BEST OYSTERS IN DC RECIPES

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MY FAVORITE SIMPLE ROAST CHICKEN RECIPE RECIPE | EPICURIOUS



My Favorite Simple Roast Chicken Recipe Recipe | Epicurious image

Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.

Provided by Thomas Keller

Yield 2–4 servings

Number Of Ingredients 5

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Steps:

  • Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
  • Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
  • Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
  • Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
  • Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

SAUSAGE STUFFING RECIPE | ALLRECIPES



Sausage Stuffing Recipe | Allrecipes image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.

Provided by Elizabeth Ryan

Categories     Side Dish    Stuffing and Dressing Recipes    Sausage Stuffing and Dressing Recipes

Yield 8 cups

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup chopped onion
1?½ cups finely diced celery
¾ cup margarine, melted
8 cups white bread cubes
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Cook sausage. Drain.
  • Melt margarine. Add enough to sausage drippings to make 1 cup.
  • Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
  • Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.

Nutrition Facts : Calories 514.2 calories, CarbohydrateContent 27.1 g, CholesterolContent 55.2 mg, FatContent 38.1 g, FiberContent 2 g, ProteinContent 15.6 g, SaturatedFatContent 8 g, SodiumContent 989.3 mg, SugarContent 3.6 g

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