Vinegar Roast Chicken

Poulet au Vinagre, or vinegar chicken, is a famous Paul Bocuse recipe. A genius, genius recipe. His features tomatoes, which serves as a great acidic counterpoint to the vinegar.

Before I knew that this was in fact a world-famous concept of his, I cooked up a recipe for vinegar chicken years ago, found somewhere on Pinterest when I would spend hours a day pinning other bloggers’ posts.

Because this has the right elements, this roast chicken realizes the vinegar sauce from my memory. And I’ve regularly been making vinegar-y chicken, usually served with basmati rice, ever since.

I love vinegar. And brine. Pickled, salty anything and everything. By a quick scan of the recipes I post here, that’s pretty obvious. The reason I’m telling you this? To reinforce that if you like the same flavor profiles I do, trust me, this recipe will scratch your proverbial itch for vinegar.

I recently heard from someone on a health kick who said that they started adding vinegar to chicken and other saucy, red meat-based dishes. It’s a flavor booster, much like adding spices. It seems like vinegar does something to bolster protein, almost making them taste more calorie-heavy than they actually are.

I think that’s what this sauce does. It’s one of those “magic” sauces. The honey, garlic, chicken stock, tomato paste, butter and vinegar all condense down to this perfect combination of sweet, sour, salty and garlicky. With an added emphasis on the sour. Take out the butter, and I’m pretty sure it would be just as damn good.

Alas. This blog isn’t about leaving out the butter. Not here. This place is holy ground as far as butter is concerned, and I’m planning on keeping it that way.

With this relatively simply-prepared chicken and buttered rice, you really get a taste for the sauce. You will end up spooning more and more of it over additional helpings. Or at least I do.

Do you cook any meat-based recipes that have vinegar as a secret ingredient? I’d love to hear about them!

I N G R E D I E N T S

Serves 2.

  • 1 4 to 5 lb. chicken, giblets removed
  • 1 1 / 2 cups red wine vinegar
  • 3 cups chicken stock or broth
  • 2 tablespoons honey
  • 4 tablespoons tomato paste
  • 1 bulb garlic, plus 4 cloves garlic, minced
  • 1 / 2 large yellow onion, small diced
  • 1 stick butter, room temperature, salted or unsalted
  • Lemon slices, for garnish
  • 2 cups basmati rice
  • 4 cups water, plus 1 cup
  • Salt, as needed
  • Pepper, as needed

D I R E C T I O N S

  1. Preheat the oven to 350*.
  2. Take the chicken out of the fridge and allow to come to room temperature, about 1 hour. Pat the skin dry, including the cavity, with a paper towel.
  3. After an hour, sprinkle the cavity liberally with salt and pepper, and put a garlic bulb, cut in half lengthwise, in the cavity of the chicken. Truss the chicken legs with kitchen twine, and tuck the wings under the body of the chicken.
  4. Take 1 / 2 stick of softened butter, and rub all over the chicken. Slide your hands under the skin on either side of each breast, making sure to coat the top breast meat with the softened butter as well. Heavily sprinkle the outside of the chicken with salt and pepper.
  5. In the meantime, heat the red wine vinegar, tomato paste, chicken stock or broth, 1 cup water, honey, minced garlic and diced onion over simmering heat for 5 minutes or so, until reduced slightly. Remove from the heat and set aside.
  6. Nestle the chicken in a small pan, barely big enough to hold the chicken. Pour the sauce in the pan around the chicken (not on top of the chicken), put lemon slices down the spine of the chicken, if desired, and place in the oven. Roast the chicken for 1 hour to 1 hour & 30 minutes, until the temperature of the chicken reaches 165* or you cut the groove between the leg and the breast and the juices run clear.
  7. In the meantime, run the rice under cold water in a sieve for a few minutes to remove extra starch. Put the rice in a small saucepan with 4 cups water, and simmer on medium heat until al dente consistency, about 8 to 10 minutes, depending on the rice cooking instructions. Strain, return the rice to the pot, and add the remaining half of the stick of butter, stirring until melted. Set aside covered with a lid to keep warm until serving.
  8. Remove the chicken from the pan, turning the chicken upside down to allow any remaining juices to pour out of the cavity. Carve the chicken using Julia Child’s technique (carving starts at about 26:00). Retain the lemon slices and garlic bulb for garnish on the serving platter, if desired.
  9. Pour the roasting pan sauce into a pourable serving dish. Serve the chicken on a platter family style alongside a serving bowl of the buttered basmati rice.

