Classic Roast Chicken

Classic Roast Chicken

Preparation Time
/mins
Cooking Time
90/mins
Serving
4

PREPARATION

STEP 1

1. Preheat oven to 350°.

STEP 2

2. Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

STEP 3

3. Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.

STEP 4

4. Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.

INGREDIENTS

  • 1 (4-pound) Crescent whole roasting chicken
  • 2 teaspoons unsalted butter, softened
  • 1 1/2 teaspoons minced fresh thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 shallots, peeled and halved
  • 3 fresh thyme sprigs
  • 1 lemon, quartered

Barbecue Chicken Sandwiches

Barbecue Chicken Sandwiches

Preparation Time
10/mins
Cooking Time
120/mins
Serving
8

PREPARATION

STEP 1

:SLAW

STEP 2

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

STEP 3

Before serving, toss in cilantro leaves.

STEP 4

:CHICKEN

STEP 5

Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease.

STEP 6

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot.

STEP 7

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone.

STEP 8

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks.

STEP 9

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it's warm.

STEP 10

Spread butter on kaiser rolls and toast on the griddle.

STEP 11

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun and dig in!

INGREDIENTS

  • 1 whole Cut Up Fryer Chicken
  • Salt And Pepper, to taste
  • 2 Tablespoons Canola Oil
  • 1 bottle (large) Barbecue Sauce
  • 1 whole Onion, Sliced
  • 8 whole Cloves Garlic (more To Taste)
  • :Slaw
  • 1/2 head Cabbage, Sliced Thin
  • 1/2 head Purple Cabbage, Sliced Thin
  • 1/2 cup Whole Milk
  • 1/2 cup Mayonnaise
  • 1 teaspoon White Vinegar
  • 1 Tablespoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper
  • 1 bunch Cilantro, Roughly Chopped

Chicken and Spinach Calzone

Chicken and Spinach Calzone

Preparation Time
45/mins
Cooking Time
15/mins
Serving
4

PREPARATION

STEP 1

Make up the dough according to the packet instructions. Knead the dough briefly on a lightly floured work surface until smooth, then put into a lightly oiled bowl and cover with a clean tea towel. Leave to rise for about 15 minutes until doubled in size.

STEP 2

Meanwhile, prepare the filling. Use your hands to squeeze all excess water from the spinach. Put the spinach in a bowl and mix in the ricotta, parmesan, peppers, spring onions and basil. Season to taste with nutmeg, salt and freshly ground black pepper. Preheat the oven to 220°C.

STEP 3

Knock back the risen dough and cut it into four equal pieces. Roll out each piece on a lightly floured surface to a 20 cm round. Spread one-quarter of the spinach mixture over half of each dough round, taking it to about 2.5 cm from the edge. Pile the chicken on top.

STEP 4

Brush the edge of each dough round with beaten egg, then fold over the untopped half to make a half-moon shape. Crimp the edges to seal tightly.

STEP 5

Place on a lightly oiled large baking tray. Brush with beaten egg and bake for about 15 minutes until puffed and golden brown. Serve hot.

INGREDIENTS

  • 2 cups (280 g) white bread mix
  • 1 2/3 cups (350 g) frozen spinach, thawed in a sieve
  • 3/4 cup (200 g) ricotta cheese
  • 1/2 cup (50 g) grated parmesan cheese
  • 4 large chargrilled red pepper pieces, drained and chopped
  • 6 spring onions, finely chopped
  • tablespoons shredded fresh basil
  • Grated nutmeg, to taste
  • 7 ounces Crescent Boneless Skinless Breast, finely shredded
  • 1 egg, beaten

Maple-Butter Roasted Chicken

Maple-Butter Roasted Chicken

Preparation Time
15/mins
Cooking Time
90/mins
Serving
6

PREPARATION

STEP 1

Preheat oven to 400 degrees F. Meanwhile, in a small bowl, stir together butter, maple syrup, and chopped thyme. Set aside.

STEP 2

Place chicken in a roasting pan and stuff cavity with lemon and all but 4 thyme sprigs. Slide hands under the chicken's skin to loosen. Spread half of reserved butter mixture between loosened skin and meat. Rub remaining butter mixture on top of skin and season with salt and pepper.

