Recipe 1 : Lemon Chicken
- 1/3 cup coarse salt
- 3 tablespoons freshly squeezed lemon juice
- 1 five-pound roasting chicken
- 6 tablespoons unsalted butter, softened
- 8 fresh or dried bay leaves
- 4 lemons, quartered lengthwise
- 3 lemons, halved (optional)
- In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.
- Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.
- In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken’s skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.
- Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.
- Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees in the deepest part of the thigh when done. Serve warm or at room temperature.
Recipe 2 : Perfect Fried Chicken
- 6 cups nonfat buttermilk
- 1/4 cup plus 5 teaspoons coarse salt
- 1/3 cup hot sauce, such as Tabasco (optional)
- 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
- 3 cups all-purpose flour
- 1 tablespoon freshly ground pepper
- 1 1/2 teaspoons cayenne pepper
- 2 tablespoons baking powder
- 2 pounds vegetable shortening
- 6 tablespoons bacon drippings, (optional)
- Put buttermilk, 1/4 cup salt, and the hot sauce (if desired) in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 2 hours or overnight.
- Preheat oven to 200 degrees. Put flour, remaining 5 teaspoons salt, pepper, cayenne, and baking powder in a large resealable plastic bag. Shake vigorously.
- One at a time, place chicken pieces in bag, and shake to coat. Remove from bag, and shake off any excess. Transfer coated pieces to a wire rack set over a baking sheet. Let stand 30 minutes.
- Heat shortening (and bacon drippings, if desired) in two 10-inch cast-iron skillets over medium-low heat until it registers 375 degrees on a deep-fry thermometer. (Alternatively, use one skillet and half the shortening and drippings, and cook in batches.) Using tongs, place thighs and drumsticks in skillets. Fry until undersides are dark golden, 10 to 14 minutes. Turn pieces over; cook until dark golden all over and an instantread thermometer inserted into the thigh registers 170 degrees, another 10 to 14 minutes.
- Transfer to a wire rack (clean the rack that held raw pieces before reusing it) set over a baking sheet. Transfer rack and sheet to oven to keep chicken warm.
- Remove any bits of coating left in skillets with a slotted spoon; discard. Repeat process to fry breasts and wings, 10 to 14 minutes per side (cook until an instantread thermometer inserted into the breast registers 170 degrees).
Recipe 3 : Chicken with Feta Cheese
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 1 teaspoon dried oregano
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1/2 cup homemade or low-sodium store-bought chicken stock
- Juice of 1/2 lemon
- 2 tablespoons unsalted butter
- In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
- Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
- To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.
Recipe 4 : Buttermilk and Herb Marinated Chicken
- 1 cup low-fat buttermilk
- 1 tablespoon chopped fresh rosemary
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- Vegetable oil, for grates
- In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.