Rule of thumb: Keep frozen foods no longer than 6 months in the freezer. After that, toss it. Flavors and texture begin to change. I always write the date with a permanent pen on the plastic wrap and periodically do a clean sweep, tossing out old items or items with any visible freezer burn.
So succulent, so satisfying, sooooo easy!!!! Just follow these few simple steps and you are on your way to a perfect roast chicken:
1) After cleaning the chicken, pat it dry. I also like to truss the chicken which allows the bird to cook evenly, retain as much moisture as possible and improve the overall appearance.
2) Season the skin with salt and pepper. Stuff the cavity with your favorite herbs (I also like to add lemon slices) and salt and pepper. If you put the herbs directly on the skin they will burn when roasted at such high temperatures.
2) Since the dark meat takes the longest to cook, I like to sear each side of the chicken on the thigh/leg in a pre-heated very hot (oven safe) pan coated with oil.
3) Place the seared chicken directly in the oven and cook at 375-400 degrees (F) for 15-18 minutes per pound, rotating the chicken at least 2 additional times (second thigh side up, ending with the breast side up). This will help prevent the breast from overcooking.
4) Add your aromats (onion, celery, carrot, garlic) to the bottom of the pan about 10-15 minutes before the bird is finished cooking.
5) You will know the chicken is cooked when the joints become very loose and the juices run clear with no blood. An instant read thermometer inserted into the thickest part of the thigh should reads 165 degrees as well.
Cover loosely with foil if you see that it is browning too much.
Deglaze the bottom of the pan with water, wine, or stock to make a nice pan gravy. Thicken with a cornstarch slurry or roux if desired.
After receiving such great response to last week’s posting about Fish on Mondays, I thought I should share another buyer’s beware tip. You know all those pre-marinated items at your butcher or fish counter that sound delicious? Stay away!!! Typically, the protein used is leftover meat or fish with visible signs of aging. These signs can be disguised beneath a marinade sauce. Aha! It all makes sense. The kicker is these stores are even upcharging the item because of the marinade, and people pay! Making a profit at your health’s expense. Better idea, make your own marinade or buy some of my favorite Soy Vey perfect for summer grilling.
Ever wonder why a recipe calls for dredging a protein like fish or poultry in flour prior to cooking? The flour helps to seal in moisture and promote even browning. The key to this food tip, which most recipes do not say, is to dredge your protein IMMEDIATELY before cooking. I cannot stress this enough. If you let your portion sit covered in flour, the moisture will interact with the flour creating a dough. This dough will stick to your pan and get messy! And make sure your pan is nice and hot before you put your fish or poultry in it.
Also- another secret to the nice golden color is to leave your meat alone in the pan! Please don’t shake it around or flip it multiple times. Let the moisture evaporate. Once you see a nice golden brown crust start to form, then flip it! The protein will tell you when its ready. As The Beatles famously said “Let it Be” (although somehow I don’t think they were talking about fish)!
YUM – Sauteed Trout Almondine:
6 words to live by:
Do not order fish on Mondays.
Period.
Most restaurants want to get rid of leftover fish from the weekend (that was likely delivered the previous Thursday). Once fish is portioned, it only lasts a couple days in the fridge. You do the math!