Roasting a Chicken + Me = I’ll Have to Try Again…

28 Jan

So, I’ve been wanting to try to roast an entire chicken sometime and based on every recipe I’ve seen it never looks too hard. Well, somehow I managed to turn a relatively simple cooking experience in to a disaster that put me in tears and made me just want to give up and eat mashed potatoes for dinner. I had seen a meal in a Williams-Sonoma catalogue that looked amazing and I’d been wanting to try it for months. Well, since any other WS recipe I’ve tried has been amazing I thought I’d give this meal a go….

Well, it was essentially a disaster BUT as the old adage goes – when life hands you lemons…. while the whole process of this meal was a disaster, the end results could have been a lot worse off. The chicken was covered in bacon and the bacon grease kept splattering in my oven and the fire alarm went off not once, but twice. Plus, I kept getting scared and taking it out, adjusting the cooking temp, etc. and therefore it took FOR-EV-ER to make and it dried out some but the flavor was really good.

So anyway – this is the recipe I adapted. Because of the whole disaster part I didn’t even want to take pictures – I just wanted to eat and get it over with! The picture is from the WS web-Site…Roasted Chicken with Bacon
Adapted from W-S
Ingredients:
2 chickens, each 4 to 4 1/2 lb.
Olive oil as needed
Freshly ground pepper, to taste
12 to 16 bacon slices
2 Tbs. finely diced shallots
1 tsp. all-purpose flour
1/2 cup white wine
2 Tbs. chicken demi-glace
1 cup chicken broth
1 tsp. minced fresh thyme
2 Tbs. cold unsalted butter, cut into 2 pieces

Directions:
– Position a rack in the lower third of an oven and preheat to 450°F.
– Blot the chickens dry with paper towels. Rub the back sides with olive oil and season on both sides with pepper.
– Place the chickens, breast side up, and tuck the wings behind the breasts.
– Drape the bacon slices over the breasts. Place the chickens, bacon side up, on a rack in a roasting pan.
– Roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, 1 to 1 1/4 hours; tent the chickens with aluminum foil if the bacon becomes too dark.
– Transfer the chickens to a carving board, cover loosely with foil and let rest for 10 minutes. Discard all but 2 tsp. of the fat from the roasting pan.
– Set the pan over medium-high heat and warm the reserved fat.
– Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Add the wine, stirring to scrape up the browned bits, then whisk in the demi-glace and broth. Simmer until the sauce is slightly thickened, 3 to 4 minutes. Remove the pan from the heat and whisk in the thyme and butter.
– Carve the chickens and arrange on a warmed platter. Drizzle with some of the sauce and pass the remaining sauce alongside. Serves 8.
Williams-Sonoma Kitchen.

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2 Responses to “Roasting a Chicken + Me = I’ll Have to Try Again…”

  1. Joelen 01/28/2009 at 4:59 pm #

    I’m sorry that the process in cooking this wasn’t as smooth as you hoped. 😦 But it definitely looks like a fabulous recipe!

  2. living_insanity 01/29/2009 at 12:44 am #

    I have cried when things havent worked for me in the kitchen tooI made a roast chicken yesterday and it took quite a bit longer to cook than I expected. I started it at 5:30 and wanted to eat it at 8pm but the chicken had other plans. LOL.

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