Chicken Spatchcock


I watched Jacque Pepin and Julia Child spatchcock a turkey and he did a chicken with great results. I tried it on chicken. Family loved the presentation and the dish.Spatchcock chicken has a crispy skin and moist meat. This method cooks the legs and breast more evenly in less time than a tradition method of roasting.



1 gallon of water

3/4 C kosher salt

1/2 C brown sugar

1/4 C soy sauce

6 garlic cloves smashed

2 rosemary stems bruised

2 oregano stems bruised

1 lemon quartered

1 oven/ fryer chicken


3 T Dijon

3 garlic cloves minced

2 t soy sauce

2 t hot sauce

1 T rosemary  chopped

1 T thyme chopped

2 T lemon juice

3 T olive oil

1/2 t lavender salt


Ove temperature 425º

Mix brine ingredients in large bowl then pour into 2 gallon Ziploc® Freezer (2 gallon size)bag. I place the freezer bag in a bowl. Then add the chicken and seal the bag. Place in refrigerator for 4 hours to over night.

Add the rub ingredients to a small bowl mix and set aside

After brining completed remove chicken  to cutting board and dry.  Place chicken on it’s breast. Using a good pair of kitchen shears remove the backbone. Flip the chicken over and press down hard on the breast to flatten it. Using a sharp knife cut half way through the thigh leg joints and the breast wing joints.

Rub 1/3 of rub mixture on inside of chicken. Take 1/3 of rub then lift skin and rub breast and thighs. Then after searing use remains third on skin.



Two ways to bake:*

I heat large oven ready skillet with a tablespoon of olive oil on high. Place the chicken breast side down and sear for 4-5 minutes. Remove from heat and and turn chicken over and spread remaining rub on chicken.


Place in oven and roast to 165º or 45 – 50 minutes then remove and rest for 5 minutes.


Second  method is to place chicken skin side up  and rub remaining third of rub on skin on foil lined baking sheet and roast. Roast to 165º for 50-55 minutes.




*Personal  preference  I like the crispyness of method one.

Serve with roasted new potatoes,roasted Brussels sprouts, and a grilled radicchio mozzarella  appetizer. 








Turkey Egg Noodle Bake


3 T olive oil

1 onion diced

2 garlic cloves minced

1 pound Cremini mushrooms sliced

1/2 C white wine

1 t thyme sliced

2 C leftover turkey diced*

1 container of creme fraiche (7.5 ounces)*

1 C chicken broth

1/4 t nutmeg

1 C green peas frozen

1/2 C Parmesan*

1/2 package of wide egg noodles

Salt and pepper


Add olive oil to large fry pan and heat then add garlic and onions. Cook until translucent. Add cremini mushrooms and thyme and cook until mushrooms have released their liquid. Deglaze with white wine over medium high heart.  Add creme fraiche, chicken broth, nutmeg and combine and simmer for 10 minutes. Add turkey and peas and cook until peas and turkey heated. Season with salt and pepper to taste.

Bring 4-5 quarts of water salted to boil. Add noodles and cook unit all dente or about  6 minutes. Drain and combine with turkey mixture. Butter a 12″ by 9 ” pan and transfer mixture to the dish. Top with Parmesan cheese and bake for about 20 minutes. 


*Cooked chicken can be substituted in place of turkey.

* I have substituted sour cream or  Mexican creme when I was out of creme fraiche.

*I have also added crushed garlic croutons to the top with the Parmesan before baking. 


Juicy Chicken Mushroom Mozzarella Burgers


1 1/2 pound ground chicken breast

1/2 pound Cremini mushrooms sliced

1/2 pound shredded mozzarella cheese

1/2 t thyme

1 t salt

1/2 t pepper

3 T olive oil


Heat 1 T olive oil over medium high heat. Add mushrooms and toss to coat then cook until moisture is evaporated. Remove from heat, cool, and fine chop.

Add ground chicken, chopped mushrooms, shredded mozzarella, thyme, salt, and pepper and  combine. Divide mixture into 4 piles and shape into patties.

Heat 2 T olive oil in non-stick large skillet over medium heat and fry patties  5- 7 minutes per side until thoroughly cooked.

Serve on large buns topped with mayonaise, slices of avacado, and lettuce.



Tikka Masala with Chicken


2 serrano chilies seeded and diced

1 sweet potato small diced one inch pieces

2 T olive oil

1/2 cup vegetable broth

2 cups diced leftover chicken

1 bottle Trader Joe’s® Masala Simmer Sauce


Naan bread


Add olive oil into small Dutch oven over medium high heat. Add in  sweet potatoes and serrano chili and stir occasionally for 5 minutes. Add broth and cook until sweet potatoes are al dente 12-15 minutes. Lower heat to low; add in diced chicken and Masala Simmer Sauce cook until heated. Serve with quinoa or rice. Naan bread is nice for dipping into the sauce.

Chicken Breasts Smothered in Cherry Tomatoes


Brine  Solution

1/2 cup Kosher salt

1/4 cup brown sugar

4 cups water

2 bay leaves


2 chicken breasts skinless halved

Salt and pepper

2 T olive oil

2 shallots fine chopped

4 garlic cloves minced

1/2 t crushed red pepper

1/2 cup dry white wine to deglaze

1 cup cherry tomatoes

1 t Herbes de Provence

1 lemon half

Chopped parsley

Parmesan cheese


Add salt, sugar, and bay leaves to water. Add chicken breast  and brine for 30 minutes to one hour.

Heat skillet with olive oil on medium high heat. Remove chicken from brine, dry, and pound to 1 inch. Cut in half, salt and pepper both side. Place in skillet and cook until golden brown about 6 minutes per side. Remove breasts to plate and set aside. Add shallot,garlic, and red pepper  to pan; saute until soft not brown. Deglaze the pan with white wine.  Add cherry tomatoes and Herbes de Provence and bring them up to simmer. Add chicken breast and juices on plate back into mixture. Cook until tomatoes pop and chicken is cooked, about 12-15 minutes. Adjust seasoning, juice lemon, add Parmesan. Serve over quinoa or pasta.


Oven Roasted Beer Can Rosemary Garlic Chicken


Brine( I always brine my chickens prior to roasting)

1 gallon water

1/2 cup kosher salt

1/3 cup brown sugar

1/4 cup soy sauce

3  garlic cloves smashed

3 rosemary stems

Beer Can

1/2 can water

1/2 lime chopped

3 rosemary stems

4 smashed garlic cloves


3 1/2 to 4 pound roasting chicken

Salt and pepper

2 T olive oil

3 T chopped rosemary

2 garlic cloves minced

1 t salt


Brining Solution

Add water,salt and brown sugar into jumbo Hefty® plastic bag or container twice size of brining solution and stir until salt dissolved. Add soy sauce, garlic, rosemary and mix. Remove excess fat and giblets from cavity of chicken then submerge the chicken. Refrigerate the chicken for at least 4 hours.

Beer Can/Holder*

Place can in baking dish or foil covered cooking sheet and rub exterior with vegetable oil. Fill can/holder to half full with liquid. Add lime,garlic, and rosemary into can.


Preheat oven 375 º

Combine rosemary, garlic, and olive oil in small bowl. Remove and dry the chicken. Salt and pepper the cavity of the chicken. Place the chicken bottom side down on the beer can holder with legs in front of the can. Gently lift the skin at top of the chicken and rub 2/3 of the rosemary garlic mixture from the breasts to the thighs. Rub the remaining 1/3 on the exterior skin of the chicken. Fold the wings to the back of the chicken. Roast the chicken for about 1 hour and 30 minutes or until the internal temperature at the thickest part of the thigh reads 165 degrees using an instant-read thermometer. Remove from oven and rest for 10 minutes.Use tongs to remove the chicken. Carve and serve.

*Beer Can Roaster – Stainless Steel(Can be purchased on-line or at most cooking supply stores) It has a large base that helps steady the chicken.

Chicken Marsala


2 chicken breasts skinned, boneless, and halved

1 cup flour

1 t salt

1 t pepper

1 t Italian Seasoning

2 T olive oil

3 T butter

2 shallots fine chopped

10 ounces Cremini mushrooms stemmed and sliced

3/4 cup Marsala wine

1 cup chicken broth

1 t salt

1 t pepper

2 T butter


Combine flour,salt, and Italian Seasoning on large plate.Place chicken breasts between 2 sheets of plastic wrap and pound to 1/4 inch thickness.

Heat oil in large skillet over medium high heat.Add butter and melt. Dredge chicken breasts in flour mixture and place in skillet. Do not crowd the breasts. Cook on each side about 5 minutes until golden brown. Remove to plate and set aside. Add oil,butter and melt. Place remaining breasts and cook about 5 minutes per side. Remove to plate and set aside. Add 1 T butter, shallots, and mushrooms. Cook until liquid from mushrooms is evaporated. Add wine and scrape bits from the skillet. Cook until liquid is reduced by half. Add chicken broth and cook until sauce is beginning to thicken. Reduce heat to medium. Add butter and stir. Return chicken and simmer 2-3 minutes. Adjust seasoning. Serve with wide egg noodles or papperdelle.





Chicken Chili Verde



8-10 tomatillos husked and chopped

3 poblano  chiles rough cut

2 Serrano chiles  seeded and chopped

1 large onion chopped

1 green pepper chopped

4 garlic cloves minced

1/2 c chopped cilantro

4 chicken thighs skinless seasoned with salt and pepper

1 t cumin

1 t Mexican oregano

Salt and pepper to taste

4 cups chicken broth

Serving Recommendations

Avacado chunked

1/2 cup Cotija cheese crumbled

Lime cut in wedges

Cooked rice or tortillas


Place all the sauce ingredients in large sauce pan and bring to boil. Simmer for 2 hours occasionally stirring. Shred  the thigh meat from the bones and remove the bones. Simmer for another hour. Taste and adjust seasoning. Serve over rice or warmed tortillas with avacado, Cotija, and lime wedges.

Note: 2 skinless chicken breasts can be used in place of chicken thighs. Chicken thighs make a richer sauce. If you like more heat leave seeds in serrano chiles.


Chicken Vegetable Noodle Soup


1 cooked chicken breast cut into bite sized pieces

2 carrots diced

3/4 cup frozen  peas

1/2 cup fresh green beans chopped

2 garlic cloves minced

1 T olive oil

2 t Better Than Bouillon chicken flavor

4,cups organic chicken broth

1/2 t herbs de Provence

Salt and pepper

4 oz or about 1 inch in diameter dry  fettucine


Bring 4 cups of lightly salted water to boil. Add fettucine and cook until al dente about 8-10 minutes. Drain and save 1/2 cup pasta water.

Mean while add olive oil to large sauce pan over medium heat. Add garlic and cook about 1 minute until fragrant. Add carrots, green beans, broth, bouillon, and herbs de Provence and cook 5-6 minutes. Add peas and cook 2 minutes. Add pasta and cook 2-3 minutes to meld flavors. Season and add pasta water if additional broth is needed. Serve with toasted Rosemary bread.