Roast Chicken

I am not a frequent poultry cooker, but chickens were on sale at the Wedge last weekend and I couldn't pass up the deal! Several years ago I spent many an evening watching "America's Test Kitchen" videos from the library, where they very persuasively urge that chickens be brined before cooking. This recipe comes from them, and I have to say, it is DELICIOUS. seriously.

One 3.5-4 lb chicken:

Brine = 1/2 c. salt in 1/2 gallon water. They suggest also adding 1/2 c. sugar, but I left that out. I would maybe try some apple cider in place of sugar and part of the water though.

Put chicken in brine for one hour, then pat dry. I brined mine for 2-3 hours, then took it out to dry on a tray in the fridge overnight.

Mix up compound butter (by hand in a bowl):
3-4 T butter (room temp)
1 clove garlic, mashed
1 T dijon mustard
1 t minced fresh thyme
ground black pepper

Cut out backbone so that chicken can be butterflied for cooking. I had no idea how to do this, but this very helpful Youtube video made it appear super easy. My only problem was getting the breastbone out - I got it, but only after breaking it in the middle and using a knife a bit.

With your fingers, loosen skin across breast and as far down drumsticks as you can, do not tear skin. Spoon butter under skin and work across as much of the chicken as possible. (This was easy, you can move it around under the skin and sort of see it. weird!) Rub 1.5 T olive oil over chicken.

The chicken cooks on top of potatoes (or sweet potatoes and onions in my case):
2.5 pounds roasting potatoes, russets or Yukon Golds
3/4 ts salt
ground black pepper
1 Tb olive oil

Slice potatoes 1/8" to 1/4" inch thickness. Salt and pepper lightly, toss with 1 Tb oil. Line bottom of grilling pan with heavy-duty aluminum foil. Spread potato slices across pan evenly.

Place grilling rack over potatoes. Arrange butterflied chicken on top, folding drumsticks inward so they cover part of the breast. (I did not get how to do this - so just left it as it was.) Roast at 500 degrees for 20 minutes, turn pan around, roast for another 20 minutes or until internal temperature in breast is 160. *Be sure to put your chicken towards the top of the oven. I had it lower, and it seemed to not get brown enough. I also didn't fully allow the oven to preheat before putting the chicken in, and would wait next time for the full high heat.

Remove from oven and allow to cool slightly. Cut chicken up and serve with potatoes, and make sure to spoon any delicious buttery broth over the top too.

Grilled corn with honey-ancho chile butter

This post is dedicated to Megan Holm.

Hi, WFDM. Sorry about not posting for the past several weeks (months?!). I haven't been cooking very much lately, and what I have been making has already been posted. Anyway, I recently made two discoveries that are very relevant to MH's interests: frozen kefir (delicious!) and spiced butters.

I had the latter while grilling at Jaime and Jacob's on Saturday (where I learn many things about food and cooking. Post, Jaime!) and made it again last night because it is just so damn good. I never feel this way about butter, which is partly why I'm so struck by this recipe...it's turned me into a butter lover! Yum. Make it, make it, make it!

(Oh, here's the recipe, courtesy of Bon Appetit.)

roasted maple cinnamon almond butter

Being a mega-cheapskate, I've never actually bought almond butter. Sooo, when I came across this recipe I thought I'd finally give it a try. It's SO GOOD. And SO EASY.
I doubled the recipe (link in the title) and got about 2/3 pint. Here it is:

Roast 2 cups almonds + 3 T maple syrup on 325 for about 15 minutes, stirring frequently. Take them out, let them cool for about 10 minutes, and transfer to food processor. Run, scraping sides as necessary, until it turns buttery (this will take awhile). Add 1 t cinnamon, some more maple, 1/2 t salt and some oil if you want a creamier texture.