Whole Chicken In A Pan Food

USING THE WHOLE CHICKEN

Steps:

• Poached Chicken
• The first thing to do is to get yourself a good quality, higher-welfare chicken and put it in a large pot. Cover it with water and add any veg you have handy. I like to add some chopped up carrots, a few sticks of celery, and an onion. Then I throw in some herbs; perhaps a sprig of rosemary and a bay leaf. Add a few peppercorns, a teaspoon of sea salt and a couple of crushed bulbs of garlic and you're off. Bring it all to the boil and then simmer for about an hour and twenty minutes. Trust me when I say you are going to get beautifully soft and silky cooked chicken, plus a lovely broth.
• The reason I love this poached chicken is that you can make it into a hearty meal all year round by using whatever seasonal veg is available. For example, after the chicken has been poaching for about an hour, you could add some quartered fennel. This will cook with the chicken for the last 20 minutes. Things like beans and peas should go in five minutes before the chicken is ready to come out as they cook quickly.
• Basically, as long as you know how long your vegetables take to cook, the choices are endless. Below is a list of veg and their timings to get you started. Keep in mind that if it's summer time the seasonal veg will cook really quickly and be light and delicious.
• • Chopped swedes and turnips - 30 mins • Cabbage - 20 mins • Chopped potatoes/ new potatoes - 20 mins • Quartered fennel - 20 minutes • Frozen or fresh broad beans & peas - 5 minutes • Chopped asparagus - 5 minutes • Spinach - 30 seconds
• When your chicken is cooked, take it out of the pot, and use a fork to shred as much meat off the bones as possible. Have a little taste to make sure it's seasoned enough for your liking. Take that torn up beautiful white and dark chicken meat and divide it among some bowls. To finish off, ladle some of the tasty poached broth and veg over it to make a lovely meal of steaming potatoes, greens and peas. This is a great dinner, especially served with a nice dollop of horseradish sauce or mustard.
• The Italians do multiple versions of this dish using shins of beef, shoulders of pork and even poached duck (which is delicious). If you try these, don't forget that different meats take different times to cook. For duck, pork and shins of beef we're talking about 3 hours of poaching, or until the meat is falling off the bone.
• Chicken Salads
• You can also use the shredded meat from your poached chicken to make a really hearty salad. In the summer, toss it in with some cooked new potatoes, mixed salad leaves and herbs. Dress at the last minute with a splash of extra virgin olive oil and lemon juice or balsamic vinegar then serve it up on a big platter. Delicious!
• Tasty broth
• When you make poached chicken you are going to be left with quite a lot of broth. Don't throw this away! There's something really nice about having simple, clean, therapeutic chicken broth. So put it through a sieve, bag it up and freeze it to use later. It will be fantastic as a stock for making risottos, gravy or soups. For an Asian twist, you could add noodles and veg such as sweetcorn, baby corn, pak choi, chilli or sugar snap peas to the broth.
• After a roast chicken
• Because I love roast chicken, and eat it on a regular basis, I am now in a routine where, before doing the washing up, I throw the carcass and any tasty scraps and scrapings from the roasting and carving tray into a pot.
• I cover the chicken with water, add some herbs and bring it all to the boil. This also makes a lovely cloudy broth that you can leave to simmer for an hour or so while you watch a bit of telly in the evening. This broth can be used in the same way as above.
• I hope these ideas are helpful. They are certainly tasty. So give them a try and use up all of that chicken!

FLATTENED PAN-ROASTED CHICKEN

Steps:

• To prep the chicken:
• On a work surface, place the chicken breast-side down with the neck of the chicken facing you. Using kitchen shears, cut along the length of the backbone on both sides and remove. Turn the chicken over, breast-side up. Open it on the counter and flatten the chicken as much as you can with your hands.
• In a large metal bowl, whisk together the sugar, salt, and hot water, until the sugar and salt are dissolved. Add the onion, peppercorns, tarragon, garlic, ice water, and wine. Stir well. Add the chicken to the brine. Place in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the brine and dry well with paper towels. Set the chicken aside. Place a large skillet over medium-high heat. Add the olive oil to the hot skillet, and then place the chicken into the skillet skin-side down. Place another heavy pan on the chicken pressing it down firmly to get maximum skin contact with the hot skillet. Reduce the heat to medium and cook under the weight for 8 to 10 minutes. Once browned, remove the weights; turn the chicken skin-side up. Place the chicken in the oven until the meat is 160 degrees F, about 20 to 25 minutes. Let the chicken rest 10 minutes before serving.

