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No-Fail Roast Chicken

No-Fail Roast Chicken

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Optional with Lemon and Garlic
Yield: 4 Servings
Adapted from Claire Saffitz/Bon Appetit

Where do you get these small chickens? I remember my dad, a meat dept manager, mentioning chickens by type, fryer, roaster, stewing, etc. Maybe that is a clue. I looked it up and found the type is an indication of age and weight at time of slaughter. Fryer/broilers are small chickens between 2½ and 4½ lbs. Roasters are typically 4½ to 7 lbs. Stewing chickens are larger and are no longer productive laying chickens.

Local stores in So Cal and CO rarely have anything under 5 lbs. These are basically roasters. The smaller broiler/fryers? I think those all get used up for their in-store rotisserie chickens.

Since I usually can’t find broiler/fryers I have had good success with 5½ lb roasters.

  • 13–4 lb whole chicken, patted dry
  • Kosher salt, freshly ground pepper
  • ¼cup (½ stick) unsalted butter, melted, or olive oil
  • Optional:
  • 1lemon, halved crosswise, seeds removed
  • 1head of garlic, halved crosswise (no need to remove peel)
  • 1bunch of fresh poultry herbs

Arrange a rack in center of oven; preheat to 425°F. With chicken breast facing up and legs pointing toward you, use a sharp knife to slice through loose area of skin draped between leg and breast, making about a 3″-long incision. Continue cutting downward until you hit the joint that connects the thigh to the body, then stop (once you get through the skin, there’s not much there; if you are cutting through flesh, you’re too close to the breast). Exposing the leg joint makes it easy to tell if chicken is cooked and encourages hot air to circulate to thickest part of chicken. Repeat on second side. See the picture above.

Season every single surface of chicken, including skin along backbone, cavity, under wings, and inside part of the leg you just exposed, with lots of salt and pepper. If you’re using kosher salt, it should take you 4–5 generous pinches. If using, tuck the fresh poultry herbs in the cavity.

Option: Heat the cast iron pan on a burner before putting in the chicken. This gives the dark meat a head start.

Transfer chicken breast side up to a large skillet. If you’re using the optional lemon and garlic, arrange lemon and garlic cut sides down in skillet around chicken. I used a roasting pan and put quartered potatoes and onions around the chicken.

Drizzle chicken with butter and transfer to oven. Roast in center of oven until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. For my 5½ lb chicken I checked at 60 minutes and then needed another 20 for it to be done. To check, remove skillet from oven, and use an instant thermometer to measure the temperature in the thickest part of the thigh and breast. The thigh should be 170°F and the breast 160°F.; Continue to roast, checking every 5 to 10 minutes, until you get the right temperatures.

Let chicken rest in skillet at least 15 minutes before carving. Transfer chicken to a platter. Top with pan juices and serve with roasted lemon and garlic alongside.

Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

Side dish suggestions:

VegetablesStarches
Roasted Carrots with Parsley & ThymeMashed Potatoes / Gravy
AsparagusBaked Potato
BroccoliNoodles
 

Black Pepper Beef & Potatoes

Black Pepper Beef & Potatoes

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Cantonese
Yield: 4 Servings
Chris Kimbel / Milk Street

Stir-fried beef with black pepper sauce is a Cantonese classic. This version has a twist and uses red and sweet potatoes into the mix.

  • 3TBS grapeseed or other neutral oil, divided
  • 3TBS soy sauce
  • 5medium garlic cloves, finely grated
  • 4tsp finely grated fresh ginger
  • 2tsp cornstarch
  • Kosher salt and coarsely ground black pepper
  • 1lb beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
  • 12oz Yukon Gold or red potatoes, cut into 1-inch pieces
  • 6oz sweet potato, peeled and cut into 1-inch pieces
  • 1medium yellow onion, chopped
  • 1red, yellow or orange bell pepper, stemmed, seeded and cut into ½-inch pieces
  • 6TBS finely chopped fresh cilantro

In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.

