Celebrate National Poultry Day March 19 at Benny's Chop House

Beloved the world over for its culinary versatility and low fat content, March 19 is set aside to celebrate birds of the poultry group. You won't have any trouble keeping your options open on this holiday. Poultry is defined as domesticated birds that are raised for their eggs and meat, including chicken, quail, turkey, duck, goose and pheasant.

Benny's Chop House (444 N. Wabash, 312-626-2444) offers two delicious poultry dishes on their dinner menu which are worthy of this celebration. Start your fowl feast with Benny's succulent Buttermilk Fried Quail appetizer ($16.99) with black mission figs, maple syrup, and mustard, followed by their juicy Under the Brick Chicken dish ($22.99).

Benny's lunch menu boasts two terrific chicken selections including a Grilled Chicken Sandwich ($9.99) topped with buffalo mozzarella, roasted red bell pepper, arugula, crispy prosciutto, and served with Benny's famous hand-cut fries or an Asian Blackened Chicken Salad ($11.99) with grilled pineapple, edamame, scallion, carrot, cucumber, and mint with ginger vinaigrette.

Whatever you choose, it will be meal worth clucking about.

The first "white meat" (other than pork) is the second most widely eaten meat in the world. Estimates are that about 9 billion chickens are raised in the USA alone. It's speculated that it was the European explorers who first introduced the chicken to the American soil in the 16th century. But it was at the time of the World Wars which saw an exponential rise in the poultry industry to match the scarcity of food.

Benny's Chop House
Half Chicken "Under the Brick" Recipe
High resolution photo here

(Each whole chicken serves 2 - 4 guests)

The Chicken: Always go to a butcher, grocer or purveyor you trust; one you know will give you the absolute best product. Whenever possible, try to buy naturally fed or organic product, because it truly does make a difference in the end result.

The Marinade:
1 cup of chopped red onion
2 whole lemons cut and squeezed
3 teaspoon chopped garlic
3 teaspoon chopped shallot
10 sprigs of rosemary chopped
10 sprigs of thyme chopped
¼ cup chili flakes
2 quarts of quality vegetable oil
12 - 15 oz. boned half chicken
*Place chicken breast into marinade, completely submerging it for 24 hours. Planning ahead and beginning the marinade is crucial.
The Preparation:
¼ cup vegetable oil
salt and black pepper
1 lemon slice
2 sprigs of thyme
1 cup of roasted chicken stock

Preheat oven to 425 degrees. Strain ¼ cup of the marinade liquid into a large sized sauté pan and place over a medium-high heat. Remove the half chicken from the marinade, season with freshly crushed pepper and salt. Place the chicken in the pan skin side down, allowing the skin to begin to turn a medium golden brown color (about 5-6 minutes).

Place a brick or large flat stone that is wrapped in aluminum foil on top of the chicken and place the pan into a 425 degree oven for 20 to 25 minutes. After cooking, carefully remove the pan from the oven then the brick from the chicken.

Remove the half chicken from the pan and allow it to rest on a side plate or resting rack if you have one. Discard the excess oil from the pan and add the chicken stock. Be sure to wait for the pan to cool slightly before adding the chicken stock, the slice of lemon and the sprigs of thyme. Allow this mixture to heat to a slight boil, and then reduce to a light simmer. At the very last minute, lightly whisk in 1 tablespoon of unsalted butter to the sauce, season as needed.

Pool the finished sauce in the center of plate and then place the half chicken onto the sauce. Garnish with the fresh lemon zest or slice and thyme sprigs.