rosemary chicken with roasted lemons

rosemary chicken with roasted lemons

What’s the secret to juicy chicken? It’s in the Top Five list of age-old questions.

We all want the answer to that one, along with:

What’s the secret to erasing wrinkles?

What’s the secret to inner peace?

What’s the secret to sweet old doggie breath?

I know I’ve only listed four of the top five. I’ll bet you can imagine what the other one is.

I doubt I’ll be eligible for a Nobel prize, but I have good news – I know the answer to the very first question. Hurray!
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Marry Me Roast Chicken – A Recipe For Every Girl (& Guy)

Marry Me Roast Chicken

Glamour Magazine’s cult recipe for Engagement Chicken made the rounds over the past few years, but I just got around to seeing it the other day.

I saw a promo for the new book, 100 Recipes Every Woman Should Know, which includes this “iconic” roast chicken; reputedly the impetus for dozens upon dozens of proposals as well as what I’m guessing is an infinite number of unreported but nonetheless passionate, chicken-fueled moments.

Kimberly Bonnell, a former editor at Glamour, takes credit for the popular dissemination of the recipe.

Here’s the thing: I noticed right away that the recipe was almost the exact replica of an unbelieveably simple, ultra-classic one from the Italian cooking teacher and author, Marcella Hazan. I first came across it in 1992, when it appeared in the Essentials of Classic Italian Cooking, a book I’d most certainly grab on the way out of my house if it was burning down.

I cut my chicken-roasting teeth on Marcella’s foolproof chicken. It’s undergone an evolution in my own kitchen; still very true to the basic original but tweaked to my taste.

Over the years, I’ve added garlic and handfuls of fresh herbs to the chicken, and reversed the oven temperature steps: Marcella starts her chicken in a preheated 350 oven, but I like to get my bird nice and hot right away to ensure crisp, golden skin – 425 degrees – before turning it down to finish roasting.

The smell that comes out of the oven while this little bird is cooking will draw everyone into the kitchen- if not begging for your hand, than at least drooling for a bit of juicy leg.

Marry Me Roast Chicken

Yield: Serves 4, or 2 with leftovers

Ingredients

  1. 1 (3-4 pound) whole chicken
  2. 5 teaspoons kosher or coarse sea salt
  3. 1 teaspoon freshly ground black pepper
  4. 1 small head garlic, sliced in half
  5. 1 small lemon, punctured about a dozen times with a skewer
  6. 1 handful mixed fresh herb bunches - rosemary, thyme, tarragon and/or lavender are good

Instructions

  1. Pat the chicken dry with towels and place on a small rack on a shallow casserole or roasting pan. I use a quarter-sheet pan, which is the perfect size.
  2. Put 2 teaspoons salt, 1/2 the pepper, garlic, lemon and herbs into the cavity. Rub the remaining salt and pepper all over the skin; front, sides and back. Tie the legs together firmly with a piece of kitchen string.
  3. Turn the chicken breast side down, and let it sit out at room temperature while you preheat the oven to 425 degrees, for at least 20 minutes.
  4. When the oven is hot, put the chicken in and roast for 25 minutes. Remove the chicken from the oven and carefully turn it so the breast is facing up. Put it back into the oven, turn the temperature down to 350 and roast for about 25 more minutes. The chicken will be sizzling and spitting, the legs joints will wiggle and skin should be golden and crisp. You can take its temperature if you're unsure - 160 -165 degrees before resting is my preference.
  5. Take the chicken out of the oven and let it rest, loosely covered with a piece of aluminum foil for 15 minutes. Carve and serve with reserved juices from the pan and the inside of the chicken.
http://familystylefood.com/2011/05/marry-me-roast-chicken-a-recipe-for-every-girl-guy/

Tuscan Beer Can Chicken

FamilyStyle Food

It doesn’t need to be summer to roast a chicken on an outdoor grill – we’ve been known to get a fire started during all kinds of weather in my backyard.

I’ve posted a simple recipe for perfect roast chicken here a while ago, and it’s still the method I use when cooking a whole bird, whether inside in the oven or outdoors on the grill.

But there is no doubt that a chicken roasted on a charcoal or wood fire is like chicken nirvana – the crackly, smoke-infused skin and tender, juicy meat that comes from roasting the bird slowly over indirect heat on a grill simply makes my mouth water.

Last weekend I switched up my usual modus operandi with a variation on a classic beer can chicken recipe, inspired by grilling master Steven Raichlen.

Instead of the usual rub and beer combo, I thought it might be fun to season my chicken with Tuscan flavors like fennel, garlic and rosemary, and to use the Italian bubbly Prosecco in place of beer.

I loved it. Impaling the chicken on a can and roasting it vertically means more even cooking and there’s no need to flip the chicken over and risk tearing the precious skin.

This might become my new go-to recipe for roasting a chicken. It’s a good thing I keep plenty of the bubbly around! And plenty of rosemary, of course.

FamilyStyle Food

Tuscan Beer Can Chicken

Serving Size: Serves 4

Ingredients

  1. 1 whole roasting chicken (3 or 4 lbs)
  2. 2 tablespoons brown sugar
  3. 2 tablespoons chopped fresh rosemary
  4. 1 tablespoon olive oil
  5. 1 tablespoon coarsely cracked black pepper
  6. 2 teaspoons kosher or coarse salt
  7. 1 teaspoon fennel pollen or ground fennel seeds
  8. 1 teaspoon onion powder and garlic powder
  9. Prosecco or other sparkling wine

Instructions

  1. Set up a charcoal grill for indirect grilling by piling the hot coals on opposite sides of the grill with a drip pan or large piece of foil in between, or preheat a gas grill to medium.
  2. Put the chicken on a small sheet pan. Combine the remaining ingredients in a small bowl and rub about 3 tablespoons all over the chicken to coat it thoroughly, and put 1 tablespoon into the cavity.
  3. Poke a few holes in the top of an empty 12-ounce beer or beverage can and fill halfway with Prosecco or other sparkling wine; then carefully spoon the remaining rub into the can. (You don't need to use expensive bubbly here, unless of course you happen to be drinking from an open bottle as you start to cook, my personal preference).
  4. Center the cavity end of chicken over the can and slide it in as far as will go before carefully arranging in the middle of the grill rack.
  5. Cover the grill and cook undisturbed for an hour, checking halfway through to be sure your grill temperature remains at a constant temperature between 325 and 350 degrees, adding more coals if needed.
  6. Take the chicken off the grill when the skin is nicely crisp and brown and juices that spew out of the chicken run clear. If you want to be precise, gently insert an instant read thermometer in the thick end of the thigh, without touching bone, to get a reading of 165 to 170 degrees.
  7. Let the chicken rest for at least 10 t o 15 minutes before removing the can, carving and serving.
http://familystylefood.com/2010/05/tuscan-beer-can-chicken/