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Rubs: Chicken |
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| 1 3 – 5 pound Roasting Chicken or Fryer |
| 2 tablespoons EMERIL’S CHICKEN RUB |
| 2 cups EMERIL’S ALL NATURAL CHICKEN STOCK |
| Olive oil or Vegetable Oil |
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Preheat oven to 375oF
Clean bird, pat dry and rub outside and inside with olive or vegetable oil. Shake Chicken Rub generously all over the bird, and rub inside cavity as well. Tie legs of chicken together loosely to hold shape. . Place breast side up on rack placed inside large roasting pan. Add 2 cups Emeril’s Chicken Stock to pan. Roast for 50 minutes basting after 20 and 25 minutes with stock and juices. Roast to internal temp of 160oF or till juices run clear. |
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| 3 strips thick-cut bacon, cooked until crisp, drained and finely chopped (rendered fat reserved) |
| 3 tablespoons unsalted butter, softened at room temperature |
| 1 ½ tablespoons minced garlic |
| 1 ½ tablespoons EMERIL'S CHICKEN RUB |
| 1 ½ teaspoons Kosher salt |
| 1 teaspoon freshly ground black pepper |
| 5 ½ to 6 pound whole turkey breast, rinsed and patted dry |
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Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil. In a small bowl, combine the bacon, butter, garlic, and Chicken Rub and mix well. Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh yet still attached near the breast bone. Divide the bacon-butter mixture in half and gently spread half between the skin and the flesh on each side of the breast. Season the outside of the turkey breast with the Kosher salt and pepper. Using a basting brush, brush the turkey all over with some of the reserved rendered bacon fat and then place in the oven. Roast for 1 hour to 1 hour and 10 or 15 minutes, or until a thermometer inserted into the deepest portion of the breast reads 165 degrees F. Remove from the oven and allow to rest for 20 minutes before carving. Makes 6 to 8 servings |
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| 6 oz thick cut bacon, cut into 3/4-inch dice |
| 6 chicken thighs (bone-in, skin-on) |
| EMERIL'S CHICKEN RUB |
| 1/4 cup all-purpose flour |
| 1/2 cup finely chopped yellow onions |
| 1/2 cup Calvados or brandy |
| 1 ¾ cups apple cider |
| 3 sprigs fresh thyme |
| 1 1/2 cups thinly sliced apples, such as Gala |
| 1 cup heavy cream |
| Fresh chives, garnish |
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In a large, heavy sauté pan, cook the bacon over medium-high heat until crisp and the fat is rendered, 4 to 5 minutes. Remove and drain on paper towels. Drain off all but 2 tablespoons of the fat and return the pan to the heat. Season the chicken on both sides liberally with the Chicken Rub. Dredge in the flour to coat lightly, shaking to remove any excess. Add the chicken to the fat in the pan and cook over medium-high heat until golden brown on both sides, about 4 minutes per side. Remove and cover to keep warm. Add the onions and cook, stirring, for 3 minutes. Add the Calvados and cook, stirring, to deglaze the pan. Simmer until reduced by about half. Add the cider and thyme sprigs, bring to a boil, and cook until reduced by one-third. Add the apples and cook, stirring, until tender, about 2 minutes. Return the chicken thighs to the pan, add the cream, and return to a boil. Reduce the heat to a simmer, cover, and cook until chicken is cooked through and sauce is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat, remove the thyme sprigs from the pan and discard sprigs. Divide the chicken and sauce among 4 plates, garnish each serving with the crispy bacon and fresh chives and serve immediately. Makes 4 servings |
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| 2 tablespoons butter, softened |
| 1 ½ tablespoons EMERIL'S CHICKEN RUB |
| 1 teaspoon lemon zest |
| 1 teaspoon chopped fresh thyme |
| 1 4 to 4 ½ pound whole chicken |
| 1 carrot, peeled and cut into 2-inch pieces |
| 1 small onion, quartered |
| 1 stalk celery, cut into 2-inch pieces |
| ½ lemon, cut in half |
| Salt |
| freshly ground black pepper |
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Preheat the oven to 350 degrees F. In a small bowl combine the butter, chicken rub, lemon zest and thyme. Spread most of the mixture evenly over the chicken on all sides, then spread the remaining rub under the chicken skin over each side of the breast. Stuff the cavity of the chicken with the carrot, onion, celery and lemon. Season the chicken lightly on all sides with salt and pepper, then transfer to a roasting pan or aluminum-foil lined pan and cook until golden brown and a thermometer inserted into the thigh registers 165 degrees, about 1 ½ hours. Set aside to rest for at least 10 minutes before carving. Makes 4 servings |
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| 1 3 – 5 pound Roasting Chicken or Fryer |
| 2 tablespoons EMERIL'S CHICKEN RUB |
| 2 cups EMERIL'S ALL NATURAL CHICKEN STOCK |
| Olive oil or Vegetable Oil |
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Preheat oven to 375 F. Clean bird, pat dry and rub outside and inside with olive or vegetable oil. Shake Chicken Rub generously all over the bird, and rub inside cavity as well. Tie legs of chicken together loosely to hold shape. . Place breast side up on rack placed inside large roasting pan. Add 2 cups Emeril’s Chicken Stock to pan. Roast for 50 minutes basting after 20 and 25 minutes with stock and juices. Roast to internal temp of 160oF or till juices run clear. |
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