Making your own fresh chicken broth is just as easy as popping a pot roast in the oven on a Sunday afternoon—just figure you can go organize your pantry or read a book while it’s simmering away on the stove!
Category Types: Dinner
Panzanella Salad with Roasted Chicken
Here the basic Garlic Studded Roasted Chicken is embellished with chili peppers and garlic then served with a classic Italian bread salad of toasted bread, tomatoes, onions, parsley, and a dressing made from pan juices.
Steak and Potato Skillet with Wine Sauce
This steak and potato skillet is as delicious as it is easy to make. Plus, it gives you the freedom to choose your favorite cut of Just Bare Natural Angus steak. Recipe courtesy of Sailor Bailey.
Honey Lemon Oven-Fried Chicken
This version of fried chicken is simple, mess-free, and easy to customize to your favorite seasonings. A touch of honey with tangy buttermilk coats the chicken before tossing in crisp Panko breadcrumbs to bake.
Herb & Citrus Chicken Under a Brick
Pollo al mattone is the Italian name for a chicken that’s pressed under bricks to speed up cooking and create a very crisp skin. Traditionally made in a cast-iron skillet, this version is hot off the grill. Either a whole butterflied chicken or chicken halves work beautifully. The zesty marinade makes the most of those later summer herbs that overrun the garden.
Yucatan Orange Chicken
To shorten the roasting time, butterfly the chicken. Remove the backbone with poultry shears, open the chicken up like a book, and press flat on the baking sheet. Rub with the oil and smoky spice blend rub.
Charmoula Seasoned Butterflied Chicken
This herb paste used to flavor the chicken can be slathered on just before popping it onto the grill. Otherwise, try gently loosening the bird’s skin with your fingers, then rubbing the paste directly onto the meat under the skin. This combination of seasonings is called charmoula—sort of a North African pesto.
Maple Brandy Glazed Chicken
Roast some seasonal late harvest veggies to fill the platter with the glazed bird…Brussels sprouts and sliced acorn squash are particularly nice. Otherwise make root vegetable “chips” by thinly slicing sweet potatoes, parsnips, and Yukon gold potatoes, tossing with a generous glug of olive oil, and roasting until crisp.
Maple-Ale Brined Chicken & Roasted Pears
Brining a whole chicken, or chicken parts, is a method that only improves the texture and flavor of the meat—and keeps it very moist during roasting.
Catalan Sweet & Tart Chicken
This recipe elegantly feeds a nice-sized dinner party, but is easy to cut in half for a smaller supper. The sweetness of the dried plums (formerly known as prunes), contrasts with the brininess of the olives and capers—delicious with the richness of bone-in chicken.