I never had any intention of publishing this recipe but it would be a crime to not share it.

Blown away.

I cook 7 days a week. Lots of simple stews and soups or 20 minute meals involving a meat cooked in a red hot cast iron and a green vegetable as a side.

I hardly ever take the time to post a recipe up for any of these dishes due to the fact that they’re so simple. But, every now and again I feel like a meal is so ridiculously delicious that the recipe must enter the archive.

Such as my Turkish Roasted Chicken with Schmaltz Fried Rice And Green Onion.

Without further ado, here’s the formula.

Ingredients [part one]

1 Roasting Hen

1/3 c. Salt

1/3 c. Sugar

1 qt. water

5 bay leaves

Method [part one]

* Bring water to boil with salt, sugar and bay

* Heat til salt and sugar have dissolved

* Cool thoroughly

* Pour into heavy, plastic bag

* Add chicken

* Let steep for 3-4 hours on counter [or in fridge, I’ve done counter top brine for years and never had any problem]

* Remove chicken from brine, discard brine, pat bird dry

Ingredients [part two]

1 Fat Pat, butter

1 T. Za’atar

1 T. Pepper,black

1 T. Aleppo Chile [red Turkish chile flakes]

2 each Lemons, chopped

Method [part two]

*Rub chicken all over with butter

*Season with spices

*Stuff cavity with lemons

* Roast in 375 degree oven for 75 minutes

Voila! You now have a perfectly roasted, glorious chicken with crackling crust.

While the chicken rests let’s make the Schmaltz Fried Rice with Green Onion

* Drain pan juices [schmaltz] from roasting pan into 2 quart sauce pan

* Heat on high

* Add one bunch finely chopped Giant Green Onions [or two normal sized bunches]

* Cook 5 minutes

* Add one cup rice [I use Valencia Pearl by Goya]

* Fry rice for 5 minutes

* Add 2 c. water + 2 T. Soy sauce [huge umami boost from the soy]

* Cook 15 minutes

Carve Turkish Roasted Chicken. Serve over Schmaltz Fried Rice.

I just finished eating a lumberjack sized portion of this meal and it was superb. One of the best plates of food I’ve had in a very long time.

Bon Appetit Y’all

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