Chicken is something that I could eat every day. The mild flavor of the meal lends itself to almost unlimited preparations.With the price of beef these days, chicken gives you more bang for your buck.
Today I am sharing with you two different recipes. The first one, Sweet Tea Oven-Fried Chicken, you can either use a whole chicken or individual pieces, allowing you to cook only your favorite pieces. The second one, Fire-Roasted Chicken, you will need the chicken whole for maximum flavor. So head to the grocery store for some chicken, and Let’s Head to the kitchen!
Sweet Tea Oven-Fried Chicken
What is more Southern than Sweet Tea and Fried Chicken? Here’s the result when you combine the two.
1 gallon water
4 bags black tea
2 cups sugar
1/2 cup plus 1/4 teaspoon kosher salt, divided
2 cups ice cubes
2 (3- to 4-pound) whole chickens, each cut into 10 pieces (breast halved)
2 cups whole buttermilk
2 tablespoons hot sauce
2 cups all-purpose flour
2 cups white rice flour
2 cups medium-grind cornmeal
2 cups panko breadcrumbs, blended in food processor for 45 seconds
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
6 tablespoons butter, softened
6 tablespoons butter, melted
In a large stockpot, bring 1 gallon water to a boil. Remove from heat, and add tea bags. Let steep for 20 minutes; discard tea bags. Add sugar and 1/2 cup salt, and stir to dissolve. Add ice. Pour brine into a large nonreactive container. Refrigerate until an instant-read thermometer registers 41℉.
Add chicken to the brine. cover and refrigerate for at least 8 hours or overnight.
Drain chicken, and pat dry. In a large bowl, combine buttermilk and hot sauce. Add chicken, and refrigerate for 45 minutes.
In a shallow dish, whisk together flours, cornmeal, bread crumbs, garlic powder, paprika, pepper, thyme, oregano, and remaining 1/4 teaspoon salt. Dredge chicken in flour mixture; refrigerate chicken in flour mixture for 45 to 1 hour. Remove chicken from flour, shaking off excess.
Preheat oven to 450℉.
Divide softened butter among 3 (13x9-inch) baking dishes; place in oven to preheat for 10 minutes. Carefully , skin side down, in even layers in preheated pans.
Bake for 10 minutes. Brush chicken with melted butter. Turn, and bake until skin is golden brown and crispy and an instant-read thermometer inserted in the thickest portions registers 165℉, about 20 minutes more.
Fire-Roasted Chicken
Here’s a great Sunday dinner. This one-pan meal it packed with flavor.
1 (5-6 pound) roasting chicken, giblets reserved, rinsed and patted dry
Creole seasoning
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, halved crosswise
1 large yellow onion, peeled and thickly sliced
20 sprigs fresh thyme, divided
4 carrots, cut into 2-inch pieces
8 Yukon Gold potatoes, halved
1 fennel bulb, tops removed and cut into wedges
10 cloves garlic
1/4 cup olive oil
1/2 cup butter, melted
Preheat oven to 425℉.
Remove any excess fat and leftover pin feathers from chicken. Liberally rub inside of chicken with Creole seasoning. Stuff cavity with bunch of thyme, lemon and garlic head. Season outside of chicken with Creole seasoning, rubbing well into skin. Tie legs together with kitchen string, and tuck wing tips under body of chicken.
Place onion slices and 10 sprigs fresh thyme on bottom of a roasting pan. Season with Creole seasoning. Place chicken on top of onion and thyme.
In a large bowl, combine carrot, potato, fennel, garlic cloves, oil, and remaining 10 thyme sprigs. Season with Creole seasoning, tossing to coat well. Arrange seasoned vegetable mixture around chicken in roasting pan. Pour melted butter over chicken.
Cover and roast 1 1/2 hours. Uncover and cook until skin turns brown and crispy, and a meat thermometer inserted in thickest portion registers 165℉, 15 to 20 minutes more. Remove roasting pan from oven, cover with foil, and let rest for 20 minutes. Slice chicken, transfer to a platter, and serve with roasted vegetables.
Chicken is often not thought of as gourmet cooking. I totally disagree with that train of thought. Just because it’s not as high price as seafood and most cuts of beef, the yardbird can always be the star of any meal.
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