roasted chicken - Articles and Posts from Slashfood

Posts with tag roasted chicken

Zankou Chicken - Feast Your Eyes

Posted Nov 13th 2009 10:00AM by Alexa Weibel
Filed under: Poultry, Trends, Fast Food, Feast Your Eyes

These vibrant trays from Zankou Chicken has Beck singing their praises and the Los Angeles Times contending that there's "no better chicken anywhere."

As the fast food industry continues to expand, catering to more health-conscious foodies, Southern California chain Zankou Chicken is redefining the concept with its fresh Mediterranean cuisine. Renowned for its roasted chicken and pita bread baked on the premises, the chain also offers hummus, shawerma, falafel and a variety of kebabs, using 100 percent fresh products -- no cans, freezers, microwaves or preservatives -- and only the "finest ingredients."

But it's the secret Lebanese garlic sauce that's got Southern Californians hooked, a zesty combination of garlic, olive oil, lemon and potato, for texture, that has customers dipping in just about any item on the menu -- and proving that fast food may rise above the typical greasy-spoon burger joints of the past.

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Homemade Chicken Stock - Feast Your Eyes

Posted Sep 18th 2009 10:00AM by Alexa Weibel
Filed under: Feast Your Eyes

Photo: Elana's Pantryl, Flickr.

Ruining the flavor of an entire dish with overpowering canned stocks is a preventable tragedy. Instead, save money (and the dish!) by making your own using little more than a leftover chicken carcass.

Flickr user Elana's Pantry created this standard Gluten-Free Roasted Chicken Stock recipe by roasting a few vegetables (onion, garlic and carrot) then adding them to a pot of water with the carcass and herbs (parsley, bay leaves, thyme and celery leaves) and simmering the concoction for a good hour. She then strained them into these mason jars for attractive storage. Feel free to adjust the herbs to taste when making your own, which will keep well in the refrigerator for extra flavorful sauces, soups and more. They're even flavorful enough to be sipped on their own.

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Gwyneth Paltrow's Latest Project: Quick Roasted Chicken

Posted Jul 24th 2009 2:30PM by Sara Bonisteel
Filed under: Television/Film, Celebrities

Oscar-winner Gwyneth Paltrow has road-tripped through Spain with Mario Batali and Mark Bittman on "Spain On the Road Again," and the chefs' culinary know-how seems to be rubbing off.

The star of "Shakespeare in Love" has made a move towards her own cooking show with a roasted chicken how-to video she posted to her Web site Goop. During the nearly 8-minute video, the actress debones a chicken while talking about learning to cook while a 19-year-old student at the University of California at Santa Barbara.

"I was trying to be an actress as well so I kept driving down to LA to audition for movies, and my dad was there working. We sort of started getting into cooking together; we got sick of the frozen meatballs that were left in the freezer for us," Paltrow says. "It just became our thing. So we started watching a lot of cooking channels, and over the years its become a major passion."

Paltrow's Quick Roast Chicken and Potatoes after the jump.

Continue reading Gwyneth Paltrow's Latest Project: Quick Roasted Chicken

Tip of the Day: Get the most out of roasted chicken

Posted Nov 1st 2008 9:38PM by Max Shrem
Filed under: Poultry, Recipes, How To, Soups/Salads, Tip of the Day

Do you often make a roasted chicken and have leftovers? One of the best things about roasted chicken is that you do not have to waste any piece of the bird. Find out some quick and easy ways to get the most out of roasted chicken.

Continue reading Tip of the Day: Get the most out of roasted chicken

The Kitchn asks, lemon inside or out?

Posted Feb 26th 2008 10:02AM by Marisa McClellan
Filed under: Poultry, On the Blogs

I roasted my first chicken sometime in the spring of 2002. I was 22 and living on my own for the first time in my life. I bought the chicken at Reading Terminal Market, for the extravagant price of $13 (it seemed awfully spendy at the time since I was making approximately that much an hour). When I got it home, I rinsed it with cold water, patted it down with paper towels and perched it in a battered, shallow roasting pan that I had picked up at a thrift store. Following my mother's instructions, I sprinkled the outside with salt and garlic power. Inside, I slipped a halved lemon, a sprig of rosemary and a small, roughly chunked onion.

