Cold Oven Chicken Recipes

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DRUNKEN CHICKEN



Drunken Chicken image

This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
One 3 1/2- to 4-pound whole chicken, trimmed of excess fat
1-inch piece ginger, peeled and sliced into 5 coins
1 whole scallion, cut in half
1 cup Shaoxing rice wine
2 teaspoons granulated sugar
1 tablespoon goji berries, optional
Thinly sliced scallions soaked in ice water, for garnish, optional

Steps:

  • Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
  • Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
  • Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
  • Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
  • Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
  • Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
  • Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
  • Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
  • Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

PERFECT ROAST CHICKEN



Perfect Roast Chicken image

The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
2 lemons
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Steps:

  • Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
  • In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
  • Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
  • Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

COLD OVEN CHICKEN RECIPE



Cold Oven Chicken Recipe image

Provided by Jahel

Number Of Ingredients 24

6-8 oz. boneless, skinless chicken breasts
Oil
A seasoning from below;
Barbecue
1/4 cup barbecue seasoning
2 tablespoons garlic powder
2 teaspoons onion powder
1 teaspoon ground celery seeds
1/2 teaspoon cayenne
Mustard Tarragon
2 tablespoons Dijon mustard
2 teaspoons course salt
1 tablespoon black pepper
1 tablespoon chopped fresh tarragon
1 tablespoon olive oil
Fresh Herb
1/3 cup chopped fresh basil
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh meant
Three cloves minced garlic
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Starting with a cold oven, drizzle chicken breast with oil and one of the seasonings. Place in cold oven, set temperature to 450° and bake 25 to 30 minutes or until chicken hits 165°.

COLD FRIED CHICKEN



Cold Fried Chicken image

This is the first cold fried chicken I ever tasted, at Prune, in the East Village, where the chef, Gabrielle Hamilton, makes everything as slanted and far-fetched as nature itself. I don't know why she served it cold, not hot; I only know that I loved it, and do still. She served it with butter lettuce and buttermilk dressing, and it is very good that way. It is also very good with hot sauce.

Provided by Tamar Adler

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 cups buttermilk
1 1/2 tablespoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
3 pounds chicken thighs, bone in, skin on
1 1/2 cups flour
2 tablespoons plus 1 teaspoon ground turmeric
2 tablespoons plus 2 teaspoons kosher salt
1 1/2 tablespoons ground black pepper
Enough shortening or peanut oil to come 6 inches up a high-sided pot

Steps:

  • One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
  • The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
  • Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
  • Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
  • Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!

CLAY OVEN-ROASTED CHICKEN



Clay Oven-Roasted Chicken image

Don't see too many clay oven or clay pot recipes. This is a favorite of mine. It makes a chicken with a golden brown, very crisp skin.

Provided by Alan in SW Florida

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 3

1 (3 1/2-4 lb) whole chickens
1 lemon, quartered
1 teaspoon dried tarragon

Steps:

  • Soak clay oven in water to cover for 10 to 15 minutes.
  • Place lemon in chicken cavity. Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid.
  • Place in a COLD oven. Turn oven to 450 degrees Fahrenheit, and bake 1 hour. Uncover and bake 15 more minutes or until meat thermometer inserted into chicken thigh registers 180 degrees.

Nutrition Facts : Calories 373.7, Fat 27.2, SaturatedFat 7.8, Cholesterol 124.8, Sodium 117, Carbohydrate 2.1, Fiber 0.9, Protein 29.6

OVEN-FRIED PICNIC CHICKEN



Oven-Fried Picnic Chicken image

Provided by Tracey Seaman

Categories     Chicken     Dairy     Poultry     Bake     Marinate     Picnic     Kid-Friendly     Summer     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

2 cups well-shaken buttermilk
4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled
8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on
Cooking oil spray
1 1/2 cups plain dried bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

  • In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.
  • Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.
  • Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.
  • Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.
  • Transportation tips:
  • If you cook the chicken just before leaving, you can transport it warm, uncovered, in a basket lined with foil and paper towels. If you make it a day ahead, let it cool, then refrigerate it overnight. Pack the cold chicken in a covered plastic container lined with parchment paper.

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