STEP 3

Roast chicken until an instant-read thermometer inserted into thickest part of thigh reaches 165 degrees F, about 1 1/2 hours. Remove chicken from oven and let rest for 10 to 15 minutes before carving. Garnish with remaining thyme sprigs.

INGREDIENTS

  • 1 stick(s) unsalted butter, at room temperature
  • 3 tablespoon(s) maple syrup
  • 1 tablespoon(s) chopped fresh thyme
  • 1 bunch(es) thyme sprigs
  • 1 (3 1/2- to 4-pound) Crescent Whole Fryer
  • 1 lemon, quartered
  • 1 tablespoon(s) salt
  • 1 tablespoon(s) freshly ground pepper

Scrumptious Chicken Pie

Scrumptious Chicken Pie

Preparation Time
45/mins
Cooking Time
180/mins
Serving
10

PREPARATION

STEP 1

To cook the chicken, place all the ingredients in a large stock pot and cover with cold water.

STEP 2

Bring the water up to a boil and lower the heat. Cover and allow to cook for 90 minutes.

STEP 3

When the chickens are cooked through, remove from the stock and set aside to cool before shredding the meat. Discard the bones and excess fat and skin.

STEP 4

Strain the stock to remove all the aromatics then strain again through a muslin-lined sieve. Place the stock in the fridge to allow the fat to rise to the surface and solidify so you can skim it off. You will then be left with a beautiful stock.

STEP 5

To make the pastry, combine the butter, flour and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.

STEP 6

Add the egg yolks and with the motor running, pour in the ice water, spoon by spoon until the pastry comes together in a ball in the food processor (you might need more or less water, all you need is for the pastry to come together).

STEP 7

Remove the pastry from the food processor and wrap in clingfilm. Place in the fridge to chill for 30 minutes.

STEP 8

After 30 minutes, roll the pastry out and line the bottom and sides of an oven proof dish approximately 25-30cm in diameter (make sure you have a bit of pastry overhang at the top of the dish so you can crimp the shortcrust and the puff pastry together).

STEP 9

Place the pastry-lined dish back into the fridge to set until you’re ready to assemble the pie.

STEP 10

To make the filling, saute the onion, carrot and celery in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.

STEP 11

Add the chicken meat, parsley, lemon zest and juice and set aside.

STEP 12

To make the sauce for the filling, melt the butter in a saucepan.

STEP 13

Add the flour and mix into a roux.

STEP 14

Slowly whisk in the stock until you have a smooth, rich looking sauce. Turn down the heat and allow to cook gently for 10 minutes.

STEP 15

Add the cream and season to taste.

STEP 16

Mix the sauce with the chicken filling and set aside.

STEP 17

When you are ready to make the pie, pre-heat the oven to 180°c.

STEP 18

Roll the puff pastry out a little thinner and cut into a shape suitable to top your pie. Reserve any off-cuts to cut out pretty shapes to decorate your pie for.

STEP 19

Place the prepared chicken filling into the chilled shortcrust pastry-lined dish.

STEP 20

Top with the puff pastry and crimp the edges.

STEP 21

Decorate with puff pastry shapes then brush with the beaten egg.

STEP 22

Place the pie in the oven and bake for 45 minutes until the pastry is golden brown.

STEP 23

Remove from the oven and allow to rest for 5 minutes before serving.

INGREDIENTS

  • :to cook the chicken
  • 2 Crescent whole fryers
  • 2 onions, quartered
  • 1 head of garlic, halved
  • 2 carrots, roughly chopped
  • 2 celery stalks, plus leaves, roughly chopped
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • handful fresh parsley
  • 2 teaspoons coriander seeds
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons sea salt flakes
  • :for the pastry
  • 150g cold butter, cubed
  • 300g flour
  • 1 teaspoon salt
  • 2 egg yolks
  • 4-6 tablespoons ice water
  • for filling
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, thinly sliced
  • chicken meat, shredded, bones and fat discarded
  • handful fresh parsley, finely chopped
  • juice and zest of 1 lemon
  • :for the sauce
  • 100g butter
  • 1 cup flour
  • 500ml chicken stock
  • 100ml cream
  • salt and pepper to taste
  • :to assemble
  • 1 roll ready-made puff pastry
  • 1 egg, beaten

Chicken Machboos (Bahraini Spiced Chicken and Rice)

Chicken Machboos (Bahraini Spiced Chicken and Rice)

Preparation Time
NaN/mins
Cooking Time
105/mins
Serving
4

PREPARATION

STEP 1

Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.

