I’ve been wanting to not use this as a “Bad Photo Sunday” recipe – because this is one of the best roast chickens I’ve ever had. I don’t think the chicken itself looks bad, but the problem with this photo is that I don’t have a large serving plate for a chicken. I can’t put it on a pretty plate and arrange all of the vegetables or garnish around the chicken. I really need to get a large serving plate…
This was honestly so good. And, this was the first whole chicken that I had ever roasted. If I would have known how easy it was before, I wouldn’t have put it off for so long. And not only is it easy, but it gives you leftovers for the rest of the week!
I couldn’t decide between this recipe and a recipe for chicken with 40 cloves of garlic, so I made my husband decide. This was all a new concept to me – not only my first time roasting a chicken, but the recipe has you brining the chicken before you cook it. I’m not sure if it was the brining, or what it was, but this was such a moist and flavorful chicken.
To go along with the chicken is a jus made from the pan drippings. I loved the jus, and thought it added something special to the meal, but the bad thing about it is that you can’t have your roasted veggies in with the chicken. (Because the veggies would absorb the drippings, and you need them to make the jus.) So I just roasted vegetables in the oven along side the chicken, instead of in the pan with it.
Garlic-Rosemary Roast Chicken with Jus
from The New Best Recipe
Chicken and Brine
1/2 cup table salt
10 cloves of garlic unpeeled
3 sprigs fresh rosemary
1 whole chicken (3 1/2 to 4 lbs), trimmed of excess fat, chicken rinsed and patted dry, giblets removed and reserved for another use
2 teaspoons minced fresh rosemary
2 medium cloves of garlic minced or pressed through garlic press (2 teaspoons)
1/8 teaspoon table salt
ground black pepper
1 tablespoon extra-virgin olive oil plus extra for brushing chicken
10 cloves of medium-large garlic unpeeled
1/2 teaspoon extra-virgin olive oil
1 3/4 cups low-sodium chicken broth
1/2 cup water
1/4 cup dry white wine or vermouth
1 sprig fresh rosemary
ground black pepper
1. FOR THE CHICKEN AND BRINE: Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stockpot and stir in 2 cups hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 quarts cold tap water and stir until salt is dissolved. Submerge chicken in brine and refrigerate 1 hour.
2. Remove chicken from brine and pat dry with paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set V-rack in small roasting pan and lightly spray rack with nonstick cooking spray.
3. FOR THE PASTE: Stir together rosemary, garlic, salt, 1/4 teaspoon pepper, and 1 tablespoon oil in small bowl. Rub about 1 1/2 teaspoons of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh by rubbing surface of skin (see illustrations 1 through 3, page 11). Tie ends of drumsticks together with kitchen twine and tuck wings behind back. Rub all sides of chicken with 2 teaspoons oil and season with pepper. Set chicken breast-side down on prepared V-rack and roast 15 minutes.
4. FOR THE JUS: While chicken is roasting, toss garlic cloves with 1/2 teaspoon oil; after chicken has roasted 15 minutes, scatter cloves in pan and continue to roast 15 minutes longer.
5. Remove roasting pan from oven; decrease oven temperature to 375 degrees. Using tongs or wads of paper towels, rotate chicken breast-side up; brush breast with 1 teaspoon oil. Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown and instant-read thermometer inserted into thickest part of breast and thigh registers about 160 and 175 degrees, respectively, adding more water to roasting pan if liquid evaporates. Tip V-rack to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
6. Remove garlic cloves to cutting board. Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup. Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork. Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water). Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes. Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste. Carve chicken and serve with jus.