Equipment:
Roasting Pan-preferably one with a lid (or aluminum foil can be used)
Rack to go in the bottom of the roasting pan
Basting spoon or baster
Small mixing bowl
fork or mixer
zester
cutting board
good chef's knife
Ingredients:
Gremolata-makes enough for two chickens. Prepare then divide in 1/2 and freeze the remaining for another day.
1/2 cup unsalted butter-softened
Juice of one lemon
1/3 cup fresh lemon zest; save lemons
2 T dry parsley or 1/4 freshly chopped
1 T dry thyme
1/2 cup minced onion
3 small cloves of garlic minced
Chicken:
1 whole chicken at least 5lbs-remove the organ pack
8 bay leaves-fresh or dried
4 zested lemons cut into quarters
1-2 T course salt
Procedure:
1. Remove the organ packet from the main cavity of the chicken and freeze to use later in chicken stock. Pat the rinsed chicken dry with paper towels and place on a large cutting board.
2. Combine all of the gremolata ingredients and make sure it is nice and smooth. You can do this in the mixing bowl with a fork or electric mixer.
3. With the chicken facing you on the cutting board, gently slide your fingers between the meat and the skin of the chicken. You want to separate it as best you can without tearing the skin. Take your time and slowly work your way under all the skin and over to the legs as well. There is a membrane that attaches the skin to the meat and using your fingers, gently tear it to loosen the skin.
4. Once the skin is loosened, in one teaspoon increments, lift the skin gently and spoon the gremolata under the skin reserving 1-2 teaspoons for use later. Once you have dollops of gremolata under the skin, gently massage the top of the skin with your fingers to spread it out evenly under the entirety of the skin. You are creating a layer of gremolata between the meat and the skin. Don't forget the chicken legs.
5. Check to make sure the outside chicken skin is dry. If it needs to be patted down again, do so.
6. Sprinkle the salt over all the chicken then place it in your pan and cover with the lid or foil and let rest in the refrigerator for several hours. This process tenderizes and seasons the meat before roasting.
7. Remove the chicken from the refrigerator; preheat the oven to 425 degrees. Take the reserved [room temperature] gremolata and spread over the outside of the chicken.
8. Cut the four lemons you zested into quarters and fill the cavity of the chicken with them and the bay leaves.
9. Place the chicken in the roasting pan on the rack, breast side up. Tuck the wings under the bottom of the chicken and cover with the lid. If using foil, make sure the foil is tented over the bird, not pressed down tight.
10. Place the chicken in the heated oven and reduce the temperature to 375 degrees.
11. Cook, basting twice, for 45 minutes to 1 hour.
12. To test for doneness, an instant read thermometer should be thrust into the thigh but not touch the bone and read 185 degrees. You may also look at the legs and if the skin has shrunk back considerably and an inch of the end of the bone is exposed the chicken is likely done. I use a combination of both to determine if the bird is cooked.
13. Remove from the oven and leave covered. Allow it to sit for 20 minutes before serving.
Serve with steamed asparagus and Chicken flavored rice with Vermicelli cooked in Chicken Stock.
No comments:
Post a Comment