Spatchcocked Chicken With Walnut Dill Pesto Recipes

CHICKEN SALAD SANDWICHES WITH WALNUT-DILL PESTO

Steps:

• Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
• Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
• Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.

SPATCHCOCK CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.
• Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.
• Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.
• Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

WALNUT AND PARSLEY PESTO

Steps:

• Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
• Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

SPATCHCOCKED CHICKEN WITH WALNUT-DILL PESTO

Steps:

• Remove the packets of giblets from the body of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
• Spatchcock the chickens: Place the chicken on its breast. Using poultry shears, start at the neck and cut lengthwise down one side of the backbone to the tail. Next, repeat that cut along the otherside of the backbone. Remove the backbone and save it for stock.
• Now, fold the chicken open, like a book, with the skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and pull the white cartilage out.
• Turn the skin side up and trim the wingtips and any loose skin. The chicken is now spatchcocked. Place the chickens in a nonreactive roasting pan.
• Prepare the pesto: Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor and process until very finely chopped. With the machine runing, add the oil, lemon juice, salt, pepper and 3/4 cup water. Taste for seasoning, adding salt and pepper as necessary; the pesto shuld be highly seasoned. Set 1/2 cup pesto aside. pour the remaining pesto over the chickens, spreading it on the meat with a rubber spatula. Turn the birds so you coat both sides. Let the chickens marinate in the refrigerator, covered, for as little as 2 hours or as long as overnight, turning once or twice to coat with marinade; the longer the chickens marinate, the richer the flavor will be.
• Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grate. Arrange the chickens on the grate, skin=side down. Grill for 12 to 15 minutes per side, turning once with tongs and a spatula. the chickens can be a little awkward to turn; you'll need to use both utensils. When you turn the chickens, spread the reserved 1/2 cup pesto on top. You'll probably get flare-ups as the melting fat hits the fire. Keep the birds moving to dodge the flames. If the skin browns to much, lower the heat or move the chickens to a cooler section of the grill. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180 degrees F.
• Transfer the chickens to a plater, let rest for a few minutes, garnish with the dill sprigs and lemon wedges, and serve.
• Tip 1: Any bird can be spatchcocked and grilled in this fashion, from qual to turkeys.
• Tip 2: Feel free to make the pesto with rosemary (1 cup of leaves) or another fresh herb.

SPATCHCOCKED CHICKEN WITH WALNUT DILL PESTO

Steps:

• 1. Remove the packets of giblets from the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens inside and out, under cold running water and then drain and blot dry inside and out with paper towels. Spatchcock the chickens - remove the backbone and skin with large poultry shears, while keeping the skin intact over the breast bone in front.Tease out the sternum. Slit the skin by the thighs, and draw the thighs inside the skin, so you have a flat chicken. Prepare the pesto. Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor until very finely chopped. Adjust salt and pepper. With the machine running aid the oil, lemon juice and 3/4 cup of water. Set 1/2 cup of mixture aside Pour the remaining pesto over the chicken spreading it on on the meat on bouth sides. Refrigerate covered for as little as two hours or overnight. 3. Grill about 12 to 15 minutes per side turning and applying the remaining pesto over them. Heat to 180 F. 4. Transfer the chickens to a platter with garnich from dill sprigs and lemon wedges to serve.

WALNUT PESTO CHICKEN WITH GARLIC AND PARMESAN

Steps:

• Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more.
• Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.
• If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken.
• Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.

CHICKEN FETTUCCINE WITH NUTS AND DILL

Steps:

• Sprinkle chicken with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add chicken and sauté until cooked through, about 4 minutes. Transfer chicken to bowl. Add onions to skillet and sauté until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and sauté 3 minutes. Add cream, walnuts, almonds, and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot.
• Add sauce, chicken, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.