STEP 2

Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.

STEP 3

Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.

STEP 4

Add the baharat and turmeric and cook for another minute.

STEP 5

Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon and cloves. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.

STEP 6

Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.

STEP 7

Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).

STEP 8

Serve with a green salad and yogurt raita.

INGREDIENTS

  • 2 large onions, diced
  • 3 tablespoons ghee or unsalted butter
  • 1 tablespoon baharat (see recipe below)
  • 1 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 3 pounds combination of chicken thighs, legs and breasts
  • 1 hot green chile, seeded and diced
  • 1 tablespoon fresh ginger, minced
  • 5 large cloves or garlic, thinly sliced
  • 2 large roma tomatoes, diced (or 1 (14 oz) can diced tomatoes, juices drained)
  • 2 dried limes (loomi), several holes punched throughout each one
  • 5 green cardamom pods
  • ⅛ teaspoon ground cloves
  • 1 stick cinnamon (about 2 inches long)
  • 2½ teaspoons salt
  • 2½ cups chicken stock
  • 2 cups basmati rice (soaked for at least 15 minutes, then rinsed and drained)
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh parsley, chopped Rosewater for sprinkling (optional, but recommended)
  • Baharat
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 cinnamon stick (about 2 inches long)
  • 1 teaspoon whole cloves
  • ¼ teaspoon green cardamom seeds
  • 1 tablespoon paprika powder
  • ¼ teaspoon ground nutmeg
  • For the Baharat:
  • Set the paprika and nutmeg powders aside. Place all remaining ingredients (whole seeds, cinnamon stick and cloves) in a small frying pan and dry roast over medium-high heat, tossing regularly to prevent scorching, for 3-4 minutes or until very fragrant. Transfer to a spice or coffee grinder and let cool. Add the paprika and nutmeg and grind all the ingredients to a fine powder. Store left over baharat in an airtight jar.

Southern Fried Chicken

Southern Fried Chicken

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

In a medium size bowl, beat the eggs with the water.

STEP 2

Add enough hot sauce so the egg mixture is bright orange.

STEP 3

In another bowl, combine the flour and pepper.

STEP 4

Season the chicken with the house seasoning.

STEP 5

Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

STEP 6

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

STEP 7

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

INGREDIENTS

  • 3 eggs
  • 1/3 cup water
  • About 1 cup hot red pepper sauce (optional)
  • 2 cups self-rising flour
  • 1 teaspoon pepper
  • House seasoning: recipe below
  • 1 (1 to 2 ½ pound) Crescent chicken, cut into pieces
  • Oil, for frying, preferably peanut oil
  • House Seasoning
  • 1 cup salt 1/4 cup black pepper
  • 1/4 cup garlic powder

Meyer Lemon & Rosemary Roasted Chicken

Meyer Lemon & Rosemary Roasted Chicken

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

Preheat oven to 425°F.

STEP 2

Rinse and pat dry chicken. For the crispiest skin- see step 2. For quickest preparation- proceed to step 3.

STEP 3

Sprinkle salt over all surfaces of chicken. Set on a plate, place in fridge and allow to air dry for at least 2 hours and up to overnight. Remove from fridge and pat dry water that had come to skin surface.

STEP 4

Combine olive oil, rosemary, and meyer lemon zest. Truss the chicken if desired (see video in post for trussing instructions). Spread rosemary mixture evenly over the chicken.

STEP 5

Season chicken generously with salt and pepper. Place in a baking dish. Squeeze one meyer lemon worth of quarters over and inside the chicken and place the squeezed pieces plus one more meyer lemon's worth of wedges in the roasting pan with the chicken.

STEP 6

Roast for 1 hour 15 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer.

STEP 7

Remove from oven and allow to rest for about 20 minutes. Carve and serve with the third set of meyer lemon quarters to squeeze as desired.

INGREDIENTS

  • 1 whole Chicken
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons fresh chopped Rosemary
  • zest from two Meyer Lemons
  • Sea Salt of Kosher Salt
  • fresh cracked Black Pepper
  • 3 medium Meyer Lemons, cut into quarters