JONATHAN WAXMAN'S ROAST CHICKEN
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage. The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite. (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.
Provided by Glenn Collins
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 425 degrees. Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165 degrees).
- Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
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