Buffet Roast Chicken Food

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

PERFECT ROAST CHICKEN

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.

BUFFET ROAST CHICKEN

Steps:

• In a bowl, cream together butter, half the tarragon and all the lemon rind; set aside.
• Wipe chicken inside and out and pat dry. Sprinkle cavity lightly with remaining tarragon and salt and pepper to taste.
• Working from the neck of the chicken, gently but firmly slide hand between skin and flesh to separate, careful not to tear the skin.
• Using hands, evenly spread creamed mixture in the space between the skin and the breast meat. Pull skin back in place. Truss legs and wings with string. Brush with melted buter.
• Place onion, carrot and celery in bottom of roasting pan. Set chicken on top and pour in stock. Cover loosly with foil and roast in 400F oven about 1 1/4 hours or until tender; baste with pan juices every 20 minutes.
• With each basting turn to another side, first breast down, then on one sider, then the other.
• Finish cooking with breast up and remove foil during last 10 minutes of cooking (chicken should be well browned).
• Remove from pan and let cool. Refrigerate before carving. Serve slightly chilled or at room temperature.

JIMMY BUFFETT'S BARBADOS STYLE CHICKEN

Steps:

• For the Sauce:
• In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
• Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.
• For the chicken:
• Preheat the oven to 400 degrees F.
• Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes.
• Remove from the oven.
• Cuban Bread:
• While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
• Preheat the broiler.
• Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.

BUFFET ROAST

Steps:

• Place meat in a Dutch oven.
• Top with the sauerkraut, tomatoes, sugar, apple, onion and salt and pepper.
• Cover and simmer several hours until meat is very fork tender.
• Correct seasonings if need be.

HONEY ROASTED CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chicken., Bake, uncovered, at 375° for 22-26 minutes or until a thermometer reads 170°, basting occasionally.