A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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60 Comments
Audrey
January 12, 2015
Hmmm....not a newbie cook and this didn't work out great for me. Had great hopes. The sauce was great, the skin lovely, but the chicken itself...still pink after 50 min, so the breast dried out while the thigh/leg cooked.
Baylee_Curlygirl
April 12, 2011
I made this last night for dinner and it turned out great! I'm glad I read the comments about the lemon pith and the bitterness it can cause in the dish. When I cut my lemon, I noticed the pith was very thilk, at least 1/4 inch or more. In looking at Amanda's picture of her dish, I noticed that her pith was much thinner. I zested my lemon with a Microplane, cut the rest of the pith away and then sliced my lemons. The sauce was perfectly balanced with no bitterness whatsoever. So if you are making this dish, notice how thick your pith is on your lemons and adjust accordingly.
foodfighter
December 16, 2010
Made this, and likely used too much broth. The meat came out great, but the sauce was a miss. I found the sauce was extremely bitter/off from lemon and potentially something else. Will try again with less broth and just lemon zest only or preserved lemons and a sweeter wine next time.
Amanda H.
December 21, 2010
A couple of people have this bitterness issue and it must have to do with the lemon pith (perhaps some pith is more bitter than others). Using the zest or preserved lemons is a smart solution!
Foodelf
December 10, 2010
I made this for dinner and LOVED it - it will be my favourite chicken recipe for 2010 - so easy, too. I was stunned by how the herbs & lemon perfumed and flavoured the entire chicken. I still have some thyme and fresh bay in the garden so that will be my next combination.
For years, one of my favourite chicken recipes has been Amanda's Pan Roasted Chicken w/ End of Season Tomatoes.
For years, one of my favourite chicken recipes has been Amanda's Pan Roasted Chicken w/ End of Season Tomatoes.
Amanda H.
December 11, 2010
Glad it turned out well for you -- and haven't thought about that other chicken recipe since, well, summer!
Madame S.
December 9, 2010
I made this the past weekend and while I did tear the skin a little it came out ok. It was really dry. Also, the broth that was in the bottom of the pan in the end was SOO bitter from the lemon, I assume. I am going to try it again and see if maybe I can try a different pan and not to cook it as long since there is more cooking surface.
Any thoughts on the bitter pan juices/broth?
Any thoughts on the bitter pan juices/broth?
Foodelf
December 10, 2010
If you add a little cream to the pan juices that may help tone down any bitterness and you might think of stirring in a little apple jelly or a touch of maple syrup.
I wonder if your lemon had a rather thick skin resulting in that bitterness.
I wonder if your lemon had a rather thick skin resulting in that bitterness.
Amanda H.
December 11, 2010
I'm wondering the same thing. When I made it, I worried the broth would be bitter (because of the pith being included) but it turned out ok -- maybe the pith on my lemon was thinner. Next time -- if you'll try it again -- maybe just do strips of lemon rind rather than whole slices. Safer.
Bowmgbo
December 7, 2010
My chickens 10+ years ago, in my early days of cooking, were spatchcocked (Cook's Illustrated recipe).
Since then I've done it pretty much every which way except rotisserie. In the past year I've actually become "burned out" on chicken, usually disappointed with the new, latest & greatest recipe's failure to deliver crisp skin and moist, flavorful meat. Don't have chicken much anymore.
Until now . . . this recipe has changed my run of bad luck. Gordon H. is a genius. This recipe rocks!
Since then I've done it pretty much every which way except rotisserie. In the past year I've actually become "burned out" on chicken, usually disappointed with the new, latest & greatest recipe's failure to deliver crisp skin and moist, flavorful meat. Don't have chicken much anymore.
Until now . . . this recipe has changed my run of bad luck. Gordon H. is a genius. This recipe rocks!
ChickenPotPie
December 7, 2010
I made this last night and it was delicious. The skin wasn't crispy enough but the flavor was great. Spatchcocking was easier than I thought it would be, plus it's fun to say. Thanks for the recipe!
Amanda H.
December 11, 2010
Thanks for giving it a try. Another trick for crisp skin would be to spatchcock the chicken, then leave it uncovered in the fridge overnight before braise-roasting it.
Baylee_Curlygirl
December 7, 2010
I made this last night and it turned out great! I didn't have sage or rosemary, but I did have a bunch of fresh parsley so I used that along with the lemon, shallots & garlic. The chicken was so moist & juicy - just delicious. I used a 12 inch cast iron skillet and other than it being heavy to handle, it worked well. Thanks Amanda for a great recipe. I will definitely be making this again.
johnandrewwalsh
December 6, 2010
I tried this on Sunday, mostly just because the word "spatchcock" made me LOL. (I'm an idiot.)
