To the left are some delicious cgicken thighs getting ready to be placed into the oven. I subscribe to the the America's Test Kitchen
Newsletter, and the recipe for this chicken was inside. It sounded so delicious I just had to try it, and it was great. The skin was crispy; It wasn't to greasy; And the kitchen was cooked really well. Here - take a look:
[I know the meat looks pink, but I assure you, it was just weird lighting. The chicken was cooked to perfection!]
I realized as I was munching the last piece (and boy, did it go quickly) that I forgot to take a picture of the final result. The chicken was good when we ate it hot (we were too hungry to wait for it to cool) but it's flavor is really delicious cold. The recipe is available
all over the 'net, as well as here:
Spice-Rubbed Picnic Chicken
from America’s Test Kitchen
5 pounds bone-in, skin-on chicken pieces (breasts, thighs, drumsticks, or a mix with breasts cut into 3 pieces or halved if small), trimmed of excess fat and skin
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1/4-1/2 teaspoon cayenne pepper
1. Use sharp knife to make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed foil-lined baking sheet, lightly tent with foil, and refrigerate 6 to 24 hours.
2. Secure skin of each breast piece with 2 or 3 toothpicks placed near edges of skin.
3. Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant-read thermometer, 15 to 20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5 to 8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170 to 175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.
What is this lovely mess of mis en place going to become? Some extremely delicious Corn off the Cobb Corn Chowder. I frequently eat at the Dish Cafe, and am always reading the owner's blog. So when I spied Nancy's recipe for Fresh Corn Off the Cob Soup, it sounded so delicious I just had to try it. To the right, we see the lovely mess o' mis en place. You'll notice extra carrots, and some Orangel. The carrots were a little spindly so I wanted extra, and Orangel & 7up is what the Dr ordered for a refreshing beverage on a hot day.
It took a little while to brown the vegetables, but oh did it smell delicious. The prep went quicker than I thought, and don't forget to season, season, season your food as you're cooking. I also prepped some Tilapia with Balsamic Vinegar & Browm Butter sauce. (BTW it was delicious, but I was too busy eating to snap any pics.) Back to the chowder - after adding corn, cream, & herbs (including home-grown basil!):
