Hi! I’m Edward and we’re here at Sur La Table Cooking School in Arlington, Virginia. And today, we’re making buttered chicken.
Right now, we’re going to cook our tandoori-style chicken that we need. So, we’ve taken our chicken out of the fridge. It’s marinated for 24 hours and we have our baking sheet covered with aluminum foil and our rack on top, and we’re going to place our chicken on to the rack bone side down.
The reason that we want a rack on top of our baking sheet is because it allows excess to marinate to drift down to the bottom and the chicken develops a nice glaze and sort of outdoor look to it as opposed to sitting on the sheet and sort of steaming in its marinate.
So now, before putting it in the oven, we can brush it with a little bit of melted butter. We’re going to put this into a 550-degree oven and roast it without turning for about 25 minutes.
Our tandoori-style chicken is now done. It has come out of the oven. We know that it’s cooked because if we were to pierce it, the juices run clear. And also, the dark meat will register 175 degrees on a meat thermometer and the white meat will be 165 degrees. This could be served just as it is with lemon wedges and sliced raw onion rings, but we’re going to put it in butter sauce.
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