Home / General / Please Blame Aimai for Your Added Girth: The Roasted Chicken Thread

Please Blame Aimai for Your Added Girth: The Roasted Chicken Thread

Comments
/
/
/
785 Views

I’m a huge fan of roasted chicken dishes because they tend to be one-dish–you throw everything in a pan or dutch oven just roast away, letting the heat of the oven and rendered fat from the chicken do all the work of crisping the chicken and flavoring the veggies. So I was thrilled when I saw Aimai’s recipe in my “One Dish” thread. (Please bookmark for future reference.) I swear by my roasted chicken, which is just a very simple preparation of roasting chicken on top of onions, garlic, fennel, apple, and coins of ginger. I’m not sure anything could replace it in my heart. But if any dish could do it it would be Aimai’s variation. I’ve made it at least three times she posted the recipe, switching up things only very slightly. (I’ve used half-and-half a couple of times, poultry seasoning in place of the fresh sage, and since so many of my people are heat-averse, I use a sparing pinch of red pepper flakes instead of the peppers. I also used cut-up chicken and less garlic.) Each time it’s turned out beautifully…and that sauce is nothing less than genius. Try it yesterday.

Take one 4 lb chicken
10 garlic cloves
Handful of fresh sage
1 cinnamon stick
1 dried red pepper (or two)
Peel of one lemon
Juice of one lemon
1 cup milk
1/2 cup or 1 cup of dry white wine
Onions–Sliced in quarters longitudinally so the shape will be preserved.
Celery–sliced in long batons about 2 inches
Carrots–Chunks
sometimes parsnips–same size as the carrots

Salt and pepper the chicken all over. Brown it in butter or olive oil. Drain pan but save any sticky bits. Then put the vegetables and all the other ingredients in a roasting pan or a dutch oven and put the chicken down on top, nested in the liquid, and cook until the top is browned and golden, chicken is done, and the base vegetables are cooked. The milk and the lemon will “break” and make a classic sauce. For extra killer deprssion repair you can add some cream at the last minute to the sauce and you get an unbelievably rich sauce for pouring over potatoes or rice or dipping bread.

What are your favorite roasted chicken dishes?

FacebookTwitterGoogle+Share
  • Facebook
  • Twitter
  • Google+
  • Linkedin
  • Pinterest
  • MPAVictoria

    Wow that sounds amazing….

    • It is.

      • MPAVictoria

        The worst part of this is there is no way I am roasting a chicken in the summer when I do not have air conditioning. My partner and I already basically live like nudists because of the temperature of our apartment and once you get down to your skin it becomes difficult to take off anymore layers.

        • DAS

          I guess if you have a small enough chicken and an infrared oven you can use it to cook the chicken. Just make sure it’s cooked all the way!

        • Pat

          We do our baking in the summer with a (bought used) electric portable oven on the back porch. Also useful for crockpots.

      • Sounds YUMMY!!!
        I’ll try it in the fall.
        I try to use the oven sparingly in the summer.

        I love beer-can chicken, where you shove a can up the chicken butt, and put it in the oven.

        I’ve used beer-cans with a good beer – with lemon and spices.
        I’ve used wine in the can with lemon and spices.
        And I’ve used juices – including fresh apple cider – with lemon and spices.
        If course, I love cooking pork in apple cider, with some red cabbage, onions, and carrots. Yum, too!

        Of course, while the beer-can chicken cooks, I roast the veggies in a different tray – unless I use white wine, and then I can put the veggies around the chicken.

  • Todd

    Posting this at 10am on a workday? not cool…

  • Pohranicni Straze

    Lately my wife has been making a chicken variation (usually the dish is made with pork) of a traditional Thai dish for the kids, using rotisserie chickens. You pull off the meat into thin threads (think pulled pork), then cook it in a wok over medium heat until it dries a bit, add a little sugar and soy sauce, then keep cooking until the pieces are quite dry. You have to stir it constantly to keep it from burning, and it takes quite a while to cook but you end up with a pile of sweet-savory bits of dried chicken (not beef jerky level dry, but close) that are delicious by themselves or over jasmine rice.

  • joe from Lowell

    Because I’m cheap and lazy, I buy the rotisserie chickens from the supermarket. They’re actually cheaper than the raw whole chickens.

    I like to turn them over, so the underside that was sitting in the water getting all rubbery is up, and put them under the broiler to crisp up the skin.

