Chicken Roast – Part 1: Roasting the Chicken
|Roasting chicken||5 Pound (1 Large Size)|
|Unsalted butter||1 Tablespoon (Whole)|
|Freshly ground black pepper||To Taste|
|Baking potatoes||2 Pound (Preferably Russet Burbank)|
|Unsalted butter||3 Tablespoon, softened but not melted (Whole)|
|Whole milk||4 Ounce|
|Scallions||2 (Spring Onions)|
|Freshly grated parmigiano reggiano cheese||2 Ounce|
|Unsalted butter||2 Tablespoon (Whole)|
|All purpose white flour||3 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Chicken fat||2 Teaspoon|
|Regular soy sauce||2 Tablespoon (Shoyu)|
|Frozen peas||2 Cup (32 tbs)|
1. Preheat your oven to 400 F
2. Pull the excess fat out of the chicken€™s cavity and discard. Place it breast-side down on a rack over a sheet pan, season it with salt and black pepper, and roast.
3. As soon as the chicken is in the oven, prick each potato all over with a fork so that steam will escape during cooking, and put them into the oven directly on a rack so that air can circulate around them. The potatoes will cook with the chicken. They both need approximately one hour, which makes them a perfect pair.
4. After 20 minutes€™ roasting, remove the chicken from the oven and turn it breast side up. Dress this side of the skin liberally with softened butter, and season it well with salt and pepper.
5. Return the chicken to the oven and roast it for an additional 30-40 minutes. You can now relax, have a drink, set the table, and do your prep for the rest of the meal at a relaxed pace.
1. Place 2 tbsp butter in a saucepan over moderate heat and cook it until it stops foaming, but without browning. Add the flour and cook for three minutes, stirring with a spatula, to make a light roux. Take the roux off the heat and leave it in the saucepan until the chicken is done. It€™s fine if it gets cold.
2. Chop two shallots into medium dice and set them aside.
3. Mince two scallions very finely using only the white and light-green parts and set them aside.
The final stretch
When the chicken is done, you€™ll have to work quickly and efficiently, but you are now well prepared. This will be far easier than you think, so just relax and focus: gravy first, potatoes second, peas last.
1. Remove the chicken to a platter and cover it loosely with foil.
2. Remove excess grease from the sheet pan and reserve it.
3. Boil 2 cups of water and use it to deglaze the pan, taking care to scrape up all the brown bits.
4. Whisk this liquid into the cold roux. Add 1-2 tsp of the reserved chicken fat, the soy sauce and the cream, and the dried morels if you€™re using them, and bring the mixture to a boil while stirring. Turn down the heat and add any juices from the resting chicken. The gravy can be kept on the stove over low heat until needed; it will form a skin, but you can strain it into a bowl just before serving.
5. Now it€™s time to finish the potatoes. First, put the cream, milk, and butter into a small bowl and heat this mixture to simmering in the microwave.
6. Remove the potatoes and turn the oven off, leaving the door slightly ajar. Split the potatoes and scoop the flesh into a bowl suitable for serving. Work the butter in with a fork. When all of the butter has been incorporated, add the hot mixture of cream, milk and scallions a few ounces at a time. If the potatoes are fully cooked, they€™ll break up easily.
7. Grate on the Parmesan cheese, season liberally with salt and black pepper, and fold everything together with a fork. Wipe down the bowl, and place it in the oven with the door slightly ajar and the heat turned off to keep it warm until service.
You€™re in the zone: the chicken is resting; the gravy is finished and hot on a back burner; the potatoes are ready and warm in the oven. Everything is under control.
8. It€™s time for the peas, which must be served within minutes of cooking and are therefore done last. First, melt the butter in a medium saucepan and add the shallots along with a pinch of salt. Sweat the shallots briefly without browning.
9. Add the frozen peas and cover the pan. Let them steam, covered, over medium heat for three to five minutes, stirring occasionally. Moisture from the peas will mix with the butter and create a light sauce.
10. Taste the gravy, the potatoes, and the peas carefully for seasoning and correct as needed. Put the peas into a serving bowl, strain the gravy into a warm bowl, and take the mashed potatoes out of the oven.
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