Classic Roast Chicken
Since it is made everywhere, it may be a stretch to call roast chicken “French”—but not to call it one of the simplest of the world’s great recipes. There are three keys to success: One, pay attention to the technique; it works. Two, start with a good chicken (find a free range or kosher chicken you like and stick with it); without it, the technique is wasted. And three, use butter if at all possible; the difference is profound. You can use this technique or any of the variations with baby chicken (poussin) or Cornish hens.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Rub the chicken with the butter and season it with salt and pepper. Five minutes after turning on the oven, place a cast-iron or other heavy ovenproof skillet on a rack set low in the oven.
Step 2
When the oven is hot, about 10 minutes later, carefully place the chicken, breast side up, in the hot skillet. Roast, undisturbed, for 30 to 40 minutes, or until an instant-read thermometer inserted in the meaty part of the thigh registers 155°F. Remove from the oven, let rest 3 to 5 minutes, then carve and serve.
Roast Chicken with Tarragon (France)
Step 3
In step 1, make a compound butter of 4 tablespoons (1/2 stick) butter and 1 tablespoon chopped fresh tarragon leaves—simply mash them together. Rub this over the chicken—put some under the skin of the breast too—and put whatever remains in the bird’s cavity. In step 2, baste the bird with the pan juices about every 10 minutes. Because you will be opening the oven door periodically, the cooking time will increase somewhat.
Roast Chicken with Paprika (Central Europe)
Step 4
A very-good-looking bird: Follow the same method as for Roast Chicken with tarragon, using paprika to taste in place of the tarragon—about 1 teaspoon hot paprika or 1 tablespoon sweet or, better still, a combination. Rub the outside of the top of the bird with more paprika too.
Roast Chicken with Ponzu (Japan)
Step 5
Before roasting, season the chicken with salt and pepper and rub it with about 2 tablespoons of Ponzu (page 591). When the chicken is done, let it rest for a couple of minutes. Put about a cup of ponzu in a bowl or gravy boat. Carve the chicken, splash it with 2 or 3 tablespoons of the ponzu, and serve, passing the remaining ponzu at the table.
