Friday, November 5, 2010
Roast Chicken for the Lazy Types
Roast chicken is the blue chip stock of the cooking world. For an investment of very little effort, and usually very few ingredients, you can pretty much guarantee a decent return: about an hour later savory perfection emerges from the oven. I roast a chicken (and/or a turkey breast) a couple of times a month, often experimenting with a new recipe (my previous roast chicken blog posts are listed below). This week, I used the recipe for Roast Chicken for Les Paresseux (the Lazy Ones) from Dorie Greenspan's new book Around My French Table.
- I made this chicken for the French Fridays with Dorie group - hundreds of cooks world-wide who are working their way through Around My French Table and posting on Fridays. The group members are not posting recipes from the book, so if you like what you see, I'd recommend purchasing the book, or borrowing it from your library.
- The chicken sits on a bed of thick bread as it roasts. Even though this recipe claims to be for lazy folks, I think I was a shade too lazy. I didn't read far enough ahead in the recipe to note that the bread itself becomes a delectable treat. Consequently I used an old bread-end from the freezer, which was definitely improved by sitting in wonderful chicken pan drippings, but starting with a great piece of bread would have been a much better plan.
- I went ahead and trussed the chicken because I ordered a lifetime supply of butcher's twine, and even a lazy person can wrap some string around a chicken and tie a bow.
- My wide, shallow enameled cast iron Dutch oven was perfect for this recipe.
- After the chicken was in the oven for 45 minutes I followed Dories suggestion and added vegetables to the pan (carrots and onions this time) and roasted them for an additional 45 minutes or so, until the chicken is cooked and the vegetables are nicely caramelized and tender.
- Dorie suggests that after the chicken is cooked, it should rest for awhile upside down on a platter so the juices collect in the breast meat, keeping it moist. Being the lazy type that I am, I decided to rest the chicken in the roasting pan so I wouldn't get a platter dirty. The chicken sat in the pan juices, which kept the white meat plenty moist, but the crispy skin got disappointingly soft.
Dorie's recipe produced a perfect roast chicken for a family dinner. We loved the vegetables, especially the onions, which were sweet and nicely browned.
My previous roast chicken posts:
Jamie Oliver's Roast Chicken in Milk
Ad Hoc Roast Chicken with Root Vegetables
Thomas Keller's My Favorite Simple Roast Chicken
Martha's Perfect Roast Chicken
Union Square Herb Roast Chicken