Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [70]
HOW ABOUT THOSE GIBLETS?
Whole chickens are often sold with the giblets (the liver, heart, and gizzards) and neck stuffed inside the bird in a little plastic bag. You can cook the liver in a hot skillet with a little olive oil, sprinkle it with salt and pepper, and enjoy it as a snack. As for the rest, you can make a simple broth by simmering them in a small pot in water to cover. This broth can then be combined with the pan juices after cooking to make a light sauce. Or simply toss the giblets and neck in the roasting pan and let them cook along with the chicken so they add some flavor to the pan juices. Then discard them when you collect and skim the juices.
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GET CREATIVE
For a more exotic Middle Eastern flavor, you can add either a tablespoon of za’atar spice mix (see Chapter 5: Burgers), or 2 teaspoons ground cumin plus ½ teaspoon cinnamon.
Serve with additional fresh orange slices, plus a few lemon wedges so you can squeeze fresh lemon juice on each portion.
If you like things spicy, serve with a bit of harissa, a delicious Middle Eastern chili sauce sold in jars in Middle Eastern groceries and in the ethnic foods section of some supermarkets.
This dish goes well with couscous (see Chapter 7: Sides) and Absolutely the Best Broccoli (Chapter 7: Sides). You can cook them both while the chicken is in the oven.
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pan-grilled boneless chicken breasts
Makes 2 main-dish servings or enough to top 4 main-dish salads
The boneless, skinless chicken breast fillet (which is actually one half of a whole chicken breast) has become the go-to protein for home cooks for a reason. It’s quick to cook and super-versatile because its flavor goes with just about anything. So if you love chicken, this simple preparation is an essential building block for cooking. If you have a grill pan (with raised ridges), by all means use it here. It will give the chicken a bit more charred flavor and attractive grill marks. You can eat these chicken breasts right away as an entrée or salad topping, or refrigerate them for up to 4 days in a resealable plastic bag or airtight container and use them later in salads, sandwiches, stir-fries, and countless other wonderful ways. You can reheat the cooked fillets briefly in the microwave (don’t overdo it, or they’ll turn rubbery), or warm them in a covered skillet over low heat with a little water to keep them moist.
2 boneless, skinless chicken breast fillets (about 8 ounces each)
¼ teaspoon garlic powder
1/8 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil (possibly a little more)
1. Pat the fillets dry with paper towels, and season on both sides with the garlic powder, salt, and a few grinds of pepper. Set aside.
2. Place a small heavy-bottomed skillet (just large enough to hold the fillets in a single layer) over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the chicken and cook, undisturbed, for 4 to 5 minutes, or until golden brown on the bottom.
3. Use a metal spatula to carefully loosen each fillet and flip it over, adding a little more oil if the pan seems dry. Cook on the second side for 3 minutes or so, or until the bottom surface matches the top. You may need to lower the heat if the chicken begins to burn, or raise it if it is not browning quickly. To check for doneness, insert an instant-read thermometer lengthwise into the thickest part of the breast. It should register 165°F. You can also poke the tip of a sharp knife into the thickest part of the breast; the meat should be opaque white throughout.
4. Transfer the chicken to a plate, and let it rest for about 5 minutes before serving. Serve hot, cold, or at room temperature.
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GET CREATIVE
Make a big green salad and top with warm slices of the chicken.
Top a Caesar Salad (Chapter 2: Salads) with warm slices or cubes of the chicken.
Serve with any vegetable side