to grab ends of drumsticks with paper towels or oven mitts.)

6. After about 10 minutes, when bony side is browned, lower heat to medium-high (400 if you're using an oven), flip chicken again and cook another 10 minutes, or until skin is crisp and brown and thickest part of thigh reaches 165 degrees. (check using a meat thermometer) Let rest about 5 minutes before carving.

7. Spoon any juices that have collected in broiler pan or platter over chicken. Serve with lemon.

Note on chickens: To get a 3-31/2 pd chicken, you will probably have to go to a butcher, or buy an organic chicken from a high-end market.  They can be difficult to find.  You might be able to use a 4 pd chicken for this recipe, but don’t go bigger or it won’t cook properly. The legs will be raw and the breast overcooked.

Flattened Chicken Thighs with Roasted Lemon Slices

Flattened Chicken Thighs with Roasted Lemon Slices

(adapted from recipe by Julia Moskin, NYTCooking)

Found this recipe very tasty but needs careful attention so you don’t smoke up the kitchen.

Chicken benefits from marinating a couple of hours or overnight in the fridge.

Yield: 6-9 servings (depending on how much chicken used)

Prep Time: 20 minutes (marinade for chicken can be made ahead cutting prep time)

Cooking Time:  varies but about 30-40 minutes

Utensils: 1-2 10-inch cast iron frying pans, large bowl, small kitchen knife, baking sheet extra plate, small chopper for herbs (optional)

INGREDIENTS

For the marinade (make less if using fewer thighs)

2 lemons, rinsed (you will be using zest only, not juice, so save lemons for later in recipe)

¼ cup fresh thyme or oregano leaves

1 ½ TBS chopped fresh sage leaves

1 ½ TBS chopped fresh Italian parsley

10 to 12 medium/large garlic cloves, peeled and smashed

1 tsp red chile flakes

3 TBS extra-virgin olive oil

For the chicken:

9 bone-in, skin-on chicken thighs, rinsed in cold water

18 fresh sage leaves (fewer if less chicken used, but use at least 3 pieces per thigh if small)

3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)

1 TBS plus 1 tsp kosher salt

2 lemons, rinsed (use can use same lemons, as you will squeeze some of juice out and then slice them fairly thinly to line bottom of cooking skillet when cooking chicken)

Fresh thyme or oregano sprigs, for garnish (use lots!)

PREPARATION

Marinade

1. Using vegetable peeler shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer.

2. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Chicken   

Heat oven to 450 degrees.

1. Pat pieces dry with paper towels.

2. Using fingers, gently separate skin of each piece from flesh, taking care to leave skin attached at one end, creating a deep pocket between skin and flesh.

3. Tuck 2 sage leaves and 2 garlic slices under the skin.

4. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.  (nice but not totally necessary, as skin can only absorb a bit of marinade.)

Cooking chicken

1. Remove thighs from marinade and place skin side up on a baking sheet or plates. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.)

2. Sprinkle some salt over the chicken

3. Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch cast-iron skillet.

4. Put over medium high heat and weigh down chicken with bottom of another cast-iron skillet. (Or, use lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure bottom of skillet is clean, or place a sheet of parchment paper between chicken and top skillet.)

5. Once chicken is sizzling (don’t let it smoke!), reduce heat to medium. Cook without moving for 10 to 12 minutes, until skin is brown and crisp.(may not get crisp, just brown). To check for doneness, gently lift the corner of a chicken thigh. Skin will come away cleanly from bottom of pan when done. If still stuck, do not pull but let cook a little longer.

6. When thighs are done, remove weight and lift chicken out of pan taking care to keep skin attached to thighs as you lift them. Transfer thighs, skin side up, to baking sheet or plate. Cook remaining 4 chicken thighs in same way. Pour off most of fat from skillet.  

7. Heat oven to 450 degrees if you haven’t already done so.

8. Cut lemons in half and squeeze gently to remove some juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice. Flatten one side of lemon for easier cutting and clean board periodically.

