HUNTINGTON CHICKEN RECIPE RECIPES

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INSTANT POT CHICKEN STOCK RECIPE | BON APPéTIT



Instant Pot Chicken Stock Recipe | Bon Appétit image

You will get as much richness and depth from this stock after 40 minutes under pressure as you would from 3 hours of simmering on the stovetop. Add the ginger if you want a little bit of heat and brightness—a nice addition to chicken soups and rice pilafs. If you plan on reducing the stock after making it (for example, if making a braise with it), skip the salt, which could become overwhelming.

Provided by Carla Lalli Music

Yield Makes about 2 quarts

Number Of Ingredients 10

3 lb. chicken wings or chicken bones
1 large carrot (6–8 oz.), scrubbed, halved
1 large onion, unpeeled, halved
1 head of garlic, halved crosswise
1 1" piece ginger, unpeeled, halved (optional)
Handful of thyme
2 bay leaves
1 tsp. whole black peppercorns
2 tsp. kosher salt (optional)
An Instant Pot or other pressure cooker

Steps:

  • Combine chicken wings, carrot, onion, garlic, ginger (if using), thyme, bay leaves, and peppercorns in Instant Pot. Add 3 quarts water and bring liquid to a simmer, spooning off any foam that rises to surface. (If using a stovetop pressure cooker, bring to a simmer over medium-high heat.)
  • Lock lid and cook stock on high pressure 40 minutes, then release pressure manually.
  • Strain stock through a fine-mesh sieve into a large bowl; discard solids. Add salt (if using), stirring to dissolve. Let cool.
  • Do Ahead: Stock can be made 4 days ahead. Cover and chill, or freeze up to 6 months.

CAST-IRON ROAST CHICKEN WITH CRISPY POTATOES RECIPE | BON ...



Cast-Iron Roast Chicken with Crispy Potatoes Recipe | Bon ... image

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 7

1 3½–4-pound whole chicken
Kosher salt
1½ pounds russet potatoes, scrubbed, thinly sliced crosswise
2 tablespoons unsalted butter, melted
1 tablespoon thyme leaves
2 tablespoons olive oil, divided
Freshly ground black pepper

Steps:

  • Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
  • Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
  • Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
  • Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
  • Transfer chicken to a cutting board and carve. Serve with potatoes.

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INSTANT POT CHICKEN STOCK RECIPE | BON APPéTIT
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