WOOD-ROASTED WHOLE SONOMA DUCK
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 425 degrees F.
- For the duck: Rub the duck with the olive oil, season it well with salt and pepper and place in a roasting pan breast-side up. Roast for 15 minutes, then shake the pan to release the duck and roast another 25 minutes. At this point, turn the duck onto the breast so it can baste in its own rendered fat. Roast another 25 minutes, then turn the duck again onto its back and cook for another 15 to 20 minutes. The duck skin should be golden brown and a thermometer placed in the thigh meat should register an internal temperature of 135 degrees F. Remove the duck from the pan, reserving the fat in the pan. Let the duck rest for 10 minutes, then slice into 8 pieces: 2 legs, 2 thighs, 2 wings and 2 breasts.
- For the Cabernet sauce: In a medium skillet over medium heat, heat the olive oil. Add the duck neck and chicken thighs, skin-side down, and saute until golden brown and the fat has rendered, about 10 minutes.
- Meanwhile, in a large skillet over medium heat, add the butter followed by the onions, garlic and shallots. Saute until translucent, 5 to 6 minutes. Add the cognac and cook for 2 to 3 minutes. Add the Cabernet Sauvignon and bring to a simmer. Add the duck neck, chicken thighs, bay leaves, sage, thyme, parsley, chives and chicken stock. Bring to a simmer and cook, uncovered, for 20 minutes.
- For the mushroom ragu: In a heavy saucepan over medium heat, add 2 tablespoons of the butter. Add the mushrooms and cook gently for 7 to 8 minutes; season with sea salt and cracked black pepper. Then add the sherry, garlic, onion and half of the scallions and cook for 4 minutes. Add the ginger, 2 tablespoons butter and the remaining scallions and cook another 2 to 3 minutes. Set aside.
- For the radishes: Put the radishes in a pot and cover with cold water. Bring to a boil, add salt and cook until the radishes are just tender. Drain.
- In a separate saucepan over medium heat, add the poached radishes and 1 tablespoon of the rendered duck fat and saute until golden, 7 to 8 minutes. Check for seasoning.
- For serving: Preheat the oven to 300 degrees F.
- Reheat the duck meat on a sheet tray until warmed through, about 4 minutes. Place the mushroom ragu and radishes on a platter. Cut each breast into four pieces and place on a platter with the thighs and legs. Top with the Cabernet sauce.
ROAST CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and pepper. Roast the chicken, 5 minutes. Remove the chicken and carefully shake it to ensure that it does not stick to the bottom of the pan. Return to the oven to roast, 20 more minutes. Baste the chicken and continue to roast, basting every 5 minutes, for 30 minutes. Add the carrots, garlic and onions and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh (avoiding bone) reads 155 degrees F, about 20 minutes more.
- Place the chicken on a cutting board with the vegetables. Skim the fat from the pan, leaving about 2 tablespoons. Place the pan over a burner and add the flour. Cook until browned, then add the wine. Scrape out all the pan juices and the wine-flour mixture into a small saucepan. Cook for 3 minutes, then add the cream and remaining 2 tablespoons butter, whisking. Season with salt and pepper. Slice the meat off the bird and add the cooking juices to the gravy. Place the sliced meat on a platter and sauce with the gravy. Garnish with the vegetables.
GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Provided by Melissa Clark
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
- Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
- Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.
More about "jonathan waxmans roast chicken recipes"
CHEF JONATHAN WAXMAN REVEALS HOW TO ROAST PERFECT CHICKEN
Web Apr 27, 2011 35K views 11 years ago Learn more about The Italian, My Way at http://books.simonandschuster.com/Ita... Barbuto chef Jonathan Waxman reveals the secrets behind his signature dish: …
From youtube.com
Author Simon & Schuster BooksViews 35.3K
From youtube.com
Author Simon & Schuster BooksViews 35.3K
JONATHAN WAXMAN'S FAMOUS ROAST CHICKEN RECIPE
Web Jun 15, 2014 Jonathan Waxman's Famous Roast Chicken Recipe - Hanging with Harris 75,075 views Jun 15, 2014 Chef Jonathan Waxman of Barbuto in New York, and the newly opened Adele's …
From youtube.com
Author hangingwithharrisViews 76.4K
From youtube.com
Author hangingwithharrisViews 76.4K
JONATHAN WAXMAN’S ROAST CHICKEN – LEITE'S CULINARIA
Web Jun 13, 2021 Place the chicken halves, skin side up, in the roasting pan and drizzle with the remaining oil. Roast the chicken until cooked through and the internal temperature …
From leitesculinaria.com
5/5 (1)Total Time 1 hr 30 minsCategory MainsCalories 693 per serving
From leitesculinaria.com
5/5 (1)Total Time 1 hr 30 minsCategory MainsCalories 693 per serving
- When ready to serve, return the bird to the roasting pan and place back in the oven for 5 to 8 minutes to warm through. Remove and cut the bird into serving pieces. Cut each breast in half and cut the thighs from the legs. Serve with the salsa verde, if desired.
