150 Things to Make With Roast Chicken, by Tony Rosenfeld (Taunton Press, $19.95)
Just when you think there’s nothing left to say about chicken, along comes some clever person who not only shows you 50 ways to roast the venerable Gospel Bird – so named because it was a Sunday standard throughout the Depression – but also takes it a step further with ideas for translating roasted chicken into casseroles, tetrazzini, risotto, sweet-potato hash and even that old French classic, cassoulet.
Laced with touches that enhance each recipe, the book gives over its early pages to wonderful ways to roast chicken and sides to serve with it.
Few who have ever had a simple, well- roasted chicken will dispute its merits. So if you want your bird whole, by all means have at it. How could you go wrong with a balsamic-glazed rosemary chicken prepared with bacon and pearl onions?
If there are leftovers, dozens of sandwich and pizza ideas remain to nibble on. This is a highly utilitarian cookbook, and for 20 bucks, a real bargain. |Ellen Sweets
Bistro Roast Chicken with Lemon and Thyme
Great with sautéed spinach and your favorite mashed potatoes. This recipe can be doubled to serve 4, 6 or 8.
Ingredients
- Kosher salt
- Freshly ground pepper
- 1 3 1/2-4-pound chicken, rinsed and patted dry with paper towels
- 1 lemon
- 3 tablespoons melted unsalted butter
- 1 tablespoon chopped fresh thyme
Directions
Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper all over chicken, including cavity.
Place rack in a pan and put the chicken on top. Let it sit for 24 hours uncovered, in the refrigerator.
Preheat oven to 425.
Set and oven rack in the middle position. Finely grate lemon zest and set it aside. Cut lemon in half and set aside.
In a small bowl, combine butter, chopped thyme and lemon zest. Using a brush, dab butter between the skin and breast meat, taking care not to break the skin. Spread remaining butter all over the bird and inside the cavity. Push a lemon half into the cavity. Reserve the remaining half.
Set chicken breast side up on a rack in a large roasting pan. Roast until the breasts are nicely browned, about 25 minutes. Gently flip the bird (using tongs to clutch the inside of the cavity and side and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165 to 170 – about another 20-25 minutes.
Let rest for another 5-10 minutes, breast side up. Carve and serve with a drizzle of accumulated juices and a squirt of lemon juice.
Chicken Cassoulet
With a fresh baguette and a green salad, this is meal enough for those who are addicted to the heavier version… Serves 4
Ingredients
- 1/4 pound bacon (about 4 strips)
- 1 pound sweet Italian sausage, cut into 1-inch-thick rounds
- 2 cloves garlic, minced
- 1 cup beer (preferably a light lager)
- 3 cups low-salt chicken broth
- 1 29-ounce or 2 15-ounce cannelloni beans, drained and rinsed
- 2 teaspoons chopped fresh rosemary
- 2 cups diced leftover chicken
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground pepper
- 2 cups seasoned breadcrumbs
Directions
Preheat oven to 400.
Brown bacon in a large ovenproof sauté pan over medium heat until it crisps and renders much of its fat, about 6 minutes. Transfer to a plate lines with paper towels.
Add sausage to the pan and cook, stirring occasionally, until well browned, about 8 minutes. Add garlic and cook, stirring until it sizzles steadily but doesn’t quite brown, about 1 minute. Add beer and cook, stirring, until it almost completely reduces, about 2 minutes. Add broth and bring to a boil. Reduce heat to a simmer, stir in the beans, rosemary and chicken and simmer for 5 minutes to heat through.
Stir in Parmesan, season with salt and pepper to taste and sprinkle evenly with the breadcrumbs. Transfer to oven and bake until the crumbs brown and crisp, about 25 minutes. Let sit for a few minutes then serve with a sprinkling of bacon.
Hoisin Chicken Sandwiches with Cucumbers and Scallions
Think Peking duck with crunch. Serves 4
Ingredients
- 1/4 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon toasted sesame oil
- 2 cups thinly sliced leftover chicken
- 8 slices focaccia, toasted
- 2 scallions, white and green parts, trimmed and sliced thin
Directions
In a medium bowl, whisk together hoisin, soy sauce, vinegar and sesame oil
Add to chicken and toss well to coat.
Arrange chicken on focaccia. Sprinkle with scallions, top with cucumber. Top with remaining bread, slice in half and serve.
