Potatoes That Taste Better
than the Chicken
Jean-Georges VOngerichten http://www.marthastewart.com/350040/potatoes-taste-better-chicken
Serves 4
Ingredients
6 tablespoons unsalted butter *
Perhaps a little less butter/oil next time
6 tablespoons grapeseed oil or olive oil
2 pounds Yukon gold potatoes, peeled and cut into 1-inch
pieces, no smaller
1 whole (2 1/2- to 3-pound) chicken, wings removed (OR I use a 5 lb chicken and cook a little
longer)
Coarse salt and freshly ground black pepper
1 chicken liver
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, halved crosswise
Fleur de sel, for serving
Directions
Preheat oven to 450 degrees.
Butter a medium roasting pan with 3 tablespoons butter
and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season
chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic
inside cavity of chicken; using kitchen twine, tie legs together to enclose.
Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken
on top of potatoes on one of its sides.
Transfer roasting pan to oven and roast for 20 minutes.
Turn chicken onto its other side and continue roasting 20 minutes more. Turn
chicken, breast side up, and add 2 tablespoons water to pan; continue roasting
until juices run clear and the internal temperature reaches 165 degrees on an
instant-read thermometer, 10 to 20 minutes more.
Let chicken rest for 10 minutes. Drain much of the
oil/butter from the pan and put the potatoes back in the oven to crisp up for a
few minutes. Carve chicken in roasting
pan allowing the juices to combine with the potatoes. Serve from the roasting
pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.
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