Tags: Ballotine, Chicken Ballotine, Chicken Galantine, Deboning chicken, Jacques Pepin, Red Rice Stuffing, Stuffing
Before I say one word about this challenge, a warning. Vegetarians and vegans (In my best Melissa McCarthy impersonation) LOOK AWAY! LOOK AWAY!
Make No Bones About It!
Thanks to Renee from Don’t Make Me Call My Flying Monkeys (Awesome blog name). They’re not dead – just boneless. Created by Gary Larson
Tags: Ancho Peppers, apples, Brining Turkey, Butter Pecan, Hurricane Sandy, Recipe, Stuffed Turkey Breast, Stuffing, Thanksgiving, Turkey, Whole Boneless Turkey Breast
Damn, I thought Thanksgiving was the 29th because Thanksgiving is usually the last Thursday in November. Oh, boy, this is the trick of the trick of treat for real…the ultimate “Ha ha…you better get your ass in gear, Lisa!” moment. I think Hurricane Sandy left me a little off-kilter, but I’ll get to that later.
You see, for this month’s Daring Cook’s challenge, which is all about brining meat and/or vegetables, then roasting, which I’m late to as usual, I decided to brine a whole turkey breast, then layer it with more flavors – like a a compound butter rub, THEN stuff, roll, and tie it…for a lovely Thanksgiving treat for those who don’t want to roast a whole turkey.
Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!
I didn’t have a bowl or bag big enough to fit the turkey and brine, see left, so I ended up using a huge pot..right.
Well, well, well..this is dinner Friday night, the 16th.. and in less than one week..we will have turkey again..a whole 20 lb turkey. Because of this turkey breast, I would love to just roast some chickens and be done with it.
“Why did you buy such small turkeys?” OK, no one in my family is that dumb.
There’s no way I can break tradition here, so more turkey it is. Yippee.
I love to brine meat, from chicken to pork chops and I most always brine Thanksgiving turkeys. The well-seasoned juicy factor from brining is simply amazing and I can’t think of another method that can give you meat this juicy, unless Thomas Keller is in your kitchen. (Ha ha! I just read the Thomas Keller/Juicy Meat blurb again and realized how it sounds!)
This turkey breast is so loaded with flavor, I don’t know how I can match it and I wish I could make it again for Thanksgiving. First you’ve got the salty maple, brown sugar brine with bay leaves, garlic and peppercorns seasoning it to perfection. Then you have an ancho pepper-scallion-garlic butter rub beneath and on top of the skin. The stuffing is the crème de la crème..with apples, buttered and toasted pecans, and of course..the usual sauté of onions, herbs and whatever else you want to add to your ‘custom’ mirepoix. It’s not always celery, carrots and onions IF you don’t want it to be. No rules!
Oh, what are ancho peppers? Dried poblano peppers and they taste like spicy raisins, but impart such a lovely, slightly spicy/smoky undertone to dishes. You can find them in plastic packages in many supermarkets.
I nixed celery. I almost always nix celery in stuffing, or just add a small amount. I like celery raw and crisp, but I don’t flip over it cooked. I don’t think it adds much to dishes flavor wise when cooked, except chicken soup..and that’s only because I’m superstitious and believe it’s part of the secret penicillin that makes you feel better.
Tied up and roasted, this turkey breast is a picnic on the palate (did I really just type that? Boy, I’m worse off than I thought) and as juicy as a warm peach right off the tree (Did I really type that too?)..so all you really need is a side of mashed potatoes and a vegetable..but of course you can add as many sides as you want (I cannot have Thanksgiving without candied sweet potatoes). There will be extra stuffing, but use any stuffing you like for this roast…I’m just giving you the recipe for mine because it’s perfect for this rolled turkey breast, even though I saturated it with chicken stock so the breast would be easier to roll.
By the way…I know I say this a lot, but I’m going to say it again and I can’t say it enough. This is the best stuffed turkey breast I’ve ever had in my life. You know when something tastes so good that no matter how full you are, you keep eating it? This is one of those.
Who says ugly can’t be delicious? I’ve had ‘beautiful’ that tastes like pond scum, or how I imagine pond scum would taste.
OK…a GASP moment. Once again, this turkey breast is so juicy due to the brining, it doesn’t need gravy, the holy grail of Thanksgiving. BUT, you could make a pan gravy out of the drippings with some butter, flour, white wine and/or stock, because I’m sure at least one person might protest.
3 quarts water
1 cup pure maple syrup
1/2 cup packed light brown sugar
3/4 cup kosher salt
2 turkish bay leaves
1 tablespoon whole black peppercorns
2 garlic cloves, sliced
One 3 to 3 1/2 lb whole, boneless turkey breast with skin, butterflied, if necessary, and pounded to about 1/2-inch to 1-inch thickness.
If you can’t find a whole, rolled,boneless turkey breast with skin in your meat section, buy a whole turkey and have the butcher cut it off for you (which is what I did..using the rest of the turkey for roasted legs and stock)..or do it yourself if you feel comfortable.
1. Bring all the ingredients, except the turkey breast, to a boil in a pot on the stove..until sugar is dissolved. Let cool completely, then refrigerate until cold.
2. Pour brine into a pot or gallon bag and add turkey breast. Let brine in the refrigerator 4 to 6 hours…no more than 8!
4. Remove turkey breast from brine and rinse well under cold, running water. Pat completely dry and continue with recipe.
Ancho-Scallion Butter Rub
Adapted from Food and Wine
6 tablespoons unsalted butter
2 ancho peppers, stemmed and seeded
6 scallions, chopped
2 garlic cloves
Kosher salt and pepper
1. In a small skillet, toast the ancho chiles until they just start to blister, about 4 minutes. Place the chiles to a small bowl and pour boiling water on top of them to cover. Let stand for 15 minutes. Drain and pat dry.
2. In a food processor, combine the chiles, butter, garlic and the chopped scallions and purée until smooth. Season well with salt and pepper. Carefully loosen the turkey breast skin and rub half of the ancho-scallion butter over the breast meat. I decided not to loosen the turkey skin since I didn’t want to risk tearing it. You need the skin to cover as much as the breast as possible when rolling it, so I rubbed some on the pounded breast meat before spreading the stuffing on top. Let sit until ready to stuff, roll and tie.
Butter Pecan – Apple Stuffing
6 tablespoons of butter, divided 4 and 2.
A few leaves of fresh sage, julienned and chopped
leaves off of 4 sprigs of fresh thyme
1/4 bunch fresh flat-leaf parsley, roughly chopped
1 large onion, chopped
2 garlic cloves, minced
1 leek, cleaned well and chopped
Kosher salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored and chopped
1 1/2 cups chopped pecans
4 tablespoons melted butter
1/4 cup heavy cream
1 to 1 1/2 cups low-sodium chicken stock
5 cups day old bread of your choice (I used ciabatta, crusts removed), hand torn or cut into 2-inch cubes. If not day old, oven-dry at 200F for about an hour or two, after tearing or cutting into cubes.
1. Stir together chopped pecans and 1/4 cup melted butter. Spread in an even layer on a parchment lined sheet pan. Bake at 350° for 15 – 20 minutes, stirring them round once half way through. until pecans are toasted (you’ll be able to smell them). Remove from oven, and let cool.
2. Place bread cubes or pieces in a large bowl. Melt 4 tablespoons of butter in a large sauté pan and add the onions, leeks and garlic. Saute until soft. Pour on top of bread. Melt two tablespoons of butter in the same pan and sauté the apples until lightly browned. Add the herbs and sauté for another two minutes. Scrape it all into bowl with the bread, onions, leeks and garlic. Stir in buttered pecans.
3. Stir together chicken broth or stock and cream. Warm in a pot on the stove,. Season with salt and pepper to taste, then pour over stuffing mixture in bowl. IMPORTANT – the juices from the turkey will moisten the stuffing, so if you like a really moist stuffing, add all the chicken broth-cream mixture like I did, which makes the turkey breast easier to roll. If not, add liquid until it’s the consistency you prefer, and use less in the turkey.
4. Let cool completely before stuffing turkey breast ( I refrigerate it for 1 hour after it cools to room temperature)..or, you can bake this stuffing on its own. Spoon into a lightly buttered baking dish, cover with buttered foil, and bake in a 350 F preheated oven for about 35 minutes, then remove foil and bake for 10-15 minutes more to brown the top. Since you will have leftover stuffing, you’ll need to do this anyway.
1. Make sure the two breasts attached to the skin are pounded flat enough that they come together. I recommend you have someone really strong or your butcher do this because I had a hell of a time and never got them pounded together or as flat as I wanted, not to mention, my arm still hurts.
2. Skin side down, rub the meat with half the ancho-scallion butter, then spread about two to three cups of stuffing all over the meat…pushing it to about 1-inch from the ends of the pounded meat. Make sure you don’t spread it to the skin, since it will ooze out when you roll it. Some will ooze out anyway..but don’t worry about it.
3. From the long end..start to roll the breast, pulling the skin so it covers as you roll. It won’t cover completely, but that’s ok. Once rolled as much as you can roll it without losing half your stuffing…using cotton twine, tie the roast at 1 to 2-inch intervals. There are various methods of doing this…like THIS and THIS, but since my stuffing was oozing and the skin wasn’t covering completely, I just made simple double knot ties 2-inches apart, using about 6 pieces of long twine. To make it more secure, I also tied it vertically by taking an extra long piece of twine and weaving it through the horizontal ties on both sides….tying both ends of the twine together, tightly, on one end. Preheat oven to 400F.
3. Place rolled turkey breast on a lightly oiled rack in a roasting pan or on a baking sheet covered with foil. Rub the tied roast..all over..top and bottom, lifting as you go along, with the remaining ancho – scallion butter.
4. Place on the middle rack of your oven, and roast for 20 minutes, or until it starts to brown. Reduce the temperature to 350F and roast for another 35 to 40 minutes or until an instant read thermometer registers 155 degrees F in the middle. If not stuffing the breast…roast until it registers 145 degrees F.
5. Let rolled breast sit for 20 minutes before slicing..then slice into about 1/2 to 1-inch slices and arrange on a platter. Enjoy!
Now to Hurricane Sandy, originally dubbed ‘Frankenstorm’. By now you know the devastation it caused throughout the Northeast. We were lucky, since we’re up on the Palisades, so the water couldn’t touch us, but it was scary. Branches and god knows what else were slamming against the side of my house hard and fast. There were even points where I could feel the whole house shake, like it was going to be lifted off its foundation. I kept waiting for a tree to come through the roof, but thankfully, none did.
We were also lucky that we didn’t lose power for good. We had sporadic power losses, but by midnight, our power stayed on for good. The other side of my town lost power for almost two weeks.
However…the devastation around me and down the shore was of a magnitude I still can’t believe and it’s heartbreaking. Two friends did have trees smash down on their roofs and the sides of their houses, and in the weeks since the hurricane, I’m still hearing of friends whose houses were destroyed or battered to the point of being unlivable, especially old friends who live on the Jersey Shore.
Speaking of the Jersey Shore..my heart is broken. Seaside Heights, the place where my Bad Boy First Love Story began and spanned, and the place of so many wonderful memories, is gone as I knew it. Yes they will rebuild, but to those of us who grew up spending summers at the shore..it will never be the same. Most of Seaside was built before I was even born..including the over 100 year old carousel on the Casino Pier, which is gone forever.
At the top of this page in the right sidebar..I’ve provided a link to donate money to help the victims of Hurricane Sandy via the Red Cross. Here are some other places you can donate to..
Donations will be needed for a long, long time, so I urge you to give what you can. Any amount of money will help.
Speaking of the Jersey Shore...several people read my last draft of the last part of Bad Boy First Love and all agreed everything was squished together in short spurts to try to end it. ”Needs more details” was the general consensus. SO, I’m adding more details and there’s a good possibility the ‘end’ will come in two parts, so part 18 may not be the very last (Oy Ve, right?) I will have part 18 up early next week at the latest. Thanks so much for your patience and understanding.
