Monday, October 20, 2008

Better Baked Chicken

OMG, y'all, I made the best baked chicken last night!

Okay, so it wasn't exactly Coq au Vin and baked chicken is as common in the South as katydids and kudzu.

But really GOOD baked chicken is rare as hen's teeth.

Every mother-in-law has some God-awful recipe to pass onto unsuspecting brides.

Ignore them! Follow this recipe, fix it every-other Sunday (alternating with ham, of course) and your husband will love you forever.

That's a money-back guarantee.

Not-Your-Mother-in-Law's Baked Chicken
1 whole chicken, cut into either 8 or 16 pieces
1 stick unsalted butter
1/2 cup all-purpose flour, preferably White Lily
2 tsps kosher salt
2 tsps dried thyme
1 Tbsp sweet Hungarian paprika + additional for color
Fresh cracked pepper to taste

Put butter in roasting pan. Place in oven and preheat to 425. Watch butter to make sure it doesn't burn.

Wash chicken and set aside.

Combine dry ingredients in a bowl. Dredge damp chicken in flour mixture, shake off excess, place on a cooling rack, skin side up. Do this to all the chicken.

Lightly sprinkle tops of chicken pieces on rack with paprika for additional color and flavor.

When butter is melted, place chicken skin-side DOWN in butter. Return to oven and bake for 30 minutes. turn chicken over and bake for another 15-20 minutes or until the biggest piece reaches an internal temp of 160.

Remove pan from oven and transfer beautiful, golden chicken to clean wire rack.

Pan juices
1/4 cup+ All-purpose flour
1-2 cups Chicken stock

Place pan across two medium-heat eyes on stovetop. Bring pan drippings to a boil, scraping up bits with a spatula. Add 1/4 cup flour to pan and whisk until smooth. Slowly whisk in stock until desired gravy consistency is achieved. (I like mine thick so I use a little more flour).

Bask in accolades of appreciative family and/or guests.

No comments: