Martha Stewart Living Radio: The Radio Blog

Mid-Week Cocktails and Chicken

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This past Wednesday on “Cooking Today,” chef and proprietor of New York City’s The Lion and Crown restaurants, John DeLucie treated us to mid-week cocktails and his tips for demystifying chicken.

Offering a to-die-for recipe, John told the “Cooking Today” audience how to achieve the ultimate crispy chicken, by cooking your bird on high heat, in a skillet!  He was kind enough to share the recipe so we could post it below for you to enjoy.

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Mixologist Ben Scorah & Chef John DeLucie

1 Mixologist Ben Scorah & Chef John DeLucie

Master mixologist - Ben Scorah

2 Master mixologist - Ben Scorah

Spiced Pear Tom Collins - pear infused vodka, fresh meyer lemon, thyme infused simple syrup and Angostura bitters.

3 Spiced Pear Tom Collins - pear infused vodka, fresh meyer lemon, thyme infused simple syrup and Angostura bitters.

Samo - cocktail made with Limoncello and fresh lemon juice.

4 Samo - cocktail made with Limoncello and fresh lemon juice.

Elderflower Manhattan - made with scotch, Elderflower liquor, dry vermouth and aromatic bitters.

5 Elderflower Manhattan - made with scotch, Elderflower liquor, dry vermouth and aromatic bitters.

We were then treated to three delicious drink creations from Ben Scorah, the mastermind behind the cocktail lists at both of John’s restaurant.  In addition to sharing his thoughts on gin and scotch, Ben also walked a listener through a basic recipe for infusing her own drinks!   

“Cooking Today,” is live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110. Tune in today at 3 p.m. ET when fashion designer Nicole Miller and ELLE magazine’s Joe Zee join John behind the mic.

John DeLucie’s Crispy Butterfly Chicken

Ingredients:
1 whole (3 pound) chicken
3/4 cup olive oil
1 teaspoon minced garlic
2 tablespoons chopped parsley
Salt and freshly ground black pepper, to taste

Directions:

  1. Remove the backbone and split the chicken in half (butcher can do this for you) Mix together 1/2-cup olive oil, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator or overnight.
  2. Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up or the oil begins to smoke.
  3. Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down.
  4. Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes.

Comments (1)

  • I can't seem to find Jphn Delucie's chicken recipe. Where is it posted please?

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