Beauty Comes in Many Forms

Since food and flowers go so well together I thought I would share this amazingly easy recipe with you. My friend introduced me to it and its a staple for me. This week I am visiting family for my godson’s high school graduation and I didn’t want to leave hanging so I thought I would  take some inspiration from Ronda Carmen’s blog who gives us Sunday soup recipe’s from time to time,  Since my nephew refers to this as “Aunt D’s Chicken” ….please forgive me epicurious and Thomas Keller…somewhere he knows it’s not really mine.  It’s ridculously simple and INCREDIBLY delicious and like me you may never want to eat chicken any other way again!

Enjoy and let me know how you like it!

  • One 2- to 3-pound farm-raised chicken
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced thyme (optional)
  • Unsalted butter
  • Dijon mustard

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.

*** Very Important to really dry the chicken. My friend suggested drying well and putting it in the frig to dry out even more.

Read More http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348#ixzz0pzEs4lxJ

About cornucopiaofbeautifulthings

Dorothy Pfeiffer is owner and Creative Director of Cornucopia since 1995. When she first bought Cornucopia in 1995 it was a retail flower shop on the Upper East Side. Since, Dorothy has moved Cornucopia to a studio space in the heart of the flower market and has expanded the business to include all aspects of event design and recently has developed an added Interior Design for Coporate and Home to the services offered at Cornucopia
This entry was posted in Delectables and tagged , , , . Bookmark the permalink.

One Response to Beauty Comes in Many Forms

  1. diane says:

    I am so hungry for chicken right now!!!!!!!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s