In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside.

In the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly soened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.

Pollo con Salsa Alla Panna

Pollo con Salsa Alla Panna

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Chicken with Italian Herbs and Cream Sauce

Yield: 2 Servings
Scott Nowell

This is a quick, simple and flavorful Italian inspired chicken dish, perfect for a weeknight. Serve with rice and a complementary vegetable.

  • 2boneless, skinless chicken breasts
  • 1shallot, minced
  • 2cloves garlic, minced
  • 1tsp each, dried oregano and dried basil or 2 tsp Italian Seasoning
  • 6 – 8oz heavy cream
  • vegetable oil

Heat skillet of sauté pan over medium high until hot, add oil and heat until almost smoking.

Brown chicken breasts, cook for 2 to 3 minutes per side. Remove to hot plate in oven. Wipe pan clean and reheat over medium heat. Add a small amount of oil.

When hot add shallot and cook for 30 seconds to a minute, until just translucent. Add garlic and cook for 10 to 15 seconds.

Add basil and oregano (or Italian Seasoning) and cream and bring to boil. Cook for 1 to 2 minutes.

Return chicken to sauce. Cover and simmer slowly until cooked through (3 to 6 minutes).

The Rice Pilaf with Peas goes great with this sauce.

Chicken Marsala

Chicken Marsala

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Yield: 2 to 4 Servings
Adapted from a faux Olive Garden recipe

There are lots of Marsala recipes around. The striking difference is about half call for sweet Marsala and half call for dry. Depends on your personal taste. I much prefer the dry. Make sure you get a decent Marsala, preferably imported. Supermarket “cooking Marsala” is an abomination and shouldn’t be used for anything.

  • 4chicken breasts, boneless & skinless
  • ½cup AP flour
  • salt & pepper
  • 3TBS oil
  • 4TBS butter, room temperature
  • 8oz fresh mushrooms, sliced
  • 1shallot, peeled and minced
  • ¾cup dry Marsala wine (see note below)
  • ¾cup chicken stock
  • 1packet unflavored gelatin (2½ tsp)

Prepare sauce:

Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.

Prepare chicken:

Add flour, salt and pepper to a shallow bowl and mix to combine.

Pound chicken breasts between sheets of plastic wrap until about ¼” thickness.

Season chicken with salt and pepper, then dredge in flour, knocking off excess.

Cook mushrooms:

Heat 1 TBS oil in a skillet over medium heat.
Add the mushrooms and a pinch of salt to the pan and cook for 5 to 10 minutes, until nicely browned. Set aside. Optional: Push mushrooms to one side and add a finely diced shallot to pan, cook until softened. Remove both to a dish and set aside.

Cook chicken:

Add 2 TBS oil and cook chicken breasts on medium heat for about 3 minutes on the first side, until lightly browned. Turn breasts over to cook other side until they are around 145°F internal temperature.
Return mushrooms to pan and add Marsala-stock-gelatin mixture around chicken pieces. Cover and simmer for about 5 minutes. Check chicken temperature for 160°F. Remove chicken to serving plate.
Remove pan from heat. Add butter to the remaining sauce, stir butter until it is melted and an emulsion is made.
Distribute sauce over chicken breasts and serve immediately.

Side dish suggestions:

Vegetables Starches
Green Beans Wide Noodles
Broccoli Risotto
Asparagus Boiled/Steamed Potato

Note: Marsala wine is a fortified wine from Sicily and can be either dry or sweet; it’s used to create a rich caramelized flavor to the sauce. The wine is added to the chicken and mushrooms with butter to create the rich brown sauce for that authentic Italian taste. Chicken Marsala is best served with a starch like potato or over pasta.

Chicken Piccata

Chicken Piccata

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Yield: 4 servings
Scott Nowell

I love a nice Piccata. Chicken, pork, veal, turkey, it doesn’t really matter. Use some thin fish fillets and it’s basically a Fish Meuniere.

  • lemon, juiced to obtain 1 TBS juice
  • 4boneless, skinless chicken breasts (about 1½ to 2 lb)
  • ½cup all-purpose flour
  • 4TBS vegetable oil
  • 1small shallot, minced (about 2 TBS) or 1 small garlic clove, minced (about 1 tsp)
  • 1cup chicken stock or canned low-sodium chicken broth
  • 2TBS small capers, rinsed and drained
  • 4TBS unsalted butter, softened
  • 2TBS minced fresh parsley leaves (optional)

Heat oven to 200°F.

Slice chicken breast horizontally and pound to ¼ inch. Season both sides of cutlets with salt and pepper. Measure flour into shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.

Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 TBS oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 2½ minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2½ minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 TBS oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.

Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon juice, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.

Serve with:
Starch: Mashed Potatoes, Rice, Polenta or Pasta.
Veg: Asparagus, Green Beans, Roasted Veg Medley

Denver Omelet

Denver Omelet

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Yield: 4 Servings
Adapted from Chef John / Food Wishes

This classic American-style omelet is firmer and more caramelized than the softer French omelet, but every bit as delicious, and prefect for your next “breakfast for dinner.”

  • 1TBS butter
  • 3large eggs
  • ⅓cup grated cheddar cheese
  • ¼cup diced smoked ham
  • 2TBS finely diced onion
  • 2TBS finely diced green bell pepper
  • salt and freshly ground black pepper to taste
  • pinch of cayenne, optional


Beat eggs, but not too much. Over beating makes them watery.

Heat butter in a pan over medium heat. Add ham, pepper, onion mixture and cook until veg are soft. Reduce heat to medium low. Add eggs, mix lightly and let cook from the bottom. Sprinkle the cheese when the top is still liquid. Give a sprinkle of cayenne if desired. Continue cooking until top is top looks wet, but is no longer runny. Fold in half using spatula.

Corned Beef & Cabbage

Corned Beef & Cabbage

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Yield: 3 to 4 Servings
Adapted from Chef John / Food Wishes

Irish or not, it seems you must have this on St. Patrick’s Day.

Use a “point cut” for a more tender result. Some claim the “flat cut” has a little more flavor, but I prefer the tenderness of the point cut. Keep any leftover meat to make corned beef hash. May you have real joy and “Céad míle fáilte” (pronounced cade mee-la fall-cha)   Prep: 5 Cook: 2½ to 4 hrs

  • 2-3½lb corned beef brisket
  • spice packet
  • 2TBS brown sugar
  • 2bay leaves
  • water to cover
  • 1onion, quartered
  • 3carrots, cut in large chunks
  • 3ribs celery, cut in 2-inch pieces
  • 1tsp salt
  • 2lb red potatoes, washed, cut in half
  • 1small green cabbage, cut in 8ths


Place beef in a large Dutch oven or stockpot; cover with water. Bring to a simmer. Skim any foam. reduce heat and add brown sugar, bay leaves and contents of seasoning packet then cover and simmer, 1½ to 3 hours, depending on size, until nearly done.

Add potatoes, onion, carrots and celery and cook for 30 minutes.

Add and cabbage, cover and cook until beef and vegetables are tender, 15 to 20 minutes

Remove beef and rest 15 minutes.

Cut beef across the grain into slices. Serve with vegetables, some of the broth and Irish Soda Bread.

Sauce Suprême

Sauce Suprême

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Yield: 4 servings
Recipe from Elizabeth E. Skipper

Without the cream, this is chicken gravy. Add the cream and you’ve turned it into a sauce suprême, which is gravy raised to a higher power. It’s amazing how much richness a little cream adds.

