JACQUES PEPIN'S BASIC ROAST CHICKEN
Changing a meal's status requires more than a change of name, but not much more. Roast chicken is still roast chicken whether you label it haute cuisine, bourgeois cuisine or country cooking; even calling it "poulet roti" will not transmogrify this simple bird. Move, however, from the kitchen to the dining room and from everyday dishes to fine china, then add an appetizer and dessert, and a family meal becomes a festive dinner for guests.
Provided by Jacques Pepin
Categories dinner, easy, weekday, times classics, main course
Time 55m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
- Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
- When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 26 grams, Carbohydrate 1 gram, Fat 41 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 926 milligrams, Sugar 0 grams, TransFat 0 grams
QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC, JACQUES STYLE
Spatchcocking a whole chicken is the process of removing the backbone and flattening it. It reduces roasting time and produces an evenly roasted bird. Weighting it down with a brick covered with foil is supposed to be a great way to grill a whole chicken, but I have never done this. In this recipe by Jacques Pepin, he spatchcocks the chicken, then partially cuts through leg and thigh to reduce cooking time even further. This very easy recipe involves 2 steps in cooking, first on top of the stove over high heat, followed by roasting in the oven. Although I followed the recipe this time by cutting through the joints, I find I still get excellent results by simply removing the backbone, foregoing cutting through the joints until serving. WONDERFUL FLAVORS! Chef Jacques suggests serving with mashed potatoes. I found his recipe on the Food & Wine web site, and it is from his book, FAST FOOD MY WAY. With a beautiful organic chicken on hand and limited time, this is a fave.
Provided by French Terrine
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
- Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
- Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
- This can be prepared through Step 2 and refrigerated overnight.
Nutrition Facts : Calories 711.7, Fat 53.5, SaturatedFat 14.2, Cholesterol 213.9, Sodium 835, Carbohydrate 2, Fiber 0.4, Sugar 0.2, Protein 51.3
CHICKEN IN MUSTARD SAUCE (JACQUES PEPIN) RECIPE - (5/5)
Provided by Rhonda7447
Number Of Ingredients 9
Steps:
- Sprinkle meat with salt and pepper, flatten with mallet with parchment paper. Heat oil in skillet over med-high. When it's hot, brown chicken for one-and-a-half minutes on each side. Mix in the onions and continue to cook for one minute. Sprinkle flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour. Remove the meat to a serving platter and keep warm. Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard, stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after mustard has been added. Place the chicken pieces in the sauce and warm over low heat for 10-15 minutes to develop flavor. Serve the chicken with sauce.
MY FAVORITE SIMPLE ROAST CHICKEN
Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.
Provided by Thomas Keller
Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2-4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
- Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
- Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
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