Friday, November 1, 2013

FFWD - Hurry-Up-and-Wait Roast Chicken

 



This week's French Friday with Dorie recipe is Hurry-Up-and-Wait Roast Chicken.  It's just a classic roast chicken, rubbed with salt and the cavity filled with lemon and herbs if you like, but cooked rapidly at high temperature and then allowed to rest for half an hour or so to allow the juices to run back into the chicken.

Here is my patiently waiting, upended chicken (I upended it both ways as I was not clear on which way was best): 

 
 
The resulting chicken had crispy skin and was lovely and moist.
 
I served my chicken with stir fried veges and alas, discarded that crispy skin.  I also made the sauce using the pan juices and water, which I thickened with a dessertspoonful of plain flour.
 
What else is there to say - this was roast chicken in the classical way.  To see what the other Doristas thought, visit the LYL section of the FFWD website.


16 comments:

Cher Rockwell said...

Yes - this was good and simple, wasn't it?

Mardi Michels said...

This one was tasty for sure but tricky to manoeuvre in the oven. Yours looks lovely!

Emily said...

Agree with Cher, good and simple!

Kari said...

The roast's name makes me giggle :-)

CQUEK said...

i am ready ... for that..

Kathy said...

This was such a delicious and simple meal…for two nights at my house! Yours looks yummy!

Rose said...

Oh dear, I think my husband would cry if he heard that someone had discarded that lovely skin.

Liz Berg said...

Yeah, it was a balancing act, wasn't it? Glad you enjoyed...even though you had such good restraint and didn't eat the skin :)

~~louise~~ said...

You resisted that crispy skin??? Kudos to YOU! I don't know that I could have done it. What am I saying, I haven't yet, lol...

Thanks for sharing, Cakelaw...Your chicken looks just right!

Lorraine @ Not Quite Nigella said...

I love the look of that chicken and the upturning act makes perfect sense! :D

Andrea_TheKitchenLioness said...

Beautiful Roast Chicken with that lovely green broccoli! Your blue dinner plate really offsets the colors of your fabulous food!
Have a great weekend!

Christy said...

Lovely and so simple - sometimes the best things in life are those that are the simplest! (Okay, the chicken gymnastics maybe not the simplest technique, but once you get the hang of it not so bad). My sous chef discards the skin too - he prefers no bones and skinless when it comes to chicken, unless I get a good Poulet Bleu or Capon.

dentistvschef said...

Nice thicks, i can't wait to give it a try!

tricia s. said...

I made the sauce also and we enjoyed it. I wondered about adding flour but passed just to see what it would end up like- yummy but,duh, thin :) Still great and just a matter of taste. Gorgeous color on that bird !

Betsy said...

Your chicken looks great, especially the shot where the chicken is doing a headstand. My skin didn't crisp up much, which prevented me from eating it, which might be a good thing...

Teresa said...

Yours browned so beautifully! I really liked the way this recipe turned out - totally worth the turns in the oven!