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Old 06-22-2009, 03:17 PM   #11
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I think things like this are good for people who don't have an oven. Dorm living comes to mind.

Although, I am a HUGE FAN of little toaster ovens. I actually don't have one now, but my roommate had one and it was wonderful.

The showtime rotissiere looks like a fancy toaster oven.
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Old 06-22-2009, 04:12 PM   #12
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I'm pretty sure this recipe is floating around over here somewhere, but for Cookin Noobie, here it is again:

Perfect Roast Chicken
A properly roasted chicken is so easy to prepare, and always SO delicious ­ brown, crispy skin and juicy, succulent meat. And it makes the house smell SO good!
4 to 6 servings, depending upon what you serve with it
1 free-range roasting chicken (5 to 6 pounds)
2 tablespoons extra virgin olive oil
Sea salt & freshly ground pepper to taste
2 whole heads plump fresh garlic, unpeeled, cut in half horizontally
several sprigs of fresh rosemary
several sprigs of fresh thyme
several sprigs of fresh marjoram
several sprigs of fresh lavender greens (if you can find a plant)
1 cup cold water or white wine (to baste the chicken)

1. Preheat the oven to 375 degrees F. Start by rinsing the chicken inside and out with cold running water. Drain it well and dry inside and out with paper towels. Make a mixture of about
2 teaspoons freshly ground pepper and 1 tablespoon of coarse sea salt in a small bowl. Place the bowl alongside a shallow 9 x 14-inch roasting pan. Put the olive oil in the pan and distribute evenly. You will also need a 3-foot length of kitchen string.

2. Put the chicken into the pan and turn to coat well with the olive oil.
Season it generously, inside and out with salt and pepper. Put about half of the herbs inside the cavity. Truss with string.
3. Place the chicken on its side in the pan. Put the halved garlic heads (cut side up) and the remainder of the herbs into the pan alongside the chicken. Place the pan on a rack in the center of the oven and roast, uncovered, for 20 minutes. Baste the chicken with the water and roast for another 25 minutes. Baste again ­ this time with the juices in the panó turn the chicken to the other side, and repeat the process. This will take a total of 90 minutes roasting time. By this time the skin should be a deep golden color. Test to see if the juices run clear when you pierce a thigh with the point of a knife.

4. Remove the pan from the oven and transfer the chicken to a platter on which you have placed an overturned salad plate. Place the chicken at an angle against the edge of the plate with its tail in the air. (This retains moisture because the juices flow down through the breast meat.) Cover the chicken loosely with foil. Let it rest for at least 10 minutes or up to 30 minutes. The chicken will continue to cook as it rests. Reserve the roasted garlic to serve with the chicken.

5. To prepare a sauce, remove the herbs from the pan and skim as much fat as possible from the pan juices. Place the roasting pan over medium heat and scrape up any brown bits that cling to the bottom. Cook for 2 to 3 minutes, scraping and stirring until the liquid is almost caramelized. Do not let it burn. Spoon off and discard any excess fat. Add several tablespoons cold water to deglaze (hot water would cloud the sauce), and bring to a boil. Reduce the heat to low and simmer until thickened, about 5 minutes.

6. While the sauce is cooking, carve the chicken and arrange it on a warmed serving platter along with the garlic.

7. Strain the sauce through a fine-mesh sieve and pour into a sauceboat.
Serve immediately with the chicken and the halved heads of garlic.
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Old 06-22-2009, 07:12 PM   #13
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Roast Garlic Chicken...mmmmmmm

Chefjune, your recipe sounds like the "proper" version of one I used to make for my college students way back when I was a frat house chef--

I took four or five whole chickens and about three pounds of peeled garlic cloves, drizzled some olive oil in the large shallow roasting pan, poured in the garlic, topped it with the chickens (rinsed, salt and peppered inside and out), covered it loosely with foil and roasted it at 400 until the chicken was about falling off the bone--about 45 min to an hour--the garlic was all soft and brown and simmering in the chicken fat. Then I'd pull out the chickens and set them aside, take all the garlic and pan drippings (scraping out all the fond I could) after they'd had a little while to cool just a bit, and put it in the big food processor and pulse to puree it all. Then comes the fresh hot italian bread to spread the garlic puree on and eat with salad--the chicken usually got eaten later!!

Deadly fatty stuff, but oh so yummy!
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