Advertisement

Italian Herbed Roasted Chicken

WNYT Staff
Updated: February 08, 2020 12:47 PM
Created: February 08, 2020 12:20 PM

Perreca’s Italian Herb Roasted Chicken If you are lucky enough to grow up with your very own Italian grandma, then most likely you have fond memories of this delicious classic.  And now everyone can recreate those childhood Sunday dinners at grandma’s house with this economical and mouthwatering recipe.
I suggest starting with a whole chicken and cutting up into 10 pieces - 
Step 1:  Cut off both legs at the joint (2)
Step 2:  Find the joint between the thigh and the leg and cut each the thigh off of each leg (4)
 Step 3:  Cut off each wing at the joint (6)
Step 4:  Now take kitchen scissors to remove the body at the ribcage from the breast (use this for stock.  Did you know you can make stock now and keep it on hand in the freezer for when needed) Step 5:  Carefully carve off each breast from the bottom of the body (8)
Step 6:  Each breast can be cut into two pieces (10)
The secret to making restaurant quality chicken at home is to brine the chicken meat once it is cut up into 10 pieces.  Here is the recipe for our brine at MORE Perreca’s Italian Kitchen.  You’ll want to combine the ingredients, bring everything to a boil, and then cool off the liquid before adding the chicken.  Soak the chicken in the brine in the refrigerator (zip lock bags work wonderfully) for 3-4 hours.   For the brine:
6 cups water
1/2 cup Kosher salt
1/3 cup sugar
4 cloves - peeled & crushed with the side of a chef knife 
a few fresh parsley stalks
1/2 lemon (skin & all)
2 bay leaves
a few whole black black peppercorns
For the spice rub:
1 tablespoon Kosher salt
1 tablespoon granulated garlic

2 teaspoons ground place pepper
1 teaspoon onion powder
pinch cayenne pepper
4-5 tablespoons extra virgin olive oil
3-4 fresh basil leaves (?nely chopped)
8-10 sprigs of fresh Italian parsley with stems removed (?nely chopped)
Combine all dry spices together in one small bowl.
Combine freshly chopped herbs together in one small bowl.
Remove chicken from brine, dry with paper towels, and arrange pieces in baking dish.  Massage each piece (both sides & under the skin), with the dry spice mixture.  Then cover each piece with mixture of chopped fresh parsley & fresh basil.  And ?nally, drizzle the extra virgin olive oil over all the pieces.
Roast in a pre-heated 325 degree over for 40 minutes.
Buon appetito!
Perreca’s Bakery & MORE Perreca’s Italian Kitchen
31 N Jay Street in Schenectady’s Little Italy
518-377-9800
Perreca’s has been owned and operated for more than 100 years.
Welcome to our family!
 

Advertisement


Copyright 2020 - WNYT-TV, LLC A Hubbard Broadcasting Company

Comment on Facebook
Advertisement
Advertisement
Advertisement
Man killed in Rensselaer County fire

New coronavirus cases confirmed in several Capital Region schools

Rensselaer Co. exec: State officials refuse to follow nursing home visitation guidelines

Second coronavirus case associated with Albany County church

US layoffs remain elevated as incomes and spending weaken

Advertisement