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Apr. 2011 - In this Issue: |
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Chicken graciously accepts a variety of flavors and accompaniments with seemingly endless possibilities. It’s a great starting point for any spring menu. But, we’ve become accustomed to just chicken parts and have forgotten the delightful tastes and possibilities of the whole bird.
IN THIS ISSUE, we rediscover how great a whole, roasted chicken tastes. We demonstrate how-to cut up a whole chicken with a knife or scissors, how-to spatchcock a chicken for faster roasting or grilling, and present three delicious recipes from A Bird in the Oven.
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"Asparagus
Every Which Way" |
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Kitchen Window Online |
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night.
Getting Started with Bread Making - #110409B – Saturday, April 9 | 10:00 a.m.
Grillmasters: Brunch - #110410B – Sunday, April 10 | 11:00 a.m.
Fundamentals of Cured Meats - #110414A – Thursday, April 14 | 6:00 p.m.
Creating a Memorable Easter Brunch - #110421A – Thursday, April 21 | 6:00 p.m.
Green Egg: Classic Supper Club - #110421B – Thursday, April 21 | 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day
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 By Popular Demand!
Here's your chance to get into some of this class schedules most popular classes. Each of these classes quickly sold out and had lengthy wait lists. You asked - we were happy to oblige! All classes are available for immediate registration.
Spicy Thai Street Food - #110425A – Monday, April 25 | 6:00 p.m.
Fundamentals of Fresh Pasta - #110428B – Thursday, April 28 | 6:00 p.m.
Party Barbecue: Tapas and Paella - #110429B – Friday, April 29 | 6:00 p.m.
Fundamentals of Plant-Based Cooking - Spring - #110518A – Wednesday, May 18 | 6:00 p.m.
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Knife of the Month - April |
KNIFE OF THE MONTH
Wusthof 5" Boning Knife
The tapered, pointed blade of the Wusthof Classic 5 inch Boning Knife is ideal for separating flesh from bone. Use to debone, trim fat or remove the skin from poultry or ham.
Classic 5" Boning Knife - Suggested Retail $115 -- THIS MONTH $79.99
Classic Ikon 5" Boning Knife - Suggested Retail $125 -- THIS MONTH $89.99
Price valid in-store only
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20% Off
Any Roaster
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{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Limit one coupon per customer number/Email Address and one per household.
Offer expires April 21, 2011
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lend their personalities to this version of roasted chicken in a most delicious way. It’s an easy centerpiece to a lovely spring meal. We choose little fingerling potatoes for roasting alongside the chicken. A fresh green salad completed a very satisfying menu.
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WHEN IS IT DONE? An average 4-pound chicken will roast in a medium high oven, 375-400°F in about an hour. Check for doneness with an instant-read thermometer inserted into the thickest portion of the chicken between the thigh and the breast; it should register 165°F according to the USDA Poultry Facts. Or, check that when the chicken’s thickest portion is pierced, the juices run clear. Also, another indication of doneness, though less definitive is if the leg of the bird moves easily. |
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Secret #2:
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Roasting vegetables with the chicken allows the chicken to pick up the vegetable’s aromas and moisture, and bastes the vegetables with the herb-infused butter. Experiment with all sorts of vegetables; add the more tender vegetables during the last half of roasting. Allow plenty of space for co-roasting so that moisture does not build up or roasting times lengthen.
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TRUSS IT UP! Trussing a bird for roasting simply means tying the legs and wings close to the body so that the entire chicken cooks more evenly. Tuck the wings underneath the bird, then using butcher’s twine (colorless, food safe, 100% cotton string), or handy, reusable silicone foodloops, tie the legs together. There are many different specific methods for trussing, and many great videos to be found by searching “truss a chicken.”
Secret #1: Roasted fowl benefit greatly from a blend of butter and herbs. Stuffed and coaxed into the space between skin and muscle, the butter mixture bastes the meat with flavor and moisture. |
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We’ve become so accustomed to buying and cooking pre-cut chicken parts, that choosing and preparing a whole chicken may be a bit puzzling. There are many good reasons, however, to choose a whole chicken more often:
WHOLE CHICKEN TERMS
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BROILER/FRYER – tender and young, this chicken is about 7 weeks old and ranges from 2.5 – 4.5 pounds.
