Friday, November 12, 2010
French Fridays with Dorie- Roast Chicken for Les Paresseux
Roast chicken is one of those kitchen basics that I've never been able to master. Mine is usually passable, but often dry and flavorless. So Dorie's version, Roast Chicken for Les Paresseux- lazy people- was my choice this week for French Fridays with Dorie. The recipe was incredibly easy, and I'd have to say that it's as perfect for busy people as it is for lazy ones.
The verdict? A keeper! Roast in my trusty cast iron dutch oven- with rosemary, thyme, oregano and garlic- that one little bird made the whole house smell divine. Potatoes and carrots added about halfway through the cooking time were perfectly done. (The carrots were like candy- please don't skip them! Next time I'll add more.) I let my bird rest upside down for a few minutes before serving, and even the breast meat (that I normally eschew) made lovely moist flavorful slices.
This recipe includes what Dorie calls "the bread trick." A thick slice of bread is placed in the dutch oven under the chicken, so that it absorbs the chicken drippings and gets browned and crispy. Many who have reviewed this recipe have loved the bread, but alas I can not count myself in the number. Maybe my palate is not as refined as it should be for this to be considered a treat, as I didn't care for it even spread with the luscious creamy roast garlic or the tasty liver that was tucked inside my lovely organic bird. It was beautifully browned and crisp on the bottom, but soggy where the chicken lay on it. And it just didn't appeal to me. Sorry Dorie.
But the chicken? It was absolutely lovely and I'll definitely make it again exactly as I did this one. Whether lazy or busy, it would be the perfect choice for a dinner that doesn't need to be fussed over. This recipe can be found in Dorie Greenspan's newest book, Around My French Table. To see what others have made this week, visit French Fridays with Dorie!