Chicken and Egg - Janice Cole [2]
One of of my favorite pans for roasting a chicken, especially when it’s surrounded by vegetables or other ingredients, is a large, rimmed baking sheet, which is also known as a half-size sheet pan or jelly-roll pan. The bottom half of a broiling pan or a roasting pan with low sides is also a good choice. A small, rimmed baking sheet, also known as a quarter-size sheet pan, is perfect for roasting chicken breasts, thighs, and other pieces.
Rimmed Baking Sheets
Large: 18 by 13 by 1 inches
Small: 13 by 9 by 1 inches
Techniques
Cooking Eggs
Many of the egg recipes in this book call for cooking the eggs until the whites are firm and the yolks are still soft. If you prefer firmer yolks, continue to cook the eggs for a slightly longer time.
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Cooking Chicken
Pat the chicken dry thoroughly before cooking. Excess moisture will prevent browning and crisping.
Always heat the pan until hot before browning chicken. If the pan isn’t hot enough, the chicken’s juices will start to flow, and the meat will steam, rather than brown.
Do not crowd the pan. If necessary, brown or cook the chicken in several batches.
Always start with the top (the skin side) of the chicken breast down; it will brown better and have a nicer appearance.
Many of the recipes in this book call for cooked chicken meat. Feel free to use any leftover chicken you have available, or purchase a rotisserie chicken (preferably one that was humanely raised). To poach the chicken, see Chicken and Egg Salad Sandwiches with Fresh Dill Mayonnaise. You can also sauté, roast, or grill the meat.
NUMBER OF Boneless SKINLESS Breast Halves Weight Cups of Cooked Chopped Chicken
1 6 ounces 1
2 12 ounces 2
3 18 ounces 3
4 1 ½ pounds 4
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Grilling
If you have a gas grill, preheat it on high heat until the grill is hot. When ready to grill, reduce the burners to the grilling temperature recommended in the recipe. High heat is about 500°F on the grill thermometer, medium is about 350°F, medium-low is about 325°F, and low heat is about 300°F.
For a charcoal grill, light the coals and let them burn until covered with a thin layer of gray ash. Rake the coals over the bottom of the grill. To judge the temperature, hold your hand about 6 inches above the coals. For high heat, you should be able to keep your hand there for only 3 seconds before it feels uncomfortably hot. For medium heat, you should be able to last 7 seconds; for medium-low heat, about 10 seconds; and for low heat, about 12 seconds.
To oil the grill grate before you put on the chicken, wad some paper towels into a ball and dip lightly in oil. Use grilling tongs to wipe the grill grate lightly with the paper towels.
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Measuring Flour
I measure flour by spooning it into a measuring cup and leveling it off without tapping. One cup of all-purpose flour weighs 4.4 ounces, and 1 cup of bread flour weighs 4.8 ounces.
Table of Contents
Dedication
INTRODUCTION
CHAPTER ONE Why Chickens?
CHAPTER TWO Early Spring
Extra-Creamy Scrambled Eggs over Buttermilk-Chive Biscuits
Chicken Crazy
Fluffy Omelet with Early Spring Herbs
Poached Eggs over Spring Watercress and Croutons
Lemon-Tarragon Deviled Eggs
Tossed Greens with Strawberries, Avocado, and Farm-Fresh Eggs
Chicken and Egg Salad Sandwiches with Fresh Dill Mayonnaise
Fettuccine with Crisp Bacon, Spring Mushrooms, and Eggs
Ready to Take the Chicken Plunge?
Chicken Breasts with Bunches of Chives
Roasted Chicken Thighs with Feta and Cherry Tomatoes
Fast and Crispy Roast Chicken
Herb-Buttered Chicken with Spring Vegetables
How to Enjoy Chickens Without the Hassle
Rhubarb-Ginger Custard Bars
Hong Kong Sweet Egg Tarts
Key Lime Cream Pie with Billowy Meringue
Bittersweet Fudge Pound Cake
CHAPTER THREE