Crispy Chicken And Rice With Charred Scallion Sauce Food

ROAST CHICKEN WITH CHARRED SCALLION VINAIGRETTE

Steps:

• Marinade: Peel and julienne the onion. Halve the lemon, then cut it into thin slices. Place zip-top bag into a large mixing bowl to keep contents from spilling, then place sliced onion and lemon into the bag. Pull rosemary and thyme leaves off their sprigs, roughly chop, and add to the bag. Add salt and oil, then mix to combine. Set aside.
• Break down the chicken: First, cut away the wings. Then cut the leg and thigh away from each side, being careful to include the "oysters" from the carcass. Separate the legs from thighs. Cut down either side of the backbone and remove the breasts. (Reserve remaining carcass for stock.) Add the chicken pieces to the marinade and massage the bag to coat. Remove as much air as you can from the bag before sealing it. Marinate at room temperature for 30-45 minutes, or refrigerate for up to 2 hours. (Chef Kaysen doesn't recommend marinating for longer than 2 hours, due to the highly acidic nature of this marinade.)
• Preheat oven to 450 degrees F. Transfer all the contents of the zip-top bag into the mixing bowl. Line a clean surface with paper towels and pat chicken pieces dry. In a large sauté pan over high heat, add oil. When it's hot and shimmering, carefully add the chicken and some of the solids from the marinade to the pan. (Work in batches if necessary; do not crowd the pan.) Sear the chicken, about 2 minutes per side. Evenly distribute butter pieces in the pan. After the skin has begun to caramelize, transfer pan to the oven. Allow to roast for a total of 15-20 minutes, until the juices run clear (not pink) for both the white and dark meat. (Alternatively, chicken is done when an instant-read thermometer registers 165 degrees F.) Meanwhile, make the Charred Scallion Vinaigrette.
• Charred Scallion Vinaigrette: In a sauté pan over high heat, add 2 tablespoons grapeseed oil. When it's hot and shimmering, add the scallions; cook, turning occasionally with tongs, until the scallions are charred all over, 8-10 minutes. Meanwhile, peel and mince the ginger, followed by the garlic. In a mixing bowl, combine the soy sauce, sesame oil, the lemon juice, ginger and garlic. Whisk in remaining grapeseed oil (about 3 tablespoons). Remove charred scallions from the pan; chop and add to vinaigrette. Stir to combine, then taste and adjust with more lemon juice as needed. Set aside.
• Assembly: Remove chicken from oven. It's fully cooked when the meat has shrunk and pulls away from the bone (it's easy to tell on the leg). Arrange chicken pieces on a serving platter, along with plenty of roasted lemon and onion. Spoon Charred Scallion Vinaigrette over the top before serving.

CHICKEN WITH CRISPY RICE

Steps:

• Place chicken and 12 cups water in a large pot. Cut green tops from scallions; add to pot. Cut a small nub off ginger; set aside. Cut remaining ginger into quarters (do not peel) and halve shallots; toss ginger, shallots, and peppercorns into pot. Set aside a handful of basil and submerge the rest in pot; bring to a boil. As liquid heats, skim off any foam, but try not to remove too much fat (you'll use it later). As soon as liquid is boiling, reduce heat and gently simmer until chicken is cooked through, about 15 minutes for legs and 20 minutes for breasts (an instant-read thermometer inserted into the center of a piece should register 155°F; temperature will continue to rise off heat). Transfer to a plate; let cool.
• Meanwhile, strain stock into a large bowl (you'll have about 10 cups). Use a large spoon or ladle to skim off any fat from surface into a small bowl; set aside. Measure out 2 1/2 cups stock. Reserve remaining stock for another use.
• Rinse rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2 1/2 cups stock and bring to a boil over medium-high, about 4 minutes. Reduce heat, cover skillet, and simmer until rice is tender and liquid is mostly absorbed, 8-10 minutes.
• Drizzle reserved chicken fat around edge of pan (do not stir). Increase heat to medium-high and cook rice, uncovered, until underside is golden and crisp, 10-12 minutes. If pan seems dry, drizzle vegetable oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.
• While rice is crisping, cut scallion whites into thin rounds and finely grate remaining piece of ginger.
• Pull chicken meat off bones and shred; discard skin and bones. Divide rice and chicken among bowls; add some avocado, scallions, grated ginger, and reserved basil to each. Serve with lime wedges, hot sauce, soy sauce, sesame oil, and vinegar as desired.

CHICKEN AND RICE WITH SCALLION-GINGER SAUCE

Steps:

• Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
• Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
• Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

ROAST CHICKEN AND SCALLIONS

Steps:

• Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
• Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
• Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.

GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI

Steps:

• Heat grill to medium-high and lightly grease grates with vegetable oil.
• Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
• Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
• Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
• Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.