Anne Burrells Herb Roasted Chicken Recipes

HERB ROASTED CHICKEN (ANNE BURRELL SECRETS OF A RESTAURANT CHEF)

Steps:

• Preheat oven to 450 degrees F.
• To make the herb rub: In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes, 1 teaspoon salt and olive oil.
• Using your fingers, carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub all of the herb paste under the skin of both chickens.
• Drizzle each chicken with more olive oil and massage the skin. This will help to develop a crispy skin. Sprinkle each chicken with 1/2 teaspoon salt.
• Tie-up each chicken into a football shape with the kitchen twine.
• Put the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. A 9 by 13-inch roasting pan works.
• Add 2 cups of chicken stock and season with 1 teaspoon salt.
• Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Turn the pan 180 degrees for the most even browning.
• After another 15 minutes (30 minutes cooking time), remove the chickens from the oven and turn over-breast side down to brown the bottom and protect the breast meat. (Anne calls this a "chicken pirouette'".) At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven.
• *****Lower the heat to 375 degrees F and continue roasting.*****.
• After 15 minutes (45 minutes cooking time) the bottoms of the chickens should be browning. Turn the pan 180 degrees for even browning.
• When the chickens have browned on the bottom, about 15 more minutes (60 minutes cooking time), remove them from the oven and turn them back over-breast side up.
• Return the chickens to the oven for the last 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy.
• Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. Be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading. The thermometer should read between 160 and 170 degrees F. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• (When cooking poultry in general the rule is 17 minutes per pound.).
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely. Let them sit for at least 10 minutes before carving.
• After the chickens are removed from the roasting pan, skim off the fat from the liquid. I use a "cheat" cup that's like a measuring cup but the fluid pours off from the bottom and it is SO much easier that "skimming" with a spoon.
• Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half.
• Add the remaining chicken stock and taste. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• Carve the chickens and serve .

THIS HERB-ROASTED CHICKEN METHOD GUARANTEES CRISP, GOLDEN SKIN

Steps:

• Preheat oven to 450˚F
• In a small bowl, combine rosemary, sage, garlic, red pepper flakes and olive oil
• Season generously with salt
• Using your fingertips, carefully work your way under the skin of the chickens to separate the skin from the breast to form a pocket
• Smear the herb paste under the skin of both chickens
• Use all of the paste and try to distribute evenly between both
• Drizzle each chicken with more olive oil and massage the skin all over to coat with oil
• Sprinkle each chicken generously with salt
• Truss each chicken
• Place the diced veggies, bay leaves and thyme in a roasting pan large enough to accommodate the 2 chickens without touching; a 9-by-13-inch roasting pan should work
• Add 2 cups chicken stock and season generously with salt
• Arrange chickens on top of the veggies in the roasting pan and place in the preheated oven
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn brown
• Lower the heat to 375˚F and continue roasting
• After another 15 minutes, remove the chickens from the oven and turn over
• Check the level of liquid in the roasting pan: If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven
• When the chickens have browned on the bottom, about 15 minutes, remove from the oven and turn them back over
• Return the chickens to the oven for the final 15 minutes of cooking
• The skin on the chickens should be very brown and crisp
• Remove chickens from the oven and use an instant-read thermometer inserted in the crease between the thigh and breast, being careful to not touch the bone
• The thermometer should read between 160˚F and 170˚F
• If needed, return chickens to the oven for an additional 10 minutes and then check the temperature again
• When chickens are done, remove from the roasting pan and place on a warm platter and cover loosely with foil
• Let sit for at least 10 to 15 minutes before carving
• After removing chickens from the roasting pan, skim off excess fat from the surface of the liquid
• (The easiest way to do this is to prop up one end of the pan, letting the fat run to the other end of the pan
• ) Put the roasting pan on a burner over medium heat, add the wine, and reduce by half
• Add the remaining chicken stock and season to taste
• For a smooth sauce, strain, or leave as is for a chunkier sauce
• When the sauce has reached the desired consistency and flavor, remove from the heat and pour into desired serving vessel
• To carve the chickens: Cut off the twine
• Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket
• (This is also a sign that the chicken is cooked properly
• ) Separate the thigh and drumstick
• Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage
• Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy

BRAISED CHICKEN WITH MUSHROOMS AND ALMONDS

Steps:

• Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
• Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
• While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
• Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
• Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives.
• Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.
• Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
• Yield: 4 servings
• Prep time: 10 minutes
• Cook time: 10 minutes

ANNE BURRELL'S HERB-ROASTED CHICKEN RECIPE

Steps:

• Preparation Preheat oven to 450˚F. In a small bowl, combine rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips, carefully work your way under the skin of the chickens to separate the skin from the breast to form a pocket. Smear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly between both. Drizzle each chicken with more olive oil and massage the skin all over to coat with oil. Sprinkle each chicken generously with salt. Truss each chicken. Place the diced veggies, bay leaves and thyme in a roasting pan large enough to accommodate the 2 chickens without touching; a 9-by-13-inch roasting pan should work. Add 2 cups chicken stock and season generously with salt. Arrange chickens on top of the veggies in the roasting pan and place in the preheated oven. Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn brown. Lower the heat to 375˚F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. Check the level of liquid in the roasting pan: If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. The skin on the chickens should be very brown and crisp. Remove chickens from the oven and use an instant-read thermometer inserted in the crease between the thigh and breast, being careful to not touch the bone. The thermometer should read between 160˚F and 170˚F. If needed, return chickens to the oven for an additional 10 minutes and then check the temperature again. When chickens are done, remove from the roasting pan and place on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving. After removing chickens from the roasting pan, skim off excess fat from the surface of the liquid. (The easiest way to do this is to prop up one end of the pan, letting the fat run to the other end of the pan.) Put the roasting pan on a burner over medium heat, add the wine, and reduce by half. Add the remaining chicken stock and season to taste. For a smooth sauce, strain, or leave as is for a chunkier sauce. When the sauce has reached the desired consistency and flavor, remove from the heat and pour into desired serving vessel. To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. (This is also a sign that the chicken is cooked properly.) Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter. or on individual plates with the mashed potatoes and gravy.