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Mankind has depended on the chicken for ages – and
why not, they’re delicious! They’re
also easy to grow, lay eggs daily, and can
grown to adulthood in about 6-7 weeks.
Thriving on a simple diet of grains and fresh
water, chickens produce meat that is low in
overall fats and saturated fats. They’re
also amazingly flexible, and can be adapted
to any cooking style or technique.
With a little understanding, the humble frying
chicken can be fired into an inexpensive, healthy
and delicious feast for four – here are
some easy recipes the family is sure to love. – Chef
Mick
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Quick
Chicken w/ Citrus Jus
Turbo charge a Tony’s rotisserie
chicken meal with this easy jus.
1 Tony’s precooked rotisserie chicken,
warm
splash of vermouth
juice and zest of one half lemon
natural chicken stock (More Than Gourmet Glace
di Poulet suggested)
2 pats butter
Remove warm chicken from package, draining
juices into container. Transfer chicken
to a warm oven.
Pour drippings from container into a skillet. Rinse
packaging with a splash of vermouth to get
all the jus and add to pan. Add lemon
and a splash of chicken stock, bring to a simmer
and reduce slowly until the sauce is rich and
tasty. Remove from heat and stir in butter.
Remove chicken from oven and cut into pieces
with kitchen shears – reserve all the
drippings and stir into sauce.
Serve with a salad, steamed veggies and Alessi
Risotto alla Milanese, or Risotto con Fungi
Porcini. – Chef Michaelangelo
(mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Sunday
Chicken w/ Roast Vegetables
A classic roast chicken cooked on a bed
of herbed vegetables with white wine and
stock.
1 whole chicken, 3-4 pounds
1 pound bag carrots
3-4 celery ribs
1 large onion, split and thick sliced
4 new potatoes
1 cup other root veggies and hard squash (optional)
olive oil, minced garlic, salt, pepper and
Italian herb medley
white wine and chicken stock
Preheat oven to 350 degrees.
Wash and peel plenty of veggies and cut into
large one-to-two bite sized chunks. Toss
veggies in a bowl with olive oil, garlic,
herbs and a light sprinkle of salt and pepper. Lay
in bottom of heavy roasting pan.
Season bird lightly inside and out with your
favorite Tony’s seasoning. Place
the chicken breast-side down on top of veggies
in roasting pan, using veggies to support and
cradle bird. Add a splash of wine and
1/2-cup stock to pan and roast uncovered, gently
stirring veggies every 20 minutes. Add
stock as needed to keep the veggies from burning.
Roast chicken to 180 degrees in the deepest
part of thigh – usually 60-90 minutes – rest
a few minutes before carving. Serve with
roast veggies, drizzling with any pan drippings,
or use them to make gravy. A balanced
meal with a tossed salad and brown rice.
- Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Lemon
Rosemary Roast Chicken w/ Gravy
An incredibly tasty roast chicken with
a simple pan gravy.
1 large frying chicken
fine sea salt and white pepper to taste
1 lemon, quartered
fresh rosemary
1 cup natural chicken stock (Glace di Poulet
Gold suggested)
Wondra superfine flour
Preheat oven to 325 degrees.
Season chicken inside and out with fine sea
salt and freshly ground white and/or green
peppercorns. Sprinkle approximately
1 TBS. chopped rosemary leaves inside chicken. Remove
both fine and fancy strips of lemon zest
and reserve. Quarter lemons and place
in chicken.
Place breast side-down on the rack of a heavy
roasting pan in middle of a preheated oven. After
approximately 1 hour, invert chicken (optional),
baste with butter and sprinkle with 1 tsp.
chopped fresh rosemary mixed with 1/2 tsp lemon
zest, place back in oven until thighs test
to 180 degrees internal (approximately 10-30
minutes.)
Drain cooked chicken into roasting pan, pressing
lemons lightly. Place chicken on a serving
platter and cover while making sauce.
