GLAZED CHICKEN

GLAZED CHICKEN

  • Servings: 3-4
  • Difficulty: easy
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Glazed ChickenGlazing makes chicken extra tasty and incredibly tender.

For a quick meal, throw it on a bed of spinach, or spoon it over rice. It pairs beautifully with an easy side, such as Corn And Tomato Fiesta Salad, Herbed Whipped Potatoes, or Blanched Broccoli.

It’s the new fast food.

WHAT YOU NEED WHAT TO DO WHY
1 tablespoon finely diced onion, white or yellow
1/4 cup white wine vinegar
3 tablespoons honey
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons Italian herb mix (basil, parsley, oregano)
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon crushed red pepper
For marinade/dressing: In a 3-quart mixing bowl; whisk all together.

Tip: With onion on its side, cut off and discard both ends. Cut in half from pole to pole; peel off any layers that look dry or tough; discard. Place cut sides down and slice to 1/8-inch, holding the pieces together as you work. Cut across slices to dice. Cut a lemon in half at the equator, place cut sides down and quarter. Juice with a citrus squeezer held over a mesh strainer to catch seeds.

Honey imparts a hint of sweetness and acts as an emulsifier (an ingredient that helps prevent the separation of other ingredients). Acids, such as vinegar and lemon juice tenderize as well as impart flavor.
1/4 cup extra-virgin olive oil To finish, slowly drizzle in oil while whisking vigorously. Slowly adding oil while whisking helps create the emulsion.
1 pound boneless, skinless chicken breast, cubed to 1 inch Add to 1-quart bowl, pour two-thirds of the marinade/dressing over top; toss to coat. Set aside 10-15 minutes. Reserve remaining third of marinade/dressing. Small pieces of chicken brown fast and absorb flavor readily. Reserved marinade/dressing will be tossed with spinach leaves and chicken just before serving to add fresh flavor.
Preheat an empty 5-quart tri-ply stockpot over medium heat until water droplets dance across the surface when flicked from the fingertips (2-4 minutes). Evenly distribute chicken and brown first side without disturbing (3-5 minutes). Turn once with a bamboo spatula and continue cooking just until signs of pink have vanished (2-3 minutes). Preheating discourages sticking and promotes browning. A bamboo spatula frees food without damaging the pan.
6 ounces fresh spinach leaves
Sprigs of fresh parsley (optional)
Add spinach leaves to reserved dressing in the 3-quart bowl; toss to coat and plate attractively. Transfer cooked chicken to reserved dressing; toss to coat and then arrange over spinach. Adding the spinach separately from the chicken allows it to stay cool and fresh.

QUICK ROAST TURKEY

QUICK ROAST TURKEY

  • Servings: 15
  • Difficulty: moderate
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Roast Turkey

Roasting a turkey at the typical 325°F takes forever and it ties up the entire oven right when it is needed for other things (like pies). All those hours under heat takes its toll, and you’ll frequently find yourself saying “Well… I think the breast turned out a little dry”.

But at 375°F, it is a completely different story. The bird gets crispy on the outside but remains moist on the inside because the roasting is done in half the time. It is so fast and easy you’ll wonder why you ever did it any other way.

WHAT YOU NEED WHAT TO DO WHY
1 (15 pound) frozen turkey Place in a big, shallow bowl, breast side up, in original packaging. Defrost in the refrigerator until all sides of the turkey feel soft (rule of thumb is supposed to be 1 day for every 4 pounds, but I find it takes 1 day per 3 pounds). Breast side down deforms.
Refrigerator thawing takes a long time, but it is very safe.
Place an oven rack in the lowest position; preheat convection ovens to 375°F (verify with an oven thermometer). Ovens often run hot or cold, or preheat slowly.
1/4 cup olive oil
1 tablespoon fine sea salt
1 tablespoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
For the wet rub: In a 1-cup bowl, whisk together; set aside.

Place turkey (and bowl) in the sink; remove packaging. Extract neck, tail, and giblets from the leg and neck cavities; set aside. Rinse turkey inside and out with warm tap water. If the limbs are not moving freely, finish defrosting by soaking in salted tap water (2-4 tablespoons) 10-15 minutes. Thoroughly drain the bowl and the turkey.

Oil based “wet rubs” reduce dehydration during roasting.
A bowl protects the turkey against sink bacteria.
Rinsing removes blood and helps warm cold spots to promote even roasting.
Toothpick Transfer turkey, breast side up, into a 12x15x2-inch roasting pan. A roasting rack is only needed if the goal is to transfer the roasted bird to a presentation platter. Dry exterior with paper towels; gently separate skin from the breast meat with your fingers. Evenly coat every inch of the bird with wet rub, including the breast meat under the skin. Stretch skin back down to cover the breast; insert a toothpick deeply to secure into place. Omitting a rack helps cook down back fat.
Dry skin promotes superior browning.
Remove neck, tail and giblets from packaging, coat with wet rub and enclose in a tightly sealed foil packet; place in a corner of the pan. Foil keeps the giblets moist.
1 small onion, halved
6 cloves (1 1/2 ounces) garlic (no need to peel)
1 carrot, broken into pieces
1 celery stalk/rib, broken into pieces
For the aromatics: Place one onion half in the neck cavity (rounded side out), fold the neck flap over; tuck under the body. Place the remaining aromatics as flatly as possible inside the body cavity. Fold the wing tips up behind the shoulders (imagine crossing your hands behind your head). Tying (trussing) the legs together with kitchen string is optional. Cover the breast with a rectangle of foil to decrease moisture loss. An onion in the neck cavity reduces breast dehydration.
Placing aromatics flatly allows interior heat circulation.
Tucking the wings reduces the risk of burning.
Insert a barbecue thermometer probe (long probe, long cord, digital display) parallel to the breast bone being careful to avoid touching the bone itself. Bone transfers heat and gives falsely high readings.
For the first half of the roasting, position the turkey so that the thermometer side faces away from the door. Roast 60 minutes. The turkey will have to be turned for even cooking.
Rotate turkey 180 degrees so that the other shoulder is facing the door. With a pair of tongs, carefully pull off the foil. Roast until breast is browned and the thermometer registers 165°F (50-60 minutes). 165°F kills poultry bacteria and loosens connective tissue. Higher than 165°F dries out breast meat.
Remove pan from oven to confirm that inner thighs and breast meat above the wings have all reached 165°F (an instant-read thermometer works well). Cover tightly with foil; rest at room temperature 60 minutes before carving. Resting allows moisture to redistribute.
Covering retains moisture.

TO CARVE: Carve turkey right inside the roasting pan while still warm and easy to manipulate. Starting with the thighs, drumsticks, and wings, gently pull limbs away from the body, running a thin boning knife along bones and joints to separate. Carve off slabs of thigh meat, but leave drumsticks and wings intact. Next, face the neck cavity towards you and run the knife along each breastbone to remove slabs of breast meat. Slice breast and thigh meat across the grain at a 45 degree angle; arrange in an oven safe dish by meat type (white, dark, drumsticks). Drizzle with 1 cup Turkey Stock (see below) and cover tightly.

TURKEY STOCK: Makes about 4-quarts. After carving, add bones and aromatics as flatly as possible to a 5-quart stockpot; add water to 1 inch from the rim. Cover and bring to a simmer (195-205°F) over high heat; promptly reduce burner to hold at a simmer 1 hour. Turn off heat and rest stock 1 hour, still covered. With tongs, transfer bones to a sheet pan. With your fingers, remove meat from bones and shred; divide between freezer safe containers. Ladle stock through a mesh strainer (to catch small bones) into the containers. Discard bones, cartilage, gristle and aromatics.