Drunken Chicken

What You'll Need:

4 boneless, skinless chicken breast halves (1 to 1-½ pounds), flattened to ½-inch thickness
1/4 cup light rum
1/4 teaspoon ground nutmeg
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper
1/8 teaspoon ground ginger
2 tablespoons butter
8 ounces sliced fresh mushrooms
1 cup cream of coconut

What To Do:

1.Place chicken in a single layer in a 9- x 13-inch glass baking dish; set aside.

2.In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once.

3.In a large skillet over medium heat, melt butter. Remove chicken from marinade reserving excess marinade, and saute chicken until cooked through and golden. Remove chicken to a serving platter and keep warm.

3.Add mushrooms and reserved marinade to skillet and cook 3 to 5 minutes. Stir in cream of coconut. Cook sauce over low heat 5 to 10 minutes, or until slightly thickened; serve over chicken.

Notes:
Feel free to substitute 1 to 2 tablespoons of rum extract for the rum.

Farm Style Chicken

What You'll Need:

2 tablespoons olive oil
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large green bell pepper, diced
1 large onion, diced
2 garlic cloves, crushed
1 (10-ounce) package frozen peas

What To Do:

1.Heat oil in a large skillet; season chicken with salt and pepper then add to skillet and brown on all sides

2.Remove chicken from skillet and set aside.

3.Place green pepper, onion, and garlic in skillet and cook about 5 minutes, or until softened, stirring frequently.

4.Return chicken to skillet, cover, and cook over medium-low heat for 45 to 50 minutes, stirring often. Gently stir in frozen peas and cook for 5 more minutes.

Note:
You're gonna love how versatile this recipe is 'cause it goes well with cooked potatoes, rice, or noodles. You can make it different every time!

Fried Chicken From Around the World

Fried Chicken From Around the World

INGREDIENTS:

6 chicken drumsticks & thighs, bone-in


Marinade:
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk


Breading:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper


Oil, for frying

PREPARATION:

1.Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.

2.Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
Heat oil in a skillet over high heat to about 350°F.

3.Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breeding cooks evenly and does not burn. The heat of the oil should drop to about 320°F.

4.Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
Serve!

Brazilian Chicken Wings (Franco À Passarinho)

INGREDIENTS:

10 chicken wings & drumettes
6 cloves garlic, finely minced
2 teaspoons salt
1 teaspoon pepper
¼ cup lime juice
1 cup flour
Oil, for frying
Lime wedges and fried chopped garlic to serve

PREPARATION:

Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour.
Dip each chicken wing in the flour, shaking off excess.
Heat oil in a large pot to about 375°F.
Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F.
Drain on paper towels.
Serve with lime wedges and fried garlic!




Japanese Popcorn Chicken (Karaage)
Serves 2-3


INGREDIENTS:

3 boneless chicken thighs, chopped into 1-inch chunks
3 cloves garlic, finely minced
2 tablespoons ginger, finely grated or minced
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sesame oil
1 tablespoon sugar
½ cup potato starch
Oil, for frying
Lemon wedges and parsley to serve

PREPARATION:

Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.
Heat oil in a pot over high heat until about 340°F.
Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture.
Fry half of the chicken at a time, until lightly golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F. Rest the chicken on paper towels and increase the heat.
Heat oil to about 390°F, then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.
Serve with lemon and parsley!




Spicy Korean Chicken


INGREDIENTS:

10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving


Batter:
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water


Sauce:
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated

PREPARATION:

Mix the ingredients for the batter in a bowl until smooth with no lumps.
Heat oil in a pot to 340°F.
Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
Fry half of the wings at a time for about 5-7 minutes, until lightly golden. The oil will drop to about 320°F.
Drain the wings and increase the heat.
Heat oil to about 375°F.
Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings

Easy Roast Turkey

Ingredients:

12 pounds whole turkey
1 (6 ounces) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
12 pounds whole turkey
1 (6 ounces) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.

2.Prepare to stuff according to package directions. Mix in water.

3.Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.

4.Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.

5.Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Salt-Roasted Chicken

Ingredients:

1 (3 1/2) pound whole chicken at room temperature
3 tablespoons kosher salt, or as needed 1 tablespoon chopped fresh thyme
1 lemon, juiced
1/3 cup chicken broth
1 tablespoon water, or as needed (optional)
2 tablespoons cold butter, cut into four pieces
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

Directions:

1.Preheat oven to 450 degrees F (230 degrees C).

