Originally posted November 2010.
This week I decided to take on the task of roasting a chicken, something that (believe it or not) I had never done! The truth of the matter is that I had been too afraid to try, knowing that it can go terribly wrong if not done well.
In any event, I bit the proverbial bullet and roasted myself a chicken, and I must say, I was thrilled with the results (as were my dinner guests).
To get started I referenced several recipes, and while none of them were exactly what I was looking for, I found some tips from a nice array of them, and came up with a 'drew' way of roasting my chicken.
1 six-pound roasting chicken (I used Mary's Air Chilled Chicken from Marina Meats). Loved it.
8 tablespoons salted butter
finely ground sea salt and freshly ground black pepper
2 large onions, peeled and quartered
2 bay leaves
5 large carrots, peeled and cut into quarters
5 large cloves garlic, peeled and crushed
4 sprigs fresh thyme
500ml white wine
Let chicken and 2 tablespoons of butter stand at room temperature for half hour.
Preheat oven to 425.
Remove the giblets from the chicken cavity and discard (or keep the livers and soak in buttermilk, then flour with seasoned flour and pan fry for a great combination with some fresh baguette and a pickle or caper aioli).
Rinse chicken inside and out under cold running water.
Dry chicken with paper towels.
Tuck the wing tips under the body.
Sprinkle the bird liberally with salt and pepper, set aside.
Place onion quarters, 1 sprig of thyme, and half of a lemon (cut side down), 2 crushed garlic cloves, half of the white wine and carrots in the bottom of whatever cooking vessel you are roasting in. While I used a large pyrex dish, out of necessity, a heavy duty roasting pan would be ideal.
Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. Pierce entire surface of lemon with a fork.
Insert 2 garlic cloves, 2 thyme sprigs, and lemon into the cavity of your bird. Place chicken in pan, on top of the carrots and onions.
Bring chicken legs forward, cross them, and tie together with some kitchen twine.
Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper.
Place in oven.
In a small saucepan put remaining butter, 1 sprig thyme, 1 bay leaf, juice of 1/2 lemon, 1 crushed garlic clove and remaining wine. Heat until melted and leave at a very low temperature throughout the roasting process.
Now that your bird in in oven, roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 2 hours.
Throughout the roasting process, you should be basting with the liquid in your saucepan. (This process means you will be cooking longer-i.e. 2 hours instead of 1.5 hours, as the temperature drops with the constant opening of the oven).
When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should be 180 degrees.and the thigh 190 degrees.
Remove chicken from oven, and transfer to a cutting board with a well (the well is important- spring for the better cutting board).
Let chicken stand 10 to 15 minutes so the juices settle.
Meanwhile, take the onions and carrots from the bottom of the pan and place on a small platter to be served with the bird.
Carve, and enjoy!
drew bailey scott
My raison d'etre: Seeking and experiencing that which improves my life in all areas. The purpose of this blog: to share those incredible discoveries with others, hopefully making their lives even better!