Finally, thank to Audax for a great Daring Cooks challenge (Sorry it’s 4 days late!). To see what my fellow Daring Bakers brined and roasted, click on the links to their blogs, HERE. To see the recipes and read about the method of brining meats and vegetables, along with charts. click HERE.
Tags: Chicken Breasts, Chicken Fingers, Chile Garlic Sauce, Cilantro, coconut, cooking, Dessicated Coconut, garlic, Ginger, Greek Yogurt, Lime, Panko, Soy Sauce
For this month’s Secret Recipe Club, I was assigned the blog, Edesia’s Notebook (love the name) authored and photographed by Lesa. For the first time since I joined, I didn’t have the urge to grab some gorgeous dessert, which Lesa has plenty of, and play with it. Instead, the same thought kept going through my head.
You don’t often see posts where I just make dinner, nothing fancy, nothing outrageous, nothing you would only make for a special occasion. It’s not that I don’t have a decent amount of simple recipes, but I just felt the need to cook dinner and blog it. I chose her Crunchy Lemon Chicken.
Of course, I ended up futzing with it, because I truly believe it’s nearly impossible for me not to futz with recipes. I cut each breast into strips, used limes instead of lemons, added soy sauce and garlic to the marinade, threw in dessicated coconut with the panko bread crumbs and whole eggs plus coconut water in the breading station, plus a few other minor alterations, like the baking time and temperature.
Otherwise, it’s just dinner, and it was delicious. I think these are the crunchiest, most delicious chicken fingers I’ve ever had. Kids would go nuts over these. Just my completely unbiased opinion.
I also made a dip to go with them – what I call a garbage dip, where you rummage through your fridge and cabinets and just throw something together. It was interesting and tasty, (Looks kind of gross in the photos..like Thousand Island dressing that sat out too long, doesn’t it?), but the chicken fingers had so much flavor, it really wasn’t needed.
Now to Bad Boy First Love Part 9. If you’re reading this for the first time, Part One is HERE, Part Two is HERE , Part Three is HERE, Part Four is HERE, Part Five is HERE, Part Six is HERE, Part Seven is HERE, and Part 8 is HERE.
Between the kissing, hugging, talking and staring into each other’s eyes ( I didn’t laugh or look away once, for the first time in my life. His eyes were so blue and clear in the dark, I can still picture it perfectly to this day), for hours, it was absolutely, unequivocally, the best.night.of.my.life.
Soon the sky started to lighten a bit, and I was exhausted. So much raw emotion had been released in less than 24 hours, so many highs and lows.. the wine and beer certainly playing a part too. I couldn’t prevent the constant yawning, no matter how hard I tried – BUT, I wanted this night to last forever. In a way, I wanted to fall asleep in his arms, right there..even if we were awakened to harsh sunlight, screaming kids, the smell of suntan lotion and beach balls landing on us. He held me for a while as I started to enter dream land, then gently kissed me awake, stroking my hair.
“I think we better get you home, sweetheart – you’re starting to crash”
“Huh? No..I’m awake.. just resting my eyes”
The above is my usual line when someone wakes me up, whether in person or by phone. No idea why I always say that, and still do to this day, as if it’s a bad thing to admit I’m falling asleep or that they woke me up from a deep sleep. I’m so weird.
On our drive back to my luxurious penthouse, he suddenly pulled over. I was so busy staring at his beautiful profile that I hadn’t even noticed the scuffle going on between 4 guys, one of them apparently being ganged up on by the other three, in a somewhat dark, out-of-the-way area near the beach. One of the three was holding what looked to be a baseball bat, but he was leaning on it. Maybe they were fighting over a late night to early morning baseball game that just ended? Of course I said that to him, feeling like a total idiot once the words left my lips.
He looked at me calmly, and said, “I’ll be right back”, like he was going to get me a soda or something..not like he was about to play vigilante. I was terrified..I touched his arm..
“No, don’t..please, let’s just go”
He smiled and kissed my cheek, “I’ll be right back”
OK, he meant business.
