KITCHEN SINK WITH CUTTING BOARD RECIPES

Steps:

• "Preheat oven to 400(F) Degrees and put skillet in oven (empty) to get it nice and hot. Open chicken and pat completely dry in sink. Keeping Chicken in sink... Rub with olive oil all over (makes skin nice and crisp and also gives a place for salt and pepper to stick) Sprinkle salt and pepper Try to tuck wings under the back (or at least pull off of breasts) to leave the breasts totally exposed. Tie legs together to make sure as much skin as possible is browned. When skillet is nice and hot take it out of the oven and turn the oven up to 450 degrees Take chicken from sink and place in hot skillet to brown thighs (which take longer to cook than breasts). Put skillet (full of chicken) in 450 degree oven for about 30 min. or until breasts are about 120 degrees. Turn oven OFF (when breasts register about 120 degrees). Chicken continues to cook in oven (which is obviously still warm) for about another 30 min. In the meantime be cutting up saute ingredients. When internal temp. of breast is about 160(F) degrees then the chicken is done. To best test internal temp. put probe in from front of breast (on the side where the big open hole is) and when thermometer settles on a temp., slowly pull it out and look for the lowest temp. it reads and that is when you know what the temp of the chicken is. Let chicken rest on the carving board (uncovered) another 20 min. before carving to make sure all of the juices redistribute. Take juices/drippings from skillet and pour off about 1 TBL. of the fat off (into sink or somewhere to discard) Put skillet back on the heated stove (didn't say what temp.) Saute 1 shallot (onion) chopped into small pieces, 2 garlic cloves and 2 tsp. minced Thyme just until they soften a little bit. Add 2 tsp. Dijon mustard and about 1 cup of low sodium chicken broth then bring it up to a simmer and let it reduce down and thicken until it measures about 3/4 of a cup. Take off the heat Add 2 TBL. unsalted butter and slowly whisk and let it melt into the sauce. Add 2 tsp. of Sherry vinegar and swirl in. Done! To cut Chicken: Use 6 inch boning knife if possible Turn chicken over so breasts are on counter side Pull out wing and look for joint and cut through it. Pull leg away from Chicken and you will see joint...cut through it. Cut each breast off (as you normally would) Slice breasts in pieces if you wish. Pour sauce over top. "

Steps:

• "Preheat oven to 400(F) Degrees and put skillet in oven (empty) to get it nice and hot. Open chicken and pat completely dry in sink. Keeping Chicken in sink... Rub with olive oil all over (makes skin nice and crisp and also gives a place for salt and pepper to stick) Sprinkle salt and pepper Try to tuck wings under the back (or at least pull off of breasts) to leave the breasts totally exposed. Tie legs together to make sure as much skin as possible is browned. When skillet is nice and hot take it out of the oven and turn the oven up to 450 degrees Take chicken from sink and place in hot skillet to brown thighs (which take longer to cook than breasts). Put skillet (full of chicken) in 450 degree oven for about 30 min. or until breasts are about 120 degrees. Turn oven OFF (when breasts register about 120 degrees). Chicken continues to cook in oven (which is obviously still warm) for about another 30 min. In the meantime be cutting up saute ingredients. When internal temp. of breast is about 160(F) degrees then the chicken is done. To best test internal temp. put probe in from front of breast (on the side where the big open hole is) and when thermometer settles on a temp., slowly pull it out and look for the lowest temp. it reads and that is when you know what the temp of the chicken is. Let chicken rest on the carving board (uncovered) another 20 min. before carving to make sure all of the juices redistribute. Take juices/drippings from skillet and pour off about 1 TBL. of the fat off (into sink or somewhere to discard) Put skillet back on the heated stove (didn't say what temp.) Saute 1 shallot (onion) chopped into small pieces, 2 garlic cloves and 2 tsp. minced Thyme just until they soften a little bit. Add 2 tsp. Dijon mustard and about 1 cup of low sodium chicken broth then bring it up to a simmer and let it reduce down and thicken until it measures about 3/4 of a cup. Take off the heat Add 2 TBL. unsalted butter and slowly whisk and let it melt into the sauce. Add 2 tsp. of Sherry vinegar and swirl in. Done! To cut Chicken: Use 6 inch boning knife if possible Turn chicken over so breasts are on counter side Pull out wing and look for joint and cut through it. Pull leg away from Chicken and you will see joint...cut through it. Cut each breast off (as you normally would) Slice breasts in pieces if you wish. Pour sauce over top. "