CHICKEN IN CAST IRON SKILLET RECIPE RECIPES

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CAST-IRON SKILLET CHICKEN RECIPE | KEVIN GILLESPIE | FOOD ...



Cast-Iron Skillet Chicken Recipe | Kevin Gillespie | Food ... image

This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.

Provided by Kevin Gillespie

Categories     main-dish

Total Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 3

3 1/2 pounds chicken
2 tablespoons grapeseed oil
salt

Steps:

  • Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
  • Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
  • Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken—just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
  • After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.

CAST IRON BUTTERMILK BISCUITS RECIPE | ALLRECIPES



Cast Iron Buttermilk Biscuits Recipe | Allrecipes image

Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.

Provided by Stormy1800

Categories     Biscuit

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 dozen

Number Of Ingredients 7

½ cup cold butter, divided
1 ⅓ cups buttermilk
2 eggs
4 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
  • Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
  • Mix buttermilk and eggs together in a small bowl.
  • Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
  • Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
  • Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
  • Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 122 calories, CarbohydrateContent 16.9 g, CholesterolContent 26.2 mg, FatContent 4.6 g, FiberContent 0.6 g, ProteinContent 3.2 g, SaturatedFatContent 2.7 g, SodiumContent 246.3 mg, SugarContent 0.7 g

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