Roast Chicken
By Biscuit Boy
Biscuit Girl has been busy with work and home lately, so I'm helping out a little bit. One thing I made a week or so ago was a roast chicken. A friend at work recommended this. This was from Thomas Keller's recipe, roasting at high temperature for about an hour, giving you crispy skin and quick chicken. You can find this recipe on Epicurious. It's really tasty. Preheat the oven to 450 degrees. You take a whole chicken, say 2-3 pounds, rinse it off, then dry it thoroughly inside and out. This allows the skin to become extra crispy. Salt the outside of the chicken with about a tablespoon of Kosher salt. Then pepper and put it in the oven for about an hour. Toward the end, it will be sizzling and popping, making a mess in the oven and making you wonder if it will catch on fire. According to my friend who recommended it, it won't.
After about an hour (more or less, depending on the size of the chicken, use a probe thermometer to make sure it's done), pull it out of the oven, sprinkle with about a tablespoon of fresh thyme, and baste with the juices in the pan. Let it rest for 15 minutes, then carve.
Keller recommends serving it with butter and dijon mustard. I can't see needing the butter, it is juicy as it is. But the mustard would be a nice touch. We served it with roast potatoes and stir-fried snow peas. And it was so good that I'm making it again tomorrow night.
Biscuit Girl has been busy with work and home lately, so I'm helping out a little bit. One thing I made a week or so ago was a roast chicken. A friend at work recommended this. This was from Thomas Keller's recipe, roasting at high temperature for about an hour, giving you crispy skin and quick chicken. You can find this recipe on Epicurious. It's really tasty. Preheat the oven to 450 degrees. You take a whole chicken, say 2-3 pounds, rinse it off, then dry it thoroughly inside and out. This allows the skin to become extra crispy. Salt the outside of the chicken with about a tablespoon of Kosher salt. Then pepper and put it in the oven for about an hour. Toward the end, it will be sizzling and popping, making a mess in the oven and making you wonder if it will catch on fire. According to my friend who recommended it, it won't.
After about an hour (more or less, depending on the size of the chicken, use a probe thermometer to make sure it's done), pull it out of the oven, sprinkle with about a tablespoon of fresh thyme, and baste with the juices in the pan. Let it rest for 15 minutes, then carve.
Keller recommends serving it with butter and dijon mustard. I can't see needing the butter, it is juicy as it is. But the mustard would be a nice touch. We served it with roast potatoes and stir-fried snow peas. And it was so good that I'm making it again tomorrow night.
posted by Barbara | 4:31 PM
1 Comments:
Go, Biscuit Boy! I love the results of high-temp roasting. We did it for Thanksgiving with our turkey one year, and although it set off all our smoke alarms and had us a bit worried, it was the moistest, tastiest turkey we ever had.
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