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Showing posts from October, 2008

Roasted Chicken

Here is a great way to roast a whole chicken. It is not as hard at is may sound and the results will be outstanding! I read about this method in a magazine and I liked the technique. It cooks quickly and it really boost the flavor profile. I have not done this with a brined chicken, but I am sure that would make this go from outstanding to spectacular! What is really cool is the chicken stays totally moist and when you remove the skin the flavor is all on the meat instead of the skin that you throw away! PAN ROASTED WHOLE CHICKEN 1 whole chicken (3 - 4 lbs) 1 garlic clove, minced the grated rind of one orange (lemon or lime) 1 tsp herbs (thyme, herds de Provence or other favorite) 1/2 tsp fresh ground pepper 2 tsp canola oil cooking spray Prepare chicken by cutting out the back bone, rinse in cold water and press flat (butterfly). Heat oven to 450 degrees. Separate - but don't remove - skin from meat by sliding your hands between. Mix the garlic, rind, herbs and salt and pepper.