Roasted Spatchcock Chicken with Romesco Sauce | Cook with Curtis Stone | Coles
Feed the whole crew with this delicious recipe for whole roasted spatchcock chicken served with a homemade punchy romesco sauce. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis’ spatchcock chicken with romesco sauce
Serves 4 with leftovers Prep 20 mins (+ resting time) Cooking 1 hour 10 mins
2kg Coles RSPCA Approved Australian Whole Medium Chicken, backbone removed with kitchen scissors
3 tsp smoked paprika
1 tsp dried garlic granules
140ml extra virgin olive oil, divided
5 x 2cm-thick slices day-old Coles Finest Stone Baked by Laurent Sourdough
2 red capsicums, seeded, cut into 3cm pieces
1 garlic clove
¼ cup (40g) dry-roasted almonds
2 tbs flat-leaf parsley leaves
1 tbs sherry vinegar
1 large shallot, sliced into rings
1 bunch green kale, ribs and stems removed, leaves coarsely chopped
2 tbs dry white wine or water
1. Preheat oven to 200°C (180°C fan-forced). Place chicken skin-side up on a chopping board. Put your hand on the breastbone and press hard to flatten. In a small bowl, combine paprika, dried garlic, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper. Rub the chicken with 1 tbs of the oil. Coat with spice mixture, rubbing it into chicken.
2. In a large heavy ovenproof frying pan over medium heat, heat another 1 tbs oil. Add chicken, skin-side down, to the pan. Cook for 2 mins or until the skin is pale golden (it will continue to brown in the oven). Transfer chicken to a plate.
3. Arrange bread slices over frying pan. Sprinkle capsicums over bread. Top with the garlic, then top with the chicken, skin-side up. Roast for 50-55 mins or until an instant-read meat thermometer inserted in the thickest part of the thigh registers 75°C and chicken shows no sign of pink when pierced in thickest part. Carefully transfer the chicken to a carving board and set aside to rest.
4. Transfer the capsicums, garlic and 1 toasted bread slice to a food processor with the almonds, parsley and vinegar. Pulse until finely chopped. With the machine running, gradually add ¼ cup (60ml) of the remaining oil until smooth. Season with salt.
5. Heat the remaining 2 tbs oil in a frying pan over medium-low heat. Add the shallot. Cook, stirring, for 4 mins or until light golden. Add the kale and wine or water, in batches, tossing and letting the kale cook down slightly after each addition. Cook, stirring, for 5-8 mins or until the kale is tender. Season with salt and pepper.
Serve chicken with romesco sauce, kale and remaining bread slices.
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Pollo laccato al miele ,aromi e borra birra bionda con gli amici di @barbecueweberitalia ???? #bbq
[HIC Lifestyle] Master Chef Masuma Lalji | Oven Roasted Gajjar Chicken | HIC Orlando
Oven Roasted Gajjar Chicken Recipe:
- 2 one pound baby chickens or one 2-3 pound chicken, skin on and uncut
- 2 TBS salted butter plus 1 TBS for Gajjar sauce
- 2 TBS olive oil
- 1 TBS salt
- 1 tsp ground black pepper
- 1/2 TBS citric acid
- 1 tsp ground oregano
- 1/2 TBS dried rosemary
- 1 TBS coriander powder
- 1/2 TBS cumin powder
- 2 TBS regular paprika (not smoked)
- 2 tsp red chili powder
- 1 heaping TBS garlic powder
- 1/2 TBS onion powder
- 2 tsps red gel food color
Method:
Mix together and set aside (all except 1 TBS butter)
Clean and butterfly chicken (remove spine)
Soak chicken in water with 1/2 cup vinegar for 20 minutes
Remove and rinse. Pat dry to remove all excess moisture and lay flat on foil tray
Divide the marinade and put on each chicken. Spread on both sides. Lay skin side up in tray and leave to marinate for 20 minutes while oven heats to 450 degrees.
