Roast Chicken w/ Brandy-Vanilla Butter

Roast Chicken w/ Brandy-Vanilla Butter

Ingredients:

4 tbsp unsalted butter, very soft

1 tbsp brandy (Christian Brothers works well)

2 tsp pure vanilla extract

1 1/2 tsp sugar

1 1/2 tsp sea salt

1 tsp fresh ground black pepper

1 3 1/2 to 4 lb chicken, patted dry with paper towels

Directions:
preheat oven to 400 degrees (or metric equivalent)

In a medium sized bowl whisk together butter, brandy, vanilla extract, sugar, 1/2 tsp sea salt, & 1/2 tsp black pepper until you form a smooth, supple compound butter. In the beginning it will seem like the butter mix is curdling but keep whisking until the ingredients submit to your whisking and form a well mixed compound butter.

Season the inside of the cavity with the remaining salt and pepper. Loosen the skin at the neck and carefully slide your fingers underneath, slowly lifting the skin from the meat. Divide the butter into fourths and take 1/4 of the compound butter and reach under the skin smearing the butter all over the meat. Be generous and reach down as far as you can, trying to get all the way down to the thighs.

Take another fourth of the butter and repeat the process on the outside of the skin, top and bottom, repeating until your fourth of butter is gone. (Think hot oil massage!)

Grab another section of butter and rub all over the inside of the cavity until the butter is gone. Work it into every section of the cavity, including the front and rear entrances. Lube it up good! 

Take remaining butter and roll in parchment paper or plastic wrap. Place in refrigerator.

Place the chicken on a baking or roasting rack set over a baking dish or roasting pan. Roast for one hour. Remove from oven and rub the outside of the chicken with the remaining butter until the butter is gone and the bird is dripping. Return to oven for fifteen minutes.

Remove from oven and set on a cutting board for ten minutes to allow the juices to return to the chicken then carve and enjoy.

North African Stew

Ingredients 

• 6 skinless chicken thighs cut into 2" cubes
• 3 cloves garlic, peeled and lightly crushed
• 2 cups carrot, peeled and cut into large dice
• 1 large eggplant (about 5 ½
• cups), peeled and cut into large dice
• 2 zucchini (about 3 ½
• cups), halved vertically and cut into 1/2 inch slices
• 1 head cauliflower florets (about 5 cups)
• 1 cup diced onion
• 1 14 1/2-oz cans stewed tomatoes
• 1 14 1/2 oz can tomato sauce
• 1 15-oz can garbanzo beans or chickpeas, rinsed and drained 
• 1 cup dried currants or raisins
• 1 cup sliced almonds
• 2 teaspoons kosher salt
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½
• teaspoons cayenne
• 1 teaspoon ground cinnamon
• 1 14 1/2 oz can chicken or vegetable broth

Directions

1. Place all the ingredients in a 6 quart slow cooker and stir to mix well.2. Cover and cook on high heat for 8 1/2 hours.
3. Verify seasoning and serve over couscous.
Note: If a thicker stew is desired, place 5 cups of the stew into a blender and puree until smooth. Then, stir puree mixture into the stew.

Chicken Whacked

Chicken Whacked                       Ingredients:

2 boneless chicken breasts,
breadcrumbs
4 eggs
pesto sauce
fresh shaved sharp provolone cheese
vegetable oil
4 long sandwich rolls
lettuce
tomato
red onion

Preheat oven to 350 degrees and heat vegetable oil over medium heat in a skillet or non stick pan. Butterfly cut the chicken breasts, then cut in half, creating four pieces, set aside. Beat the eggs in a mixing bowl. Place breadcrumbs on a plate. Dip each piece of chicken in the egg, letting the excess drip off. Coat chicken with breadcrumbs and fry for two minutes on each side. Remove from oil and pat away excess oil with a paper towel. Place chicken on an ungreased baking sheet and place in oven for twelve minutes. Remove chicken from oven and brush with pesto sauce and layer the provolone cheese on top. Return chicken to oven for five minutes to melt cheese. Remove from oven and place on sandwich roll with lettuce, tomato, and onion.