Four Secret Tips – and yes they are absolutely worth the extra time
1.Use “Airline Chicken Breasts” – boneless, skin on chicken breast with part of the wing/drumette attached.
2. Brine – Brining will result in super moist, moist, moist chicken.
3. Cold Air Dry – Drying, uncovered in the refrigerator will result in a very crispy skin.
4. We love using a Paella pan for this preparation, however 1 or 2 ovenproof saute pans can be used instead.
Chicken Adapted From | Osteria Cookbook
Potatoes & Onions | Attributed to Ina Garten
To Make Clarified Butter: Place butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.
Using a cheesecloth lined sieve, slowly pour into a container, discarding the milky solids in the bottom of pan.Clarified butter is so great because of its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you’re able to strain out the milk solids that burn quickly as well as the water and salt. You’ll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month.