Now and then you come across a recipe so brilliant you know that it will forever change the way you prepare a dish. When this method for an herbed butterflied chicken crossed Mr. B’s path, he printed it out and put in a request that I make it soon. As always, his recipe intuition was spot on.

The recipe calls for a spatchcocked (butterflied) chicken that is marinated in a herb laced brine and then grilled to golden perfection while basted with a glaze of honey, lemon, and garlic. Together Mr. B and I watched a few youtube videos to learn how to spatchcock a chicken. Once you understand the methodology, it is actually a simple technique that turns a whole chicken into one flat layer which cooks evenly on the grill. It is the perfect solution to the age-old problem of dry breast meat and undercooked thighs; with a flattened chicken you end up with an incredibly moist, perfectly cooked bird. To spatchcock a chicken, you begin by using heavy duty kitchen shears and cutting out the backbone of the chicken. Once the backbone is removed, you flip the chicken over so the breast side is up. Then you use the heels of your hands to press downward and crack the breastbone, pressing the chicken into a single layer. After that you are ready to marinate and grill the chicken. It is a simple technique- great to have in your back pocket for grilling chicken. (more…)

When the weather turns cold I inevitably find myself craving warm comfort food. In January this often poses a challenge, as comfort food and healthy food don’t always play together nicely. Whoever first thought that January 1st was the best time for diet resolutions must have been nuts or living in Hollywood. Or even more likely both nuts and living in Hollywood- I tease. Seriously though, sub-zero temperatures and salad greens that are thousands of miles away from their source create nothing but a sad cold stomach.

To satisfy my desire to spend entire days between warm flannel sheets and the need to balance out holiday excess, I find a happy middle ground in roast chicken. Almost every Sunday night during the winter months I find myself stuffing ingredients underneath a chicken skin, patting salt and pepper on top, and roasting the bird in a warm oven that fills the house with a comforting chicken aroma.

Our favorite recipe is still a roast chicken with meyer lemon and sage. However in an attempt to avoid butter and branch out a bit I created this delicious variation on tandoori chicken. Marinating a chicken in yogurt and spices resulted in a fantastically tender bird. If you have an older or mediocre quality whole chicken this is an excellent way to achieve the moist tenderness that can be lacking in lower quality birds. The Indian spices added a bit of heat and took the dish beyond typical roast chicken flavors into an interesting and delicious alternative. Mr. B braved the cold and cooked this chicken on our grill to achieve a smoky tandoori quality. However if your grill is buried under 3′ of snow (which subsequently happened to ours!) the oven would definitely be an acceptable alternative. For a comforting yet healthy dinner, roast chicken is hard to beat.

Tandoori Roast Chicken (Printable Recipe)

Serves 4-6

The chicken will need to marinate for a minimum of 6 hours and up to 24 hours, so please plan accordingly.

Ingredients:

1 3-4lb whole Chicken

2 large Onions, cut into wedges

Salt and Pepper

Kitchen Twine (If roasting the chicken in an oven)

1/2 cup minced Onion

2 Garlic cloves, pressed or minced

1 cup non-fat plain Yogurt

1 1/2 Tablespoons fresh Lemon juice

1/2 Tablespoon Paprika

1/4 teaspoon ground Cinnamon

Pinch ground Cloves

1/4 teaspoon freshly ground Black pepper

1/2 teaspoon ground Cumin

1/2 teaspoon ground Tumeric

1/2 teaspoon ground Ginger

1/2 teaspoon Kosher salt

1 teaspoon chopped Cilantro

Directions:

Place all of the marinade ingredients in a medium bowl, and mix together until they are well combined.

Place the whole chicken on a large rimmed plate or dish that will fit in your fridge. Use your fingers and carefully separate the chicken skin from the breast and leg meat, creating a pocket between the two. Take care not to tear the skin- it should still be attached to the bird.

Next take small handfuls of the marinade and stuff it into the pockets created between the skin and meat. Rub the marinade around to cover the meat as best as possible. (This is a messy step.) Once all of the marinade is underneath the chicken skin, tie the legs together using kitchen twine if you plan to roast the chicken in an oven. Sprinkle a dusting of additional salt and pepper on top of the Chicken skin, and pat it in. Cover the plate and chicken with plastic wrap, and place it in the fridge to marinate for a minimum of 6 hours and up to 24 hours.

