Jacques Pépin Quick Roasted Chicken

Nov 16, 2012
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


 
You can use marinade of your choice or follow Jacques recipe. I slightly adapted his recipe.



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.



Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 35-40 minutes, until the skin is browned and the chicken is cooked through.

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.


9 comments:

  1. Woah thanks for the tutorial! As much as I love chicken and cooking, I have always been a bit daunted by cooking a whole chicken! This makes the whole process seem a lot more doable...and perfect timing with Thanksgiving around the corner! Whole turkeys aren't freely available here so chicken is my next best alternative. And one thing's for sure, all those leftovers are bound to come in handy :)!

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    1. this was pretty easy and loved how fast it was done..Leftovers are always welcome :) happy thanksgiving.

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  2. This looks simple enough! thanks for sharing. We are doing a chicken for thanksgiving!

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    1. this was fairly simple to do and the end result is very delicious. Hope you will like it :)

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  3. Dixya - your chicken looks amazing. I love the marinade. I have no idea how to roast a chicken, but I need to start hosting these parties and try doing so one day. Love rosemary and Olive Oil. Happy Thanksgiving.

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  4. This sure will be a great hit for parties and it takes very little time compared to traditional methods. Let me know how you like it. Happy Thanksgiving to you too.

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  5. This chicken sounds incredible! Jacques Pepin is one of the best chefs.

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  6. We have done Thomas Keller's roasted chicken but not Jacques Pepin's. I'm definitely intrigued by the idea of cutting down the cooking time and love the pan sauce on the side!

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