Now it’s probably going to be in my obituary. I did it just because I was here by myself, and I thought it’d be fun to do. I think people will be excited to see the Cosmopolitan, which really caught on during the pandemic. There's nothing more appealing than just roasting a chicken. When you walk in the door and there’s a chicken roasting, it just smells like home. We’re used to it from the time we were kids, when our mothers cooked for us. I love that about it-because cooking is really something you do for someone you love. The Duke and Duchess of Sussex as well as Emily Blunt and John Krasinski say the chicken played a role in their romance. I just updated it with spring vegetables, which was great. One classic that I love-and the internet loves-has gotten the nickname of Engagement Chicken. One of the wonderful things about this cookbook is some of the recipes are updates of old favorites. I actually did a post during the pandemic with a picture of my dishwasher and just said, “If anybody’s not sick of unloading the dishwasher, please come unload mine.” Self-described “two-fer” recipes use leftovers from a previous one: make a vanilla pound cake, and then a few days later, serve the remaining slices with fresh strawberry rhubarbs for breakfast. There’s Tuscan white bean soup, which can be prepped ahead of time and reheated whenever, or chicken in a pot with orzo (one of Garten’s favorites) which feeds a family in one dish. The result? Go-To Dinners, out today by Clarkson Potter. This newly-minted culinary ethos began to bleed into it: Garten found herself including more one-pot recipes playing around with the idea of breakfast-for-lunch meals incorporating more leftovers and developing light, easy-to-arrange dishes that could be served at any time of the day. (As Garten herself famously says: “Store-bought is fine.” )Īll the while, she was writing her 13th cookbook. Serve while the chicken is still warm.Ina Garten, by her own admission, no longer holds a strict definition of what’s considered “dinner.” It started during the pandemic: sick of constantly cooking and cleaning like the rest of us, she started gravitating toward dishes that were quicker to make, took fewer pans, or, well, little-to-no cooking at all. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. When the oil is 350 degrees, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees. Transfer the chicken to a plate or sheet pan until ready to fry. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees. Pour oil into a medium (9-inch round × 4½-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1½ teaspoons black pepper and set aside. Set a wire rack on a sheet pan and place them in the oven. When ready to cook the chicken, preheat the oven to 300 degrees. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly ½ inch thick. In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
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