Tuesday, February 2, 2010

Thomas Keller's Roast Chicken with Root Vegetables


I did this one straight off of Amateur Gourmet... and Adam Roberts has a fine enough description of it that I won't blather on about the dish too much. One thing I'll note is that a rutabaga is a yellow turnip, so when the recipe calls for rutabagas and turnips I assumed it meant yellow and purple turnips, since that's what Shaw's called what they carried... but here's the disambiguation page if you are as clueless about gardening as I am. Jicama is a kind of turnip? Who knew?


I actually overcooked it a bit... not pulling it out of the oven until the thickest part of the breast was cresting 165, but it was not dry and chalky at all and was still quite juicy. Not sure why that was... the chicken perhaps? I buy air chilled (e.g. Bell Evans) or kosher (e.g. Empire) chickens exclusively now and have generally found I have more leeway and don't need to brine. That makes sense for kosher chickens (which are salted), but I'm not sure it does for air chilled (which is what I used here)... but I'm pretty sure it wasn't my imagination.

I also threw the veggies back into the oven while the chicken rested for its 20 minutes... because I wanted a little more roasting action. Seemed kind of silly not to, but YMMV. Anyway, it came out great and I was thoroughly pleased.

P.S. Don't forget to make chicken stock from the carcass! I basically follow Ruhlman's advice from his oven turkey stock. Long slow simmering overnight is easiest in the oven (assuming your oven goes to 200 or below).