I made Joe's Provencal Braised Chicken last night and WOW....

A question about cooking this>>>

Is the skillet covered when it goes into the oven? Would seem to me it should be, since I'm not sure all of the chicken would be cooked in 30 minutes otherwise.

 
Yes, it is covered. I'm really cautious about overcooking chicken, since it will be reheated in the

sauce later, so I start checking it at about 25 minutes, but Randi found her chicken took an hour.

 
I didn't cover the pan, maybe that's why it took longer. I was careful not to

overcook it. DH doesn't like anything on bones and he loved it!

 
Sorry, I noticed the omission after it was too late to edit the recipe.

Sometimes it does take longer, depending on the quantity and the age of the bird.

 
Randi, I have the same problem with dh

He thinks I should only buy birds from the "Boneless Chicken Ranch".
Lately, he's had to put up with whole chickens though, as I try every roast chicken recipe I can find!
Next one will be one from ATK, with a layer of potatoes under. Then I may have to try this one.

 
Judy, the original recipe calls for a whole chicken. Same ingredients, but the parsley and half the

garlic are stuffed in the cavity. It cooks in a covered casserole for about 1-1/2 hours. By then, the veggies are already tender and the liquid reduced, so you just degrease, puree, and finish the sauce with the vinegar and tomato paste.

I find cooking it in pieces makes it so much easier to serve.

 
Thanks Joe....

I will keep all the tips in mind. Pieces are easier to deal with, but sometimes, I just want to see the whole bird, all browned and beautiful.

 
Judy, you sound like me, I adore making roast chicken. Care to share a

couple of your favorites?

p.s. LOVE the "Boneless Chicken Ranch"...cute one.

 
This is the recipe I'm currently stuck on....LOL. Rec: My Favorite Simple Roast Chicken

Lately, I don't even bother with the butter and mustard finish. Probably because I'm too busy picking off the delicious crispy/golden/salty chicken skin (major yum) to snack on while finishing the rest of the dinner. The bird is practically nude by the time it hits the table. ;o)

My Favorite Simple Roast Chicken

Mon Poulet Rôti
Editor's note: The recipe and introductory text below are excerpted from Thomas Keller's Bouchon. The publisher has given us special permission to display this recipe in the Epicurious database until
6/17/2005. If you'd like to refer to it beyond that date, please print out a copy.

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preheat the oven to 450̊F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying
out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes.
Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards.
Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Makes 2 to 4 servings.
Bouchon
2004
by Thomas Keller
Artisan

http://www.epicurious.com/recipes/recipe_views/views/231348

 
Your current favorite is also one of mine, but I also like REC: Lemon & Garlic Roast Chicken

This one is a bit more labor-intensive, but the results are worth it.

* Exported from MasterCook II *

Lemon And Garlic Roast Chicken

Recipe By : Ina Garten
Serving Size : 4 Preparation Time :2:00
Categories : Main Dishes, Poultry,
Tried & True

Amount Measure Ingredient -- Preparation Method

1 5-6 Lb. Roasting Chicken
Kosher Salt
Freshly Ground Black Pepper
1 Bunch Fresh Thyme
4 Lemons
3 Heads Garlic -- halved crosswise
2 Tablespoons Butter -- melted
1/2 Pound Bacon -- sliced
1 Cup White Wine
1/2 Cup Chicken Stock

Preheat oven to 425°F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough to garnish the chicken dish, 1 lemon halved, and 2 halves of the garlic. Brush the outside with the butter (I used a bit of olive oil instead) and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting for additional 1/2 hour, or until the juices run clear when you cut between the leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove the lemons and garlic to a small plate.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and stock, scraping up the browned bits, and bring to a boil. Reduce heat and simmer for 5 minutes or until reduced by half.
Slice the chicken on a platter. Garnish with the bacon, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with gravy.


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NOTES : This is one fantastic roast chicken!
I used only 1/4 pound bacon. I cut the slices in half.

 
Thanks for this. Oh boy, this is great, new roast chickie recipes to try. My hubby teases me

immensely...says I could eat chicken every night...lol. At least he smiles when he teases. ;o)
With these new recipes I have an excuse to make chicken more often (he's gonna love that line when I tell him!!).

 
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