Steam Roasted Chicken

Photo by: sdebrango
Oldies_joemare_bd

by sdebrango

over 2 years ago

cfburke's Testing Notes:

Looking for a way to enjoy a simple dinner while scoring plenty of leftovers? Sdebrango's Steam Roasted Chicken feels nostalgic and fresh all at once. Steam roasting creates the most succulent bird and the lemon-stuffed cavity imparts a subtle citrus flavor, which I found perfectly suited an herbed chicken salad the next day. Note: Crank up the heat a little earlier in the process for extra-crispy skin.

I love roasting a chicken using steam to cook it and then crisping the skin on high heat at the end, You will have to bake it covered either in a roasting pan with a lid or covered with foil. You will taste the shallot,herbs and lemon in every bite and because you are steam roasting, all the pan juices do not evaporate giving a copious amount of liquid. Ways you can use roast chicken leftovers are probably more than you can count, what I like are sandwiches, chicken salad (especially curried chicken salad), use the carcass and leftover juice to make chicken stock, arroz con pollo, to name a few. This recipe is almost fool proof, you are not chained to the stove basting, you only baste once at the end before you crisp the skin.

Makes 1 chicken

  • 1 chicken preferably organic over 4 lbs if possible
  • 1 lemon cut in half with the visible seeds removed
  • 1 shallot peeled, divided and left whole
  • 2 cloves garlic left whole
  • a handful of herbs I used thyme and parsley stems on
  • salt and pepper to taste
  • olive oil to rub on skin
  1. Pre-heat oven to 375, wash and pat dry the chicken. Place in roasting pan (on rack if you have one). Salt the cavity and put the lemon, garlic, shallot and herbs in. Rub the skin of the entire chicken with olive oil, generously salt and pepper. Tie the legs if you want, it makes for a nice presentation but not necessary for the outcome. Cover pan with either a lid or tightly seal with aluminum foil. Bake for 90 minutes undisturbed. Check internal temperature after prescribed baking time, you are looking for an internal temp of 160-165. Remove pan from oven, increase the oven temp to 425 and take off the lid or remove the foil, baste or spoon some of the pan juices on the chicken and put it back in the oven for 20-30 minutes or until skin is golden brown, You can baste one more time before its completely done, not necessary but it is good if you can. You should have an abundance of pan juices which you can make into a gravy or spoon over the chicken.
  2. You want a finished internal temperature of 170-175. Remove from oven,lift the chicken onto serving platter and tent with foil and let rest for 30 minutes so that the juices can re-distribute. You may have to adjust the steaming time depending on the size of your chicken, the 4 lb bird I made was done in 90 minutes with 20 minutes additional to brown the skin. I included the ideal temperatures if you use a thermometer, truth be told I don't use a thermometer with this method and have never had an under or over cooked chicken, using a thermometer will ensure that the chicken is done to the optimal temperature though.
Edamam

Nutrition Info:

PER SERVING:

  • 3953 calories
  • 273g total fat
  • 78g saturated fat
  • 1361mg cholesterol
  • 1278mg sodium
  • 12g carbohydrate (2g dietary fiber, 5g sugar)
  • 339g protein
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