I've only very slightly improved on this method in the last six years. These days, I slip herbs under the skin, scatter whole cloves of garlic in the pan around the bird and rub the skin with a little butter in the final half hour in order to help crisp the skin. However, I always slip that halved lemon in the cavity. Over at the Kitchn, they've tested two roasted lemon chicken methods in an attempt to find a superior method. In one they perch lemon slices over the skin of the bird and in the other they put the lemon inside. Check out the post to see what they discovered.

What's your chicken roasting technique?

Don't like the mess of brining? Try dry brining instead

Posted Nov 16th 2007 4:02PM by Marisa McClellan
Filed under: Dinner, Poultry, On the Blogs, How To, Spices, Thanksgiving

I have always been intrigued by Zuni Cafe method of chicken roasting, in which you heavily salt the chicken and let it sit in the fridge for a couple of days. Yesterday over on the Epi Log Rick Rodgers wrote a post where he plays with this idea of dry brining and applies it to a Thanksgiving turkey.

He says, "How does this dry salt rub work? The salt draws a tiny bit of moisture from the bird and opens the skin pores. This moisture mingles with the salt and works its way into the turkey muscles, seasoning the bird throughout through osmosis. It is much less awkward than brining with gallons of salt water!"

Rick, you've got me pondering a dry brine, if not for this year, possibly for next. It sounds like a far easier and less messy way of imparting a whole lot of flavor into your bird. For full instructions on how to dry brine your turkey, make sure to read Rick's entire post because it is clear and well-written.

Chicken Parts and Cobb Salad: The Boston Globe in 60 seconds

Posted Nov 11th 2007 12:09PM by Bob Sassone
Filed under: Recipes, Newspapers, On the Blogs, In Sixty Seconds

Chocolate Chip Sour Cream Cake

A look at the cuisine of Iceland.
How to make a meal out of what you can buy at your small local grocer.
Can hard cider make a comeback?
It's holiday party season, and how about trying a crudites platter?
Here's a gift idea for the cook/sports fan in your family.
This week's recipes: Cobb Salad with Green Goddess Dressing, Mango-Red Pepper Salsa, Roasted Chicken Parts, and Chocolate Chip Sour Cream Cake.

One roast chicken that lasts all week

Posted Nov 1st 2007 9:39AM by Marisa McClellan

I am a huge fan of taking the leftovers from one dinner and turning them into something new for the next meal. I've often roasted a chicken for dinner one night, tucked some of the meat from the bird into sandwiches the next and then made soup out of what remains on the third night. However that cycle isn't particularly creative and I rarely vary it. And then I end up with an enormous pot of soup that I have to eat for days.

Over at An Obsession with Food, Derrick has posted about his chicken cycles, the series of dinners he creates from a single roast chicken. I was really impressed with the variety and creativity he puts into each dinner. It's a great thing to check out if you are in need of dinner inspiration and want to make your meat stretch for multiple meals.

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#	Blogger	Posts	Cmts
1	Slashfood Editor	81	0
2	Alexa Weibel	54	2
3	Sarah LeTrent	35	0
4	Hanna Raskin	31	0
5	Emily Farris	19	0
6	Jennifer Lawinski	16	0
7	Sara Bonisteel	14	0
8	Michael Thomas Hastings	10	0
9	David Koeppel	8	0
10	Jennifer Iserloh	8	0
11	Jose Ralat Maldonado	7	1
12	LeNell Smothers	5	0
13	Sarah Christine	5	0
14	Mike Pomranz	5	1
15	Kristine Hansen	5	0
16	Joshua M. Bernstein	5	2
17	Monika Bartyzel	4	0
18	Erin Meister	4	0
19	John Devore	4	0
20	Max Shrem	4	0

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Zankou Chicken - Feast Your Eyes

Homemade Chicken Stock - Feast Your Eyes

Gwyneth Paltrow's Latest Project: Quick Roasted Chicken

Tip of the Day: Get the most out of roasted chicken

The Kitchn asks, lemon inside or out?

Don't like the mess of brining? Try dry brining instead

Chicken Parts and Cobb Salad: The Boston Globe in 60 seconds

One roast chicken that lasts all week

Tip of the Day

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