2.Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.

3.Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of the skillet with paper towels.

4.Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.

5. Remove about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.

6.Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.

Spicy Caramel Chicken

Ingredients:

3/4 cup dark brown sugar
1/3 cup cold water
1/3 cup fish sauce
1/3 cup rice vinegar
1 tablespoon soy sauce
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
1 teaspoon vegetable oil
8 boneless, skinless chicken thighs, quartered
1/2 cup roasted peanuts
2 fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
fresh cilantro sprigs, for garnish

Directions:

1.Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.

2.Heat oil over high heat in a skillet. Stir in chicken.

3.Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.

4.Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.

5.Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.

6.Garnish with cilantro and serve.

Chicken with Chipotle and Green Onion Gravy

Ingredients:

2 skinless, boneless chicken breast halves
salt and fresh ground pepper to taste
15 ml olive oil
30 g butter
8 g all-purpose flour
180 ml chicken broth
10 g minced green onions
1 g chipotle chile powder, or more to taste

Directions:

1.Place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season with salt and pepper to taste.

2.Heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.

3.Melt butter in the skillet; stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.

4.Stir in green onions and chipotle chile powder.

5.Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Coq Au Vin

Ingredients:

6 Bone-in, skin-on chicken thighs
1 pinch kosher salt and freshly ground black pepper to taste
8 ounces bacon, sliced crosswise into 1/2-inch pieces
10 large button mushrooms, quartered 1/2 large yellow onion, diced
2 shallots, sliced
2 teaspoons all-purpose flour
2 teaspoons butter
1 1/2 cups red wine
6 sprigs fresh thyme
1 cup chicken broth

Directions:

1.Preheat oven to 375 degrees F (190 degrees C).

2.Season chicken thighs all over with salt and black pepper.

3.Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, leaving drippings in the skillet.

4.Increase heat to high and place chicken, skin-side down, into skillet. Cook in a hot skillet until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.

5.Lower heat to medium-high; saute mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelized, 7 to 12 minutes.

6.Stir flour and butter into vegetable mixture until completely incorporated, about 1 minute.

7.Pour red wine into the skillet and bring to a boil while scraping browned bits of food off of the bottom of the pan with a wooden spoon. Stir bacon and thyme into red wine mixture; simmer until wine is about 1/3 reduced, 3 to 5 minutes. Pour chicken broth into wine mixture and set chicken thighs into skillet; bring wine and stock to a simmer.

8.Cook chicken in the preheated oven for 30 minutes. Spoon pan juices over the chicken and continue cooking until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.

9.Place skillet over high heat and reduce pan juices, skimming fat off the top as necessary, until sauce thickens slightly about 5 minutes. Season with salt and pepper; remove and discard thyme. Pour sauce over chicken.

Chicken and Olives

INGREDIENTS:

8 chicken thighs, skin-on, and bone-in, about 3 1/2 pounds
 Salt and pepper
½ teaspoon red pepper flakes
6 garlic cloves, minced
½ teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 tablespoon olive oil
2 Meyer lemons, cut in wedges
1 cup flavorful olives with pits, a mixture of black and green, about 1 pound
1 cup chicken broth
3 tablespoons chopped parsley

PREPARATION:

1.Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.

2.Put baking dish in the oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.

3.Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

Chicken Marsala

Ingredients:

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Directions:

1.Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

2.Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

3.Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Piccata

Ingredients:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions:

1.Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2.In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

3.Into the pan add the lemon juice, stock, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to a platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Chicken French

Ingredients:

1/4 cup all-purpose flour, or as needed
salt and black pepper to taste
2 eggs, beaten
1 tablespoon white sugar
1 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1/4 cup butter
2 teaspoons minced garlic
1/4 cup dry sherry
1/4 cup lemon juice
2 teaspoons low-sodium chicken base

Directions:

1.Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.

2.Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.

3.In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.

4.To serve, place a chicken breast on a plate, and top with sauce.

