Tasty Recipes from Recipe Wizards

If you’re hoping to stretch your grocery dollars in the new year, look to foods that can pull double-duty.

One such food is roast chicken. The leftovers can be transformed into many dishes.

You can toss leftover cooked chicken in mixed-greens salads or use it to make chicken salad, in a stir-fry or in sandwiches. You can also use it in casseroles, pasta dishes and soups.

Once you learn to roast a whole chicken, you’ll find that having cooked chicken on hand will be convenient in a pinch.

If you’re afraid one whole chicken won’t leave enough meat for leftovers, roast two at the same time. You’ll save time and only turn on your oven once.

When shopping, look for good-size plump chickens, some of which are labeled “oven roasters.”

These roasters are big and plump, but two whole 4- to 5-pound roasters will fit together on a broiler pan or large roasting pan. I prefer to use the broiler pan because the fat drips into the bottom of the pan and the whole chicken browns evenly on all sides.

Though the crisp chicken skin is the tastiest, that’s where all the fat is.

But chicken, whole or in pieces, cooked with the skin on will stay moist and juicy. You can remove the skin after cooking for huge fat and calorie savings, or give guests an option, too, at serving time.

To give roast chicken added flavor, I season it under the skin with herbs or a few pats of herb butter.

When storing leftovers, be sure to remove meat from the carcass. It is not recommended to store the carcass with meat on it. Use leftover cooked chicken within three days.

SIMPLY SEASONED ROAST CHICKEN

Serves: 6 / Preparation time: 15 minutes (plus brining time) / Total time: 2 hours

1 whole chicken, about 5 pounds

BRINE

2 gallons water

1 cup kosher salt

1 cup sugar

SEASONINGS

5 tablespoons unsalted butter, softened

1 large clove garlic, pressed or crushed

2 tablespoons favorite fresh herbs (such as thyme, rosemary, parsley, tarragon), chopped, or several teaspoons dried

Salt and freshly ground black pepper to taste

1 medium onion, peeled, cut in half

1 large lemon, cut in half

2 cups fat-free reduced-sodium chicken broth or more as needed

Remove the neck and giblets of the chicken for another use.

Place the chicken in a large stock pot. Pour in the water and sprinkle in the kosher salt and sugar, swishing it around to dissolve. Refrigerate for 6 hours or overnight.

Remove the chicken from the brine, discard the brine and rinse the chicken well inside and out under cold running water. Pat the chicken dry. Place on a platter and return to the refrigerator for 1 hour.

Preheat the oven to 400 degrees.

In a small bowl, mix the butter with the garlic and fresh or dried herbs. Remove the chicken from the refrigerator and pat dry with paper towels again. Season the cavity of the chicken with salt and pepper to taste and place the onion and lemon halves in the cavity.

Gently loosen the skin of the chicken from the breast, thigh and leg, being careful not to tear it. Rub about half of the herb butter under the skin and on the flesh of the chicken.

Rub the remaining herb butter all over the outer skin, and season with salt and pepper. Loosely tie the legs together, and place the chicken in a shallow roasting pan. Add chicken broth to the pan.

Roast 20 minutes. Reduce the oven temperature to 350 degrees, and continue roasting about 1 hour more or until nicely browned and cooked through. Baste occasionally with the pan juices. The chicken is done when the internal temperature is 165 degrees.

Remove chicken from the oven and let it rest for 15 minutes before slicing and serving.

Cook’s note: If desired, make a pan sauce with the drippings. Degrease the juices, and set the pan over 2 burners. Add broth or wine and bring to a boil, scraping up browned bits on the bottom of the pan. Knead together 1 tablespoon flour with 1 tablespoon softened butter. Whisk the butter and flour mixture into the pan to thicken.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis includes skin.

434 calories (63 percent from fat ), 30 grams fat (12 grams sat. fat ), 0 grams carbohydrates, 38 grams protein, 116 mg sodium, 144 mg cholesterol, 0 grams fiber.

Prep time: 30 minutes

Cook time: 45 minutes

Serves 4

This thick, nutty curry from Camellia Punjabi’s cookbook “50 Great Curries of India” (Kyle Books, $24.95, 192 pages) is made from ground spices and cashews.

When grinding the spices and nuts, make certain to reduce everything to a fine paste, otherwise the curry will appear curdled. Serve this dish with rice seasoned with lemon zest.

INGREDIENTS

4 ounces grated unsweetened coconut

12 cloves garlic

1 1-by- 1/2-inch piece fresh ginger, chopped

2 1/2 tablespoons coriander seeds

1 1/2 teaspoons cumin seeds

4 whole dried red chilies

6 cloves

one 3-inch cinnamon stick

1 large yellow onion, chopped

1 cup cashew nuts

5 tablespoons canola or vegetable oil

Salt, to taste

2 1/4 pounds of chicken, skin removed, cut into 8 pieces

INSTRUCTIONS

In a large, dry skillet over low heat, combine the coconut, garlic, ginger, coriander seeds, cumin seeds, red chilies, cloves and cinnamon. Toast for 5 minutes, stirring often. Add the onion and 1/4 cup of the cashews. Toast for another 10 minutes, stirring constantly.

Turn off the heat and leave to cool. Once the mixture is cool, transfer it to a blender or food processor. Add 3/4 to 1 cup of water and process until finely ground. Transfer the mixture to a small bowl.

In the food processor or blender, combine 1/8 cup of the remaining cashew nuts and about 2 tablespoons of water. Process to a paste, then set aside.

In a large saucepan over low, heat the oil. Add the spice mixture and cook, stirring often, for 10 minutes. Add the ground cashew nuts and salt, then cook for another 2 to 3 minutes.

Increase heat to medium, then add the chicken and cook for 5 minutes. Add 2 cups of water, cover, reduce heat to low and cook for another 10 minutes. Add the remaining cashew nuts and continue to cook until the chicken is done, about another 5 minutes.

Per serving: 891 cal.; 63 g pro.; 33 g carb.; 59 g fat (23 sat., 23 monounsat., 10 polyunsat., 3 other); 145 mg chol.; 301 mg sod.; 11 g fiber; 8 g sugar; 58 percent calories from fat.

ROSEMARY-LEMON ROASTED CHICKEN BREASTS

1 tablespoon fresh rosemary, chopped

3 cloves garlic, minced

2 tablespoons fresh lemon juice

1 teaspoon grated fresh lemon zest

4 split bone-in chicken breasts, about 2 pounds

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Preheat the oven to 425 degrees. Coat a baking sheet and wire rack with cooking spray.

2. Combine the rosemary, garlic, lemon juice and zest in a small bowl. Gently lift the skin off each breast and spread the rosemary mixture on the breast; replace the skin. Rub the olive oil over the skin and sprinkle with the salt and pepper. Place the chicken skin-side up on the wire rack.

3. Roast in the middle of the oven until a thermometer inserted into the thickest portion of the breast registers 160 degrees, about 34 to 38 minutes. Makes 4 servings.

Nutritional analysis for each serving: 298 calories, 40 g protein, 2 g carbohydrates, 0 g fiber, 14 g fat, 3 g saturated fat, 111 mg cholesterol, 385 mg sodium

BALSAMIC-GLAZED CHICKEN BREASTS WITH GRAPES AND FETA

3 tablespoons balsamic vinegar

2 tablespoons honey

2 teaspoons grated fresh orange zest

2 tablespoons orange juice

4 bone-in split chicken breasts, about 2 pounds

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound seedless green and/or red grapes

1/4 cup crumbled feta cheese, optional

1. Preheat oven to 425 degrees. Coat a shallow baking dish with cooking spray.

2. Combine balsamic, honey, orange zest and orange juice in small bowl. Season chicken with salt and pepper and place in baking dish. Bake for 20 minutes in center of the oven.

3. Brush chicken with some of the honey mixture; bake another 5 minutes. Brush again and bake another 5 minutes. Add grapes to pan and cook until chicken reaches an internal temperature of 160 degrees and grapes are slightly wrinkled and warm, about 5 more minutes.

