Friday, July 18, 2008

little piece of chicken



Roasted chicken is not glamorous. It's not the kind of dish you think of when you have guests you want to impress. Too many visions of clicky chicken dry as a bone. It takes too long to cook and you can't seem to find that instant temp you had laying around so you just cook it until the color pink is eradicated. Well it doesn't have to been this way. Roasted chicken is a beautiful dish when cooked properly. I'm a fan of the high heat for less time method. One of my favorite chicken recipes is from James Drohman of Le Pichet & Café Presse. It's simple and has amazing texture and flavor. I added some truffle butter to doll it up a little. I served the chicken with a fresh chorizo stuffing.



Roasted Chicken
3/4lb roasting chicken
1/4lb butter
2 Tbsp truffle butter
coarse sea salt
fresh cracked black pepper

Preheat the oven to 500 degrees. Truss the chicken. Melt the butter in the roasting pan over medium heat on the stove top. Select a heavy roasting pan just large enough to hold the bird. Rub the truffle butter under the skin of the bird. When the butter is melted, place the chicken in the pan on its back. Baste well with the butter. Season liberally with the sea salt and fresh ground black pepper. Put the chicken in the oven and roast until done, basting every 15 minutes. Depending on the size of the chicken and your oven, this should take about 1 hour. Remove the string and serve immediately

1 comment:

Chef JP said...

Wonderful job on this recipe-- huzzah!