Do something historic
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wrote on 29 Jan 2021, 18:42 last edited by
I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.
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wrote on 29 Jan 2021, 18:43 last edited by
I have been doing air fryer hot ham and cheese sandwiches lately. I took an idea from George's mayo steaks, and put a thin layer of mayo on the outside of the bread as well as the inside. They turn out great. 380 degrees for 9 minutes.
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wrote on 29 Jan 2021, 18:44 last edited by
Nordic Ware for the win!!!!
Love their stuff.
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I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.
wrote on 29 Jan 2021, 18:44 last edited by@horace said in Do something historic:
I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.
It becomes a Butt pan. Versatility.
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@horace said in Do something historic:
I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.
It becomes a Butt pan. Versatility.
wrote on 29 Jan 2021, 18:52 last edited by -
@horace said in Do something historic:
I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.
It becomes a Butt pan. Versatility.
wrote on 29 Jan 2021, 22:37 last edited by@mik said in Do something historic:
@horace said in Do something historic:
I can't look at the Bundt pan chicken without laughing. Somehow it is even more evocative than beer can chicken.
It becomes a Butt pan. Versatility.
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wrote on 30 Jan 2021, 06:58 last edited by
That first chicken picture.....
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I was going to make this this weekend!
Bundt Pan Roast Chicken
1 whole chicken (3 1/2 to 4 pounds)
2 teaspoons herbes de Provence (see Cook's Note)
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
4 cloves garlic, 3 smashed and 1 finely grated
Zest of 1 lemon and juice of half
1/2 teaspoon paprika
1 tablespoon roughly chopped fresh Italian flat-leaf parsley leavesRub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.
wrote on 30 Jan 2021, 12:17 last edited by@george-k said in Do something historic:
I was going to make this this weekend!
Bundt Pan Roast Chicken
There's a variant of this which is somewhat popular in certain "redneck" clubs over here, where the chicken sits on a beer can.
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@george-k said in Do something historic:
I was going to make this this weekend!
Bundt Pan Roast Chicken
There's a variant of this which is somewhat popular in certain "redneck" clubs over here, where the chicken sits on a beer can.
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wrote on 30 Jan 2021, 15:12 last edited by
Spatchcocking chicken is the way to go.
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wrote on 30 Jan 2021, 15:26 last edited by
@mik said in Do something historic:
Spatchcocking chicken is the way to go.
I've never tried it with chicken. I did a turkey breast, and it was not easy to do!
Got recipe?
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wrote on 30 Jan 2021, 15:37 last edited by Mik
Bigger bird.
Spatchcocking is more a technique than a recipe. You cut the backbone out then flatten the spread out chicken as much as possible. That way you can point the dark meat to the hotter part of the grill or oven (back) and it cooks more evenly, especially indirect grilling.
Link to video -
wrote on 30 Jan 2021, 19:14 last edited by
Every time I see your pic, George, it looks like the chicken is talking to you. I'm trying to figure out what she's saying.
"Oh my! And we only just met! I can't believe you talked me into doing this. ... Wait, why do you have that knife in your hand?"
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wrote on 31 Jan 2021, 01:31 last edited by
Very very tasty. Lot's of lemon and herb. The potatoes were very good and garlic-ey.
Although the thermometer said it was at 165, I would have liked a bit crisper skin. 75 minutes next time.
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wrote on 31 Jan 2021, 04:46 last edited by
Looks great, George. I've never cooked one that way. Looks easy and yummy.
