Whole Roasted Chicken

A whole roasted chicken is one of my favorite comfort food dishes to make and eat. I just love it. Not only that but I'm very proud of my roasted chicken.

It always comes out nice and moist and it's a relatively easy dish to put together, and this particular roasted chicken recipe is quick and easy to throw together and it comes out great.

Whole Roasted Chicken With Roasted Potatoes And Onion Sauce

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Inactive Time: 23 hour

Equipment

• 12 quart / 12 liter stock pot
• 13" x 9" / 23 cm x 33 cm roasting pan
• Butcher's twine for trussing

Ingredients

For The Brine

• 10 cups / 2.4 liters water
• 1/2 cup /  75 grams kosher salt
• 1 whole roasting chicken, 3 to 4 pounds / 1.3 to 1.8 Kg, giblets removed

For Whole Roasted Chicken

• 1 Tbsp / 15 ml extra virgin olive oil
• 7 cloves garlic, peeled
• 1 large onion, 1/2 inch / 1 cm thick slices
• 3 to 4 russet potatoes, 1/2 inch / 1 cm thick slices
• Kosher salt, to taste
• Cracked pepper, to taste
• Paprika, to taste
• Chili powder, to taste
• 10 sprigs fresh oregano, washed
• 1/4 bunch parsley, washed
• 3 Tbsp / 45 ml lard or bacon fat
• 1/4 cup /  50 ml dry white wine
• 1 lemon, cut into wedge

Method

For The Brine

1. Place 4 cups of the water into a 12-quart stock pot, and bring to a rolling boil.
2. Add the salt and stir until the salt is dissolved. Return to a full boil, and remove from heat.
3. Add the remaining water to the pot and place in refrigerator uncovered until thoroughly chilled. About 4 to 6 hours.

To Brine A Whole Chicken

1. Remove the chicken from the packaging and rinse well under cool running water.
2. Place the chicken into the brine making sure the bird is completely submerged. You can place a small side plate or dinner plate over the chicken to hold it under the brine. Allow to brine for at least 8-hours. Over night is fine.

If you brined

1. Remove the chicken from the brine and rinse well under cool running water.
2. Place on a cooling rack set over a sheet pan. Using paper towels, blot the excess moisture from the chicken.
3. Place the pan with the chicken in the refrigerator, uncovered, and allow to air dry completely.

If you skipped brining

1. Remove the chicken from the packaging and rinse well under cool running water.
2. Place the chicken on a cooling rack set over a sheet pan. Using paper towels, blot the excess moisture from the chicken.
3. Place the pan with the chicken in the refrigerator, uncovered, and allow to air dry completely.

For The Roasted Chicken

1. Preheat oven to 475-degrees F, 245-degrees C.
2. An hour before the bird goes into the oven remove from refrigerator and allow to come to room temperature.
3. Meanwhile, coat the bottom of the roasting pan with the olive oil and arrange the garlic cloves, onion slices and potato slices over the bottom of the pan, creating a vegetable rack.
4. Sprinkle some of the paprika and chili powder over the vegetables and season with salt and pepper, to taste.
5. Arrange 6 sprigs oregano and the parsley over the vegetables. Set aside.
6. Blot the chicken with paper towels again.
7. Coat the chicken with the lard or bacon fat and season with kosher salt, coarse cracked black pepper, paprika, and chili powder. Truss the bird and transfer to the roasting pan placing the chicken directly on top of the herbs and vegetables.
8. If you brined the chicken omit the salt.
9. Place the chicken in the oven, then reduce the heat to 350-degrees F, 175-degrees C. Roast until the breast registers 160-degrees F., 70-degrees C., on an instant read thermometer.
10. A 3-pound chicken should get to 160-degrees in about 30-minutes. Remove from oven and transfer the chicken to a plate and cover loosely with foil. Allow to rest for 10 minutes before carving.
11. Gently, remove the potato slices to a plate using tongs. Cover loosely with foil and set aside.

For The Sauce

1. Scrape the remaining pan contents into the bowl of a blender and add the wine.
2. Start the blender on low, then puree on high while holding the lid firmly in place with a kitchen towel.
3. Puree on high for about 20 to 30 seconds. Pass the contents through a fine mesh strainer into a saute pan and heat over high heat just until bubbly.

To Plate

1. Carve the chicken by removing the breasts and wings together and the thigh and legs together.
2. Spoon sauce into the center of a plate forming a pool. Place a piece of chicken directly on top of the sauce.
3. Arrange potato slices around chicken and top each piece with an oregano sprig and a lemon wedge.
   

Notes

1. If the chicken is getting too brown place a piece of foil loosely over the top, and continue cooking.
2. Brining the chicken is optional of course, but it does produce meat that is succulent and tender throughout the bird.