Serves 4
Perfectly crisp and juicy roasted chicken with no fuss, guaranteed! Allowing the chicken’s skin to tighten in the refrigerator overnight seals in the flavor and moisture (see directions, step 1). Once you’ve tasted this chicken, you’ll want to roast all your poultry this way! Enjoy with a delicious sauce made from the chopped vegetables that serve as a bed for the chicken while it cooks. Drink a Côtes-du-Rhône or Beaujolais with this dish.
Tip: If you cook the potatoes while the chicken is roasting, put the pan in the oven about an hour or hour-and-a-quarter before the chicken is finished.
Ingredients
• 1 chicken (about 3 pounds)
• Salt and freshly ground pepper
• 2 sprigs fresh rosemary
• ½ lemon
• 2 tablespoons unsalted butter, melted (for added flavor, try our White Truffle Butter.)
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• ¾ c white wine
• ¾ c chicken stock
• 2 tablespoons chopped flat-leaf parsley
Directions
1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours.
2. Preheat oven to 450° F.
3. Add 1 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken and set it, breast up, on the bed of vegetables. Put pan in oven with legs facing toward back of oven.
4. Adjust heat down to 400° F. and roast until skin is deep golden brown and the leg joint moves easily in its socket, about 1 hour and 20 minutes. Be sure to baste with pan drippings every 20 minutes.
5. Place Oven Roasted Potatoes (recipe below) in oven 15 to 20 minutes after chicken has started to roast. After chicken has roasted for 1 hour, pour wine and stock over vegetables and continue roasting until the chicken is done. At that time, turn off the oven, transfer the chicken to a platter and keep warm in oven while preparing the sauce.
6. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley.
7. Cut chicken into serving pieces and put on plates or serving platter. Spoon on a small amount of sauce and pass the rest at the table.
Oven Roasted Potatoes
Ingredients
• 2 pounds small red, white, or Yukon gold potatoes
• 1+ tablespoon olive oil
• 3 to 4 sprigs rosemary Coarse salt to taste
Directions
1. Preheat oven to 350° or 400° F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)
2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths.
3. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs .
4. Roast potatoes until they are crisp and golden brown, about 1 hour to 1¼ hours, turning occasionally with a spatula
5. Sprinkle on coarse salt and serve.
courtesy:
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.
http://www.dartagnan.com/51266/a3024/Chicken-Capon–Poussin/Crisp-Oven-Roasted-Chicken-with-Rosemary-Potatoes.html
