When considering which Sunday supper entree could be transformed into a new meal later in the week, my mind zeroed in on a succulent roast chicken. And this is no ordinary roast chicken. A Cuban inspired recipe, the prep for this Roast Psycho Chicken starts with slashing the bird, then seasoning with a mixture of garlic, thyme and cider vinegar. It is then roasted while basting frequently with white wine and pan juices. A little vinegar in the rub adds a complexity to the flavor plus the acid aids in tenderizing the meat. Half the chicken can be eaten for dinner one night, then the rest can be shredded and parked in the fridge for another meal.
A friend shared this recipe with me after she spotted it on the Cooking Light message boards. The curious reference to a horror flick immediately grabbed my attention. Apparently the name of this dish came from the flashbacks to the shower scene in Alfred Hitchcock’s Psycho which came while prepping this chicken. That’s right, that moment in the film when that creepy music starts playing, the knife is raised, and then blood is seen swirling down the drain. Yes, you will be stabbing your chicken just like that psychopath. But what you’re really doing is increasing the surface area so that all the flavorings have a chance to infuse into the meat. You will love it the first time around, then you can pull the leftover meat off the carcass for a second meal later in the week. Quesadillas are always a hit at my house, but I think I’d make a quick and easy soup. Start by sauteing some diced onions, carrots and celery in olive oil. Season with salt, pepper and a generous teaspoon of dried thyme. Add chicken broth and when it comes to a simmer, mix in some quick barley and the leftover chicken. I like to stir in a package of baby spinach, too, right before serving. Another quick and yummy meal…just serve with a crusty loaf of bread
Today’s Sunday Supper is again being sponsored by American Family Insurance’s Back to the Table Campaign. They are having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details on how to enter, visit this website.
Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.
And don’t forget to check out all the other Big Sunday Supper meals that make leftovers to be re-invented for Weekday Suppers below.
- Whole chicken (about 3-4 pounds)
- 1½ teaspoons dried thyme
- 3 cloves garlic, minced
- 1 tablespoon cider vinegar
- ½ cup dry white wine like Sauvignon Blanc (even vermouth works in a pinch)
- Kosher salt to taste (I use 1-1½ teaspoons)
- Preheat oven to 325º.
- Remove giblets from chicken. Pat dry.
- Slash chicken all over with the tip of a large knife.
- In a small bowl, mix the thyme, garlic, salt, pepper and vinegar. Rub over chicken, making sure to get mixture into every slash.
- Place chicken in a roasting pan fitted with a rack if available. Roast about 2 hours, basting with white wine and pan juices every half hour or so.
- Serve with the pan juices.
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