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
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Queen cy
[email protected]This chicken was so delicious, I forgot to take a picture before I ate it all.
Abuzar Ghaffari
[email protected]This recipe is a keeper! I'll definitely be making it again.
Peter Chimoto
[email protected]I'm a vegetarian, but I made this chicken for my family and they loved it.
sana meer
[email protected]I'm allergic to garlic, so I omitted it from the recipe. The chicken was still very flavorful.
Cillian Fitzsimons
[email protected]This chicken was so good, I ate the whole thing myself.
Evan Lloyd
[email protected]I didn't have any sage, so I used rosemary instead. It was still delicious!
Ahmed Jellebashir
[email protected]This recipe was a bit too complicated for me. I ended up burning the chicken.
life with me
[email protected]The chicken was a bit dry, but the stuffing was good.
Kajjambia Kevo
[email protected]This chicken was easy to make and turned out great. I'm not a great cook, but I was able to follow the recipe and make a delicious meal.
Imtiaz Jutt
[email protected]I've made this roast chicken several times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the stuffing is delicious.
Anna Abbasi
[email protected]Wow! This chicken was amazing. I followed the recipe exactly and it turned out perfectly. The chicken was so moist and flavorful.
Rashid Naich
[email protected]This roast chicken was a hit with my family! The skin was crispy and flavorful, and the meat was juicy and tender. I'll definitely be making this again.