Mamas Secret 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 WITH POTATO CAKES

Steps:

• For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F.
• Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
• Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
• For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
• While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
• Serve the sweet potato cakes with the chicken and some lemon wedges on the side.

MAMA'S PUERTO RICAN CHICKEN

Steps:

• Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

MY FAVORITE SIMPLE ROAST CHICKEN

Steps:

• Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
• Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
• Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
• Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
• Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

MAMA'S SECRET ROAST CHICKEN

Steps:

• Preheat oven to 325°F.
• Make sure the giblets and neck are removed from the chickens cavity before starting.
• On a cutting board have the chicken breast down.
• With meat cutters or a sharp knife cut the chicken length wise threw the ribcage.
• You should now be able to flatten out the whole chicken.
• In a strainer pour half the vinegar over the skin of the chicken. then pour the remainder of the vinegar over the interior of the chicken.
• Rinse the chicken in COLD water.
• Pat dry.
• Put the chicken aside.
• In a food processor. grate the onion then mix in the salt, black pepper and thyme.
• In a roasting pan place the chicken breast side down.
• Spoon about 1/3 of the onion mixture onto the under side of the chicken and spread it out evenly.
• Turn the chicken over.
• Lift the skin of the chicken and spoon in the remainder of the onion mixture. again try to even out the onion distribution as much as possible.
• Pour some water in the base of the roasting pan to prevent the chicken from drying. (you may add more later if you feel the chicken needs it).
• Place the chicken in the oven for 90 minutes or until golden brown all over and the juices run clear.
• Once the chicken is cooked all the way through allow it to rest for 15 minutes before serving.

MAMA'S ROAST CHICKEN

Steps:

• Remove all but one oven rack, and move remaining oven rack to the lowest level in the oven. Heat oven to 500°F.
• Rinse and dry chicken, removing giblets and plucking any feather sheaths left in the skin. Place in a large roasting pan (do not use glass or ceramic unless oven safe to 500° F).
• Quarter lemon lengthwise and place wedges into chicken cavity. Add garlic cloves and sprinkle a little salt and pepper on the inside.
• Loosen skin over breasts and near cavity opening to thighs. Tuck 1-2 sprigs rosemary on each side of the cavity and 1 sprig over each breast.
• Place remaining rosemary in cavity. Do not truss or tie legs.
• Place chicken into oven, legs towards the back of the oven. Roast 10 minutes.
• Meanwhile, cut potatoes into quarters lengthwise, then halve crosswise. Cut onion into 4-6 wedges.
• Remove chicken from oven and wiggle around to prevent sticking. Add potatoes and onions. Toss around in any fat in the pan and sprinkle with salt and pepper to taste. Return to oven, legs to the back, and roast another 15 minutes.
• Remove and stir around, wiggling chicken and tossing potatoes and onions in any fat that accumulates. Return to oven, legs to back, for another 15 minutes.
• Repeat 1-2 more times, until chicken reaches 190° F internal temperature on a meat thermometer stuck into the thigh.
• Remove chicken from pan and place on a platter. Remove lemon, garlic and rosemary from cavity and allow chicken to rest 10-15 minutes.
• Meanwhile, toss potatoes and onions around in juices in pan and return to oven. Turn oven off and allow the potatoes and onions to sit in warm oven while chicken rests.
• Carve chicken, removing rosemary sprigs from under the skin, and serve with potatoes and onions.

MAMA PRUDHOMME'S STICKY ROASTED CHICKEN

Steps:

• Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed.
• Place into sturdy plastic bag and refrigerate 2 days or more.
• On the day of the meal, remove hen from refrigerator and bring to room temperature.
• Turn on oven to 250 degrees,.
• Add a bit of oil to a frying pan and gently fry onions until softened.
• Stuff hen with the warm onions and bake for 4 hours or until done.
• Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.