chicken

The New Pot

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Life is certainly off to a good start this week. I cooked dinner last evening for Debbie. Her day was filled with grandma activities with one bunch and then the final solution of the car that turned into a tumble weed in a snow storm. It turned out to be the best roasted chicken I have had in awhile. Using the right equipment makes a big difference.

As I reported in an earlier post I purchased a new Staub cocotte from King Arthur baking. My original thought was to go all in on sourdough but I am thinking about stews and other pot recipes while we are still experiencing cooler temperatures in Ohio.

Roast Chicken in the NEW pot

INGREDIENTS

  • 1 (3 1⁄2-to 4-pound) chicken
  • Salt
  • 1 1⁄2 pounds fingerling potatoes, cut in half lengthwise if large (or quartered if larger)
  • 3 tablespoons olive oil
  • Freshly ground black pepper
  • 1 lemon, cut in half
  • 1 head of garlic, cut in half, horizontally
  • 1 red onion, peeled and quartered
  • 1 tablespoon assorted chopped fresh herbs, such as thyme and rosemary
  • 1⁄4 cup unsalted butter, at room temperature

HOW TO MAKE IT:

  1. Place the chicken on a baking sheet fitted with a wire rack. Liberally sprinkle salt all over the chicken, loosely cover the chicken with parchment paper, and refrigerate for 24 hours. — [I started and stopped the preparation of this a couple times and eventually allowed the chicken to partially thaw overnight in the fridge. In the morning I thawed it the rest of the way in a bowl of brine,]
  2. Preheat the oven to 500°F. Let the chicken come to room temperature for about 30 minutes before roasting.
  3. In a medium bowl, toss the potatoes with 2 tablespoons of the oil and a big pinch of salt and pepper. Arrange the potatoes in a single layer in the bottom of a large cast-iron cocotte. Add the lemon halves, garlic halves, and red onion quarters. Drizzle with the remaining 1 tablespoon oil. — [I skipped the lemon and added cloves of garlic.]
  4. In a small bowl, stir the herbs into the butter. [no butter here, just olive oil and Old Bay seasoning. My favorite shortcut.] Gently separate the chicken skin from the meat and rub the butter mixture under and on top of the skin and all over the thighs and breasts. Place the chicken on top of the vegetables in the cocotte [smush the potatoes to the side to get the chicken it – breast side up] and roast for 20 minutes.
  5. Decrease the oven temperature to 350°F and continue roasting for 30 to 40 minutes, until a meat thermometer reads 165°F when inserted between the thigh and the breast. [mine was actually 180 or so because of extra snuggling]
  6. Remove the chicken from the oven, tent with aluminum foil, and allow the chicken to rest for at 10 minutes before carving and serving.

As a side dish I was able to successfully replicate Debbie’s Green Beans. This signature dish of hers is only served during holiday dinners and requires two trash can sized cans of green beans. During an emergency run to a close by Target for coffee, I purchased two smaller regular sized, not-for-feeding-many-kids sized cans of Delmonti green beans. In a 3 quart pot I fried a strip of chopped bacon and a little of the red onion from above. I drained one can of beans of its water and then added both to the pot after sizzling the onion for a bit in the bacon fat. I put the lid on and let them simmer while the chicken was doing its thing in the oven and we snuggled on the couch and talked about the day.

When I got up to change the oven temperature, I warmed up the giblet gravy that I had started previously and finished it with some cornstarch to thicken a bit. I am a big fan of gravy and meat broths. This version to me is heavenly.

A good sourdough would pair perfectly with this dinner. And perhaps a nice Chardonnay.

Carpe bon appetit Diem