Basic Chicken

Poached breasts

Quick breasts in the oven

NYTimes roast whole

Vinegar chicken w olives (NYT)

Keto nuggets

POACHED CHICKEN BREASTS (for chicken salad, etc)

Start with 4 cups of cold water and 2 large chicken breasts (about 1 lb., 4 oz. total) in a sauce pan. (This ratio of water-to-meat is important; larger breasts will take longer to cook, and smaller breasts will overcook more quickly. And if you want to cook more chicken, add another 2 cups of water per breast.) Cold water is key here, because it allows the chicken to cook way more gradually than it would if you just dumped them into already-boiling water.

Season the water with 3½ tsp. of kosher salt. This might seem like a ton of salt, but trust us. Only a portion of it ends up on the chicken. Seasoning your water aggressively ensures that your chicken will be well-seasoned and actually taste like...chicken. (But in a good way!)


Turn the heat to medium and bring the water to a gentle boil. As soon as you see the surface of the water start to roll, flip the breasts over with tongs, remove the pot from heat, and cover it with a tightly fitting lid. The chicken breasts will continue to cook gently in the hot water.

Once the chicken breasts register an internal temperature of 150° on the ol' instant read thermometer, remove them from the water. This will usually take about 5-10 minutes, but remember that it all depends on how large or small the chicken breasts are. Always check sooner than later if you're not sure—you can always cook them longer, but you can't uncook them.

Once you’ve removed them from the water, let them rest on a cutting board for at least five minutes. Then slice them up and throw them over rice, in a salad, or onto your grand aioli platter. Whatever you choose, you’ll be adding the best possible poached chicken breast you’ve ever cooked into the mix.

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QUICK CHICKEN BREAST IN THE OVEN

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
1 Tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I prefer smoked paprika)

To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
Preheat oven to 450°F.
Place the chicken breasts in a single layer in a large baking dish or roasting pan*. Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)
Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

https://www.gimmesomeoven.com/baked-chicken-breast/

NYTIMES ROAST CHICKEN
INGREDIENTS

• 1 small lemon
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1 teaspoon chopped rosemary, plus 4 sprigs
•  Large pinch of red-pepper flakes, plus more for serving (optional)
• 1 (3 1/2- to 4-pound) whole chicken, patted dry
•  Extra-virgin olive oil, for drizzling
• ⅓ cup finely grated Parmesan

PREPARATION

1. Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
2. Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
3. Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
4. Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

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Vinegar Chicken With Crushed Olive Dressing

by ALISON ROMAN

Time: 40 minutes

Yield: 6 servings

https://cooking.nytimes.com/recipes/1020486-vinegar-chicken-with-crushed-olive-dressing

INGREDIENTS

3 1/2 pounds bone-in, skin-on chicken parts
1 teaspoon ground turmeric
6 tablespoons olive oil
Kosher salt and black pepper
1/2 cup white wine vinegar
1 1/2 cups green Castelvetrano olives, crushed and pitted
2 garlic cloves, finely grated
1 cup parsley, tender leaves and stems, chopped

Heat oven to 450

toss chicken with turmeric, 2 T olive oil, salt and pepper on a baking sheet

put chicken skin side up and pour vinegar around

bake without flipping for 25-30 min until deep brown

meanwhile combine olives, garlic, 4 T oil, 2 T water, salt and pepper in small bowl

once chicken is cooked remove to serving dish

pour mixture on to baking sheet and combine with juices and bits - pour over chicken and serve

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Keto Chicken Nuggets
Heat oven to 450F
Mix 3/4 c almond meal
3/4 tsp salt
1 tsp poultry seasoning
1/4 tsp garlic powder
1/8 tsp pepper
cut 1 lb boneless chicken thighs into nuggets
dip in egg white
roll in coating mix
place on oiled cookie sheet
bake 10 min - flip - bake another 10 min