Marcella Hazan’s Roast Chicken With Lemons

INGREDIENTS

  •  3- to 4-pound chicken
  •  Salt
  •  Black pepper, ground fresh from the mill
  • 2 rather small lemons

PREPARATION

  1. Preheat oven to 350 degrees.
  2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
  3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
  4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
  5. Place both lemons in the bird’s cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don’t make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
  6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
  7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
  8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Recipe Cred: The New York Times

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Lemon Marinade

INGREDIENTS

    • 1/4 cup fresh lemon juice
    • 1/2 teaspoon hot pepper flakes
    • 1/2 teaspoon cracked black pepper
    • 1/2 teaspoon coarse salt (kosher or sea), or to taste
    • 4 strips of lemon zest
    • 3 cloves garlic, crushed with the side of a cleaver or minced
    • 1/4 cup coarsely chopped fresh parsley
    • 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
    • 1/2 cup extra virgin olive oil
    • Add a tsp of sugar and dijon (optional)

PREPARATION

    1. Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Recipe Cred: Epicurious

FINGER LICKIN’ BUTTER CHICKEN (MURGH MAKHANI)

INGREDIENTS:

CHICKEN MARINADE:

  • 1 lb. boneless chicken breast, cut into 1 ½ inch cubes (see notes)
  • 2 tablespoons tandoori masala (see notes)
  • 1 teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
  • ½ cup yogurt
  • 1 tablespoon oil

BUTTER CHICKEN SAUCE:

  • 2 tablespoons ghee (clarified butter) (see note)
  • 1 large onion, thinly sliced
  • 1 ½ teaspoon EACH: ginger paste and garlic paste (I used Gourmet Garden)
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 teaspoon chili powder (see notes)
  • 1 1/2 tablespoon coriander powder
  • 1 1/2 teaspoon cumin powder
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon garam masala
  • ¼ teaspoon dried fenugreek leaves (crushed between fingers)

DIRECTIONS:

CHICKEN:

  1. In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator.

BUTTER CHICKEN SAUCE:

  1. Heat the ghee in a dutch oven or heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes, don’t allow the onions to brown. Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn’t burn. Add the can of crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
  2. Remove from heat, add the mixture to a blender and blend until smooth, you may or may not need a few tablespoons of water to help it blend. Remember to hold the lid of the blender down with a kitchen towel when blending, to avoid accidents.
  3. MAKE AHEAD OPTION: At this point you can cool and refrigerate the sauce for 24-48 hours (or freeze it for up to 3 months), it will help blend the flavors even more, just remember to bring the sauce back to room temperature (use the microwave) before proceeding with the recipe OR you can continue on with the recipe immediately.

ASSEMBLY:

  1. Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides. Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves. Serve over basmati rice or with naan.

NOTES:

  1. Fan of dark meat chicken? You can replace the cubed chicken breasts with cubed boneless, skinless chicken thighs for more added flavor.
  2. GHEE: If you can’t find it you replace it with 1 tablespoon butter and 1 tablespoon oil.
  3. TANDOORI MASALA: is available in powder/ paste form. I prefer the powder but some of my readers recommended Patak’s brand tandoori paste. You’ll need about 2-4 tablespoons of the paste (to preference).
  4. CHILI POWDER: is optional! If you prefer milder food, you may want to leave it out as the tandoori masala already has heat.

Recipe Cred: A Little Spice Jar

BBQ Shredded Chicken

8 to 10 servings

3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons salt
Freshly ground black pepper
1 1/2 cups (12 ounces) barbecue sauce, store-bought or homemade, plus more for serving

Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.

In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.

Cover the pot with a heavy lid and put in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender. Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.

While you’re shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid in the pan to about half of its volume. Pour this thickened sauce over the chicken and stir.

Serve with buns, slaw, avocado, and extra barbecue sauce on the side. Refrigerate for up to 5 days or freeze for up to 3 months.

Slow-cooker instructions: Follow the recipe as written above, but instead of putting the chicken and sauce in the oven, pour it all into a slow cooker. Cook for 5 to 7 hours on LOW. If desired, you can lift out the chicken and reduce the sauce in a separate pan on the stovetop, but this may not be necessary; it simply depends on your preference.

Recipe Cred: The Kitchn

Asian Glazed Drumsticks

Asian Glazed Drumsticks

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

  • 8 medium chicken drumsticks
  • olive oil spray
  • 1 cup water
  • 1/3 cup balsamic vinegar
  • 1/3 cup low sodium soy sauce
  • 1 tbsp Sriracha hot sauce (more or less to taste)
  • 2 tbs sugar
  • 1 tbs garlic, minced
  • 1 tbs ginger, minced
  • 2 tbsp chives, minced
  • 1 tsp sesame seeds

Directions

Remove the skin from the drumsticks. This is actually really easy if you use a paper towel in each hand to grasp the drumstick and the skin.

Spray a dutch oven or heavy pot with olive oil and heat on high. Cook chicken, turning occasionally, until browned, about 4-6 minutes.

Add water, vinegar, soy sauce, hot sauce, sugar, garlic and ginger to the pot and bring to a boil. Reduce heat to low and simmer, covered, until chicken is just cooked through, about 20 minutes.

Remove lid, increase heat to high and return sauce to a boil. Reduce, stirring occasionally, until the sauce is thick and sticky, about 8-10 minutes. Turn chicken regularly and be careful not to let the glaze burn.

Serve chicken coated with sauce. Garnish with chives and sesame seeds.

Recipe Cred: Home Sweet Jones