An hour before cooking the chicken, remove it from the fridge and set it on the counter to come to room temperature.

Pre-heat the grill to medium-high heat or an oven to 425 degrees. Set the chicken on a grill pan or a rack set into a roasting pan. Distribute the onion wedges around the chicken. Cook the chicken on the grill for 45-75 minutes, until a thermometer inserted into the thickest part of the thigh reaches 165 degrees. Cooking time will vary depending on the temperature of your grill and the size of the chicken, so check the bird frequently after 45 minutes.

If you are using an oven, roast the chicken for 15 minutes at 425 degrees, and then reduce the temperature to 350 degrees. If the onions look too dry in the roasting pan while the chicken is still cooking, add a 1/2 cup of water or chicken stock to the pan. Continue to cook the chicken for another 30-60 minutes, until a thermometer inserted into the thickest part of the thigh reaches 165 degrees and the juices run clear.

Let the chicken rest for 10-15 minutes before carving and serving.

I am not an impulse shopper. In fact Mr. B and I both take so long to research purchasing decisions that we once went over three months without a TV just to be certain we would get the right one. (Painfully true!) Yet every now and then I see something and know instantly that it is for me. This vertical chicken roaster from Williams-Sonomoa was one of those things. Basically a fancy way to make beer-can chicken or other variations on that theme- when it appeared in the summer magazine I knew I had to have it.

If you aren’t familiar with the Rogue line of beers I encourage you to check them out. They are very different from your normal beer as they brew things such as soba noodles, chipotle chilies, and juniper with their hops. Now the chipotle ale is a bit strong to drink by itself (unless you are having a very spicy meal) but I have found that it is an excellent beer to use when making chili, spicy stews, or in this case beer-can chicken.

*One drawback to the roaster is that once you use it, it will take on a black “patina”- meaning it is nearly impossible to scrub clean. Now I don’t get my knickers in a bunch over pans that aren’t out-of-the-package shiny so this really doesn’t bother me. However if you are one of those people buy a lot of SOS pads and good luck!

Chipotle Beer BBQ Chicken (Printable Recipe)
Serves 4-6

Breading the Chicken Thighs

Preparing the Chicken and Sauce

Marsala Chicken
Adapted from Northern Italian Cooking by Biba Caggiano
Serves 4

Ingredients:
1.5 lbs chicken thighs (boneless, skinless)
2 eggs
Salt and freshly ground pepper
1 cup panko bread crumbs
1/2 cup dry unflavored plain bread crumbs
1/3 cup freshly grated Parmesan cheese
1 1/2 cups cremini mushrooms, thinly sliced
1/2 sweet onion, thinly sliced
1/4 cup butter plus 3 Tablespoons, divided
3 Tablespoons olive oil, divided
1 1/2 cups dry Marsala wine

Directions:
Rinse chicken and pat dry with paper towels. Beat eggs with salt and pepper in a medium bowl. Combine breadcrumbs and Parmesan cheese in a small bowl. Spread crumb mixture on aluminum foil in a long line. Dip chicken breasts in beaten eggs, then coat with bread crumb mixture. Press mixture onto chicken with the palms of your hands. Let coated chicken stand 10 – 15 minutes.

While the chicken is resting, melt 3 tablespoons butter with 1 tablespoon olive oil in a large heavy skillet. When butter foams, add mushrooms and onions. Cook over medium heat, stirring occasionally until the mushrooms have released their liquid and the onions are beginning to caramelize. Remove onions and mushrooms from pan and set aside.

Add remaining butter and oil to the skillet. When the butter foams, add in chicken, taking care not to crowd the pan. Cook over medium heat 2 to 3 minutes on each side or until chicken has a light-golden crust. Remove chicken from pan, and turn off heat. Add Marsala to skillet. Turn heat back on to medium, and use a whisk to deglaze the pan by scraping up any residue on the bottom of the skillet. Return chicken, mushrooms, and onions to the pan. Cover skillet and reduce heat. Simmer 15 to 20 minutes or until chicken is tender. Turn chicken several times during cooking. If sauce looks too dry, add a little more Marsala.