Butter-Poached Shake & Bake Drumsticks

I have no excuse for this one. I just know, that you know, you want to eat it.

There’s a butter poaching technique I saw used on steaks – and I knew I wanted to try it immediately. But this poaching process is simplified. No removal of the fat solids. No monitoring the liquefied butter to ensure it remains at exactly 135*. And most importantly, no baby pool sized vat of melted butter. A couple of sticks will do just fine.

Poach what, though? I thought drumsticks, because I’ve been getting back into them. My parents used to make them for us all the time as kids. I loved Shake and Bake night. If I was lucky, I even got to do the shaking! Anyone else know what I’m talking about?

I’m not sure why I took such a long hiatus from drumsticks – because they are a perfect poultry cut. And unabashedly cheap.

I’m a dark meat person for life. I’ve never bit into a piece of dark meat that wasn’t moist and flavorful as hell. Even if it wasn’t cooked perfectly. A chicken breast? Yeah, you can overcook it. We’ve all made that mistake before.

The other flavor I incorporated is an unmistakably American snack staple. Cheddar and sour cream – specifically, that yummy, dairy-laden powder you taste on Lay’s Cheddar & Sour Cream Potato Chips.  My boyfriend and I snack on that stuff like fiends. And when crushed into granules, I couldn’t think of a more delicious coating to flavor chicken.

The longer you poach these drumsticks in the butter, meat exposed to the liquid, the better they will be.  Like any marinade, protein will assimilate whatever liquid it’s submerged in. Being careful to abide by an appropriate don’t-leave-chicken-outside-the-fridge-for-too-long span of time for poultry, I poached the chicken in butter for about an hour.

Don’t be wary about serving these butter-soaked haunches of meat – I think if you set the right tone for your eaters, as in, this is a special caloric occasion, everything will go over completely fine.

And use whatever potato chips you want for this. I don’t think you can top Cheddar & Sour Cream, but I’ve been wrong before.

What crunchy coatings have you used on baked chicken?  I’ll be making this again, probably sooner than I should. 😊

I N G R E D I E N T S

Serves 2.

  • 6 chicken drumsticks
  • 1 / 2 cup panko breadcrumbs
  • 1 / 2 of an 8 1 / 2 oz. bag of Lay’s Cheddar & Sour Cream potato chips
  • 2 sticks butter, salted or unsalted
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper

D I R E C T I O N S

  1. Preheat the oven to *350.
  2. Melt the butter in a pan with high sides, that’s snug enough to fit the drumsticks in one layer.
  3. Remove the butter from the heat, wait until the butter is cooled, about 5 minutes, and submerge the chicken, letting the chicken sit in the butter for up to an hour, turning occasionally.
  4. In the meantime, crush the potato chips in a large Ziploc bag with a mallet or rolling pin. Add the panko bread crumbs, garlic powder, salt and pepper, seal the bag, and shake to combine.
  5. After an hour, remove the chicken from the butter and add the drumsticks to the Ziploc bag. Seal the bag, and shake until all pieces are coated.
  6. Place the drumsticks on a sheet pan, and bake for 1 hour, turning the pan half way through for even cooking.
  7. Serve hot.

Cream of Chicken Soup with Crispy Chicken Skin

You know that can of Campbell’s Cream of Chicken Soup that’s been sitting in your pantry?

In a pinch for casseroles, there’s nothing more handy than the premade stuff we’ve all been eating since childhood, whether we knew it or not. But eating it out of the can on its own can be a disappointing experience.

So why not make it at home?

Think of it like a creamy soup – but glorified chicken goodness. If you’re really going for a decadent soup, especially one where the chicken-ness is center stage, homemade chicken stock is the must of musts.

Here’s my secret to great chicken stock – go easy on yourself, and allow room to be versatile with substitutes. It’s more important to have homemade chicken stock on hand, than to go for the store-bought stuff just because you were missing an ingredient necessary to satisfy a recipe requirement. No onions? Use the scallions in your fridge. No fresh parsley? Use dried parsley.

When I cook chicken stock, my proportions of vegetables and herbs that go with the chicken are different every single time, with the exception of equal proportions carrots, celery, along with a bulb of fresh garlic and a small handful of black peppercorns.

In my experience, you typically need to have those flavor profiles to get that homey “chicken stock” taste – but the other flavor enhancers are entirely up to you. Parsnips, fresh herbs, onions – whatever it is.

And when it comes to the type of chicken used to produce the stock, we all know a whole, fresh chicken is the gold standard. In my case, it’s a matter of using up a frozen chicken carcass and some unwanted giblets, maybe a couple of bone-in frozen chicken thighs. It’s all chicken, and it’s all full of flavor (in some cases, maybe more so), so why waste it?

