Sunday, February 20, 2011

How To Roast a Perfect Italian Style Chicken with TIPS

Well we lost a little skin on this one! 
It's still tender juicy moist and delicious!

Some where along the way, someone forgets to tell you that there is a bag of giblets, gizzards and other items inside a whole chicken when you buy it and bring it home to cook. You may think throwing it into the oven your safe but then wow, what a  big surprise when carving it up, only to serve a beautiful chicken with something all tucked away? A bag still inside!!!  I am here to tell all new cooks, clean your chicken inside and out, if you don't want to use the inside to make a stuffing, disgard the remains inside your chicken, do not bake that chicken with the paper bag!  I did my good deed for cooking today! No one ever told me anything when I started out, and yes, I did leave it in, embarassing, will never forget it, and it didn't smell very nice! So remove the bag guys and girls, rinse carefully inside and out and cut the butt off!
Here a great roasted chicken recipe!
1 (3 1/2 to 4 pound) chicken remove inside package cut the bottom of the overlapping skin off, rinse and pat dry, remove all the inside and rinse in cold water till everything inside is cleaned out... I do not use the bag of insides it comes with, I disgard everything... clean out your chicken the best you can.
1 1/2 tablespoons kosher salt
2 teaspoons pepper 1 teaspoon white 1 teaspoon black
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for the end
1/4 teaspoon garlic powder, oregano, basil, parsley
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup white wine I use Chablis
Preheat the oven to 500 degrees
Optional: You can add an onions, carrots and celery to the cavity at the beginning after its cleaned.( I usually do both stuff the cavity with carrots and celery and cook some seperate different vegetables in a dish with tomatoes, zucchini, carrots, broccoli, mushrooms, add whatever you like with some olive oil, Italian spices and olive oil coated bake the last 45 minutes of cooking your chicken, sprinkle with Italian flavored bread crumbs at the end)

In a 9 by 13-inch roasting pan . Season the chicken both inside and out with the kosher salt and white and black pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter, spirnkle with all dried herbs. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken on 400 degree oven, or until the juices run clear around 1 hour depending on the size of the roaster. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

 Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, pinch of oregano, and 1/4 teaspoon of garlic powder, bring to a boil. Place in a 2 inch deep glass dish, place juice inside dish with sliced chicken.. will keep the bird moist and juicy till serving.

Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven



TIPS:
• Always preheat oven very high heat and lower to cook the chicken for  around 1 hour and 20 minutes 

• If you’re doing roast potatoes and veggies, I place them into the oven for the last 45 minutes of cooking

• Baste the chicken halfway through cooking and add more lemon juice
• When cooked, let chicken rest for at least 15 minutes placed on to a board

To carve your chicken

• Take off the wings

• Carefully cut down between the leg and the breast

• Cut through the joint and pull the leg off

• Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat

• Place these on a serving platter

• You should now have a clear space to carve the rest of your chicken

• Angle the knife along the breastbone and carve one side off, then the other

Two methods of cooking:
 Regular Method
Preheat oven to 350 degrees F (175 degrees C).

Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.

High Heat Method Results will be  a crispy, darker skin

Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minute
Then, reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)


All you need is an instant-read thermometer and a roasting pan with rack.Your chicken will cook more evenly, since air can get around the bird. (A roasting rack will also give you crispier skin, since the chicken won't be resting in its own juices.) For easier cleanup, line the pan with parchment paper it won't stick!


Tips on Herbs :
Sage: Found in Yugoslavia, Italy, Greece and Spain. A shrub in the mint family, slightly bitter taste. Good with pork, sausages, poultry and hamburgers. Available leaf, powdered and in rubbed form.



Fennel: Found in India, France, Argentina. In the parsley family but taste like licorice with tiny yellowish brown seeds. Taste good in soups, fish, sauces, sweet pickles, bread and rolls. Available whole or ground.


Tarragon: Found in France, U.S. A flower top plant that has a pungent flavor resembling licorice. Good with fish sauces, eggs, cheese dishes, green salads, pickels,vinegar, chicken, tomatoes, sauces for meats and vegetables. Available whole or ground.


Thyme: Found in France and Spain. Its is a member for the mint family. Good in soups, chowders,stuffings, beef, lamb, veal, pork dishes, oysters, eggs,cheese, bean and vegetable soups, fish. Available whole or powdered.



Parsley: Found in U.S. and Europe. Tiny green leaf growing in clusters on low plant, mild tangy flavor. Good with meat, vegetables, sauces, soups, eggs, cheese. Available whole, ground, flakes.


Dill: Found in India and U.S. Parsley family with a delicate caraway flavor. Taste good with fish, cream, cottage cheese, fish, vegetables, pickles, tomatoes, potatoes. Available whole and ground


Basil: Found in India, Western Europe, and U.S. Member of the mint family, sweet flavored like licorice taste. Taste good with tomatoes, peas, squash lamb, fish, eggs, salads, cheese, duck, potatoes, Available whole and ground.



Bay Leaf: Found in Turkey Yugoslavia, Portugal, Greece. Green from the leafo of laurel tree, has pungent flavor. Good with vegetable and fish soups, tomato sauces, tomato juice, poached fish, meat stews. Available in whole leaf form.


Chervil: Found in France and U.S. Member of the parsley family. Mild flavor. Good with cheese dishes, chicken, peas, spinach, green salads, cream soups. Available whole, ground.



Oregano: Found in Mexico, Italy, Chile, France, U.S. Member of the mint family. Slightly bitter taste.
Good with tomato sauces, pizza, chicken, pork, beef, veal, vegetables, fish salads, chili. Available whole and ground.



Mint: Found in all parts of the world, this can grow anywhere and also spread. It is dried leaf of peppermint or spearmint plant with strong seet odor and tangy cool taste. Taste good in jellies, juices,candies, frosting, cakes, pies, lamb, ice cream, potatoes, peas, and chocolate desserts. Availabe, whole, dried, sprigs and flaked.


Rosemary: Found in France, Spain and Portugal. It is leaf of evergreen shrub. Curved pine needles with a piney taste. Taste good with poultry stuffing, veal and lamb roasts, potatoes, cauliflower, fish and duck. Available whole and ground.



Marjoriam: Found in France, Germany and Chile. A member of the mint family. Good with chowders, vegetables,soups, eggs, cheese dishes, stews, roast chicken, beef, lamb, pork stuffings. Available whole and ground.
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