One Pot Cajun Chicken

Ingredients:

1 tbsp olive oil
6 chicken thighs or legs
1 small yellow onion, diced
3 celery ribs, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tbsp Cajun seasoning
1⁄2 tsp cayenne pepper (optional)
1 cup rice
1 can BUSH’S Dark Red Kidney Beans
2 cups vegetable broth
1 can diced tomatoes, 15oz
salt and pepper

Directions:

1. In a large skillet heat olive oil
2. Season the chicken with salt and pepper and then fry for 3-4 minutes per side, or until the chicken is golden.
3. Remove chicken from the skillet and set aside.
4. To the same skillet add onion, celery and bell pepper. Sauté for 3 to 4 minutes or until they begin to soften. Add minced garlic, Cajun seasoning and cayenne pepper (if you like the heat.) Cook for an additional 30 seconds.
5. Add rice, BUSH’S Dark Red Kidney Beans, broth and diced tomatoes. Bring mixture to a simmer, return the chicken to the skillet and cover. Reduce heat to medium-low and cook for 10 minutes.
6. Serve immediately or store in the refrigerator for up to 3 days.


Cajun Seasoning:

Ingredients:

2 tbsp coarse salt
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1½ tsp dried oregano
1½ tsp dried thyme
1½ tsp cayenne pepper
1½ tsp crushed red pepper flakes
1½ tsp black pepper


Instructions:

1.Mix ingredients in a mason jar.
2.Store for up to six months.
3.Enjoy!

KFC Original-Style Chicken

Ingredients:

1 whole chicken (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
2 quarts neutral oil, for frying
1 egg white
1 1/2 cups all-purpose flour
1 tablespoon brown sugar
1 tablespoon kosher salt

SPICE MIX:

1 tablespoon paprika
2 teaspoons onion salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon celery salt
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram

Steps:

1.Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.

2.Combine spice mix with flour, brown sugar and salt.

3.Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.

4.Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit.

5.Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.

6.Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.

Crispy Balsamic Chicken

INGREDIENTS:

1/4 c. plus 3 tbsp. extra-virgin olive oil, divided
1 tbsp. balsamic vinegar
1 tbsp. fresh thyme leaves
1 tbsp. freshly chopped rosemary
kosher salt
Freshly ground black pepper
4 bone-in skin-on chicken thighs
10 whole peeled garlic cloves, ends trimmed
1 lb. brussels sprouts ends trimmed and halved or quartered if large
2 tbsp. freshly grated Parmesan, for serving

DIRECTIONS:

1.Preheat oven to 425°. In a large bowl, whisk together 1/4 cup olive oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.

2.Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out the skillet, if desired.

3.To the skillet add remaining 2 tablespoons olive oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden, about 10 minutes.

4.Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.

5.Garnish with Parmesan and serve.

Balsamic Glazed Wings

INGREDIENTS:

2 lb. party chicken wings
2 tbsp. extra-virgin olive oil
1 tbsp. Italian seasoning
kosher salt
Freshly ground black pepper
1 1/4 c. balsamic vinegar
2 tbsp. honey
3 cloves garlic, finely minced
Caesar dressing, for dipping (optional)

DIRECTIONS:

1.Preheat oven to 425º and place a wire rack on a large baking sheet. In a large bowl, toss chicken wings with olive oil and Italian seasoning and season with salt and pepper.

2.Place on wire rack and bake until golden and crispy, 55 minutes to 1 hour.

3.Meanwhile, in a small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer until slightly thick and reduced, 10 minutes.

4.Transfer baked wings to a large bowl and toss with balsamic. Return to rack and broil until caramelized, about 5 minutes.

5.Serve with caesar dressing, if using.

Bundt Pan Roast Chicken

INGREDIENTS:

3 cloves garlic
2 carrots, chopped
1 onion, quartered
1/2 lb. Yukon gold potatoes, quartered
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 large bunch fresh rosemary
1 3-4 lb. chicken, gizzards removed
1 lemon, sliced

DIRECTIONS:

1.Preheat oven to 425° and cover the hole of the Bundt pan with foil.

2.In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.

3.Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper.

4.Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.

