Cooked Chicken For Recipes Barefoot Contessa Style

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COOKED CHICKEN FOR RECIPES - BAREFOOT CONTESSA STYLE



Cooked Chicken for Recipes - Barefoot Contessa Style image

I always poached chicken when I needed cooked for a recipe -- and I never liked the way it came out. I was watching Ina's show on the Food Network last weekend and this is how she cooks her chicken for recipes. I tried it and it was the most moist chicken I have ever had. I used it in chicken noodle soup -- YUM!!! The recipe can be increased or decreased depending on how much cooked chicken you need. UPDATE 7/31/07 -- I tried this method on boneless, skinless chicken breasts and it worked great -- I baked for about 35 minutes and it was cooked perfectly!

Provided by Lvs2Cook

Categories     Chicken Breast

Time 50m

Yield 2 cups

Number Of Ingredients 4

2 chicken breasts, bone-in and skin on
2 teaspoons olive oil
salt, to taste
pepper, to taste

Steps:

  • Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
  • Rub olive oil on breasts, sprinkle with salt and pepper.
  • Bake at 350º for 45 minutes.
  • Cool, then chop or slice to use in your recipes.

Nutrition Facts : Calories 289.2, Fat 17.9, SaturatedFat 4.5, Cholesterol 92.8, Sodium 91.4, Protein 30.2

GARLIC ROAST CHICKEN (BAREFOOT CONTESSA)



Garlic Roast Chicken (Barefoot Contessa) image

After seeing this on Food Network and trying it that very night, I'll never make a roasted chicken any other way. The vegetables alone are worth it, but the chicken is so unbelievably tender and juicy that you can't help but go back for seconds. I've made only very subtle changes to suit my taste, and I would recommend nearly doubling the veggies if feeding four grown people. Reheated leftovers are phenomenal (use medium power on microwave).

Provided by KissKiss

Categories     One Dish Meal

Time 2h

Yield 3-4 serving(s)

Number Of Ingredients 8

1 (5 -6 lb) roasting chickens
salt and pepper
2 heads garlic, cut in half crosswise
1 lemon, quartered
1/2 large sweet onion, sliced thick
4 carrots, cut diagonally into 2-inch chunks
12 petite golden delite potatoes, halved
5 tablespoons butter, melted

Steps:

  • As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  • When you are ready to cook the chicken, preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables.
  • Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter, pour all remaining butter over vegetables and sprinkle everything with salt and pepper.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Baste chicken and vegetables with juices a couple times during cooking. (Our 5 1/2 lb chicken needed 1 hr 20 mins.).
  • Remove the chicken, place on cutting board, and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  • When the vegetables are cooked, carve the chicken and place the slices on a platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

Nutrition Facts : Calories 2568.7, Fat 140.4, SaturatedFat 46.7, Cholesterol 603.2, Sodium 798.9, Carbohydrate 174, Fiber 22.8, Sugar 12.5, Protein 150.9

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