    Also, if you heat that water left in the bottom of the container and mix in some flour, you get gravy.

    • YooHooligan

      Rotisserie chickens can be awesome. Good for a sandwich, then pulling the meat off the rest for enchiladas, then saving/freezing bones for stock.

      • Absolutely. And if you have an El Salvadoran rotisserie in your vicinity you will always have access to a delicious meal.

        • Do they have pupusas as as well? If you’re ever visiting Glendale, CA, there’s a great Salvadoran place on one of the side streets there near Brand Blvd.

      • joe from Lowell

        I pull off the leftovers for pot pie.

        • Pat

          We once fed ten people with two left-over roast chicken pieces by cutting them very fine and putting them into a pot pie.

          Almost Jesus-like!

          • joe from Lowell

            Gravy covers a lot of sins.

            • Patti Smith

              But not mine.

    • Miriam

      Ooh, I’m going to try that undercarriage-broiling tip: great idea.

      • joe from Lowell

        Usually, you don’t want to reheat, but that rubbery skin isn’t going to dry out any time soon!

    • Warren Terra

      Rotisserie chickens, bought cheaply, are $6 for a 2.5 pound bird, and deeply mediocre. Whole chickens can often be had for $1/pound (including giblets, so with other ingredients the price is comparable, but slightly on the side of homemade, albeit that’s discounting labor). The rotisserie chicken isn’t really cheaper, and the quality difference matters.

      • You can pretty much replicate one with a dry rub like McCormick puts out, or just use as a base formula powdered onion, garlic(both of which are inexpensive) salt, pepper and paprika, herbs to taste.

        Cook 30 min @ 425 F(220 C), then turn it down to 300 F(150 C) for an hour. Turn over the chicken to get the skin crispy, or use the beer can/grill over the pan if you are a bit lazy.

        Here’s a five-spice Chinese roast chicken recipe. Use Kimlan soy sauce if you want it to taste like it’s from a restaurant, Kikkoman if you want it to taste homemade.

      • joe from Lowell

        I’m sure certain whole chickens can be had for $1 pound, but on the higher end, the cooked ones are cheaper than the raw ones at the same supermarket. They must be really marking up the raw ones, because I can’t imagine they’re two different wholesale purchases for true store.

        • Warren Terra

          I honestly can’t imagine why you’d compare “higher-end” raw chickens (by which I assume you mean free-range, organic, etcetera) to the rotisserie chickens, which you can be certain have none of those premium features.

          By the way: just to correct the pricing, apparently rotisserie chickens are smaller than I’d thought. A supermarket near me has both whole raw chickens and (24 oz) rotisserie chickens on sale this week, at $1/lb and ~$3.50/lb respectively.

          • joe from Lowell

            Yes, Warren, I can compare the two because I’m comparing exactly the same brand of chicken, sold prepared vs. sold raw. They take some of the chickens that they sell raw, and they rotisserie them.

            I honestly can’t imagine why you keep telling me what I’m buying at supermarkets in Lowell, and for how much.

          • joe from Lowell

            As M Bouffant explains below.

            Literally, Warren, exactly the same brand and product of chicken, taken off the shelf, and put into the rotisserie. I’m pretty sure I can, in fact, compare those, thanks.

          • joe from Lowell

            Now, if you want something you actually can’t compare, that would be the weight of a cooked meat product vs a raw one. “Hey, this cooked chicken is more per pound!” That’s nice; it’s less per chicken.

            • Warren Terra

              Jesus, Joe, get a grip. You said rotisserie chickens were cheaper than raw; I responded by saying that raw chickens were (unsurprisingly) a bit cheaper, and could be better – nothing disparaging you, just a minor disagreement from another cheapskate. You come back with a comment about “the higher end” that I clearly still must not understand, and saying that the cooked ones are cheaper than the raw at the same supermarket. I attempt to address the former, and cite a store near me showing the latter is, at the least, not always the case – and you go flipping spare, and fire off three irate comments about somehow I’m challenging your veracity or something. Take a fncking break, dude; you simply happen to have said something about the cheapest way to obtain roast chicken that I disagree with, a disagreement for which I have at least a little bit of data. It’s not the god-damned end of the world!

              • joe from Lowell

                Warren, you have a tell: when you look really bad, you go into your “calm down” patter.

                You didn’t “show that raw was a little cheaper.” You tried to, but compared a raw one to a cooked one by the pound.

