A roast chicken is a dish everyone should know how to prepare well and have in their repertoire. It is often a true test of a restaurant's chops. There are so many different ways to successfully roast a bird. This is the method that has worked consistently for me over the years and never disappoints. Ingredients (serves 4): -1 whole, 3-4 pound, free-range chicken -1 lemon, cut in half -8 sage leaves -4 sprigs of thyme -salt & pepper -unsalted butter, room temperature If possible buy the chicken 1-2 days prior to roasting. Pat the bird dry with paper towels if it is a bit wet. Season aggressively on all sides and inside the cavity with salt and pepper. Carefully--with a knife or with your fingers--pull open the breast skin. Stuff the sage leaves and thyme under the skin. Use a butter knife to carefully push the herbs farther up into and under the breast and evenly distribute. Place on a platter, uncovered, and refrigerate for at least 24 hours and up to 3 days. The time spent in the refrigerator will help dry-cure the bird and will make for the most crispy of skin. Pre-heat the oven to 425 degrees. Take the bird out of the refrigerator and allow to come to room temperature (1-2 hours). Rub the room temperature butter all over the bird in generous quantities. Insert the lemon into the cavity and tie the legs together with butcher twine. Place the bird, breast-side up, into a cast iron pan or similar roasting pan and roast in the oven for 25 minutes. Take the pan out and flip the bird over. Lower the oven temperature to 375 degrees. Roast for an additional 30-35 minutes. Flip the bird once more and roast another 10-20 minutes or until the bird is nicely browned and has an internal temperature of approximately 150 degrees. Remove the bird to a cutting board, tent with foil, and let rest for 15-20 minutes before carving. VEGETABLE SIDE
I like serving roasted carrots and potatoes to go with the chicken. Peel the carrots and cut up the potatoes and blanch them in salted, boiling water for 10 minutes. Drain and place into the roasting dish under the chicken with a drizzle of olive oil. Each time you flip the bird toss the vegetables to ensure even browning. I some times add raw mushrooms during the last 20 minutes of cooking. BREAD CROUTONS I love serving my bird with bread croutons soaked in all the chicken fat. Buy a good quality Italian batard or ciabatta and cut up into 2 inch pieces. Heat some olive oil in a saute pan over high heat and add the bread. Drizzle with more olive oil. Season the croutons with a bit of coarse salt and sprinkle some chopped parsley over the top. Brown the bread on both sides and set aside. During the last 15 minutes of roasting your bird add the croutons to the roasting pan and mix well with the juices and vegetables. Make a lot of croutons as your guests will not be able to stop eating them. Trust me.
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Like many Italian dishes linguine con le vongole (linguini with clams) is all about a few simple—and pristine—ingredients brought together with the proper technique for what has to be one of the world’s most satisfying meals. Ingredients (serves 6):
-1 pound best quality dried linguine -1 pound small clams, rinsed and scrubbed -4-5 tablespoons extra virgin olive oil -8 cloves of garlic, thinly sliced -1 cup dry white wine -2 tablespoons red chili flakes (I love the heat, use more if you like) -1/2 cup coarsely chopped parsley -Parmigiano Reggiano (optional, for grating) In a large sauté pan or Dutch oven heat the olive oil over high heat. Add the garlic cloves and sauté until translucent (do not brown). Add the clams, chili flakes, white wine and cover. Cook (1-2 minutes) until the clams have opened. Turn off the heat and keep warm until your pasta is ready. Bring a large pot of salted water to a boil and drop your linguine. Cook at least 1-2 minutes short of the package instructions (we want this to be al dente and the pasta will continue cooking when added to the clams). Add the linguine to the pot with the clams and toss with the parsley over high heat for 30 seconds. Plate and serve immediately. Be sure everyone gets some of the rich broth. Finish with grated Parmigiano Reggiano. Many would consider the addition of cheese to be sacrilegious (the Italians typically never add cheese to seafood) but in my mind this can be an exception. The addition of the cheese does not interfere with the clams and in fact adds richness to the broth and completes the dish. This caldo hails from Galicia in the northwest of Spain is both very hearty--particularly during the winter months--and yet incredibly clean and healthy. It is made entirely with water...no chicken stock or broth necessary. The potatoes and turnips contribute to thicken the caldo and the pancetta (get the best quality possible) and chorizo add just the right amount of umami. Ingredients (serves 4-6): -1/2 pound of best quality pancetta, cut into 1/4-inch pieces -1 cup of dried gigante or cannelini beans, soaked overnight in cold water to cover -2 turnips, peeled and cut into 1/2-inch pieces -1 yellow onion, coarsely chopped (use Spring onion when in season) -2 russet potatoes, peeled and cut into 1/2-inch pieces -1/2 pound Spanish chorizo, removed from the casing and cut into 1/4-inch thick pieces -1 pound turnip or similar greens (kale, Swiss chard) stemmed and chopped coarsely -Salt and pepper to taste -Extra virgin olive oil In a large heavy pot of Dutch oven sautee the pancetta with 2 tablespoons of olive oil over medium heat until most of fat is rendered and the pieces are starting to barely brown, 6-8 minutes. Half way through add the chopped onions and stir through. Add the drained beans and chorizo to the pot and stir through. Add enough water to cover and turn the heat up to high and bring to a boil. Skim off any foam that rises to the surface and lower the heat to a simmer. Cook gently for 45 minutes to 1 hour--add more water if necessary--until the beans are beginning to soften and cook through. Add the turnips and potatoes and simmer for 15-20 minutes. Add the greens and cook for 10 minutes. Season with salt and pepper to taste.
It's not Spanish to do this but I like to grate Parmigiano Reggiano over the top of each bowl and serve! |
AuthorJames is a food writer and Bay Area chef who owns and runs a private dinner party and cooking class business specializing in regional Italian and Spanish cuisine. See CookWithJames.com Archives
October 2019
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