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Do you truss ? brine ? stuff ? |
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Margi Cintrano 
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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 Topic: Do you truss ? brine ? stuff ?Posted: 18 March 2013 at 06:18 |
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One of the most pleasant and yet simplest of dishes for a weekend, is a Roast Chicken or Roast Capon ... What is your technique ? Do you truss ? Do you brine ? Do you marinate for a couple of hours ? Do you stuff your birds ? Do you rub your bird´s exterior and interior ( and under skin ) with Evoo and dry herbs and spices ? Do you roast in oven ? Grill / BBQ ?
How do you prepare your´s and which are your seasonal fave sides to pair it with ? What do you sip wine wise with it ? Gravy from pan juices ?
*** One of my fave maincourses is roast Galician capon or a roast chicken. I roast in oven simply. I first rinse thoroughly, and then, let dry, and pat dry ... Then, I always rub my bird with Evoo and a selection of Provençal dry spices and dry and fresh herbs, the exterior and the interior and under the skin ...
A roasting pan - chicken pan juice gravy --- with white wine ...
SPRINGTIME:
*** Spring sides: grilled green or white wild aspargus, Mediterranean wide green beans or French string beans, a fabulous salad, ( never starches ), and / or spring time wild mushrooms ... sautéed or fried in Evoo zucchini drizzled with lemon ...
WINES: I tend to prefer a Pinot Noir sparkling Rosé Iberian Cava with my roast chicken; or a dry Lambrusco from Emilia Romagna ... I do not care much for white wines with roast chicken; or a Mono Varietal Red from Galicia´s Ribera Sacra region; 100% Mencia Red grape ---
SIDES:
*** Summer sides: just a marvelous salad ... beetroot, orange and drizzled with a vinaigrette, and a mango salad with magenta oak leaf lettuce or similar ... arugula and radicchio ...
*** Autumn sides: wild mushrooms or a root vegetable or grilled assorted veggies in Balsamic with Evoo and sea salt ...
*** Winter sides: red and green cardoon ... green veggies in season, for example, chard, spinach, and red bell peppers / green bell peppers ...
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gonefishin
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Joined: 20 September 2012 Status: Offline Points: 1778 |
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Posted: 18 March 2013 at 06:45 |
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Roasted Chicken is one of my favorite dishes. I don't know if I really have a set method for preparing it though. Some guidelines I seem to adhere to do show my preferences. Rinse, dry of course...this is like saying I'm going to have my protective gear on when I have to work. Of course I am. Okay, so rinse, dry...then rub with oil and season. Seasoning could be anything from a simple salt and pepper, Bbq style rub, lemon herb and garlic...on and on. Cooking it I prefer to use dry heat, so oven roasting, Weber grill, rotisserie grill. I will also smoke a bird too...but I consider that a different product than what I have in my mouths eye.
Sides? I think it depends on the season...but really for me I'm not picky. Summer time I'll go heavy on the vegetables and winter I'll probably have mashed potatoes and homemade chicken gravy every single time (I can make a meal out of mashed potatoes and a good gravy any day of the week!). Drink? Most times it's not much of a thought...we'll cook this for our regular meal after the kids get off school or what have you. So I suppose water in winter and Iced Tea in the warmer months. That's about it... |
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 18 March 2013 at 06:53 |
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Thanks Dan for your feedback. I am sure your roast chicken in your stunning state of the art Webber is fanstastic ... Of course, us city slicker folks, have a disadvantage when it comes to having BBQ / Outdoor Grilling ... Impossible ... We can get a " fine " ... even on our own terraces ... and we rent, so we do not know the by-laws of the condiminium, as we just rent in Madrid ... as we own our apartment in a tiny historic port town, on Gargano, Puglia ...
So, we have a Hibachi, however, it is still too cold here to hang out on terrace ( open air ) ...
Have to be cautious as neighbors could complain and call the Police ... The Vet is going to check into the laws related to Hibachi use on rental terraces ...
Truly, this is the main disadvantage of renting ...
Margi.
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 18 March 2013 at 07:16 |
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I do not wash chickens.
While we have no standard way of flavoring it, the procedure is pretty much the same. Dry the brid well, inside and out. Spread a compound butter (anchovy is preferred) all over the bird, between the skin and the flesh. Salt and pepper the outside.
If we're roasting in the oven the bird stays whole. If using the grill (much the preferred method) we butterfly the bird for more even cooking.
