oh my god.
this the best roasted chicken. and I am not kidding.
While everyone is busy planning for Thanksgiving dinner with turkey and cranberry sauce next week- I couldn't resist the temptation and made the famous Jacques Pépin's delicious, quick roasted chicken. Since I am going to Colorado to spend thanksgiving with my friends, I decided to celebrate pre-Thanksgiving with chicken which was extremely tender, moist, and done within 45 minutes maximum.
Its more about the technique he uses to cut the chicken rather than the marinade. You need to split and flatten the chicken by cutting between the joints of the leg and the shoulder. This method reduces the cooking time by half and which is probably why the chicken stays so juicy and flavorful. Check this link for video on how to cut the chicken and his recipe.
|About 4 lbs of fresh chicken, from Central Market|
Recipe for the marinade
In a bowl combine:
4 garlic cloves, minced
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon each assortment of dried herbs- parsley, basil, rosemary
2 tablespoon mustard
2 tablespoon olive oil or vegetable oil
2 tablespoon vinegar
2 tablespoon dry white wine
1 tablespoon soy sauce
1 teaspoon Valentina hot sauce
|Turn the chicken breast down and spread it with half of the marinate. Set the chicken in a large skillet skin side up; spread with the remaining mixture.|
you can throw in tomatoes, onions, potatoes too!
The original recipe calls for 30 minutes but it took mine little longer than that.
Allow it to rest for few minutes then cut them into pieces
For the gravy:Combine: 1/4 cup water, 1 tablespoon butter, 2-3 tablespoon all-purpose flour, drippings from the chicken.
I thoroughly enjoyed every bite of this chicken.. both tender and big on flavor.