Boston Market Corporation--formerly Boston Chicken Inc.--grew rapidly after its start in 1985. The quick expansion, however, proved to be the demise of the firm, and in 1998 Boston Market was forced to declare bankruptcy. McDonald's Corporation purchased the struggling chain of restaurants in 2000 and implemented a turnaround strategy designed to rebuild the Boston Market brand. In 2002, the company operated 650 company-owned restaurants in 28 states that offered home-style entrees, fresh vegetables, sandwiches, salads, soups, side dishes, and desserts. Boston Market also offers catering services along with frozen meals available in supermarkets through a partnership with HJ Heinz Company.
Boston Market expands their meat menu with new, limited time only St. Louis Style Ribs. The bone-in ribs are seasoned, slow-smoked, and brushed with a zesty, sweet barbecue sauce.
The ribs can be had a la carte, as part of an individual meal, or in a family meal.
The individual meals come with two sides and cornbread with prices starting at $10.99 for a meal with a quarter rack of ribs. A half rack meal goes for $12.99.
For a limited-time, Boston Market is offering a variation on their signature Rotisserie Chicken by debuting an herby version they're calling "Tuscan Herb Rotisserie Chicken."
The new menu item is described as "Our signature chicken seasoned with a blend of Tuscan-inspired herbs and spices." Boston Market is offering a combo where you can get half a Tuscan Herb chicken, two sides, and a piece of corn bread for $7.99.
Tuscany is a region of Italy known for its simple cuisine. Tuscany herbs tend to contain a base of rosemary, sage, and garlic, but can vary a bit. To make this at home
TUSCAN HERB CHICKEN
Boston Market Copycat Recipe
1 whole(3 1/2-pound) chicken
1 tablespoon olive oil or butter, softened
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 clove garlic, crushed with press
3/4 teaspoon salt
1 1/4 teaspoons coarsely ground black pepper
1/2 cup water
Preheat oven to 450 degrees. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. In cup, mix olive oil, herbs, and garlic. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Tie legs together with string. Rub chicken all over with 3/4 teaspoon salt and 1 1/4 teaspoons coarsely ground black pepper.
Place chicken, breast side up, on rack in small roasting pan (13" by 9"). Pour 1/4 cup water into roasting pan. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees.
When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving. Remove rack from roasting pan. Skim and discard fat from pan juices. Add remaining 1/4 cup water to pan juices; cook 1 minute on medium, stirring constantly. Serve chicken with pan juices.
CHICKEN and DUMPLINGS
Boston Market Recipe
1 (32-oz.) container low-sodium chicken broth
3 cups shredded cooked chicken (about 1 1/2 lb.)
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1/4 teaspoon poultry seasoning
1 (10.2 oz.) can refrigerated jumbo buttermilk biscuits
2 carrots, diced
3 celery ribs, diced
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
Note: One roasted chicken yields about 3 cups of meat.
Source: Southern Living
CHICKEN POT PIE
Boston Market Copycat Recipe
1 cup half and half
1 cup chicken broth
3 tablespoon all purpose flour
2 cup shredded, roasted, skinless chicken breast
2 cup mixed frozen vegetables, thawed
2 tablespoon chopped fresh flat-leaf parsley
2 tablespoon chopped chives
1 teaspoon chopped fresh thyme
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly ground black pepper
1 (half of a 14.1 oz. pkg.) ready-to-use refrigerated pie crust
Heat oven to 425 degrees. In a medium saucepan, whisk together half-and-half, broth, and flour. Bring to a boil, then reduce heat and simmer, stirring frequently, for about 4 minutes or until mixture is thick.
Stir in chicken, vegetables, parsley, chives, thyme, lemon juice, lemon zest, salt, and pepper. Cover and keep warm.
On a lightly floured surface, roll out pie crust into a circle 11 inches across. Cut evenly into 4 parts.
Divide pie filling among four 10-ounce ramekins. Drape crusts over tops and fold edges down over rims. Cut an X into center of each pie to vent. Bake 25 minutes, until pastry is browned and filling is bubbly. Cool 5 minutes before serving.
Do time to Cook? You can still have restaurant style meals at home in minutes. When Boston Market meals are on your menu, you get dining-out quality and flavor, and at-home convenience! The delicious main dish/side dish combinations feature top-quality ingredients in a flavorful, satisfying home-style meal. Here are some of the dinners available in your grocers freezer:
- Beef Pot Roast
- Beef Steak & Noodles
- Boneless Pork Rib
- Chicken Broccoli & Cheese Casserole
- Chicken Parmesan
- Chicken Pot Pie
- Chicken Primavera
- Classic Lasagne with Meat Sauce
- Country Fried Chicken
- Country Fried Beef Steak
- Macaroni & Cheese
- Oven Roasted Chicken
- Salisbury Steak
- Spaghetti Bake with Meat Sauce
- Swedish Meatballs
- Sweet and Sour Chicken
- Turkey Breast Medallions
- Turkey Breast Medallions with Stuffing
Boston Market Roast Turkey Breast
(5 -20 lb) fresh or frozen turkey breast (thawed) or 1 (5 -20 lb) turkey
1/4 cup butter, melted
1 1/2 cups chicken broth or 12 ounces beer or 12 ounces white wine
1 -2 tablespoon mayonnaise
To make the turkey: Place turkey or turkey breast in a roasting pan. Combine melted butter and chicken broth. Pour over turkey. Rub mayonnaise all over turkey's exterior. Salt lightly if desired. Roast at 300°-325°F until internal temperature reaches 170°F on an instant read thermometer. (Raise the temperature to 350° for the last approximate 30-45 minutes to crisp skin). Remove from oven and let sit for about 30 minutes before slicing. Note: because the butter and broth are for making gravy, if you need to make a lot of gravy, double the amount of both.
To make gravy: Pour pan drippings into a saucepan and bring to a simmer over medium heat. Add 1 tablespoon of cornstarch per cup of broth/drippings to 1/4 cup cold water. (You'll usually need 2-3 tablespoons Mix well to dissolve. Stir cornstarch mixture into broth and stir until thickened. Add salt and pepper to taste. If too thin, dissolve more cornstarch in water and add until desired thickness. If too thick, add water or more broth to thin.