Alter's annual chicken thread

Discussion in 'Social Life, Food & Drink, Travel' started by Alter, Dec 20, 2010.

  1. Alter

    Alter Senior member

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    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?
     


  2. globetrotter

    globetrotter Senior member

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


  3. Rambo

    Rambo Senior member

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    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.
     


  4. Alter

    Alter Senior member

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

    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.
     


  5. indesertum

    indesertum Senior member

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    i like the zuni chicken technique. relatively simple and fantastic
     


  6. Alter

    Alter Senior member

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  7. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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


  8. indesertum

    indesertum Senior member

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    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
     


  9. Alter

    Alter Senior member

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    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.
     


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  11. Rambo

    Rambo Senior member

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  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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


  13. Alter

    Alter Senior member

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    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.
     


  14. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  15. ChicagoRon

    ChicagoRon Senior member

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


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