9. Place a layer of lemon slices in skillet. Return all browned chicken to skillet on top of  lemons, skin side up. Tuck reserved lemon peel and garlic cloves between the pieces.

10. Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on flesh side with a knife, and check that juices are clear and there is no redness near bone.

11. Remove pan from oven and let thighs rest in pan 5 to 10 minutes.

12. Deglaze 2^nd pan with lemon juice (if using 2 pans)

13. Tuck thyme or oregano sprigs around thighs and serve from pan at the table, with roasted lemon slices and garlic cloves.

 

                                                 ROASTED CHICKEN PROVENCAL
                                                       (Adapted from NYT Sam Sifton)
 
            This easy and tasty recipe is great for any party or meal.  Doesn't require a
            lot of attention. Pairs well with rice, potatoes or any starch, and squash or 
            carrots and asparagus because of the essence of lemon that is in the chicken.
            Tastes great the next day too!

      Prep Time: 25 minutes
      Cook Time: 25-30 minutes plus more if a lot of chicken
      Utensils needed:  Large roasting pan or cast iron skillet, chef's knife, shallow pan or plate
      Serves : 4-6

     Ingredients
            4 chicken legs or 8 bone-in, skin-on chicken thighs
            2 tsps kosher salt
            1 tsp freshly ground black pepper
            ½ to ¾ c. all-purpose flour
            3 Tbsps olive oil
            2 Tbsps herbes de Provence (see note below)
            1 lemon, quartered or cut in 8ths.  Go easy on the lemon, very strong flavor
            8 to 10 cloves garlic, peeled, can add a lot more!
            4 to 6 medium-size shallots, peeled and halved, can add a lot more!
            ⅓ cup dry vermouth or white wine, more can be added during cooking if needed.
            4 sprigs of thyme, for serving
     Preparation
           1.Heat oven to 400 degrees or 425 if oven not accurate.
           2. Season the chicken with salt and pepper. 
           3. Put  flour in a shallow pan, lightly dredge chicken in it, shake to remove excess.
           4. Swirl oil in roasting pan/skillet, and place the floured chicken in it skin side up.
           5. Coat chicken with herbes de Provence. Arrange lemon, garlic and shallots              
               around chicken. Add vermouth or wine
           6. Put pan in the oven, and roast for 25 to 30 minutes, then baste it with the juices. 
               Continue roasting for another 25 to 30 minutes, or until chicken is very crisp and
                meat is cooked through.  If skin is not crisp, place under broiler for 1-2 minutes.
            7. Serve in the pan or on a warmed platter, garnished with the thyme.

            NOTES
             Purchased 'Herbes de Provence' never seems to have enough aroma.              
              I prefer to create my own from a selection of dried or fresh herbs. Herbes de
              Provence is best made by combining several ingredients (can vary slightly). 
             The usual ingredients are usually dried and are as follows: 3 Tbsp thyme, 2 Tbsp,
             savory, 1Tbsp oregano, 3tsp rosemary, 2 tsp  marjoram. I substitute more of one 
              if I don't have enough of each and if using fresh herbs, double the quantity.  
             Even if doing only 1/2 the recipe, I use all of the herbs de Provence as it adds 
             so much flavor to the  sauce. 

Chicken Curry (w/o Coconut milk)

(adapted from Meera Sodha in NYT Magazine)

This dish is lighter than most curries and very flavorful.  Eggplant can be substituted for chicken. Dish improves in flavor the next day.  It is pretty and flavorful.    Great with homemade Naan (see recipe).
 
Prep Time: approx 25 minutes for all ingredients
Total Time:  60 minutes
Serves:  4 
Utensils:  Large deep pot or dutch oven with lid, chef knife, measuring spoons.

