In this fall weather, sometimes all you want to do is stay indoors and enjoy your favorite comfort foods. Chris Kimball, author of the new book "The Cook's Illustrated Cookbook", suggests trying these three recipes on those chilly days!
Recipe: French chicken in a pot (on this page) Recipe: Easier french fries (on this page) Recipe: Ultimate chocolate chip cookies (on this page)Adjust oven rack to lowest position and heat oven to 250 degrees F. Pat chicken dry with paper towels, tuck wings behind back, and season with salt and pepper. Heat oil in Dutch oven over medium heat until just smoking. Add chicken breast side down; scatter onion, celery, garlic, bay leaf, and rosemary sprig, if using, around chicken. Cook until breast is lightly browned, about 5 minutes. Using wooden spoon inserted into cavity of bird, flip chicken breast side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
Off heat, place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook chicken until breast registers 160 degrees and thighs register 175 degrees, 1 hour 20 minutes to 1 hour 50 minutes.
Transfer chicken to carving board, tent with foil, and let rest for 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids. Let juices settle for 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Season with lemon juice, salt, and pepper to taste. Serve chicken, passing sauce separately.
You will need at least a 6 quart Dutch oven with a tight-fitting lid for this recipe. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.
Serves 4
Set wire rack in rimmed baking sheet, line rack with triple layer of paper towels, and set aside. Combine potatoes, oil, and bacon fat, if using, in Dutch oven. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.
Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crisp, 5 to 10 minutes longer. Using skimmer or slotted spoon, transfer fries to prepared wire rack. Season with salt and serve immediately.
Flavoring the oil with a few tablespoons bacon fat gives the fries a mild, meaty flavor, but omitting it will not affect the final texture of the fries.
We prefer peanut oil for frying, but vegetable oil can be substituted. This recipe will not work with sweet potatoes or russets.
Serve with ketchup or a dipping sauce, if desired.
You will need at least a 6-quart Dutch oven for this recipe.
Serves 3 to 4
Adjust oven rack to middle position and heat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Continue cooking, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted.
Add brown sugar, granulated sugar, salt, and vanilla to melted butter; whisk until fully incorporated. Add egg and egg yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts, if using. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
Working with 3 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets.
Bake 1 sheet at a time until cookies are golden brown and still puffy and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; let cookies cool to room temperature.
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is sufficiently browned.
Use fresh, moist brown sugar, as hardened brown sugar will make the cookies too dry.
This recipe works with light brown sugar, but the cookies will be less full-flavored.
Makes about 16 large cookies
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