This post is my first companion-piece to my Tasty Technique “show” on YouTube. I’ll have a companion for each show that I upload on the same day. I’ll start them all with “Companion” in the title so they can be easily searched for.
With that out of the way, I want to thank you for watching my first video, which can be located by clicking here. I really think roasting a whole chicken is a very valuable skill and can save a lot of money down the line. Fact is: buying a whole chicken is a whole lot cheaper than buying just parts…If you eat the whole thing. Anyway, here’s a quick breakdown of what I did and what you need to know.
I got a 3.5 pound chicken, labled as a “fryer” I believe. These are a good size to roast because they’re not too big that they dry out before everything gets cooked.
I used about 2 or 3 tablespoons of butter. It is true, I wanted to have some herbs or other flavorings, but I didn’t have any. Thyme, oregano, sage, garlic… These are all good things to put in the butter and I’ll show how to make a compound butter in another episode.
The cavity of the bird can and should be filled with aromatic veggies and herbs if you have it. It’s a really nice way to add aroma and flavor to the chicken if you have extra laying around in the fridge. If you use an herb in your butter, toss a sprig or two in the cavity and be rewarded.
The rice is a simple 2:1 ratio of water to rice for a “normal” product. You can play around with this depending on how dry you like your rice, but a well-cooked 2:1 yields a moist rice. Feel free to add in up to a tablespoon or so of butter to the water as it’s coming to a boil. I tend to opt-out, but it’s your choice. You could also substitute some or all of the water for something like chicken stock. If you use carton chicken stock, I would omit the salt from the water, you’d probably end up over-salting the dish.
For the pan sauce, I didn’t remove any of the accumulated fat from my pan. I should have. I had way too much and my roux (fat + flour) wasn’t thick enough. It’s not a big deal, but my sauce wasn’t as thick as I wanted. I used a white wine that I had on had for the sauce. Never use a wine that you wouldn’t also drink. Why would you want something you won’t drink in your food? It’s there to add some back-bone to the sauce, so you want to keep it on the heat to reduce it out a bit. This step is optional, you could just deglaze with some stock or even water if you wanted/didn’t have any wine on hand.
I know some of this may have seemed a little tricky, especially the sauce, but I can assure you it is not. Just start by roasting the chicken and not making a sauce. Then step up one day and do it. You’ll be glad you did, especially if you make a mistake. You can learn from it and see how to make a better sauce in the future. You can also do this with almost any meat, really…which I will of course cover in the future. I’m happy to answer any questions you have about this process, of course! Another thing about the chicken: I took it out of the oven at about 155 degrees and let it rest to coast up to 160-165 which is the appropriate temperature for chicken to be done. Anytime you cook meat, you should always let it rest 5-10 minutes after cooking it anyway to allow the internal juices to settle before cutting into. This will give you a juicy product, and also ensure that the appropriate cooking temperature is reached.
One final note: I know I didn’t show how to carve the chicken. I know. I’m sorry. Time required me to take out the piece I filmed on it, but to be honest, it wasn’t well-shot. I promise that I’ll cover this in a future show and it will be easier to follow than what I had.
Thanks for viewing and I’ll catch ya next week!