Roast Chicken and Other Stories
Simon Hopkinson is a well known critic, food writer and chef in England. He has created a cookbook that is not just about roasting chicken; although the roasted chicken recipe is very good. One way to get me to purchase a cookbook, is the author's ability to get me more involved in their recipes. Nothing beats a great background story that makes you feel like your right there creating the recipe with the chef. Hopkinson's cookbook is very entertaining and provides simple meals that will make your kitchen smell heavenly. His book is set-up in alphabetical order starting with anchovy recipes and ending with three very interesting veal dishes.
Here's my roasted chicken recipe that was inspired by Simon Hopkinson's cookbook "Roast Chicken and Other Stories."
- 4 to 5 pound whole chicken
- 1 stick of butter at room temperature
- 1 lemon
- 2 teaspoons of thyme
- 2 teaspoons of ground sage
- 1 teaspoon of rosemary
- 1/2 teaspoon Italian seasoning (optional)
- 1/2 teaspoon paprika
- 2 teaspoon kosher salt (add more to taste after chicken has cooked)
- 1/4 Teaspoon Black pepper to taste
- 1 large onion roughly chopped
- 4 stalks of celery cut into 1 inch pieces
- 2 medium carrots cut into 1 inch pieces
- 2 medium heads of garlic (leave whole but cut off the top)
- 1/2 cup of white wine (favorite to drink)
- 1/2 cup of chicken stock
- Preheat oven to 450 degrees
- Place the roughly chop the onions, carrots, celery and the 2 heads of garlic into the bottom of a roasting pan.
- Add the wine and stock to the pan
- Clean the chicken and pat it dry with paper towels. Cut the lemon in half and squeeze the juice all over the chicken.
- In a medium size bowl mix together the butter, thyme, sage, rosemary, salt paprika and black pepper. Smear the butter mixture all over the chicken. This can be a little messy but fun!
- Place the chicken on top of the aromatics and place in a 450 degree oven for 15 minutes. After 15 minutes reduce the heat to 375 degrees and cook for 45minutes. Baste the chicken several times while cooking to help create a brown crispy skin. Turn off the oven but do not remove the chicken. Let the chicken rest in the oven for at least 20 minutes. The chicken juices should run clear when done
- I learned this little oven trick from a wonderful cookbook called "Roast Chicken and Other Stories" by Simon Hopkinson.
Kitchen Equipment small roasting pan, basting or pastry brush, cutting board or platter, carving knife.
QUICK TIP! You should have one cutting board on hand that is only used for raw meat. This board should be plastic for better clean-up and to control bacteria that might settle into wood boards.
Hopkinson to Bookshelf