Friday, 1 November 2013

Simply Roasted

 Do you ever notice how pharmacies, department stores and the retail industry in general is always a month or two ahead of all holidays? In September you will see Halloween and thanksgiving costumes and decorations anticipating the holiday. From October and November Christmas decorations are already stocked on shelves.  January can barely breathe before pink roses, chocolates and everything love is splattered all around us constantly reminding us that Valentine ’s Day is fast approaching.
Well it is in this same fashion that my blog will overlook the current holiday and prepare the masses for the future holiday. So even though it’s currently thanksgiving time Greedy girl is here to remind everyone that "Christmas is coming"

I don’t know about you, but as a child it felt like Christmas took 3 years to casually stroll into town, but nowadays you’re wondering how it is possible that time is moving so fast.  Before you know it you will be putting up your Christmas trees and planning a Christmas menu, all before your thanksgiving meal is even digested. 

Let’s get to the cooking shall we… simply roasted. The focal point of a holiday meal is always the bird. This is my version of the ultimate roasted chicken, no stuffing, no veggies, no potatoes, no frills, just, brine, wash, dry, season, roast, DONE!  This is not just any roast chicken either; this was done rotisserie style on a spit. When I realized our Gaggenau double oven came with a rotisserie attachment I felt like I was given an early Christmas present. I had no idea that for the four years I’ve been using this oven this attachment was buried under the bottom of some old cake pans. You just have to love German appliances.  You may have a spit on your outdoor grill, you can roast the chicken there, if you don’t have a spit, in the greedy tips I’ll show you how to make the chicken just as juicy using a traditional roaster pan. 

Lets simply roast

3-4 lb chicken  355 deg for 2 hours

Ingredients (printable recipe)

Brine (over night)
1 chicken
2 tbsp. All spice
½  cup Salt
¾  cup Sugar
1 cup Buttermilk powder
4 sprigs Thyme leaves
5 tbsp. Garlic powder
5 tbsp. Onion powder
1 cup Hot water
10 cups Cold water

For the brine in a large sealable container, dissolve all the ingredients in the hot water (except the powdered buttermilk and chicken). Then add the cold water and buttermilk and once dissolved add your clean whole chicken.  Close the lid and place in the refrigerator overnight.

Dry rub

1 tbsp. No salt seasoning
½ tsp. black pepper
1 tsp. salt
1 tsp. paprika
½ tsp. cayane pepper
1 tbsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
2 tsp ground allspice
2 tbsp. oil

Chicken drippings
1 tbsp. sugar

Simply Roasted.. before the Au jus reduction

Simply Roasted.. before the Au jus reduction

As you can see the chicken roasted perfectly. Buttermilk is not only for making juicy tender fried chickens but it works great for roasted chickens as well. The meat is falling off the bone and it is seasoned right through thanks to the overnight brine.  The au jus reduction is as thick and rich as balsamic vinegar. Taste like a salty sweet dark caramel, a glaze more than a gravy. This chicken is a star in its own right and does not need any accompaniments. However feel free to stuff it, but you really don’t need it at all

Greedy Tips:

  • When thigh and breast meat temp is 180  the chicken is cooked
  • Make sure you have a pan under your roasting spit filled with water to catch the drippings
  • At 355 deg the water will dry out roughly every 30 or so minutes, keep refilling so the drippings do not burn
  • I use regular thread to tie up my chicken if I’m out of kitchen twine; it’s just as strong when doubled
  • Make sure to dry the chicken very well after you wash off the brine because it will not brown if its wet
  • Make sure to let your chicken rest for 10 minutes when it’s finished cooking so the juices can settle in the meat, make the reduction while the chicken is resting.
  • You may certainly switch out the chicken for a turkey. However you should brine a turkey for at least a full 24 hours up to 2 days. And you may need to adjust the amount of salt, sugar and liquid in the brine depending on the container size and the size of the turkey

No Rotisserie Spit, no problem

Brine, wash, dry and season your chicken as above, also tie your chicken up so that it’s one uniform whole and the legs and wings aren’t hanging about. Place the chicken on the roaster grill tray insert breast side up, and fill the bottom of the pan with water (to prevent the drippings from burning) the water should not touch the chicken. Roast this chicken at 450 degrees   for 15 minutes to get a nice brown color on the skin. Then remove it from the oven and turn the chicken breast side down. Cover with foil and let it cook for another one and half hours at 350 degrees. 

When you roast breast side down you allow all the juices of the bird to run into the breast. The reason why rotisserie chickens are always so juicy is because the juices from the bird turn on themselves and are not allowed to drip out. 

So after the hour and a half have passed remove the bird and flip him back with the breast side up finish uncovered for the next 15 minutes. You will end up with a very moist and juicy bird, just as if it were roasted on a spit. You should also check the liquid in the pan to make sure it has not evaporated during. Make the au jus reduction with the drippings, base your bird and enjoy.


Use this roaster pan to create the juicy bird

Xoxo Greedygirl 

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