Tickle the Tastebuds
Four classic chicken recipes battle for the kitchen: pot pie, soup, roast chicken and showstopper chicken. Here is Ina Garten’s take on roast chicken.
It’s this time of the year when the kitchen is battling off the four classic chicken recipes that suit everyone’s taste: pot pie, soup, roast chicken, and showstopper chicken. Here’s Ina Garten’s take on our battle: roast chicken.
In case you’re thinking that this “roast chicken is just simply another roast chicken,” then you seriously need to rethink that it’s not just that same. It should be noted that Garten has taken her time to transform the quintessential dish to a timeless masterpiece and worked her magic to make it the best version of itself.
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Ingredients
One 5- to 6-pound roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock, preferably homemade
2 tablespoons all-purpose flour
Directions
Preheat the oven to 425 degrees.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with a bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
Roast the chicken for 90 minutes, then transfer the chicken and vegetables to a platter, cover with foil, and rest for 20 minutes before slicing.
From the July 2021 issue of L’Officiel India.
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