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Post by annettecinca on Jul 9, 2008 10:03:06 GMT -5
Sunshine, I made this for dinner last night, and it was yummy! Just as promised--perfectly browned, tender and juicy. The potatoes were heavenly too. I even broke out my rationed fleur de sel for the preparation This recipe is a keeper--thanks bunches ;D
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Post by sunshine817 on Jul 9, 2008 11:22:59 GMT -5
You're so welcome! Glad it turned out well for you.
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Post by Anne on Jul 27, 2008 12:03:30 GMT -5
I realize that I haven't cooked a whole chicken for such a long time and also I was so taken with this V-rack device question , that I didn't even think about the "tournebroche" . Tournebroche is this long metal stick (spit ?) that one fixes into the oven and it then turns like in a sort of miniature rôtisserie . It comes standard with any oven that you buy here . Don't you guys have it or is your way of cooking chicken better ? (well, I guess that your way brings less greasy projections inside the oven, to begin with ...)
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Post by Becky (Berkeleytravelers) on Jul 27, 2008 13:07:15 GMT -5
Anne, in the US a turning spit in the oven would be considered a fancy upgrade - hardly anyone gets them (and I would have my doubts about how many people who have them, actually use them!) But, if you have something like that I'm sure it would work (and if the oven is self-cleaning, that would take care of the grease spatters as well). Please, do let us know how it works out if you try it!
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Post by Jody on Jul 27, 2008 15:19:18 GMT -5
Becky, you're right/ One of my stoves had a spit and I never used it. I don't even use the one on my grill. I can never get the meat balanced.
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Post by Anne on Jul 27, 2008 23:58:59 GMT -5
Becky, so that's the explanation !
As I said, a spit is standard stuff here . I haven't used mine in many many years but it used to work fine . And yes, running the self-cleaning plus manually cleaning the door cannot be avoided after such a roasting .
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gertie
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Paris je t'adore!
Posts: 225
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Post by gertie on Jan 31, 2010 18:42:26 GMT -5
Sunshine, that chicken is about to drive me crazy with the lush smells coming from the oven. If I can stand to take the time, I'll post a pic on my blog before I cut into it. ;D Nothing says Parisienne lovin like poulet roti fresh from the oven. Thanks for the recipe!
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keylimejet
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"When good Americans die, they go to Paris." Oscar Wilde
Posts: 140
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Post by keylimejet on Jan 31, 2010 20:36:49 GMT -5
Sounds yummy! I can't wait to try it when I finally finish this durn degree and (as I've promised myself) start cooking real food again. An exalt coming your way for sharing the recipe.
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Post by sunshine817 on Feb 1, 2010 3:01:33 GMT -5
I almost forgot I even posted that!
So glad you like it -- it's simple that darned near anybody can do it, and it always comes out perfect.
I lucked out - my oven here is convection and has a built-in rotisserie, so we roast all sorts of lovely things (I even put a small turkey on it for Thanksgiving!)
But I still make this recipe from time to time, just because I like it.
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Post by sunshine817 on Feb 1, 2010 3:04:39 GMT -5
For Anne and all of us who have European ovens with tournebroches:
To avoid the spatters, I do one of two things -- I either pour a few hundred millilitres of water into the bottom of the drippings rack (the one that installs under the rotisserie) -- it keeps the drippings from spattering, and with a convection oven, doesn't seem to keep it from getting crispy.
If I don't do that, I cut veggies into bite-sized pieces, toss them with olive oil, salt, and pepper, and pour them into the pan under the chicken - they're all done about the same time.
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gertie
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Paris je t'adore!
Posts: 225
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Post by gertie on Feb 1, 2010 19:19:12 GMT -5
I made that chicken pretty much just as suggested, though I did add sprigs of fresh rosemary and thyme inside the bird, and a little thyme under the skin over the breasts. I was using the same rack as in that link, and I found I had to put a quarter of a sweet potato by the chicken to make it stay on the side as I wanted, no real problem. The potato ended up succulent with a nice chicken flavor just like all the rest. I've posted a picture of it coming out of the oven on my blog in tribute to the best roast chicken I've ever made. That trick with a little water in the bottom of the pan works great, and I think it also helped keep the chicken moist even though I cooked it nicely done. Can't stand when it's raw at the bone. Now for the bad news, I got a little carried away and we had lots of leftovers. Quel dommage ! I used my blender to turn the veggies and drippings, along with some chicken stock, a bit of crushed garlic, and some cream into a veggie bisque and served it with a salad with the chicken on top. My family wants you to know you are our hero! So much better than those store rotisserie chickens.
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Post by sunshine817 on Feb 2, 2010 1:52:50 GMT -5
A couple things, Gertie (sorry, stream of consciousness here)
-- an instant-read meat thermometer is a necessity in my kitchen. If the thigh registers 170F (77C), it will nearly always be perfectly done, all the way to the bone.
