Gearing up for learning is a traditional theme of September, no matter if you’re returning to a campus (virtually or otherwise) or hitting the “reset” button after enjoying a summer break. This month we take you into our “culinary classroom” for a little 101 instruction.
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There are many methods to roasting a chicken, but not many pay off as well as this one. Crispy skin? Check. Moist meat? Check. Try these few tricks for the perfect chicken.
PERFECTLY ROASTED CHICKEN
Servings: 4
1 6-pound chicken
¼ cup kosher salt
1 gallon cold water
4 tablespoons butter, softened
1 onion, peeled and chopped coarsely
1 head garlic, cloves separated and peeled
Pepper to taste
The night before (ideally) or as little as two hours before cooking, remove chicken from packaging along with the neck. In a large container, dissolve salt in water. Place chicken and the neck in this brine mixture and place back in refrigerator for time desired. Note: the longer the brine, the juicier the chicken will be.
To roast:
Preheat the oven to 450°F. Remove chicken and neck from the brine, and rinse quickly to remove solution. Pat dry and place on a rack set in a shallow metal roasting pan. Looking at the cavity, remove large amounts of fat around the legs and carefully place that fat under the skin (loosen slowly with your fingers) of the breast. Essentially, you’ll be preforming a bit of “plastic surgery” but trust me, this is key. Place softened butter under the breast skin as well.
Scatter the onion and garlic inside the cavity but don’t pack too tightly. Season the exterior with pepper only (it just had a salt bath and no more salt is needed).
Place on the middle shelf of the oven and roast for 15 minutes before lowering heat to 350°F. Roast for 20 minutes per pound, basting every 30 minutes until an instant read thermometer in the thigh meat reads 165°F. Allow it to rest for 20 minutes on a cutting board upside-down (breast side down). This allows the juices to redistribute in the white meat. To carve, flip it over and save bones and neck for soup later.
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Roasted vegetables often are mishandled as burnt bits gone awry. The key is in the cutting and type — don’t mix varieties and keep the size consistent. This quick method will give you great results every time.
EXPERTLY ROASTED VEGGIES
Servings: 4
One pound of your favorite veggies cut into 2-inch pieces
¼ cup olive oil
3 garlic cloves, peeled smashed slightly
Salt and pepper to taste
Preheat oven to 400°F. In a large bowl, combine all the ingredients and toss thoroughly. Spread out on a large rimmed baking sheet(s) carefully, not crowding. Place in the lower third of the oven and roast for 5 minutes before checking and flipping. Continue to flip and check until they are a dark brown color and tender. Note: more dense vegetables such as carrots take longer than less dense vegetables such as broccoli.
September 01, 2020 at 07:02PM
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Garden Plate: Roasted chicken and vegetable recipes that deliver mouthwatering results - Jersey's Best
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Vegetable
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