Traditional recipes

Chile-Butter Roast Chicken

Chile-Butter Roast Chicken

There will be lots of delicious pan juices in the baking dish when the chicken is done, which is a great reason to serve this with rice, mashed potatoes, or a batch of polenta. This recipe is presented to you by Samsung.

Ingredients

  • Handful of cilantro, leaves and stems separated
  • 1 Thai chile, stem removed
  • 2 garlic cloves, finely grated
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 1½ tsp. Morton kosher salt, divided
  • 1 lb. shallots, peeled, halved if large
  • 2 3½–4-lb. whole chickens, each cut into 8 pieces

Recipe Preparation

  • Preheat oven to 425°. Process fennel seeds in a food processor until broken down to a coarse powder. Coarsely chop cilantro stems and add to food processor. Add chile, garlic, butter, and 1 Tbsp. Diamond Crystal (or 1½ tsp. Morton) salt. Finely grate orange zest directly into food processor bowl; reserve orange. Pulse to incorporate. (Alternately, finely chop fennel seeds, chile, and garlic. Transfer to a small bowl. Add orange zest and butter and mix with a wooden spoon.)

  • Divide shallots between two 13x9" baking dishes. Pat chicken pieces dry. Using your fingers, gently separate skin from flesh, taking care not to tear the skin. Season chicken on both sides with 2 Tbsp. Diamond Crystal total (or 1 Tbsp. Slide a scant teaspoon of chile butter under skin of each piece, then rub any leftover butter onto skin. Arrange chicken on top of shallots skin side up and dividing evenly between baking dishes. Quarter reserved orange and place 2 pieces cut side up in each pan.

  • Roast until chicken is deep golden brown and cooked through, 55–60 minutes. Let chicken rest 10 minutes. Transfer chicken, shallots, and oranges to a platter. Spoon pan juices over, then squeeze orange wedges over. Top with cilantro leaves.

  • Do Ahead: Chile butter can be made 3 days ahead. Cover and chill.

Recipe by Yewande KomolafeReviews Section

Samin Nosrat’s Buttermilk-Brined Roast Chicken

Recently, we were able to take a trip to visit our COVID-vaccinated parents/grandparents. Yay! My mother-in-law made us a delicious buttermilk-brined roasted turkey breast. I had already bookmarked this recipe, so I had to make it myself after we returned home. Yum.

This recipe is from The New York Times, contributed by Samin Nosrat. Using this simple brine, the meat was incredibly moist and tender. The skin also browned beautifully. I marinated the chicken for 24 hours, used a 10-inch cast iron skillet for roasting, and served the chicken with broccoli, gold potatoes, and sweet potatoes that I roasted simultaneously in the same oven. Easy and absolutely perfect.

  • 1 chicken (3 1/2 to 4 pounds)
  • Kosher salt
  • 2 cups buttermilk (I used low-fat)
  1. The day before you plan to cook the chicken, remove the wing tips by cutting through the first wing joint with poultry shears or a sharp knife.
  2. Season chicken generously with salt and let it sit for 30 minutes.
  3. In a glass measuring cup, stir 2 tablespoons of kosher salt into the buttermilk to dissolve.
  4. Place the seasoned chicken in a gallon-size (or 2 gallon-size) resealable plastic bag and pour in the buttermilk.
  5. Seal the bag, removing as much air as possible, place in a rimmed dish or plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but it’s not essential. (I turned it upside down after 12 hours.)
  6. Remove the chicken from the fridge an hour before you plan to cook it.
  7. Heat the oven to 425 degrees with a rack set in the center position. (I set my oven to convection roast.)
  8. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can. (I just let it drip off.)
  9. Tightly tie together the legs with a piece of butcher’s twine.
  10. Place the chicken in a 10-inch cast iron skillet or a shallow roasting pan.
  11. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.)
  12. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
  13. Rotate the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, and/or the internal temperature reaches 165 degrees F on an instant read thermometer. If the skin is getting too brown before it is cooked through, use a foil tent. (I tented the chicken in this step after 20 minutes.)
  14. Remove from the oven and let it rest for 10 minutes before carving and serving.

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Recipe Summary

  • 2 tablespoons plus 1/2 teaspoon butter, at room temperature
  • 1 shallot, finely chopped (about 2 tablespoons)
  • 1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
  • 1 tablespoon finely chopped pickled jalapeno chile
  • 1 tablespoon fresh lime juice
  • 2 teaspoons ground coriander
  • Coarse salt and ground pepper
  • 1 whole chicken (3 1/2 pounds)
  • 2 large onions, thickly sliced
  • 1 lime, cut into 8 wedges (optional)

Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat pat skin back down. Tie chicken legs together with cotton kitchen twine tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer place chicken on top.

Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil let rest 10 minutes (the temperature will rise by about 5 degrees).

On baking sheet, stir onions together with pan juices. Carve chicken serve with onions and, if desired, lime wedges.


Spatchcocked roasted chicken

You can tell a lot about a cookbook by its first and its last recipe. Like a long meal, the first thing you’re given to eat can determine your dining experience, and your last mouthful is often what you remember, regardless of what came before it. The first recipe of Elisabeth Prueitt’s new cookbook, “Tartine All Day: Modern Recipes for the Home Cook,” is a simple gremolata (three ingredients, including the pinch of salt four lines of directions). And the last: marshmallows.

In between there are about 200 more recipes and well over 300 pages from Prueitt, the co-founder, with her husband, Chad Robertson, of Tartine Bakery in San Francisco, as well as tips and menus and pretty pictures. But if you think about it, those two recipes are just about right. The gremolata is simple, classic, deeply flavorful, crazy fresh. The marshmallows are playful, silly yet technically proficient, perfect for an award-winning pastry chef and the mother of a 9-year-old daughter — Prueitt is both. One recipe takes a visit to a farmers market, or maybe just the bottom of the refrigerator, and a little knifework. The other requires a candy thermometer and sugar-cooking, copious whipping of egg whites and some fancy pastry chef flavorings. Both recipes work perfectly both you can make and make again, fitting them into dozens of meals. Or you just read about them (appetizer, mignardise) and go straight to the everyday portion of the program, the pages and pages of stuff you’ll want to make tonight for dinner. Cheesy garlic bread. Spatchcocked chicken. Apple pie.

What makes this book interesting is that it’s not only a window into a James Beard Award-winning pastry chef’s own counter space, but it also functions as a kind of mid-career coda. Tartine Bakery is 15 years old (it’s become a San Francisco institution) the cookbook that was born from that bakery, Prueitt’s “Tartine,” came out in 2013, and has become in a staple on most bakers’ shelves. Last summer, Prueitt and Robertson opened Tartine Manufactory, a 5,000-square-foot restaurant, ice cream shop, bakery and coffee shop in San Francisco they’re opening a second Manufactory in downtown Los Angeles this year. If you’re a Tartine fan, as many of us are, “Tartine All Day” is a way to experience some of Prueitt’s recipes without having to wait in line at her restaurants.

As befits a fairly traditional cookbook, the recipes are divided into the expected chapters: breakfast and brunch, soups, mains, etc. There are lovely, if too few, photos by Paige Green, and lots of handy narrative, headnotes and menus — likely with the help of Prueitt’s coauthors, Jessica Washburn and Maria Zizka. Those recipes, as Prueitt points out in her book’s chatty introduction, are formatted — as are “The Joy of Cooking” and “Mastering the Art of French Cooking” — with the ingredients and instructions side by side. It’s a smart conceit, as it not only visually aligns her with those two classics, but it makes the book feel even more workmanlike and pragmatic than it does already: It’s a cook’s book, a family book, a home kitchen book.

That said, it isn’t really a book for beginners. Many of the recipes assume kitchen knowledge and a serious pantry, filled with specialty ingredients. An excellent blueberry cobbler, for example, requires brown and white rice flour, oat flour, arrowroot starch and kefir. If, however, you’re gluten intolerant, as Prueitt is, these specialty ingredients are likely what you already have in your pantry — and this book is exactly the family cookbook you’ll want.

To remove the backbone from the chicken, use a large, sharp knife or very sharp kitchen shears and work on a secure cutting board. The best way to do this is to place a dampened towel on top of your work surface and set the cutting board on top of it. Hold the chicken upright, so that its back faces you. The back will come out in a long strip about 1¼ inches wide, so place your knife a little more than ½-inch to the right of the spine and cut down the length of the back. I find it easiest if you go down one side halfway, then the other side halfway, and so on, until the entire back is cut out. It generally takes a few cuts to do this. Discard the backbone.

Lay the chicken flat, with the uncut side facing up. In some cases, the breastbone may need to be pushed on a bit to flatten it more. The legs should be pointing outward from the body rather than inward toward each other. Separate the breast meat from the skin and slip about half of the thyme leaves under the skin on the surface of the meat. Repeat for the thighs with the remaining thyme. Rub one-quarter of the salt over the underside of the bird and rest on the skin side, making sure to get some under the wings and thighs. There should be a little less on the wings and a little more on the breast, legs, and thighs. Place the bird skin-side up on a platter and refrigerate, uncovered, for at least 3 hours or up to 1 to 2 days.