Nothing rattled this guy. I heard the trunk open and close. I watched in the rearview mirror as he pulled something out of his trunk – it looked like a tire iron. He walked toward this scuffle like it was no big deal – such confidence, no fear at all. Now I was really scared, but in a strange way, it turned me on. West Side Story was about to come to life, minus the singing and dancing, and I was slightly turned on..what the hell was wrong with me?
Oh, I remember, I liked bad boys, and this was most certainly bad boy behavior, but he was a good bad boy, he was going to protect someone. Then the thought of him getting really hurt scared me again. I opened the window and called out to him meekly. He didn’t hear me, but I couldn’t hear me either..my voice was shaking a little, and I think I squeaked.
I watched as he walked up to them and stood in front of the victim, blocking him, looking calm, but so damn tough.
I was excited again.
I couldn’t hear what they were saying outside of my now even sexier guy commanding them to ”‘Keep walking” when the bullies started to back off after trying to get tough with him and apparently not succeeding. Tire iron > baseball bat.
Then they came forward again and I couldn’t take it anymore…he was going to get hurt! I do have to admit I liked how he didn’t back up, not even one inch, when they came toward him.
Just as I was about to open the car door so I could run over and fling myself in front of Dreamboat, he pushed one of them in the chest. I was shocked to see the guy stumble back quite a ways and fall when it seemed like such a light push, with one hand, no less. They took off. Wow, that was too easy. I guess they realized that if he could push that lightly and send the guy back that far and on his ass, one swing of the tire iron could be pretty fierce. Then again, I didn’t hear what was said, so that probably played a part too. It didn’t matter, he was so damn awesome, he wasn’t going to let three guys beat up on one.
He came walking back to the car with the victim. Turns out, after an introduction, the kid, who couldn’t have been more than 16 (well..a little younger than me..shhhh) worked in one of the booths on the pier and he knew him. The kid got into the car and couldn’t stop thanking Dreamboat. I was in awe of how cool, calm and collected Dreamboat remained, as if he simply bought the kid a soda, and there was no need for a thank you.
Apparently, this kid owed a little money to one of the guys, and that guy brought along his three friends and a bat to collect, when this kid couldn’t have weighed more than 120 lbs soaking wet.
“No problem. I don’t care what you owe him, if he can’t collect on his own, he’s weak. Let me know if they ever give you a hard time again, ok?”
The guy was an ‘effin chickensh*t according to Dreamboat..and I couldn’t have agreed more.
We dropped the kid off. Now that we were alone again, I couldn’t keep my hands off of him..I hugged and kissed him as he drove. I was even more crazy about him than before, and frankly, I didn’t think that was possible because I thought I had already reached the apex of love, longing, lust – whatever you want to call it – with him.
When he pulled up to my mini ‘party central’ apartment complex (there were parties still going on and the place was hopping..at 5:30 am), after about a 20 minute goodbye (our goodbyes would become legendary, to us, that is) I reached to pick up a little purse I had brought with me and left on the passenger seat floor.
Cut to 6 months prior..during my sad Junior year of High School. My friend bought me one of those white button pins with an I HEART Dreamboat on it – aka I LOVE plus his real name, when we were at the mall one night. I always kept it in my purse, for no reason other than I did HEART him, and being a little superstitious, felt that maybe it might bring us back together again (like the cup holder!).
I bet you can guess what happened.
I’d forgotten that I had opened the purse before getting out of the car to walk, well, trip over my own feet, to the beach, to grab a few orange tic-tacs. The button came flying out of my open purse and landed right on his lap.
I wanted to die.
He picked it up and looked at it, not saying anything for about a minute. Why, why, why? Now he would think I was some obsessive, stalker child! Why would a supposed 18-year old be carrying something like that around?
Maybe there was a slight chance he was illiterate? I had never wished someone to be illiterate, that desperately, at that moment. I could teach him to read, kissing him every time he read a word correctly!
I braced myself, my face was burning, I wanted to turn back the clock two minutes and do it over again, GENTLY picking up the purse. Maybe I could say it was another Dreamboat! Yeah..I could hear myself now..trying to act all cool..
