Archive for the Category Poultry
We actually use an old cast iron skillet instead of a brick, but 1-2 bricks wrapped in aluminum foil would work perfectly. This recipe is adapted from Williams-Sonoma’s Essentials of Grilling Cookbook, which is very well-worn. I do not measure the ingredients in the marinade, and I add some white wine and fresh herbs to the recipe as well.
Whisk together the zest and juice of 2 lemons, about 1/4 cup each dry white wine and olive oil, 3-4 cloves minced garlic, chopped fresh herbs (oregano, parsley, and rosemary work well), fresh pepper, and a big pinch each of red pepper flakes and salt.
Remove the backbone from a 3.5-5 lb chicken and flatten the bird by crushing its breastbone. Soak in the marinade for at least 30 minutes and up to 3 hours. Refrigerate if marinating longer than 30 minutes, but bring to room temperature 20-30 minutes before grilling.
Place the chicken, skin side down over hot coals (it may help to oil the grill rack to prevent sticking), and place the hot cast iron skillet or bricks on top of the bird (let the skillet/bricks warm up in the grill with the coals – use grilling gloves!). Grill, covered, for 15-20 minutes (based on bird size).
Turn the chicken over, replace the bricks, and cook an additional 15-25 minutes, until the thigh juices run clear. The chicken will be blackened on the outside, but tender and juicy inside.
Let the chicken rest on a carving board 5-10 minutes before serving.
It’s really nice served with orzo salade and the wine you used in the marinade!
Wine pairing: A nice dry white wine, such as the one used in the marinade would be lovely. As would a dry rose, or a light-bodied red. Since the grilling process adds smoky flavors, a smoky Cotes-du-Rhone would pair really nicely without clashing with the lemon in the marinade. I would serve both a white (Greek, Albarino, Chardonnay, South American, old-world Sauvignon blanc) and a red (Greek, Southern French, Spanish) and enjoy the contrasts of each wine with the dish. Cheers!
Creamy, decadent, comfort food:
Saute 1-2 finely minced shallots in 1/2 Tbsp each butter and olive oil over medium heat until fragrant and soft, about 2-3 minutes.
Add 1 cup Arborrio rice, stir to coat with the fat, and continue to cook for 1-2 minutes.
Add 1/4-1/2 cup dry white wine and stir until it evaporates.
Add 3-4 cups warm turkey stock, 1/2 cup at a time with constant stirring, waiting until each additional evaporates before adding the next. If your stock is highly concentrated, you can dilute it with water in the saucepan you use to keep it warm.
Add fresh chopped herbs (sage, thyme, parsley) and pepper towards the end of the stock additions. The rice should be tender and chewy, not crunchy or mushy, and should be bound by its creamy starches from all the stirring.
After all the stock has been absorbed (about 20-30 mintutes), add 1 cup grated Peccorino-Romano or Parmiggiano-Reggiano and stir to combine.
Wine pairing: This dish would pair nicely with a wide range of whites and reds. I would choose a medium to full bodied white – Chardonnay, for example, can be either based on vinification methods, or a medium-bodied red. Any of the Bordeaux varietals – Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec, or Petit Verdot (listed in general order of phenolic content) would be lovely, as would a Pinot noir.
Our favorite use of leftover turkey after Thanksgiving:
After a couple of days of leftovers and sandwiches, remove all the remaining meat from the carcass/bones and rough chop or shred it. Save the bones for stock.
Dice one onion, 2 carrots, 2 celery ribs, and one large or 2 small potatoes. Mince 2 cloves garlic.
Saute the prepared vegetables in 1 Tbsp olive oil and 1 Tbsp butter for 5-10 min until soft. Season with salt and pepper.
Stir 2 Tbsp flour into the vegetables and cook for 1-2 minutes.
Add 2-3 cups water or poultry stock and a bouquet garni (bay leaf, thyme, parsley). Bring to a boil; reduce heat to a simmer for about 30 minutes to thoroughly cook the vegetables and reduce the volume of liquid.
Remove the bouquet garni, stir in the turkey, 1 cup rinsed frozen peas, and 1 cup rinsed frozen corn. Season and let cook through for 5 minutes.
Transfer to baking dish and cover with prepared pastry. Poke holes in top of pastry with a fork and bake in 350F oven for 1 hour.
Mix 3/4 cup wheat flour, 3/4 cup all-purpose flour, and 1 tsp salt. Cut 8 Tbsp (1 stick) butter into small pieces and incorporate into flour with your fingers until the mixture is like sand (sabler). Add ice water 1 Tbsp at a time until dough comes together. Knead briefly by pressing the dough under the palm of your hand and pushing across counter to flatten the layers of fat (frasier). Chill briefly or use immediately. Roll out and place over filling to be baked, tucking edges in the sides of the baking dish.
Wine Pairing: This is a pretty rich dish. To cut the richness, I like a dry Rose, a lightly oaked dry white wine, or a medium-bodied red that is not too-fruit driven. A Spanish, Italian, or Southern French red would do the trick. Cheers!
Clean meat off the bones/carcasses of 2-3 chickens or one turkey – I do this as I use chicken, freezing the bones until ready to make stock.
Roast the bones for 45 min – 1 hr at 400F for brown stock.
Add bones to stock pot with:
1 yellow onion, peeled and quartered
1-2 cloves garlic, peeled
1-2 carrots, scrubbed and peeled if necessary
1-2 celery ribs
bouquet garni (thyme, parsley, & bay leaf tied together in cheesecloth)
Cover with water (several quarts). Bring to a boil, reduce heat to simmer for 3-6+ hours to reduce, depending on desired concentration. Discard foam/scum from surface of stock.
Once at desired concentration, remove solids with tongs. Filter stock several times through a fine sieve, roughly filtered stock is fine for rustic preparations, thoroughly filtered stick is necessary for delicate recipes.
Let cool and refrigerate/freeze as desired.