Chef Harold Moore » Chef Harold Moore - Chef and Owner Commerce Restaurant NYC

Whole Roasted Chicken

commerce whole roasted chicken recipePin Image

 

All good French bistros have roast chicken on the menu.  And, when I go out to eat at a nice restaurant, I order chicken more often than not.  Making delicious chicken requires a lot of care and attention, especially the way that I do it.  If you order the chicken at Commerce, you may not see a chicken on your table for up to an hour.  But, in turn, you get something that is incredibly juicy and special.  The chicken is a real labor of love.  It’s served with a particularly indulgent stuffing and couple vegetables.  It’s arguably the most well-known dish of my entire career.

What You’ll Need:

¼ cup soft butter
2 Tablespoons finely chopped parsley
1 Tablespoons finely chopped chives
2 teaspoons finely chopped thyme
1 4-5 pound chicken, best possible
2 cups low sodium chicken stock
2 Tablespoons flour
3 cups diced dinner rolls, 1 inch
1 onion, diced, about 1 cup
4 oz. foie gras or foie gras terrine, optional
1 pound russet potatoes, peeled and roughly chopped
1 pound Yukon Gold potatoes, peeled and roughly chopped
1 Tablespoon salt
½ cup cream
1 cup butter
1 ½ teaspoon salt

Preheat oven to 400. In a small bowl, mix the butter, herbs, and garlic well. Place the chicken in a large oven-proof saute pan or roasting pan. Using your fingers or a spoon, loosen the skin over the breasts, making a pocket and being careful not to tear it. Spoon half the butter into each pocket and smooth down with your fingers to cover the entire breast. Tie the legs together tightly with butchers twine. Season well with ½ teaspoon salt and freshly ground pepper. Place in the center of the oven and roast for 1 hour or until a thermometer inserted into the thickest part of the leg reads 165 degrees.

After 30 minutes, place the potatoes and 1 Tablespoon salt into a large pot and cover with cold water. Bring to a boil and simmer until the potatoes are tender. Drain and return the potatoes to the pan. Add the cream, butter, and remaining 1 ½ teaspoon salt and mash. Hold covered until the chicken is ready.

When the chicken is cooked, transfer it to a plate to rest. Add the bread cubes to the roasting pan and toss to coat in the oil. Return to the oven and toast for 5 minutes, stirring halfway through. Place the toasted croutons in a medium bowl and set aside. Heat 2 Tablespoons olive oil over medium high heat Sear the foie on two sides until brown, about 2 minutes. Add onion to the pan, stirring occasionally, until they are soft and golden brown, about 5 minutes. Sprinkle the flour over the onions, stirring to coat. Add chicken stock and boil for 5 minutes or until the sauce become thick, stirring occasionally with a whisk. Pour ¼ TK cups of gravy over the toasted bread and toss to coat.

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