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.