video recipe Roasted Chicken and Asparagus with Pan Sauce us ca

author Ranee Graf   3 month ago

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The Best Way To Roast Chicken

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: Subscribe for more easy and delicious recipes: More "Primary Ingredient" Recipes: --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: Like Everyday Food: Follow Everyday Food: Everyday Food Pinterest: 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.

Beth's 15-Minute Chicken Dijon and Asparagus Recipe (Real-Time Recipe!) | ENTERTAINING WITH BETH

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! SUBSCRIBE to my gardening channel! VISIT MY WEBSITE FOR PRINTABLE RECIPES: WATCH MORE CHICKEN DINNER RECIPES Cashew Chicken Recipe White Wine Chicken Recipe 15-Minute Chicken Dijon Recipe Orange Chicken Recipe Cast-Iron Skillet Roast Chicken WATCH MORE REAL TIME RECIPES Chicken Dijon Recipe Omelette for Dinner Cod Provencal Feed Me Fast Chicken Vegetable Gnoochi Pesto CLICK HERE FOR ROASTED POTATO RECIPE: FIND AMORA MUSTARD HERE: WATCH MORE FAMILY-FRIENDLY RECIPES! Easy Shrimp Stir Fry 5 Great Lunchbox Ideas Quick Breakfast on the go! Soy Glazed Roasted Chicken Provencal Chicken Stew Chicken Lettuce Wraps Grilled Chicken Brochettes Easy Minestrone Soup Chinese Chicken Salad Cheesy Pasta Pizza Bake Easy Omelette for Dinner Spinach Ravioli & Caramelized Onions and Tomatoes Healthy Shrimp Tacos Curried Carrot Soup 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!

Hang-Roasted Chicken - Primitive Cooking ASMR

ORIGINAL KNIFE CAN BE ORDERED ONLY ON OUR FACEBOOK PAGE VIA PERSONAL MESSAGE! OFFICIAL HOODIES 25% OFF!! - Join AlmazanKitchen Forest Crew today! Do you want to cook this dish by yourself? All recipes and much more you can find on 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: PayPal: SUBSCRIBE: Follow us: Facebook: Twitter: Instagram: 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 - The Basics

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: For more of The Basics: Follow Blue Jean Chef on Facebook: Learn to carve a chicken or a turkey: 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.

Roasted Chicken and Potato Bake - Recipe by Laura Vitale - Laura in the Kitchen Ep 199

To get this complete recipe with instructions and measurements, check out my website: Official Facebook Page: Twitter: @Lauraskitchen

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