If you’ve sipped a Manhattan or an Old-Fashioned, you’re familiar with the warm, citrusy spice of bitters.
Cocktail Bitters Aren't Just for Cocktails
However, the Angostura and orange varieties featured in those drinks are just the tip of the bitters iceberg. These days, bitters come in a range of enticing flavors, from peach to black walnut to cardamom—and you needn’t reserve them for your cocktails alone.
Don't be bitter about the limited use of bitters—read on to learn about all their untapped potential.
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What Are Cocktail Bitters?
Cocktail bitters such as Angostura or Peychaud's add bracing medicinal complexity and complementary bitterness to mixed drinks.
Traditionally made by infusing alcohol with aromatic herbs and spices (though some manufacturers use synthetic flavorings and glycerin, an alcohol-free liquid), they are intensely flavored and meant to be used in small doses.
How to Use Cocktail Bitters in Cooking
When it comes to cooking with bitters, there’s one golden rule: Don’t use them in applications that involve prolonged cooking or high heat.
Gentle simmering and oven temperatures below 300 degrees are fine, but more heat than that can drive off lighter aromas and leave behind unpleasant bitterness.
If you can, try not to add your bitters until the end of cooking.
How To CocktailThe first-ever cocktail book from America’s most-trusted test kitchen includes essential classics, twists on old favorites; and brand-new test kitchen creations.
Here are seven unique applications for bitters beyond cocktails.
In liquid applications, we found about 2-3 teaspoons of bitters per cup contributed noticeable, but not overpowering, flavor.
And in recipes that already call for an extract, a 1:1 substitution was just about right.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.