Roast Chicken Risotto With Chicken Crackling Recipes

CHICKEN RISOTTO

Steps:

• Combine broth and 3 cups water in a saucepan; bring to a simmer over medium heat.
• Meanwhile, season chicken with salt and pepper. Heat a large, straight-sided skillet over medium-high. Melt 1 tablespoon butter. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add squash in a single layer, season with salt and pepper. Cook, flipping once, until browned in places and tender, 3 to 4 minutes. Transfer to a plate. Melt 1 tablespoon butter in skillet. Add onions; season with salt and pepper. Cook, stirring occasionally, until translucent, 2 to 3 minutes. Add 1 tablespoon butter to skillet and melt, then add rice and cook, stirring a few times, until translucent and nutty, about 1 minute.
• Add wine to skillet and boil, scrapping browned bits from bottom of pan, until mostly evaporated, about 1 minute. Ladle enough broth into skillet to just cover rice. Simmer until almost evaporated, stirring constantly, and adding more broth, one ladleful at a time, until rice is creamy but still very al dente, 18 to 20 minutes (you will still have some broth remaining in saucepan). Stir in asparagus and a ladleful of broth. Continue cooking and stirring constantly until rice is al dente and asparagus is crisp-tender, 4 to 5 minutes. Remove from heat.
• Thinly slice chicken and return to skillet with accumulated juices, squash, and cheese, gently stirring to combine. Stir in more broth, a little at a time, until risotto is creamy and sauce evenly coats asparagus and chicken. Season with salt and pepper. Serve immediately topped with more cheese.

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
• Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
• Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

ROAST CHICKEN RISOTTO WITH CHICKEN CRACKLING

Steps:

• Strip all the meat from the chicken carcass, shredding it into bite-sized pieces. Transfer to a plate along with any skin you can salvage and any jellied juices and fat, then chill until needed. Put the carcass in a large saucepan with the carrot, halved onion and bay leaves. Cover with cold water, then bring to the boil. Reduce the heat to a gentle simmer, cover and cook for at least 30 mins and up to 2 hrs until you have about 1 litre of stock. Strain through a sieve into a large jug or pan. Discard the bones, bay and veg. If you end up with more than 1 litre of stock, continue to cook over a high heat to reduce. Whisk in the stock cubes until dissolved, then keep the pan warm over a low heat while you make the risotto.
• Heat a large casserole or high- sided frying pan over a low heat. Melt the butter, add the oil and fry the chopped onion for 10 mins until soft and translucent. Add the garlic and stir for 1 min more, then add the rice. Cook, continuing to stir for a few minutes until the rice has absorbed some of the butter and is shiny. Pour in the wine and stir until the liquid has bubbled away.
• Add the lemon zest and thyme, then a generous ladleful of the warm stock. Continue to cook the risotto over a low-medium heat for 20 mins, stirring often, adding the stock a ladleful at a time and allowing it to be absorbed before the next addition. Add the reserved chicken and any jellied juices and fat towards the end of the cooking time to warm through. The risotto should be loose and soupy, and the rice grains very nearly cooked, but still retaining a little bite. Stir in some more stock to loosen if needed (or kettle-hot water if you've run out), then a large knob of butter and the parmesan. Season well and cover. Leave for a few minutes for the butter and cheese to be absorbed while you make the crackling.
• Tear or chop the chicken skin into small pieces, then put in a cold, dry frying pan. If the skin is quite lean (with no fatty patches) add a drizzle of oil; otherwise, the fat should render from the skin and start to sizzle. Fry for a few minutes until the skin is crisp, then transfer to a plate lined with kitchen paper.
• Check the consistency of the risotto again - the rice will absorb more stock as it rests, so you may need to add more. Spoon into bowls, drizzle with truffle or olive oil, and top with some shaved parmesan and the chicken crackling.

CHICKEN FLORENTINE RISOTTO WITH GARLIC PARMESAN CREAM

Steps:

• Warm the chicken broth over low heat.
• In a saute pan, add 1 tablespoon olive oil. Season chicken with salt and pepper, and saute in oil over medium heat. When chicken is brown, add a splash of the vermouth. Allow it to evaporate and continue to cook for 5 more minutes. Check for doneness ¿ do not over cook. Remove the chicken from the pan and set aside.
• Wipe the saute pan clean with a paper towel and add a small amount of olive oil, just to lightly coat the pan. Add the spinach and saute. Season with salt and pepper and cook until the spinach is barely wilted. Remove spinach from pan and set aside.
• In a Dutch oven, over medium heat, add 1 tablespoon olive oil and 1 teaspoon butter and saute onions and celery. After 2 minutes, add the 5 cloves of minced garlic. Continue to saute until onions are translucent. Add rice and cook, stirring constantly until you hear the rice crackling, about 1 to 2 minutes. Add the saffron and remainder of the vermouth and continue to stir until the vermouth is completely absorbed. Add a ladle of chicken stock and continue to stir until absorbed completely. Continue to add remaining stock, a ladle at a time, stirring until completely absorbed before adding another.
• Cooking time will be approximately 22 minutes for al dente. After the first 20 minutes of cooking add the cooked chicken and spinach and 2 teaspoons of garlic to the rice. After 22 minutes, stir in the remaining tablespoon of butter, Parmesan and cream. Check seasoning, adding salt and pepper if needed. Remove from heat, transfer to a serving dish and garnish with chives.

BAKED CHICKEN RISOTTO

Steps:

• Cut chicken in half lengthways, place in baking tray and roast for 40 minutes at 200 celcius.
• Remove chicken from tray. Add onion, celery, garlic, anchovies, wine, stock and rice. Mix well. Place chicken on top on rice mixture. Cover with foil and cook for 30 minutes longer.
• Remove chicken and divide to serve. Add butter and cream, stir well, season with salt and pepper.
• Serve with your choice of vegetables and garnish with parsley.

QUICK CHICKEN RISOTTO

Steps:

• Spray 12" nonstick skillet with cooking spray; heat over medium-high heat.
• Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
• Stir in broth; heat to boiling.
• Stir in rice; reduce heat.
• Cover and simmer without stirring 10 minutes.
• Stir in asparagus,Canadian Bacon and basil.
• Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
• Remove from the heat.
• Stir in cheese. Season with salt and pepper to taste. Serve.

ROAST CHICKEN BREASTS WITH 'RISOTTO'

Steps:

• To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.
• Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.
• Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.
• Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.
• Remove the chicken from the pan and pour off the excess butter. Add the 1/2 cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.
• Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.