ROASTER– still succulent and good for roasting, this chicken is 3-5 months in age, and weighs 5 – 7 pounds.
STEWING/BAKING HEN – less tender, best when stewed or cooked with other moist cooking methods. The chicken is 10-18 months old.
Resource: USDA.gov |
• Whole chickens are much less expensive than chicken parts. Whole chickens can be half the cost of chicken parts.
• Light and dark meat portions offer wonderful differences in flavor.
• Chicken cooked with the skin on tends to retain moisture better.
PROCESSING OF CHICKENS – Check the Label -
All chickens at your grocer are inspected, though the assignment of “grades” by a processor is voluntary. When raising chickens, no hormones are ever allowed according to law. Antibiotics are allowed but not near the time of processing.
During processing the chickens are cooled either by air, or in cold water. If cooled in water, some of that water is retained in the chicken inflating the purchasing weight. Also, be wary of birds that have been “improved” with a brine solution. While brine solutions help make meat tender, they are a hidden source of sodium, and, again, may significantly inflate the purchase weight and cost.
LOCAL SOURCING OF CHICKENS – Seek out local sourcing of your chickens. Local farmers are often the best sources for organically raised chickens. Local sourcing means your chicken has used the minimum amount of non-renewable resources in getting to your table. Your purchases support the local food economy helping to ensure the future availability of local food. |
 HANDLE WITH CARE – Like all raw meat and juices, chicken holds potential for foodborne illness. Adequate cooking to 165°F will kill any bacteria present. The real risk arises from cross contamination. This means if other uncooked food encounters raw chicken or its juices, the spread and development of bacteria is possible. Follow these practices to minimize exposure and to enhance safety:
• CHECK the dates on all packaging
• TRANSPORT chicken purchases so that there is no leakage onto other groceries.
• REFRIGERATE chicken immediately upon purchase; check packaging for leaks during refrigeration.
• CUT chicken on cutting boards reserved only for meats; do not cut vegetables or other foods on the same board unless it’s been thoroughly scrubbed with hot, soapy water.
• CAREFULLY CLEAN UP knives, scissors, and cutting boards after handling raw chicken. Do not reuse a dishtowel, rag, or sponge that has been in contact with raw chicken.
• DEFROST chicken in the refrigerator overnight, not on the countertop.
• DO NOT PLACE frozen chicken in a slow cooker for cooking; defrost first. |
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CATCH A LUCKY BREAK!
It dawned on us in writing this issue that in this age of “just parts” -- boneless chicken breasts, tenders, drumsticks and wings -- there may be a whole generation of children that may not know about the ancient tradition of wishbones.
The wishbone, officially known as the “furcula,” is akin to our clavicle or collarbone and gives structure to the top of the bird’s thoracic area. The wishbone is saved after eating the cooked bird, dried a day or two, then its magic is put to work. Two people, each holding one of the “forks” of the wishbone, make a wish, and pull it apart. The person with the larger half has their wish granted, or catches a “lucky break.” |
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SAVE MONEY by cutting up your own whole chickens. It takes less than 5 minutes to turn one bird into 8 pieces! It’s easier than you think! Cut up two chickens while you’re at it!
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A BONING KNIFE has a narrow blade that tapers to a sharp tip. The shape helps to access tight spaces without damaging surrounding tissues. Some boning knives have flexible blades that come in particularly handy when filleting fish. |
KITCHEN SHEARS are a sturdy scissors tool with a myriad of uses. Many chefs would eschew cutting up a chicken with scissors, but on the pragmatic side, it’s really easy, probably safer, and gets the same result. So why not? |
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THERE'S NOT A DAY IN OUR KITCHEN that our kitchen shears don’t get used. We keep ours in the handy slot on our knife block made just for the scissors. That way they are readily handy and always within reach. |
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brightens this version of roasted chicken. The shallots, mustard, sage, and lemon bond their flavors into an entirely different result than the recipe above; it’s a bit mellower and more subtle in taste. We paired it with some scalloped potatoes, as suggested, and a few wilted greens sauteed quickly with a clove of garlic and a squeeze of fresh lemon juice.