4. Divide among four plates; sprinkle each serving with the feta cheese. Makes 4 servings.

Nutritional analysis for each serving: 406 calories, 42 g protein, 32 g carbohydrates, 1 g fiber, 13 g fat, 4 g saturated fat, 119 mg cholesterol, 495 mg sodium

SOUTH AMERICAN BAKED CHICKEN

4 split bone-in chicken breasts, about 2 pounds

2 cloves garlic, minced

2 tablespoons light soy sauce

2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

1 tablespoon minced canned chipotle in adobo sauce

2 teaspoons honey

1/2 teaspoon dried thyme

1 teaspoon paprika

1. Preheat oven to 425 degrees. Coat a shallow baking pan with cooking spray. Place the chicken in the pan.

2. Combine the garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme and paprika in a bowl, whisking until the honey is dissolved. Pour the mixture evenly over the chicken and bake in the middle of the oven, basting occasionally, until the chicken is cooked to 160 degrees, about 34 to 38 minutes. Makes 4 servings.

Nutritional analysis for each serving: 316 calories, 40 g protein, 5 g carbohydrates, 0 g fiber, 14 g fat, 3 g saturated fat, 111 mg cholesterol, 451 mg sodium

Tip: Reduce the calories in a serving by 86 calories, the fat by 6 grams and the saturated fat by 2 grams by removing the skin (before or after cooking).

CLASSIC BBQ CHICKEN

Prep: 1 hr. Bake: 1 hr. 20 min. Oven: 325 degrees F/ 450 degrees F

2 3-1/2 -lb. whole chickens Kosher salt and freshly ground pepper

1/2 cup butter

1 cup finely chopped onion

1 Tbsp. chopped fresh garlic

2 Tbsp. kosher salt

1 1/2 tsp. crushed red pepper

1 Tbsp. paprika

1 Tbsp. chili powder

1/2 tsp. freshly ground black pepper

2 cups cold water

1 1/4 cups cider vinegar

1 cup packed dark brown sugar

2 Tbsp. Worcestershire sauce

1/4 cup molasses

1 cup tomato paste

Peanut oil

Water

1. Cut up chicken, leaving drumsticks and thighs attached. Season chicken with salt and freshly ground black pepper. Refrigerate, covered, until ready to use (up to 24 hours).

2. For sauce: In large nonreactive saucepan, melt butter. Add onion, garlic, and salt. Cook over low heat until onion is tender. Add crushed red pepper, paprika, chili powder, and black pepper; cook and stir for 1 minute.

3. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a simmer over low heat. Cook, uncovered, for 10 to 15 minutes or until sauce is thickened, stirring occasionally. Taste for seasoning, adding additional salt if needed. Remove 11/2 cups of the sauce to prepare chicken. Store remaining in the refrigerator; reheat to serve.

4. For chicken: Preheat oven to 325 degrees F. Heat 1/4 inch oil in a 12-inch skillet over medium heat working in batches, place chicken, skin side down, in skillet. Cook until well browned, turning once, about 5 minutes.

5. Transfer browned chicken to two 2- to 3-quart rectangular glass or nonreactive baking dishes. Place skin side up, adding breast portions to one dish and leg portions to the other. Add 2 tablespoons water to each baking dish.

6. Spoon reserved 1 1/2 cups barbecue sauce over chicken. (See note.) Cover chicken with parchment paper and then cover tightly with foil. (Refrigerate until ready to bake). Bake leg portions for 70 to 75 minutes and breast portions for 30 to 40 minutes (170 degrees F).

7. Increase oven temperature to 450 degrees F. Uncover chicken and spoon on additional sauce. Bake, uncovered, for 10 to 15 minutes or until well-glazed and meat is very tender. Serve with remaining barbecue sauce. Store any remaining barbecue sauce, covered, in the refrigerator for up to 1 week. MAKES 12 SERVINGS.

(Note: Be sure that the sauce used on the uncooked chicken is kept separate from sauce for serving.)

Each serving (with 1/4 cup sauce) 626 cal, 40 g fat (14 g sat. fat), 158 mg chol, 1,381 mg sodium, 31 g carbo, 2 g fiber, 34 g pro.

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