I was back on Breakfast Television yesterday, sharing a few hacks to make cooking for Thanksgiving easier! These will level up your celebration and make hosting easier. Use these this weekend, or any time! Click here to watch the segment. Scroll down for details. And Happy Thanksgiving!
Hack #1: Shortcut Pumpkin Pie
INGREDIENTS
* A premade crust
* 1/2 can of pumpkin puree NOT pumpkin pie filling
* 2 eggs
* ½ can condensed milk
* 2 tsp pumpkin spice
* salt
INSTRUCTIONS
1. Whisk ingredients together. Pour into crust.
2. Bake at 350 F for about 30 minutes
3. Let cool until at room temperature. Cooling it completely before refrigeration is key to preventing the filling from cracking or collapsing.
4. Chill in the fridge for a minimum of 2 hours, ideally between 6 hours – overnight. Enjoy!
Hack #2: Spatchcock chicken
Follow these tips for juicier meat, that cooks 30% faster! It is also easier to carve and there’s no backbone to cut through.
INSTRUCTIONS 1. Use gloves. Remove the backbone. Flattening the bird allows the breasts and thighs to cook at the same speed in a single layer. This will provide crispier and evenly browned skin. 2. Use poultry shears and cut along both sides of backbone/ remove. 3. Flip the chicken and press firmly on backbone to flatten 4. Add olive oil and seasonings. Cook at 450 F for 35- 40 minutes. 5.Let cool for 15 minutes before cutting/ serving. Enjoy!
Hack #3: Dry Brining Chicken
Follow these tips for a juicier, more flavourful and tender, crispier golden skin – no more overcooked breast!
INSTRUCTIONS
1.Use gloves. Pat chicken dry.
2. Use 1 tbsp salt / paprika/ garlic – 1 tsp per lb. The salt draws moisture out, dissolves and then gets reabsorbed by the meat, which seasons it and improves the texture.
3. Apply the mixture under the skin of the breast and thighs.
4. Ideally, place on a wire rack on baking sheet lets air flow
5. Refrigerate minimum 12 hours – 36 hours, uncovered = best flavour.
6. Afterwards, don’t rinse the chicken/ pat off excess moisture.
7. Add oil, butter and seasonings. Let the chicken sit for 35 minutes before roasting.
8. Roast at 450 F for 15 minutes. Then cook at 375 F until done,15 minutes / lb.
9. Rest for 15 minutes before cutting/ serving. Enjoy!
