What's your favorite recipe for a whole chicken cut up?
I recently started going to a butcher to get more quality meat then from stop ad shop. I bought one of those "package" deals that comes with a bunch of different things. Anyways a whole chicken,cut up was one of the things on the list. I'm looking for ideas for what I can do with this? Anyone have a great simple recipe using a whole cut up chicken?
I like doing a pan roasted chicken with sauce. Not so much a recipe, but a technique.
Take the chicken pieces and brine them if you want (not necessary though).
Preheat oven to 400 f.
Lightly dust the chicken pieces. Hopefully, the bird is cut in to 8 pieces. If not, break it down to 8 pieces.
Heat a pan on med high heat and add a few tablespoons of oil.
Brown chicken pieces on all sides.
When chicken is browned (about 7-8 minutes total in pan), put the whole pan into the oven for 20 minutes.
After 20 minutes, the chicken should be cooked through. Check with a thermometer if in doubt.
Take out the chicken pieces from the pan and set on a platter to rest.
Build a pan sauce with the drippings. I usually use some shallot, white wine or dry vermouth to deglaze, and add some herbs or mushrooms (whatever I have around). I sometimes add a splash of cream if I have it. Finish with a knob of butter and then pour it over the chicken.
One of the best I've made was Marcella Hazan's pan roasted chicken with rosemary.
Brown the chicken pieces (skin on) in a bit of butter and oil in a heavy frying pan, add S&P, a couple of garlic cloves and sprigs of fresh rosemary, cook fro a bit more, then about half a cup of white wine. Lower the heat, mostly cover the pan, and cook until tender.
Take out the chicken, remove some of the fat, turn up the heat and reduce the remaining liquid, scraping up the bits on the bottom. Pour over the chicken to serve.
Mine is basically identical but maybe a bit easier, especially if you are willing to use a nonstick pan. It's a generic technique that can be adapted to any cuisine or ingredient.
Heat a very large skillet until hot but not smoking. If it's nonstick you don't need oil but if plain metal or enamel, you do. Sear the chicken skin side down for five to ten minutes or until brown. Turn skin side up and season liberally with salt and pepper. Brown the other side and remove the chicken to a plate. Remember, it's browned but not fully cooked.
In the fat that's been released, sauté a huge amount of onion and garlic, as much or as little as you like. Here's where you get creative and adapt to whatever cuisine you like.
Once the Onion and Garlic are nicely translucent but not too brown and certainly not burned, you can customize. White wine and Dijon with mushrooms, or Tomatoes, or Salsa, or Soy Sauce or Teriyaki, the choice is yours.
Add a quart or so of chicken stock and deglaze the pan and return the chicken to the skillet along with all the accumulated juices. Or you could add rice or pasta to the pan before returning the chicken. You could make it into a sort-of paella if that's the style you like as well, or close to a jambalaya if that's your mood.
Cover and cook another ten to 15 minutes over medium heat until the chicken is cooked to your liking, basically juicy but barely past the pink stage, or hammered beyond existence if that's how you like it.
Basically an all-purpose technique that can be adapted in a zillion ways.
I have a video that shows how to do it:
Also, if you Google Rao's Lemon Chicken, it's awesome. I think it may be on the Martha Stewart website.
Chicken Marbella - the Silver Palate recipe is googlable. Don't bother with the ATK/CI version, just use no more than half the brown sugar called for by SP. A tbsp of any favorite dried herb(s) can be subbed for the oregano if you wish. Last time I used z'aatar.
One of my simplest recipes for cut up chicken is to bake the pieces till they are crispy and done. In a skillet, melt equal parts butter and hot sauce, roll the chicken pieces around in that skillet, and serve with homemade blue cheese garlic dressing.
There are many varieties of delicious recipes that are essentially browning the chicken pieces and then braising or pan-roasting in flavored cooking sauce. A few that spring to mind are shakoothi (Goan style with coconut masala), cacciatore (Italian "hunter's style" with white wine and tomatoes), and en escabeche oriental (Yucatecan with allspice, onions and citrus juice). For something a bit different try musakhan, an Arab dish where the chicken is marinated with lemon, quartered, and roasted with sumac and stock-braised red onions over torn flat bread.
if I weren't adverse to the clean-up involved with southern frying I'd bread them and do that, however since I AM a big lazy-pants when it comes to a kitchen mess, I'm intending a nice coq au vin sometime soon.
I usually fry my whole cut up birds. I like it done any way... just lightly floured, or with bread crumbs, but my husband likes his batter coated best.
Chicken cacciatore is really good and not a whole lot of people make it anymore.
As for recipe, I simply make a typical meat (ground beef) sauce but use the chicken instead of the beef.
and now it's Summer - dry rub them in garlic, savory and thyme, marinate in olive oil and slow grill them.