Best 4 Roast Chicken In A Butter Crust Recipes

ROAST CHICKEN IN A BUTTER CRUST

Steps:

• Make the crust: In a stand mixer fitted with the paddle attachment, combine flour, salt and sugar and mix briefly to combine. Add butter pieces and mix until butter breaks into smaller pieces and is evenly mixed with flour. Add 1/2 cup cold water and mix until dough begins to come together in one lump.
• Turn off mixer, remove paddle and attach dough hook. Knead at low speed until a smooth mass forms, about 2 minutes. Turn dough out onto a lightly floured surface and knead by hand: push dough away from you with the heel of your hand, fold it over toward you, give it a quarter-turn, then repeat until dough feels elastic and moist. If dough feels sticky, knead in flour as you go, 1 tablespoon at a time. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
• Make the chicken: Cut off wing tips and discard (or save for stock). Pat bird dry and sprinkle inside and out with salt and pepper. Refrigerate, loosely covered, while you make the stuffing (or longer, up to 2 days).
• Heat oil or butter in a medium skillet over medium heat. Add vegetables, herbs and a pinch of salt and cook, stirring, at a gentle sizzle until vegetables are tender, about 8 minutes. Reduce heat as necessary to prevent browning. Set aside to cool.
• Heat oven to 400 degrees.
• Stuff chicken with the vegetables. To secure stuffing and keep the bird in a compact shape, cross legs at the "ankles" and tie together with twine.
• On a lightly floured surface, roll dough out into a rough circle that's large enough to enclose the chicken. Place stuffed chicken, breast side down, in the center. Wrap dough up and around the bird, encompassing it completely. Overlap the edges and pinch them closed to make a seam. Turn wrapped bird over and place seam side down on a baking sheet.
• Whisk egg white with 1 tablespoon water and brush all over dough. Sprinkle very lightly with salt. Bake until crust is golden brown and meat is cooked through (165 degrees; it is O.K. to puncture the crust with the thermometer), 1 to 1 1/2 hours depending on size.
• Let cool 1 to 2 hours before serving. The meat will remain hot and the juices will be absorbed into the meat and the stuffing.
• To serve, use your hands to break off the top of the crust and place on the baking sheet. The breasts will be on top: peel off skin, discard, and carve the breast meat off the bone. Continue carving, without turning bird over. The juices will soak into the crust and pool on the baking sheet: this is exactly what you want. Cut the twine and use a spoon to remove stuffing and divide on serving plates. Add chicken and pieces of crust to each plate. Tilt pan and spoon up juices to pour over meat and vegetables. Serve immediately.

CHEF JOHN'S SALT ROASTED CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
• Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
• Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
• Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
• Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.

JUICY ROASTED CHICKEN

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.

BUTTER-HERB ROASTED CHICKEN

Steps:

• Heat oven to 375°F. Spray shallow roasting pan with cooking spray.
• In small bowl, mix butter, chopped thyme, sage, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.
• Roast uncovered 1 hour 15 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.