Download 150 Things to Make with Roast Chicken: And 50 Ways to Roast by Tony Rosenfeld PDF

By Tony Rosenfeld

ISBN-10: 1561588458

ISBN-13: 9781561588459

Who doesn't love roast bird? And the simplest half is that it's really easy to make. a hundred and fifty issues to Make with Roast poultry takes an excellent factor and makes it even higher. rather than one, roast chickens (or a tremendous roaster) on Sunday evening and you've acquired leftover makings for a minimum of one deliciously basic weeknight meal--choose from one hundred fifty recipes for casseroles, soups, stews, stir-fries, and rice and pasta dishes, in addition to a raft of fowl salads and wraps and meal-worthy salads that includes poultry. And to maintain issues attention-grabbing, you could positioned a unique spin in your roast bird for nearly a week of the yr, with rubs, glazes, marinades, and sauces

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Extra info for 150 Things to Make with Roast Chicken: And 50 Ways to Roast it

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These days I actually miss it so much that I make it often. The spice rub is a nod to my family’s Hungarian roots: a simple dusting of good paprika, salt, pepper, and garlic powder. I then roast the chicken along with mushrooms—though my mom never did—and make a quick pan sauce to serve over the buttered egg noodles. For 1 bird For 2 birds 2 teaspoons 2 teaspoons 1 4 teaspoons 4 teaspoons 2 10 ounces 31⁄ 2 ounces 10 ounces 31⁄ 2 ounces 2 teaspoons 2 tablespoons 1⁄4 cup 11⁄ 2 cups 3⁄4 pound 4 teaspoons 2 tablespoons 1⁄4 cup 11⁄ 2 cups 3⁄4 pound 2 tablespoons 2 tablespoons 2 tablespoons 2 tablespoons Kosher salt and freshly ground black pepper Hungarian sweet paprika garlic powder 31⁄ 2- to 4-pound chicken(s), rinsed and patted dry with paper towels white mushrooms, quartered shiitake mushrooms, stemmed and cut into 1-inch pieces chopped fresh thyme all-purpose flour dry sherry chicken broth egg noodles, cooked until just tender and drained unsalted butter, cut into small pieces thinly sliced fresh chives 1.

10. Remove from the oven and let rest for 5 to 10 minutes before carving. 11. Carve the bird and serve. Brining: If you want to brine your chicken, use one of the brine recipes on pp. 8–10 and brine your bird for at least 4 and up to 12 hours before draining. Rinse the bird well and pat dry as instructed above. When seasoning the bird with salt, reduce the amount used to 1⁄ 2 teaspoon. Proceed as directed above. Using a dry rub: I don’t recommend using rubs with this method, as the searing heat can burn the spices.

In a large bowl, toss the mushrooms, bread, fennel, sun-dried tomatoes, and garlic with the remaining thyme, 1 teaspoon salt, and 1⁄ 2 teaspoon pepper. Scatter this mixture over the bottom of the roasting pan. Set the chicken on top, skin side up. Roast the chicken until it’s nicely browned all over and an instant-read thermometer inserted into the thickest part of the thigh registers 165° to 170°F, about 40 minutes. 4. Transfer the chicken to a cutting board and let rest for 10 minutes. Meanwhile, return the pan to the oven for 10 minutes to brown and crisp the top of the dressing.

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