| Other roast chicken: -Le Poulet de Muriel here -roast chicken with groundnut dressing: lowcountry 156 -peanut roasted chicken: Texas 203 -pan roasted chicken w/rosemary, garlic & white wine: Hazan 329 -chicken and 40 cloves of garlic: urban peasant 17; outlaw 60 New: Cook's Illustrated Sep/Oct 2006 p. 11: Better roast chicken and vegetables Put 1 cup water in bottom along with the veggies so they don't burn right away before the bird releases juice ATK: Brine first for moist and tender cooking. Magnificent results. 1/2 cup salt, 10 cloves crushed garlic, 3 sprigs rosemary pounded, 2 cups hot tapwater and stand 10min to release flavor, add 1.5 quarts cold tapwater & dissolve salt, submerge chicken & refrigerate1hr. Pat dry. Try this : excellent grind 1 tbsp kosher salt, 1 tsp peppercorns in coffee grinder put in mortar, add 2 tbsp rosemary, thyme, herbes de provence, 3 crushed garlic pound to paste to coat chicken, outside and in Try this: excellent fine chop an onion and combine with 3-4 mushed garlic cloves. Make stovetop stuffing: boil 1.5 cups water with 4tbsp butter, add stuffing and stir, cover and sit 5min Mix onion/garlic and enough stuffing to fill cavity Add remaining onion around the chicken when interior reaches 100 degrees NYT suggestions: Cover bottom of pan with chunked veggies, making a rack Sauté chicken in heavy-bottomed pan first to brown and seal http://www.nytimes.com/library/dining/cooking/121599chicken-prepare.html http://www.nytimes.com/library/dining/cooking/092299chicken-past.html http://www.nytimes.com/library/dining/cooking/092299chicken-simple.html http://www.nytimes.com/library/dining/cooking/042199chicken-simple.html http://www.nytimes.com/library/dining/cooking/021898chicken-past.html Salt and pepper the cavity Coarse chop a garlic bulb and an onion and stuff into cavity Cover outside with olive oil, rub with salt or garlic salt and pepper. Herb with 1 tbsp of rosemary, thyme, oregano, tarragon. Some in the cavity. Surround with quartered potatoes and chunked onions. Bake at 450 for 15min, reduce to 400 for another ~45min or more. One recipe says 500 degrees for 50-60min for a 5-6lb chicken. Cook to 154 degrees in thickest part of thigh. Will go up to 160+ out of the oven. Browned and crisp. If sauce is desired: Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan. Pour off excess fat from the pan and put the pan on top of the stove. Add the liquid (1 cup chicken stock and/or wine) and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat. chowhound: lots of posts saying to rub it all over with salt, for flavor and crispy skin. Inside and out. Also, after seasoning, leave uncovered in the fridge a while; for a drier skin. NYT: - Heat the oil in a heavy-bottomed skillet and melt the butter in it. Quickly place the chicken in the pan (so the butter doesn't burn) and, using two wooden spoons or spatulas to turn it, brown it well on all sides. TW: an unnecessary hassle that tends to break the skin. - If the pan is ovenproof, place chunks of cut-up vegetables under the chicken as a kind of flavorful rack. Or, remove the chicken from the pan and transfer it to a roasting pan, placing it on top of the vegetables. Add the tomatoes and the giblets to the pan. - Lower the oven temperature to 425 degrees Fahrenheit and place the chicken in the oven. Roast for about 45 minutes, in three stages: on one side, then the other, then on its back. Cooking time varies from oven to oven, so you may want to check it a few minutes early. You know the chicken is done when the juices in the cavity run clear or when the internal temperature reaches 160 degrees at the thigh. - Remove the chicken from the oven, and let it rest for 5 minutes before carving so that the juices driven to the middle by the heat redistribute throughout the meat. Gently remove the kitchen twine. Discard the vegetables and giblets. Stuffing: - add 1 can crabmeat === Using the chicken: - carcass, bones, pot drippings immediately into stock. Will make at least 3-4 cups very flavorful stock. - chicken skillet pie - chicken pilaf - creamy chicken pasta topping |