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

WHOLE CHICKEN IN A PAN

Steps:

• Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
• With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
• In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
• Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
• Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD

Steps:

• Preheat oven to 450*F.
• Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
• Insert the parsley sprig, basil or rosemary under the skin.
• Season the chicken generously on both sides with salt and pepper.
• Heat an oven-proof skillet large enough to hold the chicken over high heat.
• Add the olive oil and swirl it in the skillet.
• As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
• Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
• Carefully turn the chicken skin side up.
• Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
• When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
• Pour off all but a thin glaze of fat from the skillet.
• Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
• Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
• Turn down the heat and add the mustard, stirring briskly with a wire whisk.
• Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
• Season to taste with salt and pepper and stir in half of the parsley or basil.
• To serve, spoon the sauce into the centers of two to four heated plates.
• With a large sharp knife, cut the chicken into two halves or four equal pieces.
• Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.

ONE-PAN WHOLE ROASTED CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• Arrange an oven rack in the center of the oven, then preheat to 425˚F (220˚C).
• Toss the onion, carrots, and kale in a 12-inch (30 cm) cast iron skillet with 2 tablespoons of olive oil, salt, and pepper until well coated. Pour the white wine over the vegetables.
• Season the chicken all over with salt and pepper, then brush with the remaining tablespoon of olive oil. Stuff the rosemary, thyme, and lemon inside the cavity, tie the legs closed with kitchen twine, and tuck the wings underneath the bird. Place the chicken, breast-side up, on top of the vegetables in the skillet.
• Roast the chicken for 1 hour, rotating the pan halfway through cooking. The chicken is done when it is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thigh registers 165˚F (70˚C). Remove from the oven and let the chicken rest for 15 minutes.
• Carve the chicken, then plate alongside the vegetables. Pour the pan drippings over the top and serve immediately.
• Enjoy!

WHOLE ROASTED CHICKEN (WITH LEMON, GARLIC & ROSEMARY)

Steps:

• Preheat oven to 425° F
• Remove the chicken giblets. Rinse chicken inside and out. Pat dry. Place chicken in a large roasting pan, breast side up.
• Salt and pepper the cavity of the chicken. Cut 1 lemon in quarters and stuff in the cavity along with garlic halves, and 2-3 sprigs rosemary.
• Truss legs (tie them together with kitchen twine).
• Melt butter in microwave or small pan on stove. Brush the outside of chicken with butter and sprinkle with salt and pepper. Tuck wings under the body of the chicken.
• Roast for 45 minutes and then baste with pan juices. Continue to cook for another 20-25 minutes, until golden brown and until the juices run clear when you cut between a leg and thigh. Lightly cover chicken with foil of chicken is browning too quickly.
• Remove chicken from the oven and let rest in the cooking pan for 10-15 minutes.
• Transfer chicken to a cutting board. Remove aromatics and vegetables from the cavity. Carve the chicken and serve on a platter. Garnish platter with remaining rosemary and lemon slices (optional).

SHEET PAN CHICKEN THIGHS WITH BROCCOLI

Steps:

• Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven. Preheating the baking sheet helps the ingredients cook evenly.
• While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
• Make the rub: In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
• Rub the chicken thighs with the remaining 1 teaspoon of the oil. Sprinkle all over with the seasoning rub.
• When the oven is preheated, use an oven mitt to carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray. Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs. Nestle the chicken thighs among the vegetables.
• Return the baking sheet to the oven and bake for 15 minutes. Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
• While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl. Taste and season with salt and pepper as desired.
• Serve Honey-Mustard Sauce with chicken and vegetables. Any leftover sauce may be stored in an airtight container in the refrigerator for up 4 days.

SPATCHCOCKED (BUTTERFLIED) ROAST CHICKEN RECIPE

Steps:

• Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a foil-lined rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge.
• If using herbs: using your fingers and starting from the neck end and working your way down towards the legs, gently separate chicken skin from the breast and thigh meat; be careful not to tear the skin. Carefully push the herbs under the skin, distributing them as evenly as possible all over the breast and thigh muscle.
• Combine 1 tablespoon (15g) kosher salt, 1/2 teaspoon ground black pepper, and 1 teaspoon (5g) baking powder (if using) in a small bowl. Sprinkle all over chicken skin and cavity sides, then return to skin-up position. Drizzle chicken skin with 1 tablespoon (15ml) oil, rubbing to distribute evenly.
• Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.
• Meanwhile, heat remaining 1 tablespoon (15ml) oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain out solids and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.
• Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.