This soup is really as simple as pulling together a roux like you would for any gratin or cheese sauce, adding some homemade chicken stock, and throwing in some chicken-complimentary veggies like carrots and celery.

The pièce de résistance in this recipe, though, is the crispy chicken skin. Which frankly is so good I’d recommend eating it on its own, or serving it as a party appetizer. It’s up there with bacon in my book.

And I’m pretty sure if it hasn’t taken off already as the new trendy culinary “thing,” it’s on its way up.

To prepare the chicken skins, if you have the time, allow them to dry out in the fridge overnight seeped in a layer of salt – this is all in an attempt to dehydrate the skin as much as possible. It’ll make for an assuredly crispy bite.

But if you don’t have the time, or forget, which I’ve been known to do in make-ahead recipe steps like this one, you can always just throw them immediately in the oven.

My mind started to wander to all sorts of types of cream-of soup possibilities – cream of mushroom and tomato are classics – but then I thought of cream of beef, poblano pepper, pumpkin, olive oil. I’m likely to do some experimenting. Stay posted. 😊

I N G R E D I E N T S

Serves 2.

F o r  t h e  C h i c k e n  S k i n s

  • Skin from two chicken breasts
  • Salt, as needed
  • Pepper, as needed
  • Olive oil, as needed

F o r  t h e  S o u p

  • 4 to 6 tablespoons flour
  • 1 liter homemade chicken stock, recipe below
  • 6 tablespoons butter, salted or unsalted
  • 2 stalks celery, cut thin
  • 1 cup whole milk
  • 1 tablespoon salt, plus additional as needed
  • 1 teaspoon pepper, plus additional as needed
  • Crusty baguette, for dipping

F o r  t h e  C h i c k e n  S t o c k

  • Approximately 3 pounds chicken pieces
  • 3 carrots, cut into large pieces
  • 3 stalks celery, cut into large pieces
  • 1 garlic bulb, cut in half crosswise
  • 3 tablespoons salt
  • 1 tablespoon black peppercorns
  • 1 bunch fresh herbs, tied with kitchen twine
  • Enough water to barely cover the chicken and other ingredients

D I R E C T I O N S

  1. Salt the chicken skin heavily and cover with a damp paper towel, leaving in the fridge overnight.
  2. Boil the chicken stock ingredients for 6 hours, until the vegetables are falling apart and the chicken meat is dry. Strain the chicken stock through a colander into a large bowl. Store the stock in quart containers.
  3. Preheat the oven to 350*. Put the chicken skins on parchment paper on a baking sheet, brush with olive oil and sprinkle with salt and pepper, and place a heavy casserole dish on top of the chicken skins to flatten so they bake evenly. Bake for 35 to 40 minutes, until golden brown.
  4. Melt the butter in a pot, and add the celery, sautéing for 4 or so minutes on medium heat until the vegetables soften. Add the flour, and whisk until the flour and the butter form a thick paste. Add the milk, and whisk until incorporated. Still on medium heat, add the chicken stock, stirring until the soup begins to thicken. Taste for seasonings, adjusting as necessary. The soup is done when it reaches a clam chowder consistency.
  5. Plate the hot soup, topping with crispy chicken skin, serving with crusty French baguette for dipping, if desired.

 

 

Apple Cider Roast Chicken

Ina Garten is famous for her roast chickens, especially the ones she makes each Friday for Jeffrey when he comes home for the weekend. I love that about her. When you see how she prepares the chicken, it’s incredibly simple. I have rarely seen her use anything beyond salt, pepper, olive oil, a bulb of garlic cut in half and stuffed inside the cavity, with some potatoes or lemons in the pan. With that many roast chickens under her belt, I have to assume she knows something we don’t.

Her Roast Engagement Chicken for example is perfectly simple – and completely encapsulates her style of cooking.

There’s really not too much work that goes into roasting a chicken – it’s something you can do without reading a recipe. Ruth Reichl recently posted a tweet illustrating exactly how simple roast chicken can and should be:

Just roasted a fresh Kinderhook Farm chicken.  Did nothing – put it into a hot oven. Best chicken I’ve ever tasted.

While this roast chicken calls for a slew of ingredients, it’s really up to you which spices to include. I went for a series of warm, autumn spice flavors. The apple cider works here the same way applesauce goes so well with pork.

I love allspice, cloves and star anise. Some folks don’t like the licorice flavor of star anise – so I’d encourage them to leave it out.