When you are ready to roast the chicken, place a pizza stone on the floor of your oven and heat the oven to 450 degrees for at least 30 minutes. Transfer the chicken to a baking sheet and set it aside to come to room temperature while the oven and stone are preheating.

Set the baking sheet directly on the stone and roast the chicken for 25 to 35 minutes, rotating the baking sheet after about 15 minutes so the chicken cooks evenly. Use an instant-read thermometer to check for doneness. The center of the thigh should reach 170 degrees and the thickest part of the breast should reach 160 degrees (it will continue to cook after it comes out of the oven). Remove the pan from the oven.

Transfer the chicken to a cutting board and cool for at least 10 minutes before slicing and serving.


Try this for even more char and grilled flavor. For a charcoal or gas grill, grill the corn on a rack of a covered grill directly over medium heat for 20 minutes, turning every 5 minutes. A few minutes before serving, remove outer dark husks, peel back remaining husks and remove silks. Brush with 1 tablespoon of the Chile Butter.

To keep grilled corn warm, cover with foil and let stand up to 10 minutes. Store prepared Chile Butter, covered, in refrigerator up to 1 week. Let stand at room temperature 1 hour before serving.

When shopping for corn look for corn with golden to brown silks and healthy green husks. Once you've got the kernels off, keep the cobs to add to soups and sauces for a bit of sweetness.

Nutrition Facts (Oven-Roasted Chile Butter Corn)


Roasted Corn with Four-Chile Butter

1. Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles set aside.

2. Preheat the oven to 375ºF.

3. Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.

4. Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.

5. Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.


Recipes: The Stagecoach Inn’s Herb-Roasted Chicken and Agave Old Fashioned

We’ve been watching the renovation of the Stagecoach Inn in Salado, Texas, with great anticipation. The building’s exterior and the restaurant meld Southern and Texan sensibilities with a casual, keen eye toward a historicity without fussiness.

And now, the motor court-style inn’s 48 guest rooms are open. There are hand-built custom beds, lighting fixtures, and Mexican tile. Four of these rooms are suites, featuring balconies and patios. The whole property exudes an escape-from-the-city resort feel. Being situated on the banks of Salado Creek sure doesn’t hurt.

“We are excited to finally be able to share what we’ve been working on the past two years,” says co-developer Clark Lyda. “Stagecoach Inn and its generations of guests hold a special place in our hearts and we hope the efforts to revitalize and honor this treasured landmark will be appreciated by all who walk through its doors.”

No longer will guests need to come from another property to dine at the renovated restaurant, where hushpuppies with whipped honey butter and bone-in tomahawk pork chop with citrus-chile butter and black-eyed peas with kale are served alongside the Lot 10 Hibiscus Margarita and the Shady Villa cocktails. Folks can simply scoot in from their rooms. Or they can grab a bite from the pool bar, where the full menu is also available. We recommend the roast chicken and agave old fashioned cocktail. And if you can’t make it to the Stagecoach Inn, we have the recipes below.


Garlic Chile Butter Sheet Pan Dinner with Carrots, Broccoli & Potatoes

  • 4-6 bone-in chicken thighs with skin on
  • 1 pound baby gold potatoes, peeled & quartered
  • 1/2 pound rainbow carrots, halved lengthwise
  • 1/2 pound broccoli crowns, cut into small florets
  • 1 red onion, sliced thin
  • Extra Virgin Olive oil
  • Salt & Pepper

Hatch Chile Garlic Herb Sauce:

  • 1/2 cup unsalted butter, melted
  • 2 tablespoons finely chopped roasted Melissa’s hatch chiles (see instructions on how to roast hatch chiles below)
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried cumin
  • 1/2 teaspoon dried coriander

Instructions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with non-stick spray or line with foil.

In a small bowl, whisk together the melted butter, chopped chiles, brown sugar, lemon juice, garlic, oregano, cumin and coriander. Season with salt & pepper to taste.

Place the chicken thighs. potatoes, carrots, brussel broccoli and red onion in a single layer onto the prepared baking sheet. Drizzle the potatoes, carrots, broccoli and red onion with olive oil and season with salt and pepper. Toss to coat. Spoon the garlic herb sauce over the chicken thighs.

Place in the oven and cook for 25-28 minutes or until chicken reaches an internal temperature of 165 degrees F.

