Producing the perfectly roasted chicken is a challenge to any cook. The breast meat tends to dry out while the thighs tend to be under-cooked, and the skin can be variously soft, gummy, dry, or tasteless. Temperature regulation and turning the chicken are both critical factors in this simple recipe. .
Basic Roasted Chicken
1 whole chicken (about 3 lbs), rinsed and patted dry with paper towels
2 Tbs melted butter or olive oil
Salt, freshly ground pepper and other seasonings to taste
Place a shallow roasting pan in the oven while it preheats to 375F.
Brush the chicken with the butter and season liberally, inside and out, with salt, pepper and other seasonings.
Remove the hot roasting pan from the oven and place a V-rack or plain wire rack in the bottom.
Place the chicken on the rack on its side so that one wing is pointing up, and roast for 15 minutes.
Turn the chicken to the other side and roast 15 minutes.
Turn the chicken on its back (breast side up) and turn the oven to 450F.
Roast until an instant-read thermometer registers 160F in the breast and 165 in the thigh, about 20 to 25 minutes.
Transfer to a cutting board and let rest for 10 minutes before carving.
Serves 6
Cook's Note: If you don't have a V-rack, use a couple of wads of crumpled aluminum foil or a collection of root vegetables to prop up the bird.
The spicy rub used in the recipe below can also be applied to pork, lamb, and seafood.
Moroccan Roast Chicken
2 shallots, chopped
2-4 cloves garlic, chopped
2 sprigs parsley
2 sprigs cilantro
2 tsp paprika
2 tsp ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 lbs whole chicken
2 lemons, quartered
Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt, pepper, and optional cayenne in an electric blender or food processor and process until a smooth paste is formed.
Rub the paste over the chicken and under the skin.
Refrigerate for 1 to 2 hours.
Place the quartered lemons inside the chicken and proceed as for Basic Roast Chicken above.
Serves 6
Basic Roasted Chicken
1 whole chicken (about 3 lbs), rinsed and patted dry with paper towels
2 Tbs melted butter or olive oil
Salt, freshly ground pepper and other seasonings to taste
Place a shallow roasting pan in the oven while it preheats to 375F.
Brush the chicken with the butter and season liberally, inside and out, with salt, pepper and other seasonings.
Remove the hot roasting pan from the oven and place a V-rack or plain wire rack in the bottom.
Place the chicken on the rack on its side so that one wing is pointing up, and roast for 15 minutes.
Turn the chicken to the other side and roast 15 minutes.
Turn the chicken on its back (breast side up) and turn the oven to 450F.
Roast until an instant-read thermometer registers 160F in the breast and 165 in the thigh, about 20 to 25 minutes.
Transfer to a cutting board and let rest for 10 minutes before carving.
Serves 6
Cook's Note: If you don't have a V-rack, use a couple of wads of crumpled aluminum foil or a collection of root vegetables to prop up the bird.
The spicy rub used in the recipe below can also be applied to pork, lamb, and seafood.
Moroccan Roast Chicken
2 shallots, chopped
2-4 cloves garlic, chopped
2 sprigs parsley
2 sprigs cilantro
2 tsp paprika
2 tsp ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 lbs whole chicken
2 lemons, quartered
Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt, pepper, and optional cayenne in an electric blender or food processor and process until a smooth paste is formed.
Rub the paste over the chicken and under the skin.
Refrigerate for 1 to 2 hours.
Place the quartered lemons inside the chicken and proceed as for Basic Roast Chicken above.
Serves 6
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