Herb Roasted Chicken Anne Burrell Secrets Of A Restaurant Chef Recipes

HERB ROASTED CHICKEN

Steps:

• In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
• Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
• After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy

HERB ROASTED CHICKEN (ANNE BURRELL SECRETS OF A RESTAURANT CHEF)

Steps:

• Preheat oven to 450 degrees F.
• To make the herb rub: In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes, 1 teaspoon salt and olive oil.
• Using your fingers, carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Rub all of the herb paste under the skin of both chickens.
• Drizzle each chicken with more olive oil and massage the skin. This will help to develop a crispy skin. Sprinkle each chicken with 1/2 teaspoon salt.
• Tie-up each chicken into a football shape with the kitchen twine.
• Put the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. A 9 by 13-inch roasting pan works.
• Add 2 cups of chicken stock and season with 1 teaspoon salt.
• Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
• Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Turn the pan 180 degrees for the most even browning.
• After another 15 minutes (30 minutes cooking time), remove the chickens from the oven and turn over-breast side down to brown the bottom and protect the breast meat. (Anne calls this a "chicken pirouette'".) At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven.
• *****Lower the heat to 375 degrees F and continue roasting.*****.
• After 15 minutes (45 minutes cooking time) the bottoms of the chickens should be browning. Turn the pan 180 degrees for even browning.
• When the chickens have browned on the bottom, about 15 more minutes (60 minutes cooking time), remove them from the oven and turn them back over-breast side up.
• Return the chickens to the oven for the last 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy.
• Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. Be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading. The thermometer should read between 160 and 170 degrees F. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
• (When cooking poultry in general the rule is 17 minutes per pound.).
• When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely. Let them sit for at least 10 minutes before carving.
• After the chickens are removed from the roasting pan, skim off the fat from the liquid. I use a "cheat" cup that's like a measuring cup but the fluid pours off from the bottom and it is SO much easier that "skimming" with a spoon.
• Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half.
• Add the remaining chicken stock and taste. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
• Carve the chickens and serve .

HERB ROASTED CHICKEN WITH APPLES AND ONION

Steps:

• Heat oven to 375 degrees.
• Rinse chicken and dry inside and out with paper towels. Place in a large roasting pan. Season with half of the herbs and spices.
• Peel and cut onion into eighths. Place in bowl with the olive oil, water and the remainder of the herbs and spices. Mix well. Arrange around the chicken.
• Bake for 45 minutes.
• Core and cut apples into sixths. Remove chicken and onion from oven and add apples.
• Return to oven and bake for another 45 minutes or until chicken is browned and meat thermometer inserted into the thickest part of the chicken registers 180 degrees.
• Serve with baked yams or potatoes and a tossed salad.
• Serves 4.

ANNE BURRELL'S HERB-ROASTED CHICKEN RECIPE

Steps:

• Preparation Preheat oven to 450˚F. In a small bowl, combine rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips, carefully work your way under the skin of the chickens to separate the skin from the breast to form a pocket. Smear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly between both. Drizzle each chicken with more olive oil and massage the skin all over to coat with oil. Sprinkle each chicken generously with salt. Truss each chicken. Place the diced veggies, bay leaves and thyme in a roasting pan large enough to accommodate the 2 chickens without touching; a 9-by-13-inch roasting pan should work. Add 2 cups chicken stock and season generously with salt. Arrange chickens on top of the veggies in the roasting pan and place in the preheated oven. Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn brown. Lower the heat to 375˚F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. Check the level of liquid in the roasting pan: If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. The skin on the chickens should be very brown and crisp. Remove chickens from the oven and use an instant-read thermometer inserted in the crease between the thigh and breast, being careful to not touch the bone. The thermometer should read between 160˚F and 170˚F. If needed, return chickens to the oven for an additional 10 minutes and then check the temperature again. When chickens are done, remove from the roasting pan and place on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving. After removing chickens from the roasting pan, skim off excess fat from the surface of the liquid. (The easiest way to do this is to prop up one end of the pan, letting the fat run to the other end of the pan.) Put the roasting pan on a burner over medium heat, add the wine, and reduce by half. Add the remaining chicken stock and season to taste. For a smooth sauce, strain, or leave as is for a chunkier sauce. When the sauce has reached the desired consistency and flavor, remove from the heat and pour into desired serving vessel. To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. (This is also a sign that the chicken is cooked properly.) Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter. or on individual plates with the mashed potatoes and gravy.

POMMES CHEF ANNE W/ ANNE BURRELL - SECRETS OF A RESTAURANT CHEF

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
• Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
• Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
• Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
• Put the pan in the preheated oven and bake for 20 to 25 minutes.
• Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!
• After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom.
• We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
• Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.