Grill pan goodness: The double roaster stars in this popular spatchcocked chicken and a vegetable feature
Our gorgeous double roaster does chicken (and eggplant) right
Summertime. Time for me to be grateful for a few things: Kids away at camp ... and then kids coming home from camp. Being able to find clothes that fit them when they're all in Avenger-like body morphing mode. Cool evenings.
And I am grateful for good food, cooked (and cleaned) easily.
For good cooking, one of my favorite tools is the EuroCAST double roaster. It's an amazing piece of cookware. Remove the lid, turn it upside-down, and marvel at the fact that it's also a grill pan. That's why the double roaster (our most expensive piece!) is a huge hit. It's two pieces of cookware in one, and both of them, spectacular.
Herewith, a recipe (from our Winter ROTW book) for spatchcocked chicken perfect for the top of the double roaster. And, as a bonus: Grilled eggplant with pomegranate molasses, Aleppo flake, mint, and pumpkin seeds.
Oh -- and I continue to pull strings to get you some deals. The double roaster, just for you, is available at EuroCASTBrands.com for $349.99. That's $200 off the full retail price. Enter the code ROASTLISA200. Boom.
Lemon and shallot spatchcocked chicken
You spatchcock a chicken by splitting and flattening it, which is helped by slicing out the backbone (easier than it might sound, with a pair of kitchen shears). It exposes more skin, which really crisps up at high temperatures, and, don't we all know it, crispy skin is the bomb.
Also, because spatchcocking flattens the bird, it cooks faster than a full-on roasted chicken. Easy -- and time-saving. See, I'm looking out for you.
- 1 whole organic free range chicken, 4-6 pounds
- 3 tablespoons extra virgin olive oil
- Kosher salt and cracked black pepper
- 3 lemons halved, then cut into thirds
- 5 shallots peeled and cut into quarters
- Preheat your oven to 425 degrees F.
- Place the chicken, breast side down, on a clean work surface. Starting at the thigh end, cut along one side of backbone with kitchen shears.
- Turn the chicken around; cut along other side. The backbone should now be detached from the bird.
- Discard the backbone, or save it for stock.
- Flip the chicken, and open it like a book.
- Press firmly on the breastbone to flatten then use the kitchen shears to snip the bone between the breasts to flatten it further.
- Rub the chicken with 1 tablespoon olive oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper.
- In the top of your EuroCAST roasting pan, place the chicken breast side up. Scatter the lemons and shallots around the bird.
- Roast chicken for 20 minutes then begin basting with the juices.
The final step: Continue to roast the chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more, or juices run clear when you poke the breast with the sharp point of a knife.
Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with the roasted lemons and shallots.
Grilled eggplant, my style
People love grilled eggplant like they love the most elegant of foods. You'll even find recipes for eggplant caviar, which is delicious.
This is better.
A half-dozen or so small-ish eggplants (see the photo for size)
- A handful of flat leaf (Italian) parsley, cleaned and loosely chopped
- A handful of fresh mint, cleaned and loosely chopped
- Kosher salt (sprinkle to taste)
- 1/3 cup or more toasted pumpkin seeds
- Dash or more of Aleppo flakes
- 3 - 4 T pomegranate molasses
- Edible flowers
- Heat your double roaster grill pan lid on the oven.
- Preheat your oven to 375F.
- Add a generous glug of olive oil to your grill pan lid. (Please don't skimp on olive oil. Get something delicious for this dish. Eggplant loves a top olive oil.)
- Run a cut piece of garlic along the fleshy side of sliced eggplant. Don't be shy. Garlic is your friend.
- Press the eggplant slices flesh-side down on the grill pan to get those gorgeous marks (should take just a few minutes particularly if you resist the temptation to move them).
- Now, dark grill marks slashed across the flesh, flip the eggplant halves on their backs.
- Slide them then into the oven @375 for 20 minutes, or until the flesh is soft and spoonable.
- Top with chopped flat leaf, fresh mint, kosher salt, toasted pumpkin seeds, Aleppo flakes, pomegranate molasses and flowers.
- Serve alongside the spatchcocked chicken with Israeli couscous or an aromatic rice, or by itself with crackers or homemade pita.
You know me and my quest for heat. (Indeed, I'd add more Aleppo flakes than the average person to the eggplant dish above.)
One thing that would be great with the eggplant, though, is the blak•label Chili Garlic Crunch, from our partners at blak•label. Spoon it lightly down the length of the eggplant. The oil itself might be just enough. Don't add too much, because it might overwhelm the eggplant, which you picked a bit on the smaller side because eggplant has more flavor when it's smaller.
So, use with judgment. And my judgment is ... use it!
Our EuroCAST Double Roaster, on special
After you put this in your cart, use the promo code I wrangled for you: ROASTLISA200. You'll get $200 off the full retail price, which is $150 off our normal web price. Click on the photo to go there! And you want to go there.
What's new at EuroCAST?
Welcome our new family member: 10" high-sided square sauté pan!
We made this just for you.
Customers have craved a new addition for their sets. We've delivered with the new, high-sided square saute pan -- only available online.
Deep, and 10" across, it offers new ways to brown meats with less mess and to build layers of flavor when cooking recipes from top chefs worldwide.
Easy-pour spouts on both sides are perfect for any situation, lefties and righties!
Create dishes for parties and cook ahead for a busy week. It's practical, beautiful -- and comes with a glass lid that fits it perfectly.
Find out more now!