This has easily become my favorite roast chicken recipe (sorry Thomas Keller). Perhaps it comes from a love of using my Dutch oven and the ease of creating a veloute from the juices it saves. I guess it's a desire to have it all: moistness and crackling skin. Give it a try. Add a little sage on there 10 minutes towards the end and its pretty irresistible.
Life's Too Short for Food to be Boring ©
World Dinner Club
World Dinner Club
I'd only recently heard of roasting a chicken with a dutch oven and prepping to try it out next week as a matter of fact.
ReplyDeleteMy only issue? Resting the bird with foil = all that work you did to crisp the skin goes to waste.
I never follow recipes properly. Here I avoided the foil and didn't reduce the juices. I just used a fat separator to use them in a veloute that I added mushrooms to.
ReplyDeleteTried it tonight - fairly spectacular result. Tossed some kohlrabi, carrots, sweet potato and onions underneath, plus a hell ton of salt, pepper, fennel seed and mustard seed. Chicken came out nicely, but the confit veg were a f*cking revelation!
ReplyDeleteAwesome!
ReplyDeleteTried it again. This time put a spice rub underneath the skin, and on top. Funny enough - didn't put enough salt on it. The experimentation continues
ReplyDelete