Cook on second tier of oven for an hour and 10 minutes, basting every half hour. Remove from oven and put all drippings (strained) in a shallow pan. Add another one to two tsps red gel food color. Reduce on medium high heat for five minutes. Then move pan off heat and add 1 pat of butter. Stir to add shine to sauce.
Brush sauce on chicken and put extra in a bowl as a dipping sauce. Serve asap.
Mexican Corn Salad:
- 2 bags frozen corn (10-12 ounces)
- 2 TBS salted butter
- 2 garlic cloves, chopped
- 1/2 tsp each salt and pepper
- 1 tsp regular paprika
- 1 tsp jalepeno powder
- 1/4 cup mayonnaise
- 1/4 cup sour cream, thinned out with equal parts water or use mexican crema
- 1/2 cup grated fresh parmesan cheese
- 1 Jalapeno pepper, deseeded and chopped
- 1 cup coriander / cilantro leaves , chopped
- 4 to 5 scallions, sliced
- 1/2 large red onion or 1 small, chopped
- Juice of 2 fresh limes
Garnishes:
Jalepeno Slices, Lime wedges, Cilantro leaves and Feta cheese
Method:
Roast corn with butter, garlic and dry spices until corn is golden brown
Let cool for five minutes off the heat and add remaining ingredients. Top with garnishes. Serve lightly warm or room temperature.
Oven Roasted Potato Rounds:
- 5 medium size Yukon Gold potatoes, scrubbed clean but skins left on and sliced about 1/2 inch thick
- 2 TBS olive oil
- salt, black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tsps dried thyme
- 2 whole scallions, sliced
- 1/2 cup shredded cheddar cheese
Method:
Preheat oven to 400 degrees (temp can be higher if making along with chicken)
Combine potatoes with oil and dried spices in a baking tray. Cover with foil and place in oven for 20 minutes (second tier), uncover and continue cooking for another 5 minutes.
Add cheese and leave in oven for one minute or until cheese melts.
Remove and garnish with scallions. Serve warm.
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The ULTIMATE Roast Chicken | Comfort Food Favourites
This quick and easy, succulent Roast Chicken is the best comfort food! The chicken is flavoured with a garlic, herb, and lemon butter, resulting in a delicious meal every time. Perfect for everyday or special occasions, this Roast Chicken is loved by one and all!
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Ingredients
1 Whole Chicken, approximately 1.5 kg
1/2 cup Unsalted Butter Softened
3 Stalks of Rosemary
3 Garlic Cloves
1/2 tsp Dijon Mustard
1 tsp Black Pepper
1 Big White Onion
1 Lemon
Salt to taste
Method
Wash and pat dry the chicken and leave it out of the refrigerator for at least 30 minutes before cooking.
Preheat the oven to 400F.
In a bowl, add the butter, zest of the lemon, finely chopped rosemary, finely chopped garlic and dijon mustard and give it a good mix and leave it aside.
Line a roasting dish (optional). Cut the onions into huge bits and place at the bottom of the roasting dish. Slice the lemon into rounds and place on top of the onions.
Now pat dry the bird once again to make sure the skin is nice and dry. This will help the skin to crisp up in the oven.
To spatchcock the chicken, place it on a cutting board spine side up and with a kitchen sheer cut alongside the backbone on both sides.
Place the chicken in the prepared roasting dish and season the inside of the chicken with salt and pepper to taste.
Flip it over and loosen the skin of the chicken on the chest and the legs.
Put some of the butter mixture under the skin of the chicken and using your fingers spread it over the meat of the chicken. Coat both the breast and the legs.
Now season the skin with salt and pepper to taste and then use the remaining butter to cover the top skin of the chicken.
Place it in the oven and allow to cook at 400F for approximately 55 minutes or if you are using an instant read thermometer the internal temperature at the thickest portion should read 160F.
Baste the chicken once in between baking to keep the chicken nice and juicy.
