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Alex Guarnaschelli’s Whole Roasted Chicken | The Kitchen | Food Network

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Alex shares her secrets for a classic, no-fail chicken dinner with roasted carrots and pearl onions!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Whole Roasted Chicken
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr 25 min (includes resting time)
Active: 40 min
Yield: 3 to 4 servings

Ingredients

2 cups pearl onions, peeled
6 medium carrots, halved lengthwise
1/4 cup cheap white wine
Olive oil, for brushing
One 3 1/2- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon grainy Dijon mustard
3 tablespoons unsalted butter
Juice of 1/2 lemon
2 tablespoons chopped fresh tarragon stems and leaves

Directions

Preheat the oven to 400 degrees F. Position a rack in the center of the oven.

Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn’t stick.

Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.)

Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20.

Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes.

Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl.

Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side.

Cook’s Note

With a few ingredients and the right equipment, you are there. Any roasting pan with low walls and also a rack to elevate the bird will allow for maximum browning of the skin. For the vegetables, feel free to use defrosted (frozen) peeled pearl onions to save time. The other night, I roasted a chicken for my daughter and we ate about half of it for dinner. I put the other half in the fridge. When I came back later, I discovered my daughter had peeled away the crispy sheet of skin on the other half as a sneaky snack. Who can blame her?

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Alex Guarnaschelli’s Whole Roasted Chicken | The Kitchen | Food Network
https://www.youtube.com/watch?v=1jSHqxtFLAA

The content discusses the increasing popularity of cryptocurrency and how it has become a mainstream investment option for individuals and institutions. It highlights the benefits of cryptocurrencies such as decentralization, security, and transparency, and how they can potentially offer higher returns compared to traditional assets. The article also mentions the risks associated with investing in cryptocurrencies, such as volatility and regulatory uncertainty, and advises readers to conduct thorough research before investing. Additionally, it touches upon the growing acceptance of cryptocurrencies by companies and governments around the world, indicating a shift towards a more digital and decentralized financial system.

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Molly Yeh’s Matcha Monster Bundt Cake | Girl Meets Farm | Food Network

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If you need a Halloween party showstopper, look no further than Molly’s Matcha Monster Bundt Cake! This adorable, spooky dessert is topped with a matcha glaze and candy eyeballs.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Matcha #BundtCake
#StreamOnMax for more #GirlMeetsFarm: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3MANOni
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Matcha Monster Bundt Cake
Recipe courtesy of Molly Yeh
Level: Easy
Total: 4 hr 10 min (includes cooling and hardening times)
Active: 25 min
Yield: 8 servings

Ingredients

Butter, for greasing the pan
2 1/2 cups all-purpose flour, plus more for dusting the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2/3 cup brewed coffee
1/2 cup unrefined coconut oil
1/3 cup unsweetened cocoa powder
4 ounces semisweet chocolate, chopped
One 14-ounce can coconut milk
1 teaspoon vanilla
2 large eggs, lightly beaten
16 ounces white chocolate, chopped (or white chocolate chips)
2 teaspoons cooking-grade matcha
Candy eyeballs, for decorating

Directions

Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess.
Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside.

Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours.

Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside.

Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable.

Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes.

Decorate the cake with candy eyeballs, then slice and serve.

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Molly Yeh’s Matcha Monster Bundt Cake | Girl Meets Farm | Food Network


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Get yours in our tagged products section. (We may make from these links.)

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Geoffrey Zakarian’s Greek Pita Sandwiches | The Kitchen | Food Network

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