It's fantastic. I love trussing and roasting a whole bird in an iron skillet the way Thomas Keller does it, but that never gave me the hit of herbs and aromatics I got from this method. My friends left ZERO leftovers, the bums. But I guess that's a nice compliment. Thanks!
It's fantastic. I love trussing and roasting a whole bird in an iron skillet the way Thomas Keller does it, but that never gave me the hit of herbs and aromatics I got from this method. My friends left ZERO leftovers, the bums. But I guess that's a nice compliment. Thanks!
lpcooks
December 6, 2010
I made this last night. It was my first ever attempt at roast chicken and it came out beautifully! I think I might have added a little too much broth, so at the end, I boiled it down a bit and it had a wonderful rich flavor. I might do without the lemon, but that's just a personal preference. I will definitely make all my roast chicken like this.
adashofbitters
December 5, 2010
This was... wait for it... last night's dinner. I think what we love most about this method is the way it beautifully infuses the meat with the flavors of the aromatics.
Durban73
December 4, 2010
I have a problem with the skin getting ripped off the chicken when i try to remove it. The skin is nice and seared dark golden brown. I'm using the same Le creuset oval dish as you, but my chicken doesnt look as nice without the skin. Bummer.
Amanda H.
December 11, 2010
Do you mean when you're turning it? Maybe use a little more butter and oil when browning it (you can always pour some of it off).
JoTC
December 4, 2010
Made it last night using the All Clad Stainless Steel French Skillet (my casserole dish was too small and didn't want to make it in the roaster). Loved that it literally went from stove top to oven. Improvised with Shaoxing wine (chinese glutinous rice wine) and gave the chicken a nice rustic flavor (reminded me of coq au vin). Will definitely be making this again and again.
Tamio888
December 4, 2010
Just to be able to tell people that you spatch-cocked a chicken is reason alone to make this. I'm thinking of my cast-iron 12"er for this. Also, I would cherish the removed back. The back is truly my favorite piece of the bird.
AntoniaJames
December 3, 2010
Amanda, is there any advantage to using the gratin dish that you used, as opposed to a heavy French copper gratin pan? I want to make this tomorrow!! Thinking maybe a splash of that Madeira I bought to make Mr. Hirschfeld's gravy for T-Day would be nice in it. Thank you so much. ;o)
Amanda H.
December 3, 2010
I think a copper gratin pan would work really well -- and two thumbs up to the addition of Madeira!
AntoniaJames
December 3, 2010
Oh, this look so good! I spatchcocked our T-Day turkey, with a lot of great advice and encouragement from the foodpicklers here. I just used regular (but relatively new) kitchen shears and they worked beautifully. I have never thought to get a gratin pan -- I assume yours is enamel-covered cast iron -- that could go on the stove top. Brilliant! Santa is definitely going to hear about this. ;o)
healthierkitchen
December 3, 2010
I'm thinking this is our sunday night dinner, along with the potato pancakes I'm testing!
TheWimpyVegetarian
December 3, 2010
Like melissav, spatchcocked chicken is my go-to roast chicken. I've done it a zillion ways, but never thought to brown and braise. I'm making this over the weekend. Perfect Sunday dinner for a cold rainy day!
Lizthechef
December 3, 2010
What IS it about that word "spatchcocked" that makes me want to laugh and try your recipe at the same time ?!
Amanda H.
December 3, 2010
That's part of the reason I did this one -- just so I could write and say spatchcock.
allie
December 3, 2010
Love the pictures -- can't wait to de-backbone a chicken. Do all earthenware casserole dishes work on a stove-top? How does one know if it's stovetop friendly?
AntoniaJames
December 3, 2010
Earthenware, no (or at least, not to my knowledge). Enamel-covered cast iron, yes! ;o)
Greenstuff
December 3, 2010
There's lots of flame-proof earthenware and other clay around these days. I highly recommend Paula Wolfert's Clay Pot Cooking, although it would be nice if her primer on what can go on the stove top and what can't was expanded. A lot of earthenware is fine on the stove--but not a Romertof clay baker. Tagines can go on the stove, though not at high heats. Stoneware should never go on the stove top. Flameware, such as the new line by Emile Henry, can withstand very high heat.
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