Serve the chicken with your favourite sides, I like to add sautéed vegetables and hasselback potatoes! Enjoy!
Spatchcock a Chicken with Chef Eric Crowley, Chef Eric's Culinary Classroom, West LA/CA
Butcher Chicken - this allows the chicken to lay flat and cook faster - great for grilling and the best way to prepare /cook chicken quickly and deliciously! Get your knife and join in!
Master Chef Cooking Video Series 12 Episodes to become an expert
Culinary Classroom Video Series
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Learn the basics of cooking: from knife skills to full course meals and desserts, emphasizing ingredients, cooking theories, and techniques. Chef Eric Crowley created and stars in a NEW cooking video series for students of all skill levels to learn remotely. He takes great pride in patiently focusing on each of his students to motivate them to reach their goals and develop superb culinary skills. This has equipped him to take his classroom virtual. The full twelve video series is available for purchase, and it comes with a PDF version of Chef Eric’s new cookbook. Individual videos with the accompanying chapters are also available for purchase. In creating this video series and writing his cookbook, Chef Eric hopes to provide his expertise to the rest of the world, not just those who have had the pleasure of working with him in person.
Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef Eric’s Culinary Classroom, where he has shaped the careers of many professional chefs. He graduated with honors from the prestigious Culinary Institute of America in Hyde Park, New York. After traveling abroad to master European cooking techniques, Chef Eric returned to the United States and landed a prominent position at Patina Catering, of the renowned Patina Restaurant Group. With his experience and training, and his innate passion for cooking, Chef Eric sought to help others develop their cooking skills and gain confidence through the culinary arts.
This led Chef Eric to open the Culinary Classroom in 2003, as a place where people with all levels of culinary experience could hone impressive and valuable culinary skills. Chef Eric and the Culinary Classroom have been featured in, and on, major media outlets that include E! Entertainment, KCAL 9 Los Angeles, KTLA 5 Los Angeles, NBC Channel 4 Los Angeles, Channel 11/Good Day LA, ABC, The Hallmark Channel’s Home and Family Show, TruTV, BET, Los Angeles Business Journal and many other publications.
Some of Chef Eric's most popular Professional Programs include his 12-week Master Chef Training Program, his 8-week Master Baking Program and four-week Culinary Basics Series. There are several recreational cooking and baking classes. He also does great Team Building Events, Private Parties.
Many companies and law firms have come to Chef Eric's Culinary Classroom for fun team building events. Taking people out of their daily routine and putting them in a situation where communication and cooperation are vital, is a great way to team-build, says Chef Eric. Throw in the tastes, aromas and beauty of delicious dishes, and you have a fantastic experience. He also hosts private cooking parties for birthdays, anniversaries and other special events.
Chef Eric continues to reside in Southern California, with his wife and business partner Jennie Crowley. In his spare time, he enjoys do-it-yourself home projects, the thrill of attending Grand Prix motor races, listening to jazz, hanging with his two rescue dogs, Basil Boy and Lucey Pickles, and cooking, using the herbs he grows in his garden.
“People can derive a great deal from the art of cooking. The ultimate reward for me is seeing the sense of confidence and pure joy that my students experience when they master the life skill of cooking through my instruction, and to help other chefs follow in my footsteps and create their own businesses and careers,” exclaims Chef Eric.
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Chicken Tikka Masala - La ricetta perfetta
ATTENZIONE: I 30 GRAMMI IN FONDO AGLI INGREDIENTI SONO DI ANACARDI, NON DI CORIANDOLO.
Diamo all'India ciò che è dell'India, e cioè non il fantomatico pollo al curry, bensì il chicken tikka masala! Nonostante la genesi incerta, è la vera ricetta franca di ogni menù di ristorante indiano, e da qui si parte alla scoperta di una delle cucine migliori del mondo.
La ricetta perfetta, in italiano, perchè davvero basta una foglia per domarli. I piatti.
La lista degli ingredienti la trovi pure qui
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