Colcannon Recipe Alton Brown Recipe For Chicken Recipe For Meatloaf

BROILED, BUTTERFLIED CHICKEN

Steps:

• Position the oven rack 8 inches from the flame/coil and turn broiler to high. Crack peppercorns with a mortar and pestle until coarsely ground. Add garlic and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste.
• Check out your refrigerator for onions, carrots and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan.
• Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well.
• Arrange bird in roasting pan, breast up, atop vegetables.
• Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 degrees. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil.
• Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.

RING OF FIRE GRILLED CHICKEN

Steps:

• Lay the chicken on a plastic cutting board, breast side up, with the neck facing you. Remove both wings at the joint between the wing and drumette. Remove the thigh quarters by slicing down on either side of the back end of the breast. Grab both legs, pop the joints that connect to the back, and turn the bird over. Remove the thighs and legs by slicing where they attach to the backbone. Hold the thigh and leg together, feel for the slight indentation where the joints meet and make an incision at this joint. Set the leg and thigh down and slice to separate. Repeat with the other leg piece. Turn the bird back over, breast side up, put your knife against the breastbone and slice down along the rib cage, cutting the breast meat away from the bone. Be sure to include the drumette when removing the breast. Repeat on the other breast. Freeze the carcass for making stock or discard.
• Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.
• Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.
• Pat the chicken with paper towels until very dry. Do not rinse.
• Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.
• Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.
• Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.
• Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.
• After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees F.
• Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately

GOOD EATS MEATLOAF

Steps:

• Heat oven to 325 degrees F.
• In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
• Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
• Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

COLCANNON

Steps:

• Begin by boiling the potatoes in salted water (1/4 tablespoon) until fork tender. Drain in a colander.
• Saute the sliced cabbage in the olive oil on medium heat with the thyme. Cover and cook until soft, stirring occasionally.
• In a small saucepan, warm the broth. Return the cooked potatoes to the pot they were boiled in and mash. When the cabbage is cooked, fold into the potatoes. Add the Organic Chicken Broth, 1/2 cup at a time, using only what's needed to make them creamy. Add salt and pepper to taste.
• Put all the ingredients into a large soup pot and fill the entire pot with cold water, covering the chicken and vegetables as much as possible. Stir. Bring to a boil, and then reduce to a simmer. Cook uncovered for a couple of hours to extract the vegetable flavors. Strain over another soup pot or large bowl, separating the scraps from the broth. Divide among containers and freeze.

40 CLOVES AND A CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
• Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

ALTON BROWN'S CHICKEN IN GARLIC AND SHALLOTS

Steps:

• Preheat oven to 350 degrees. Season chicken liberally with salt and pepper. toss with 2 tablespoons of olive oil and brown on both sides in a wide, straight-sided, ovenproof frying pan or skillet over high heat. (If you don't have such a pan, you may need to brown the chicken in one pan and then finish the dish in a casserole.).
• remove from heat; add herbs, garlic, shallots and the remaining 1/2 cup olive oil. (There's no reason to chop the herbs; just distribute them around and in between the chicken pieces.) Cover and bake for 1-1/2 hours.