For this recipe, my "go-to" cooking technique is perfect for searing off a nice piece of fish, seafood, and even your favorite steak.. This cooking technique is a combination of roasting and broiling using a cast iron skillet.
Cast Iron Skillet Cooking using Broil-Roast Technique
Parmesan crusted sour dough bread filled with fresh mozzarella and your favorite Swiss cheese, moderately dusted with the Chef's Signature Blend renamed Gotta-Have-It Spice.
Sliced avocado, tomato jam or bacon jam, smothered onions, fresh basil, arugula or your favorite greens.
Coated with Scarborough Fair Spice, then seared and roasted for 22 - 32 minutes depending on your preferred doneness.
Sprinkled with Chef H's Handcrafted OPA! Spice seasoning then broiled in the oven for 8 minutes; Served with marinated mushrooms, artichokes, tomato & olives, on a Hummus Smear.
This is one of those recipes you should always have in your back pocket when thinking about what's for dinner? A freshly roasted chicken goes a long way including homemade broth and leftover morsels of chicken meat to create a wonderful soup.
How to Create the Chicken Broth:
Broth is made from all the remains of the roast after removing all the eatable meat, placing the bones, vegetables and drippings into a stock pot which is covered with water and simmered for 2 - 2 1/2 hours. This broth can be used for soups, sauces, and for this recipe, you can produce an Au Jus sauce from reducing the broth in half then slightly thickening it with a corn starch or arrowroot slurry (equal parts of thickener to water or wine mixed together and slowly poured into simmering broth to the consistency to coat a spoon.
Featuring Chef H's
Chef Robert Hartner