One Hour Roast Whole Chicken

Weeknight Roast Chicken

adapted from Weeknight Roast Chicken: Your New Go-To Recipe! (nomnompaleo.com)

Serves 4

We prefer to use a 3 1/2- to 4-pound chicken for this recipe. If roasting a larger bird, increase the time when the oven is on in step 2 to 35 to 40 minutes. Cooking the chicken in a preheated skillet will ensure that the breast and thigh meat finish cooking at the same time.

Ingredients

• 1 tablespoon kosher salt
• 1/2 teaspoon pepper
• 1 (3 1/2- to 4-pound) whole chicken, giblets discarded
• 1 tablespoon olive oil
• 1 recipe pan sauce (optional) (see related recipes)

Instructions

1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.

2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.

3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.

GF Mac and Cheese Sauce for a Crowd

adapted from https://fountainavenuekitchen.com/gluten-free-macaroni-and-cheese/ 

• 1 cup butter
• 4 tablespoon corn starch (arrowroot powder) mix with 2 T of water/gf broth
• (skipped) 1 level teaspoon Dijon mustard (resist the urge to use a heaping spoonful…a little goes a long way)
• 8 cups milk 
• 8 cups (32 ounces) shredded sharp cheddar cheese.
• 1 teaspoon each kosher salt, or to taste
• freshly ground pepper
• (nutmeg/cayenne to taste)

Make the roux, adding cornstarch when butter is just melted but not very hot.  Add milk, and stir til boiling. Simmer for one minute. Off heat, add cheese and seasonings.

Serves about 18.

Citrus Butter Chews

 Adapted from Orange Milano Cookies - Saving Room for Dessert (savingdessert.com)

• 5 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 cup unsalted butter room temperature
• 2 2/3 cups granulated sugar
• 4 whole eggs
• 2 egg white
• 4 teaspoons vanilla extract
• 20 ounces dark chocolate chips
• zest of two lemons or oranges placed on a paper towel lined plate

Instructions

• Preheat oven to 325°F.
• In a medium bowl combine the flour and salt. Set aside.
• In a large mixing bowl combine the butter and sugar and beat with a mixer until light and creamy. Add the whole eggs, egg white and vanilla. Beat on medium-high until light and fluffy. Gradually add the flour mixture and beat on low until combined.
• Prepare two sheets of parchment paper marked on the back with 3 rows of lines 2 inches wide, and 1 inch apart, then turn the paper over and place it on a baking sheet. Scoop the batter into a pastry bag or large Ziploc bag with a ½-inch hole cut at the end. Pipe the batter into 2-inch long strips about ¾ inch wide and 1 inch apart.
• Bake for 15-18 minutes or until the edges are lightly browned. Remove from the oven and rest the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool.
• Match up the cookie halves in pairs of similar shape and size.
• Place the dark chocolate chips over a double boiler until melted and smooth. Remove from the heat and cool for about 10 minutes.
• Spoon the melted chocolate onto one cookie half and sprinkle with a pinch of orange zest. Gently press the other half on top and set on a rack until the chocolate is set. Repeat with the remaining cookies. Store in an airtight container.

Egg White Only Chocolate Chip Cookies - Large Batch

 Ending up with 10 egg whites from making:

English Chocolate Trifle with Apricots and Raspberries Recipe | Epicurious

from Bon Apetit

and now craving chocolate chip cookies... so here we go!

adapted from Chewy Egg White Chocolate Chip Cookies Recipe (sweetlycakes.com)

Increased butter, decreased soda and salt for next try.

• 3 1/2 cup unsalted butter - softened
• 1 2/3 cup granulated sugar
• 1 2/3 cup packed) brown sugar -
• 10  Egg whites - room temperature - about 60 g
• 5 teaspoon vanilla extract
• (8 3/4 cups) all-purpose flour
• 3  teaspoon baking soda
• 1 1/2  teaspoon salt
• 3 ¾ cup dark chocolate chips
• Raisins/nuts?

Corn Bread (Cake, actually)

Sweet Cornbread Recipe | Food Network Kitchen 

adapted: 

8 tablespoons unsalted butter, melted, plus more for buttering the pan

1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)

1 cup stone-ground cornmeal

1 1/2 cup sugar (accidentally only put 1/3c. sugar and 1/4 c. honey in an attempt to substitute; was good!)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

3 large eggs

1 teaspoon pure vanilla extract

2 tablespoons honey

350 degrees F. Butter and lightly flour a 9-inch cake pan.

bake until a cake tester comes out clean, about 30 minutes.
Let cool for 15 minutes before removing from the pan.

Pound Cake

 

- Preppy Kitchen

• 2 9x5 inch loaf pans

Ingredients

• 8 eggs
• 2 cup unsalted butter (226g) room temperature
• 2 cup sugar (200g)
• 3 cup all-purpose flour (180g)
• 1 cup sour cream (120mL)
• 2 teaspoon salt
• 4 tablespoon vanilla
• 1 teaspoon baking powder

Instructions

• Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.

.... and from here, I take the easy slap method: 

cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
Add the eggs in one at a time....
Bake about 40 minutes - until the center is set and a skewer comes out clean.

Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.