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Ingredient
Roast Chicken Dinner
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Chef :
Lance WilsonRoast Chicken Dinner
A simple roast chicken with root vegetables. Deeply savory and satisfying. I find that despite the allure of roasting the chicken over the vegetables for a "one pan" meal, cooking them separate gives you the best of both, and lets you reserve the juices from the chicken to make a simple gravy. Trussing taken from chefsteps. I like to serve this with a hearty salad of kale and shaved brussels sprouts with pumpkin seeds, dried cranberries, and a poppyseed dressing.
Ingredient
Cooking time :
2 hrs
1 bunch
sage
1 bunch
thyme
4-5 cloves
garlic, smashed
1
lemon
2 Tbsp
grainy mustard
1 Tbsp
parsley, minced
2 cups
chicken stock
2 Tbsp
flour
Cooking instructions
* Step 1
Begin by drying the chicken. Place the chicken on a wad of paper towels to dry the bottom. Dry the top with extra paper towels.
* Step 2
Preheat oven or grill to 450F
* Step 3
Heavily salt the interior of the bird.
* Step 4
Set aside one sprig of rosemary and a few sprigs of thyme. Stuff the remaining rosemary, thyme, and sage into the birds cavity.
* Step 5
Begin trussing the bird by cutting a 8-10 ft length of butcher's twine. Lay the twine out horizontal to you and place the bird breast side away from you on the twine.
* Step 6
Wrap the twine up to the birds arm pits
* Step 7
Pull the neck skin over the breast and cross the twine over the pulled skin to keep it in place.
* Step 8
Pull the twine over the wings and down toward the legs. Cross the string over under the point of the crown.
* Step 9
Pull the crossed twine tight. My wings slipped out here taking photos. Keep them tucked.
* Step 10
Wrap the taught twine under and back around the legs. When you pull this it will cinch the legs out to cook up crispy.
* Step 11
Cross the twine one more time and cinch the legs so they jut out.
* Step 12
With the twine held tight, flip the bird
* Step 13
Tie the truss off by looping the twine 3 times over and pulling tight. Make a knot and cut the twine. Your bird is ready.
* Step 14
Give the bird a light spray with pam. I like this more than oil because its light and consistent. Heavily salt and pepper the bird. Theres a time for lots of spices... this is not that time. You're trying to make a crispy savory chicken and you want that chicken to shine.
* Step 15
Place the chicken on a large shallow pan or over indirect heat on the grill with a pan underneath to catch drippings. Set a timer for 40 min.
* Step 16
Combine the potatoes, carrots, onions, garlic, reserved herbs, 2 Tbsp mustard, juice of lemon, salt, pepper and 2 Tbsp of oil or your favorite fat ina shallow pan. I used bacon fat. Feel free to add any extra veggies you have in the fridge. I had some cherry tomatoes and a small eggplant.
* Step 17
At 40 min place the veggies into the oven. Check the bird.
* Step 18
Continue roasting the bird until 161F. About 1 hour and 30 min total. Toss the veggies while cooking a few times to coat juices.
* Step 19
Strain the reserved juices from the chicken pan. Add the separated fat to a small sauce pan over medium heat. Add the flour to make a roux. Whisk the roux for 3 min. Add the remaining chicken juices along with the stock and garlic cube. Bring to a simmer to thicken and then season with salt, pepper and parsley
* Step 20
Plate the chicken on a bed of the roasted vegetables and pour a ladle of gravy over top of it all.
Note: if there is a photo you can click to enlarge it
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