Wednesday, May 17, 2006
Who cares about this chicken??
Baked Chicken With Honey And Mustard
The America’s Test Kitchen Family Cookbook Copyright 2005
4 pounds bone-in, skin-on chicken pieces, trimmed
2 tablespoons unsalted butter, melted
salt and pepper
1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon brown sugar
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a broiler pan with foil and lay the slotted broiler pan on top.
2. Pat the chicken dry with paper towels and arrange, skin-side up, on the broiler pan top. Brush the chicken with melted butter and season with salt and pepper to taste.
3. Roast until the breasts register 160 degrees or the legs, thighs and drumsticks register 175 degrees on an instant-read thermometer, 30 to 50 minutes. Mix ¼ cup Dijon mustard, 2 tablespoons honey, and 1 teaspoon of brown sugar together. Brush over the chicken several times during the last 5 minutes of cooking. Transfer chicken to a cutting board and let rest for 5 minutes before serving.
This chicken was delicious. The chicken was perfectly roasted and the glaze was wonderful.
But who cares? Elliott Yamin was voted off American Idol last night and that made me very sad. Very sad. Although I suspected it was coming, it was hard to watch. Especially after he gave the best performance last night when they performed songs from the AI CD and his sing out was fantastic.
I've heard no buzz about Katherine McPhee and she had only a lukewarm hometown reception compared to Taylor and Elliott. Why do I have a vision of Mr. McPhee hiring a warehouse of unemployed actors to text message votes in for his precious daughter (à la Veruca Salt in Charlie and the Chocolate Factory)? You would think with their show biz experience, her family could have at least acted thankful and humble when they announced Elliott's departure instead of beeing gleeful. My votes will go to Taylor next week.
Back to our regularly scheduled blog. This chicken was really good and I'll definitely make it again. It's amazing how a few simple differences in how I usually roast chicken made such an impact. The chicken was so crispy from the butter and from roasting it on a broiler pan (which I never think to use as the only one I have was left behind by the previous owners of our house).
Question of the Day: How do you roast chicken?