As the long-awaited chill returns to the air, the time has come to begin closing the grill and head back into the kitchen. Oh how we’ve missed you, oven. What better way to get back into the long, warming meals that are soon to come than with a tried-and-true classic?
Having the ability to put an excellent roast chicken on the table is an ability that cannot be overstated. Mastering the art of roast chicken so that it doesn’t hit the table dry is equally important. Some cooks say you should brine your bird by soaking it in a salt-water solution that can be infused with herbs, garlic or wine. If you’re buying a basic chicken at the grocery, chances are the bird has already been injected with some salt water, so no brine is needed. However, if you get a kosher or organic bird, it’s not a bad idea to take the time to brine it. Another great way to keep it moist is to put flavoring agents like carrots, fresh herbs, citrus, onions and leeks into the cavity of the bird. I’m also a fan of high heat. How do you tell it’s done? I always wiggle the drumstick; if it’s relatively loose, I use a small knife to cut where the drumstick attaches to the body. If the juices run clear, I usually pull the bird out of the oven to let it sit – but I always check it with an instant read digital thermometer as well.
In this dish, the tang of the onion marries with the wintery spice of clove and bright sweetness of orange to infuse the chicken – and, indeed, your home – with aromas and flavors that will soothe any beast. The slightly vanilla quality of the cognac in the finishing sauce brings just a bit more nuance to this party. Welcome back, roasts and braises, welcome back.
Roast Chicken with Onion and Clove Courtesy of Dee Ryan
Serves 4 to 6
4 Tbsp. unsalted butter
1 orange
1 5- to 6-lb. roasting chicken
Kosher salt and freshly ground black pepper to taste
1 medium white onion
6 whole cloves
½ cup cognac
• Preheat the oven to 450 degrees.
• Melt the butter. Zest about 1 teaspoon of orange zest, and stir it into the melted butter.
• Remove the giblets from the bird, if necessary, and rinse the bird, inside and out. Thoroughly pat the bird dry, inside and outside, with paper towels.
• Liberally salt and pepper the inside cavity of the chicken (at least 2 tablespoons of salt and 1 tablespoon of pepper).
• Peel and quarter the onion, and stick 3 cloves into 2 quarters of the onion. Place the clove-studded onion quarters into the cavity of the chicken.
• Cut the orange in half; take half of the orange and cut it in half again. Place the 2 quarters of the orange into the cavity of the bird.
• Tie the legs together with kitchen string and brush the outside of the chicken with the melted butter. Sprinkle the chicken with 1 tablespoon of kosher salt and 1 teaspoon of pepper.
• Place the chicken in a roasting pan on a rack.*
• Put the bird (breast-side-up) on the rack and place it in the oven for about 1 hour, or until the juices run clear or a thermometer inserted into the thickest part of the breast reads 160 degrees. Remove from the oven.
• Using a large spoon or baster, bathe the chicken in the pan juices, and then remove it to a cutting board to rest. Carefully pour the drippings into a measuring cup and put the measuring cup into the refrigerator for about 15 minutes.
• Meanwhile, remove the orange and onion from the cavity of the chicken. Throw away the orange, but place the onions and cloves in a saucepan.
• Carve the chicken, removing the wings and legs first.
• Remove the measuring cup from the refrigerator and, using a spoon, remove the fat that has floated to the top. Pour the remaining drippings into the saucepan with the onion and clove. Squeeze the juice from the remaining orange half, along with the cognac, into the pan and place over low heat for about 3 minutes, stirring occasionally. Add salt and pepper if needed.
• Drizzle the sauce over the chicken when serving.
*If you do not have a rack, make a ring of rolled aluminum foil (about ½” thick) and put it at the bottom of your roasting pan.
This article appears in Sep 1-30, 2011.