Serve immediately and garnish with fresh parsley if desired.

Put on a pair of rubber gloves. Wash the chiles and pat dry. Place peppers directly on a grill/stove flame until the skin blisters and becomes slightly charred on all sides. Once the skin is evenly charred, place hot roasted chiles in a paper or plastic bag, or a bowl covered with plastic wrap or a towel. Let the chiles “sweat” for 15 minutes. The steam will help loosen the skin. Peel off the skin and dice the chiles.


Use real butter

Recipe: green chile sauce

Spring cleaning never happens as it should in the springtime, because I’m busy skiing. Neglected sections of the house are taken care of in fits and spurts of inspiration or at the breaking point of tolerance. Our microwave handle broke off last winter, so we’ve managed by pushing the door up and out without a handle. The gutters need cleaning. Obsolete electronics, #6 styrofoam pieces, and used cooking oil all await the day they will be driven to Boulder to be responsibly recycled. Oh, but I cleaned my refrigerator and freezer this week. That is like a Christmas horror movie of sorts… finding forgotten gems and then finding the REALLY forgotten gems that have evolved hair and legs and personalities of their own. All this to tell you that I unearthed a jar of matcha green tea powder in the freezer. It’s a lovely shade of green and has a wonderfully nutty herbal aroma. It was buried behind the frozen passion fruit pulp and hunks of frozen Virginia ham. I intended to use this instead of the old, tired, faded matcha that was in the cupboards – the one that I used in the green tea crème brûlée recipe. So, sorry about that.

In other news, Kaweah is back to her quirky self aside from what I call her random hot flashes. I think one of the meds gets her pretty hopped up such that she experiences panting episodes from time to time. She behaves the same way when there is raw beef in the kitchen (or anywhere, really).

kaweah checks out the dinner table to see what’s what



Passing storms are a regular occurrence around here in summer and early fall. With our big sky views, we usually see sunshine and rain simultaneously… and that can mean rainbows. I caught this one a couple of weeks ago in Crested Butte that I forgot to share. I swear I’ve seen more rainbows in Crested Butte than anyplace else.

the sky looked like it was glowing



The end of summer becomes of frenzy of favorites. Our local tomatoes are at their peak and the freestone varieties of Colorado peaches arrive at the farmer’s market. I can’t get enough of the sweet corn ears from Olathe, Colorado. For the past few years, Hatch green chiles have found their way from New Mexico into our markets and of course, our hearts (and mouths). It’s to the point where I am turning down offers from various family members to score me several pounds of roasted New Mexico green chiles because I can pick the fresh ones and roast them myself each August. We love them on burgers, in stews, on pizza, and in sandwiches, and so much more.

my first batch of the season

roasting to char the skins



I nabbed many pounds of fresh green chiles last week to roast and peel and freeze. I maintain a stash of green chiles in the freezer throughout the year. That’s what prompted me to clean the freezer – to take stock of my green chile inventory. The oldest green chiles get used first because they grow spicier with time in the freezer. Jeremy asked why I prefer to roast my own rather than purchasing them already roasted or already diced. I like picking the fattest, meatiest chiles because they roast better and don’t tear apart as easily. Those are the ones I like to reserve for making chile rellenos. Also, I’m way more meticulous about peeling and deseeding my chiles. I guess I feel I can do it better.

de-seeding



In New Mexico, when you order most plates (unless it’s tacos) your server will ask, “red or green?”. They mean red chile sauce or green chile sauce. They don’t mean chili as in chili with beans, beef and all that stuff. They mean REAL red chile sauce or green chile sauce. I usually answer red, because it is my favorite. But green has a lovely sweetness to it that marries well with a good enchilada or tamale. If you want both, answer “Christmas.”

diced green chiles, onion, garlic, chicken broth, olive oil, tomatoes, salt, cumin, flour

chopped and ready to cook



The majority of the prep is the knife work. If you can’t source fresh or roasted green chiles, try to find them in frozen sections of grocery stores. You can use store-bought canned green chiles, but they really are a different (and sadly flavorless) beast altogether.

sauté the onions and garlic



The bulk of the time will be spent simmering the sauce. Mine got quite thick two or three times, so I added more broth to keep it from burning. I left my chiles chunky, but you can also purée the sauce for a smooth texture. The minimum recommended time for simmering is 30 minutes, but I let it go an hour until things began to soften and break down a little bit.

add tomatoes, chile, and cumin

sprinkle salt to taste when the sauce is done cooking



The heat or spiciness of the green chile sauce will depend on the heat of your chiles. You can buy mild, medium, or hot. I happened to have a few bags from the previous year that were nice and spicy – just enough kick to make it exciting, but not so much that you’re gasping after each bite. And it was still quite sweet and full of green chile flavor. Homemade is the best.

green chile sauce

amazing with pork tamales!



