Blue Plate Bachelor

If I asked you to find me a stick to beat this with, you’d have to say “I’m sorry Mr. the Bachelor, I can do no such thing, as this cannot be beat with a stick.”

If you bring this to the table grown men will tear up and women will swoon.

You will need:

• A good heavy roasting pan, which is safe for use on the stove top and in the oven (I prefer a heavy, well seasoned cast iron skillet)
• A 4-5 pound ‘whole frier’ chicken. Choose organic or free range. Feel good about yourself.
• 1 tablespoon of extra virgin olive oil.
• 1 tablespoon of soy sauce
• 1 medium to large lemon
• Salt and pepper to taste
• 1 cup cheap red wine (3 buck Chuck)
• 1 pat of butter (not margarine, butter.)

Start by setting your oven to 375 degrees. Layout a couple of paper towels, have a couple more handy.

Remove the chicken from its packaging, and rinse well under cold running water. Remove any parts (necks, gizzards, etc) and discard (unless you’re adventurous and want to make chicken stock)

Lay the chicken down on paper towels, and pat dry with paper towels. Place the chicken in your roasting pan, breast side up.

Discard the paper towels, and wash your hands.

In a small mixing bowl mix salt and pepper, olive oil, soy sauce, and the juice of the lemon. Mix this together well. Brush or spoon this mixture over the chicken in the roasting pan. If desired, stuff the chicken with the remaining lemon halves (this will flavor and perfume the chicken).

Place chicken into the oven, and allow it to roast for 1 hour, 50 minutes to 2 hours.

Check for doneness with a meat thermometer or by inserting a fork in the lowest, deepest part of the thigh. If juices run completely clear, the chicken is likely done.

Remove chicken from the oven, carefully lift the chicken onto a serving plate.

Allow the chicken to rest for 15 to 20 minutes. This will help the meat to retain its juices.

After the chicken has rested, move the roasting pan to the stove top. Remove (or scrape out) any bits of chicken so only the juices remain.

Add 1 cup of cheap red wine and one pat of butter.

Bring this sauce to a boil, whisking or stirring with a fork, until it’s reduced by half. Remove from heat.

Carve chicken and serve, drizzle sauce over each serving.

Bask in praise.

This entry was posted Monday, July 26th, 2004 at 10:28 pm and is filed under Food. Responses are currently closed, but you can trackback from your own site.