Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [159]
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If you hold off carving or serving a bird for a few minutes after it’s out of the oven, it will be juicier and more tender every time. During long roasting, the natural juices have been squeezed to the edges by the collapsing muscle fibers; as the fibers relax, the juices have a chance to slip back between the layers.
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Tandoori Chicken
In this East Indian classic, chicken is marinated in a yogurt sauce, then cooked at high heat until golden. Because of bacterial concerns, never marinate the chicken for more than 6 hours. Here are two ways to make it: in the oven and on the grill. Makes 6 to 8 servings
2 cups regular or low-fat yogurt (do not use fat-free)
2 tablespoons lemon juice
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, optional
One 4-to 5-pound chicken, giblets and neck removed, cut into 9 pieces, skin removed
Canola oil or nonstick spray for greasing the rack
1 large onion, sliced into ½-inch-thick rings
2 lemons, cut into wedges
Garnishes and condiments: Apple-Cucumber Raita, mango chutney, diced tomatoes, shredded lettuce, and/or a flat bread such as East Indian na’an, lefse, lavash, or even flour tortillas
To make it in the oven:
Whisk the yogurt, lemon juice, chili powder, coriander, ginger, salt, garlic powder, black pepper, and cayenne, if using, in a large mixing bowl until smooth.
Cut each chicken breast in half (thereby making 4 pieces of breast meat). Toss all the pieces in the yogurt mixture. Cover and refrigerate for at least 2 hours but for no more than 6 hours.
Position the rack in the center of the oven; preheat the oven to 425°F. Line a large baking sheet with aluminum foil and place a broiler rack or metal cooling rack with feet (not rubberized ones) on the sheet. Lightly oil the rack or spray it with nonstick spray.
Remove the chicken from the marinade, shaking off any excess but leaving a thin coating. Discard the marinade. Set the chicken pieces bone side down on the prepared rack and bake for 20 minutes.
Add the onion slices and lemon wedges and continue cooking until the chicken is well browned and a meat thermometer inserted into the thickest part of the thigh registers 165°F (our preference) or 180°F (the USDA recommendation), 10 to 15 more minutes. Let stand at room temperature for 5 minutes before serving with the garnishes, condiments, and bread, squeezing the roasted lemon wedges over the chicken and onions.
To make it on the grill:
Do steps 1 and 2.
Oil the grill grate and heat a gas grill to high heat or build a high-heat red-hot-ashed coal bed in a charcoal grill.
Remove the chicken from the marinade, shaking off any excess but leaving a thin coating. Discard the marinade. Place the chicken legs and thighs bone side down directly over the heat. Cover and grill for 3 minutes.
Add the breast pieces bone side down, the wings, and the back. Cover and grill, turning all the pieces once, until the juices run clear and the desired internal temperature has been reached, about 17 minutes. Transfer to a platter; tent with aluminum foil to keep warm.
Oil a wadded paper towel, grasp it with long kitchen tongs, and again oil the grate. Add the onion slices and grill for 1 minute. Turn, then add the lemon wedges rind side down. Cover and cook until the onions are brown, about 2 additional minutes. Serve the chicken and grilled onions with the flat bread and condiments, squeezing the grilled lemon wedges over the chicken and onions.
Sweet-and-Sour Chicken: Follow the technique for the Tandoori Chicken, but omit the yogurt marinade with all its spices. Instead, in a large bowl, whisk ½ cup crushed pineapple in juice, 3 tablespoons soy sauce, 3 tablespoons honey, 3 tablespoons lemon juice, 1½ tablespoons grated