Cooking and Chefs Comments
Favorite Simple Roast Chicken
oven to 450F
the wishbone before cooking
and pepper the cavity.
the chicken from high over chicken with
1 T salt.
chicken in sauté pan or roasting
pan at 450F. Roast until done -- 40 -50
not move the chicken during cooking. Thomas
does not baste or add butter.
can be roasted on a bed of vegetables.
thyme, baste chicken with juices and let
rest for 15 minutes.
the twine. And, cut up chicken
"I like to take off the backbone
and eat one of the oysters... I take the
chicken butt for myself."
Slather the chicken with butter, and serve
with mustard on the side.
Chef Keller notes that they brine their
chicken first in the restaurant version.
| Daniel Humm
-- Eleven Madison Park chef
Preheat oven to 350-400F
Prepare a mixture of butter, foie gras,
truffles and ground brioche bread.
Stuff the softened mixture under the
breast and leg skin. Put back in refrig
for 1 hr. (see video below for methods).
in preheated oven 350-400 and cook for 45
minutes or till done.
Park chef Daniel Humm prepares the best
roasted chicken ever -- see video link
oven to 425F
chicken and pat dry. Remove excess fat.
Salt and pepper inside of chicken.
cavity with thyme, lemon cut in half and
1 garlic head cut in half.
outside with 2 T butter then salt and
legs together with twine, tuck under wings
thickly cut carrots, onion, fennel tossed
with 20 thyme stems, and salt and pepper
to bottom of pan. Place chicken on top
chicken 1 1/2 hours till juices run clear.
for 20 minutes covered with foil
chicken with lemon and rosemary and roast
the chicken a few hours before cooking with
salt and pepper and return to the refrigerator.
oven to 375F
coarsely cut peeled potatoes with a whole
lemon and garlic cloves. Drain and reserve.
ready to cook take out chicken, dry with
paper towel and rub with olive oil
lemon and stab with holes. Add lemon garlic
and thyme to chicken cavity.
potatoes and rosemary on roasting tray,
set chicken on top at cook 45 minutes or
Jamie like to put a parboiled lemon into
the chicken cavity
oven to 450F
thyme, rosemary parsley and softened butter
into an even mixture and going through
the neck, slide under the skin of both
the cavity with chopped herbs and 1 garlic
bulb split. Season cavity with salt and
olive oil until it starts to smoke in
a saucepan and sear each side for 4 minutes
(breast and leg) untouched turning only
when bird is burnish brown. Then do top
and bottom of chicken.
diced vegetables to roasting pan and sauté
for 10 minutes to rendered chicken fat.
Add olive oil if needed.
out excess fat set chicken on vegetables
and cook for 40 minutes or until done
basting occasionally (cook till temp=
155F). If chicken begins to burn cover
with a foil tent.
Trussing is necessary to hold the chicken
together for proper browning in this technique
especially when first searing the chicken
on the stove top.
Colicchio -- Think like a chef
oven to 375F
and dry thoroughly the chicken. Season
inside and out liberally with salt and
pepper. Place rosemary and thyme in cavity
and then truss the chicken.
oil in pan till very hot, place chicken
on its side and brown for 7 minutes. Repeat
with other side.
chicken breast-side up and transfer to
oven. Roast for 20 minutes then add butter.
Continue roasting for 30 more minutes
rest out of oven covered loosely with aluminum
foil for 10-15 minutes.
chicken in solution of 1 cup kosher salt
(or 1/2 cup table salt) and 1/2 cup sugar
to 1/2 gallon water for 1 hour. Pat chicken
dry. Cut out backbone and press down to
a compound butter containing mashed garlic,
Dijon mustard, minced fresh thyme, salt
butter mixture under skin of breasts.
Brush chicken with olive oil.
a grilling pan with aluminum foil and
add 1/4" sliced potatoes. Place a
grilling rack over potatoes and place
grilling rack over potatoes. Arrange butterflied
chicken on top. Fold the drumsticks inward
so they cover part of the breast. Roast
at 500 degrees for 20 minutes, turn pan
around, roast for another 20 minutes or
until internal temperature in breast is
See References below for more details
a small bird
1-3 days ahead of cooking--
the lump fat inside the chicken. Rinse
and thoroughly dry the chicken till it
is very dry.
your fingers slide a small amount of fresh
herbs under the skin of the breast, and
the thickest part of the thighs. Salt
both inside cavity and outside then cover
loosely and refrigerate chicken for 1-3
oven to 475F.-- Note: This recipe uses
Preheat your pan over medium heat. Wipe
the chicken dry and set it breast side
up in the pan. As the chicken sizzles,
place it into the hot oven and cook side
down for 30 minutes, watching that it
does not burn.
the chicken and dry both the pan and chicken.
Repeat the procedure on the uncooked side
for 20 minutes. Then flip one more time
to crisp the other side for 5 minutes.
the chicken and rest it on a plate.
a small bird since it favors the high
heat -- high ratio of skin to meat.
recipe does not truss the chicken -- trussing
prevents some of the skin to caramelize.
additional fat is added in this recipe.
Resting a chicken in the refrigerator
for a day or two loosely covered results
in a crisper skin.
Institute of America -- Culinary Boot
an elevated rack or a bed of vegetables
can be used to elevate the chicken
oven to 450F. Season inside and out with
salt, pepper only inside.
the skin with butter or oil if desired.
an instant read thermometer into the chicken
in the thick part where the thigh meets
chicken at 450F for 20 minutes, then lower
temperature to 325F.
the internal temperature reads 140F add
any vegetables to the pan beneath the
to roast until an internal temperature
chicken and rest.
all but 3 T of fat from the roasting pan.
Add tomato paste and flour and make a
roux, whisk in herbs and some chicken
stock till smooth. Simmer gravy till proper
thickness and consistency. Strain the
gravy through a fine sieve and season
with salt and pepper.
The Complete Robuchon
chicken and butter 20 minutes ahead.
inside and out chicken.
roasting pan with 2 T butter
chicken and using a pastry brush coat
chicken with butter
chicken on its side , thigh and wing down
(not on back or breast)
giblets and put around chicken not under
oven to 410 F and cook for 25 minutes.
Then remove chicken and cook on its other
side with other thigh and wing down.
3 T of water over the chicken and return
for 25 minutes.
the dish from oven again. Put chicken
on its back and rotate a quarter turn.
Put in oven for 10 more minutes. Turn
chicken on its breast and cook 5 more
chicken prick to see done.
with fleur de sel and pepper. Tent loosely
and let chicken rest for 20 minutes with
legs propped up so juices from legs flow
the chicken on its side (thigh and wing
side down allows this part of chicken
to cook faster -- this is the thickest
portion of the chicken and needs more
CHEF; Ambition and the Bird
butter slipped under the skin --optional
can also use mushrooms.
chicken in pan on stove with butter
oven to 400F. Brown chicken pieces to
be used as rack for chicken and flavor
chicken in oven breast side up and roast
whole chicken on its side on top of chicken
pieces, return to oven and roast 10 minutes.
Turn chicken and roast 10 minutes. Turn
chicken breast-side up and roast about
15 minutes longer, until done and juices
are no longer pink.
the chicken is done set it on its end with
the legs in the air so the fat from the
dark meat will seep into the breast and
keep it juicy.
5) Try brining if time permits--- a simple
brine does make for a nicer chicken.. A dry
brine can be done simply by adding salt, returning
to the refrigerator for a day and then dry off
the chicken. For a wet brine see reference below.