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This Recipe contributed by: |
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| french chefs are judged by their roast chicken. here is my method. of course, it is best when made with a good quality, fat, free range chicken - but don't overlook supermarket chickens, either. 1 chicken, the bigger the better (but any size will do) preheat oven to 450F or VERY HOT. parboil any yellow flesh potato, such as yukon gold, or finger potatos, or other waxy potato. you can peel if you like, but it is not necessary. however, they must be cut into pieces no bigger than 1 1/2 sq. inches. cook in salted water until nearly tender but still firm. drain. pat chicken dry. stuff with herbs - best is fresh sage, but rosemary is also good, and so is fresh thyme - and sprinkle herbs on and around the chicken. add salt (preferably sea salt) and fresh pepper. add potatoes add dot them with butter, salt and pepper. i always add a couple of quartered onions as well. roast until done, keeping the temp. very hot the whole time. turn the potatoes occasionally. a very small chicken will take about 45 minutes, medium chickens about 1 hour, and a very large chicken up to l hour 15 minutes or so. use a thermometer to check doneness or pierce the thigh - juices should be clear (not pink). allow to stand a few minutes before carving. (while chicken is standing, you can continue to brown the potatos under the broiler if they are not brown enough.) - yes, you can make a fancier chicken -stuffed under the skin with duxelles (a mushroom mixture) or served with a wine sauce, but this simple roast chicken with lovely roast potatoes is easy and good! you can also halve large tomatos and roast them along with the rest, in a separate dish if you like, drizzled with olive oil and covered with thyme or basil or your favorite herbs plus salt and pepper. i also like roasted carrots - parboil until nearly tender, and cook in a separate shallow dish with a bit of butter and a sprinkling of sugar plus herbs if desired. they should be lightly caramelised and brown. any of the above can be served with fresh chopped parsley or chives. bon appetit! |
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| (Updated: 25 May 2004) | ||||||||||
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