Monday, March 29, 2010

How to Roast a Chicken...seriously

Wash your chicken with cold water and pat it dry with paper towels.

Before we get to cooking the bird, you'll want to make a compound butter.
It's very simple. Soften some butter. Don't try to cheat and melt it, it won't work the same way. You've got to plan ahead and leave the butter out to get to room temperature. This will take a few hours. I do about a half pound at a time. (2 sticks) You can freeze whatever you have left over. (If any) Mix your softened butter with whatever herbs and spices you have handy. Basically, whatever you like the flavor of, even dried herbs and spices, mix it in. I like to use minced garlic and tarragon, maybe some lemon zest, and always salt and pepper...

I always stuff my roast chickens with something. Usually, an unpeeled and quartered onion, a quartered lemon, same with an apple, garlic cloves, some fresh herbs...really, whatever you have laying around that you like...

Carefully run your hand, sometimes I use the handle of a wooden spoon, under the skin on the breast of the bird to loosen the membrane underneath. Then, take your compound butter and slather it it in there, under the skin. Take your time so that you don't tear the skin, you want to keep the butter as sealed in as you can to impart the maximum amount of flavor. Rub some butter over the outside of the bird as well, and remember the drumsticks!

In order for the bird to cook evenly, there are a few tricks. First, tuck it's wings behind themselves so that it's forearms are popped in the back. Second, you can 'truss' a chicken without using any string at all. Make an incision into one of the lower arms of the drumsticks, where there is a space between two smaller bones, and tuck the end of the opposite drumstick through that hole. Otherwise, use some foil and twist it around the ends of the drumsticks to bring them together.

I like to use sliced potatoes as my base in a roasting pan with some carrots and onion slices. Place the chicken on top of the base, and roast at 450 for about 50-60 minutes (for a 2-3 pound chicken)
After checking that the chicken is done, let it rest for 20 minutes before slicing.

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