INGREDIENTS
2 Tbsp unsalted butter or ghee
1 Tbsp neutral oil, like canola
1 tsp cumin seeds
2 cinnamon sticks approx. 2 inches long
2 large white or yellow onions, peeled and finely chopped
1   2 1/2 inch piece of ginger peeled and grated or minced
6 cloves of garlic, peeled and crushd
2 green cayenne or jalapeno peppers, stemmed seeded and cut into half-moons (optional) 
salt to taste
3/4 cup plus 2 Tbsp pureed or diced tomatoes 
2 Tbsp tomato paste
11/2 tsps ground cumin
1/2 tsp ground turmeric
3 Tbsps whole-milk yogurt, plus 1 cup to serve with the meal
13/4 -2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks 
3 Tbsp slivered almonds
1 tsp garam masala
pinch ground cayenne pepper or to taste 

PROCESS
1.  Melt butter/ghee in the oil in a large dutch oven or pot, over medium heat.
2.  When hot and shimmering, add cumin seeds and cinnamon sticks.  Cook for one minute stirring often so doesn't burn.
3. Add onions. Lower heat slightly, cook, until golden, approx. 15-20 minutes
4. Put ginger, garlic and peppers (if using) in mortar and pestle with pinch of salt, and smash into coarse paste.  (You can also do this on a cutting board with a knife or dice ginger,garlic and peppers). 
5. Add paste to the onions and cook for 2 minutes or so.
6.  Pour in tomatoes and stir.  Cook for 2-3 minutes.
7.  Add tomato paste, ground cumin, ground turmeric and a little more salt and stir to combine
8. Add yogurt slowly and whisk it into the sauce.  It may be quite think. 
9. When begins to bubble add the chicken, lower heat, put lid on and allow to cook gently for 30 minutes or until chicken is cooked through.  Should be slow bubbles, not active boiling.
10. Finally, add almonds, garam masala, along with a pinch of cayenne, and cook for 5 minutes more.  

Serve with brown or white basmati rice, and/or naan, and the additional yogurt

NOTES: Best to prepare all ingredients before you start cooking since cook times are short.   I like to buy the less expensive chicken thighs and use the skin and bones for a nice broth (which can cook in another pot alongside the curry).  The spices are all pretty standard and available at most Indian or mid-eastern grocery stores.  If your spices are old or not pungent, add a little more.

STRATA for HOLIDAYS

HOLIDAY STRATA

Purportedly serves 8 – 10

INGREDIENTS

     12 oz. Jones Sausage (one pkg.) and 4 oz. good bacon

     6 XL or jumbo eggs

     1 cup half & half

     1 cup milk

     1 tsp. dry mustard

     dash of Worcestershire sauce

     ground pepper

     butter for baking dish

     4 – 5 slices bread torn into smaller pieces

     grated Gruyère (Swiss) cheese on top, for browning

PREPARATION  

The night before… 

1.   Arrange bread pieces in a 9 x 13 buttered baking dish.

2.   Brown sausages, using a spatula to break them up. 

3.   Drain, and pat with paper towels.

4.   Sprinkle sausages over bread.

5.   In a mixing bowl, beat together eggs, milk, and seasonings until well blended.

6.   Pour egg mixture over bread and sausage.

7.   Sprinkle lightly with cheese. 

8.   Cover pan with foil and refrigerate overnight.

The day of…

9.   Preheat oven to 350^o  F.

1.  Remove from refrigerator, remove foil from pan, and let stand for 15 – 20 minutes.

1.  Bake casserole for 45 minutes or until casserole is bubbly and lightly browned on top. A knife inserted into the center should come out clean.

          NB. Very lightly browned: dish keeps cooking once out.

                      If not brown enough, run under broiler for 2 minutes, no longer.

Let stand for 15 – 20 minutes after baking. 

Sample schedule for 11 a.m. meal:

          9:40  out of fridge; preheat oven

        10:00  into oven

        10:35  out of oven—maybe 2 min. under broiler

        11:00  eat

We cobbled this recipe together from a variety of Web sources, fine tuning it over the years. It’s a regular on Christmas morning.   

IJ, 13 June 15