"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Saturday, November 4, 2017

The Best Roast Chicken; Trust Me!

Dry brining with salt before roasting in a very hot oven is the secret to this scrumptious recipe.  Once you are ready to cook the chicken, you can always hit it with herbs and spices (a rub) to enhance the flavors.  Some coriander, red pepper flake and mustard powder makes a nice warm glow to the bird.  Or, just some coarsely ground fennel seeds and black peppercorns.  Also, curry and garlic powder mixed and sprinkled on is very nice.  It’s almost limitless the fun you can have.  Just plain is also amazing.  Lastly, you can always arrange some veggies around the bird as it goes into the oven for a built-in side dish.  Onions, carrots, celery, and russet potatoes are good go-to’s.  But, don’t forget winter squash (like Kabocha or Acorn), fennel wedges, leeks, even some thick chopped bacon or pancetta can make a great accompaniment.

3 ½ -4# Chicken
2 tsp. Kosher Salt
12’ cast iron skillet (can also use an enameled cast-iron baking dish)
Olive oil
Kitchen twine

Pat chicken dry with paper towels and season generously with kosher salt inside and out.  Now, tie the legs together with kitchen twine and let sit for an hour minimum. (Salting the bird ahead of time allows the seasoning to really penetrate the meat.  An hour is great, but longer is better.  You can go up to a day ahead of time, just make sure to refrigerate the bird if you do.)

Place a rack in the upper third of your oven and set the cast iron skillet on the rack.  Preheat oven to 425°F.  Once oven reaches temperature, pat chicken dry with paper towels again and lightly coat with olive oil.  Drizzle a bit more oil into hot skillet which will prevent sticking.  Place chicken in the center of the skillet and roast for 50-60 minutes. (An instant-read thermometer inserted into the thickest part of the breast should register 155°F.  It’ll climb to 165°F as the bird rests.)

Remove from oven and let the chicken rest for 20 minutes (and up to 45 minutes).  Transfer to a cutting board and carve.  Enjoy!

Weekly Menu 11/4 - 11/10

Saturday-
Pan Roasted Black Cod topped with Shrimp and Spinach
Shaved Brussels Sprout Salad with Poppy Seed Dressing

Sunday-
Oven Roasted Pork Loin with a Fennel and Mustard Crust
Apple Sauce
Chopped Salad tossed in a Roasted Shallot Vinaigrette

Monday-
Butternut Squash Loaf with Cranberry
Grilled Romaine with Parmesan, Roasted Garlic Dressing

Tuesday-
Indian Spiced Red Lentil and Vegetable Stew
Basmati Rice

Wednesday-
White Chicken Chili
Acorn Squash with a Spiced Cider Glaze

Thursday-
Dinner at Republic (Detroit)
Taste of France with Wine Pairings Event

Friday-
Grilled Beef Tenderloin with a Cabernet-Mushroom sauce
Oven Roasted Broccoli
Mashed Parsnips with Parmesan and Green Onion