                After you told me that I can’t compare…you know what? I’m not explaining this to you again.

                Just.

                Stop.

              • joe from Lowell

                And do you know what you did was obnoxious?

                Because I’ve been to that supermarket, and you haven’t.

                I’ve bought single, raw Nature’s Place chickens there. I’ve bought single, cooked Nature’s Place chickens there.

                Have you? Ever?

                Seriously, don’t do that. That is incredibly presumptuous. I know what they sell in that store, and you don’t. You know you don’t know what they sell in that store. You know that I do. But you’re correcting me.

                It’s not just that you’re wrong; it’s the fucking gall. What is wrong with you? Why would somebody do this?

                Do you think I’m lying about what chickens cost at the supermarket I go to and you don’t? Do you think I can’t read a price tag?

                Dude, WFT? Who does this?

        • Pat

          Or the cooked ones are much, much older..

          • joe from Lowell

            As per M Bouffant’s link below, that’s the answer.

    • TribalistMeathead

      The supermarkets in Lowell sound amazing, because I’ve never bought a pre-made rotisserie chicken from a supermarket and been pleased with how it tasted.

      • James Gary

        Where are you located geographically? For whatever reason, supermarket-deli products (especially the rotisserie chickens) on the US East Coast are generally VASTLY superior to those in the West. I have no idea why.

        • Turkle

          I live in Queens, and the local Peruvian rotisserie chicken place is absolute heaven. They serve it with a spicy green sauce that it frankly addictive.

      • joe from Lowell

        I think I just found a good one.

        The crisping really helps; it’s always good to pull meat right off the fire.

    • Pupienus Maximus

      I make chicken frequently and have many favorite methods. But of oourse I don’t have or use recipes so I can’t help you out much here. Except to say that Judy Rodgers’ roasted chicken and bread salad is, even for a jaded amateur chef like me, a divine experience.

      http://smittenkitchen.com/blog/2008/12/zuni-cafe-roast-chicken-bread-salad

      You can even improve it a bit using homemade fruit vinegars.

      Okay, let’s see if I can throw together a recipe, if only so that I can write “spatchcock” because I effing love that word. This one is a classic, fairly easy and very tasty.

      Spatchcock a bird and clean up the extra fatty bits. Those get thrown into the bag of extra fatty bits in the freezer for future rendering – schmaltz is a kitchen treasure! Season both sides with salt and pepper. I lay it out on a rack in a roasting pan but if you wa’t t use a broiler pan I’ll let you. But don’t go expecting any more leniency! Broil, about four inches from whatever broiler element you’re possessed of, skin side down, for about 5 minutes, baste with a mixture of 1/2 extra virgin olive Oyl and 1/2 melted butter. Broil another 5, baste and cook five more. Flip over and broil another 10 – 15 minutes basting every five. Use the pan juices if you run out of oil/beurre. Remove and set the oven to bake at 400F.

      Meanwhile make some fresh bread crumbs in your prood focessor or however you do it. 2 cups ought to do it. VERY FINELY dice a shallot and put it in a small bowl. Add a large dollop – oh, 2-3 Tbsp? – Dijon style mustard. Add cayenne pepper or dashes of hot sauce to your preferences. A bit of tarragon in there is classic.

      Drain the pan juices into a 2 cup measuring cup. Skim, if you’re picky about such things, to leave about 2 T fat. Whisk it a bit and dump half in the mustard mix. Beat that shit up then spread it all over the skin. Press on the bread crumbs and drizzle with the remaining juices. If you want to add some melte butter I wouldn’t mind. Bake at 400 for 15 – 20, until the chix is cooked thr (165 internal temp or when the juices from a knife inserted into the largest part of the thigh run clear).

      Eat it up yum.

      • joe from Lowell

        That’s horrifying!

        Meat should sit in my refrigerator for a couple of days before being cooked, not theirs!

        Really interesting.

      • joe from Lowell

        I was thinking about these economics.

        If there were no prepared rotisserie chickens, or if they cost the same as the raw ones, I would buy a lot more of them. I have a home rotisserie, I buy a chicken once in a while, and it’s definitely better than the prepared.

  • LeftWingFox

    A few years back, I bought a barrel-style charcoal grill with an off-set smoker box. Until I had to give it away in a move, I worked on trying to perfect the cooking method for this chicken, so the dark meat would be done at the same time as the white meat. While I haven’t quite succeeded with the cooking method, the rub and smoke is AMAZING enough on it’s own to make even the failures.

