Tuesday, June 01, 2010

Roast Chicken Memorial Day 2010

Nice roast chicken last night. The flavor on this one was much more mellow and subtle than previous, mostly because no rosemary in with the butter. This one is based on Tyler Florence's "Ultimate Chicken" recipe. Skin got pretty crispy, but could've been more. The gravy was very subtle and nice too.

One 6lb. young chicken
5 cloves garlic, minced
3 tbsp butter, room temp, softened
1 large onion
4 cloves garlic, peeled but left whole
2 carrots, peeled and rough chopped
2 celery stalks, rough chopped
2 cups water (or some combination of water, chicken stock, and/or decent white wine, like Charles Shaw Sav Blanc)
1 lemon, cut in half
1/2 onion, cut in half
Salt and pepper
  1. Preheat oven to 425F
  2. Combine garlic and butter, set aside.
  3. Remove giblets, and place in roasting pan, with onion, garlic cloves, carrots, celery and water.
  4. Dry off skin of bird with paper tower
  5. Separate skin from meat; put garlic butter under skin, work it under the breast and onto leg
  6. Season skin liberally with salt and pepper; NO BUTTER ON SKIN, only salt
  7. Stuff cavity with half-onion and half-lemon
  8. Roast for 60 minutes
  9. Reduce heat to 375F
  10. Roast for about 35-40 more minutes, or until thigh temp reaches 160F.

Pan Gravy

Leftover pan juices
Leftover pan fat
Leftover roasted garlic cloves
1/3 cup flour
1 cup water
1 cup milk
2 tbsp brandy
Salt & pepper

  1. Remove giblets and vegetables, leave garlic cloves in pan
  2. Pick up chicken with wooden spoon, let juices train into roasting pan.
  3. Separate juices and fat, if possible.
  4. Mash roasted garlic cloves in pan with oil until they're a paste
  5. Heat roasting pan over medium-high heat
  6. Add flour to pan fat, stir fast, whisk for 30-60 seconds
  7. Add brandy, whisk for 15 seconds
  8. Add water and milk, whisk, bring to boil. Add more water or milk to adjust consistency.
  9. Season with salt & pepper to taste.
  10. Strain thru fine mesh strainer and serve.

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