When you’re in a hurry, it can be difficult to prepare an entry like chicken or other meat on a busy weekday night. However, in reality, few foods can replace the high protein content, palatable flavor, and mild nutrition of chicken.This gluten free Chicken recipe America’s Test Kitchen cooking makes it very easy to cook delicious meals. Put it in your rotation in the coming weeks (and try making it with your kids!) For a healthy and insanely delicious family favorite.You can check out A complete cookbook for teen chefs For a healthier chicken recipe like this.
Roast chicken rubbed with spices
Photo via American test kitchen
material:
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 2 teaspoons of kosher salt
- 1 teaspoon garlic powder or garlic granules
- 1 teaspoon pepper
- Discard 1 (3½ to 4 pounds) whole chicken, offal
- 1 tablespoon and 1 tablespoon of extra virgin olive oil, measured separately
- ½ cup of water
- 1 teaspoon cornstarch
- Squeeze from 2 teaspoons of lemon juice and 1 lemon
Photo via American test kitchen
direction:
- Adjust the oven rack to the center position and heat the oven to 400 degrees. In a small bowl, use a spoon to mix the chili powder, oregano, salt, garlic powder and pepper.
- Transfer chicken breasts down to a 12 inch oven safe frying pan. Using a paper towel, tap the chicken on all sides to dry. Rub the exposed surface with 1 tablespoon of oil. Sprinkle half of the spice mix.
- Turn the chicken breast up. Rub the exposed surface with the remaining 1 tablespoon of oil and sprinkle with the remaining spice mixture. wash hands.
- Transfer the frying pan to the oven and roast it on an instant reading thermometer for 50 minutes to 1 hour until the chest reaches 160 degrees and the drumstick and thighs reach 175 degrees. (When measuring temperature, keep the thermometer away from the bones. The bones may be inaccurate.)
- To warm the breast: Insert an instant reading thermometer into the thickest part of the chicken breast and keep it parallel to the bird, avoiding the bones. The breast should be registered at 160 degrees.
- To warm the thighs: Avoid the bones and insert an instant reading thermometer at an angle in the area between the drumstick and the chest. Thighs need to register 175 degrees.
- Use the oven mitt to remove the frying pan from the oven and place it in a cooling rack. Place the oven mitt on the handle of the frying pan to remind you that the handle is hot. Insert a wooden spoon into the chicken cavity, hold the outside of the chicken with tongs, and transfer the chicken to the carving board. Let the chicken rest for 20 minutes. (Don’t throw the drips in the pot.)
- While the chicken is resting, in a second small bowl, use a clean spoon to stir the water and cornstarch until dissolved.
- Hold the frying pan handle in an oven mitt, add the cornstarch mixture to the frying pan drip, and heat over medium to high heat. Scrape the brown part from the bottom of the pan with a whisk. Cook for about 2 minutes until the mixture boils and becomes slightly thick. Turn off the heat and slide the frying pan to cool the burner. Add lemon juice with a whisk.
- Carve chicken with a chef’s knife as shown in the picture below. I will pass the sauce separately.
Photo via American test kitchen
Cut the chicken where your feet hit your chest and hold a knife near a quarter of your feet to keep plenty of skin over your chest. Push your joints up and pull your legs a quarter away from your chest. Cut off the joints and skin and remove a quarter of the leg.
Photo via American test kitchen
Place it on the carving board with the leg quarterskin side down. Cut the joint that connects the drumstick and the thigh. Repeat steps 1 and 2 in the second leg quarter.
Photo via American test kitchen
Find the sternum with the cavities on the other side of you. Start with the edge of the chest cavity and cut a little from the center of the sternum. Work from the end of the cavity to the end of the neck, using the sternum as a guide and cutting straight along the sternum until it reaches the sternum.
Photo via American test kitchen
Insert your thumb into the cut. Gently pull back on the chest to expose the thorax. Work from the end of the cavity to the end of the neck and cut the chest from the thorax. When cutting, tilt the knife along the curve of the thorax.
Photo via American test kitchen
Continue cutting until you reach the wing joint. Gently pull the chest away from the thorax while pushing up the wing joints from below. Cut the wing joints to remove the chest and wings.
Photo via American test kitchen
Place the knife as close as possible to the wing bone and slice the skin and connective tissue to cut the wing from the chest. Slice the chest sideways (short method). Repeat steps 3-6 on the second breast.
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