29 minutes ago
Laura Vitale
Prepare crispy chicken wings and baked Laura Vitale as part of the "Super Simple Chicken" cooking series make this week.
Like the chicken, but do not want in the kitchen preparing the advantages and Koch © are stuck? Luckily for today and some chefs want things easier for you to make. Starting next week, today launches a cooking series "super easy chicken: the only income you need," which has 5 delicious dishes from famous chefs Marcus Samuelson, Tim Love and many more.
Before its release, we want to help always succeed all the ingredients that you need. Check the shopping list and recipes below!
Monday: Chicken Wings baked crispy
Laura Vitale "Laura in the Kitchen"
Shopping List / Ingredients
3 pounds wings (Ask your butcher to prepare for their chicken wings)
1/2 cup all-purpose flour
1 tablespoon of baking soda
Olive oil
Your favorite ranch sauce and / or hot sauce or blue cheese
Instructions
Combine flour and baking powder to give 1 in a small bowl and set aside.
Two. Give Adding chicken wings in a large bowl and coat in flour mixture.
3) Shake off excess flour and in a single layer on a rack, skin side up cooking in a large baking pan.
4) Allow to dry for about 2 hours in the refrigerator.
5) Preheat oven to 450 degrees. F.
6) Pour. Wing with olive oil and bake for 35-40 minutes, until crisp and golden deep
7) Remove from the oven and turn the wings over, drizzle with a little olive oil on the second side, and continue cooking until the second side is as fresh as the first page.
Tuesday: Spatchcock Chicken Brick
Tim Love
Shopping List / Ingredients
1/4 cup smoked paprika
1/4 cup granulated garlic
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tbsp chilli flakes
1/4 cup kosher salt
1/4 cup peanut oil
1 whole chicken (3 years) in the skin, removes spine
Instructions
Dry spice mix well, season chicken on both sides generously.
Heat a cast iron skillet or grill the Board. Add a thin layer of peanut oil in a skillet or frying pan, the chicken on the side of the cat's skin iron down, then place a sheet wrapped brick on top.
Sear for 4 minutes and remove the brick and flip. Continue cooking until the internal temperature of the chicken is 165 degrees. Remove and serve immediately.
Paul Brissman / Marcus Samuelsson
Fried Yardbirds: Wednesday
Marcus Samuelsson Chef
Shopping List / Ingredients
4 chicken thighs with skin
4 chicken thighs, skin on
1 cup of salt
8 cups of water
1 liter of buttermilk
3/4 cup coconut milk
2 cloves of garlic, finely chopped
Shake 1 tablespoon chicken (recipe below)
1/2 pound all-purpose flour
Semolina flour 2 oz
1 ounces of corn starch
1/2 Oz white pepper
5 liters of oil for frying
Instructions
1 Stir the salt into the water until it has dissolved. Place chicken in brine and let stand for 1 1/2 hours.
Two. Ask Combine buttermilk, coconut milk, garlic and jerk chicken and the chicken in the marinade overnight in the fridge.
Three. Combine all-purpose flour, semolina, cornstarch and white pepper to the breadcrumbs.
April. Remove the marinated chicken from the oven and allow to drip the excess marinade.
Roll chicken in bread crumbs, shaking off over. May
Fill 6 8 pints in a pot with oil and bring to 300 F. Once the oil is hot, carefully let the chicken in the oil and fry for about 15 minutes (the internal temperature should be at least 165 F to be).
7 Remove chicken from oil and drain on kitchen paper. Season chicken shake taste.
Jerk Chicken
Ingredients / Shopping list
1/8 cup chopped garlic
1/2 cup celery salt
1/2 cup ground cumin
1 cup berbere
1 cup spicy smoked paprika
1/8 cup kosher salt
1/2 cup ground white pepper
Instructions
Mix in a bowl and mix until smooth.
Bon Appetite
Tuesday: "My only fried chicken" Thomas Keller
From Nilou Motamed, of Epicurus Publisher
Shopping List / Ingredients
A 2 - to 3-pound broiler
Freshly ground black pepper and kosher salt
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
Instructions
Preheat oven to 450 ° F. chicken rinse and pat dry with paper towels, inside and outside of the paper. Unless he smokes, the heat of the dryer the better.
Salt and pepper the cavity, then tie the bird. Sleepers is not difficult, and if you roast chicken often, it's a good technique to feel comfortable. If truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and prevent drying. Rails evenly cook with chicken, and also makes for a more beautiful roasted bird.
Now salt the chicken I love the rain the salt over the bird so that it has a nice uniform coating that match salt into a crisp savory skin (1 tablespoon). If it is cooked, you should still be able to make the skin crispy cooked in salt. Season with pepper.
Place the chicken in a pot or roasting pan and, when the oven temperature reaches, put the chicken in the oven. I went alone, I do not baste, I do not add butter; You can if you want, but I think this creates steam, which I do not. Roast was 50 to 60 minutes.
Remove from the oven and add the thyme, using, to the pan. Brush the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the chain. Separate the middle wing joint and eat immediately. Remove the legs and thighs. Cut serve the chest in the middle and on the bone, each fitted with a wing joint still. The preparation is not meant to be super smart. Brush the meat with fresh butter. With mustard on the side Serve, and if you wish, a simple green salad.
Wednesday: Fried chicken legs with lemon and oregano
Adam Rapoport, Bon Appetit Editor
Shopping List / Ingredients
1 lemon
4 large or 8 small chicken thighs periosteum
Freshly ground black pepper and kosher salt
3 tablespoons olive oil coffee divided,
3 sprigs of oregano
1 tablespoon chopped shallot
1/2 clove of garlic, chopped
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine (such as Sauvignon Blanc
Chicken broth, low sodium 1/2 cup
Instructions
Preheat oven to 425 °. Lemon into thin slices half; discard the seeds. Cut the other half of the lemon into two districts.
Spice spice up the chicken thighs with salt and pepper.
Spray a large skillet at room temperature with 1 teaspoon oil. Add chicken skin side down. Place a skillet over medium heat, so that the skin and make it brown and pour off the excess fat to a thin layer in a pan to hold until the meat is half cooked, about 10 minutes.
Sprinkle half of the lemon slices over chicken and half in the bottom of the pan (slices on the chicken is tender and the bread caramelize). Transfer the pan in the oven and not on chicken skin side down. Roast until the chicken is cooked, the skin is clean and caramelized lemon slices in the bottom of the pan, 6-8 minutes.
About chicken, skin side up, and lemon slices caramelized bottom of the pan on a hot plate. (Add softened lemon slices in the pan.)
Return pan to medium heat. In branches oregano, onion, garlic and pepper; Cook, stirring frequently, until fragrant, about 1 minute. The pan from the heat. Add the wine; cook over medium heat until half reduced 1-2 minutes. The broth; cook until thick, about 3 minutes.
Press 1 slice of lemon and season the sauce with salt, pepper and the remaining lemon juice, if desired corner. Drizzle with 2 teaspoons oil. Return chicken to the pan, skin side up, to get warm.
Serve with slices of caramelized lemon.
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