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    America's Test Kitchen's Roast Chicken


    Source of Recipe


    America's Test Kitchen

    Recipe Introduction


    A delicious and easy chicken. And the potatoes cook right along with the chicken - no extra pan! The potatoes SHOULD get greasy, but they just get aromatic and really flavorful. I thought they should have been browner, so while the chicken was resting, I browned them under the broiler. I made an easy gravy with stock that I made from the back that you cut out. One of the best roasted chickens I've ever made and just slightly more trouble than a regular roasted chicken.

    List of Ingredients




    1 roasting chicken, 3.5 - 4 lbs.
    1 c. kosher salt
    1/2 c. sugar
    1 1/2 T. olive oil
    2 1/2 lb. roasting potatoes, russet or Yukon Gold
    3/4 t. salt
    ground black pepper
    1 T. olive oil

    COMPOUND BUTTER:
    2 T. butter, softened
    1 clove garlic, mashed
    1 T. Dijon
    1 t. minced fresh thyme
    ground black pepper

    Recipe



    Dissolve 1 c. kosher salt and 1/2 c. sugar in 1/2 gallon of water [I find is easier to dissolve the salt and sugar in a little boiling water and add the rest of the water in ice to chill - the chicken should only be brined in cold water.] Brine the chicken in the water (refrigerated) for 1 hour [or up to 4 hours].

    Preheat oven to 500 degrees.
    Pat the chicken dry and cut out the backbone. Flatten the chicken by pushing down on the breastbone.

    Mix the compound butter ingredients. Loosen the skin covering the breasts and as much of the leg as you can reach with your fingers. Work the butter under the skin, covering as much of the meat as possible. Rub the outside of the chicken with the 1 1/2 T. olive oil.

    Line a roasting pan with [Release] foil.
    Slice the potatoes very thinly [this is a perfect job for the mandoline]. Salt and pepper and toss with 1 T. olive oil. Put potatoes in bottom evenly.

    Place grilling rack over potatoes and put chicken on rack, crossing legs inward so they cover the breasts slightly. Roast for 20 minutes, rotate pan and roast for another 20 minutes to an internal temperature of 160 degrees.

    Remove from the oven and allow to cool slightly. Remove rack and blot oil from potatoes.

    Serves 6.

 

 

 


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