If you do like this combination of flavors – know that if you fill a shallow pan with simmering water and add a splash of vanilla, along with a handful of these spices, your kitchen is going to smell like autumn bliss for hours. I do this every so often and it puts me in a cozy cold weather mood.

There’s wiggle room with the vegetables as well – parsnips, sweet potatoes or other autumn root vegetables would be delicious. Just make sure you keep a savory element, allium vegetables like garlic and onions help offset the sweetness of the cider, cinnamon and vanilla.

Happy roasting, friends! 😊

I N G R E D I E N T S

Serves 2.

  • 1 4 to 5 lb. fresh chicken, giblets removed
  • 1 stick room temperature butter, salted or unsalted
  • 3 carrots, peeled and cut into 2 – 3 inch pieces
  • 2 medium russet potatoes, cut into 2 – 3 inch pieces
  • 1 small white onion, cut into quarters
  • 1 cup pearl onions, peeled and parboiled
  • 2 cups apple cider, plus 4 tablespoons
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon cloves
  • 3 star anise
  • 1 tablespoon allspice (not ground)
  • 2 cinnamon sticks
  • 1 tablespoon salt, plus additional as needed
  • 1 tablespoon pepper, plus additional as needed
  • Olive oil, as needed

D I R E C T I O N S

  1. Preheat the oven to 350*.
  2. Take the chicken out of the fridge and allow to come to room temperature, about 1 hour. Pat the skin dry, including the cavity, with a paper towel.
  3. After an hour, sprinkle the cavity liberally with salt and pepper, and put the quartered onions inside. Truss the chicken legs with kitchen twine.
  4. Combine the butter, 4 tablespoons apple cider, apple cider vinegar, vanilla extract, cinnamon, nutmeg, allspice, a pinch of salt and a pinch of pepper. Gently loosen the top layer of the skin above each of the breasts with your fingers, and evenly distribute 1 / 3 of the butter mixture under each half of the chicken. Place one cinnamon stick under each half as well. Then rub the remaining 1 / 3 of the butter mixture over the rest of the chicken.
  5. Stud the top of the chicken with the cloves, and dot with star anise down the spine of the chicken. Sprinkle the chicken evenly with approximately 1 teaspoon of salt and 1 teaspoon of pepper.
  6. Toss the carrots, pearl onions, and potatoes with enough olive oil to moisten and a large pinch of salt and a larch pinch of pepper.
  7. Place the vegetables in the bottom of the pan. Pour the 2 cups of cider into the pan with the vegetables. Place the chicken on top of the vegetables.
  8. Cook the chicken for 20 minutes per pound – periodically removing the chicken from the oven and basting it with the cider juices from the bottom of the pan, approximately 2 to 3 times while cooking.
  9. To test the doneness of the chicken, cut the groove between the leg and the breast, and if the liquids run clear, the chicken is done. Or, wait until the chicken breast reads *165 on a kitchen thermometer.
  10. To serve the chicken, remove the star anise cinnamon sticks, and carve using Julia Child’s technique (carving starts at about 26:00). If you want a thicker sauce for serving, remove the pan juices to a saucepan, and simmer until it thickens to desired consistency.
  11. Plate the vegetables, juices and all, with the chicken presented on top.

 

Buffa-nero Chicken Nuggets with Lemon-Lime Gorgonzola Dipping Sauce

I have this running joke that I’m a hot sauce addict.

Thank God for science, because we can prove that eating the capsaicin in chili peppers results in the release of endorphins, giving hot sauce an addictive quality. So I guess it isn’t so much a joke as an actual fact.

But I’m living in the right time and place. Because nowadays, there’s more hot sauces to choose from than we know what to do with. I love discovering new brands in the grocery store, because each one has their own flavor profile and affinity to certain foods that I can tease out over time.

More often than not, I’ve found that hot sauces tend to fall into one of these buckets.

  • Cayenne Pepper-Based Hot Sauces
  • Green Hot Sauces (Jalapeno, Serrano, Poblano)
  • Very Hot Hot Sauces (Ghost Pepper, Scotch Bonnet, Habanero)
  • Smoky Hot Sauces (Chipotle)
  • Buffalo Wing Hot Sauces
  • Authentic Asian Hot Sauces
  • Authentic Mexican Hot Sauces

At any given time, you will find somewhere between fifteen and twenty hot sauce bottles on the door of my fridge.  There is a systematic approach to this madness. Some of the hot sauces are sparingly reserved for select foods – while others can go on just about anything.