CHICKEN AL FORNO WITH SALSA VERDE RECIPE - JONATHAN …
Web Dec 6, 2013 Cut the chicken in half through the breast and season with salt and pepper. Set the chicken skin side up in a roasting pan and drizzle with the oil; add the lemon …
From foodandwine.com
5/5 Category DinnerAuthor Jonathan WaxmanTotal Time 1 hr 45 mins
From foodandwine.com
5/5 Category DinnerAuthor Jonathan WaxmanTotal Time 1 hr 45 mins
22 RECIPES - JONATHAN WAXMAN IDEAS | RECIPES, JONATHAN WAXMAN, …
Web I just discovered this amazing recipe Braised Short Ribs by Chef Jonathan Waxman! Panini Sandwiches Grilled Sandwich Soup And Sandwich Wrap Sandwiches Salad …
From pinterest.com
From pinterest.com
BEST JONATHAN WAXMANS ROAST CHICKEN 29378 RECIPES
Web Steps: Preheat the oven to 450 degrees F. Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and …
From alicerecipes.com
From alicerecipes.com
JONATHAN WAXMAN’S ROAST CHICKEN RECIPE | RECIPE - PINTEREST
Web Jan 26, 2015 - 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 …
From pinterest.com
From pinterest.com
JONATHAN WAXMAN'S ROAST CHICKEN {RECIPE} - PINTEREST
Web And that's about as creative as I can get about roast chicken. Sometimes, it's just best to keep simple things. Pinterest. Today. Explore. When autocomplete results are available …
From pinterest.com
From pinterest.com
JONATHAN WAXMAN'S ROAST CHICKEN {RECIPE} - THE DELICIOUS LIFE
Web DIRECTIONS Preheat the oven to 425 degrees F. Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and …
From thedeliciouslife.com
From thedeliciouslife.com
JONATHON WAXMAN’S ROASTED CHICKEN WITH SALSA VERDE
Web Jun 15, 2020 For the chicken. Pre-heat the oven to 200°C. To prepare the chicken, spatchcock it first then, cut in half (see below for 'How to Spatchcock' or ask your butcher …
From louskitchencorner.freybors.com
From louskitchencorner.freybors.com
OUR BEST ROAST CHICKEN RECIPES - RECIPES FROM NYT COOKING
Web Our Best Roast Chicken Recipes is a group of recipes collected by the editors of NYT Cooking. ... Jonathan Waxman’s Roast Chicken Glenn Collins, Jonathan Waxman. …
From cooking.nytimes.com
From cooking.nytimes.com
FOOD AND WINE ROAST CHICKEN AND MORE WHOLE CHICKEN RECIPES
Web Nov 23, 2022 Roast Chicken with Cilantro-Mint Chutney. Jen Causey. Roast chicken, whole or separated into pieces, benefits brilliantly from chutney-based marinades. You …
From foodandwine.com
From foodandwine.com
ROAST CHICKEN WITH SALSA VERDE AND ROASTED LEMONS - FOOD & WINE
Web Jan 1, 2016 Directions Preheat the oven to 450°. Arrange the chicken skin side up on a rack set over a baking sheet. Rub with 2 tablespoons of the olive oil; season with salt …
From foodandwine.com
From foodandwine.com
RECIPES | GUY'S RANCH KITCHEN | FOOD NETWORK
Web Guy's Ranch Kitchen Recipes Showing 1 - 15 of 574 Roasted Sweet Potato Coins with Port Salute, Marcona Almonds and Bourbon Spiced Cranberries Recipe courtesy of Damaris …
From foodnetwork.com
From foodnetwork.com
BEST JONATHAN WAXMANS ROAST CHICKEN RECIPES
Web Place the chicken halves on a platter, and drain excess fat from the roasting pan. Let rest for at least 30 minutes. While the bird is roasting, soak the capers in cold water for 1 …
From alicerecipes.com
From alicerecipes.com
OTTOLENGHI'S CHICKEN MARBELLA RECIPE - THE TELEGRAPH
Web Apr 15, 2023 1. Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date molasses, along with ¾ teaspoon of salt and a …
From telegraph.co.uk
From telegraph.co.uk
THE BEST RECIPES FROM GUY'S RANCH KITCHEN - FOOD NETWORK
Web 1 / 61 Peach Jam and Bourbon Pecan Baked Alaska To save some time during prep, Maneet uses store-bought moon pies as the base for this decadent dessert. Get the …
From foodnetwork.com
From foodnetwork.com
BARBUTO'S "POLLO AL FORNO AKA ROASTED JW CHICKEN" - UNTOUCHABLES
Web Watch Jonathan Waxman prepare the dish that he has become famous for at West Village staple Barbuto, roasted JW chicken.Subscribe: http://www.youtube.com/sub...
From youtube.com
From youtube.com
JONATHAN WAXMAN'S FAMOUS ROAST CHICKEN - FOOD & WINE
Web Oct 14, 2022 This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde. CON POULOS Get the …
From foodandwine.com
From foodandwine.com
You'll also love