Skillet Roasted Chicken

It’s the first work day of the year… and I slept in an extra hour. Doug turned on the early show to help put some pep in my step. I woke up to this lovely recipe by Katie Lee. I love that it was cooked in a skillet then the gravy could be fixed up in the same dish after the chicken comes out of the oven. This is one to try!!! And it’s inspired me to create a block for my bucket list of recipes instead of delicious. Perfect Roast Chicken in Your Kitchen Katie Lee Shares Her Roasting Secrets in “Early Show” Cooking School Watch CBS News Videos Online Do you know how to roast a chicken? For those that don’t, school is in session. In “The Early Show”‘s Cooking School, contributor Katie Lee shared her know-how to help you make a perfect roast chicken in your own kitchen. “Early Show” Recipes Galore January 24th… I did it Notes: - Organic chicken at QFC was $11 (costco cooked chicken $5) I know it’s no comparison but worth noting. - It was hard to spread the butter. I used soft butter but it might be good to catch it from the fridge so it’s mailable but not completely soft. - Gravy WAS THE BEST EVER!!! Roast Chicken Recipe INGREDIENTS: For the chicken: 1 six-pound organic roasting chicken Salt and pepper 4 tablespoons unsalted butter, at room temperature 2 tablespoons mixed herbs (like sage, thyme, and rosemary) 2 onions (one sliced 1/2 inch thick, one quartered) 1 bulb garlic 1/2 lemon Sprigs of thyme For the gravy: 1 tablespoon unsalted butter 3 tablespoons all-purpose flour 2 cups chicken stock Salt and pepper Special equipment: iron skillet, a meat thermometer METHOD: Preheat oven to 425 F. Remove giblets from chicken cavity. Generously season inside the cavity with salt and pepper. In a bowl, use a fork to mash butter and herbs until combined. Using your fingers, loosen the skin of the chicken. Smear about 3/4 of the butter under the skin of the chicken. Spread the remaining butter all over the top of the skin. Generously season with salt and pepper. Arrange onion slices on the bottom of the iron skillet. Place chicken on top. Tuck the wings under the chicken. Slice the top of the garlic bulb to expose the cloves but leave in the peel. Stuff the cavity with the garlic, lemon, and thyme. Use kitchen twine to tie the legs of the chicken together. Bake for approximately 1 1/2 hours, until the chicken is beautifully golden brown and a thermometer reads 165 F degrees and the juices run clear. Transfer chicken to a cutting board and tent with foil. Let stand 10 minutes before carving. While the chicken is resting, make the gravy. Use a slotted spoon to remove the onions from the pan. Place the pan on over medium heat and melt butter. Stir in flour and let brown 2 to 3 minutes. Whisk in stock and bring to a low boil. Reduce heat and simmer a few more minutes, until thickened. Season with salt and pepper to taste. Remove twine from chicken legs and remove garlic, herbs, and lemon from the cavity. Carve and serve with gravy.

Huckleberry Skillet Cobbler

Huckleberry Skillet Cobbler

I have a soft spot for anything cooked in an iron skillet. The rustic simplicity still has a subtile elegance that warms my heart.

Ingredients

• 1 1/2 cups plus 2 tbsp. sugar (if using blueberries, decrease to 1 cup plus 2 tbsp.), divided
• 1/3 cup quick-cooking tapioca
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1 tablespoon fresh lemon juice
• 2 qts. (2 1/2 lbs.) fresh or frozen huckleberries* or blueberries $
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• Buttery Pastry
• 1/2 tablespoon milk $
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• 1 cup crème fraîche

Preparation

1. 1. Preheat oven to 400°. In a 12-in. ovenproof frying pan or a 9- by 13-in. baking dish, combine 1 1/2 cups sugar (1 cup if using blueberries), tapioca, cinnamon, and cardamom. Gently mix in lemon juice and berries. Let stand, stirring occasionally, for tapioca to soften slightly, 15 minutes (50 minutes for frozen berries; they'll start to look wet). Spread berries level.
2. 2. On a floured surface with a floured rolling pin, roll out pastry to a 14-in. round or 10- by 14-in. rectangle, lifting up pastry and re-flouring underneath if needed to prevent sticking. Trim uneven edges with a knife. Slide a rimless baking sheet under pastry and ease it over berries. Fold edges of pastry under so they're flush with pan or dish, pressing together any cracks. Flute pastry edges with a finger and thumb to seal.
3. 3. Brush crust (but not fluted edges) with milk and sprinkle with remaining 2 tbsp. sugar. Cut about 6 vents in crust to release steam. Bake until crust is golden brown and filling is bubbling through vents, 50 to 60 minutes; tent with foil if pastry starts to get too brown, and put a rimmed baking sheet underneath if the cobbler starts to bubble over.
4. 4. Supporting cobbler underneath, carefully transfer to a rack and let cool at least 45 minutes. Serve warm or cool, with crème fraîche to spoon on top.
5. *Buy huckleberries from specialty produce markets or pick your own, from your garden if you grow them or from the wild. Huckleberries range from blue-purple to red and even white; they thrive in subalpine forests and meadows in many Western states. In the Cascades, respect posted areas reserved for the Yakama Indian Nation.
6. Note: Nutritional analysis is per serving.

Pan-fried Trout with Smoked Salmon

Pan-fried Trout with Smoked Salmon

Yield: Serves 8

Time: 40 Minutes

Pair with: Citrusy L'Ecole No. 41 Semillon 2007 (Columbia Valley).

Menu Ideas:
Yukon Gold and fresh herb potato salad

Ingredients

• 8 whole trout (4 1/2 lbs. total), cleaned, boned, rinsed, and at room temperature $
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• About 1 tsp. kosher salt, divided
• 8 thin slices smoked salmon* (4 to 5 oz. total)
• 1/2 cup cornmeal
• 6 to 7 tbsp. extra-virgin olive oil, divided $
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• 1 pound (2 pts.) mini multicolored bell peppers, stemmed, seeded, and cut in half lengthwise $
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• 2 limes, cut in wedges $
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Preparation

1. 1. Preheat oven to 150°. Sprinkle inside of each trout with salt (use about 1/2 tsp. total). Stuff each with a single layer of smoked salmon, dividing evenly. In a large, shallow dish, combine cornmeal and remaining 1/2 tsp. salt. Turn fish in cornmeal to coat evenly.
2. 2. Pour 2 tbsp. oil into each of two 12-in. frying pans, preferably nonstick, and warm them over medium heat. (Or warm a large griddle over 2 burners.) Put 3 fish in each pan and sauté, turning once, until golden brown outside and no longer translucent in the center, 8 to 9 minutes total; reduce heat if fish start to get too brown. Transfer fish to 1 or 2 large platters and keep warm in oven. Repeat cooking in 1 pan with 1 to 2 more tbsp. oil and remaining fish.
3. 3. Pour 1 more tbsp. oil into 1 pan (or onto griddle) if it's dry, then set over medium-high heat. Quickly sauté peppers until they're softened and lightly browned, about 5 minutes. Sprinkle with salt to taste and scatter on top of fish. Serve with lime wedges.
4. *Use soft, cold-smoked salmon, also called Nova or lox.
5. Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving

• Calories: 290
• Calories from fat: 53%
• Protein: 23g
• Fat: 17g
• Saturated fat: 2.7g
• Carbohydrate: 11g
• Fiber: 1.2g
• Sodium: 512mg
• Cholesterol: 55mg