On Roast Chicken
Jun. 7th, 2007 09:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beautifulduckweedI don't think I've posted my more-or-less foolproof recipe for Awesome Roast Chicken before. There's more than one out there, and doing fancy stuff like brining it would probably improve juiciness and flavor, but this is one of the best basic recipes out there, as those who've tasted mah chicken can testify. And really, the way I do it, I end up with both roast chicken AND stew at the same time, which: win!
OK. So.
1 four to five-pound roaster
1 stick butter, softened (c'mon, you saw this coming, don't deny it)
5 to 7 cloves garlic, minced
1 large onion, chopped coarsely
2 large carrots, chopped
4 to 5 sticks celery, chopped
8 ounces mushrooms, chopped
Whatever other vegetables you want to throw in there. Tomatoes are awesome, if you like stewed tomatoes, and they add an excellent flavor to the chicken. Ditto peppers of assorted sorts. I added kale tonight, and holy fucking shit, I'm a genius, a geeeeenius. I imagine brussel sprouts would be good, if you're the type of sick freak who eats those and doesn't find them unbearably bitter. Be creative, and don't be afraid to get what's on sale or what looks a bit dodgy and wilted--this is all going to stew together with the chicken for a while, so it'll end up tasty.
4 to 6 cups dark brown chicken stock
1 bottle white wine
3 tablespoons assorted minced herbs. The Holy Trinity is 1/2 tablespoon rosemary and the remainder being equal quantities thyme and basil, but oregano is also excellent, as are dill, fennel, tarragon and marjoram--though watch the marjoram, because it's quite the bully and your dish might end up tasting like "HELLO MY NAME IS MARJORAM HOW ARE YOU DOING I WILL NOW DANCE THE FLAMENCO ON YOUR PALATE AND RENDER IT INSENSIBLE TO ALL OTHER FLAVORS HA HA HA HA HA." If you're REALLY adventurous, you can use cumin. You maverick, you.
A couple three intact sprigs of herbs
Salt
Pepper
1. Preheat the oven to 375° F. Get out a big-ass roasting pan or dutch oven. Remove the giblets from the chicken (feed them to your cat or dog if you have them, otherwise toss them in the pan), rinse it briefly under cold water and pat dry with paper towels.
2. Stuff cavity with sprigs of herbs, about 1/4 of the onion and whatever else you feel like.
3. Mix salt, pepper, garlic and minced herbs with butter. Now here's the slightly tricky part: gently lift the flap of skin over the breast, and insert your fingers between the flesh and skin. Slow and gently work your fingers in there until you've created room between the skin and the meat. Then work in a few generous pats of the butter mixture; mush that shit around so the breast is covered evenly. Then spread the rest of the butter on the chicken.
4. Set chicken in the pan and toss in the vegetables. Toss in the broth and the wine. Roast for about an hour to an hour and a half--chicken's done when it's about 170° in the thickest part of its breast (180 if you like your chicken well-done). Baste occasionally if you feel like it with the pan juices. Check at least once to ensure the aromatics in the butter aren't getting burnt; if they're looking toasty, just scrape 'em off the chicken and onto the liquid.
5. Try not to die from the awesome smell filling your house or apartment.
Once you're done with the meat, you can use the carcass to make chicken soup.
In conclusion: YAY ROAST CHICKEN!
OK. So.
1 four to five-pound roaster
1 stick butter, softened (c'mon, you saw this coming, don't deny it)
5 to 7 cloves garlic, minced
1 large onion, chopped coarsely
2 large carrots, chopped
4 to 5 sticks celery, chopped
8 ounces mushrooms, chopped
Whatever other vegetables you want to throw in there. Tomatoes are awesome, if you like stewed tomatoes, and they add an excellent flavor to the chicken. Ditto peppers of assorted sorts. I added kale tonight, and holy fucking shit, I'm a genius, a geeeeenius. I imagine brussel sprouts would be good, if you're the type of sick freak who eats those and doesn't find them unbearably bitter. Be creative, and don't be afraid to get what's on sale or what looks a bit dodgy and wilted--this is all going to stew together with the chicken for a while, so it'll end up tasty.
4 to 6 cups dark brown chicken stock
1 bottle white wine
3 tablespoons assorted minced herbs. The Holy Trinity is 1/2 tablespoon rosemary and the remainder being equal quantities thyme and basil, but oregano is also excellent, as are dill, fennel, tarragon and marjoram--though watch the marjoram, because it's quite the bully and your dish might end up tasting like "HELLO MY NAME IS MARJORAM HOW ARE YOU DOING I WILL NOW DANCE THE FLAMENCO ON YOUR PALATE AND RENDER IT INSENSIBLE TO ALL OTHER FLAVORS HA HA HA HA HA." If you're REALLY adventurous, you can use cumin. You maverick, you.
A couple three intact sprigs of herbs
Salt
Pepper
1. Preheat the oven to 375° F. Get out a big-ass roasting pan or dutch oven. Remove the giblets from the chicken (feed them to your cat or dog if you have them, otherwise toss them in the pan), rinse it briefly under cold water and pat dry with paper towels.
2. Stuff cavity with sprigs of herbs, about 1/4 of the onion and whatever else you feel like.
3. Mix salt, pepper, garlic and minced herbs with butter. Now here's the slightly tricky part: gently lift the flap of skin over the breast, and insert your fingers between the flesh and skin. Slow and gently work your fingers in there until you've created room between the skin and the meat. Then work in a few generous pats of the butter mixture; mush that shit around so the breast is covered evenly. Then spread the rest of the butter on the chicken.
4. Set chicken in the pan and toss in the vegetables. Toss in the broth and the wine. Roast for about an hour to an hour and a half--chicken's done when it's about 170° in the thickest part of its breast (180 if you like your chicken well-done). Baste occasionally if you feel like it with the pan juices. Check at least once to ensure the aromatics in the butter aren't getting burnt; if they're looking toasty, just scrape 'em off the chicken and onto the liquid.
5. Try not to die from the awesome smell filling your house or apartment.
Once you're done with the meat, you can use the carcass to make chicken soup.
In conclusion: YAY ROAST CHICKEN!
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2007-06-08 05:30 am (UTC)no subject
Date: 2007-06-08 04:36 pm (UTC)no subject
Date: 2007-06-09 07:34 am (UTC)I will try one day try this recipe out.
How are you doing anyway?? Missed you heaps!