A Baked Chicken Recipe For National Poultry Day – March 19th 0

March 19th is National Poultry Day. Here’s a recipe for a baked chicken dish, courtesy of Chicago’s Benny’s Chop House. The chicken is marinated in advance and cooked in the oven, resulting a chicken dish that moist and flavorful.

BennysChopHouse_HalfChicken
(Photo: Tim Turner)

Benny’s Chop House Half Chicken “Under the Brick” Recipe
Ingredients:

Chicken:

  • Naturally fed or organic chicken, just half of it
    (Each whole chicken serves 2 – 4)

Marinade:

  • 1 cup of chopped red onion
  • 2 whole lemons cut and squeezed
  • 3 teaspoon chopped garlic
  • 3 teaspoon chopped shallot
  • 10 sprigs of rosemary chopped
  • 10 sprigs of thyme chopped
  • ¼ cup chili flakes
  • 2 quarts of quality vegetable oil
  • 12 – 15 oz. boned half chicken

Preparation:

Place chicken breast into marinade, completely submerging it for 24 hours.

Other Ingredients:

  • ¼ cup vegetable oil
  • salt and black pepper
  • 1 lemon slice
  • 2 sprigs of thyme
  • 1 cup of roasted chicken stock

Directions:

Preheat oven to 425 degrees. Strain ¼ cup of the marinade liquid into a large sized sauté pan and place over a medium-high heat. Remove the half chicken from the marinade, season with freshly crushed pepper and salt. Place the chicken in the pan skin side down, allowing the skin to begin to turn a medium golden brown color (about 5-6 minutes).

Place a brick or large flat stone that is wrapped in aluminum foil on top of the chicken and place the pan into a 425 degree oven for 20 to 25 minutes. After cooking, carefully remove the pan from the oven then the brick from the chicken.

Remove the half chicken from the pan and allow it to rest on a side plate or resting rack if you have one. Discard the excess oil from the pan and add the chicken stock. Be sure to wait for the pan to cool slightly before adding the chicken stock, the slice of lemon and the sprigs of thyme. Allow this mixture to heat to a slight boil, and then reduce to a light simmer. At the very last minute, lightly whisk in 1 tablespoon of unsalted butter to the sauce, season as needed.

Pool the finished sauce in the center of plate and then place the half chicken onto the sauce. Garnish with the fresh lemon zest or slice and thyme sprigs.

And if you’re in the Chicago area, stop by Benny’s Chop House to try to original “Under the Brick” Chicken dish. Benny’s Chop House is located at 444 N. Wabash Ave, in Chicago, IL.

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Chocolate Carrot Truffles Recipe 0

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

Chocolate Carrot Truffles

Ingredients (12 pieces):
  • 1/2 cup shredded carrots, set some aside for garnish
  • 1/2 cup shredded coconut, set some aside for garnish
  • 1/4 cup roasted, unsalted almonds
  • 1/4 cup roasted, unsalted cashews
  • 1 tablespoon peanut butter, or nut butter of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • salt

Directions:

  1. Line a standard size sheet pan with parchment and set aside.
  2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
  3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
  4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
  5. Chill in the freezer for 15 minutes.