    The rub:

    1/4 cup of Brown sugar
    3 Tablespoons kosher or flake salt.
    1 Tablespoon Chili powder
    1/2 teaspoon Onion powder
    1/2 teaspoon dry rubbed thyme
    1/2 teaspoon fresh-ground black pepper
    1/2 teaspoon Old Bay seasoning
    1/2 teaspoon Cayenne Pepper (try smoked paprika for the spice adverce)
    1/2 teaspoon chipotle seasoning

    Mix up the dry rub, and coat the chicken liberally, inside and out.

    So, I’ve tried cooking this on a beer-can stand with ale and fresh sage, with some hot coals beneath the legs and tinfoil covering the breast, which got me relatively close, but most of the heat coming indirectly through the coals and wet wood chips in the smoker box.

    One thing I might try in the future would be to butterfly the chicken (use scissors to cut out the spine, fold open like a book, then use a paring knife to remove the keel and wishbones, then the rub) since that seems to work well for broiling.

    Aside from that, quartering the chicken and simply cooking the legs longer is probably the surefire method.

    • MikeM

      Yes on the butterflying. I do that. I have a kettle grill and pile all the lit coals on one side and put the chicken open side down on the opposite side with the legs pointing at the lit coals – this seems to get the dark and light meat done at the same time. This is my new favorite way of cooking a whole chicken. Open the vent on the bottom of the kettle a quarter to half way, same with the vents on the lid, and put the lid on with the vents over the chicken.

      If I want smokey chicken, I put several dead branches from the in-law’s apple trees on the lit coals when I put the chicken on – no need to soak it (learned this from Barton Seaver). With the vents partially closed, the branch does not flame, it just smolders and adds a nice smokey flavor to the bird.

      It’s based on this method:

      • MikeM
      • BigHank53

        Have you tried smoking a turkey breast on the kettle yet? Astounding. If you get nominated to do the Thanksgiving bird split the legs and thighs off so they can cook an extra half hour.

        • MikeM

          Haven’t tried it yet, but my brother in law does beer can turkey at thanksgiving, using a Foster’s “oil” can, and adds wood chips for a nice smokey flavor, and it is, as you say, astounding. I’ll have to try some turkey on the kettle – thanks for the idea.

  • tsam

    THANKS AIMAI. You’re now the new Obama cuz I’m HUNGRY. Cell phone please.

  • Dr. Ronnie James, DO

    Beer can chicken is my favorite: all the pieces cook through (I hate pink grilled thigh meat like few other things), the meat is incredibly moist, and the skin renders and crisps up perfectly. Season it however you like (salt & pepper, lemon & garlic, Montreal rub) it doesn’t matter.

    1) Get your charcoal grill heated to the usual temp (coals glowing but not flaming)
    2) drink half a can of beer, then grease the outside of the can. Throw some
    Hickory chips in if you’d like.
    3) stand the chicken up on a pie plate & “squat” it down on the beer can – the can & 2 drumsticks should be like a tripod.
    4) put pie plate + can & chicken on grill & cook covered for 1 hour. Don’t open it until the hour has passed.

  • Jhoosier

    Oh man, I love you guys. Seriously, LGM has it all for me: political commentary, proper feeding and care of the trolls (the secret is pancakes), and then the recipes. I know of no reason to go anywhere else (well, if only you did gaming reviews).

    I don’t get to comment often when the thread’s new, but please accept my heartfelt appreciation and chicken recipe:

    Layer 2-3 chicken breasts in a pan
    Mix equal parts yogurt and Dijon mustard(~2tbsp each), an assload of ground pepper and however much salt you think prudent
    Pour the sauce over the chicken, making sure the meat’s covered
    Roast for ~50min at 200C (I have a small convection oven, so time & temp may vary)

    I don’t know where I got the recipe from, or if I came up with it on my own, but it’s impressed quite a few people.

    • Pat

      I’ve been linking to pictures of gynandromorphs, but nobody clicks on them.

      You do know that commenters here are objectively despicable?

  • Connor

    This looks amazing. I haven’t cooked a whole chicken in ages; for a complete idiot such as myself, how long does this typically take? AKA can I make this tonight and expect to eat before dawn?

    • Hogan

      At 350 you can roast a 4-lb chicken in about ninety minutes.

