Chicken Skin Croutons Recipes

ROASTED CHICKEN WITH CROUTONS

Steps:

• For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
• Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
• Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
• For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
• For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
• Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.

SPRING SALAD WITH CRISPY CHICKEN AND BACONY CROUTONS

Steps:

• Arrange a rack in center of oven; preheat to 475ºF. Pat chicken dry with paper towels. Using kitchen shears, remove bones, keeping skin and flesh intact; discard bones. Season chicken all over with 1/2 tsp. salt and 1/4 tsp. pepper.
• Heat a medium cast-iron or heavy ovenproof skillet over medium-high until hot but not smoking. Sear chicken skin side down, undisturbed, 2 minutes. Continue to cook, turning occasionally, until fat renders and skin is golden brown, 4-6 minutes more. Transfer chicken to a plate. Carefully pour off all but 2 tsp. fat and wipe off any fat that drips onto side or bottom of skillet. Return chicken to skillet skin side up. Transfer to oven and roast chicken, tenting skillet with foil if skin becomes too dark halfway through, until skin crisps and meat is cooked through, 8-12 minutes.
• Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until just crispy, 4-5 minutes. Using a slotted spoon, transfer bacon to a large heatproof bowl. Pour off all but 2 Tbsp. fat. Heat fat in skillet over medium. Add bread in an even layer, season with a pinch of salt and pepper, and cook, turning pieces occasionally, until golden brown and crisp, 3-4 minutes. Remove from heat; add 1 Tbsp. vinegar and toss until absorbed. Let cool a few minutes, then taste and season with more salt and pepper, if needed. Transfer croutons to bowl with bacon.
• Remove chicken from oven and transfer to a plate; reserve skillet with fat and pan drippings. Let chicken cool 5-10 minutes, then cut into 1" pieces.
• Cook shallot, peas, 1/8 tsp. salt, and 1/8 tsp. pepper in reserved skillet over medium-low heat, stirring, until shallots are softened and peas are cooked, about 3 minutes. Remove from heat; stir in oil and remaining 2 Tbsp. vinegar (mixture will bubble) with a heatproof spatula. (If you want to ensure bright green peas, cook them separately in a small saucepan of boiling water or in the microwave and sprinkle over top of salad after plating.)
• Add escarole, fennel, and radishes to bowl with bacon and croutons. Pour warm dressing over. Toss to combine and slightly wilt greens.
• Mound salad among plates; nestle in chicken pieces. Top with mint. Serve immediately.

CHICKEN CROUTON HOT DISH

Steps:

• Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.

CHICKEN-SKIN CROUTONS

Steps:

• Heat the oven to 400 degrees. Lay the skin flat on a baking sheet, making sure not to let the pieces overlap; sprinkle with salt.
• Roast for 15 to 20 minutes or until the skin releases easily from the pan. Flip the pieces and continue to cook for another 10 to 15 minutes or until it's very crisp. Remove the pan from the oven; put the skin on paper towels and reserve the fat. Crumble into a salad or serve as a premeal snack, with more salt if necessary.

CROUTON CRUSTED CHICKEN

Steps:

• preheat oven to 425 degrees.
• crush croutons.
• mix egg whites and parmesan cheese together.
• coat chicken in egg mixture.
• dip chicken in croutons. make sure both sides are coated.
• place on foil covered cookie sheet (with non stick spray) and bake at 425 degrees for 25 minutes or until juices run clear.

ROAST CHICKEN WITH CROUTONS AND ONIONS

Steps:

• Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
• Preheat oven to 390 degrees F (199 degrees C).
• Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
• Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.