Yield: 2 portions
Time: 30 minutes
This is a boneless version of the classic recipe in which just the backbone of the chicken is removed. I do not subscribe to the common theory that cooking chicken on the bone yields a juicer and more flavorful bird. For one; the chicken does not cook long enough for the bones to add flavor and two; if you do not overcook the chicken, it will be moist and juicy, especially applying the dry-cured method. (See notes below.) Other benefits of cooking the chicken my way are that every millimeter of skin comes in contact with the bottom of the pan, yielding more of the crispy skin, the herbs and aromatics come in direct contact with the meat, and takes less time to cook. If you do not have any bricks, you can use a heavy pan or two, you want about 3 pounds of weight total.
Ingredients
1 3–4-pound chicken, cut in half, with thigh and drumstick attached and bones removed.
1 tablespoon fresh rosemary, finely chopped
2 medium cloves garlic, peeled and thinly sliced
half a lemon thinly sliced
salt and freshly ground black pepper to taste
4 tablespoons of olive oil
Preparation
1. Salt the chicken all over with 1 tsp of kosher salt per pound for 2 hours or up to 24 hours before cooking. Place skin side up on a cooling rack with a sheet pan underneath. Place in the refrigerator uncovered. Remove from the refrigerator 15 minutes before cooking.
2. Preheat the oven to 450 degrees. Preheat an oven-proof 12” heavy bottom skillet over medium-high heat for about 2 minutes. Drizzle 1 tablespoon of olive oil on the meat side of the chicken, evenly sprinkle with rosemary, add the sliced garlic and the lemon slices, and press into the meat.
3. Add the remaining oil to the pan and when the oil begins to shimmer, add the chicken, skin-side down and weigh it down with one or two bricks wrapped in aluminum foil or a heavy skillet. You want to distribute the weight evenly over the chicken.
4. Cook the chicken over medium-high heat for about 5-6 minutes or until the edges turn golden brown. Transfer the pan to the oven and roast for 15- 20 minutes (more depending on the weight of the chicken.)
5. Remove the chicken from the oven and remove the weights. Flip your roast over and return it to the oven for another 5 minutes or until the internal temperature is 155 degrees.
6. Remove the roast from the oven and place it on a cooling rack, let it rest for 6-8 minutes before serving.
Notes:
Salting the chicken advance is a technique called dry brining, it makes for a more juicer and tender chicken. I like to serve the chicken with roasted garlic- potato puree (see recipe under side dishes) and some sort of green vegetable and salsa Verde. You can also vary the herbs using sage or tarragon or use Asian flavors.
Salsa Verde
Yield: 5 ounces Time: 15 minutes
Salsa Verde is a flavorful zippy sauce that goes with just about everything, especially grilled and roasted meats.
Ingredients
¼ cup flat-leaf parsley, roughly chopped
3 tablespoons, fresh cilantro, roughly chopped
1 teaspoon fresh marjoram or dried oregano, preferably wild Sardinian marjoram
3 each anchovy fillets, rinsed and finely chopped
2 medium garlic cloves, finely minced
2 tablespoons freshly squeezed lemon juice
½ cup extra virgin olive oil
3 tablespoons shallots, finely diced
2 tsp red chile flakes
1 tsp kosher salt or to taste
Preparation
1. Place all the ingredients except the olive oil and lemon juice into a small bowl. Whisk in olive oil, set aside until ready to serve.
2. Just before serving, mix in the lemon juice.
Notes:
Adding the lemon juice just before serving keeps the herbs from turning less green.
Pommes Purée
Yield: 4-6 portions
Time: 1 hour
These sublime, buttery, creamy potatoes are made by the famous French Chef legend, Joël Robuchon. I use less butter than his recipe, which calls for half the weight of the butter to potatoes.
Ingredients
2 pounds large Yukon gold potatoes
¾ pound chilled butter, cut into 1” pieces
1/3 cup half and half
salt and fresh black pepper to taste
Preparation
1. In a saucepan, cover the potatoes with cold water. Season generously with salt. Bring to a simmer and cook until tender, about 45 minutes. Drain well. Peel the potatoes under cool running water, or as soon as you are able to handle them. It’s important that the potatoes stay as hot as possible.
2. Using a ricer or food mill, and working over a large bowl, pass the potatoes into a pot or bowl. Using a heavy wooden spoon, mix in the butter and half and half a little at a time until fully incorporated.
Notes:
These potatoes go very well with grilled and roast meats. You can also use a stand mixer fitted with a paddle to mix the potatoes, just be careful not to overmix. Add all the ingredients at once and start at a slow speed working up to medium speed. Once all the ingredients are incorporated stop immediately, otherwise you may over beat the potatoes and they will become gummy.
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