Anne Burrells Herb Roasted Chicken Recipes

THIS HERB-ROASTED CHICKEN METHOD GUARANTEES CRISP, GOLDEN SKIN

Steps:

• Preheat oven to 450˚F
• In a small bowl, combine rosemary, sage, garlic, red pepper flakes and olive oil
• Season generously with salt
• Using your fingertips, carefully work your way under the skin of the chickens to separate the skin from the breast to form a pocket
• Smear the herb paste under the skin of both chickens
• Use all of the paste and try to distribute evenly between both
• Drizzle each chicken with more olive oil and massage the skin all over to coat with oil
• Sprinkle each chicken generously with salt
• Truss each chicken
• Place the diced veggies, bay leaves and thyme in a roasting pan large enough to accommodate the 2 chickens without touching; a 9-by-13-inch roasting pan should work
• Add 2 cups chicken stock and season generously with salt
• Arrange chickens on top of the veggies in the roasting pan and place in the preheated oven
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn brown
• Lower the heat to 375˚F and continue roasting
• After another 15 minutes, remove the chickens from the oven and turn over
• Check the level of liquid in the roasting pan: If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven
• When the chickens have browned on the bottom, about 15 minutes, remove from the oven and turn them back over
• Return the chickens to the oven for the final 15 minutes of cooking
• The skin on the chickens should be very brown and crisp
• Remove chickens from the oven and use an instant-read thermometer inserted in the crease between the thigh and breast, being careful to not touch the bone
• The thermometer should read between 160˚F and 170˚F
• If needed, return chickens to the oven for an additional 10 minutes and then check the temperature again
• When chickens are done, remove from the roasting pan and place on a warm platter and cover loosely with foil
• Let sit for at least 10 to 15 minutes before carving
• After removing chickens from the roasting pan, skim off excess fat from the surface of the liquid
• (The easiest way to do this is to prop up one end of the pan, letting the fat run to the other end of the pan
• ) Put the roasting pan on a burner over medium heat, add the wine, and reduce by half
• Add the remaining chicken stock and season to taste
• For a smooth sauce, strain, or leave as is for a chunkier sauce
• When the sauce has reached the desired consistency and flavor, remove from the heat and pour into desired serving vessel
• To carve the chickens: Cut off the twine
• Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket
• (This is also a sign that the chicken is cooked properly
• ) Separate the thigh and drumstick
• Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage
• Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

HERB ROASTED CHICKEN (ANNE BURRELL SECRETS OF A RESTAURANT CHEF)

Steps:

• Preheat oven to 450 degrees F.
• To make the herb rub: In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes, 1 teaspoon salt and olive oil.
• Using your fingers, carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub all of the herb paste under the skin of both chickens.
• Drizzle each chicken with more olive oil and massage the skin. This will help to develop a crispy skin. Sprinkle each chicken with 1/2 teaspoon salt.
• Tie-up each chicken into a football shape with the kitchen twine.
• Put the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. A 9 by 13-inch roasting pan works.
• Add 2 cups of chicken stock and season with 1 teaspoon salt.
• Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Turn the pan 180 degrees for the most even browning.
• After another 15 minutes (30 minutes cooking time), remove the chickens from the oven and turn over-breast side down to brown the bottom and protect the breast meat. (Anne calls this a "chicken pirouette'".) At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven.
• *****Lower the heat to 375 degrees F and continue roasting.*****.
• After 15 minutes (45 minutes cooking time) the bottoms of the chickens should be browning. Turn the pan 180 degrees for even browning.
• When the chickens have browned on the bottom, about 15 more minutes (60 minutes cooking time), remove them from the oven and turn them back over-breast side up.
• Return the chickens to the oven for the last 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy.
• Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. Be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading. The thermometer should read between 160 and 170 degrees F. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• (When cooking poultry in general the rule is 17 minutes per pound.).
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely. Let them sit for at least 10 minutes before carving.
• After the chickens are removed from the roasting pan, skim off the fat from the liquid. I use a "cheat" cup that's like a measuring cup but the fluid pours off from the bottom and it is SO much easier that "skimming" with a spoon.
• Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half.
• Add the remaining chicken stock and taste. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• Carve the chickens and serve .

ANNE BURRELL'S HERB-ROASTED CHICKEN RECIPE

Steps:

• Preparation Preheat oven to 450˚F. In a small bowl, combine rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips, carefully work your way under the skin of the chickens to separate the skin from the breast to form a pocket. Smear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly between both. Drizzle each chicken with more olive oil and massage the skin all over to coat with oil. Sprinkle each chicken generously with salt. Truss each chicken. Place the diced veggies, bay leaves and thyme in a roasting pan large enough to accommodate the 2 chickens without touching; a 9-by-13-inch roasting pan should work. Add 2 cups chicken stock and season generously with salt. Arrange chickens on top of the veggies in the roasting pan and place in the preheated oven. Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn brown. Lower the heat to 375˚F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. Check the level of liquid in the roasting pan: If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. The skin on the chickens should be very brown and crisp. Remove chickens from the oven and use an instant-read thermometer inserted in the crease between the thigh and breast, being careful to not touch the bone. The thermometer should read between 160˚F and 170˚F. If needed, return chickens to the oven for an additional 10 minutes and then check the temperature again. When chickens are done, remove from the roasting pan and place on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving. After removing chickens from the roasting pan, skim off excess fat from the surface of the liquid. (The easiest way to do this is to prop up one end of the pan, letting the fat run to the other end of the pan.) Put the roasting pan on a burner over medium heat, add the wine, and reduce by half. Add the remaining chicken stock and season to taste. For a smooth sauce, strain, or leave as is for a chunkier sauce. When the sauce has reached the desired consistency and flavor, remove from the heat and pour into desired serving vessel. To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. (This is also a sign that the chicken is cooked properly.) Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter. or on individual plates with the mashed potatoes and gravy.

CHICKEN NOODLE SOUP (ANNE BURRELL)

Steps:

• Coat a large stock pot with olive oil. Add the onions, celery and carrots. Season with salt (to taste) and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic (10 minutes.). Add the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes.
• Add the chicken and fill the pot with enough water to cover the chicken, then add the bay leaves. Bring to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skimming off any particles that accumulate on the surface.
• Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.
• While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
• After the soup has finished, switch the heat off and remove the chicken to a cutting board. (I would use a baking pan to catch the drippings.) Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove and discard the bones. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning.
• Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
• Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve.