Roast
Chicken Recipe
1)
Brine the chicken (for roasting with
high heat and a 3-4 pound chicken use
1 gallon of water 1cup Diamond Kosher
Salt, 8 T sugar) see
brining table here.
2) Preheat
oven to 450F
3)
Mash, thyme, rosemary parsley and softened
butter into an even mixture and going
through the neck, slide under the skin
of both breasts
4)Smash
3 cloves of garlic in the skin or use
a split garlic bulb and put it in cavity.
Poke a lemon with a fork and microwave
for 15 seconds then put in cavity. Stuff
the cavity with some chopped herbs.
Season cavity with salt and pepper.
5)
Take out the chicken wishbone (Note
see video by Thomas Keller below). Truss
the chicken (see video below on how
to truss a chicken). Comments:
Trussing is necessary to hold the chicken
together for proper browning in this
technique especially when first searing
the chicken on the stove top.
6)
Heat 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.
After searing all four sides of chicken
pour off fat except - reserve 1 T of
liquid to sauté selected root
vegetables -
7)
Add some diced vegetables to roasting
pan. Add olive oil if needed.
8)
Spoon 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.
NOTE:
You can also roast the chicken instead
of on the bed of vegetables using a
V-tray. You can then saute the vegetables
while the chicken is resting in a little
olive oil.
5)
Roast the chicken in the oven in a V-tray
instead of on bed of vegetables allowing
for more even roasting of chicken. or
The
bed of vegetables used was potatoes
and leeks. With 5 minutes left fresh
thyme and parsley was sprinkled over
the chicken and vegetables.
NOTE: The vegetables
I serve with the dish to guests usually
are cooked separate not the ones under
the chicken since they are loaded with
chicken fat.
6)
5-10 minutes before cooking is finished
rub chicken with 1 T of butter and sprinkle
with thyme leaves. Return to oven for
7 minutes at 500F.
7)
Remove from oven, tent chicken with
legs pointing up so juices run into
breast.
How
does Brining work?
How
to Truss a Chicken
How
to Remove the Wishbone (video)
