Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [56]
2. When you are ready to cook, preheat the oven to 500°F. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press the rosemary sprigs into the skin side of the chicken. Put the remaining olive oil in the pan and wait about 30 seconds for it to heat up.
3. Put the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or one or two bricks or rocks wrapped in aluminum foil. The basic idea is to flatten the chicken by applying a fair amount of weight evenly over its surface.
4. Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast for 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.
GRILLED CHICKEN WINGS WITH ANCHOVY DIPPING SAUCE
MAKES 4 SERVINGS
TIME: 30 MINUTES
PROPERLY GRILLED CHICKEN is a pleasure, even when you dress it with nothing but lemon juice—or even salt. But if you make this Ligurian-inspired full-flavored dipping sauce based on anchovies, you can turn the simple grilled chicken into something really special. And the sauce can be used for whatever else you’re serving at the same time.
When you’re grilling the chicken, don’t build too hot a fire and keep part of the grill cool—don’t put any fuel under it at all—so you can move the pieces over to it in the (likely) event of flare-ups. And you can broil it if you prefer: adjust the broiling rack so that it is about four to six inches from the heat source and turn the meat as it browns.
3 pounds chicken wings
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
3 tablespoons butter (or more oil)
2 garlic cloves, roughly chopped
10 oil-packed anchovy fillets, or to taste, plus some of their oil
1. Preheat a grill or broiler to moderately hot and put the rack about 4 to 6 inches from the heat source. If you like, cut the chicken wings at each of their 2 joints to make 3 pieces and discard the tips (or save for stock); you can also cook the wings whole.
2. Grill or broil the wings, turning frequently, until thoroughly cooked and nicely browned. As they are cooking, sprinkle them with a little salt and a lot of pepper.
3. Meanwhile, combine the oil and butter in a small saucepan and turn the heat to low. When the butter melts, add the garlic and anchovies. Cook, stirring occasionally, until the anchovies break up and the sauce bubbles. Add salt if necessary and a good sprinkling of pepper.
4. Serve the chicken hot or at room temperature, with the hot sauce for dipping or drizzling.
VARIATIONS
• This sauce makes a great dressing for grilled fish as well. It’s also good with raw or lightly cooked vegetables.
• Chicken thighs, or leg-thigh pieces, are just as good as wings here; the cooking time will be a little longer.
BROILED CORNISH HENS WITH SPICY SALT
MAKES 4 SERVINGS
TIME: 30 MINUTES
CORNISH HENS ARE better looking, faster to cook, and easier to handle than chickens. With a minimalist spice mix and a broiling technique that involves no turning, they’re perfect for a speedy menu. You can find Szechwan peppercorns (which are not really peppercorns) at many supermarkets and any Asian food market.
1 tablespoon Szechwan peppercorns
2 Cornish hens, split in half
Salt
Juice of 1 lime
1. Preheat the oven to its maximum and put a roasting or broiling pan large enough to hold the birds in it. Adjust the broiler rack so that it is about 6 inches from the heating element.
2. Toast the peppercorns in a dry pan over medium heat, shaking