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Monday, March 28, 2011

Well Done “Bird”

roast chicken032011Roasting a chicken is NOT something new; many of us have probably roasted one at some time for dinner.

But here’s a couple of new ways to prepare the chicken – brining in salt water first and then jacking the heat up high for the last part of roasting.

Brining in salt water is supposed to make the cooked bird more tender and is best done about an hour before roasting.Per an article in Cook’s Illustrated, kosher salt is preferable  as the large airy crystals dissolve more readily.

Raising the cooking temperature at the end of cooking came from an article in Cooking Light magazine which recommended cooking at the usual temp, then raising it 100 degrees for the last  15 minutes. The result was a very browned chicken; the high temp finished the cooking nicely.

F&P Note: The magazine recipe used a 4 lb. chicken; ours weighed in at 6 lbs. I adjusted the time and used a cooking thermometer to check the done temp.

Roast Chicken

This spice mixture was a new one to try after previously using bottled poultry seasoning, placing cut up citrus fruit in the cavity, or seasoning with salt & pepper and putting cut up onion in the cavity.

  • 1 (4 lb.) whole roasting chicken
  • 2 tsp unsalted butter, softened
  • 1 ½ tsp minced fresh thyme
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 2 tsp extra-virgin olive oil
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 garlic gloves minced

Optional: These next items were in the recipe, but there was none on hand; the chicken was still delicious. You can either add them or not.

  • 3 shallots peeled and halved
  • 3 fresh thyme sprigs
  • 1 lemon quartered

Preheat oven to 350°

  1. Starting at neck cavity, use your fingers to push between skin and meat and loosen skin from breasts and drumsticks. 
  2. Combine butter and next 7 ingredients (through garlic) into a small bowl. Rub mixture under loosened skin, over flesh and rub over top of skin. F&P Note: this is a messy procedure.
    If using, put shallots, thyme and lemon in cavity of chicken.
  3. Tie ends of legs together with twine; lift wing tips up and over back and tuck under chicken.
  4. Place breast side up on a rack in roasting pan. Bake at 350° chicken prep0320for 45 minutes. Increase oven temperature to 450° and bake an added 15 minutes, until a thermometer inserted in meaty part of leg registers 180°.
  5. Remove chicken from pan; let stand 10 minutes before cutting.
  6. Carve chicken and discard skin, but be sure to sample first.

Our was served with sides of sautéed green beans and butternut squash – veggies from Grenville’s produce output last season.

green beans0320butternut squash0320

15 comments:

Lois Evensen said...

Oh, that looks good. There is nothing like a home cooked meal. Yum!

grammie g said...

Hi Beatrice ..A meal to die for...I can taste the skin on that chicken right now (You did say there was no cholesterol)lol
Those beans look scrupulous..how do you sauteed yours?? oils and etc.!!

martymom said...

Mouthwatering. It looks so good that I can smell the aroma and taste the crusty skin. Yum. LYF, Marty

Elaine said...

Looks mighty yummy!!!

Anvilcloud said...

I can probably manage step six. Not sure though.

diane b said...

Sounds a good idea and looks delicious.

Beatrice P. Boyd said...

This roast was Sunday evening dinner a week ago. The leftovers had uses in chicken soup (served with a whole wheat bread recipe from Lois), chicken salad and another dinner.

Thanks, LOIS as you can see that we agree on the taste of home cooked meals...and bread too!

GRAMMIE G, well we didn't die for it cause then we couldn't enjoy it. Thanks we DO know what you mean. Roast chicken is delicious and has so many uses afterwards. The green beans were ones frozen from Grenville's garden harvest. I defrosted and then sauteed them with in olive oil with onions, oregano, basil and canned (diced) tomatoes. The other veggie was butternut squash which was pureed and seasoned with butter, cinnamon, nutmeg and a touch of brown sugar (also from Grenville's gardening).

Hey MARTY, next time we get together, we should do a roast chicken and you can really smell (and taste) it!

ELAINE and DIANE B, thanks it was very good. You are welcome for dinner anytime!

AC, I know what you mean - that step was confusing, so I deleted it (thanks).

Sandra said...

bring on the well done chicken. yuuuuummm

Out on the prairie said...

I sometimes get 3 -4 meals from one chicken. I brine pork also.

Ludwig Keck said...

Next time you prepare a chicken that way, would you please let us know a day in advance. It is a long drive up to your place from here - but obviously well worth the trip. Happy Spring y'all!

thecottagebythecranelakeolof1 said...

It does look delicious and next time I think I´ll try to raise the temperature but I´m not sure I´ll try the salt water though.

Have a great day now!
Christer.

Daisy said...

Oh, that looks so good! I bet it was wonderful!

Kathleen From Eggs In My Pocket said...

Just so wonderful looking! blessings,Kathleen

Beatrice P. Boyd said...

Hi SANDRA, we really do like chicken cause this bird served us well fror several meals in different ways.

STEVE, never tried brining pork, do you use any special cuts?

Hey LUDWIG, our neighbor married a guy who has a Savannah home, so one day we may visit when they're living there. If you want to visit the VA eastern shore, just give an advance hollar and we'll do another roast chicken for y'all.

Enjoy CHRISTER, the higher temp really did finish off the roasting nicely and sometimes I don't brine the bird first.

DAISY and KATHLEEN, thanks for the visit - it was wonderful and deliciously moist.

Ludwig Keck said...

Earlier this month a college buddy and his wife visited with us in Savannah. It was great fun - you may have seen my albums from the trip. Would be fun doing it again, do let me know when you are coming down. Don't have any plans to travel north, but with such a delightful meal beckoning ....

For those not familiar with Savannah: http://galleryludwig.wordpress.com/news/ - photos and links to more.

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