“Well, during our time apart I just so happened to meet a guy named Dreamboat, what a coincidence, huh? I thought I was never going to see you again, so I thought I loved him, but I didn’t, and I forgot it was still in this purse..I rarely use this purse” *confident flick of my hair*
He interrupted my momentary lapse of reasonable thinking..
“You shouldn’t have one of these unless you mean it”
I DO MEAN IT! I’m madly in love with you!
Instead…I told him the truth, without confessing my love for him.
“I know, D bought it for me, and I kept it in my purse, hoping it would bring me luck and I’d see you again.”
Woah, that was easy, why was I so freaked out about it?
He hugged me tight to him and whispered in my ear..
“I guess it worked then, like the cup holder”
I smiled, a wave of relief washing over me. I decided I’d drop the age bomb the next night.
Part 10 coming soon. I’m sorry I left you all with the same cliffhanger as last time, but I started this post before everything happened, and couldn’t finish it, which would have included that story, due to the current circumstances. I didn’t want to give you all something half-assed. I promise Part 10 soon, and the whole thing will be wrapped up in Part 11.
Crunchy Coconut Lime Chicken Strips or Bites
Adapted from and Inspired by Lesa from Edesia’s Notebook
Yields about 4 servings
2 limes, zested and juiced
1/4 cup light olive oil
2 tablespoons light soy sauce
1 tablespoon grated fresh ginger
2 garlic cloves, smashed and chopped finely
1 teaspoon kosher salt
4 chicken breasts (About 1 lb) cut into 1-inch wide strips. Cut each strip in half for ‘bites’.
1 1/2 cups Panko breadcrumbs
2/3 cup dessicated coconut shreds
3/4 cup flour
salt and pepper to season flour
2 eggs, beaten with 4 tablespoons of coconut water (you can use coconut milk if you can’t find coconut water)
Oil spray, doesn’t matter what kind
1. In a bowl, stir together lime juice, zest, light olive oil, ginger, light soy sauce, garlic and salt. Add the chicken strips and stir until they’re completely coated with the marinade. You can also pour the marinade with the chicken strips, into a ziplock bag, which is what I did. Marinate for 4 to 5 hours at the most..stirring the strips in the bowl of marinade or squeezing around the bag every hour to an hour and a half to insure even marinating.
2. Line a large baking sheet with foil sprayed lightly with oil. Mix the flour, salt and pepper in one bowl, the beaten eggs and coconut water in a second bowl, and the panko and dessicated coconut in a third bowl. Remove the chicken strips from the refrigerator. Preheat oven to 450 degrees F.
3. Lift up each chicken strip and shake off some of the marinade so it isn’t overly-saturated (I just ran two impeccably clean fingers down each strip, sliding off the extra marinade). Coat each chicken strip in flour, knocking off the excess, then dip and coat well in the egg mixture and then dredge it in the panko - dessicated coconut mixture, pressing it onto each strip. Place each chicken strip on the oiled baking sheet and continue until all chicken has been coated.
4. Lightly spray some oil on the breaded chicken strips, then bake for 20-25 minutes until golden brown. IMPORTANT – Do not let them sit on the baking sheet once out of the oven. Transfer them to a rack if not eating within a few minutes, or the bottoms will get soggy.
Spicy Yogurt Dip
1 cup greek yogurt
2 to 3 tablespoons Asian chile-garlic sauce
1 small handful cilantro leaves, chopped
salt and pepper to taste
1. Mix all the ingredients together, then cover and refrigerate for a few hours to let the flavors blend.
If you get a chance, please click on the blue frog below to see all the amazing dishes recreated by Group A of The Secret Recipe Club. Also, click on over to Edesia’s Notebook for some fantastic sweet and savory recipes!
Tags: #citruslove, Chicken, cooking, Ginger, Lacquered Orange Chicken, Orange, Orange Chicken, Parsley, Recipe, Roast Chicken, Rosemary, Sesame Oil, Soy Sauce, Thyme
First I want to clarify (although I know 99.9% of you know this), the following Orange Lacquered Chicken does not contain real lacquer, or any stain or shellac. Nor does it contain any substance you might find at Home Depot. I wanted to roast a chicken with orange flavor, and after many bastings with orange goo, the skin tuned a beautiful burnished color, and I think lacquered is a great way to describe it.