--The water in the pan only steams the outside a bit - it's the turning that keeps it moist, as the liquid never manages to migrate to the bottom of the bird and run out into the pan
--- leftovers are never a problem -- our favorite here is to saute a little onion, add some peas and carrots and the cut-up leftover chicken. Add a can of mushroom soup (or, for us European-based folks who can't buy condensed mushroom soup) -- a small box of Bechamel and a couple of large spoonsful of creme fraiche (adding some chopped mushrooms, fresh or tinned, is optional) Pour into a prepared pie crust, sprinkle with grated cheese, and top with another crust. Bake at 190C/375F for 30 minutes or til golden.
and holy cow -- if that chicken is 4 pounds (just under 2kg) - that is one ENORMOUS roasting pan! I have a big one that I proudly brought over from Costco...only problem is that there's not a prayer I'll ever get it in my oven....so I bought a very nice one from IKEA that works very well.
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gertie
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Paris je t'adore!
Posts: 225
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Post by gertie on Feb 2, 2010 21:11:24 GMT -5
Ya know...you're speaking to the thermometer challenged. All I can say is I must use the thing wrong. I've had good luck over the years using more of a look, touch, prod and check the juices with most things vs thermometer, but had never had luck with roasting a bird. Either it's overdone and dry, or it's just a tiny bit pink at the bone. I feel sure it's more of a me thing, there's all that about where do you put the thing. I think I do ok with a turkey more because it's larger so more area to jab it and be ok. Thanks for the the idea on the bechamel for leftovers. I have just enough left for my own little lunch in a mini pie tomorrow. And yeah, it's an enormous roasting pan. I would say never send a man to buy a roasting pan but I love that roaster. I'm pretty sure he looked at it, made his happy monkey sound, a la Tim the Tool Man, because the size to him said "More for me" and scooted for the check out. I love it for roasts and it's great for a big ol' turkey, but I gotta say washing it can be interesting as it's bigger than my sink. I couldn't deal without an enormous oven and that pan. Last Christmas we had 18 people at dinner. What I want now is someone to post the recipe for a perfect leg of lamb, a la francais as Easter is coming and I'm looking at dinner for 14 and I recall eating the most succulent lamb I ever tasted in a restaurant near the Bastille.
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Post by Jody on Feb 3, 2010 5:10:28 GMT -5
Gertie , you'll never get the taste of French lamb no matter how you roast it. Salt marsh lamb tastes so good. When we first moved to Dallas you couldn't even find lamb in the stores. My BIL used to bring us some from Pittsburgh.
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gertie
Full Member
Paris je t'adore!
Posts: 225
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Post by gertie on Feb 3, 2010 5:24:29 GMT -5
It can still be hard to find in stores in the metro, or at least in my area, and it's so dear sometimes I wonder maybe I should start raising sheep!
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Post by sunshine817 on Feb 3, 2010 7:00:09 GMT -5
Gertie, try Costco -- they carry very good New Zealand lamb, usually at prices far less than regular stores.
I can't remember where, but I found out a few years ago that the definitions of lamb vary from country to country -- and the US still considers it lamb after the rest have moved it under the "mutton" category...which would explain why sometimes US lamb is a little, um, gamey.
I roast mine roughly following the Joy of Cooking recipe - I use a mortar and pestle to make a paste of garlic, olive oil, rosemary, and parsley, then smear it all over the lamb before roasting, then at 220C (425F) for about 45 minutes or so for a 1.5kg/3 pound roast...or til 140F on my thermometer.
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Post by Jody on Feb 3, 2010 7:47:39 GMT -5
I;ll second sunshine's reco of Costco, though here our Publix carries nice lamb. Had guests the other night and had 2 racks fromCostco. Rack of lamb is such an easy company dish. It cooks so quickly you don't have to worry about somebody being late and the meat overcooking. Had it with a delicious fig-marsala sauce
I use an old James beard recipe for leg. Rub with olive oil, sprinkle with herbs de Provence and roast at 325 degrees for about 25 minutes per pound.
My favorite lamb dish is the shanks from a recipe from Les Alloborges in Paris. Rubbed with quatre epices, seard for an hour at 450 degrees then covered with chicken broth and banyuls or port and braised for another 1 1/2 hours at 450. So GOOD!!
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Post by Penny on Feb 5, 2010 18:11:05 GMT -5
Gertie: You may want to try Whole Foods
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Post by lepetitchat on Jan 12, 2011 22:02:24 GMT -5
Reviving yet another old topic, it's official: my three children agree that these potatoes are better than....wait for it....MCDONALDS. Now THAT is an accomplishment few American moms get...
I loved them too, but I have to say that the amount of fat from the drippings (and the butter I baste my chicken in) left them swimming and made more than a handful of potatoes too much for me. I think next time I'll siphon some of the drippings out at some point.
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