Sunday, March 10, 2013

Anna Bates: The Basics of a Making a Great Roast Chicken

 Anna Bates: The Basics of a Making a Great Roast Chicken

When Anna and Bates moved into there new home, the stove was fired up and the cooking began. Mr Bates remembered roast chicken while growing up. Simple and easy and so good. 

Downton Abbey fans across England have come to call Sundays “Downton Day”.
Mrs. Patmore, Daisy, love to cook and show how food can play an important part in people’s lives.  
Families used to sit down to Sunday dinner, and some to try to keep this one day of the week for gathering for a great meal. 

So it's Roast Chicken and here we go!

Some Chicken pointers:

Picking Chicken:  Picking a good chicken at your butcher or grocer is a great start to get the best results.  Certified Organic tops the charts if you can find/afford, air-chilled is a good choice, and kosher is great because the process of salt brining kills bacteria and enhances the flavor.

Safe Prepping:  the spread of harmful bacteria is particularly evident in chicken and other fowl.  Make sure you disinfect your work surfaces as you go.  It is actually safer to forego the step when advised to wash the chicken before baking. So just check inside the bird for giblets, cut away excess fat.

The Best Breast:  My trick is to add lemon slices or butter between the skin and the chicken breast.

The Key is 165° -170°F:  Use an instant-read thermometer as your most reliable indicator of doneness.  It should read 165° to 170°F when inserted into the thickest part of the chicken (aim for the inner thigh),  Otherwise you look for clean running juices when you prick with a knife.

Give it a Rest:  A trick to ensure the chicken stays moist, let your chicken rest, covered with tin foil for 15 – 20 minutes which allows the juices to absorb.

  • 1 whole chicken (3 lbs is ample for 2-3 people)
  • Extra virgin olive oil
  • 1 lemons
  • kosher salt
  • freshly ground pepper
  • 3 garlic cloves
  • Dried herbs...  rosemary, sage, thyme, flat-leaf parsley.
  • 1 tbsp. softened butter
Preheat the oven to 375°F.
  1. Place the chicken into a shallow roasting pan which should have a grill rack. Mix the garlic and toss in fresh herbs.  We love rosemary in our house.
  2. Remove the giblets from the chicken and wipe down the chicken with paper towels.  Rub with olive oil and salt and pepper. Rub other dried herbs you have on hand (rosemary, thyme, Herbes de Provence) and garlic.
  3. Gently separate the breast skin from meat on each side with your fingers or a spatula.  Insert lemon slices and some fresh herbs which will help flavor the bird and keep the moisture in.  Alternatively, you can rub a little softened butter, again between the skin and the actual breast meat.  
  4. Place in the oven, uncovered.  As a general rule, calculate a cooking time of 20 minutes per pound of meat.  The temperature of the chicken needs to be 165° -170°F (see above).
  5. Let the cooked bird rest for 20 minutes to let the juices settle into the meat.  If you cut it too soon, you will see all the flavour on your cutting board. Remove from your roasting pan and cover with tin foil and get your table setting ready.
  6. You may be tempted to make gravy, but you really don’t need it and your doctor will thank you for it. You can use a fat separator to take the fat off and serve the juices on the side to your family/guests.
  7. Carve the chicken and serve with vegetables.

Taste of Downton Life:

Recipes for eating and living better from “The Happy Diabetic”
We’re changing the way you eat one recipe at a time.

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