Put a Spin on Dinner by Skipping the Rotisserie
By Joshua I. Krants
Walking through a grocery store is a full sensory experience. The colors of the produce section, the chill of the freezer aisle, and, my personal favorite, the aroma of rotisserie chicken wafting from the back. The humble rotisserie chicken is certainly an ace up any cook’s sleeve. Convenient, simple, and the sturdy backbone of many a weeknight meal. It is not, however, what I would call “gourmet.” If you’re looking for something as delicious and aromatic as a pre-cooked rotisserie chicken but infinitely more elegant, you’ll have to pass the deli section and head to the butcher counter. There you will find the humble whole roaster, and if you play your cards right, a meal that could easily be described as gourmet.
It seems intimidating. So many variables which can go wrong. A lot of work for a dry bird with soggy skin. Why not just grab that $4.99 rotisserie? It’s quick, it’s easy, and it’s tasty. But with a little prep and planning, the results are a chicken that will leave you asking, “rotisserie, who?”
A roast chicken will turn a regular weeknight into a date night. It elevates a boring Thursday to a mini-Thanksgiving.
So, how do we start?
First, I want to make one thing clear: this is not a recipe. It looks like one. It follows the format. But really this is an example. One of the infinite ways to roast a bird. Use this as a guide rather than a set of strict instructions. The best thing about roast chicken (other than the smell wafting through the house and summoning the family to the table )
is how endlessly customizable it is. The only limitation to this recipe is your own imagination. Every Picasso began as a blank canvas and a chicken is just that. Swap out extra virgin olive oil for the butter for a healthier meal; ditch the herbs and use some Cajun seasoning for a little zing; go outside and toss the chicken on the grill; you can even buy one of those new DeLoreans, hop back to 1993, buy one of those “set it and forget” thingies, and make your own rotisserie chicken! You do you!
To get a perfect chicken with crispy skin and tender meat, a little preparation is needed. Sprinkle the chicken with a generous, even coat of kosher salt inside and out. Place the chicken on a wire rack over a baking sheet and refrigerate uncovered for at least an hour and up to one day. This step can be done immediately before placing the chicken in the oven but you benefit greatly by giving the salt time to penetrate the meat. This process is called “dry brining.” By dry brining the chicken, moisture is drawn to the surface, dissolves the salt, drawing it back into the meat and seasoning the meat throughout. This process changes the structure of the proteins in the chicken, making it better at retaining moisture while in the oven. Moisture is, of course, the name of the game when it comes to a well cooked chicken. If pressed for time, you can skip this step and season the chicken right before placing it into the oven but it’s worth waking up a little earlier and seasoning the chicken before heading off to work in the morning. Allowing time for the refrigerator to do it’s job (removing moisture from the skin) leads to a crisp, golden brown skin that will quite possibly make you cry. Plus, when you get home you’ll be ready to roast.
The next part is where you can get the little ones involved. Kids will enjoy rubbing the herby, garlicky butter mixture under the skin and their tiny fingers will ensure all corners of the chicken are covered. The key here is to push the butter under the skin, allowing it to crisp up as the butter melts and the fat renders.
Trussing the chicken helps ensure even cooking and adds to the presentation. No matter how many YouTube videos I watch, I just can’t get it right. The knots are too loose, the twine isn’t long enough, or the chicken is too dang slippery (the one, and only downside, to butter) to corral the drumsticks, thighs, wings into a position that doesn’t make my chicken look like Houdini getting out of a straight jacket. Here’s my solution: cross the bird’s legs, tie ‘em together, and tuck the wing tips under the back of the bird.
Now, earlier I said this is almost as convenient as a store-bought, pre-cooked rotisserie, but right now you’re dry brining, recruiting child labor, and lassoing a slippery chicken. Sounds like a lot of work? Well, that’s all the work required! Pop that baby in the oven and an hour later dinner’s ready! The amount of time needed will depend on the size of the chicken and varies from oven to oven. My oven is a little fickle, so using a cast iron skillet rather than a roasting pan allows me to easily move the chicken. Since my oven is hotter in the back than the front, I point the legs towards the back and rotate the skillet at the halfway point to ensure even browning.
While the chicken is getting cozy, work on the sides. Try to match the flavor profile or vibe of your chicken. A herby chicken deserves garlic mashed potatoes. Bird slathered in barbecue sauce? Grab some coleslaw and cornbread. You can even toss together a healthy leafy-green salad, but again I say: garlic mashed potatoes.
Here at Gourmet Dad Life, we like to go the extra mile. Once you pull the chicken from the oven it will have to rest for 10 to 15 minutes. The first 5 minutes will be taken up by you staring in awe at your handiwork and in the next 10 minutes you’ll whip up a quick pan sauce. The sauce will complement the flavors in your chicken and add a gourmet lift to dinner.
Once you’ve carved and eaten your first roast chicken, you’ll never again fall victim to the rotisserie chicken’s siren call.
Roast Chicken with Herb Butter and Pan Sauce
Equipment
- Butcher twine
- 10-12 inch cast iron skillet
- instant-read thermometer
Ingredients
For the chicken
- Whole roaster chicken giblets removed (about 4 pounds)
- Fresh herbs such as rosemary parsley, and sage. Mince the leaves to mix with butter and retain the stems.
- 1 Stick unsalted butter softened
- 2 Cloves garlic minced
- Kosher salt
- 1 medium onion
- 1 lemon
For the sauce
- 3 tablespoons unsalted butter cold
- 1 shallot
- ½ cup dry white wine only cook with what you would drink
- A few sprigs of the herbs used with the chicken.
Instructions
Preparation and Seasoning:
- Prepare the Chicken: Remove giblets, if present, and pat the chicken dry with paper towels.
- Season: Generously sprinkle kosher salt all over the chicken, including under the wings, back, and inside the cavity. Place on a wire rack over a baking sheet and refrigerate uncovered for 1 to 24 hours.
Herb Butter and Stuffing:
- Herb Butter: Mix softened butter with minced herbs and garlic. Gently separate the skin from the meat and spread the butter mixture under the skin over the breasts and thighs. Apply remaining butter on the chicken’s exterior, covering all areas.
- Stuff the Cavity: Quarter an onion and halve a lemon. Stuff these, along with the herb stems, into the chicken’s cavity.
Trussing and Roasting:
- Truss the Chicken: Tie the legs together with butcher’s twine and tuck the wing tips under the back.
- Roasting: Preheat oven to 400° F (204° C). Place the chicken in a cast iron skillet, legs away from the handle, and roast in the oven. Rotate the skillet halfway through roasting to ensure even browning. Continue until the breast reaches 160° F (71° C). Rest the chicken for 10 to 15 minutes after removing it from the oven.
Pan Sauce:
- Prepare the Sauce Base: Drain excess fat from the skillet, retaining about 2 tablespoons. Sauté shallots until soft.
- Deglaze and Reduce: Add wine, scraping up browned bits. Add herbs and simmer until reduced by half. Season to taste.
- Finish the Sauce: Remove from heat and whisk in cold butter, one tablespoon at a time. Stir in any chicken drippings.
Serving:
- Carve and Serve: Carve the chicken and spoon the pan sauce over each serving.
Final Note:
- Enjoy Your Creation: Savor the rich flavors of your homemade roast chicken, far superior to store-bought alternatives.
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