It's rare that I come to you peasants for a recipe, but it must be admitted: I've never made a roast chicken in my life.
But Brigitte dislikes chicken breasts (why?) so we decided to do some cut-up whole-chicken deal.
You can check out this recipe and advise me if it looks good or not . . .
seems alright, I would keep the chicken whole though, but that's just a personal preference.
ReplyDeleteWell, we're just going to see if Li'l Nicky can pull this one off . . . uncharted territory . . . I love it! And it's for roast-chicken aficionados, too. New Year's Eve!
ReplyDeleteThe pressure is on!
Thanks for your advice, Chef!
I'm inclined to agree with Arlette; the recipe looks good, but I wonder why the bird has been butterflied. (On the other hand, this would be great on the outdoor grill...)
ReplyDeleteAs you know, I prefer to keep things simple. My preferred method is the Christoper Walken chicken (look it up on YouTube), minus the pears. Occasionally I gussy it up with some extras, like rosemary. But the main thing is salt & pepper, that device (see the video), and a 400ºF oven (in my case I use convection) for one hour. Simple, but oh, so good!
I now know what I'm going to do. I'm going to insist on a whole chicken, innards removed. I might stuff it with a goat-cheese/prosciutto/garlic/parsley/shallot combo. I'll decided when the time comes. On the outside, I'll lift the skin away as much as I can and insert herb butter, then score it in several places and insert slivers of garlic and sprigs of rosemary.
ReplyDeleteI'll put it on the top layer of a broiler and slice new potatoes about 1/3-inch thick and put them in the bottom layer of the broiler pan so they'll absorb all the drippings and nothing (hopefully!) will catch on fire.
I'll have a fire extinguisher (my son) standing by with a cup of airplane fuel and the result should be a BLAST!!!!!