Made for dinner with David
SERVES 4
A three-and-one-half-pound bird should roast in fifty-five to sixty minutes while a four- to four-and-one-half-pound bird requires sixty to sixty-five minutes. If using a V-rack, be sure to grease it so the chicken does not stick to it. If you don’t have a V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side. If using a kosher chicken, skip the brining process and begin with step 2.
2. Place shallow roasting pan in oven and heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.
3. Remove heated pan from oven and set oiled V rack in it. Place chicken on rack, wing side up. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up. Roast until instant-read thermometer inserted in breast registers 160 and in thigh registers between 165 and 170, 10 to 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
Remade on:
04-02-11 for dinner with Alex and Diana
SERVES 4
A three-and-one-half-pound bird should roast in fifty-five to sixty minutes while a four- to four-and-one-half-pound bird requires sixty to sixty-five minutes. If using a V-rack, be sure to grease it so the chicken does not stick to it. If you don’t have a V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side. If using a kosher chicken, skip the brining process and begin with step 2.
INGREDIENTS
1/2cup table salt
1/2cup sugar
1 whole chicken (about 3 pounds), giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels
2tablespoons unsalted butter , melted
Vegetable oil for brushing v-rack
INSTRUCTIONS
1. Dissolve the salt and sugar in 2 quarts cold water in a large containet. Submerge the chicken in the brine, cover, and refrigerate for 1 hour.2. Place shallow roasting pan in oven and heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.
3. Remove heated pan from oven and set oiled V rack in it. Place chicken on rack, wing side up. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up. Roast until instant-read thermometer inserted in breast registers 160 and in thigh registers between 165 and 170, 10 to 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
Remade on:
04-02-11 for dinner with Alex and Diana
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