  • Brenda Johnson

    I am a fan of simplicity in the chicken-roasting department. LeftWingFox, I definitely recommend splitting or butterflying the chicken — it cooks much more evenly. Oh, and the best thing in the world to roast a chicken in is a cast iron frying pan.

    Start with the best quality chicken you can get your hands on. Cut the back out with kitchen shears and set it in a saucepan, and then either flatten it out or just split it at the breastbone with a knife. Cut the wingtips off too, and toss them in the saucepan as well, because you’re going to make a quick batch of chicken stock with all this. Lemon, rosemary, pepper and salt are usually as far as I go with seasoning, though I’ll sometimes do a garlic/rosemary/salt/pepper/olive oil paste slipped under the skin. If you’re not fussing with stuffing things under the skin, though, just set the chicken halves skin-side up in the pan, place a sprig or two of rosemary under each, squeeze some lemon over the chicken and stick the squoze-out lemon wedges under the chicken halves, liberally season with salt and pepper, and stick the pan in a 425 degree oven. In the meantime, cover the chicken back et al. with water, bring it to a boil and then take it down to a simmer while you’re roasting the chicken.

    Once the chicken’s done (depending on the size of the chicken, this is probably 40 minutes to an hour), lift the chicken halves out and put them in a glass baking dish to settle, remove the rosemary and lemon from the frying pan (which you have now placed on a burner on your stove), and deglaze it with a splash of white wine or with some of your chicken stock, if you prefer. Then add a spoon or two of flour, stir and cook until you’ve made a nice brown roux, then add the chicken stock until you’ve gotten the consistency you want. Salt, pepper, and maybe a squeeze of lemon to wake it up, and voila, you have gravy.

  • Katya

    I stuff the chicken with quartered lemons, rosemary sprigs, and garlic. Rub the outside the salt, and then just baste with the juices. But in the summer, I recommend butterflying cornish game hens and grilling them. I use Bittman’s recipe, which involves a vinegar basting solution.

    • DAS

      Oh yes. If I have a whole chicken, I’ll stuff it with veggies and/or lemons with herbs. And then prepare over more veggies as described below.

      One of the best roasted, stuffed turkeys I had involved making a beet korma but not quite cooking it all the way. Then adding bread cubes and using the resulting mixture to stuff a turkey. Then roast the stuffed turkey in the “traditional American” way.

    • Brenda Johnson

      I love cornish game hens on the grill. My local grocery will sometimes have pre-marinated spatchcocked game hens for sale, and they are a nice summer treat.

  • DAS

    My favorite roasted chicken recipie sounds like BSpencers, although rather than those specific forms of vegitative matter, I tend to use whatever vegetables we happen to have around the house (which is what happens when you are part of a CSA). Also, I like to put a rub on the chicken: I especially like anything involving salt, garlic, lemon zest, coriander and paprika. I live with two cinnamon freaks, so usually cinnamon is involved as well. Toward the end of cooking, I’ll put on a little something liquid and acid and with some sugar in it (balsamic vinegar or a tart enough juice) to form an ersatz in situ glaze.

    But currently, we have some arrowtooth flounder in our freezer. Is there a way to oven fry it (we have some fake panko crumbs left over from Passover) while resting on chopped fennel (we have some fennel left over from our last CSA share)?

    • Brenda Johnson

      Why not mix the chopped fennel with the faux panko and bread the fish that way? I haven’t done it with fennel, but I’ve done it with fresh parsley, and it’s nice. A little parmesan can add some zing as well.

      • DAS

        I will try that with the leaves, but I will have to otherwise cook the bulbous stems. Anyway, I googled around a bit and according to the doping bicyclist’s strong living website, the trick with arrow tooth flounder is to marinate it in something acid prior to cooking … does that sound right?

        • Lee Rudolph

          arrow tooth flounder […] does that sound right?

          No. But don’t let that stand between you and your voice-recognition software!

          • DAS

            Voice recognition? You’re close. It’s my new cell phone’s autocorrect/autocomplete feature. Most of the time I like it, but every so often it corrects a word I don’t want it to correct and there is no undo feature. There is a way to stop the correction from happening, but I need to remember to do that.

            Anyway, the fish is arrowtooth [one word] flounder.

    • Ken

      what happens when you are part of a CSA

      That, and a lot of web searches to figure out what that knobbly yellow-orange root is, and how to cook it. Sometimes I can’t find either a name or a recipe, so I fall back on boil-and-mash or quarter-and-roast.

