I would say my cookbook collection ranges from the sublime to the ridiculous. In fact if I see a cookbook I don't have, chances are I will buy it and have little shame about my purchase. You see, recently I purchased 50 Shades of Chicken; the recipes, albeit delicious, are written in a such a way that any chef would blush. Brandy Vanilla Chicken, with its enticing flavors, crispy skin and tender meat, is a decadent and scrumptiously romantic dish to make for that someone special.
roast chicken with
brandy-vanilla butter
adapted from
50 Shades of Chicken
FL Fowler
Ingredients:
4 tablespoons unsalted
butter; very soft
1 tablespoon brandy
2 teaspoons vanilla extract
1 1/2 teaspoons sugar
1 1/2 teaspoons coarse
kosher salt
1 teaspoon freshly ground
black pepper
1 (3 1/2 to 4-pound)
chicken, patted dry with
paper towels
1. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the butter, brandy, vanilla, sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until it forms a smooth, supple spread (at first it will seem to curdle, but continue beating until it submits).
2. Season the chicken, including cavity, with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
3. Fill your hand with butter and gently slide your fingers beneath the skin of the breast, slathering butter on the flesh as you go. Work your way down to the thighs. Repeat until you have used all the butter.
4. Place the chicken on a rack set over a rimmed baking sheet. Roast until the thigh juices run clear when pierced with the tip of a knife and the skin is crisp and golden, about 1 hour and 15 minutes. Let rest for 10 minutes before carving.
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