Amazing Roast Chicken: there are so many different methods for roasting a chicken. While it may sound like a simple task, perfecting a succulent and juicy bird (evenly cooked on all sides) requires a bit of attention and patience. The end result is well worth the effort. I recommend using a Hoffman Farms bird if at all possible. However, any organic, free-range bird will suffice. I like to use Sonoma Valley's Fulton Farms Free-Range chicken if I cannot get my hands on a Hoffman bird.
The method I outline below is the one I prefer the most. I have experimented heavily with different ways of preparing and roasting a chicken, and I honestly think this is the best.
Ingredients:
Chicken preparation: It is very important to properly season and prep the bird before roasting. Ideally I like to do this 2 days in advance, but 24 hours will work just fine. Take your bird out of its packaging and remove the kidneys and other innards inside the cavity. Discard or retain for another use. Rinse your bird with cold water (inside and out) and pad dry with paper towels. Sprinkle coarse sea salt all over the bird and inside the cavity. Repeat with freshly ground black pepper. Now take a knife and gently cut under the breast skin. Using your fingers open the skin so that there is room to insert the sprigs of thyme. Insert 3 sprigs under each breast. Now place the bird in a non-reactive bowl (I commonly use a stainless steal mixing bowl) and place (uncovered) in the refrigerator. Make sure there is enough space around the bowl to allow for good air circulation.
Remove your bird from the refrigerator an hour before roasting. You will notice that it will have turned a pleasant pink color on the top part and sides.
Vegetable Preparation: I like to roast my chicken with carrots, potatoes and sometimes celery or parsnips. You can obviously use whatever you like. Peel the carrots and split down the middle. Chop the potatoes into manageable pieces (2 inches or so) and leave the skin on. Boil the carrots and potatoes in lightly salted water (1 tablespoon Kosher salt) for about 8-10 minutes or until al dente. Remove and set aside.
The Bird: Pre-heat your oven to 450. Place your chicken onto a stainless steel roasting pan breast-side up. Place in the oven and let roast for 20 minutes undisturbed. After 20 minnutes remove the bird from the oven. Using tongs (or a large fork inserted into the cavity) lift the bird up and place all of your par-boiled vegetables into the pan underneath it. Place the bird back in the oven for another 20 minutes.
After 20 minutes have elapsed, pour a little white wine or chicken stock (approximately 1/2 cup) over the bird. Add a tablespoon of butter to the bottom of the pan to coat the vegetables. Turn the bird over and (breast-side down) and continue cooking for another 15-20 minutes. Baste the bird once more with the juices that have accumulated in the pan. Shake the vegetables around a bit as well. Another 10-15 minutes and your beautiful bird should be ready to remove from the oven. Insert a sharp knife into the cavity to test for doneness. If the juices that come out run clear then your bird is ready. Insert a thermoter into the breast area. The temperature should reach around 140-145 degrees Fahrenheit. Remove the bird from the oven and let rest on a carving board for 15 minutes.
Carve your bird and divide onto warm dinner plates. Spoon a bit of sauce and vegetables over each plate.
OPTIONAL: Panzanella Bread Crumbs.
Take a nice piece of day-old bread and break it into 2 inch chunks using your hands. Add to a roasting pan and season liberally with sea salt and olive oil. Mix well. Roast in a 450 degree oven for approximately 10 minutes. After removing from the oven add a bit more oil and 2 table spoons of chopped parsley. Add a bit of bread crumbs to each chicken plate along with the roasted chicken's natural juices.
TIP: What do you do if the only bread you have is more than a few days old and hard as a brick? |