USED SHEARS RECIPES
CHEF JOHN'S CHICKEN UNDER A BRICK RECIPE | ALLRECIPES
You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.
Provided by Chef John
Categories Italian Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 1 whole chicken
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
- Season chicken all over with salt and black pepper, and sprinkle herbes de Provence on the inside. Let chicken sit for 20 to 30 minutes at room temperature; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
- Heat an oven-proof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in hot skillet and place bricks evenly on top to weigh down chicken.
- Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Preheat the oven's broiler and broil the chicken until skin is crispy and golden, 1 to 3 minutes.
Nutrition Facts : Calories 302.9 calories, CholesterolContent 132.5 mg, FatContent 13.3 g, ProteinContent 43.1 g, SaturatedFatContent 3.4 g, SodiumContent 153.8 mg
CHICKEN FAJITAS – INSTANT POT RECIPES
Fajitas are so easy when you start with frozen chicken tenders! You may need to cut the tenders into smaller bits before serving them, depending on how stuffed you like the tortillas. We prefer them filled to the brim with whole tenders in the mix. You may want to take more, um, delicate bites. The best way to cut them to bits is to use kitchen shears after cooking. The pickling brine from the jalapeño rings adds salt and a little sour kick to the dish. The amount you use is not crucial (there’s already enough liquid in the pot). Just stick a tablespoon into the jar and pull out some of the rings with their brine. A little more or less won’t change the overall character of the dish. Unfortunately, because of the way the timing works in this recipe, you can’t use fresh bell pepper strips. They get too soggy with the longer cooking time that the chicken tenders require.
Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Prep Time 5 minutes
Cook Time 40 minutes
Yield 6 people
Number Of Ingredients 6
Steps:
- Place the onion slices in an Instant Pot. Add the broth, half the seasoning blend, and all the pickled jalapeño rings with their juice and stir well. Set the pot’s rack (with its handles up) or a large, open vegetable steamer in this mixture.
- Set half the chicken tenders on the rack. Sprinkle them with half the remaining seasoning blend (that is, a quarter of the original volume). Top with the remaining chicken tenders and sprinkle with the remaining seasoning blend. Top everything with the bell pepper strips. Do not stir or toss. Lock the lid onto the pot.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 12 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Poultry, Pressure Cook or Manual on High pressure for 15 minutes with the Keep Warm setting off.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the pot, letting the chicken fall into the sauce below. Stir well.
- Press the button for SAUTE, set it for High, More or Custom 400°F. Set the timer for 15 minutes.
- As the sauce comes to a simmer, use a slotted spoon to transfer the chicken tenders and the vegetables to a serving platter. Boil the sauce, stirring often, until reduced to a glaze, about 10 minutes. Turn off the SAUTÉ function and pour the sauce over the chicken and vegetables before serving.
More about "used shears recipes"
CRISP ROAST DUCK RECIPE RECIPE - EPICURIOUS
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures. This duck is delicious with the plum applesauce.
From epicurious.com
Reviews 3.6
Total Time 2¾ hr
From epicurious.com
Reviews 3.6
Total Time 2¾ hr
- Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2¼ hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
See details
CHICKEN FAJITAS – INSTANT POT RECIPES
Fajitas are so easy when you start with frozen chicken tenders! You may
need to cut the tenders into smaller bits before serving them, depending on
how stuffed you like the tortillas. We prefer them filled to the brim with
whole tenders in the mix. You may want to take more, um, delicate bites.
The best way to cut them to bits is to use kitchen shears after cooking.
The pickling brine from the jalapeño rings adds salt and a little sour
kick to the dish. The amount you use is not crucial (there’s already enough
liquid in the pot). Just stick a tablespoon into the jar and pull out some of
the rings with their brine. A little more or less won’t change the overall
character of the dish.
Unfortunately, because of the way the timing works in this recipe, you
can’t use fresh bell pepper strips. They get too soggy with the longer
cooking time that the chicken tenders require.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- As the sauce comes to a simmer, use a slotted spoon to transfer the chicken tenders and the vegetables to a serving platter. Boil the sauce, stirring often, until reduced to a glaze, about 10 minutes. Turn off the SAUTÉ function and pour the sauce over the chicken and vegetables before serving.
See details
CRISP ROAST DUCK RECIPE RECIPE - EPICURIOUS
A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin—the best of both textures. This duck is delicious with the plum applesauce.
From epicurious.com
Reviews 3.6
Total Time 2¾ hr
From epicurious.com
Reviews 3.6
Total Time 2¾ hr
- Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2¼ hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.
See details
HOMEMADE CHICKEN POT PIE | JUST A PINCH RECIPES
This homemade chicken pot pie is an old-timey recipe that's comfort food at its finest. We like that it doesn't have a bottom crust. So many times, chicken pot pies end up with a soggy bottom. Inside the filling is super creamy with pops of sweetness from the peas and carrots. It's filled with juicy pieces of chicken. It makes two pies, so plenty to feed a large family. Just like grandma used to make.
From justapinch.com
Reviews 5
Category Chicken
Cuisine American
From justapinch.com
Reviews 5
Category Chicken
Cuisine American
- Note: You can also prepare smaller individual pies if you like. Since they make two pies you can eat one now and freeze the other for a later meal. They freeze really well. You can bake and freeze them or you can freeze them without the pastry. Then add the crust at a later date and bake as directed. When I bake and freeze them, I thaw them in the refrigerator a full day ahead and then heat them covered with foil in the oven. These are a great "made ahead of time" Sunday dinner. Another great use of these Chicken Pot Pies... if you need to have some homemade "TV dinners" prepared for your family in case you'll be away. Just leave instructions they can easily follow. The already baked pies can also be reheated in a microwave.
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Reviews 5.0
From pamperedchef.com
Reviews 5.0
- Preheat the oven to 450°F/230°C. Lightly spray the Deep Covered Baker with oil using the Kitchen Spritzer. Combine the flour, garlic powder, paprika, salt, black pepper, and thyme in a 1-Cup (250-mL) Prep Bowl and mix well. Remove and discard the giblets and neck from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Trim the excess fat using the Professional Shears, if necessary. Tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.Brush the outside of the chicken with oil using a Chef's Silicone Basting Brush, then coat the chicken completely with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 50-60 minutes or until the Digital Pocket Thermometer registers 180°F/82°C in the thickest part of thigh and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.
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CHEF JOHN'S CHICKEN UNDER A BRICK RECIPE | ALLRECIPES
I find garden shears, the kind used to cut flowers, the best for cutting through chicken bones/ribs. Hor skillwr necessarty to keep skin from sticking to pan. You can put skillet an grill as well. …
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It's a good idea to have your best scissors (such as sewing shears) sharpened by a professional. Henry Westpfal Company is one of the best scissors sharpeners around. Established in 1874, the store has used the same tool to sharpen scissors for more than a century: a wet sharpening stone in the shape of a wheel, much like the ones used …
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