André Soltners Roast Chicken Recipes
ANDRé SOLTNER'S ROAST CHICKEN
"I can only roast chicken the way I roast chicken," the chef André Soltner told The Times's Molly O'Neill in 1991. Mr. Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat. When the internal temperature of the bird has come up to around 158 degrees on a meat thermometer, he adds a teaspoon of water to the roasting pan, turns off the heat of the oven, and allows the chicken to steam gently for three minutes. "For the soft breast," he said. Thyme, tarragon and onion, along with a shower of salt and pepper and just a little butter, do the rest of the work. Amazingly, perhaps, the skin stays crisp. It's a method well worth trying.
Provided by Molly O'Neill
Categories dinner, roasts, times classics, main course
Time 1h
Yield At least two servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Place the thyme, 2 of the tarragon sprigs, the parsley sprigs and onions in the cavity of the chicken; season inside and out with the salt and pepper.
- On the stove, heat a roasting pan over high heat. Add the peanut oil and the chicken and brown on all sides, about 1 to 2 minutes per side. Remove from the heat and place in the oven. Roast for 20 to 25 minutes, basting frequently, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.
- Immediately drop 1 teaspoon of water in the roasting pan, close the oven door and turn off the heat. After 3 minutes, remove the pan from the oven and place the bird on a platter. Carefully drain the fat from the pan and place on top of the stove over medium heat. Add the wine and, using a wooden spoon, scrape the pan well. Add the chicken broth, the reserved tarragon leaves and the parsley. Simmer for 2 minutes and then remove from heat. Whisk in the butter and serve immediately over the chicken.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1031 milligrams, Sugar 4 grams, TransFat 0 grams
SALT-AND-PEPPER ROAST CHICKEN
Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.
Provided by Melissa Clark
Categories easy, weeknight, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
- Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
- Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams
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