Here’s a look into the best food & hot sauce combinations I’ve pinpointed in over a quarter lifetime of trial and error. Most are pretty obvious, but some are unexpectedly perfect when you take that bite. And because some of the hot sauces I’d like to call out by name are hard to come by – i.e. bought at an airport in Mexico, I’m just including the easy-to-find varieties you can buy almost anywhere.

  • Tabasco (Original) – Runny Eggs, Burritos, Raw Seafood, Potato Salad, Clam Chowder
  • Tabasco (Chipotle) – Steak, Chicken, Mixed Kebabs, Ribs, Rice Bowls, Roasted Nuts
  • Tabasco (Jalapeno) – Beans, Lentils, Bruschetta, Guacamole
  • Tabasco (Scorpion) – Ceviche, Honey-Mustard Sauce, Hearty Seafood, Tamales, Polenta, Onion Dip, Scotch Eggs
  • Crystal – Macaroni & Cheese, Fried Chicken, Hashbrowns, Sausages, Biscuits, Pot Pies, Gratins, Grits
  • Texas Pete’s (Original) – Mashed Potatoes, Pot Roast, Jambalaya
  • Cholula (Original) – Scrambled Eggs, French Fries, Grilled & Roasted Vegetables, BLTs, Tomato Soup
  • Cholula (Green Pepper) – Lamb, Hot Dogs, Cheeseburgers, Corn Salad, Avocados
  • Cholula (Chili Garlic) – Fried Rice, Chili, Roasted Chicken, In Salad Dressings, Hummus, Popcorn, Chicken Tenders
  • Sriracha – Salads, Soups, Pizza, Sushi, Hard Boiled Eggs, Slaws, Mixed into Ranch Dressing, Mixed into Ketchup
  • Tapatio – Mixed into Pico de Gallo, Enchiladas, Tacos
  • Valentina – Cocktails, Mixed into Queso, Refried Beans, Breakfast Burritos
  • Frank’s RedHot (Wings Sauce) – Buffalo Chicken Dip, Cobb Salad, Chicken-Fried Steak, Pasta Salad

What are some of your must-have combinations? Any hot sauces you swear by? If it’s as good as you say it is, I guess you’re giving me the go ahead to buy just one more bottle. Right?

I N G R E D I E N T S

Makes approximately 40 nuggets.

  • 2 large boneless, skinless chicken breasts, cut into cubes
  • 2 cups habanero hot sauce of your choosing
  • 1 habanero, minced
  • 2 sticks butter, melted
  • 3 cups buttermilk
  • 3 cups flour
  • 6 tablespoons garlic powder
  • 4 tablespoons cayenne pepper
  • 4 tablespoons salt
  • 2 tablespoons pepper
  • 24 oz. vegetable or canola oil

F o r  t h e  L e m o n – L i m e  G o r g o n z o l a  D i p p i n g  S a u c e

  • 1 / 2 cup sour cream
  • 1 lemon, juiced & zested
  • 1 lime, juiced & zested
  • 4 oz. Gorgonzola, crumbled
  • Pinch of salt
  • Pinch of pepper
  • Pinch of sugar

D I R E C T I O N S

  1. Put the chicken cubes in the buttermilk and allow to marinate in the fridge for at least 30 minutes.
  2. Combine the dredge ingredients – the flour, cayenne pepper, garlic powder, salt and pepper in a large shallow bowl. Set aside.
  3. Melt the butter, and combine it with the hot sauce and minced habanero. Set aside.
  4. Combine the dipping sauce ingredients in a bowl, and allow to sit in the fridge while you prepare the rest of the dish.
  5. To dredge the nuggets, remove the chicken from the buttermilk, roll in the flour, put back in the buttermilk and coat, and then roll in the flour a second time. Repeat for all chicken cubes, placing them in one layer on a large clean plate.
  6. In the meantime, heat the oil on medium heat in a large skillet. Make sure there is about an inch of oil in the skillet, adding more if needed. Heat until you can feel the heat rising off the oil. To test if the oil is ready, put a pinch of flour into the hot oil and see if it begins to bubble and sizzle. If it’s too hot or too cool, adjust the heat.
  7. Once the oil is ready, place the nuggets in the oil with tongs, being sure not to crowd the meat. When you see the chicken is golden brown on the underside, flip the chicken to the other side to finish frying. Remove the cooked chicken and place on a paper towel-lined plate.
  8. Once all the chicken nuggets are cooked, toss them in a large bowl with the hot sauce mixture until all nuggets are completely coated with the sauce.
  9. Serve immediately alongside the dipping sauce.