My inspiration for this chicken dish is... Julia Child's "Mastering the Art of French Cooking" and "The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef".
Yeah... these are some very old books... but their focus was more on learning and cooking that certain ingredient the proper way... in comparison to some books these days that is filled with fusion or short cuts... sometimes that's not bad, but right now, I need the basics....the beginning. To me it's best to learn the foundation, then you can build up on that.
And I've definitely been loving the idea of buying fresh produce more than a box of mac and cheese and frozen vegetables :(
Thank God! This stuff is wayyyyy much better, and to see my family smile just makes it all worth what I do...alright let's get down to business...
Rosemary & Garlic Roasted Chicken
- 3 to 4 # whole chicken
- 1 head of garlic
- 4 sprigs of rosemary
- salt and pepper
- 2 tbsp soften butter
- a roasting pan
- carrot, 1 1/2 inch slices
- celery, 1 1/2 inch slices
- onion, 1 1/2 inch dices
- a small ramekin of 2 tbsp melted butter and 1 tbsp of oil
- pastry brush (for basting)
- minced shallot
- chicken stock or chicken broth....or bouillon cubes ( I don't really like using those... my last resort...because it contains too much salt).
- Pre-heat your oven to 425 degrees.
- Well, first you pat the whole chicken dry, this will help the process of browning... "where there is no moisture... browning will occur :)"<<<thanx to my old chef instructors for that. It's engraved in my head!!
- Take half of the head of garlic horizontally and rub the whole chicken with it. When finished, place the garlic head pieces into the cavity of the bird.
- Take four sprigs of rosemary and rub the whole chicken. And take 2 sprigs and stuff it into the cavity as well, the other two... place one spring under each arm-pit of the wings.
- Then rub the whole chicken with the butter and place the rest into the cavity.
- Next, take salt and pepper and rub the inside and the outside of the Turkey... season it well... I'm glad I did... the skin was so crisp and full of flavor!
- Truss the chicken. Learn how to by clicking on the link below: Asian Recipes Online. The reason for trussing is to help in even cooking the bird... with the wings and legs tucked in.
- Place the bird in the roasting pan... breast up.
- Place the carrot, celery and onions all around the bird.
- Brown the bird on high heat (about 400 degrees) for 25 minutes. Then lower it down to 350 degrees...Please keep an eye on it while at 400 degrees!
- Bast the chicken every 10 minutes. 45 to 55 minutes later, remove the chicken from the oven and allow to rest for 5 to 10 minutes (allow the chicken to reabsorb it's juices)... remove from the pan and prepare to carve and serve immediately.
For the gravy... after removing the chicken... skim most of the fat from the pan... leaving about 2 tbsp worth... saute the shallots in the fat... then add about 2 cups of stock. Make a slurry from the cornstarch and cold water. Bring the sauce to boil...when it thickens, remove from heat. I add fresh herbs at the end to steep in the gravy and seasoned it out.
Change my recipe up a bit with some of my spice blends: