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    One Bird, Three Meals

    Our moms were raised by depression-era ladies who used a single tea bag for two cups of tea and never met a leftover they didn’t eat. This issue of three delicious chicken recipes is in honor of our grandmothers, who taught us the good old-fashioned art of not wasting a scrap.

    Love,
    gp

    P.S. CM and I in deep gratitude for the support of so many.

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    One Bird, Three Meals

    There's something intensely satisfying about using every last bit of a bird. This week, we're taking one chicken, and turning it into three quick and healthy meals.

    Cutting The Chicken Into Three Parts

    Cutting the Chicken - How To

    Illustration: Sarah Tanat-Jones

    1. Wash and dry the chicken and place breast-up on a clean, flat surface. (We rub ours inside and out with Kosher salt, then rinse, then dry.)

    2. Slice through the skin connecting the legs to the breast until you reach the bone that connects the leg to the body.

    3. Grabbing the leg with your hand and steadying the back of the bird, pull on the leg until the joint pops out of the socket. Cut through and around the joint to remove the leg. Repeat on the other side.

    4. To remove the breasts, start by making an incision in the center along the breast plate, making sure to separate the top of the breast from the wishbone.

    5. Keeping your knife running against the breast bone, slice down towards the wing, guiding the meat to separate with your hand as you go.

    Flash Roasted Legs

    Flash Roast Legs

    Roasting the legs at a high temperature for half an hour crisps the skin while keeping the meat juicy (letting the legs rest after cooking is key). This is a perfect weekday dinner when served with roasted sweet potatoes and red onions.

    ingredients

    makes 2

    for the chicken

    • 2 chicken legs
    • 2 tablespoons Herbs de Provence
    • 4 sprigs of fresh thyme (plus more for garnish)
    • juice of two lemons
    • 2 large sweet potatoes, cubed
    • 1 red onion, diced
    • 4 garlic cloves
    • olive oil
    • salt and pepper to taste

    preparation

    1.

    Preheat oven to 450°F. Place the potatoes, red onions, and whole, unpeeled garlic cloves in a large roasting pan and season with salt and pepper. Season the chicken thighs with salt, pepper, and Herbs de Provence and nestle them into the roasting pan with the sweet potatoes. Add the lemon juice and about three tablespoons of olive oil. Mix the oil to coat the potatoes and rub the oil into the chicken legs with your hands. Arrange the thyme evenly around the potatoes and chicken.

    2.

    Place in the oven and roast uncovered for about 30 to 35 minutes. The skin should be crispy and golden brown and the juices from the leg should run clear. Transfer the legs from the pan to a serving platter and cover with tin foil. Gently toss the potatoes and red onions and place them back in the oven to roast for about 10 minutes more, or until browned and cooked through, while the meat rests.

    3.

    Garnish the chicken with fresh thyme sprigs (if desired) and serve with the potatoes and a simple green salad, like wild arugula dressed with olive oil and lemon.

    Last Minute Gallery Guide

    If you're out this weekend in L.A., New York or London, don't miss these soon-to-close shows on the gallery scene.

    L.A.

    Matthew Marks Gallery

    Peter Fischli David Weiss Polyurethane Objects

    Matthew Marks Gallery | through April 12th

    Regen Projects

    Walead Beshty Selected Bodies of Work

    Regen Projects | through April 5th

    Taryn Simon

    Taryn Simon Birds of the West Indies

    Gagosian Gallery | through April 12th

    Yoshitomo Nara

    Yoshitomo Nara

    Blum & Poe | through April 12th

    New York

    Karla Black

    Karla Black

    David Zwirner | through April 17th

    Friedrich Kunath The Temptation to Exist (May Contain Nuts)

    Friedrich Kunath The Temptation to Exist (May Contain Nuts)

    Andrea Rosen | through April 26th

    Collier Schorr 8 Women

    Collier Schorr 8 Women

    303 Gallery | through April 12th

    Laurie Simmons Kigurumi, Dollers and How We See

    Laurie Simmons Kigurumi, Dollers and How We See

    Salon 94 | through April 28th

    London

    Maria Nepomuceno Trans

    Maria Nepomuceno Trans

    Victoria Miro | through April 17th

    Ellen Gallagher New Work

    Ellen Gallagher New Work

    Hauser & Wirth | through May 3rd

    Detail: Untitled, 2013. Photo: Tom Powel (c) Ellen Gallagher. Courtesy of the artist and Hauser & Wirth

    James Turrell Recent Works

    James Turrell Recent Works

    Pace London | through April 5th

    Darren Almond To Leave A Light Impression

    Darren Almond To Leave A Light Impression

    White Cube | through April 13th

    Grilled Jerk Breasts with Slaw

    Grilled Jerk Breasts with Winter Slaw

    This is our spin on jerk, which makes for a cozy colder-weather BBQ. We slather these breasts with a spicy pimenton rub before grilling and serving with our slaw.

