Alter's annual chicken thread

Alter · Dec 20, 2010

So, every year around this time it is my job to cook a whole chicken as part of a christmas'y dinner party. I usually just do a simple roast...last year was the Keller version...but am I seeking new ideas.

The only parameters are that the chicken should be served whole and that I have a crappy small oven.

Any ideas?

globetrotter · Dec 20, 2010

we roast chicken with rosmary and lemon. I like it, and it gets good review.

Rambo · Dec 21, 2010

Can it be butterflied? There is an Alton Brown recipe for roast chicken where he takes out the backbone and lays the whole thing flat on a cookie sheet (I think). Always wanted to try that method. Looked like it did a good job on the skin.

Alter · Dec 21, 2010

Originally Posted by globetrotter

we roast chicken with rosmary and lemon. I like it, and it gets good review.

Originally Posted by Rambo

Can it be butterflied? There is an Alton Brown recipe for roast chicken where he takes out the backbone and lays the whole thing flat on a cookie sheet (I think). Always wanted to try that method. Looked like it did a good job on the skin.

Oven is too small for butterflied.

indesertum · Dec 21, 2010

i like the zuni chicken technique. relatively simple and fantastic

Alter · Dec 21, 2010

Originally Posted by indesertum

i like the zuni chicken technique. relatively simple and fantastic

I was just googling that, actually.
Found a version here that looks good: http://smittenkitchen.com/2008/12/zu...n-bread-salad/

itsstillmatt · Dec 21, 2010

Do you have to cook it in an oven? Can you poach it?

indesertum · Dec 21, 2010

woah. poaching sounds cool

i was thinking of trying the zuni salt rub and then doing a really long low temperature roast until a little lower than perfect temperature and then really blasting it on high heat or even pan sauteing a whole chicken like blumenthal

Alter · Dec 21, 2010

Originally Posted by iammatt

Do you have to cook it in an oven? Can you poach it?

I could! It would make a nice change from the roast, actually.

itsstillmatt · Dec 21, 2010

Originally Posted by Alter

I could! It would make a nice change from the roast, actually.
Well, I know this is sacrilege, but a well roasted chicken is a well roasted chicken, and doing different recipes don't provide vastly different results. One nice thing to do is to poach a chicken in stock with rice above it and then to serve it together. I like that kind of food, and if you add some nicely cut vegetables to the rice for the last few minutes, it comes out very pretty. Also, I absolutely love red cooked chicken. If Chinese is OK, I might go that way.

Rambo · Dec 21, 2010

What's red cooked chicken?

itsstillmatt · Dec 21, 2010

Whole chicken, or pieces, poached in a soy sauce/rice wine liquid with ginger, star anise, sichuan etc. It turns red, and is delicious.

Alter · Dec 21, 2010

Originally Posted by iammatt

Well, I know this is sacrilege, but a well roasted chicken is a well roasted chicken, and doing different recipes don't provide vastly different results. One nice thing to do is to poach a chicken in stock with rice above it and then to serve it together. I like that kind of food, and if you add some nicely cut vegetables to the rice for the last few minutes, it comes out very pretty.

Also, I absolutely love red cooked chicken. If Chinese is OK, I might go that way.

Nice idea...but what do you mean by rice "above it"? And Chinese won't work at this event but that dish sounds good.

itsstillmatt · Dec 21, 2010

put a steamer basket above with rice, a bit of liquid and some butter in a bowl. You really have to try it first to get a good sense of the timing on the rice, so probably not this time.

ChicagoRon · Dec 21, 2010

Poaching goes along with the clay pot idea I was going to throw out.

Alter's annual chicken thread

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