When finished, place chicken on a plate and keep warm. Taste and adjust the sauce with salt or pepper as needed for seasoning. Arrange chicken on top of a small bed of capellini pasta then spoon sauce over the top. Serve immediately.

I must confess, when it comes to recipes I’m a bit of a heart breaker. I will find a recipe, love it, and then promptly leave it in pursuit of the next dish. I’m still at the point in life where I’m eager to try as many new flavors and foods as possible and hate the thought of being stuck in a recipe rut.

Yet there are exceptions- a few dishes so enchanting I cannot resist calling them up for dinner again and again. Julia Child’s Roast Chicken with Lemon and Herbs is one of those dishes. I started making this recipe right after Mr. B and I were married, following the discovery of an excellent source for locally raised chickens. The meat is always satisfyingly moist and delicious. The basic recipe can be adapted to whatever fresh herbs you have on hand. If you are fortunate enough to have Meyer lemons available, they are excellent when used in this dish. (I’ve even gone so far as to incorporate sliced rings of bell pepper under the skin when I really wanted to branch out.) Combined with roast carrots, potato gratin, and a German Riesling, this roast chicken is one of our favorite ways to wrap up the weekend.

Distributing butter underneath the skin

Roast Chicken with Meyer Lemon and Sage
Serves 4
Recipe adapted from Julia and Jacques Cooking at Home

Ingredients:

1, 3 1/2 lb chicken (Free range/Organic and fresh if at all possible)
Salt and Pepper
6 fresh sage leaves (or tarragon, rosemary, or basil)
2 large lemons, cut in ¼ inch slices (Meyer lemons if available)
8 Tablespoons (1 stick) unsalted butter at room temperature, divided
2/3 cup mixed roughly chopped carrots and onions

For the deglazing sauce:

1-2 Tablespoons minced shallot or scallion
1/3 cup dry vermouth or dry white wine
2/3 cup chicken stock
1 Tablespoon unsalted butter (optional)

Special equipment:

A roasting pan 2-6 inches deep, a V-shaped roasting rack; a pastry brush for basting; a board or platter for resting and carving; cotton kitchen twine

Directions:

Remove the chicken from the fridge and set out on a counter for 30 minutes.

Place the oven rack on the lower level of the oven, and preheat the oven to 425 degrees.

Preparing the Chicken

Rinse the chicken well (inside and out) and pat it dry with paper towels.

If you like (it makes carving easier) remove the wishbone. A photo of how to do this can be seen here. Don’t worry if the wishbone breaks, just use your fingers to pull out the pieces.

Tuck the wings up against the breast where they will be held in place by the rack.

Cut 6 tablespoons of butter into small pieces. Carefully slide your hand underneath the chicken skin, and gently move over the breast and leg meat to create space between the skin and the meat. You don’t want to tear the skin, so try to keep your hand as flat as possible and work slowly if necessary. Once you’ve created space, evenly distribute the butter beneath the skin.

Next, take 6 lemon slices and slide them underneath the skin, giving them a slight squeeze, and again evenly distributing them on top of the breast and thigh meat.

Finally, evenly distribute sage leaves underneath the skin as well.

Take the remaining 2 tablespoons of butter, and gently rub it all over the outside skin of the chicken. Salt and pepper the outside of the chicken and inside the cavity. Drop 2 lemon slices and any leftover herbs into the cavity, giving the slices a slight squeeze as you place them inside.

Tie the ends of the drumsticks together with twine. Place the chicken breast up on the rack in the roasting pan. Finally, squeeze the juice of the remaining lemon pieces all over the top of the chicken.

Roasting the Chicken

Place roasting pan in the oven, with the chicken legs pointed to the back of the oven if the pan will fit this direction.

After 15 minutes, lower the oven temperature to 350 degrees.

Check on the chicken every fifteen minutes or so, and when you see it beginning to brown quickly on top, baste the chicken with the pan juices. If there is no liquid in the bottom of the pan, add a 1/2 cup of water or chicken stock to the pan.

After 30 minutes has passed, place the onions and carrots into the pan and continue cooking.

Roast the chicken for an hour, basting several times. The chicken will be done when the juices run clear and when the leg joint can be easily moved if wiggled. A thermometer inserted into the thick part of the thigh should read 180 degrees.

