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ROASTED CHICKEN

ROASTED CHICKEN

Serves 2-3

Ingredients

3-5lb Chicken

Kosher Salt

1 tsp Olive Oil 

 

Method

1. Preheat oven to 375ºF

2. Prepare the bird by removing it from any packaging, drying thoroughly and allow to sit in a pan, uncovered in your fridge for up to 24hrs. Minimum 4hrs. 

3. Once rested and dried, with a pair of kitchen shears or sharp scissors, remove the backbone of the bird. This is known as "spatchcock." This will allow your bird to cook more evenly and have a crispier exterior. 

4. Place the bird breast side up and apply the olive oil on the entire bird. Sprinkle with a bit of kosher salt. 

5. Place skillet in the middle rack of your oven uncovered for at least 1.5hrs. The internal temperature of your chicken should read 160-165ºF. 

6. Remove skillet from oven and allow to cool for at least 15min. Carve and plate up or pull apart -- it's time to eat! Serve with hot Dinner Rolls and Roasted Veggies. 

WHAT TO COOK FIRST

WHAT TO COOK FIRST

Congratulations on your new Butter Pat! We know the excitement that comes with breaking in a new skillet and the cooking that comes with it.

We suggest that your first use should be cornbread – but that’s just us. Initially baking with your skillet will help "seal" its surface with seasoning more evenly than a stovetop. These recipes are the ones we find to be particularly delightful while also whipping a skillet in shape. 

 

Sean Brock's Basic Cornbread

This cornbread may look like a feat for any home cook, but the simple ingredients are bolstered by letting your skillet and oven do all the work. A famed "no-fuss" recipes that we recommend for all new Butter Pat owners. 

 

Roasted Chicken  

Anyone who’s ever cooked one will agree—there is nothing that makes your home smell better than a roasted chicken. Hella easy, feeds many, pleases all, and, if you’re feeling ambitious, gives you a good excuse to make your own stock. 

 

Banana Bread  

If there was ever a reason to keep those jet-black bananas around, banana bread sure as hell would be it. One of the best "everybody in the pool" recipes for breakfast, dessert, a mid-hike snack, or for just about anything else. 

 

Roasted Vegetables (Potatoes, Carrots, Onions) 

Whether you know it or not, your skillet is a workhorse and will do amazing things without much input from the cook. Turn up the heat to 425º and toss some carrots, potatoes, onions, or a mix of vegetables in a little olive oil and dump them in your pan. Roast until golden brown. 

 

Dinner Rolls

A pan of piping-hot dinner rolls will you make you a welcome guest in any kitchen. This recipe is perfect for a simple weeknight dinner, holidays, and much more. A family-favorite, to say the least. 

Seared Scallops with Peas and Ham

Seared Scallops with Peas and Ham

Recipe by: Chef Katie Button from CÚRATE

INGREDIENTS


SERVES 4 

 

  • Kosher Salt 
  • 4 tablespoons blended oil, divided 
  • 3 ounces country ham, cut into 1/4-inch dice (1/2 cup) 
  • 8 large sea scallops, patted dry, tough muscles removed 
  • 1 large onion, finely chopped (1 cup) 
  • 2 teaspoons chopped fresh mint leaves, plus tiny sprigs for garnish 
  • 1 garlic clove, minced 
  • 1 lemon 
  • 1 cup dry white wine 
  • 1 pound frozen peas, thawed

    METHOD


     

    Heat 2 tablespoons oil in a large, deep skillet over medium heat. Add the ham and cook, stirring occasionally, until browned and crisp, 4 to 5 minutes. Transfer to a dish. Add the onion to the pan and cook, stirring and scraping up browned bits, until just tender, about 2 minutes, then add the garlic. Cook, stirring until fragrant, about 15 seconds. Add the wine, bring to a boil, then simmer until reduced by half. Add the peas and browned ham and simmer just until the peas are heated through, 1 to 2 minutes. Stir in 1/2 teaspoon salt, then keep warm over low heat. 

     

     

    Heat the remaining 2 tablespoons oil in a large skillet until very hot. Season the scallops with salt and add to the hot oil. Cook, turning once, until deeply browned and seared, 1 to 2 minutes per side. Transfer to serving plates. 

    Fold the mint into the warm peas and divide among the plates. Garnish with the mint sprigs and zest the lemon directly on top. Serve immediately.