Jacques Pepin Roast Chicken Recipes

JACQUES PEPIN'S BASIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
• Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
• When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

JACQUES PÉPIN'S QUICK-ROASTED CHICKEN

Steps:

• Preheat the oven to 450°F. In the meantime, place the chicken on a cutting board breast-side down and, using kitchen shears, cut along either side of the backbone to remove it. Flip the chicken over and press gently but firmly onto the breastbone until the chicken flattens. Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. Do the same for the joint between the wing and breast. 2 Combine the remaining ingredients in a bowl and whisk well to combine. In a large over-proof skillet, place the chicken skin-side down and pour half the sauce over it, rubbing it into the flesh. Turn the chicken over and pour the remaining sauce onto it. 3 Place the skillet over high heat for about 5 minutes, until the chicken begins to sizzle and brown. Transfer to the oven and roast for about 30 minutes until the skin is crackly and the chicken is cooked through. Allow to rest for 5 minutes before carving.

JACQUES PEPIN'S CHICKEN THIGHS

Steps:

• Preheat oven to 175F.
• Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
• Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
• Place chicken into non-stick skillet, skin side down, on high heat.
• When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
• Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
• Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
• Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
• Cook over high heat for 1 minute, to reduce the liquid a bit.
• Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.