The board's server will undergo upgrade maintenance tonight, Nov 5, 2014, beginning approximately around 10 PM ET. Prepare for some possible down time during this process.
Joined: Wed January 02, 2013 12:35 am Posts: 35446
Anthony Bourdain’s perfect roast chicken Everyone needs to know how to roast a chicken, with obligatory crispy skin and moist tender meat ANTHONY BOURDAIN’S ROAST CHICKEN
Ingredients
1 best-quality chicken (about 1 kg), preferably organic Sea salt to taste Crushed black peppercorns to taste 4 tbsp unsalted butter 10 sprigs fresh thyme 1 fresh bay leaf Half a lemon, cut into 4 wedges 1 cup dry white wine Juice of 1 lemon (about 2 tbsp) 1½ cups chicken stock ¼ cup finely chopped fresh parsley Freshly ground black pepper to taste
Method
Preheat an oven to 230 degrees Celsius.
Rub the bird inside and out with salt and crushed peppercorns. Stuff a half tablespoon knob of butter under the skin of each side of the breast skin, and under the skin of each thigh. Stuff the thyme, bay leaf, and lemon wedges into the chicken’s cavity.
Use the tip of a paring knife to poke a small hole in the skin just below each of the chicken’s legs, and tuck each leg carefully into that hole. (You may also truss the chicken with butcher’s twine if you know how, but this is much simpler.)
Place the chicken in a flame-proof roasting pan and roast for 30 to 40 minutes, rotating the pan, moving it to different parts of the oven to account for hot spots, and basting the bird two or three times with a bulb-top baster or long-handled metal spoon.
Reduce the oven’s heat to 150 degrees Celsius and continue to roast, basting frequently, for another 30 to 40 minutes or until the bird is done: When you poke the fat part of the thigh with the paring knife, the juices should run clear.
Remove the bird from the oven, let it rest 15 minutes, then remove the breasts and legs from the carcass, reserving everything. Use a ladle to skim off and discard as much surface fat from the pan juices as possible. Place the roasting pan on the stovetop over high heat and stir in the wine and lemon juice, scraping the bottom of the pan with the wooden spoon to dislodge and dissolve the browned bits. Bring this mixture to a boil and cook until it is reduced by half.
Stir in the stock with a wooden spoon, bring to a boil, and reduce again by half. Remove from the heat and strain this sauce through a sieve into a medium, heavy-bottom saucepan over medium heat. Whisk in the remaining 2 tablespoons butter, a tablespoon at a time, until the sauce is thick and glossy. Fold in the parsley and adjust the seasoning with salt and pepper as necessary. Serve the chicken, half of the breast plus a drum stick or a thigh per person, with the sauce ladled over.
Joined: Tue January 01, 2013 2:04 pm Posts: 37156 Location: September 2020 Poster of the Month
Didn't use that recipe, or any recipe really. Looked at a few for inspiration and did my own thing.
Cooked a pound of scallops and 20 large shrimp in a frying pan with a little olive oil, seasoned with salt and pepper. Once done I set them aside.
Put a little more olive oil down in the pan and cooked up some diced onion (like half a yellow onion) and some fresh garlic (4 big cloves, diced). Let that cook up for a minute or two until it smelled delicious, then added a 28oz can of whole peeled san marzano tomatoes, liquid and all, to the pan. Seasoned it all with salt and pepper, red pepper flakes, and italian seasoning. Added a cup or so of water and the cooked seafood, along with a bag of cooked crab meat (real, not imitation) and let it simmer on low for like half an hour until it was nice and thick. Served over fettuccine pasta. It was fucking delicious and I have plenty of leftovers.
Joined: Tue January 01, 2013 3:45 pm Posts: 24061 Location: almost in canada
cutuphalfdead wrote:
Didn't use that recipe, or any recipe really. Looked at a few for inspiration and did my own thing.
Cooked a pound of scallops and 20 large shrimp in a frying pan with a little olive oil, seasoned with salt and pepper. Once done I set them aside.
Put a little more olive oil down in the pan and cooked up some diced onion (like half a yellow onion) and some fresh garlic (4 big cloves, diced). Let that cook up for a minute or two until it smelled delicious, then added a 28oz can of whole peeled san marzano tomatoes, liquid and all, to the pan. Seasoned it all with salt and pepper, red pepper flakes, and italian seasoning. Added a cup or so of water and the cooked seafood, along with a bag of cooked crab meat (real, not imitation) and let it simmer on low for like half an hour until it was nice and thick. Served over fettuccine pasta. It was fucking delicious and I have plenty of leftovers.
well done pete..once you use san marzanos you can't go back to anything else..
Users browsing this forum: No registered users and 41 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum
