The Ultimate Roast Chicken
Recipe By: Tyler Florence
5 1/2 pounds free-range chicken
1/2 bunch each fresh oregano -- thyme, and parsley
1/4 pound sun salted butter -- softened
Kosher salt and freshly ground black pepper
1 orange -- halved
1/2 head garlic
1 medium white onion -- halved, plus 1 onion
6 strip smoked bacon
2 tablespoonsall-purpose flour
1 1/2 cup chicken broth
1/4 cup dry sherry
serving suggestion: roast potatoes -- watercress and gravy.
Preheat oven to 425 degrees F. Rinse the chicken with cool water, inside
and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of
them whole. Finely chop the other half. In a small bowl, mash the softened
butter with the chopped herbs, until combined. Rub the herbed butter under
the skin, as well as all over the outside of the chicken. Season the bird
all over with salt and pepper. Stuff the cavity with the orange, garlic, 1
onion, and the remaining herbs. Tie the legs together with kitchen twine
to help hold its shape. Place the chicken, breast-side up, in a roasting
pan. Put the remaining onion into the pan, which will help color and
flavor the sauce. Lay the strips of bacon across the breast of the chicken
and roast for 25 minutes. Remove the bacon and baste the chicken with the
drippings and cook for another 25 minutes to brown the skin. The chicken
is done when an instant-read thermometer reads 165 degrees F when inserted
into the thickest part of the thigh (the legs of the chicken should wiggle
easily from the sockets too.) Remove the chicken to a platter and let
stand for 10 minutes, so the juices settle back into the meat before
carving. Meanwhile, remove the softened onion from the roasting pan. Tilt
the pan so the drippings collect in 1 corner, skimming off as much fat as
possible, and leaving the drippings. Place the roasting pan on top of the
stove over medium heat and take a wooden spoon to scrape up the flavor
from the bottom of the pan. Stir the flour into the drippings to make a
roux-like paste. Pour in the chicken broth in stages; continue to stir to
dissolve the flour evenly to prevent lumps. Stir in the sherry and season
with salt and pepper. To serve, carve the chicken tableside and squeeze
the oranges from the cavity over the meat.
Exported from A Cook's Books -- Recipe management for Macintosh
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