De-fat drippings in roasting pan and place
on stove over high heat. Add approximately
1 cup chicken stock and stir briskly to de-glaze
pan. Reduce juices to a rich tasting
jus, which can be served with a couple of pats
of butter, or continue to make gravy...
Gravy: Whisk in Wondra superfine flour
one teaspoon at a time, bringing to a boil
after each addition to thicken. If desired
you can also whisk in a spoonful of Crème
Fraîche, sour cream, or butter just before
serving for a more luxurious sauce.
Serve chicken with sauce, garnished with fresh
rosemary sprigs and lemon zest, lemon wedges
on the side. - Chef Michaelangelo (mick)
Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Oven
Fried Chicken
The next best thing to fried chicken -
crispy and textured without the fat!
4 lbs skinless chicken parts
fine sea salt and white pepper
2 eggs
1 TBS honey mustard, or your choice
1/2 tsp paprika
3/4 tsp dry thyme
1/2 tsp rubbed sage
pinch cayenne
1 box Melba Toast
1 cup flour
vegetable oil in an oil mister
Preheat oven to 400 degrees.
Sprinkle chicken parts with salt and pepper. Beat
eggs well with paprika, thyme, cayenne, 1/2
tsp sea salt, 1/4 tsp white pepper, and mustard
of your choice.
Using a food processor or a rolling pin, crush
Melba toast finely and place on a flat bowl. Pour
flour in a separate flat bowl.
Set up an assembly line in this order: Chicken,
flour, egg mixture, crushed Melba Toast and
a parchment-lined jelly roll pan (mist pan
well with cooking oil). Using one hand
for dry ingredients and the other for wet,
roll seasoned chicken pieces in flour, dip
in egg, roll in Melba toast and lay on prepared
baking pan. Do not crowd baking pan or
the chicken will not brown evenly.
Mist chicken pieces generously with canola
or olive oil and roast in the top of a preheated
400 degree oven until legs reach 180 degrees
and breasts 160 degrees, about 35 minutes – rotate
pan at least once, and use convection fan if
available. Rest 5 minutes and serve with
a dipping sauce of your choice. – Chef
Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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Roast
Chicken Pieces & Dressing
Chicken pieces nestled into a quick Mushroom & Artichoke
Dressing and roasted – like a pre-cut
stuffed chicken.
1 frying chicken, cut into pieces and skinned
olive oil and Tony’s seasoned salt (for
the chicken)
1 onion, chunked
2 shallots, chopped
2 TBS olive oil
8 oz. mushrooms, sliced
8 oz artichoke hearts in water, quartered
2/3 cup chicken stock or wine
2 cups Tony’s Italian bread crumbs, as
needed
1 cup grated Parmigiano - Reggiano
salt, pepper & herbs to taste
1 egg, beaten
Have your butcher cut and skin your chicken. Preheat
oven to 375 and a heavy skillet over medium-to-medium
high heat.
Sauté onion and shallots in olive oil
until softened and lightly browned. Add
mushrooms and sauté to evaporate their
liquid. Add chicken stock and bring to
a boil, reducing by 25-35%. Add artichoke
hearts, breadcrumbs, Parmigiano and season
to taste with salt, pepper and Italian herbs. Stir
in beaten egg. Adjust with breadcrumbs
if needed. Mound the prepared dressing
onto the center of an oiled jellyroll pan.
Rub chicken parts with olive oil and sprinkle
with Tony’s Rotisserie Chicken seasoning,
or a seasoning blend of your choice. Nestle
chicken parts into dressing, adjust dressing
so that all the chicken pieces can rest on
it. Mist exposed dressing for better
browning, if desired.
Cover with foil and roast for 20 minutes in
the top of a 375 degree oven, and then uncover
and continue roasting until the chicken pieces
and dressing are at least 160 degrees internal.
Check regularly during uncovered roasting
to adjust browning: rotate pan at least once
for even browning; baste with butter as desired
for better browning; or re-cover with foil
to slow browning. Rest uncovered for
several minutes before serving.
– Chef Michaelangelo (mick) Rosacci
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