Roast Chicken and Vegetables

INGREDIENTS:

1 large (5- to 6-lb.) roasting chicken (go big or go home)
kosher salt
Freshly ground black pepper
1 stick (4 oz.) unsalted butter, at room temperature
23 cloves garlic (8 minced, 15 whole)
3 tbsp. mixed chopped herbs (rosemary, thyme, oregano), plus some whole herb sprigs
1 lemon
4 medium carrots, peeled and cut into large chunks
3 parsnips, peeled and cut into large chunks
1 onion, cut into 1-inch wedges

DIRECTIONS:

1.Preheat the oven to 350°. Remove the bag from the center of the chicken that contains all of the innards and give it to an Asian Mom if you have one—it’s like the prize in the Cracker Jack box! Pat the chicken really dry with paper towels, then season it generously both on the inside and the outside with 2 teaspoons salt and 1⁄2 teaspoon pepper.

2.In a bowl, combine the butter, minced garlic, chopped herbs, and a few pinches each of salt and pepper. Grate the lemon’s zest right into the bowl, then stir everything together.

3.Insert your fingers between the chicken skin and the breast to loosen the skin around the meat. It feels kinda dirty, but you’ll like it. Slip half the butter mixture underneath the skin, trying really hard not to rip the skin. Halve the zested lemon and stuff the halves inside the chicken’s cavity along with 5 of the whole garlic cloves and the herb sprigs. Slather the chicken with the rest of the herb butter.

4.Arrange the carrots, parsnips, onion, and remaining 10 whole garlic cloves in a 9"-x-13" baking dish (see note) in a single layer. Season the vegetables with a few pinches of salt and place the chicken on top, breast-side down. Roast the chicken until it’s super golden and the skin is crisp, 1 hour 30 minutes to 1 hour 45 minutes, basting with the juices in the pan every 15 minutes. (This way the skin on the chicken’s back will be golden and the skin on the breasts will remain soft, but the breast meat will stay super juicy. If you want golden skin all around, carefully flip the chicken for the last 30 minutes of roasting.)

5.Remove from the oven, let cool for 10 minutes, then transfer the chicken to a cutting board. Drain the cooking juices into a container, and use a gravy baster thingie to suck off and discard the butter floating on top (or save it for another use). Remove the lemon halves from the chicken and squeeze one or both of them into the juices and season to taste with salt and pepper. Remove the other stuff from inside the chicken and discard. Carve the chicken and serve it with the vegetables and the chicken juices.

NOTE:
Don’t use a large roasting pan unless you’re nesting a couple of chickens in there—the drippings will disperse too thinly and evaporate, leaving you with (1) no gravy and (2) dry, sad chicken (a.k.a. turkey).

Chick-fil-A Chicken Sandwich

INGREDIENTS:

1 large egg
1/2 c. milk
1 tsp. paprika
2 tbsp. water
1 c. all-purpose flour
1/2 c. whole-wheat flour
1 tbsp. powdered milk
1 tbsp. confectioners' sugar
1/4 tsp. baking soda
1/4 tsp. dry mustard
kosher salt
Freshly ground black pepper
2 c. peanut oil, for frying
2 boneless skinless chicken breasts
Pickles, for serving
Butter, for bread
2 Hamburger buns

DIRECTIONS:

1.In shallow baking dish, whisk egg, milk, ½ teaspoon paprika, and water together. In another baking dish, whisk both flours, powdered milk, confectioners' sugar, baking soda, dry mustard, and remaining ½ teaspoon paprika and season with salt and pepper.Meanwhile, heat about two inches of peanut oil to 325 degrees F in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle and set aside.

2.Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.

3.Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.

Root Beer BBQ Wings

INGREDIENTS:

FOR THE SAUCE:
3/4 c. root beer
1 c. ketchup
1 tbsp. light brown sugar
2 tbsp. honey
1 tbsp. Worcestershire sauce
Juice of 1 lime
1/2 tsp. garlic powder
1/2 tsp. onion powder

TO MAKE BARBECUE WINGS:
3 lb. chicken wings
2 tbsp. vegetable oil
kosher salt
Freshly ground black pepper

DIRECTIONS:

1.In a small saucepan over medium-low heat, whisk together root beer, ketchup, brown sugar, honey, Worcestershire, lime juice, garlic powder and onion powder.

2.Simmer until the flavors meld and the sauce reduces slightly 8 to 10 minutes.

3.To make wings: Preheat oven to 425°. Line a large rimmed baking sheet with a metal rack.

4.In a large bowl, toss chicken wings with vegetable oil and season with salt and pepper.

5.Place on wire rack and bake until golden and crispy, 55 minutes to 1 hour.