Tuesday, April 13, 2010
Citrus Roasted Chicken
I'm a big fan of roasted chicken due to its versatility in the kitchen . As a side note some of the best chicken salad I have ever consumed was made with roasted chicken. Its leftovers make great Tacos, Sandwiches, Pastas and it's a relatively simple dish to make and serve family style in both a home or picnic type setting. I use the exact same brine on my Roasted Chicken, Fried Chicken, and even my Turkey at Thanksgiving. I figure this is a perfect recipe for the blog because once again being able to learn one recipe that can be used for multiple applications is exactly what the blog was created to share. Serve this dish with a little rice pilaf, and steamed vegetable and you've got a relatively low fat, and delicious family meal.
1 Whole Roasting Chicken, Reserve Neck and Giblets*
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Black Pepper
1 Orange, Quartered
1 Lemon, Quartered
2 Limes, Quartered
8 Cloves Garlic, Whole
3 Bay Leaves, fresh if possible
2 Cups Chicken Stock
2 Tablespoons Olive Oil
1 tablespoon Fresh Thyme Leaves, Chopped
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
1 Cup Onion, Large Dice
1 Batch Chicken Brine- See recipe below
***Chicken Brine Recipe
2 quarts vegetable stock
2 Quarts Cold Water
3/4 cup Kosher Salt
1/2 cup Granulated Sugar
1 tablespoon Rosemary, Chopped
1 tablespoon Sage ,Chopped
1 tablespoon Thyme, Chopped
1. In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place Chicken in a large non-reactive container( Glass or Plastic). Pour brine over top, cover and refrigerate. Brine for 1 hour per pound( Approximately 6 hours for a whole chicken).
2. Position the rack in the center of the oven and preheat to 400 degrees F. Thoroughly rinse all the brine from Chicken. Pat the chicken dry and sprinkle the cavity with Salt and Pepper. Stuff the cavity with the Orange, Lemon, Limes, Bay Leaves, and Garlic. Tie the chicken legs together with butcher twine to help hold stuffing inside. Rub the Chicken with olive oil, thyme, kosher salt and pepper.
3. Place a wire roasting rack( or substitute a little mirepoix( 2 parts Onion, 1 part Celery, 1 part Carrot) in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Brush some of the broth over the chicken, after it has baked 1 hour, and check the internal temperature. Continue roasting the chicken another 30 minutes or until an instant-read meat thermometer inserted into the innermost part of the thigh registers 175° F. Remove from oven, and allow to rest cover for 10 minutes.
*Sauté neck & giblets with 1 cup of diced onion until onion is golden brown in sauce pan.- (Optional step)
4. Strain the pan drippings into medium sauce pan with or without giblets added. Add remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a clean pot and discard the solids. Spoon the fat from the top of the sauce. Season sauce with salt & pepper, and tighten with slurry of cornstarch mixed with water to form a thin paste. Serve the chicken with the pan sauce.
* Optional Step