Selective Palate

As promised here is the traditional Sunday dinner I prepared. Like most every other foodie out there I watch Top Chef, though this season is not my favorite, I finally did start to get into it. I like Fabio he seems like a nice guy and I bet his food is homey and comforting. So when he won a few weeks ago with a traditionally roasted chicken I wanted to try it out and see how it compares with my own.

The only thing I did different from Fabio’s recipe was I rubbed the outside of the bird with some olive oil. Everything else I did exactly how written.

First I had to increase the cooking time; my bird was a nice size roaster 3-4lbs. Then the skin did not crisp up like I would have liked it to so at the end I increased the oven temperature, but still could not crisp it up enough, I did not want to over cook the bird. Over all the bird had a nice flavor and was moist and juicy but to be honest both M and I thought it wasn’t as good as my normal roast chicken.

With the chicken I made oven roasted carrots tossed with fresh thyme, olive oil, salt and pepper and crispy oven “fried” potatoes seasoned with some rosemary, olive oil, salt and pepper.

The meal was easy and tasty but I do have to wonder what he did to win that 1! Maybe I got something wrong but I doubt I will try it again.

Today I was cruising through Tastespotting for ideas on what to do with the roasting chicken I defrosted for dinner tonight. I didn’t want the same ‘ol same ‘ol roast chicken with lemon and thyme; though very yummy I was not in the mood for traditional. SO… I saw a recipe for a soy and ginger glazed bird that looked amazing! So my mind just went in that direction I just spruced it up a bit to my liking.

First I did quick counter brine with a simple solution of sugar, salt and cold water and let the bird swim in that for about an hour or so. Meanwhile I concocted the glaze! In a small sauce pot I simmered Chinese rice wine, brown sugar, soy sauce, ginger, garlic, chili sauce, worchestershire sauce, and a splash of rice wine vinegar until it became a thick syrup. Then I went to work on the chicken; I took it out of the brine and patted it completely dry. I gave it a good massage with oil and Chinese five spice (go easy, I only used a heaping teaspoon for the whole bird) and stuffed it with a few crushed cloves of garlic and a handful of ginger coins. Then I seared it in a large pan over high heat. Once brown on both sides I flipped it on it’s back slathered it with the glaze and popped it in a 400 degree preheated oven. I then basted it every ten minutes for 50 minutes. Let it rest for 10 and carved. I know this seems like a lot of work but it was well worth it. The skin was so crisp, meat so juicy, and the flavor so unique. Just what I was in the mood for!

I served it with steamed scallion jasmine rice and stir fried asparagus. Perfect meal for a chilly Vermont night.

Recipe:

3-4lb roasting chicken
1/2 cup kosher salt
1/4 cup sugar
4 cups cold water
teas. chinese five spice
2 tbsp. oil (canola, peanut, vegetable)
3-4 cloves garlic crushed
1/4 cup-1/2 cup ginger coins

Glaze:
1/2 cup chinese rice wine
1/4 cup tamari or soy sauce
1/4 cup worchestershire sauce
heaping teas. chili with garlic sauce or rooster sauce
2 tbsp. hoison sauce
1/4 cup dark brown sugar
good splash of rice wine vinegar
1/4 cup (or so) ginger coins
3 cloves smashed garlic

Combined salt, sugar, and water to dissolve. Add chicken and let sit at room temp for about an hour; you can brine longer if you want but make sure to refrigerate until 1 hour before cooking.

Preheat oven to 400. Retrieve chicken from brine and pat completely dry. Rub with about a tbsp. of the oil and the five spice. Stuff cavity with the crushed garlic and ginger coins; you can truss the bird if you like or tie the legs together but I never do, I just never seem to have the twine on hand. Heat a large oven proof pan with the remaining oil and sear the bird; making sure that each side consists of a leg and breast; about 5 minutes per side. Flip onto its back, liberally apply some glaze with a brush and transfer to the oven. Bast bird with the remaining glaze every ten minutes until internal temp. (inserted at the thigh) reads 155. Take out of oven and let rest for 10 minutes. Carve and enjoy!