      This does assume that they aren’t going to send me something that’s poisonous unless you prepare it exactly right.

      • Pat

        Sometimes that’s a concern.

  • Butterfly the chicken (basically you snip the spine out, spread the chicken flat, and debone it from inside to whatever extent you wish. Usually I remove all the ribs, but leave the thigh ones in)

    Then smear the chicken with oil. Olive oil is commonly used but almost anything will work. Not butter though, it will burn.

    Get a low sided pan, like a baking sheet or at most a lasagna pan. You need air to circulate around the bird, high sides will prevent circulation. Run three or four metal skewers all the way through the bird, you will use these to flip the bird later.

    Sprinkle the inside of the bird with salt and pepper. Place skin side down on baking sheet. Broil for about 8 minutes. Remove from oven, flip, generously salt an pepper skin side, and broil with skin side up until skin begins to brown. Switch from broiler to bake setting, and remove when thigh meat is done to your liking.

    Because the bird is butterflied, everything cooks more evenly, the breasts do not dry before the thighs are done.

    • Same technique works on the grill btw, just move the chicken to the cool area to finish with the lid closed.

  • Warren Terra

    Old family recipe for roast chicken: get a big pan, a roasting rack, and up to two 5-pound chickens. Boil mixture of butter-or-margerine and (preferably seedless) fruit jelly (grape, blackberry, raspberry, or strawberry). Chop some carrot, onion, garlic, and celery, and get some cheap white wine. (1) Baste chickens, roast them a few minutes at high heat, remove from oven anad turn chickens, goto (1) a couple of times, then put the veggies and wine in the pan and put at low heat for about 90 minutes, basting with pan droppings at 30 and 60 minutes. Perfect roast chicken – and if you’ve planned ahead, the vegetables are the same ones used to make chicken soup from scratch.

  • tsam

    Hee hee. Girth.

    • Honestly, roasted chicken is so good I wouldn’t blame some people for getting horny.

  • Turkle

    I love fresh sage with my chicken. I cut small slits in the skin of the chicken and stuff sage leaves underneath so the meat gets infused with it. A quartered lemon, crushed garlic, and more sage in the cavity. Generous salt and pepper all around. I roast it largely the same as above, but I like to hit the drippings with a dash of white truffle oil. HOLY COW. It makes the whole dish SING.

    • DAS

      If my roast chicken sang to me, I’d be very scared.

      • Turkle

        That’s how you know it’s done.

        • It ain’t over ’til the roast chicken sings.

  • MAJeff

    Not exactly a roasted chicken, but this Abruzzi-style fricasseed chicken from Marcella Hazan has long been a favorite.

  • KmCO

    I don’t eat whole chickens because I don’t like dark meat, but the sauce and garnishes for this dish sound really interesting from a taste perspective.

    • If you mean the recipe in the OP i now routinely make it with just breasts (with skin and bone) and wings(whole wings for me). I pepper salt and sear the breasts skin side down, remone them, sautee the veg and spices in a stive top to oven pan or iron skillet, get the veg started in the iven for an hour (?) and nsetle the breasts and wings on top for 45 minutes until they are done.

  • You want me to hold the chicken?

  • TribalistMeathead

    It’s not chicken, but The Future Mrs. Meathead and I recently discovered the 7-6-5 method of grilling pork tenderloins and it’s revolutionized our lives.

    • ??? Do tell.

      • TribalistMeathead

        It appears to work best with a propane grill, but:

        1) Get the grill as hot as your can (ours usually heats up to 550-600)

        2) Cook the pork on one side on high for 7 minutes with the lid closed

        3) Cook the pork on the other side on high for 6 minutes with the lid closed

        4) Shut off the heat and leave it on the grill with the lid closed for 5 minutes

        6) Let sit for 5 minutes before slicing and serving.

        It’s seriously the most foolproof method of cooking meat I’ve ever seen. And it works just fine with both 1-pound tenderloins and 2-pound tenderloins. I have not tried to do more than 1 at a time, though.

        • Pupienus Maximus

          It’s the surface area to volume ratio that makes a difference. Should work exactly the same for two of them as for one.

          • TribalistMeathead

            Yeah, but won’t they cook at a lower temperature if there are more than one on the grill? The heat of the grill isn’t controlled by a thermostat.

