Rotisserie Chicken-done your way, right away!

Nothing compares to a home roasted chicken!  If you haven't done this before, now is the time. I have included several techniques from Thomas Kellers Ad hoc and Bouchon cookbooks to give you a few options. 


First, when shopping for a whole chicken, look for one between 2-4 lbs. This is a perfect size for 2-4 people with leftovers.  You have a couple of options when roasting the chicken.  You can prepare it the same day or prep it in advance. 

Let stand room temperature between 30 min-2 hours (or until the chicken is room temp). Rinse it inside and out and dry thoroughly with paper towels. The drier it is the less steam it will produce, resulting in a crispy exterior. Stuff it with whole peeled garlic or herbs of choice and truss it. 

Trussing doesn’t have to be perfect. Some variations leave the wings flopped away from the body and the other pulls it close. I prefer keeping them close, but not required, since Thomas Keller shows it the first way.  Either way the point is to get your chicken (mainly breast and drumsticks) pulled close together to avoid drying it out. You’ll notice an immediate difference in its presentation once you tie it. Once it is trussed, generously sprinkle kosher salt and pepper over it. Don’t be shy!


 Here are some step-by-step photos to help you truss the chicken:

You'll need twine to truss the chicken.  Most kitchen stores carry it.
This spool was purchased at Sur La Table.

  

Variation 1:  Tuck the wings and place twine below wings

Variation 2:  Tuck the wings, but place twine underneath.  (Wilson preferred method)

Bring twine forward and tie knot at the breast.  This will cause it to plump.

Once the knot is secure, wrap twine beneath drumsticks. 

Next, tie another knot to secure the drumsticks. 

Once the knots are secure cut the excess twine.  The chicken is either ready
to be roasted or can be refrigerated uncovered for 1-2 days to dry out the skin.

Once the chicken is trussed, place it in a roasting pan or on a bed of your favorite vegetables (red potatoes, leeks, yellow onions, carrots, turnips, rutabagas, etc.) tossed in canola oil/salt/pepper. I prefer these two methods (pan or veggies) as this prevents grease splatter and seasons your vegetables wonderfully. 


Chef Keller recommends roasting in a cast iron pan.   I tried this one and it caused an oily disaster inside the oven.  Maybe I didn’t dry the chicken enough, but it was so messy that I'm not willing to try it again.  I'd only suggest using a cast iron pan if you prep a day or two prior and have left the chicken uncovered in your refrigerator to dry the exterior and give you that crunchy skin you’ve always dreamed of.  If you choose to do this, wait to season liberally with salt and pepper right before roasting. 

Cooking variations found throughout Thomas Keller's cookbooks:

4 lbs—475F for 25 min, then reduce to 400F for an additional 45 min

2-3 lbs—450F for 50-60 min

2-2.5 lbs—475F for 40 min

Tips: Check the temperature of the chicken after 30 minutes and then every 5-10 minutes or so between the leg and thigh. Should read 155F-160F and juices run clear.

I’ve found the times listed above to be more then enough. Last week we roasted a 4lb chicken and after 50 minutes the chicken read 193F.  I almost freaked out but stopped when we cut our first piece. It was still incredibly juicy!

Most importantly, wait at least 15 min after you remove the chicken from the oven to cut it. This gives the meat enough time to soak up all its juices, otherwise, it will end up all over your carving board.

If you make this once you’ll never go back to grocery store rotisseries. It’s fresh, simple, and delicious!  Enjoy!

-Kurtis

Putting the "right brain" to work

Last week I started my 4th class at Le Cordon Bleu:  Advanced Pattisserie (aka Plated Desserts).  I will be honest.  I do not proclaim to be the most creative person.  In fact, if I had to describe myself, "creative" probably would not land on a list of top 100 descriptions of Evangeline.   The best way to describe me would be to use an acronym:   OCD...optimistic, conscientious & dedicated.  You might think the acronym represents something else.  That too, I'll claim as a pretty accurate description of me; especially considering that lately the most stressful thing in my life right now is coming up with creative ways to plate my desserts.  (I know that last sentence probably makes you want to slap me.)  To say that I obsessed last week over plating ideas is truly an understatement.  

I am perplexed that when confronted with a dessert and a plate I lock up.  My brain freezes and I encounter what I'm dubbing as "platers block." For some strange reason I can't seem to find inspiration to pull the items together to create an "expensive" looking dessert.  In spite of my love for eating desserts, passion for baking, and zeal for photographing them I am learning that plating requires the use of a whole different part of my brain. Literally.  

I decided to take a few online tests to see if my gut feeling was right.  Sure enough, the first test I took rated that I was 58% left brained.  Thinking that maybe I was one of those "middle" brained people I decided I needed to take a second test.  This time the test consisted of 18 questions in which I unknowingly selected all the "left" brain responses .  If I averaged those scores it would make me about 78% left brained.  To be honest, I believe it!  

According to my new instructor, each of us will begin to develop our own style for plating desserts over time.   I find it interesting that the Chef believes that each of us has the capability of being creative.   What he said  reminded me of a quote by Michaelango,

“In every block of marble I see a statue as plain as though it stood before me, shaped and perfect in attitude and action. I have only to hew away the rough walls that imprison the lovely apparition to reveal it to the other eyes as mine see it.”

  Michelangelo started with something as simple as marble, but he knew that inside was a beautiful sculpture just waiting to be revealed.  In some way, I feel like I can relate to this quote.  I'm looking forward to chipping away the rigid pieces of my brain and unleashing my creative mind.  I know that deep inside there is some creativity within me.  I do have at least 22% of my "right" brain functioning.  I  just hope that this class lets me reveal it for others to see. 


For now, here are just a few of the desserts I've plated & presented to the Chef:

Creme Brulee

My first plated dessert of the term:  Creme Brulee served with
tuile cookie, caramel lattice & chocolate sauce

Creme Caramel with Blueberry Coulis & Candied Orange Peel

Here's what I presented to the Chef...I was not happy so when I got home...

I served Kurtis this version.  I liked this one MUCH better

Cheesecakes

Plain Cheesecake rolled in graham crackers drizzled with chocolate sauce

Plain Cheesecake rolled in graham crackers topped with blueberry coulis
& served with toasted graham cracker crumbles.