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.

at

16 comments:

  1. Cher RockwellNovember 1, 2013 at 11:10 AM

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

    ReplyDelete
  2. Mardi MichelsNovember 1, 2013 at 11:48 AM

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

    ReplyDelete
  3. EmilyNovember 1, 2013 at 6:20 PM

    Agree with Cher, good and simple!

    ReplyDelete
  4. KariNovember 1, 2013 at 8:49 PM

    The roast's name makes me giggle :-)

    ReplyDelete
  5. CQUEKNovember 1, 2013 at 9:43 PM

    i am ready ... for that..

    ReplyDelete
  6. KathyNovember 2, 2013 at 7:06 AM

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

    ReplyDelete
  7. RoseNovember 2, 2013 at 8:00 AM

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

    ReplyDelete
  8. Liz That Skinny Chick Can BakeNovember 2, 2013 at 8:21 AM

    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 :)

    ReplyDelete
  9. ~~louise~~November 2, 2013 at 9:43 AM

    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!

    ReplyDelete
  10. Lorraine @ Not Quite NigellaNovember 2, 2013 at 5:40 PM

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

    ReplyDelete
  11. Andrea_TheKitchenLionessNovember 2, 2013 at 10:38 PM

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

    ReplyDelete
  12. ChristyNovember 3, 2013 at 2:13 AM

    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.

    ReplyDelete
  13. AnonymousNovember 3, 2013 at 6:29 PM

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

    ReplyDelete
  14. tricia s.November 4, 2013 at 1:26 AM

    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 !

    ReplyDelete
  15. BetsyNovember 4, 2013 at 12:32 PM

    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...

    ReplyDelete
  16. TeresaNovember 27, 2013 at 9:17 PM

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

    ReplyDelete

Thanks for dropping by!