fast ,easy ,delicious . no time in the kitchen: roast chicken

Monday, May 13, 2013

roast chicken

When I live in France the most usual Sunday dinner meal was roast chicken. A farmer brought us a nice plump organic chicken almost every Sunday. After a few preparations the chicken cook all by itself the oven and you can enjoy a relaxing Sunday

All trussed and ready to cook

Ingredients

1 nice organic chicken ( or any fat good looking chicken)
6 tablespoons butter at room temperature
2 or 3 rosemary sprigs .
4 or 5 potatoes
2 or 3 carrots
salt. pepper.
green onion
4 or 5 tablespoons olive oil
1 cup of white wine
1/2 cup chicken stock

Preparation
Prepare the vegetables
peel the carrots and slice them
peel the potatoes and cut in small cubes
"blanche" the carrots for a few minutes
In a bowl toss the potatoes and carrots with 3 tablespoons olive oil and the remaining of the chopped rosemary

Rinse the inside of the chicken.
Dry the chicken very well
put 2 tablespoons of butter a spring of rosemary and some chopped green onion in the cavity
add some salt and pepper
make a paste with the rest of the butter, some salt and pepper and the chopped rosemary

Introduce the butter paste between the flesh and the skin spreading it good.
Put the chicken in a large roasting pan and cook in the preheated oven at 400 degrees

.
Roast for about 15 minutes

Bring the temperature down to 375 degrees F
Add the vegetables around the chicken and continue to cook for 30 to 45 minutes
Check the chicken ounce and a while and toss the vegetables add a little more butter or oil if necessary
The chicken is cooked when the juices run clear when the thickest part of the thigh is pierced with a knife.
Take the chicken and the vegetables out of the pan
deglaze the pan with the wine and a little chicken stock
Serve the juice with the chicken and the vegetable

Add a green salad and you have a delicious Sunday dinner
Bon appetit!

Note . you just can relaxed why your chicken is ready.
if this chicken is just for you and your love you will have a lot of chicken left over you can make a lot of different dishes for the rest of the week or froze some in plastic bag for future dinners

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tips

_ some people like me and Jesse do not like the feeling of onion pieces in their food . But onion really bring a delicious flavor to food and I do not know how to cook without them. but they can be chopped very very fine so you won't even detect them in the food or like Tricia do, you may grate them

-In some of my cooking I use wine it is not indispensable but it does bring a little some thing to the food . Do not use cooking wine it is nasty but you may keep in your refrigerator a bottle of white wine and use it when you need it. You can find some wine very cheap for cooking but still good . usually if a wine is not good to drink it is not good to cook. Your mother use some wine very cheap but not bad to drink I know it because I did drink some!
When in a rush it some time hard to use every thing from scratch but it is good to keep from any food that has been process.

-when making braised food like sausage and cabbage it is important to cook the food slowly, use a medium heat and never boil the food

-when a recipe ask for browning a piece of meat before cooking it is important to do it on a very hot stove in a mixture of oil and butter it must be done fast and the meat must be nice and brown. It is a good idea to make sure that the meat is nice and dry it will brown better. You may dry it with a paper towel or simply live it out of the refrigerator for a while.