Read e-book online 150 Things to Make with Roast Chicken: And 50 Ways to Roast PDF

By Tony Rosenfeld

ISBN-10: 1561588458

ISBN-13: 9781561588459

Who doesn't love roast chook? And the simplest half is that it's really easy to make. a hundred and fifty issues to Make with Roast bird takes an exceptional factor and makes it even higher. rather than one, roast chickens (or an immense roaster) on Sunday evening and you've obtained leftover makings for a minimum of one deliciously basic weeknight meal--choose from a hundred and fifty recipes for casseroles, soups, stews, stir-fries, and rice and pasta dishes, in addition to a raft of bird salads and wraps and meal-worthy salads that includes fowl. And to maintain issues fascinating, you could placed a distinct spin in your roast poultry for nearly per week of the 12 months, with rubs, glazes, marinades, and sauces

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Additional info for 150 Things to Make with Roast Chicken: And 50 Ways to Roast it

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In a large bowl, toss together the fennel, pears, oil, and thyme. Sprinkle generously with salt and pepper, about 1 teaspoon and 1⁄ 2 teaspoon respectively. Transfer to a large roasting dish and roast, flipping occasionally, until tender and browned in places, about 30 minutes. Serve immediately with a sprinkling of the tarragon and the shavings of Parmesan. Serves 4 as a side dish 1 tablespoons unsalted butter 1 tablespoon olive oil 3 cloves garlic, smashed 1 small head cauliflower, broken into small florets Kosher salt and freshly ground black pepper 1⁄ 2 cup Garlic-Thyme breadcrumbs (p.

Cook, tossing well, until the spinach wilts and becomes tender, about 3 minutes. Season with salt to taste and serve immediately. Braised Garlicky Collard Greens Serves 4 2 tablespoons olive oil 4 cloves garlic, thinly sliced 1 pound collard greens, washed and spun dry, stemmed, and cut into 3-inch pieces Kosher salt 1⁄ 2 cup low-salt chicken broth Spinach with Raisins and Pine Nuts Serves 4 2 cloves garlic, minced 2 tablespoons olive oil 1 pound spinach, heavy stems removed, washed, and spun dry Kosher salt and freshly ground black pepper 1⁄4 cup raisins 1⁄4 cup pine nuts, toasted in a dry skillet over medium-low heat until lightly browned 1⁄ 2 cup Garlic-Thyme Breadcrumbs (p.

2. O  nce the chicken is done roasting, pour the juices from the pan into a gravy separator or large measuring cup. Let sit for a couple of minutes, then pour or spoon off the layer of fat. Add these juices to the pan sauce, set over high heat, and cook for a couple of minutes to reduce it to a thick, glazy consistency. Season with salt and pepper to taste and serve spooned over the roast chicken. Wild Mushroom and Herb Jus Enough for 1 bird Enough for 1 bird 1 ounce dried shiitake mushrooms 1⁄ 2 ounce dried porcini mushrooms 2 cups boiling water 1 shallot, finely diced 2 tablespoons olive oil 1⁄4 cup dry sherry 1 tablespoon soy sauce 2 teaspoons fresh thyme Juices from the roasting pan Kosher salt and freshly ground black pepper 2 tablespoons chicken fat from the roasting pan or unsalted butter 1 clove garlic, minced 11⁄ 2 tablespoons all-purpose flour 1 cup low-salt chicken broth 1 tablespoon balsamic vinegar 1 teaspoon chopped fresh thyme Juices from the roasting pan Kosher salt and freshly ground black pepper 1.

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150 Things to Make with Roast Chicken: And 50 Ways to Roast it by Tony Rosenfeld


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