As you may or may not have read a few days ago, I made (read: molested) a roast chicken straight from the Le Cordon Bleu Culinary School Lesson Plan. Though moist and juicy, the skin on this chicken left something to be desired.
I compared it to Alice Water's Roasted Chicken, which, in true Alice Water's fashion, is much less of a hassle to make, focusing only on a few ingredients and minimal fussing (read: molesting). The result was a moist chicken with crispy skin that bursted with the flavors of thyme, rosemary, and garlic. This is, in my mind, what every roasted chicken should taste like. There was not a bite that was not packed with juices and flavors.
But I still can't figure out why this skin was so crisp, yet the other fell so limp and flat. I didn't buy this chicken a drink, either.
(By the way, if you don't own this book, I highly recommend it. Some of the best meals I have ever eaten have come from this book, and all rarely contain more than 5 or 6 ingredients and are not fussy recipes, yet are full of flavor and are completely satisfying.)
Recipe - Adapted from Alice Waters - The Art of Simple Food
1 chicken weighing 3 1/2 to 4 lbs.
Several sprigs fresh thyme
Several sprigs fresh rosemary
3 cloves garlic, sliced thick
salt and freshly ground pepper
oil for the pan
Remove the giblets from the cavity of 1 chicken weighing 3 1/2 to 4 lbs.
Remove the pads of fat inside the chicken. Tuck the wing tips up and under to keep them from burning. Season, 1 or 2 days in advance, if possible. Sprinkle inside and out with salt and freshly ground black pepper.
Put a few sprigs of thyme and rosemary under the skin of the breast and thighs and within the cavity. Add a few thick slices of garlic clove under the skin.
Cover loosely and refrigerate. At least 1 hour before cooking, remove and place in a lightly oiled pan, breast side up. Preheat the oven to 400 degrees F. Roast for 20 minutes, turn the bird breast side down, and cook for another 20 minutes. The turn the breast side up again and roast until done, another 10 to 20 minutes. Let rest for 15 to 20 minutes before carving.
Phew. You know what the grandmothers all say -- you have to go through lots of chickens before you find The One. This one looks much more my speed than the other chicken -- laid back, easygoing, low maintanence, perfect. You've talked me into the cookbook, too!
Posted by: Cathy | February 25, 2009 at 10:54 AM
Are you saying that chicken molestation is overrated?
That chicken looks divine, and, like Cathy above, you've talked me into the cookbook!
Posted by: Jennifer | February 25, 2009 at 12:05 PM
Nice looking chicken, lady. Sounds like such a simple recipe, even I could do it!
Posted by: Megan | February 25, 2009 at 04:44 PM
How beautiful! I love roasted chicken. I also love Alice Water's book The Art of Simple Food.
Posted by: Carol Peterman | February 25, 2009 at 09:49 PM
Drinks are always needed here!
I will buy that Alice Waters book, thanks for the recommendation!
Stacey Snacks
Posted by: Stacey Snacks | March 02, 2009 at 07:53 PM
I've never tried flipping the chicken over while roasting, but now I think I should.
Posted by: lisaiscooking | March 03, 2009 at 01:11 PM
the headset can be connected to another external small share. All in all purely designed for the professional DJ headphones. I compared the sound quality, "fungus", bass and STUDIO comparable (looks like a little bit strong), high tenor slightly strengthened
Posted by: monster beats | June 13, 2011 at 05:47 AM
I've never tried flipping the chicken over while roasting, but now I think I should.
Posted by: Nike Air Max | September 01, 2011 at 09:11 PM