I couldn’t find my big platter, so I stuffed everything onto this medium dish. It really wasn’t served this way…a lot more carrots and potatoes behind where this photo was taken.
The first thought that came to mind, was a chicken dish by Rick Bayless, basted with his red mole and agave syrup, that looks similar after being roasted. He calls it Lacquered Chicken because it looks well, lacquered – not unlike a door, floor, or piece of furniture you all probably have at least one of in your homes.
Great, I’m comparing chicken to lacquered wood. I bet that’s really juicing up your appetite!
Thing is, there are people who actually do use not food safe lacquer, stains and all kinds of liquid substances that will probably poison you. These people are professional food stylists. Ever see those pictures of perfectly, deep, golden brown turkey’s on a beautiful platter with lots of fixings, smack in the middle of a Thanksgiving table, not a burnt spot or flaw to be found? Ever wonder why that look is almost impossible to achieve ? Because, although it’s real fowl, you cannot eat it.
I usually truss before buttering or oiling, but I wanted to show the butter in every nook and cranny. So, the wings got cut off in the buttering photo – and this was the only collage I liked. Oh, well. Just truss and reach in and underneath where the wings are folded and tied down, to distribute the butter.
I always found that to be a waste, especially with all the starving people in the world. Take a perfectly edible turkey, roast it until it’s nice and brown, then slather it with wood stain and Minwax super gloss clear finishing lacquer to give it that lovely, burnished, flawless appearance. YUM, pass the compound and sandpaper, please!
I guess they throw these turkeys and chickens in the garbage once they get the photo they need. Change that ‘I guess’ to ‘I hope’.
As mentioned in the first paragraph, my chicken contains none of the above, and look at the lovely deep, glossy skin I got. No, it’s not perfect, and you won’t see it on one of Norman Rockwell’s holiday tables, but it’s completely edible and delicious!
For this month’s love bloghop, the theme is citrus. I had sweets on the brain, orange sticky buns, individual lemon charlottes, orange chocolate chunk cookies of some sort, etc. After picking up an organic chicken a few nights ago my plans changed. I was craving roast chicken, so why not an orange roast chicken? I still had sweets on the brain, so the cookies were made, and the finished brioche dough for sticky buns is resting in the fridge as I type this. I will be posting both, but once this chicken came out of the oven, it got the job – I knew this was going to be my #citruslove.
To start, I made an orange compound butter to massage into the chicken, on top and underneath the skin…mostly the breast because thighs and legs don’t take kindly to their skin being pulled away and stuffed. They tear in protest if you go to deep..no matter how gently, so I usually do the best I can. This means the fat part of each drumstick ends up with a glob of butter, herbs or whatever, smack in the middle, which has to be massaged on the outside of the skin to cover as much of the meat as you can.
SCREEEECH! Hold on!…Time to segue. As I type this, feeling no flow whatsoever, completely disjointed, discombobulated - I’m realizing how boring all of the above is. Last week I received an email from a reader…
“Why aren’t you as funny anymore? You used to crack me up. Are you ok?”
There’s too many answers to that question, and that was part of my response to her. The rest “I promise it’ll return, just not in a great place, or flowing at the moment”, with a huge smiley emoticon at the end –> :)
Maybe I should just post my food photos with poetry, or songs? I’ve heard some of the best of both have come during ‘down times’. How about a Haiku?
Oh lacquered chicken
How beautiful thy skin is
I want your drumstick
OK, maybe not.
It’s really tough to get a good photo when everyone is begging to eat.
Back to the
boring writing chicken. I wanted to infuse a good amount of orange flavor into it since I’ve had plenty of orange roast chicken where you could barely taste the orange, so I layered – I layered like I do to my skin when I get out of the shower – body oil of scent I plan to wear, powder of scent I plan to wear, then the scent. Orange compound butter inside out, oranges stuffed in the cavity, orange lacquer (I really love calling it that) – a few herbs, seasonings, and other stuff to contrast and enhance, and the orange flavor popped, but not in an overpowering way. Not to mention, this chicken was juicier than Violet Beauregarde, pre – dejuicing room.
