Spatchcocks With A Herb Butter And Sage And Bacon Sauce Recipes

SPATCHCOCKED TURKEY WITH SAGE BUTTER AND GRAVY

Steps:

• For the turkey: Preheat the oven to 375 degrees F.
• Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. (You want to create a pocket for the sage butter without tearing the skin.)
• Push the Sage Butter under the skin of the turkey, being careful not to puncture it. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Set aside.
• For the gravy: Put the bay leaves, garlic, apples, celery, carrots, onions, cinnamon stick and thyme in a roasting pan and sprinkle with salt. Add 2 cups of the chicken stock and 1 cup of the apple cider, as well as the heart, giblets and backbone of the turkey.
• Roast the turkey: Place a roasting rack on top of the vegetables and set the turkey on the rack. Roast for 1 hour 15 minutes. Tent the turkey with foil and continue roasting until an instant-read thermometer inserted into the leg (without touching bone) registers 175 degrees F. Let the turkey rest for 15 minutes before carving.
• Meanwhile, finish the gravy: Strain all the veggies over a bowl; discard the veggies. Skim the fat from the pan juices and add it to the roasting pan; this is the fat for the roux.
• Set the roasting pan over 2 burners over low heat and whisk in the flour. Cook until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider and 2 cups chicken stock, as well as the strained pan juices from the bowl. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust with additional salt and pepper as needed. Pour into a serving pitcher or bowl and serve with the turkey.
• Mix the butter with the sage and some salt and pepper until well blended. Set aside.

SPATCHCOCKED CHICKEN WITH HERB BUTTER

Steps:

• In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.
• Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.

CREAMY SAGE BUTTER SAUCE

Steps:

• Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

BROWN BUTTER SAGE PIEROGI RECIPE BY TASTY

Steps:

• Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
• As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
• In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
• Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
• Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
• Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
• Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch (3-mm) thick.
• Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
• To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
• Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don't stick together.
• Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
• To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
• Enjoy!

SPATCHCOCKS WITH A HERB BUTTER AND SAGE AND BACON SAUCE

Steps:

• Combine butter, garlic and herbs in a bowl.
• Loosen the skin of the spatchcock by sliding fingers between skin and meat at neck joint, divide butter evenly between spatchcocks, and spread as evenly as possible under the skin. (don't worry if it is a little lumpy, it melts once in the oven which helps it to disperse. I know this step can be a little tricky since I have made this several times, but it is worth it.).
• Place 2 thyme sprigs inside the cavity and tie legs together with kitchen string. Wrap a slice of prosciutto around each spatchcock and place in a baking dish.
• Drizzle combined oil and juice over spatchcocks and roast in a preheated oven 180c for 45-50 Min's or until cooked through.
• Serve spatchcocks with bacon and sage sauce.
• For the Sauce.
• Heat oil in pan, add onion, garlic and bacon. Cook, stirring until onion is soft and bacon lightly browned.
• Add water, stock, wine and mustard.
• Bring to boil, simmer, uncovered for 5 minutes or until reduced to 1 cup.
• Stir in cream and sage.
• Serve sauce over spatchcocks.
• I served mine with stuffing balls and asparagus.
• For photo purposes I didn't pour sauce over.

HERBED SPAETZLE IN BROWN BUTTER

Steps:

• Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
• Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
• Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
• Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; sauté until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.

CREAMY GARLIC AND HERB BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish and toss with oil to coat.
• Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
• Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
• Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.