Quick Roasted Chicken With Mustard And Garlic Jacques Style Recipes

QUICK ROASTED CHICKEN

Quick Roasted Chicken image

Provided by Trisha Yearwood

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 roaster chicken, about 4 pounds
4 tablespoons unsalted butter, at room temperature
2 teaspoons smoked paprika
1/2 to 1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC, JACQUES STYLE

Quick-Roasted Chicken With Mustard and Garlic, Jacques Style image

Spatchcocking a whole chicken is the process of removing the backbone and flattening it. It reduces roasting time and produces an evenly roasted bird. Weighting it down with a brick covered with foil is supposed to be a great way to grill a whole chicken, but I have never done this. In this recipe by Jacques Pepin, he spatchcocks the chicken, then partially cuts through leg and thigh to reduce cooking time even further. This very easy recipe involves 2 steps in cooking, first on top of the stove over high heat, followed by roasting in the oven. Although I followed the recipe this time by cutting through the joints, I find I still get excellent results by simply removing the backbone, foregoing cutting through the joints until serving. WONDERFUL FLAVORS! Chef Jacques suggests serving with mashed potatoes. I found his recipe on the Food & Wine web site, and it is from his book, FAST FOOD MY WAY. With a beautiful organic chicken on hand and limited time, this is a fave.

Provided by French Terrine

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (4 lb) whole chickens, giblets and liver reserved for another use
4 large garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon Tabasco sauce
1 teaspoon herbes de provence
1/2 teaspoon salt

Steps:

Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
This can be prepared through Step 2 and refrigerated overnight.

Nutrition Facts : Calories 711.7, Fat 53.5, SaturatedFat 14.2, Cholesterol 213.9, Sodium 835, Carbohydrate 2, Fiber 0.4, Sugar 0.2, Protein 51.3

ROASTED SPLIT CHICKEN WITH MUSTARD CRUST

Roasted Split Chicken With Mustard Crust image

Make and share this Roasted Split Chicken With Mustard Crust recipe from Food.com.

Provided by Brookelynne26

Categories Whole Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon tabasco hot pepper sauce
1 teaspoon herbes de provence
1/2 teaspoon salt
1 chicken (about 3 1/2 pounds)

Steps:

For the crust: Mix all the ingredients in a small bowl.
Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.).
Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.
Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.

Nutrition Facts : Calories 574.2, Fat 41.6, SaturatedFat 10.9, Cholesterol 172.5, Sodium 819.3, Carbohydrate 2.4, Fiber 0.4, Sugar 0.4, Protein 43.8

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