  • Carwinrpc

    Sorry, but in 50 years as a chef, I’ve never heard of a “classic” sauce that includes broken milk. I know cookbooks tell you to cook Ragu Bolognese with milk. But I can tell you from personal experience that chefs trained in Italy never use milk—if they use dairy at all, they add heavy cream at the end(as did my own grandmother who left Giaole in Chianti in 1912.

    • Pupienus Maximus

      Marcella Hazan wants to have a word with you. Pork loin (I use shoulder) braised in milk is delightful. Of course it breaks and looks sinfully ugly but it is defuckinglicius. I add bits of finely diced preserved lemon (peel only) to knock it out of the park.

    • Pupienus Maximus
    • Pupienus Maximus

      And that’s another thing

      chefs trained in Italy never use milk—if they use dairy at all, they add heavy cream at the end(as did my own grandmother who left Giaole in Chianti in 1912.

      I have stood alongside cooks – not chefs but homemakers – in Bologna watching them add milk near the beginning. n Your nonna was from Siena, not Emilia-Romagna. Hence her version can hardly be called authentic and certainly not definitive (as though there were such a thing for ragu Bolognesa which has as many variants and adherents to them as does goulash).

    • Yeah– i was thinking about hazan’s pork in milk too. Never say never when it comes to food. Anyway i dint know if we can establish that “classic sauce” refers to italian food. I didnt say “classical” and the dish doesnt include garum.

  • Ron

    Like many here, I tend to spatchcock, but equally delicious is:

    1) Make a rub. I like (this is enough for more than one bird, but it keeps well):
    2 t salt (morton’s) kosher salt (1T Diamond, 1.5 t table salt)
    1T garlic powder (NOT garlic salt)
    1T Onion powder (NOT onion salt)
    1 t Ancho chili powder
    1 t each sweet, hot and smoked paprika (or 1 T sweet if that’s all you have – it’s fine)
    1 t ground cumin
    1/2 t (or less if you don’t like spicy) ground chipotle pepper
    1/2 t dry mustard
    1 T brown sugar (optional)
    ONLY the yellow part of the zest of one lemon

    2) sprinkle the cavity with the rub. Be generous. Start preheating the oven to 425 if it’s convection, 450 if not.

    3) Squeeze the juice of one large or two small lemons (you know, the one that doesn’t have zest anymore) over the chicken. Get it nice and wet. Shove the lemon pith with it’s bits of juice, along with half an onion, sliced into wedges, into the chicken and truss the chicken. (I won’t lie. I usually just shove the wing tips underneath and tie the legs together. Easier is better.)

    4) Generously sprinkle the bird with the rub. Put on a sheet tray. Yeah, you can put a rack under it, but you won’t bother, and neither do I, so why lie? And yeah, I use a probe thermometer because it’s easier than timing it.

    5) Put any veggies you have in the fridge around it. Carrots. Onions. Celery root. Parsnips. Seeded zucchini. quartered potatoes. Hunks of sweet potato. That mystery thing that came in your CSA. Whatever. If you have it, pour a tiny bit (1/2 cup? a bit more?) of chicken stock or water over the veggies to keep them from burning.

    6) Shove the sucker in the oven for 20 minutes, then turn the oven down to 325. If you have a probe thermometer, set it to 158 and use the breast meat, or to 165 and use the leg meat. If you don’t, just test if after an hour at 325 (with convection, or 350 without). And buy a probe thermometer. Best kitchen gadget EVER.

    The high initial temperature gives a nicely browned exterior, while the lemon bits inside the chicken perfume the whole thing. As I say, I love a spatchcocked bird, and I love it on the grill (using the same rub, which my wife refers to Ron’s Rub), especially with some hickory hunks, but this is also easy and fast.

    • Thank you for sharing. :D

    • Hogan

      I think spatchcock is my new favorite word.

  • Lurking Canadian

    In case anybody is still reading, what does it mean to “brown” an entire chicken in olive oil? Is it the same set of actions one would use to brown a piece of a chicken? How do you make all the bits of the roughly cylindrical bird contact the frying pan?

    • Its not easy. This is adapted frim jaimie oliver. I now make it most often withe breasts and wings. Breasts for the rest if the family wings for me. The browning of a whole chicken takes some manhandling with tongs and you do get splattered.

  • DMS

    Finally!
    A useful article on LGM!
    Thx.

It is main inner container footer text