Roasted Chicken

02. April 2006 Chicken 0

Adapted from Anthony Bourdain’s Poulet Roti

1 whole chicken, about 4 pounds, washed throughly and patted dry, excess fat removed, giblets reserved
half a lemon
1 medium onion, halved
1 sprig of thyme
1 sprig of rosemary
a handful of parsley, finely chopped
half a stick of butter, sliced
1 1/2 cups of white wine
salt and pepper

1. Preheat the oven 375º. Season the inside cavity of the chicken with salt and pepper. Put the lemon, half of the onion, thyme and rosemary inside. Truss the chicken with twine, “knees up, ass out.” (Check out the Les Halles Cookbook for a really good explanation.) Insert a slice of butter underneath the skin so that a few lumps sit on the bird’s breastbone. Season the outside with salt and pepper. (Try not to rip the skin.)
2. On a roasting pan, put the giblets with the other half of the onion and 1 cup of the wine. Place the chicken on a rack and on the pan. Roast for 30 minutes while basting often.
3. After 30 minutes, turn up the heat to 450º and cook for another 25 minutes. Poke the fat part of the thigh to see if the liquid that runs out is clear which means your bird is cooked. Remove the chicken from the oven and allow to rest on a chopping board for 15 minutes before carving.
4. Meanwhile, place the pan on the stove over high heat. Stir in remaining white wine and scrape the bottom to collect the fond. Bring the wine to a boil and cook until it is reduced by half. Discard the giblets and the onion and whisk in remaining butter. Stir in parsley and season with salt and pepper. Serve with chicken slices.