Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• Beef, dissected
• Parents, think outside the (lunch)box
• Perfectly imperfect
• Va. bill reverses nix on wine, spirits mix

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

Basic Stewed Chicken

1 whole chicken
1 onion, quartered
1 stalk celery, roughly
    chopped
1 carrot, peeled and roughly
    chopped
1 garlic clove
1 tsp. thyme leaves
1 bay leaf
2 sprigs fresh parsley
1 tsp. whole black
    peppercorns
Cold water

Thoroughly rinse chicken in cold water. Place all ingredients in a large pot. Use enough cold water to just cover chicken. Bring just to a boil, then reduce heat and simmer for 2 hours. Remove chicken from stock and let it cool slightly, then debone it. Strain the remaining stock and use immediately in a recipe or cool quickly in an ice bath before refrigerating.
— Courtesy of Chef Tom Hamelman, Jackson River Technical Center

Smoked Paprika Roasted Chicken

2 Tbsp. smoked paprika
2 Tbsp. honey
1 Tbsp. lemon juice
1 Tbsp. softened butter
2 tsp. garlic salt (or 1
    tsp. salt plus 1 tsp. garlic
    powder)
12 tsp. pepper
1 whole 4-5 lb. roasting chicken.

1. Preheat oven to 325 degrees. Rinse chicken with cold water and pat dry thoroughly with paper towels. If you alter this step, the paste may not stick properly.
2. Mix together paprika, honey, lemon juice, butter, garlic salt and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan.
3. Bake for approximately 1 hour and 15 minutes. You may have to adjust the time depending on the size of the bird. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh. To ensure doneness, use a meat thermometer and remove chicken when it registers 165-170 degrees for the breast and 180-185 degrees for the thigh.
— Simply Recipes