Depending on the size of the chicken this will take 1 1/4 to 1 1/2 hours.

Once done, move the chicken off of the rack and place on a cutting board to rest for 15 minutes before carving. According to Julia, this allows the juices to retreat back into the flesh.

Deglazing Sauce

Once the chicken is resting, remove the rack from the roasting pan; tilt pan so juices run to one corner, and remove as much accumulated fat from juices as possible.

Place the roasting pan on a stove burner over medium heat; add the shallots and stir briefly, until sizzling. Carefully pour in the wine or vermouth and the stock and heat rapidly to a simmer, scraping up all glazed bits in the pan.

Taste the sauce and adjust the seasoning; you can add more wine or stock, and boil it down a bit to thicken. Whisk in the butter just before serving, for a richer finish. Using a slotted spoon remove bits from sauce and serve alongside the chicken.

Slice chicken into serving pieces, pour a bit of the sauce on top, and serve.

The week between Christmas and New Year’s Day was a week of epic eating. The line up included Fire Roasted Chicken Enchiladas (Christmas Eve), Hearty Meat Lover’s Lasagna, chocolate filled croissants, Berkshire Pork Roast with Winter Fruits and Port sauce (Christmas), Bourbon Pecan ice cream, Meyer Lemon Martinis, and believe it or not, much more.

My family arrived from the West Coast to experience a cold and snowy Midwest Christmas and we celebrated by eating, drinking, and playing games for hours on end. If I don’t see another piece of toffee or a Monopoly card for six months, I think I’ll be a happy woman! Mr. B and I are both ready to embrace January with salad forks in hand. However before we dive into the healthiest month of the year, I couldn’t let such good food pass through our bellies without sharing the recipes.

Ingredients:

2 cups pearl onions (frozen is easiest)
10 oz slab bacon, cut into 1″ x 1/4″ strips
1 (4″) piece celery rib
6 fresh flat-leaf parsley sprigs, plus 1 1/2 tablespoons chopped (for garnish)
1 fresh thyme sprig
1 Turkish bay leaf or 1/2 California bay leaf
3 1/2 lbs of chicken pieces, rinsed and patted dry
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups dry white or red wine
3/4 cup chicken stock or store-bought low-sodium broth
1 pound small mushrooms, trimmed and halved
1/4 cup Cognac or other brandy
3 tablespoons all-purpose flour
1 1/2 teaspoons unsalted butter, softened
–
Cheesecloth
Kitchen string

Directions:

Set pearl onions in a colander to thaw slightly and drain any resulting liquid.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until it is browned but not crisp and most of the fat has been rendered, about 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off and reserve all but 2 tablespoons of fat from skillet; set skillet aside (do not clean).

Wrap celery, 6 parsley sprigs, thyme sprig, and bay leaf in cheesecloth and tie with kitchen string to make a bouquet garni.

Sprinkle chicken with salt and pepper. In the skillet used to cook the bacon, heat remaining fat over moderately high heat until hot but not smoking. Brown chicken in two batches, turning occasionally, 6-10 minutes per batch. Transfer to a plate.

Add onions to skillet and cook until browned, shaking skillet occasionally – about 10 minutes. Transfer onions with a slotted spoon to a 5-quart heavy pot (set skillet aside), add bacon, and stir in wine and stock. Add bouquet garni, bring to a simmer, and simmer, covered for 10 minutes. Add chicken and simmer, covered, for 15 minutes.

Meanwhile heat reserved fat in skillet over moderately high heat until hot but not smoking. Add mushrooms and cook, stirring frequently, until they release their liquid, 5-8 minutes. Carefully add Cognac and cook until liquid is reduced to 1/4 cup, about 3 minutes.

Add mushroom mixture to chicken and simmer, covered, until chicken is tender, about 10 minutes more.

With a slotted spoon, transfer chicken, bacon, and vegetables to a platter and keep warm, covered with foil. Discard bouquet garni.

Make a beurre manie by mashing flour and butter into a paste with a fork in a small bowl. Bring braising liquid to a simmer and whisk in beurre manie a little at a time. Simmer, whisking constantly, until sauce is smooth and slightly thickened, about 2 minutes.

Season sauce with salt and pepper and spoon over chicken, then sprinkle with parsley.