As I mentioned above…January is #citruslove month! Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to stop by the #citruslove (the hashtag) event on Twitter!
A shout out and thank you to my co-hosts for #citruslove;
A Little Bit of Everything, Astig Vegan, Baker Street, BigFatBaker, CafeTerraBlog, Cake Duchess, Cakeballs Cookies and More, Easily Good Eats, Elephant Eats, Food Wanderings, Georgiecakes, Hobby and More, Mike’s Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake,, Peaches and Donuts, Savoring Every Bite, Simply Reem, Smart Food and Fit, Soni’s Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The More Than Occasional Baker, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack, Vegetarian Mamma, You Made That?
Please visit their blogs to see all the delicious #citruslove they created! OH, and of course - the linky! I’ve been rather involved with the linky’s lately, huh? Well, it’s just one click below to citrus porn!
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Orange Lacquered Roast Chicken
1 5 lb organic chicken
Orange Butter (recipe follows)
2 sprigs parsley
2 sprigs rosemary
4 sprigs thyme
Cut up oranges (use the ones you squeezed for the juice, plenty of orange flavor left in them)
kosher salt and fresh ground black pepper
Orange Lacquer (recipe follows)
1 stick (4oz) unsalted, room temperature butter
1 tablespoon grated orange zest
1 cup fresh squeezed orange juice (about 6 to 8 navel or navel sized oranges. Save the squeezed orange halves to stuff into cavity of chicken)
1 tablespoon orange zest
1/4 cup dark brown sugar
1/4 cup honey
1 tablespoon dark soy sauce
1 scant tablespoon freshly grated ginger
1 large clove garlic, chopped very finely – almost paste consistency
1 tablespoon toasted sesame oil (regular sesame oil is fine)
salt and pepper to taste
1. Grate all the zest you will need in this recipe from your oranges, then split them in half and keep squeezing until you get 1 cup of juice. Set aside zest and juice.
2. In a medium bowl..stir together the butter and one tablespoon of orange zest until creamy and uniform. Set aside.
3. Remove giblets and neck from chicken, then rinse under cold water inside out. Dry thoroughly.
4. Rub some of the orange butter all around the inside of the cavity, then salt and pepper it liberally. Stuff with all the herbs and as many orange halves as you can fit into the cavity. Truss the chicken. THIS is the method I use..quick and easy. Preheat the oven to 400 degrees F.
5. Rub the rest of the orange compound butter all over the chicken, inside and out, lifting the skin where you can without tearing, and sliding some in – placing the skin back down and pushing it around on top of the skin until it covers most of the meat. Throw any leftover compound butter into the cavity (the hole is still big enough to get it in even though it’s trussed). Salt and pepper the outside of the chicken, liberally.
6. Place the chicken on a rack in a roasting pan. Pour a little chicken stock or water on the bottom of the pan, if you like. Easier clean up, and gravy, if desired, although this chicken doesn’t need it.
7. Place roasting pan with chicken in the preheated oven. Roast for 1 hour. Check every 20 minutes to make sure it isn’t burning in spots.
8. While chicken is roasting, make orange lacquer. Place all the ingredients in a medium saucepan, except the sesame oil. Cook over medium heat until the brown sugar is disssolved, then bring to a boil, stirring. Let it reduce to almost half of what it was. It won’t be super thick when done, more syrupy. Stir in sesame oil.
9. Reduce oven temperature to 350 degrees F. Paint the lacquer all over the chicken, getting into every nook and cranny with the brush. Roast for 15 minutes. Do this every 10-15 minutes for a total of 35-40 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. If desired, cook/boil down (reduce) remaining orange lacquer for a sauce, making a slurry of cornstarch and water to thicken it, if need be.
9. Remove from oven and let rest for 15-20 minutes (this is when you should take photos if you’re a food blogger lol ). Carve and enjoy! I served mine with glazed carrots and smoked paprika roasted potatoes.