Good Eats Chicken Kiev From Alton Brown 2004 Recipes

CHICKEN KIEV

Steps:

• Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
• Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
• Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
• Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
• Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
• Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

ALTON BROWN'S CHICKEN KIEV RECIPE

Steps:

• Combine butter, parsley, tarragon, chives,1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
• Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
• Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
• Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
• Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
• Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

CHICKEN KIEV

Steps:

• Combine the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Beat until well combined. Place the mixture on plastic wrap or wax paper and roll into small log, and freeze while preparing the chicken.
• Set the chicken breasts, one at a time, on a large piece of plastic wrap, lightly spritz the top of the chicken with water, fold the plastic wrap over the chicken, and spritz the top of the plastic wrap with water. Pound to no less than 1/8-inch thick. Season each piece of chicken with salt and pepper.
• Lay a breast on a new piece of plastic wrap and place one quarter of the compound butter and 1 tablespoon of the panko in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a tight log, completely enclosing butter. Repeat with each breast. Refrigerate the breasts for 2 hours or up to overnight.
• Place egg and water mixture and the remaining panko into separate shallow dishes. Heat 1/2 inch of vegetable oil in a 12-inch sauté pan to 375ºF over medium-high heat.
• Dip each breast in the egg mixture and then roll in the breadcrumbs. Gently place each breast in oil, seam-side down, and cook until golden brown, 4 to 5 minutes per side, or until the internal temperature reaches 165ºF. Remove to a wire rack set in a half sheet pan to drain and rest for 5 to 10 minutes before serving.

GOOD EATS CHICKEN STOCK (FROM ALTON BROWN)

Steps:

• Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid.
• Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
• Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight.
• Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

GOOD EATS 40 CLOVES AND A CHICKEN (ALTON BROWN)

Steps:

• Preheat oven to 350 degrees F. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat.
• Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
• Remove chicken from the oven, let rest for 5 to 10 minutes.

CHICKEN SUPREME KIEV-STYLE

Steps:

• Preheat oven 400F degrees.
• Butterfly the chicken breasts: slice almost all the way through the thickness of each breast, stopping when you can open the breast like a book and lay the attached halves flat.
• Pound each breast lightly. Set aside while you make the filling.
• Filling: Heat the olive oil in a large skillet. Add onions and saute over medium-hight heat for about 2 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, covered, for about 3 minutes. Remove the lid and continue cooking until liquid is absorbed. Add cilantro and transfer mixture to a plate to cool.
• When the filling is cooled, divide it into four equal portions. Mound one portion in the center of each chicken breast. Fold all the edges of the breast meat over the filling to enclose it completely.
• Coating: In a bowl, combine the bread crumbs, oil, cilantro, salt, and pepper.
• Place the milk in another bowl.
• Dip the stuffed chicken breasts in the milk and then roll them in the seasoned bread crumbs.
• Arrange the coated breasts in a roasting pan and bake for 20-25 minutes, or until cooked through but still moist.
• Serve immediately.

CHICKEN KIEV (RUSSIAN)

Steps:

• Remove all fat from chicken and discard.
• If chicken breasts are in one piece, split them into two pieces.
• Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil. Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness. The oil helps the chicken to slide while pounding.
• DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP.
• Place on a dish, cover and set prepared chicken breasts aside.
• In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
• Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
• Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
• Cut butter into 6 equal pieces (1/2" x 3").
• Place one piece of butter at the front of each prepared chicken breast.
• Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
• This is necessary so that the butter does not run out while deep-frying.
• Secure chicken rolls with skewers or toothpicks.
• In a bowl, beat eggs with water.
• In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
• In another separate bowl, measure the bread crumbs.
• Completely coat each rolled chicken into the flour mixture.
• Dip flour coated chicken into the egg mixture.
• Now roll and coat the chicken in the bread crumbs mixture.
• Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator.
• In a medium size frying pan, add vegetable oil and heat to medium-high heat.
• Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
• To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
• Serve immediately, garnished with lemon twists and parsley.