Butterflied Roast Chickens
by Dawn T in Rouxbe RecipesBrined and flavored with compound butter, this crispy and golden roast chicken is easy to make.
| Comments: 9 | Views: 17713 | Success: 100% |
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
For the best flavor, purchase the highest quality chicken you can afford. Follow the instructions in this lesson and roast a chicken, applying all or some of the techniques as described below, in the order that they are listed. If you plan to brine the chicken, make sure to air dry it in the refrigerator for at least a few hours to ensure the skin becomes nice and crispy during roasting.
1. Brine (optional)
2. Pat dry (always)
3. Air dry (optional, but should if brined)
4. Coat with oil or butter (always)
5. Temper (optional)
6. Season (always)
7. Truss (optional)
Based on the time you have available, each time you roast a chicken, keep in mind the many ways you can enhance it. Tailor it to your liking by infusing the brining liquid with different aromatics and spices, rubbing the chicken with different spices or pastes, or by using compound butters. Attached are some suggested sides to serve with your roast chicken.
Make stock with the leftover, roasted bones. Making a small pot of stock is so easy, giving you access to stock all week. Simply break up the carcass. This will make the bones more compact in the pot so you don’t have to add too much water and ultimately dilute the flavor. Add the leftover skin, fat, cartilage and any juices or gelatin. Dice up some mirepoix (i.e., one whole onion, one small carrot and one stem of celery) and add cold water just to cover. Throw in a bouquet garni (i.e., a bay leaf, a few sprigs of thyme and parsley, and a few whole black peppercorns) and bring to a simmer. Be careful if adding any salt, as the chicken will have been seasoned during cooking. Skim and let cook for a few hours before straining, cooling and storing (refer to the lesson on How to Make Stock Fundamentals for more information). Small batches of stock are easy to handle and will fill your house with a wonderful aroma.
Brined and flavored with compound butter, this crispy and golden roast chicken is easy to make.
| Comments: 9 | Views: 17713 | Success: 100% |
Oven roasted chicken stuffed with fresh herbs, lemon and garlic.
| Comments: 41 | Views: 29841 | Success: 94% |
Grilled chicken is marinated in the flavors of Mexico...achiote paste, lime juice, oregano, cumin and chipotle - just to n...
| Comments: 4 | Views: 15438 | Success: 100% |
This delicious turkey is brined and brushed with a fresh herb butter for extra juiciness.
| Comments: 121 | Views: 32890 | Success: 97% |
Use this all-purpose brine to add flavor and juiciness to chicken, turkey and pork loin.
| Comments: 31 | Views: 9183 | Success: 100% |
Apple cider, juniper berries, thyme and garlic give extra flavor to this simple brine.
| Comments: 16 | Views: 7292 | Success: 94% |
Common in Malaysian cooking, this meat curry powder contains a fragrant blend of freshly toasted spices.
| Comments: 0 | Views: 6866 | Success: 96% |
Tender, cooked fennel is combined with garlic, chili flakes, olive oil and white beans. This fantastic side is healthy and...
| Comments: 3 | Views: 4313 | Success: 100% |
Creamed spinach goes well with beef, chicken or fish. This restaurant-quality side is a great way to get anyone to eat the...
| Comments: 11 | Views: 4775 | Success: 100% |
These fluffy and oh-so-creamy mashed potatoes are first steamed and then whipped until ultra smooth.
| Comments: 9 | Views: 6216 | Success: 100% |
Brussels sprouts tossed with caramelized shallots that are so good even people that don't like Brussels sprouts will like ...
| Comments: 2 | Views: 6093 | Success: 100% |
Steamed in chicken or vegetable stock, tender bulgur is tossed with a variety of colorful vegetables for a delicious and h...
| Comments: 7 | Views: 3878 | Success: 95% |
These lemon roasted potatoes are tossed with fresh rosemary and a flavorful lemon-garlic dressing. They are crispy and gol...
| Comments: 20 | Views: 18470 | Success: 96% |
Sautéed onions, sun-dried tomatoes and goat cheese add great texture and flavor to roasted yams and sweet potatoes.
| Comments: 0 | Views: 3956 | Success: 100% |
These fancy potatoes are drizzled with olive oil and butter and baked until golden. Sliced almost all the way through, the...
| Comments: 4 | Views: 5674 | Success: 100% |
Delicious grilled vegetables are tossed in a delicious vinaigrette made of capers, olives, red wine vinegar and extra-virg...
| Comments: 4 | Views: 11572 | Success: 93% |
Roasted green beans sprinkled with sesame sea salt.
| Comments: 0 | Views: 2365 | Success: 0% |
Sweet carrots tossed with butter and green onions. Simple to make and oh so yummy to eat!
| Comments: 6 | Views: 7008 | Success: 100% |
Sweet caramelized cipollini onions, sauteed in butter and olive olive until golden brown.
| Comments: 6 | Views: 12877 | Success: 100% |
Grilled asparagus is tossed with olive oil, fresh lemon juice and fleur de sel.
| Comments: 2 | Views: 6767 | Success: 96% |
In partnership with:
Northwest Culinary Academy of Vancouver
|
|
|||
|
© 2005-2012 Rouxbe Video Technologies Inc. All rights reserved. |
||||
Facebook
Twitter
Pinterest
Blog