Household/Food Military Martha

50 States 50 Recipes- Delaware

Our next stop on the 50 states, 50 recipes tour is;

DELAWARE: http://www.50states.com/delaware.htm

State capital: Dover

Largest City: Wilmington

Admission to the Union: December 7, 1787 first state to join the union

Economics:
Delaware’s agricultural output consists of poultry, nursery stock, soybeans, dairy products, and corn. Its industrial outputs include chemical products, automobiles, processed foods, paper products, and rubber and plastic products. Taking into consideration the variety of the output and the impact it would have on the economy if left undisposed of. It is necessary to think ahead and use services such as portable dumpster rental in Chester . Being home to so many festivals and events, all year round makes you responsible for a proper recycling etiquette. Delaware’s economy generally outperforms the national average of the United States.
Delaware is home to several festivals, fairs, and events. Some of the more notable festivals are the Riverfest held in Seafood, the World Championship Punkin Chunkin held at various locations throughout the county since 1986, the Rehoboth Beach Chocolate Festival, the Bethany Beach Jazz Funeral to mark the end of summer, the Apple Scrapple Festival held in Bridgeville, the Rehoboth Beach Jazz Festival, the Sea Witch Halloween Festival and Parade in Rehoboth Beach, the Rehoboth Beach Independent Film Festival, the Nanticoke Indian Pow Wow in Oak Orchard, and the Return Day Parade held after every election in Georgetown. (http://en.wikipedia.org/wiki/Delaware )
Since Delaware is home to several festivals it makes it a great place to visit year round, check out these tourism sites;

http://www.visitdelaware.com/
http://www.destateparks.com/
http://delaware.gov/

In my research of our first state, I found that they are best known for broiler chickens. Broiler chickens are basically whole chickens that can be broiled or barbecued or grilled- in fact a chicken can be fixed in more ways than Carters has pills! I have even seen a broiler chicken grilled with a can of beer shoved up it’s… um… rear opening- turn out delicious. But I have always wanted to try flat iron chicken… or flat roasted chicken. I have heard wonderful things about this style of cooking chicken and couldn’t wait to try it. Now this recipe isn’t necessarily of Delaware, sorry to say… but I couldn’t resist trying it. I must give credit where credit is due. This recipe is not mine, and is copyrighted to Martha Stewart.com- however, it’s so delicious I had to share it. Lucinda Scala Quinn of the TV show “Mad Hungry” does an excellent video in which she shows you how to cut the spine out of the bird… I would suggest you all watch carefully if you’ve never deboned a chicken! http://www.marthastewart.com/recipe/flat-roast-chicken

FLAT ROASTED CHICKEN

Ingredients
Serves 4 to 6.
1 whole (3- to 4-pound) chicken
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
2 cloves garlic, smashed and peeled

Directions
Preheat oven to 400 degrees.

Using kitchen shears, cut along both sides of the backbone to remove; discard or reserve for broth, if desired. Open the chicken’s legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper. (add any other spices you desire)
Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees. Transfer chicken to a cutting board and let stand 10 minutes.
Add 1 tablespoon lemon juice and remaining tablespoon butter to pan, swirling to combine; set aside. In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
First published October 2009-

“Mad Hungry” by Lucinda Scala Quinn

ingredients, de-bone the chicken, flatten and add spices as desired

put chicken in butter and olive oil to brown skin, then place in oven, skin side up

with flat side of knife, smash garlic and put into mixture of olive oil, lemon juice and red pepper flakes.  When squeezing fresh lemons, squeeze through hand to catch any seeds that might squeeze out!

mix olive oil mixture with pan juices to make gravy to serve over golden brown chicken-
Preparation:
This is not a recipe for the squeamish! You really have to get your hands into this bird’s private places and yank stuff out! Now you can save the gizzards, innards and spine for a good chicken broth later but that’s not what we’re cooking with this recipe. We’re making a fine roasted chicken with some very simple and easy ingredients! The one major investment that ya’ll might have to make is in a cast iron skillet. I found one at my local grocery/specialty store for about $24.99 pre-seasoned. Now most of your new cast iron skillets will be pre-seasoned, meaning treated so the iron doesn’t rust. If you have one, that has gotten rusty, or isn’t pre-seasoned, here’s how you re-season!
First off you scrub the living daylights out of it, removing all the rust. Don’t ever let harsh chemicals touch your skillet- EVER! Most folks will tell you not to use soap, but only warm water to clean the skillet… I use a mild detergent if it’s really rusty and I’m re-seasoning anyway. Once all your rust is removed you get yourself some Crisco (cooking lard) and slather it all over that skillet. Place it in an oven at 300 degrees for an hour and when it comes out, wipe off any Crisco liquid that’s leftover. To avoid a big mess in your oven, place some tin foil between your skillet and the bottom of your oven for quick clean up. Now you have a re-seasoned cast iron skillet!
Ingredients:
All of the ingredients were at the local grocery store, and a whole chicken is by far much cheaper than a butchered chicken! So it was economical as well!
Cooking:
This recipe was so easy to follow. The most difficult… and I say that because some of ya’ll might be squeamish… was taking the spine out of the chicken and flattening it. The recipe doesn’t call for it, but I added some garlic powder to the salt and pepper that went on the chicken skin just for a little flavor boost. I also added the garlic, pepper, olive oil mixture directly to the pan juices over the stove to make the gravy for the chicken. With some smashed potatoes this was a full meal.

Review: scale of 1-5 stars; the more stars the better
Ease of preparation: ***** very easy, so easy you’ll want to make it again and again
Cost of ingredients: **** very cheap ingredients, but the cast iron skillet is an investment
Taste: ***** The guys and gals at the Fire Department had seconds, it was that juicy and tender
Nutrition: ***** aside from a little butter all the other ingredients are virtually fat free and nutritious, the great thing is you can add more or less spice depending on your tastes

I made two of these for the guys and gals I was serving at the Fire Department. Even after a few of them had seconds there was still nearly a whole bird left over, so one good size chicken should easily feed a family of 4-5 people. I did not have a meat thermometer so I let it cook for about an hour, which seemed to do it no harm at all. It was juicy on the inside and crispy on the outside and finger lickin’ good on the way down! I really think this one will be done over and over again in the Martha household! So until next week when we head to Maryland may all your journeys be safe and your eats be good!

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4 thoughts on “50 States 50 Recipes- Delaware”

  1. I have actually made this many times and it is delicious! I am what they call the “chicken master” when it comes to de-boning, in Culinary school it was always my favorite thing to do! Super Yummy Military Martha! 😉

  2. I have to admit that the folks I’ve been taking these meals to at the Fire Department have been very generous in eating everything I’ve brought by… and they asked which one has been my favorite so far.
    I don’t wanna put the cart before the horse, but thus far, this one has been my favorite. It was so easy, and so delicious… and I’ve wanted to try it for ages… so I was glad to have the excuse!
    Can’t wait to use my cast iron skillet again!

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