Roast Chicken Quebecois Recipes

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

ROAST CHICKEN QUEBECOIS

Steps:

• Thi is easily doubled or tripled, if you have enough roasting rack space.
• Rinse, then dry chicken with paper towels. Salt the cavity with 1 tsp salt, and put a cut-up lemon, some garlic cloves, and the fresh rosemary inside the cavity.
• Butter the (whole, dry) outside of the chicken with soft butter.
• Then flour the whole thing.
• Put it on a rack, and roast it in a 400 degree oven until juices run clear. (I do this with 2 fryers at a time, and roast them for about an hour.).
• Remove from oven, let sit 10 minutes uncovered (you want that crisp skin to stay crisp). Discard the flavoring ingredients from the cavity.
• Meanwhile, de-grease the roasting pan leaving about 3 tablespoons of fat, add 1/2 cup of white wine and 1/2 cup water to the crusty fond at the bottom of the roasting pan, and boil over high heat, scraping to incorporate the fond. Reduce the juices by about half, put the juices into a serving bowl.
• Carve the chicken at table to show off the beautiful, crisp skin, which everyone will want to taste. Pass the reduced juices for a natural, flavorful and elegantly simple sauce.

CRISPY ROAST CHICKEN

Steps:

• Line roasting pan with foil.
• Adjust oven rack to middle position.
• Place roasting pan on rack and heat oven to 475 degrees.
• Coat V rack with cooking spray.
• Combine cornstarch and 2 teaspoons salt in small mixing bowl.
• Poke holes all over chicken skin, using skewer.
• Rub cornstarch mixture evenly over chicken.
• Remove roasting pan from oven.
• Place chicken in V-rack, wing side down.
• Roast for 15 minutes.
• Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
• Roast another 15 minutes.
• Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
• Roast chicken another 20 minutes.
• Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
• Rest for 10 minutes.
• Carve chicken and serve.

CRISPY ROAST CHICKEN

Steps:

• Put beaten egg in one plate, and mixture of the dry ingredients in another.
• Roll chicken first in the egg, then in the breadcrumb mixture.
• Cook covered for an hour, uncovered for half an hour at about 180C.