Fridays on the BottleBlog will feature a food-related article, wine pairing, or travelogue. Today, Wine Manager Mark Ricca pursues the perfect roasted chicken!
Food and family are inextricably entwined in my house. That means when my Father-in-Law comes for dinner, I'm making roasted chicken. It is a dish I've always loved because I strongly believe if a cook can make a great roasted chicken, there's a pretty good chance they understand food and how to handle it. Properly seasoned, moist inside, crispy outside, it is a food that no one I know doesn't enjoy. It really doesn't require any special equipment other than a reliable oven, a roasting pan, and passion.
The starting point for me is the chicken itself. This is a clear case where you have to start with a great raw product to achieve a great finished dish. If you start with mediocre, waterlogged, mass produced bird, you may be able to make it good, but it will never be great. It should be fresh, never frozen. If it is packaged, it should state that there was no added water. Organic birds are a good way to be sure, but a good brand like Bell and Evans, or a good Kosher bird, can yield excellent results as well. I strongly recommend getting the chicken ready at least 24 hours in advance of cooking. This is another reason for purchasing a very fresh chicken.
Start the preparation by opening the package (if necessary) and removing the giblets, etc.. I separate the contents, freezing the livers in one package and the neck, heart and gizzards in another. Livers will be used for chopped liver or pate, and the rest is roasted and simmered for stock.
Season the chicken inside first. Stuff the cavity with several of the crushed cloves of garlic, two or three of the rosemary branches, and several of the lemon wedges. Then, in order to aid in uniform cooking, I truss the chicken. I fold the wing tips under the bird on each side. I use cotton butcher's twine in cut to a length of about 36”, and starting from the middle of the piece, wrap the twine between the breast and the folded wing. I pull the twine under each leg on either side and cross the ends of the twine in front of the cavity.
Season the outside of birds liberally with the salt and pepper. I pre-mixed my salt and pepper in a small bowl knowing that it would be handier than reaching for a box or mill with dirty hands and that I would discard any that remained after I was done. I them put the chickens into a plastic tub and covered them loosely with wax (or parchment) paper, and refrigerated them for 24 hours. This will allow the garlic, lemon, pepper, and rosemary to begin to permeate the chicken meat, while the salt seasons as well but also draws out water to help make for a crispier skin.
What did I drink while all this hard work was taking place? O'Reilly's Pinot Gris 2009, an Oregon Pinot Gris with a great nose of citrus and melon, crisp but not overpowering acidity, and a great finish.
Next day: The oven gets pre-heated to 400F.
**The method that follows takes into account that I do not own a rack to fit into my roasting pan. If you have one by all means use it. I'd still start the birds breast side down and oil the rack and pre-heat to prevent damaging the skin.**
I put a small amount of olive oil in my roasting pan and put it into the hot oven for about 5 minutes to get the pan hot. The object here is to sear the skin slightly to prevent sticking. I use an old school, steel roasting pan. Getting it hot really prevents sticking and if you're going to work to get a crispy exterior, you don't want to blow it by having it stick to the pan. Put the chicken(s) breast side down in the pan, douse them with a little more oil and pop them back into the oven. This is to insure a crispy breast skin. The bird(s) will get turned about midway into the cooking time. Now let the bird(s) roast for about 15 – 20 minutes to allow some of the chicken fat to render and baste the still breast down bird for the first time. Basting is a big part of this process. I do it every 10 – 15 minutes or so. As more fat accumulates in the pan, I tip the pan to collect it in the side or corner and spoon it over every part of the chicken.
Perfect wine match for (near) perfect roasted chicken? That night we drank Rustenburg John X. Merriman Proprietary red wine from the Stellenbosch region of South Africa.
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