January 27, 2016
Whoa! I just tried a dynamite chicken recipe from Martha Stewart and thought I would pass it on to our fabulous followers. It's quick, easy, doesn't take very many ingredients, and all of the chicken skin gets nice and crispy. Mmmm mmm....
Click the link above for the cast iron skillet method. I used my chicken baker. For those of you who have the luxury of a chicken baker, keep reading......or click the link. The instructions are nearly identical. You'll figure it out either way. ;)
All that you need:
Preheat oven to 450 degrees, with rack in lowest position.
Pat chicken dry with paper towels.
Rub skin with butter, and season with salt.
Fill Chicken Baker cup with stout beer.
Carefully transfer chicken to oven. Make sure the breast goes into the oven first and faces the oven wall. Roast for 20 minutes.
Baste with pan juices. Roast, basting twice, until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 155 degrees, about 25 minutes more.
Carefully remove skillet from oven. (Steady chicken with 1 hand, using paper towels or mitts to protect your hand.) Let chicken rest (it will continue to cook) until an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 10 minutes, then remove from baker.
Let chicken rest for 10 minutes before serving and enjoy!
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August 30, 2021