SPATCHCOCKED CRISPY HAPPY CHICKEN WITH RICH ORANGE SAUCE
Tigerduck set the ingredients nicely to Celebrate Chinese New Year beginning February 18 is called the Spring Festival! Year of the Pig! Chicken symbolizes happiness and prosperity--especially when served whole, serving it with an orange sauce because oranges represent wealth and good fortune they are China's most plentiful fruit. You can serve over rice or Longevity Noodles (which represent a long life an old superstition says that it's bad luck to cut them so leave them whole) to help absorb the sauce. This recipes integrates Asian (orange sauce), then a cooking Technique from Italy (an old method from Tuscany, what they call pollo al mattone), And a Tex-Mex (addition from the spicy smoky rub) a fusion to create this innovation of explosive new tastes and textures. Yes, bricks for the weight which will flatten the chicken resulting in a very crispy skin and a tender bird. Butterfly - Set the chicken on a board breast side down. With heavy kitchen scissors, cut along either side of the backbone, beginning at the tail end and cutting up. With one hand on each side of the chicken, open it forcefully, bending it back so the breastbone pulls away from the flesh on one side. With your hands, pull out the diamond-shaped purple bone in the center of the breast. If you don't have a pan large enough to hold the bird flat in 1 piece cut with the shears, along the center of the breast to halve the bird so to fit in 2 pans. ------
Provided by Rita1652
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Chicken:.
- Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin.
- Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours.
- Preheat oven to 450 degrees.
- Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes.
- Orange Sauce:.
- Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes.
- Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes.
- Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy.
- Remove chicken and let rest on a cutting board.
- De fat the pan drippings.
- Add the Orange Sauce to the pan juices. Strain the sauce.
- Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up.
- Serving immediately with additional sauce and Longevity noodles or rice.
Nutrition Facts : Calories 615.1, Fat 38.1, SaturatedFat 11.3, Cholesterol 162.9, Sodium 1254, Carbohydrate 26.8, Fiber 3, Sugar 14.2, Protein 41.1
SPATCHCOCK GOCHUJANG CHICKEN
Forget run-of-the-mill sausages and and burgers - light the barbecue for Tom Kerridge's spiced spatchcock chicken. You can also cook it in the oven
Provided by Tom Kerridge
Categories Dinner
Time 1h20m
Number Of Ingredients 12
Steps:
- Put the chicken on a board breast-side down with the legs facing you. Using kitchen scissors or poultry shears, cut along either side of the backbone and remove it (freeze it to use for stock). Open the chicken out, turn it over and push down the breastbone to flatten. Cut a few slashes in the legs and thighs.
- Whisk the marinade ingredients together. Reserve 2 tbsp and rub the rest all over the chicken, working it under the skin. Cover and chill for at least 1 hr or overnight.
- Light the barbecue, stacking the coals on one side. When the flames have died down and the coals are ashen, lay a flameproof foil tray or old roasting tin over the empty side and pour in the ginger beer or 100ml water. Set the grill on top. Place the chicken skin-side up on the grill, cover with the lid and cook for 45 mins. Baste with the reserved marinade, then re-cover and cook for 5 mins more. Move the chicken to the hotter side of the barbecue for 5 mins to char the skin a little, being careful not to burn it. The chicken is ready when the legs pull away easily and a digital probe thermometer inserted into the thickest part of the thigh and breast reads 70C. Lift onto a board, rest for 10 mins then scatter over the spring onions and coriander. Drizzle with sesame oil.
Nutrition Facts : Calories 511 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 58 grams protein, Sodium 1.7 milligram of sodium
SPICE-RUBBED SPATCHCOCKED CHICKEN
A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren't up for spatchcocking your own bird, you can ask your butcher to do it for you.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
- In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
- Heat oven to 425 degrees. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.
- Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 28 grams, Carbohydrate 4 grams, Fat 44 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 13 grams, Sodium 1000 milligrams, Sugar 2 grams, TransFat 0 grams
More about "spatchcocked crispy happy chicken with rich orange sauce food"
ROASTED SPATCHCOCK CHICKEN WITH ORANGE ROSEMARY - MY …
From myfoodstory.com
SPATCHCOCK CHICKEN RECIPE IN THE OVEN | WHOLESOME YUM
From wholesomeyum.com
SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE - SERIOUS …
From seriouseats.com
REE DRUMMOND'S SPATCHCOCK CHICKEN RECIPE - TODAY
From today.com
CRISPY SPATCHCOCK CHICKEN RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
SPATCHCOCK CHICKEN IN SPICY YOGURT SAUCE - VIKALINKA
From vikalinka.com
ORANGE- AND HERB-ROASTED SPATCHCOCK CHICKEN | SAVEUR
From saveur.com
Servings 4-6Total Time 1 hr 10 mins
ROASTED SPATCHCOCK CHICKEN MAPLE ORANGE GLAZE | I …
From iheartumami.com
5/5 (2)Total Time 9 hrs 10 minsCategory Main CourseCalories 544 per serving
ROSEMARY ORANGE SPATCHCOCK CHICKEN | OLIVE & MANGO
From oliveandmango.com
SPATCHCOCKED ORANGE CHICKEN WITH GARLIC AND GINGER - HONEST …
From honestcooking.com
SPATCHCOCKED GRILLED CHICKEN WITH ORANGE AND GINGER RECIPE
From simplyrecipes.com
FOODCOMBO
FIVE-SPICE SPATCHCOCKED GRILLED CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
THE BEST SPATCHCOCK CHICKEN - FIT FOODIE FINDS
From fitfoodiefinds.com
CRISPY SPATCHCOCKED ROAST CHICKEN RECIPE - TODAY
From today.com
SPATCHCOCKED CHICKEN WITH LEMONS AND ORANGES - FOOD NOUVEAU
From foodnouveau.com
SPATCHCOCKED CRISPY HAPPY CHICKEN WITH RICH ORANGE SAUCE
From fooddiez.com
ORANGE CHICKEN ROASTED SPATCHCOCK-STYLE - A FAMILY FEAST®
From afamilyfeast.com
SPATCHCOCKED ORANGE CHICKEN | OKLAHOMA JOE'S®
From oklahomajoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love