  • 4TBS butter
  • 4tsp flour (seems too little)
  • 1½cups chicken stock at room temperature or warmed
  • ¾cup heavy cream
  • Salt and Pepper to taste

Melt the butter in a heavy saucepan and mix in the flour using a whisk. Cook for two to three minutes, whisking occasionally to remove the raw flour taste. Add the stock off the heat. whisking briskly to prevent lumps. Continue whisking over medium heat until the sauce thickens. Add the heavy cream, heat through. check the seasoning and adjust to taste.

Jambalaya 😊

Jambalaya 😊

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New Orleans

Yield: 4 Servings
Adapted from The Daring Gourmet

I have updated the recipe to show the hot sauce as optional. This has a decent heat level (too hot for Gayle) without any hot sauce, possibly due to the Creole seasoning. I used Tony Chachere’s. Just opening the can made my eyes water and I sneezed twice. You can change or remove any of the proteins, although the Andouille is very traditional. Some calamari would be a nice addition.

Next time: There is too much liquid for the rice. Increase the rice to 1½ cups . Also might be worth setting the cooked meat aside before adding the veg., then returning when the rice is added.

Chicken & Marinade

  • 2TBS Creole seasoning, divided
  • 1lb chicken breast, cut into bite-sized pieces
  • ½lb Andouille sausage, sliced in ¼ inch slices
  • 2TBS butter
  • 8-12oz medium raw shrimp, deveined (optional: tails removed)
  • 8oz raw calamari (optional)

Vegetables

  • 1yellow onion, chopped
  • 3cloves garlic, minced
  • 1green bell pepper, diced
  • 1-2stalks celery, diced

Jambalaya

  • 1½cups (or more) white long grain rice
  • 1(14.5 oz) can diced tomatoes
  • 0-2tsp hot sauce (optional)
  • 1tsp Worcestershire sauce
  • 2cups chicken broth
  • 2bay leaves
  • ¾tsp salt
  • 4green onions, thinly sliced

Marinate Chicken: Place the chicken in a bowl with 1 TBS of the Creole seasoning, mix well and set aside while you prep the vegetables.

Prep the vegetables: Chop & mince all of the vegetables as required. Set up the mise en place for the other ingredients.

Saute Chicken, Sausage & Vegetables: Heat the butter in a large straight sided skillet over medium-high heat and brown the chicken on all sides.
Add the Andouille sausage and cook for another 3 minutes or so until the sausage begins to brown. Remove chicken and sausage and set aside,
Add more oil if needed, the onion, celery, and bell pepper and cook for 3-4 minutes. Add the garlic and mix in. Cook for 30 seconds.

Jambalaya: Add the rice, diced tomatoes, hot sauce (optional), Worcestershire sauce, salt and pepper and if you’re brave. the remaining TBS of Creole seasoning, stir to combine. Return the meat to the pan and add the chicken broth and bay leaves.

Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir, around the halfway point. Add the shrimp (and calamari if using), cover, and simmer for another 10 minutes or until the rice is tender.

Serve sprinkled with some sliced green onions.

Savory Potato Tart

Savory Potato Tart

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Yield: 8 to 10 Servings

David Tanis / NY Times

We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.

For the pastry:

  • 2cups AP flour, plus more for dusting
  • ½tsp salt
  • ½lb (2 sticks) cold unsalted butter cut in ½-inch chunks
  • ½cup ice water

For the filling:

    • 2lb medium yellow-fleshed potatoes, such as Yukon Gold, peeled
    • 1¼cups crème fraîche
    • 1TBS kosher salt
    • ½tsp black pepper
    • Pinch of grated nutmeg
    • 2garlic cloves, minced
    • 2tsp chopped fresh thyme

For the egg wash:

      • 1egg yolk
      • 1TBS cream or crème fraîche


Make the pastry:
Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)

Make the filling:
Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.

Make the tart:
Heat oven to 425°F. On a well-floured surface, roll out each pastry disk to 12½ inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.

Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.

Bake the tart:

Bake for 10 minutes at 425°F, then reduce heat to 350°F and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.