Colcannon Recipe Alton Brown Recipe For Chicken Recipe For Deviled

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ONE POT CHICKEN



One Pot Chicken image

True confession: When it comes to a roast or rotisserie chicken, I don't care a hoot about crisp skin. Sure, I want it flavorful, and golden brown is always nice, but what I'm after is great meat. Freak? I think not. So here is my recipe for roast chicken. I've never done this on television because it rarely creates a "camera perfect" skin, but listen to me...it's the best chicken I've ever made. And it may just be the easiest. I know...I've gone on the record many times as being anti-baste, but that's when turkey was the critter in question and turkey ain't chicken. In this case, we want to promote browning and getting some of the fallen fat up top will assist that process...in this case. This recipe first appeared in EveryDayCook.Photo by Lynne Calamia

Provided by Sarah Chanin

Categories     Mains

Time 9h25m

Number Of Ingredients 5

1 (4-pound) roaster chicken
2 quarts water
1/3 cup kosher salt
2 teaspoons peanut or canola oil
1 teaspoon kosher salt

Steps:

  • Dissolve the first dose of salt in the water in a containerI typically use a straight-sided container to ensure the bird will submerge. large enough to hold the chicken. Make sure the bird's cavity is empty and place in brine, breast-side down. Cover and refrigerate 8 to 12 hours. (I usually do this in the morning after I make coffee so that I can cook it that night.)
  • To cook, place an empty 4-quart cast-iron Dutch oven in the middle of your oven and crank it to 550°F.
  • Give the oven at least 30 minutes to get hot. Meanwhile, drain and thoroughly dry the bird with paper towels, allowing it to come to room temperature while you wait on the oven.
  • When the oven is good and hot, rub the bird down with the oil and sprinkle on the remaining teaspoon of salt. Then, open the oven door, slide out the rack holding the Dutch oven, and drop the bird straight down into it, breast-side up. Quickly cover with the hot lid, slide the rack back in, and close the door as quickly as possible.
  • Leave the chicken alone for 15 minutes. Then, remove the lid and baste the top of the bird with some of the juices that have accumulated at the bottom of the pot. Cook 12 minutes.
  • Remove the Dutch oven to a safe spot (the cooktop would be fine) and don't touch for 10 minutes. Then, remove the lid and allow the bird to rest for 5 minutes. At this point, use your instant-read thermometer to take a reading right in the middle of the breast. I usually see 150°F at this point, and that's ok. Carryover heat will take care of the rest.
  • Slide a pair of tongs or a wooden spoon into the cavity and gently lift the bird out to a platter or carving board, tilting it first so that any hot juices drain into the pot.
  • I serve this in a rather unorthodox, but insanely satisfactory manner: Pour the juices (a lovely co-mingling of schmaltz and jus) into a few bowls and position around the platter which should be central to the table. Give everyone a knife (not too long or sharp) and allow them to carve off hunks of bird, which should be dipped (by hand) into the juices and consumed forthwith. Plates? We don't need no stinkin' plates! But you will need several napkins. You're welcome.

40 CLOVES AND A CHICKEN



40 Cloves and a Chicken image

Low and slow cooking transforms this garlic-filled chicken dish into a golden brown, juicy braise.Despite the fact that this recipe is classic European peasant fare, modern cooks tend to avoid it because unless you have a chronic vampire problem, 40 cloves seems...excessive. Ah! But when cooked into the chicken, the garlic becomes smooth and sweet and produces an aroma that wraps the kitchen like a hug. Make sure you have bread on hand to spread the soft garlic cloves onto and don't forget to sop up that oil. Yes, all of it. This recipe first appeared in Season 4 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 1h55m

Number Of Ingredients 6

1 (3- to 4 pound) broiler/fryer chicken, cut into 8 pieces
Kosher salt
Freshly ground black pepper
2 tablespoons plus 1/2 cup olive oil, not extra-virgin
5 sprigs fresh thyme
40 cloves garlic, peeled

Steps:

  • Heat oven to 350ºF.
  • Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
  • In an 11-inch straight-sided, oven-safe saute pan set over high heat, cook the chicken until nicely browned, 5 to 7 minutes per side. Remove the pan from the heat and add the remaining 1/2 cup oil, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
  • Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family-style with plenty of toasted bread to spread the softened, fragrant garlic on.

CHICKEN PARM



Chicken Parm image

Provided by Alton Brown

Categories     main-dish

Time 2h30m

Yield about 4 servings

Number Of Ingredients 22

2 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick
2 teaspoons kosher salt
120 grams (1 cup) plain breadcrumbs
20 grams salt and vinegar potato chips, not kettle cooked or thick cut
2 teaspoons dried oregano
2 teaspoons dried parsley
1 1/2 teaspoons garlic powder
70 grams (2/3 cup) all-purpose flour
2 large eggs, beaten
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 cup red sauce, divided, recipe follows
2 ounces low-moisture mozzarella, shredded
2 ounces Italian fontina, shredded
Chopped fresh flat-leaf parsley, for garnishing
8 large garlic cloves, peeled
2 teaspoons kosher salt
1/4 cup plus 1/2 teaspoon extra-virgin olive oil, divided
4 anchovy filets
1/2 teaspoon red pepper flakes
Two 28-ounce cans peeled whole San Marzano tomatoes, drained
One 2-inch Parmesan rind

Steps:

  • Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use "half" sheet pans for this). Cover and refrigerate for 30 minutes.
  • Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.
  • Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.
  • Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.
  • Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.
  • Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don't overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken.
  • Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish or pan and broil until the sauce bubbles and begins to caramelize, about 2 minutes.
  • Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
  • Return to the broiler until the cheese is bubbly and beginning to brown, about 1 minute to 1 minute and 30 seconds.
  • Garnish with chopped flat-leaf parsley.
  • Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.
  • Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.
  • Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)
  • Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.
  • Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.)

ALTON BROWN'S SMOKED PAPRIKA CHICKEN AND POTATOES



Alton Brown's Smoked Paprika Chicken and Potatoes image

I saw Alton making this recipe on TV....DH and I made it the next evening. Fabulous flavors! Easy to make.

Provided by katie in the UP

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

6 ounces pimento stuffed green olives, chopped
2 teaspoons lemon zest
2 garlic cloves, grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper, freshly ground
8 bone-in skin-on chicken thighs
2 lbs yukon gold potatoes, unpeeled and thinly sliced
1 medium yellow onion, sliced

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the olives, lemon zest and garlic in a small bowl. Set aside.
  • Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
  • Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.
  • Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
  • Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan. (I also sprinkled left over paste on potatoes.).
  • Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.

Nutrition Facts : Calories 714.1, Fat 39.5, SaturatedFat 9.5, Cholesterol 157.9, Sodium 1472.7, Carbohydrate 53.4, Fiber 7.9, Sugar 4, Protein 38.3

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