Skillet Roasted Chicken makes an easy, elegant, and amazing meal. The chicken is juicy and delicious and really easy to roast in an everyday cast iron skillet, begin by browning chicken on the stove before finishing off in the oven. Homemade Skillet Roasted Chicken is better than any precooked rotisserie chicken from the store, as it takes just minutes to prepare, and cooks deliciously in under an hour.
This is my go to chicken recipe! I buy a whole organic chicken, cut it up myself and use the remaining parts for making homemade Leftover-roast-chicken-stock. I use the back of the chicken and add onions, celery, carrots, parsley, peppercorns, water and simmer it in a big pot. My house smells divine and the stock can be chilled up to 3 days or frozen up to 3 months always on hand for making hearty soups. I also use the chicken liver to make chicken liver pate. Chicken Liver pate is simple to make and taste’s amazing if your into pate. Combine the chicken livers with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. If you want, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe. Soaking the livers in milk will take a bit of the edge off the taste and make them more mild.
Let’s don’t waste anything…
Ali in the Valley
Skillet Roasted Chicken…
1-2 tablespoons olive oil
6-8 chicken thighs (skin on)
salt and pepper
1 teaspoon paprika
6 whole garlic cloves (peeled)
fresh thyme sprigs
fresh rosemary springs
Preheat oven to 475º degrees. Heat 12-inch cast iron skillet over medium-high heat on stove or cooktop. Drizzle in olive oil and heat, but do not overheat to allow it to smoke. Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook 2 minutes or until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes. Sprinkle chicken with paprika, nestle in whole garlic cloves throughout chicken thighs, and top with thyme & rosemary sprigs. Place in oven and roast until chicken temperature registers 160º F when checked with an internal temperature prob, about 12-13 more minutes. Remove from oven and allow to rest for about 5 minutes.
2 chicken carcasses left over from roast chicken (any herbs in cavities discarded)
1 onion (quartered)
2 celery ribs (chopped)
1 large carrot (chopped)
1 head of garlic (halved crosswise)
Scant 1/4 teaspoon black peppercorns
2 thyme sprigs
8 parsley sprigs including long stems
4 quarts water
Bring all ingredients to a boil in an 8-qt stockpot. Reduce heat and simmer, skimming foam occasionally, 2 hours.
Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water. If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.
Chicken Liver Pâté
Adapted from Simply Recipes…
6 Tbsp unsalted butter (divided)
1/3 cup minced shallot
1 pound chicken livers
1 clove garlic (minced)
2 Tbsp capers
1 teaspoon dried thyme
1 teaspoon anchovy paste (optional)
1/4 cup brandy
1/4 cup cream
rim any fat or connective tissue from the livers and discard.
Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3-5 minutes. Do not let it burn.
Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes. Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as it could flame up, especially if you are using a gas range. If it does, cover the pan for a moment.) Turn the heat to high and boil down the brandy to the consistency of syrup, about 1-2 minutes. Turn off heat and allow the mixture to cool.
5 Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge. Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using.
The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified putter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.
Serve spread on crackers or baguette slices.