Originally Posted by black chef
for me, it's the following:
3. baked (roasted) chicken. OK, this is my biggest confession. i often do a sear then roast method on my chicken, but for some reason, i just can't seem to get it right... to the point where the skin is crispy but the chicken is cooked thru and moist. i did it once, and i've never done it again.
any suggestions are welcomed, esp. with #1. i'm determined to toast garlic perfectly, but i'm struggling.
there's no need to sear the chicken before roasting. I cant imagine what that would really do for the chicken. Try this:
Perfect Roast Chicken
makes 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 and 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. Heat 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 pan -- 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.