Roasted Chicken

chicken

With wonderfully crispy skin and grilled veggies

A great roasted chicken, well seasoned with crispy skin, is a perfect company dish during the holiday season, or any season for that matter. I think that butterflying and brining the bird are wonderful techniques to insure a juicy, evenly cooked and flavorful feast. Free range chickens, while flavorful, are sometimes tough and brining helps tenderize them. Do not brine a kosher chicken because they have already been salted and effectively brined during the koshering process.

Chicken submerged in ice cold brining liquid

Chicken submerged in ice cold brining liquid

Brine

1/2 T peppercorns, ground
1 bay leaf, ground
1 T dried thyme
5 cloves garlic, minced
3-5 allspice berries, ground
2 qts water
2 qts ice
1 C kosher salt (Diamond, or ¾ C Morton kosher, or ½ C table salt. Each of these amounts will weigh about 6 oz)
¼ C sugar

Roasted Chicken

1 4ish lb chicken, butterflied (pictures below)
1 T olive oil
½ tsp thyme
½ tsp rosemary
½ tsp sage
½ tsp tarragon
½ tsp pepper
1 small onion, quartered
1 carrot, scrubbed and cut in pieces
1 rib celery, cut in pieces
1 sm orange, lemon, or apple quartered
Fresh herbs (opt)

To brine the chicken – Combine pepper, bay leaf, thyme, garlic & allspice with the salt & sugar. Add 2C water & bring to boil. I do this in the container I use to brine the chicken since I have an insta-hot. Steep at least 5 minutes stirring to make should the sugar and salt are dissolved, then add to remaining water and 2 quarts ice. Stir until ice is half melted and the brine is less than 40° F before adding your chicken.  Brine chicken breasts an hour, (you can do a half recipe of brine) whole chickens for 2-3 hours. Drain; rinse the chicken, pat dry before continuing with the recipe. For extra crispy skin, let the chicken sit uncovered in refrigerator to dry out (4-5 hours).

To cook the chicken -Rub the chicken with the oil and seasonings  (do not salt if brined and save a little to mix with the onion mixture). Place the onion, veggies, fruit and herbs in the pan and top with the seasoned chicken. Roast in a 400° oven (convection if you have, now at least you can use it for one recipe) until the skin is browned & thigh temperature is 170° about 45-60 minutes. Time depends on the size of the chicken and whether or not you are using convection. Enjoy.

1. Turn the chicken breast side down. Cut up one side of the backbone.

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2. Cut up the other side of the backbone and remove. Save this plus the neck and gizzards for soup or stock. Refrigerate or freeze for future use. (anytime later than a day or two)

 

Turn the bird over. Easy part

3. Turn the bird over. Easy part

 

Make an incision in the skin between the thigh and the bottom of the breast

4. Make an incision in the skin between the thigh and the bottom of the breast

 

Insert the legs into the opening and put the wings akimbo, behind the breast

5. Insert the legs into the opening and put the wings akimbo, behind the breast

 

6. Aromatics in the bottom of the roasting pan

6. Aromatics in the bottom of the roasting pan

 

7. Ready to be seasoned with the herbs and spices

7. Ready to be seasoned with the herbs and spices


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Roasted Chicken — 5 Comments

  1. Pingback: Cornish Hens with Apricot Glaze | AlchySeltzer

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