Second Floor Chicken Dinner:
Chicken
1 Empire Kosher Chicken (or Purdue Oven Stuffer) 3.5-4 lb. with giblets removed
Chicken Rub: equal parts of: Nutmeg, cracked black pepper, cayenne pepper, granulated garlic (garlic salt)
Preheat oven to 375°.
Rinse chicken thoroughly.
Rub chicken with chicken rub.
Place chicken on foil lined baking sheet, put in oven, uncovered for 55-65 minutes. Turn chicken breast side down once during cooking (half-way).
Check the temperature by inserting an instant-read thermometer deep into the breast meat. A fully cooked breast should read 140°-150°. A reading in the leg meat may be lower. Remember that well-done meat in the leg joint may cause the breast meat to be dry, stringy and overcooked. For this reason you may want to adjust the cooking time to meet your preference.
Second Floor Chicken Dinner: Basmati Rice
2 C. Basmati Rice
3 1/2 C water
1 tbl butter
1/2 tsp. salt (Kosher)
Melt butter in 2 quart sauce pan over medium heat.
Add the rice and salt to the sauce pan. Stir the rice to coat the grains with the melted butter. Toast the rice for 3-4 minutes, stirring often. DO NOT LEAVE PAN UNATTENDED!
Once the rice is a light golden brown, add the water.
Bring rice to a boil, reduce heat to a very low simmer. DO NOT STIR THE RICE. Simmer 8-12 minutes until steam holes form in the rice.
It is important to remove the rice from heat before all the water evaporates. Tip the sauce pan and carefully check the bottom with a spoon. If there’s a little water and a lot of steam, you’re in good shape.
Cover the rice and set aside (off the flame) for 10 minutes to finish.
Second Floor Chicken Dinner: Green Beans
1 lb. fresh or frozen green beans (if using fresh, trim the bean ends)
2 1/2 C water
1 tsp. butter
Salt and pepper to taste
Bring water, butter to a simmer in a small sauce pan. Insert small steamer full of beans into pan. Steam over medium heat for 3-5 minutes, to desired tenderness. Season with salt and pepper and additional butter if needed. Serve immediately
Second Floor Chicken Dinner: Sweet Corn
1 lb. frozen “shoepeg” white corn
2 1/2 C water.
butter, salt and pepper
Bring water to a simmer in a small sauce pan. Put corn in.
Cook over medium heat until corn is cooked to desired tenderness.
Add salt and pepper and butter as needed. Serve immediately.