    ingredients

    makes 2

    for the chicken

    • 2 boneless, skinless chicken breasts
    • 2 tablespoons spicy pimenton
    • 1 tablespoon honey
    • 2 tablespoons soy sauce
    • 1 teaspoon dry thyme
    • 1 teaspoon cayenne pepper
    • 1 tablespoon olive oil
    • pinch of cinnamon
    • salt and pepper to taste

    for the slaw

    • 10 medium Brussels sprouts, finely sliced
    • 1/2 head of white cabbage, finely sliced
    • 1/2 head of purple cabbage, finely sliced
    • 4 scallions, finely sliced
    • handful of parsley, finely sliced
    • juice of 1/2 lemon
    • 1/4 cup white balsamic vinegar
    • 1/4 cup olive oil
    • 1 teaspoon Dijon mustard
    • salt and pepper to taste

    preparation

    1.

    Combine the pimenton, honey, soy sauce, thyme, cayenne pepper, and cinnamon in a large mixing bowl. Whisk together with a fork while slowly drizzling in the olive oil. Season with salt and pepper. Add the chicken and rub the marinade evenly over the meat with your hands. Refrigerate for an hour to overnight, making sure to remove from the fridge 15 to 20 minutes before grilling to bring the chicken back to room temperature.

    2.

    Meanwhile, make your slaw. Combine the Brussels sprouts, cabbages, scallions, and parsley in a large bowl. In a separate small mixing bowl add the lemon juice, white balsamic vinegar, and Dijon and slowly whisk together while drizzling in olive oil. Season with salt and pepper. Pour the dressing over the slaw and mix to combine.

    3.

    Heat a grill pan over medium-high heat. (It's best to use a grill pan with a weighted handle to press down the breasts while they are cooking—this creates a nicely charred exterior.) Drizzle about a tablespoon of olive oil into the pan. When the pan is hot, add the breasts to the pan and cover with handle. Grill for about five minutes on each side until cooked through. Serve with the coleslaw and any other sides you like (we like ours with black beans, yogurt, pickles, and beer).

    Obsessing: The 621 Side Table

    Vitsoe

    It's not every day that Vitsoe, the only company with an exclusive worldwide license to produce legendary industrial designer Dieter Rams' furniture, launch a new product. We're long-time admirers (and adopters) of the modular shelving system so our ears pricked up when we heard they'd be adding Rams' 1962 design, the 621 Side Table, to their tightly-edited repertoire. Elegantly minimal in black or off-white (and nicely affordable, too), these tables are the perfect gateway drug to the rest of the world of Vitsoe: One can stand alone as a side table, in a group as a coffee table, on its side over the couch, or nested with its smaller version as a set of occasional tables. Rams made a few key updates to the original for the re-issue (should you own an archival pair)—they're now made out of recycled plastics, and he added some always-intended adjustable feet, which keep the tables centered on uneven floors.

    Chicken + Beet Green Pilaf

    Chicken + Beet Green Pilaf

    This is a great way to make a no-fuss meal out of leftovers. Shred whatever chicken is still on the bones after boiling as close to serving time as possible (to avoid drying it out).

    ingredients

    makes 4

    for quick chicken broth

    • chicken carcass with wings attached (if you carved the breasts and legs of the bird for the two recipes above—you can also use any leftover chicken bones)
    • 1 carrot, roughly chopped
    • 1 medium white or yellow onion, roughly chopped
    • 2 bay leaves
    • salt and pepper to taste

    for pilaf

    • 2 cups chicken broth
    • 1 cup wild rice
    • 2 shallots, chopped
    • 2 garlic cloves, minced
    • greens from one bunch of beets (about five beets)
    • 1 lemon, to garnish
    • Parmesan, to garnish
    • olive oil
    • salt and pepper to taste

    preparation

    1.

    To make the broth: Place the chicken in a large pot and add just enough water to cover the top (about 3 to 4 cups). Add the carrot, onion, bay leaves, and a pinch of salt and pepper and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about an hour. Let cool and remove the carcass. Strain the rest of the stock and set aside.

    2.

    In the same pot over medium-high heat, drizzle just enough olive oil to coat the pan and add the shallots. Let cook for about a minute until fragrant and translucent. Add the garlic and cook for another minute until soft. Add the rice and cook for a minute, mixing with all the other ingredients. Finally, add two cups of broth, lower heat to medium, cover, and cook for about 30 minutes until the rice has absorbed almost all the broth. Add the beet greens and stir. Cover and cook for another five minutes or so until the rice is cooked through. Remove rice from the heat and leave covered for about five minutes to rest.

    3.

    Uncover the rice and fluff with a fork. Also with a fork, shred the remaining meat from the carcass: If you cut the chicken into three parts, there should be all the wing meat plus anything else still on the bones. Add the shredded chicken to the rice. Season with salt, pepper, Parmesan, and lemon zest to taste.

    Photography by V.K. Rees.

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