Herb Brined Pan Roasted Chicken Food

PAN-ROASTED CHICKEN BREASTS WITH HERB OIL

Steps:

• Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes.
• Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired.

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH

Steps:

• Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
• After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
• Transfer the chicken to a serving platter and allow it to rest.
• Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
• Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
• Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
• Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
• Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

ROAST CHICKEN WITH HERB-AND-GARLIC PAN DRIPPINGS

Steps:

• Stir 6 tablespoons salt, sugar, and 4 cups water in a large pot until salt and sugar dissolve. Add 4 more cups cold water. Add chicken. Cover, chill, and let brine for 4-12 hours.
• Preheat oven to 400°F. Set a wire rack inside a roasting pan. Remove chicken from brine; pat dry. Let sit for 20 minutes. Season lightly with salt. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Arrange leg pieces, skin side down, in skillet. Place 1 head of garlic, cut side down, in center of skillet. Tuck 5 sprigs each of thyme and rosemary around chicken. Cook until skin is golden brown, 10-12 minutes.
• Transfer herbs and garlic on prepared rack. Add 1 tablespoon butter to skillet; swirl to coat. Flip chicken; baste with pan juices. Transfer, skin side up, to prepared rack. Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter. Reserve drippings in skillet.
• Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 160°F, about 20 minutes. Transfer chicken, herbs, and garlic to a platter. Let rest for 15 minutes.
• Meanwhile, heat drippings over medium heat, adding 1 tablespoon oil if dry. Add remaining herbs and garlic, cut side down. Stir until aromatic, 3-4 minutes. Add 2 tablespoons butter; stir until butter browns, 1-2 minutes. Squeeze lemon over. Pour over chicken.

BRINED, HERB ROASTED TURKEY

Steps:

• For the Brine:
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
• Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the turkey broth:
• Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• For the pan gravy:
• Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
• Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
• Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
• Slice and serve guests with desired sides.

HERB BRINED PAN-ROASTED CHICKEN

Steps:

• To a small bowl, add salt, fresh herbs and lemon zest
• Stir to combine
• Loosen skin from the chicken breast and thighs with your fingers or the end of a wooden spoon. With your hands, rub the salt and herb mixture liberally over the chicken and under the skin. Transfer chicken to a baking dish and refrigerate, uncovered, on the bottom shelf for 24 hours.
• Preheat oven to 400F
• To roast chicken: To a large ovenproof skillet set over medium-high heat, add 1 tablespoon of oil. When the oil is shimmering, add chicken, skin-side down and cook until golden brown, about 5 minutes. Turn the chicken, add the vegetables to the skillet and gently stir the vegetables to coat in the oil, season with salt and pepper. Transfer skillet to the oven and roast until chicken is cooked through and the vegetables are tender, about 35 minutes or until instant read thermometer inserted into the thickest part of the meat registers 165F
• Remove skillet from oven and transfer the chicken and vegetables to a platter; cover loosely with foil to rest. While chicken is resting, pour pan juices from the roasting pan into a fat separator and set aside or making gravy.
• To serve, plate immediately and serve.

ROAST BRINED CHICKEN

Steps:

• Mix together salt, brown sugar, and water in saucepan until sugar and salt dissolve.
• Bring to a boil, then remove from heat, add herb/spices and allow to cool to room temp.
• Place chicken in a food-safe plastic bag and add slices of 1 lemon to the bag or place in the chicken cavity.
• Add the brine to the bag, making sure the chicken is covered completely.
• Seal bag, removing as much air as possible, and refrigerate for 24 hours, agitating brine mixture from time to time.
• The next day, remove chicken from the brine and discard brine.
• Rinse chicken with water and pat dry with paper towels.
• Place chicken in a roasting pan and stuff cavity with additional sliced lemon, fresh thyme sprigs, if desired.
• Tuck additional garlic cloves under the skin of the chicken, if desired.
• Rub skin with unsalted butter and seaon with salt and pepper.
• Roast chicken at 400F until the internal temp reaches 170F and the leg moves easily in the joint, 1 1/2- 2 1/2 hours.

HERB-ROASTED CHICKEN

Steps:

• Place chicken in a 1 gallon zip-lock type bag. Pour 1/2 cup Kosher salt over chicken. Carefully pour 1 quart water over chicken and seal bag.
• Gently mix the salt/water solution to cover chicken. Place sealed bag on a paper towel in the refrigerator and leave for 30 minutes. (This is called brining.).
• Remove chicken from bag and rinse under cold water. Pat chicken dry.
• Preheat oven to 375°F
• In a small bowl, stir together basil, salt (1/2 tsp.), sage, thyme, and lemon pepper (or pepper).
• In another small bowl, melt butter. Add minced garlic to butter and mix together.
• Remove neck and giblets from chicken. Place chicken, breast side down, on a rack in a shallow roasting pan. Use a basting brush to paint garlic butter onto the chicken skin. Sprinkle part of the herbs over the butter.
• Turn chicken over and repeat with remaining butter and herbs.
• Roast, uncovered, for 1.25 - 1.5 hours, or until drumsticks move easily in the sockets and a meat thermometer registers 180°F
• Serve and enjoy!