• Cooking Basics #06

    From Dave Drum@1:3634/12 to All on Saturday, February 26, 2022 07:29:00
    ROAST CHICKEN: To ensure a roast chicken has perfectly crispy skin and
    juicy meat, smother the bird with 100g (3.5oz) butter all over. Squeeze
    over the juice of a lemon and put the lemon with a few sprigs of thyme
    in the cavity. Add a glass of white wine, then roast at 450ºF/230ºC for
    15 minutes. Turn it down to 350°F/180°C for another hour or so, basting frequently. When you pierce the thigh and the juices run clear, it's
    ready. Rest for 10 minutes before carving.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Julia's Favorite Roast Chicken
    Categories: Poultry, Vegetables, Herbs, Citrus
    Yield: 4 Servings

    2 1/2 tb Unsalted butter
    1/3 c Fine diced carrots
    1/3 c Fine diced onion
    1/3 c Fine diced celery
    1 ts Thyme, savory or mixed herbs
    +=OR=+
    2 Fresh thyme or savory sprigs
    4 lb Chicken
    Salt & fresh ground pepper
    Parsley stems
    Celery leaves
    6 (1/8" thick) lemon slices
    1/2 c Sliced onion
    1/2 c Sliced carrots
    1 tb Fresh lemon juice
    3/4 c Chicken stock

    Set the oven @ 425ºF/218ºC.

    Melt 1 tablespoon of the butter in a skillet. Add the
    diced carrots, onion and celery and cook over moderate
    heat until softened. Stir in the herbs.

    Wash the chicken rapidly inside and out with hot water
    and pat thoroughly dry. For easier carving, cut out and
    discard the wishbone. Pull the neck skin up over the
    breast and secure it to the back with a toothpick. Salt
    and pepper the cavity and spoon in cooked vegetables, a
    handful of parsley stems and celery leaves and the lemon
    slices. Massage the chicken all over with 1 tablespoon
    of the butter, then truss it.

    Alternatively, tie the ends of the drumsticks together
    and tuck the wings under the body.

    Choose a flameproof roasting pan that is about 1" larger
    than the chicken. Salt the chicken all over and set it
    breast up on a rack in the pan. (Thoroughly wash all
    surfaces and utensils that have been in contact with the
    raw chicken.)

    Roast the chicken in the oven for about 1 hour and 15
    minutes, as follows: At 15 minutes Brush the chicken
    with the remaining 1/2 tablespoon of butter. Scatter the
    sliced onion and carrot all around. Reduce the oven
    temperature to 350ºF/175º. At 45 minutes Brush the
    lemon juice over the chicken. If necessary, add 1/2 cup
    of water to the vegetables to prevent burning. At 60
    minutes Baste with the pan juices.

    TEST FOR DONENESS: The drumsticks should move easily in
    their sockets; their flesh should feel somewhat soft. If
    not, continue roasting, basting and testing every 7 to 8
    minutes, until an instant-read thermometer registers
    165ºF/74ºC.

    Spear the chicken through the shoulders; lift to drain;
    if the last of the juices run clear yellow, the chicken
    is done. Let rest on a carving board for 15 minutes;
    discard the string.

    Spoon all but 1 tablespoon of fat from the juices in the
    pan. Add the stock and boil until lightly syrupy, 5
    minutes. Strain; you will have just enough to bathe each
    serving with a fragrant spoonful.

    Makes: 4 servings

    By: Julia Child

    RECIPE FROM: https://www.foodandwine.com

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