My favorite roasted chicken recipe, via Alton Brown.
40 Cloves and a Chicken
Recipe courtesy Alton Brown
Show: Good Eats
Episode: The garlic one
1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper
Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
I love cooking a French baguette along with the chicken. I then either dip the bread in the oil or spread the roasted garlic on it.
Nikpack
player of Celeiros
-At the cleric meeting-
DARTENIAN says, "I think we all need to get down and pray for bit-based experience."
>DARTENIAN clears his throat.
My favorite roasted chicken recipe on 05/17/2007 04:29 PM CDT
Re: My favorite roasted chicken recipe on 05/17/2007 06:59 PM CDT
Heh, I bow down before the culinary geekness that is AB.
Here's one of my favorite AB recipes.
Who Loves Ya Baby*-*Back?
Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Rib For All Seasons
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Denz
Join Dragonrealms:The Fallen
And Play DR the way it was meant to be played
Customer service should never be considered an expense, It's an investment in the future
Here's one of my favorite AB recipes.
Who Loves Ya Baby*-*Back?
Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Rib For All Seasons
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Denz
Join Dragonrealms:The Fallen
And Play DR the way it was meant to be played
Customer service should never be considered an expense, It's an investment in the future
Re: My favorite roasted chicken recipe on 05/17/2007 08:10 PM CDT
<<Heh, I bow down before the culinary geekness that is AB.
Yeah, you can't beat him, but I've already sung his praises here. I will say I am usually not as anal about my cooking as he proclaims we should be. But that's OK, he's the only anal cook I have ever seen.
<<Here's one of my favorite AB recipes.
<<Who Loves Ya Baby*-*Back?
Amazing, a man who will share his dry rub recipe. I about died when I watched that episode.
Nikpack
player of Celeiros
-At the cleric meeting-
DARTENIAN says, "I think we all need to get down and pray for bit-based experience."
>DARTENIAN clears his throat.
Yeah, you can't beat him, but I've already sung his praises here. I will say I am usually not as anal about my cooking as he proclaims we should be. But that's OK, he's the only anal cook I have ever seen.
<<Here's one of my favorite AB recipes.
<<Who Loves Ya Baby*-*Back?
Amazing, a man who will share his dry rub recipe. I about died when I watched that episode.
Nikpack
player of Celeiros
-At the cleric meeting-
DARTENIAN says, "I think we all need to get down and pray for bit-based experience."
>DARTENIAN clears his throat.