Tag: America’s Test Kitchen

Spatchcocked Chicken for dinner

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The other day I was watching an America’s Test Kitchen video on spatchcocking a chicken.

Now I did it a bit differently. I used a non-stick pan over medium-low heat. To that I added a little bit of avocado oil. We’re talking about a teaspoon or so.

Took the backbone out of the chicken (It’s easy with decent kitchen shears) and then seasoned inside and outside with salt and pepper. Into the pan breast side down. It was awesome. Only did 4 minutes on each side over medium-low heat . The below is the result:

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I’d say mine is as gorgeous as the ATK chicken. The pepper is fresh ground and in fact those are the specks you see on the breast. It was awesome too – someone went back for the wings. All that’s left is the carcass which is in the freezer now, and the thigh/drumsticks.

Rao’s Lemon Chicken

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So I made the Rao’s Lemon Chicken recipe that was adapted by America’s Test Kitchen.

What can I say brined chicken then sauteed skin down in some oil and then a sauce with shallots, garlic, chicken stock, lemon juice and lemon zest. With a parsley, oregano and lemon mixture added in.

I have to say it  – it was EXCELLENT. I expected there to be a sharp citrus flavor from the lemon but nothing of the sort. It was a very mellow lemon flavor to it, more savory then sharp. Very nice and a hit in this house. Even the cat. Another dish approved by the resident feline.

No Easter Celebration in this Atheist House

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Instead I’ll just honor the pagans who the Christians stole and called Easter. In fact the Easter Bunny, the spring chickens, the egg hunts etc. are all stolen directly from pagan celebrations.

I’ll be doing lemon chicken a la America’s Test Kitchen. Interestingly they’re in the Seaport district of Boston – I know where it is. I worked two buildings down from them.

It’s just chicken parts, salt, pepper, flour on the chicken and then for the sauce some chicken stock, lemon juice, and lemon zest. Normal recipe calls for 2 cups of lemon juice, this on only calls for 1/4 cup plus a tablespoon of lemon zest.  I do love lemon chicken too. Add some capers and call it chicken picata.

In this episode they also did Chicken Marsala  – now I would need to go back to the supermarket to get the gelatin, the porcini mushsrooms, the brown mushrooms and the Marsala wine.

But I’ll do the lemon chicken first – got all the ingredients for the one. And it’s special in it’s own way. It comes from Rao’s Restaurant in NYC. And it’s adapted for the common kitchen. Nice job to the folks at America’s Test Kitchen.