Tag Archives: roast chicken

Thomas Keller’s WHOLE Roasted Chicken with Root Veggies

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To some, a pantsuit means growing up. And by some, I am definitely including myself in that category. But I’d also like to add whole roast chicken to that category. Pantsuits and whole roast chicken. We made roast chicken a few weeks ago, and to be honest this was easier. So why do I feel way more accomplished? I think it’s the feeling of being able to put together one shining masterpiece as opposed to integrating a few small dishes into a cohesive meal.

That time you first tied your shoes all. by. yourself. Going completely across the monkey bars in one full swoop without having to stop. That time when your secured place to crash on the drive from Charlottesville to Miami falls through and you figure out how to desperately book a hotel at 11PM on your own in college. We can discuss later the relevance of each of these in the context of roast chicken.

But seriously, I’m proud of this accomplishment!!! As I have been watching the Olympics lately, it seems appropriate to feature something that requires precision and focus. If you can keep the few key important tips in mind, this comes together quite easily and with little mess. These are the ways to win the Gold medal if you ask me. Think: SALT, meat thermometer, patience. Too simple? Ok you can go study molecular gastronomy.

Salt: You need to be uncomfortable here. Roasting chicken requires a LOT of salt, and to make yourself more comfortable here, just keep massaging it into the skin and into the cavity. It’s really the main way to flavor here, don’t be shy.

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Meat thermometer: You don’t want overcooked chicken here, so if you follow the temperature suggested (160 F in the meatiest part of the bird), be WATCHING your chicken towards the end once you’ve stuck in the meat thermometer to check

Patience: One, because it takes about 1 hour and 10 minutes to cook all the way through. Two, because after the chicken comes out of the oven, you need to wait for it to cool before slicing. Slicing too early will let out the juices and thus let out flavor (or so I’ve been told).

No, I am not going all It’s Complicated on you and cooking Alec Baldwin’s favorite feast with mouth-watering cake involved. This is literally the whole dinner in one pan. So great. Especially if you’re into putting rich chicken on your salads, soups, and making leftover chicken sandwiches!

I followed the Amateur Gourmet’s directions for cooking Thomas Keller’s chicken and watched this video to learn how to truss a chicken. It’s worth watching, friends. I was a bit wary of rutabagas, so I replaced them with more red potatoes. I don’t have any kitchen twine so instead used regular white sewing thread that I doubled up around two or three times to make it thick enough.

One thing I did differently was to drain the pain juices after the chicken was done and return the veggies to the oven to get crispier. For me, it took desperate measures of the broiler but for you, it might only take a few extra minutes at 400 ish. Pan juices = yummy gravy.

New fave: CRISPY LEEKS. I can’t tell you how delicious the leeks were after coming out of the oven.

Veggie heaven: Very rough chop of carrots, red potatoes, a large onion, two leeks, and two turnips.

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Hi caramelizy roasty thyme garlic veggies
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DSCF4618Make a gravy at the end with the leftover pan juices, some BUTTAH, and flour

 

Roast Chicken Strikes Again – with Grapes, Olives & Rosemary

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Roast chicken is on my “perfect it” list. I can’t get over all of these wintry roasted, braised, wine-y, juicey, flavorful roast chicken recipes. This one is no exception! After making the stove-top Mediterrean chicken and rice, I wanted to try out the pan-searing then roasting in the oven technique. I thought this was called braising but apparently that’s for like one-pot meal kind of things.

I adjusted the recipe by 1.5 to make it suitable for 6 people and thus had to shift from baking in a skillet to a roasting pan. It worked out fine though because I still made the gravy/sauce in the skillet since it had the seared chicken juices in the pan. Both serious eats and amateurgourmet have tried the recipe for this chicken.

So, like JoytheBaker suggests, still working on “mise en place” this year aka PREPARE BEFOREHAND! Aka our trusty 3×5 cards to prep us for a seamless transition from pan to oven. Bone-in skin-on chicken, you are in fact somewhat difficult to work with.  Deb suggests you use any mix of bone-in skin-on cuts, but I have to say it’s hard to get breasts to cook at the same tenderness as thighs and drumsticks. The breasts cooked up faster and I was still waiting on the dark meat. I know that if you’re having guests (which I was) you really need to have both white and dark meat, but please, if you are going to make this and like dark meat, I’d stick to drumsticks and thighs. Much juicier!

To start, I focus on the bird. Cutting off excess fat and drying the chicken, then sprinkling each piece with kosher salt and pepper. Since the chicken will take a little bit of time in the pan, it was okay to worry about the accoutrements after I got the chicken in the pan. Then, go ahead and heat up your pan, add a very tiny bit of oil and sear away on the skin-side first!

2014-01-06 18.25.55After washing my hands and being chicken free, I sliced shallots very thinly and measured out 1.5 cups each of grapes and olives. I decided to serve with a side of lemony garlic asparagus, so I also washed and prepped those. Set out your white wine and chicken broth for later.

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After searing my two batches of chicken and gaining a thin film of chicken fat on my shirt, I nestled the chicken into a roasting pan and mixed these guys over top. I thought it would need some salt or flavoring or something, but turns out the blend of sweet grapes and really salty olives kept it flavorful.

2014-01-06 18.39.17When the chicken emerged from the oven after around 23 minutes, I scraped the juices back into the skillet to make the white wine and chicken broth sauce. Pour over top and garnish with fresh rosemary. I served this with crusty french bread and steamed asparagus yummmm.

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