Sunday, July 11, 2010

Roasted Chicken - Nautilus

As you know, I have posted a number of times about roasted chicken techniques, but I think this one may be the best of all.  It is a variation on a recipe from the renouned chef, Eric Ripert from Le Bernardin Restaurant in NY.  The best part is it's simplicity, moist result, and amazing flavor.  I was recently reminded that it is important to include the recipe when posting, so here it is:

Roasted Chicken Recipe:

First take bread, preferrably a baguette you've had for a few days and cut into large cubes.  Place the cubes in a bowl and add extra virgin olive oil (I actually used avacodo oil) and allow the cubes to soak up the oil.  The cubes should be thoroughly soaked.  Next slice some fresh parsley and thinly sliced, not diced, garlic (1-2 small cloves).  Now zest about 1/2 of a lemon peel.  Add these ingredients to the bread along with a few pinches of sea salt and pepper.  Mix well.  Next take a prepared chicken (brined in advance if you prefer -  I like to also add lemon juice for roasted chicken) and dry well both inside and out.  Salt and pepper the cavity and exterior.  Turn the chicken so the tail end is up and stuff the cavity with the bread mixture until full.  Next, truss the chicken.  If you don't know how to truss a chicken, there are many methods, but the best I have found is the one taught by Roubxe Cooking School.

Preheat your oven to 400 degrees and place the trussed chicken in an enamel coated dutch oven or cast iron pan.  Do not cover.  Coat the chicken with a light coat of olive oil and place in the center of the oven for about 1 hour 30 minutes or until juice runs clear when the deepest part of the LEG is punctured with a skewer.  If the breast begins to brown too much, tent with aluminum foil, but this should not be necessary.  Once finished, remove the chicken and allow to rest uncovered for about 5-7 minutes in the pan.  To serve the breast as pictured above, cut the chicken down the center and filet the breast away from the bone with a sharp knife.  Immediately cut into sections, plate, and serve.  Eat as quickly as possible as the breast in particular will tend to dry if not eaten immediately after being sliced due to the juices escaping. Place some of the stuffing on the side.  In the version above, I was unnessarily going for a fancy presentation by forming the shape of a nautilus - enjoy.

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