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A perfectly roasted chicken to hard to beat...with its crisp, salty skin, and moist tender meat. But unfortunately, most people's chicken comes end up with skin that is either pale or burndt, and legs are perfectly cooked and breast meat that tastes like cardboard. How do you avoid this? The answer is spatchcocking! Get the recipe: https://www.marthastewart.com/953786/roast-spatchcocked-lemon-chicken Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt More "Primary Ingredient" Recipes: --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food: http://www.facebook.com/EverydayFood Follow Everyday Food: https://twitter.com/everydayfood Everyday Food Pinterest: http://pinterest.com/everydayfood Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. http://www.youtube.com/user/everydayfoodvideos
Learn how to make my easy Chicken Dijon Recipe with sautéed asparagus in my Real-Time Recipe Format. A perfect weeknight meal or elegant dinner while party planning! SUBSCRIBE to my cooking channel for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE CHICKEN DINNER RECIPES Cashew Chicken Recipe http://bit.ly/2xA31RM White Wine Chicken Recipe http://bit.ly/2J88DE5 15-Minute Chicken Dijon Recipe http://bit.ly/2sqZjF9 Orange Chicken Recipe http://bit.ly/2lJWg5w Cast-Iron Skillet Roast Chicken http://bit.ly/1OiaDrN WATCH MORE REAL TIME RECIPES Chicken Dijon Recipe http://bit.ly/EWBChick Omelette for Dinner http://bit.ly/EWBOmelette Cod Provencal http://bit.ly/CodEWB Feed Me Fast Chicken http://bit.ly/EWBFMFChick Vegetable Gnoochi Pesto http://bit.ly/EWBGnoochi CLICK HERE FOR ROASTED POTATO RECIPE:http://bit.ly/FoolProofPotatoes FIND AMORA MUSTARD HERE: http://bit.ly/AmoraUS WATCH MORE FAMILY-FRIENDLY RECIPES! Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir 5 Great Lunchbox Ideas http://bit.ly/1AaVG3v Quick Breakfast on the go! http://bit.ly/1zY5OLN Soy Glazed Roasted Chicken http://bit.ly/1zEMG7T Provencal Chicken Stew http://bit.ly/1AaVJMT Chicken Lettuce Wraps http://bit.ly/1CLOz3U Grilled Chicken Brochettes http://bit.ly/ChickBrochettes Easy Minestrone Soup http://bit.ly/MineSoup Chinese Chicken Salad http://bit.ly/ChineseChickSalad Cheesy Pasta Pizza Bake http://bit.ly/PastaPizzaBake Easy Omelette for Dinner http://bit.ly/1AaWeXn Spinach Ravioli & Caramelized Onions and Tomatoes http://bit.ly/1zY741m Healthy Shrimp Tacos http://bit.ly/1HLlqUL Curried Carrot Soup http://bit.ly/1xUip4t BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS Serves 4 INGREDIENTS: 2 Skinless, boneless chicken breast salt and pepper to taste ½ tsp (2.5 ml) coconut oil ½ cup (120 ml) chicken broth 2 tsp (10 ml) Dijon mustard 1 tsp (5 ml) dried tarragon 1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream 1 bunch asparagus trimmed 2 tsp (10 ml) olive oil salt and pepper to taste METHOD: Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets. Heat coconut oil in a non-stick skillet until melted and hot. Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown. Meanwhile, wash and trim the asparagus. Pat dry. Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides. Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream. Pour sauce over the chicken and serve with the asparagus on the side. If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tiips and techniques! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
ORIGINAL KNIFE CAN BE ORDERED ONLY ON OUR FACEBOOK PAGE VIA PERSONAL MESSAGE! https://www.facebook.com/AlmazanKitchenRecipes OFFICIAL HOODIES 25% OFF!! - Join AlmazanKitchen Forest Crew today! https://represent.com/almazan-kitchen-official-hoodie Do you want to cook this dish by yourself? All recipes and much more you can find on http://www.almazankitchen.com Primitive cooking technique you shouldn't miss! It will make the fall of the bone meat that is juicy, smoky and tender! Beautiful nature surroundings, top foodporn, cooking on fire and relaxing atmosphere...We present you one of the most epic recipes that we ever filmed! Homemade ingredients: free-range chicken handful of chives handful of rosemary handful of sage 1 lemon 1 ginger chunk 1 tbsp. butter 3 potatoes salt, pepper Help our channel to improve: Patreon: https://www.patreon.com/AlmazanKtichen PayPal: email@example.com SUBSCRIBE: https://www.youtube.com/c/AlmazanKitchen?sub_confirmation=1 Follow us: Facebook: https://www.facebook.com/AlmazanKitchenRecipes Twitter: https://twitter.com/almazan_kitchen Instagram: https://instagram.com/almazan_kitchen Special thanks to Danko Vukovic, Gadas Gerogin, Layer Cake Wines of Napa Valley, Johann Helbling and Tom Johnson for huge support on Patreon!
Roast chicken makes a great family dinner. Blue Jean Chef Meredith Laurence teaches you how to roast a chicken. Full roasted chicken recipe below. (The roasting technique is the same for turkey or a game hen.) For more info on the roasting pan and rack: http://qvc.co/RRroaster For more of The Basics: https://www.youtube.com/playlist?list=PLxjISHW-CTiBa5rjwatqh9m-3u5WMR1CU Follow Blue Jean Chef on Facebook: https://www.facebook.com/bluejeanchef Learn to carve a chicken or a turkey: http://youtu.be/KnwyQLYTw8E Basic Roast Chicken Serves 4 Ingredients: 1 (4 pound) chicken 2 tablespoons canola, vegetable or olive oil or melted butter 1 tablespoons coarse sea salt or kosher salt 1 to 2 teaspoons freshly ground black pepper 1 lemon, halved 3 to 4 cloves garlic, smashed ½ small onion peeled water, beer, wine or chicken stock (for the bottom of the roasting pan) Directions: 1. Pre-heat the oven to 425˚ F. 2. Clean the chicken by removing the giblets and any extra fat inside the cavity, rinsing with water and drying thoroughly with a paper towel. 3. Sprinkle the salt and pepper inside the cavity of the chicken. Squeeze the lemons over the chicken and in the cavity. Stuff the squeezed lemons halves into the cavity with the garlic and half an onion. Brush the chicken liberally all over with the oil, and sprinkle the salt and pepper over the entire exterior of the chicken. 4. Place the chicken on a rack in a roasting pan and pour enough liquid (water, beer, wine or chicken stock) into the roasting pan to cover the bottom. This will prevent the chicken drippings from evaporating and at the end you’ll have something with which to make a gravy or sauce. 5. Roast at 425˚ F for 15 minutes and then turn the oven down to 350˚ F. Continue to roast for another 60 to 75 minutes, or until an instant read thermometer in the inner thigh meat registers 165˚ F. Let the chicken rest for 5 minutes and then carve and serve. If you like, strain the drippings and serve as a jus with the chicken. Alternately, use the drippings to make gravy for the chicken.
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen