The Bird is the WordPosted: April 17, 2013
Guess what people: You don’t need a special occasion to roast an entire chicken. All you need are a couple of hours to let the bird cook, and some diligence to make sure it stays nice and juicy. Normally when I roast a chicken, I just toss some lemon wedges, garlic and herbs inside, and then rub the outside with olive oil. But now that I’ve rubbed chipotle-herbed butter UNDER the skin and on the outside, I’m convinced that that’s the way to go, forever and ever. For anyone concerned that the chipotle peppers will add too much spice, fear not. Sure it offers some heat, but it was subtle and flavorful.
Chipotle Roasted Chicken
– ½ stick of butter, at room temperature
– 1 tablespoon of fresh oregano, chopped plus 3 sprigs
– 1 tablespoon of fresh thyme, chopped plus 3 sprigs
– 1 tablespoon of fresh rosemary, chopped plus 3 sprigs
– 2 tablespoons of minced canned chipotle peppers in Adobe sauce
– 5 ½ to 6 ½ lb whole chicken, rinsed & patted dry (remove & reserve giblets)
– 2 large onions, cut into wedges
– 10 to 12 cloves of garlic, peeled
– 1 14.5 oz can of low-sodium chicken broth
– 1/4 cup of white wine
– Salt and pepper
Using a fork, mix together the butter, oregano, thyme, rosemary and chipotle peppers in a small bowl. Season to taste with salt and pepper.
Position the rack in the bottom 1/3 of your oven and heat to 400º.
Place the chicken into a large roasting pan, and scatter any giblets and the neck around it. Starting at the neck of the chicken, gently lift the skin and rub all but 1 tablespoon of chipotle-herbed butter over the breast meat and thighs. Rub any butter left on your fingers over the outside of the bird. Season main cavity with salt and pepper and then place the herb sprigs inside. Loosely tie the legs together with kitchen string.
Melt the remaining tablespoon of chipotle-herbed butter and toss with the onion wedges in a bowl. Scatter the onions around the chicken and season them with salt and pepper.
Roast the chicken and onions for 30 minutes. Then place the garlic cloves around the pan and add 1/4 cup of chicken broth. Continue to roast the bird until internal temperature of the thickest part of the thigh reaches 170º. Add more chicken broth as necessary, making sure the bottom of the pan always has some liquid, and baste the chicken with pan juices every 30 minutes or so.
Remove the chicken from the oven. Place the bird, onions and garlic on a large platter and tent with foil. Add an additional 1/4 cup of broth and 1/4 cup of white wine to the roasting pan juices and bring to a boil, scraping any brown bits from the bottom. Strain the juices into a bowl and discard any fat. Carve the bird, and serve with the pan juices.
Seriously folks. This is one of the best chickens I have ever cooked. It had so much flavor, that I didn’t even find the need to make a side dish. I just paired it with a salad and some homemade dressing, and it was perfect.