Chicagoist: Chicagoist Cooks: Roasted Chicken With Cilantro Butter

guest

Wed, 01 Aug 2007 17:01:18 -0600

What, no threats to boycott whatever country the chicken came from? Oh, that's right, chickens aren't cute.

guest

Wed, 01 Aug 2007 14:09:45 -0600

While you've got your hand under the skin stuffing in that butter, you might want to also slide in some very thin slices of lemon or orange. Also, I like to lay strips of thick bacon across the breast before putting in the oven, remove them after 30 minutes or so. Cook's treat!

Olive

Wed, 01 Aug 2007 14:01:44 -0600

pskosey, I brined my turkey the first time I made a thanksgiving day dinner, and thus far, the last time I made one as well. It turned out really juicy, and I also did the cheesecloth around the turkey and I may have also used foil - I don't remember exactly. I am going to have to try this recipe. My mouth is watering just reading everyone's comments.

guest

Wed, 01 Aug 2007 13:54:28 -0600

The Barefoot Contessa eats half the ingredients during the prepping. And if she could make something under 300 calories, I'd consider it. But a marshmellow and chocolate pie with regular cool whip on top on a regular basis would push my dentist into early retirement. She should go back to her job at the White House.

Rob Christopher

Wed, 01 Aug 2007 12:07:01 -0600

I noticed the bottle of Coppola wine in the picture ... damn fine choice! I love all the Coppola wines (the Claret is my fave).

Laura Oppenheimer

Wed, 01 Aug 2007 12:01:31 -0600

Barefoot Contessa has a fabulous recipe as well. Mmm... chicken. Time for lunch!

matty

Wed, 01 Aug 2007 11:40:49 -0600

I like purdue whole chickens. The 2.00 ones at my bodega are called white chickens and taste awful.

pugwomyn

Wed, 01 Aug 2007 11:18:55 -0600

If you have less time, don't want to spend a lot for ingredients, tools, etc, this works great. & It's delicious. Even my mom, who is totally country and insists on cooking a chicken for 4 hours, loves it. Heat the oven to 450, rub chicken w olive oil, then adobo seasoning (I think the Goya brand is best) Cook at 450 for 30 minutes, then turn the heat down to 425. Cook between 45 minutes to an hour. Has anyone else noticed that the whole chickens at most chain grocery stores suck? It's like the pump them up w/ chemicals or something. & at Whole Foods they charge you a small fortune. The best ones I've found are at Costco or the Morse Ave. Fruit and Meat Market.

matty

Wed, 01 Aug 2007 10:47:31 -0600

That looks fantastic. Great picture too.

Zack

Wed, 01 Aug 2007 10:44:46 -0600

I've found that Bittman has one of the best roast chicken recipes. Preheat oven to 450-475 and throw a cast iron skillet in there for about 20 minutes. Meanwhile rinse and pat dry the bird. Apply butter, garlic, etc. underneath the skin, salt and pepper to taste. Place the bird in the hot skillet and check temp 45-50 minutes later. Moist and delicious. I didn't believe it until I tried it but it is fantastic. You can also make gravy from the dripping if you so desire.

pskosey

Wed, 01 Aug 2007 10:26:57 -0600

I have "rediscovered" the joy of roast chicken but through the rotisserie attachement on my grill. At first I thought this feature was one of those “throw-away” items to entice you to buy the grill in the first place but once I tried it, I am hooked. I’d offer two additional tips and share my cooking method. 1) I brine my whole chicken overnight. I’ve tried several solutions of salt and sugar including soy sauce and honey, salt and orange juice but have determined that the best is simple salt and basic sugar. Completely submerge chicken in container filled with water and a cup of salt and cup of sugar over night. 2) After the chicken is done cooking, about 1hr. 15 min on my rotisserie, when the internal temp is about 165, I wrap the entire chicken tightly in tin foil and let it rest for 10 to 15 minutes before carving. Both these tips could be used for regular roasting as well, I am sure. For rotiisserie I simply rub olive oil liberally all over the chicken and then rub with it any combination of fresh herbs, spices or pre-packaged rubs - which are available from all sorts of stores now. Omaha steak sells a nice poultry rub, the spice house in Old Town does as well. I put a drip pan under the chicken when cooking and baste about every 15 minutes. Hmm hmm good!

ChiTownMama

Wed, 01 Aug 2007 10:15:46 -0600

I love this series. My copied recipes always turn out great! Thanks!!!