NY TIMES RECIPES CHICKEN RECIPES

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ROASTED CHICKEN WITH CARAMELIZED CABBAGE RECIPE - NYT COOKING



Roasted Chicken With Caramelized Cabbage Recipe - NYT Cooking image

Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.

Provided by Eric Kim

Total Time 2 hours 20 minutes

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
1 tablespoon packed dark brown sugar
1 whole (3- to 4-pound) chicken
2 1/2 pounds green cabbage (about 1 large head), cored and cut into 1-inch pieces
1 large yellow onion, halved and thinly sliced
5 tablespoons olive oil
1 tablespoon sherry vinegar

Steps:

  • In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton’s coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
  • Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
  • While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
  • Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
  • Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don’t forget to turn the carcass over and eat the two “oysters” on the bottom of the chicken where the back of the thighs meet the spine. It’s arguably the best part of the roast chicken experience, and the chef’s treat.
  • Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN ...



Chicken Tetrazzini from the New York Times/Carrie Sheridan ... image

This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe

Total Time 5 hours

Prep Time 1 hours

Cook Time 4 hours

Yield 6 serving(s)

Number Of Ingredients 19

5 lbs stewing chicken, cut into serving pieces
1 onion, studded with 2
clove
2 stalks celery & leaves
salt
1/2 bay leaf
1 carrot
3 cups water
4 tablespoons butter
1/4 cup flour
1/2 lb mushroom, sliced
1 egg yolk, slightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
1 (8 ounce) package spaghetti noodles
2 tablespoons grated parmesan cheese
1 teaspoon butter
toasted almond (optional)
Tabasco sauce (optional)

Steps:

  • In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
  • Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
  • Remove the chicken from the broth and let cool.
  • Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
  • Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
  • Add the flour and salt to taste, stirring with a wire whisk until blended.
  • Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
  • If desired, season with tabasco sauce.
  • In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
  • To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
  • Cook, stirring until heated through.
  • DO NOT LET BOIL.
  • Cook the spaghetti according to package directions.
  • Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
  • Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
  • If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
  • You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

Nutrition Facts : Calories 870.1, FatContent 57.6, SaturatedFatContent 19.7, CholesterolContent 216.5, SodiumContent 289.6, CarbohydrateContent 37.2, FiberContent 2.5, SugarContent 3.4, ProteinContent 48

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