Green Chile Sauce
[print recipe]
based on this recipe

1 tbsp olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
1 tbsp flour
1/2 cup chicken stock (I used 2 cups) – you could use vegetable stock
2 cups roasted green chiles, peeled, seeded, chopped
1/2 cup tomato, diced (fresh or canned, I used fresh)
1/2 tsp ground cumin
salt to taste

Heat the oil in a sauté pan over high heat. Add the onions and sauté for a few minutes. Add the garlic and cook until the onions are soft. Stir in the flour and cook for 2 minutes. Slowly add the chicken stock while constantly stirring to mix it into the flour and onions. Add the chiles, tomatoes, and cumin. Stir until everything is evenly distributed. When the sauce comes to a boil, reduce to a simmer and cover with a tight-fitting lid. Simmer for at least 30 minutes. I simmered for an hour. Add more water or stock if the sauce gets too thick or dry. Add salt to taste. Makes 3 cups. Store in the refrigerator or freeze.


more goodness from the use real butter archives

14 nibbles at “time to hatch a plan of action”

I scored hatch chiles for the first time in Bellingham, WA at Haggen. Been looking for them since your post many years ago and excited to use them. I roasted and deseeded them and kept the stems on like you mentioned. Can’t wait to use them in chile rellenos and for green chile sauce!

oh my, that looks like a dish of summer…

Here in NJ I haven’t seen Hatch chilis, but I do the same thing using poblanos. I always have a bag of IQF roasted and diced poblanos in my freezer to use as needed. My favorite is a corn tortilla topped with refried beans, cheese, a bit of salsa, a fried egg and some of the chili pieces, topped with another tortilla and cooked in a fry pan til crispy and hot. In fact, I think I’ll go make that right now…

I had the good fortune as a teenager to live in a New Mexico town 45 minutes south of Hatch ( I left a week before I turned 19, heading to MCRD, Parris Island, SC.) I always looked forward to our drive to Hatch to get a huge gunnysack full of green chile to roast every summer. It was a huge undertaking but so worthwhile. The downside is that I have been living in the Midwest for over 40 years and cannot get the fantastic Big Jim Hatch chile I grew to love and have craved. There simply is NO substitute. Perhaps someday, Lady Luck will smile down on me and I’ll be able to move back to my home town.

I love the angle of the rainbow. Can’t say I’ve ever experienced that view! Nice.

Oh meh gawd those chillis look delicious!

And isn’t good pain management amazing go Kaweah!

I got my first batch of chilies, too! Love them every which way, but I keep mine simple with no tomatoes and cumin. Yours looks great though and since I have a lot of chiles, I must try a batch like this, too!

Shoshanna – mmmm, sounds great!

Carole – I understand. I used to have problems getting Hatch chiles when I lived in Ithaca, NY. Hopefully they’ll make their way out to you soon!

Jane – yes, I LOVE the Big Jims. I bet you miss those wonderful skies in NM. Hoping you’ll get back there someday xo

jill – that’s what they call it! :)

Abbe – it’s a lovely sauce. Although I too am perfectly happy with roasted green chiles any old way :)

Very fun thing to learn on the chilies! Christmas please!

I miss the stuffed sopapilla’s at los cuates in albuquerque. When i see “Hatch” on the chilis, i get as many as i can. Was only able to get 4 the last time. Will be making this tomorrow.

The only packaged available where i live are canned and not good at all.

I’m excited to make this! I love green sauce. To clarify, though: did you really use two cups of stock instead of 1/2 cup? Did you add it all at once or throughout the simmering process?

Sarah – yes, I used 2 cups, but I added over time as the sauce got thick and dried out.


Hatch Chile Butter

Creamy and spicy, the Hatch Chile Butter is perfect for grilled corn, esquites, or simply on a tortilla.

  • 1 lb unsalted butter (*I used salted and omitted adding salt at the end)
  • 3 roasted Hatch chiles
  • 1 tbsp chopped garlic (*Next time I am going to roast the garlic)
  • salt and pepper
  • 1 tsp mild Hatch chile powder (*Melissa's Produce sells a great selection. )

Mix together with the finely diced Hatch chiles, chopped garlic, Hatch powder, salt and pepper.

I can eat Hatch Chile Butter on a warm tortilla every morning for the rest of my life!