Chef Johns Salt Roasted Chicken Recipes

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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



Jonathan Waxman's Roast Chicken image

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.

Free-range organic chicken, 3 1/2 pounds
Sea salt
black pepper
2 tablespoons extra-virgin olive oil
1 lemon (preferably Meyer)
1 tablespoon capers
2 anchovy fillets
3 cloves garlic (peeled, green germ removed)
1 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup arugula, chopped
1/4 cup basil leaves, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon tarragon leaves
1 tablespoon fresh chives
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1/4 teaspoon sea salt

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



Chef John's Nashville Hot Chicken image

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

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

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CHEF JOHN'S VERY BEST CHICKEN RECIPES

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  • Chef John's Chicken and Mushrooms. View Recipe. The trick to this super-simple recipe is to sear the chicken to a beautiful brown crust and cook the mushrooms until they give off their natural juices.
  • Quick Chicken Piccata. View Recipe. Chef John's chicken piccata has garnered well over 1,000 glowing reviews, and for good reason. It's as delicious as it is quick and easy to make, ready in less than 30 minutes.
  • Korean Fried Chicken. View Recipe. Twice-frying chicken results in extreme crispy excellence on the outside and juicy, tender goodness on the inside. "I've always considered myself something of a fried chicken expert," boasts Chef John.
  • Chef John's Tandoori Chicken. View Recipe. This is an easy variation on the Indian classic. The chicken is marinated in yogurt and a terrific mix of spices.
  • Chef John's Peanut Curry Chicken. View Recipe. This composite curry draws from many influences. The result is a wonderful combination of flavors, spices, textures, and colors.
  • Chef John's Salt Roasted Chicken. View Recipe. Remember the chicken and mushroom recipe above that only calls for a few ingredients? Here we go again. "This is one of those rare recipes where the name is the same as the ingredient list," says Chef John.
  • Chef John's Chicken a la King. View Recipe. "This classic comfort-food recipe is easy to adapt," says Chef John. "You can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand.
  • Chef John's Chicken Parmesan. View Recipe. With this chicken Parmesan, Chef John is shooting for something a little different. Unlike many restaurant preparations, Chef John's method doesn't overwhelm the chicken with sauce and cheese.
  • Grilled Five Spice Chicken. View Recipe. Chef John's version of a popular Southeast Asian grilled chicken dish features Chinese 5-spice seasoning (along with lime juice, ginger, garlic, chile sauce, fish and soy sauces, and rice vinegar).
  • Chicken Kiev. View Recipe. So remember the chicken and mushrooms recipe and the salt-roasted chicken recipe above that were super easy to make and required just a few ingredients?
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