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Video: Roasted chicken: Healthy Super Bowl snack

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    >>> with a way to cut a few calories in your super bowl get together. it's a recipe for roasted chicken that tastes like it might have been fried.

    >> all right. this we've got to see. he's going to share his secret to a healthy but still delicious chicken . and a little preview we're going to get french fries at the end.

    >> yeah. exactly. it is super bowl weekend. we have to splurge a little bit. i think one of the great things about chicken , it can be done 100 different ways. i think one of the things we talk about with healthy food is starting with great ingredients.

    >> yeah.

    >> first thing, starting with great chicken . the important thing about great chicken is seasoning it, making sure you can take care of it from start to finish.

    >> and you want people to know this is a healthy version of chicken , not a diet version of chicken .

    >> correct. correct. and that's a big difference. we are going to use fat with it.

    >> and leave the skin on.

    >> we are going to leave the skin on. those things can be done and still eat well.

    >> what's that about?

    >> the chicken liver will be an integral part of the salad because it's so much great flavor.

    >> you can leave these out.

    >> not a fan.

    >> not a chance. flip those over, these get sere seared to medium rare . and then we're going to season the chicken . seasoning the chicken means thoroughly seasoning both sides.

    >> salt and pepper ?

    >> yeah. just salt and pepper . we've taken the bones out to make the chicken cook very quickly.

    >> well, did you buy it boneless or actually --

    >> it's bred boneless.

    >> very limber chicken . okay. you're leaving the skin on.

    >> skin on. we've seasoned both sides.

    >> okay.

    >> then we get the chicken --

    >> right in the pan where you did the chicken livers.

    >> exactly. i'm all about as few pans as possible.

    >> efficiency.

    >> we skip ahead, the beauty of television, and we've got chicken that's nicely golden on the underside here. and this is where the fried part comes in. all of this fat is going to be gone. we're not using this fat. we're rendering the skin down to crispy and that's what helps make it fried chicken . we're going to add in a little bit of garlic, some rosemary, never skimp on the garlic and rosemary. and just a touch of butter. and what the butter does is help to give it a brown, nutty quality. at this point, we're going to let the chicken cook. takes about eight or nine minutes.

    >> you going to flip it?

    >> the secret is to flip it once the butter has browned and turn it off. go have a glass of wine and come back to it. so all we're going to do is turn this chicken over and turn it off.

    >> yeah. you do get a nice brown to it.

    >> and let it rest.

    >> what do you have over here?

    >> we're going to make the salad that goes with the chicken . looks a little bit like a potato. it is actually the root of a sunflower plant. and that's pretty cool. most people see this in the grocery stores , but if for some reason you can't, you can substitute carrots, regular artichokes. these are just peels, shaved, tossed in a little olive oil .

    >> those are terrific. really good.

    >> eat them right out of the pan.

    >> did i hear butter?

    >> you've got a crispy side to this, as well. and you're also going to add a little bit of wine to this.

    >> yes, we are.

    >> and after that cooks for a second, we'll add a little bit of water. and let those simmer for a few minutes until they oil down.

    >> go ahead.

    >> thank you. we've got toasted bread that we tossed in olive oil just before the sunchokes. and we're going to mix up a little side salad. we've got the sunchokes on the side. we've already braised. you can leave the rosemary in.

    >> we're going to move ahead and show people what that's going to look like at the end there.

    >> we're going to have the bread salad, mix in the radish, parsley. when we get to the chicken , what we want to do is carve this up into pieces.

    >> all right.

    >> so you can really see how moist --

    >> thank you. the recipe's on

TODAY recipes
updated 1/27/2014 5:55:31 PM ET 2014-01-27T22:55:31

Recipe: Roast chicken with crispy bit salad

  • For chicken:
  • 1 3 lb chicken, halved, bones removed, liver reserved
  • 2 tbsp. grapeseed Oil
  • 4 oz butter
  • 1 oz rosemary
  • 1 head garlic, peeled
  • For the salad:
  • 1 loaf country Italian bread such as ciabatta
  • 1 cup extra virgin olive oil
  • 8 each sunchokes, cleaned and halved
  • 1 cup white wine
  • 1/4 cup parsley leaves
  • 1/4 cup radish, shaved
  • 1/2 each lemon, juiced

Begin by tearing the bread into small, bite size pieces. Warm the extra virgin olive oil in a high sided sauté pan over medium heat and add the bread. Cook until golden and crunchy, but not too hard. Remove and lay on paper towels to drain.

Remove all but 2 tbsp of the extra virgin olive oil from the same pan and add the sunchokes. Cook the chokes until they begin to caramelize. Add 1 ounce of butter, then half of the rosemary and garlic cloves. Cook an additional 2 minutes until everything begins to caramelize, then deglaze with the white wine.

Simmer until the sunchokes are tender, about 10 minutes, adding water as necessary. When cooked, disgard the garlic and rosemary.

Season the chicken generously with salt and pepper. Warm the grapeseed oil in a large sauté pan big enough to hold both chicken halves. When you begin to see wisps of smoke around the edge of the pan from the oil, add the chicken liver and sear for 15 seconds on each side, cooking it to medium rare. Reserve.

In the same pan, gently lay each chicken half skin side down. Cook until golden brown without flipping. Add the remaining butter, rosemary and garlic to the pan and cook until the butter browns and everything becomes fragrant, about 10 minutes over medium-high heat. Turn off the heat, flip the chickens and let rest in the sizzling hot pan for another 15 minutes.

To assemble the salad:

Toss the fried bread, radish, parsley and drained sunchokes. Season the salad with salt and pepper, chop the liver and add to the bowl. Remove the chicken from the pan, discard the garlic and rosemary and spoon out 3-4 tbsp of the browned butter and chicken pan juice that remains into the salad to moisten it.

Add the lemon juice and 2 tbsp of the sunchoke braising liquid.

Cut the chicken halves into 4 pieces. Arrange the salad on the plate and top with 2 pieces of the chicken.

Serving Size

4 servings

Recipe: The perfect French-fried potato

Bring the water to a simmer and dissolve the salt into it stirring with a whick.  Cool in an ice bath.

Thoroughly wash the potatoes and cut the into ¼” sticks. Add the cut potatoes and brine for 2 hours.  Remove from the brine, rinse and let air dry in a colander for 15-20 minutes.

In a 4 or 6 qt stock pot heat the 4 cups of olive oil to 300 degrees using a candy or fry thermometer.  Working in small batches, add the potatoes to the oil and cook until the potatoes soften and the outside blisters, about 3-5 minutes.  Remove to a towel to drain and cool. Reserve in the refrigerator until needed.

To finish:

Combine the grapeseed oil and duck fat and heat to 350 degrees.  Working in batches, add the fries to the hot oil and cook until golden brown.  Add a rosemary sprig per batch and cook an additional 20 seconds until the rosemary is crispy.  Remove the fries from the oil, shake off the excess oil and season with the fine salt.  Eat immediately!

  • 2 lbs potatoes, Yukon Gold
  • 8 cups water
  • 3/4 cup sea salt
  • 4 cup grapeseed oil
  • 1 cup duck fat, optional
  • 4 sprig of rosemary
Serving Size

4 servings

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