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“SPATCHCOCK" HAS A DUAL MEANING: (1) the noun form refers to a young chicken, about 6 weeks old, and, (2) the verb form means to flatten or butterfly a chicken. A spatchcocked chicken cooks more quickly and evenly than a whole chicken. Spatchcocking a chicken is especially useful when grilling a chicken. To spatchcock, or butterfly, a chicken follow these steps: |
WITH THE BREAST SIDE DOWN, cut on either side of the backbone from tail to neck, pry apart. |
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CUT THE TOP of the breastbone and loosen the muscles on either side of the breast bone cartilage (the keel). |
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REMOVE THE BREASTBONE (keel bone), and further flatten the chicken open. |
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HOW TO MAKE STOCK – (a Le Creuset stock pot pic) The carcass of a chicken, (raw or roasted) is the beginning of wonderful, homemade chicken stock. Place the carcass and any other discarded portions of the chicken in a stockpot and cover with water. Add coarsely chopped onion, carrot and celery. Bring to a boil, then barely simmer for 3-4 hours. The flavors emerge and concentrate over time. Use or freeze finished stock.
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Q: WHAT IS AN "OYSTER" IN THE CHICKEN WORLD?
A: The oyster is the flat, circular disk of muscle on the lower back of the chicken. It is a succulent piece of meat that should be captured either before or after roasting. A proficient chicken dissector when removing the leg and thigh swings the knife along the back and captures the oyster along with the thigh. |
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DO A "TIP-ECTOMY" – The wing of a chicken has three basic parts. The third, smallest section of the wing contains virtually no meat and is prone to cooking too quickly compared to the rest of the book. Tuck the tip underneath the chicken when roasting, or remove and discard the tip. |
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The fresh, fresh flavors, served cooled, make for a wonderful luncheon meal. Mint combines with basil in a dazzling variation of pesto that lavishly coats the shreds of roasted chicken, rice and young peas.
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SHORTCUT: Most grocers have rotisserie chickens at their deli counter – grab one of these on your way home for a quick start on this salad. One small chicken contributes just the right amount of shredded pieces for this recipe.
GET AHEAD: Shred the roasted chicken and cook the rice ahead of time. Do wait to make the pesto dressing until shortly before serving for the best retention of the bright green herb colors.
LEFTOVERS: This salad is a great use of leftover roasted chicken. Other leftover ideas include fajitas, enchilada casserole, other chicken salads, lunch sandwiches with avocado and tomato slices, and so much more. |
INSPIRATION:
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This recipe will inspire you to start your own herb garden for the season ahead. Anyone can grow herbs like the mint and basil used in this recipe. Even if you don’t tackle any other gardening this year, you’ll enjoy the convenience of a couple of containers on the deck growing some mint and basil.
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A Bird in the Oven and Then Some by Mindy Fox. Copyright © 2010. Published by Kyle Books.
We’d fallen for the convenience of buying just boneless chicken breasts when we came across this book. Through it, we were reintroduced to rich, delicious flavors long forgotten. We reached for our roasting pan and turned on the oven. To our delight, the results were better than expected, and roasted chicken dishes are now back on our menu. In this cookbook, we found complete instructions for how to roast a good bird and many variations for unique flavors. A Bird in the Oven provides “20 Ways to Roast the Perfect Chicken plus 80 Delectable Recipes” to accompany the flavorful roasted bird. The choices include vegetable sides in some unique variations, a chapter on Roast Chicken Salads, another on Roast Chicken Soups, a section on chicken with Pasta and Rice Dishes, and a finale chapter covering Brunch and Lunch. The full-color photography is stunning and inspirational throughout the entire book.
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Celebrate spring with some freshly roasted chicken as the centerpiece on your menu and table!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 -- 888-824-4417
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