Best 2 Laurie Colwins Roast Chicken Recipes
**Indulge in a Culinary Journey with Laurie Colwin's Roast Chicken and More: A Symphony of Flavors Awaits**
Prepare to embark on a delightful culinary adventure with Laurie Colwin's Roast Chicken, where succulent chicken meets a symphony of herbs, spices, and vegetables. This classic dish promises a tender, juicy chicken with a crispy golden-brown skin, making it a centerpiece for any occasion.
But the journey doesn't end there. Alongside the Roast Chicken recipe, discover a treasure trove of complementary dishes that elevate your dining experience. From the vibrant and tangy Salsa Verde, perfect for adding a burst of flavor to your chicken, to the comforting and creamy Mashed Potatoes, offering a velvety smooth texture that complements the richness of the chicken.
Indulge in the delectable Roasted Carrots, caramelized to perfection, bringing a touch of sweetness and crunch to your plate. Elevate your meal with the elegant Green Salad, dressed in a zesty vinaigrette, adding a refreshing contrast to the savory flavors.
And for those seeking a delightful dessert, the article presents a heavenly Chocolate Mousse, a rich and indulgent treat that provides a sweet ending to your culinary exploration. Each recipe is meticulously crafted to complement the Roast Chicken, creating a harmonious symphony of flavors and textures.
Join us on this culinary journey, embrace the artistry of Laurie Colwin's Roast Chicken, and explore the accompanying recipes that will transform your dining experience into an unforgettable feast.
LAURIE COLWIN'S BAKED MUSTARD CHICKEN
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)
Provided by The New York Times
Categories dinner, easy, weekday, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
- Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
- Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
Tips:
- Choose the right chicken: For optimal flavor and texture, opt for an air-chilled or organic free-range chicken.
- Dry the chicken thoroughly: This will ensure the skin crisps up nicely during roasting.
- Use a combination of butter and olive oil: This will help the chicken brown evenly and prevent it from drying out.
- Season the chicken generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika for a classic roasted chicken flavor.
- Roast the chicken at a high temperature: This will help the skin crisp up and the meat cook through evenly.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
- Make a flavorful pan sauce: Use the drippings from the roasting pan to make a simple pan sauce. Simply add some chopped shallots or onions to the pan and cook until softened. Then, add some white wine or chicken broth and let it simmer until reduced. Finally, stir in some butter and season to taste.
Conclusion:
Laurie Colwin's roast chicken is a classic recipe that is easy to follow and produces delicious results. With its crispy skin, tender meat, and flavorful pan sauce, this dish is sure to please everyone at your table. So next time you're looking for a simple yet impressive meal, give this recipe a try.
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