Sides? Whatever strikes our fancy at the time. It's hard to beat garlic mashed potatoes and asparagus, though. Or a luchun kugle and steamed Asian greens. Or.......
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TasunkaWitko
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Posted: 18 March 2013 at 07:44 |
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Poulet aux Quarante Gousses d'Ail is my favourite way to roast chicken, but I've also become a fan of brining lately, using Richtee's Mad Hunky Poultry Brine:
It's good - damn good, and fool-proof. Your chicken will not be "overly" salty, and it won't be mushy, either. But it will have all the flavours you love about poultry - taken to a delicious level - and your poultry will always be juicy, tender and just right.
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 18 March 2013 at 07:47 |
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Brook,
Thanks for your contribution.
I had started this thread, as I thought it would be a help mate, to those in need of some suggestions, and assistance ... and perhaps also new members too shy to ask ... and just to have a file on FOTW, of ROASTING CHICKEN SUGGESTIONS ...
Appreciate your feedback;
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 18 March 2013 at 07:55 |
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Tas, Good Afternoon, Shall definitely take a look at your suggestions; they sound very up my alley !
 I like roast chicken, and many times, I have it when alone at home or at office ... we chip in and I do it there ...
If I do it at home, the Vet comes at 16.00 - 16.30 and lunch is ready ...
So, for ease and lack of time, as back to deadlines for April 1st edition; I am at computer ...
Also just published for an expat Italian based English publication too ... and they are very interested in my proposal for a Restaurant Review Column in Italia´s Countryside --- out of city destinations !!!
Kind regards and Hope you are feeling better ...
Margi
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 18 March 2013 at 08:37 |
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Tas, Checked out both your links, and I left a note for you on your friend´s fabulous chicken recipe. It is very much a Mediterranean slanted recipe employing Provençal herbs, evoo and lemon juice ! VERY Italian too ...
I also looked at the Brine, however, shipping is prohibitive ... it is double the price of the brine.
However, we have a retail establishment called Taste of America here in Madrid about 25 years, and one that just opened in Barcelona ... I can see, if they have it !
Thanks for your feedback.
Marge.
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TasunkaWitko
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Posted: 18 March 2013 at 08:40 |
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Margi - Richtee, the owner of Mad Hunky Meats, is a member here at FotW; if you contact him, I am positive that he will try to find a way to send you a sample at reduced or no cost, so that you can give it a try and evaluate it.
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 18 March 2013 at 08:43 |
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Great idea, Tas ...
It is a bit awkard, however, I do have some " bargaining power " ... I could do a mini report on his products as an exchange !! ?
No harm in writing him and providing him with my magazine website address ... Afterall, there are 500,000 British expats living in Iberia, and 160,000 American expats ... plus, the Scandinavians, Irish, Scottish, Aussies and Canadians too ! I go to the Canadian Embassy Christmas Party yearly and the British Ladies ...
In addition to the USA one ...
Certainly, would make for some stunning roast chicken I am sure !
Shall keep you abreast of what he mentions ... Thanks in advance.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
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Posted: 18 March 2013 at 08:55 |
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His brine is very good for poultry, plus the dry rub that he produces is also VERY good stuff. I got to thinking that it has a very good Spanish/Mediterranean profile, too - bold, robust and spicy without being "too" hot. I beleive you would enjoy it on jsut about anything that you would care to cook - plus, I've been thinking lately that it would also make a good base for chorizo, as well - if/when you try it, you will see what I mean - very good stuff.
Rich is a very classy guy with a truly good product - he would very much be worth a feature at Guidepost.
I'll bring this thread to his attention, and see if I can get the two of you connected.....
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Margi Cintrano
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Posted: 18 March 2013 at 09:34 |
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Tas and Ritchie,
I believe it is going to be quite a roast chicken feast on our terrace in April ... when it is a bit warmer ...
Spanish fresh sausages in Mad Hunky, sounds like a great " tapita " ! I am sure we could manage that in a small " cazuelita " as a starter to kick off the roast chicken ... A great Spanish chapata to dunk and dip and a wonderful oak aged red wine or a sparkling cava pinot noir ...
I look forward ... and thanks again, and shall let u know when I receive ... Sent my address and cell phone in PM to you.
I shall also make a little bus ride over to TASTE OF AMERICA; they are a retail operation, that have been here about 20 to 25 years, and just opened in Barcelona --- they may be interested in the product !!! ??? Nothing ventured, nothing gained is my philosophy; the shop is owned by a couple; one American and one Spaniard ...
Kindest. Marge.
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