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My Improvisational Roast Chicken with Vegetables

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Boilermaker View Drop Down
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Joined: 23 July 2010
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    Posted: 26 December 2010 at 17:56
Not sure where to post this so I'll put in the French forum since I cooked it in my new Le Creuset French oven which is from France. 

Vive le France!



Since I got my new Le Creuset 9.5 qt. French oven, courtesy of Delta Airlines and their Skymiles marketplace program, I've been looking for any reason to use it.  Folks, this is a WONDERFUL piece of equipment, I like it so much that I used my remaining miles to order another, a 7 1/4 quart round French oven.

So...........

I decided to roast a chicken.  Wasn't sure how it would turn out so only took a couple of pics but I should have taken more since it turned out to be fantastic.

Here's what I did.....

I took a 5 pound chicken and rinsed it inside and out, patted it dry with paper towels and trimmed off the tail and the excess fat.  I took half a stick of softened butter (1/4 cup) and mixed it with a half teaspoon each of dried oregano and thyme.  I took the seasoned butter and rubbed it all over the bird, inside and out, and also under the skin then gave it a generous sprinkling of both freshly ground pepper and kosher salt.  In the body cavity I stuffed an orange which I had sliced in half, six cloves of peeled garlic, and a peeled onion.  I placed the bird, breast side up, in the roaster and put three strips of bacon over the breast.

Next, I made about a half a batch of Rivet's OMG taters using plenty of olive oil but only about a teaspoon of kosher salt.  I also peeled the potatoes versus leaving the skins on.  Once I had the OMG taters ready to go I added three sliced carrots, this was after I boiled the taters and at the same time as I mixed them with the olive oil and salt.  I'm not sure how to link posts but perhaps Rivet will link his OMG tater thread to this one.  I then spread the OMG taters and carrots around the bird in the roaster and then into the oven to roast, uncovered, at 425 degrees for 1 1/2 hours.  Halfway through the roasting I removed the bacon in order to allow the skin over the breast to brown nicely.

Here's the result.....


  
I then removed the bird and vegetables to let the bird rest for a few minutes and re-absorb its juices, at this time I took the orange halves out of the bird and squeezed them over the breast, I then skimmed as much fat as I could from the drippings and then deglazed the pan with about a pint of chicken stock and then thickened it with a bit of flour to make a nice gravy.  Cool pic of the chicken stock dripping into the pan, eh?  Couldn't do that again if we tried, my son took the pic while I deglazed.Smile



Sorry I didn't take more pics as this really did turn out to be fantastic.  The chicken was moist and flavorful and the OMG taters roasted with the chicken then served with the gravy were to die for.  Using Rivet's OMG taters while just cutting the salt back a bit on them since you will be salting the bird is definitely the way to go versus just slicing raw potatoes and roasting them with them with the bird.  The potatoes on top got a nice crust while those below cooked up in the chicken drippings tender and with loads of flavor, a wonderful contrast in the potatoes from the different areas of the roaster.  This got rave reviews from Mrs. Andy and the kiddies!  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2010 at 03:02
I took care of that link for you Andy.

OMG!! what a great picture...like you said, you could try that a thousand more times and never get it to come out that great!

Looks like you are going to love that Dutch oven as well my friend...your chicken looks absolutely scrumptious.
Go ahead...play with your food!
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