I know I've disappeared for a while. February has been a bit crazy. I've been cooking - visiting old favorites like pierogies, sourdough chocolate waffles, and potato kugel and tested a few not so good new ones. I also have another batch of sauerkraut fermenting. So things have been busy. I think I've been a little lazy about posting. But I promise you this one was worth the wait (were you really waiting??).
Faux-tisserie Chicken (Adapted from BonAppetit)
2 t fennel seeds
1/4 t red pepper flakes*
2 T majoram, and 4 sprigs
2T thyme, and 4 sprigs
1T salt
1/2 t pepper
3T olive oil
about 3lb whole chicken
1 lemon, quartered
1 head garlic, halved
Grind fennel and pepper in a mortar and pestle. Combine with other herbs, salt/pepper and olive oil. Rub chicken inside and out with the spice mixture. Stuff lemon, garlic, marjoram, and thyme sprigs into the chicken. Place on rimmed baking dish and cook for 3 hours at 300. Baste chicken every hour, until tender and browned.
This chicken comes out so moist, tender, and flavorful. I did not have that many drippings to baste until the last hour or so. I would have preferred if the skin was a tad bit more crisped and browned. Next time I would slap a little bit more oil on the skin if by hour two there were not enough drippings.
I first heard about this recipe on the BonAppetit podcast. Sometimes I don't listen to the whole podcast because I find some of them a little too "foodie." Sort of this-is-the-new-hot-thing-and-aren't-I-cool-for-liking-it kind of thing. (Of course, I'm not cool because I used the word cool). I get very annoyed and switch back to listening to "the boys" (Stuff You Should Know). But this particular podcast (I don't remember which one) mentioned slow roasting and it sounded interesting.
The original recipe had Yukon Gold potatoes roasting with the chicken. I'm sure that would be good too, but I didn't have any so the chicken went solo. It does take 3 hours, but it's perfect for one of those bumming around the house days. Go and try it.
*You know I'm a big baby about heat so feel free to add the full 1t that was in the original recipe
Faux-tisserie Chicken (Adapted from BonAppetit)
2 t fennel seeds
1/4 t red pepper flakes*
2 T majoram, and 4 sprigs
2T thyme, and 4 sprigs
1T salt
1/2 t pepper
3T olive oil
about 3lb whole chicken
1 lemon, quartered
1 head garlic, halved
This chicken comes out so moist, tender, and flavorful. I did not have that many drippings to baste until the last hour or so. I would have preferred if the skin was a tad bit more crisped and browned. Next time I would slap a little bit more oil on the skin if by hour two there were not enough drippings.
I first heard about this recipe on the BonAppetit podcast. Sometimes I don't listen to the whole podcast because I find some of them a little too "foodie." Sort of this-is-the-new-hot-thing-and-aren't-I-cool-for-liking-it kind of thing. (Of course, I'm not cool because I used the word cool). I get very annoyed and switch back to listening to "the boys" (Stuff You Should Know). But this particular podcast (I don't remember which one) mentioned slow roasting and it sounded interesting.
The original recipe had Yukon Gold potatoes roasting with the chicken. I'm sure that would be good too, but I didn't have any so the chicken went solo. It does take 3 hours, but it's perfect for one of those bumming around the house days. Go and try it.
*You know I'm a big baby about heat so feel free to add the full 1t that was in the original recipe
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