Chardonnay Butter Ingredients:
½ lb salted butter
1 shallot
¼ cup Chardonnay
½ bunch of parsley
1 tsp ground white pepper
Chardonnay Butter Procedure:
1. Mince the shallot and parsley. Thaw the butter at room temperature.
2. In an electric mixer, cream the butter.
3. Add shallot and parsley, then, continue to mix.
4. Add white pepper. While mixing on low, slowly add wine and mix until fully incorporated.
5. The butter should be white and fluffy, for ease. Place butter in the middle of a sheet of parchment paper and roll into a log. Freeze the butter until ready to use.
Chicken Ingredients:
4 Chicken breasts with skin on
Salt
Black pepper
2 Tb oil
Chicken Procedure:
1. Run your finger along the skin, and the chicken to separate the skin from the flesh. You are creating a pocket, and be careful not to completely separate the skin from the flesh.
2. Pull the butter from the freezer, cut a thin disc (1/4") and place in-between the skin and flesh of chicken.
3. Season entire chicken with salt, pepper, and a touch of oil.
4. Place chicken on a roasting pan (or a pan with a lip to catch juices). Bake at 375 degrees for bout 20-30 mins. or till done(cooking time may vary depending on size of breast and oven). When done, the chicken should be firm. If you’re not sure, cut into the bottom of chicken and check for pinkness. No pink means you’re done. Pour juices from pan over the top of the chicken for serving.
Key tip #1: Adding a bit of the wine you will be drinking to meal while it is cooking will aid in the final pairing.
½ lb salted butter
1 shallot
¼ cup Chardonnay
½ bunch of parsley
1 tsp ground white pepper
Chardonnay Butter Procedure:
1. Mince the shallot and parsley. Thaw the butter at room temperature.
2. In an electric mixer, cream the butter.
3. Add shallot and parsley, then, continue to mix.
4. Add white pepper. While mixing on low, slowly add wine and mix until fully incorporated.
5. The butter should be white and fluffy, for ease. Place butter in the middle of a sheet of parchment paper and roll into a log. Freeze the butter until ready to use.
Chicken Ingredients:
4 Chicken breasts with skin on
Salt
Black pepper
2 Tb oil
Chicken Procedure:
1. Run your finger along the skin, and the chicken to separate the skin from the flesh. You are creating a pocket, and be careful not to completely separate the skin from the flesh.
2. Pull the butter from the freezer, cut a thin disc (1/4") and place in-between the skin and flesh of chicken.
3. Season entire chicken with salt, pepper, and a touch of oil.
4. Place chicken on a roasting pan (or a pan with a lip to catch juices). Bake at 375 degrees for bout 20-30 mins. or till done(cooking time may vary depending on size of breast and oven). When done, the chicken should be firm. If you’re not sure, cut into the bottom of chicken and check for pinkness. No pink means you’re done. Pour juices from pan over the top of the chicken for serving.
Key tip #1: Adding a bit of the wine you will be drinking to meal while it is cooking will aid in the final pairing.
Recipe Type: Authentic
Submitted By: Chef Jason Rivas
Recipe Author: Chef Jason Rivas
Original Photograph By: Chef Jason Rivas/Latino Times
Photograph Retouched By: Recipe Spy
Recipe Source: http://latinotimes.com/food/thechef/373260-recipe-roasted-chicken-with-chardonnay-butter.html