Roast Chicken and a New Book

I have to say, I was very, very proud of this chicken. I don’t really know why… maybe it’s because even though I kind of used the recipe for Lemon-Herb Roast Chicken on Epicurious, I kind of realized that I know how to do a lot of things myself, like timing, stuffing the cavity with all sorts of citrusy goodness, and especially with dealing with the kind of chicken they sell in France.

When you buy chicken here, even in the grocery store, there are often a few feathers left on. I find it reassuring… it makes me feel like it’s fresher. But I had to go through with a tweezer and get them off, rinse the whole chicken, and remove the parts they left inside.

Maybe I’m so proud because my friend, who is a self-proclaimed cook of two things: cheese on toast and sausages, stood and watched in awe as I slid the butter beneath the skin, stuffed the cavity with lemons and garlic, and even made a cream gravy afterwards. Seeing her watch me reminded me of watching my mother before I first went to university, trying as hard as I could to glean any tips from her before I had a kitchen all to myself. I think that may have been what Emily was doing as I made chicken and mashed potatoes for her last night in Paris. And I was proud.

I seem to have a thing for this pose.

In other news, I have finally picked this month’s book of the month… Under the Tuscan Sun. This memoir by Frances Mayes, which inspired the movie starring Diane Lane, has two whole chapters filled with recipes, one for summer and one for winter. Because I’m in neither summer nor winter (although it is starting to feel desperately like fall), I’m going to take recipes from both sections. I obviously can’t do some of the summer recipes now, but I’ve found things like Bruschette con Pesto di Rucola, Wild Mushroom Lasagna, Ribollita, Rustic Apple Bread Pudding, Red Peppers Melted with Balsamic Vinegar… So many things to try, so little time! I’m off to the market tomorrow… hopefully you’ll have some new Tuscan recipes shortly! Ciao!

Combine 1 stick room temperature butter, 4 tablespoons herbes de provence, 3 large garlic cloves, minced, and 1 1/2 tsp of lemon peel in small bowl and stir to blend. Season to taste with salt and pepper.

Preheat oven to 450°F. Rinse 6 1/2- to 7-pound roasting chicken; pat dry. Slide hand under skin of chicken breast to loosen skin form meat. Reserve 2 tablespoons herb butter for gravy. Rub half of remaining herb butter over chicken breast under skin. Spread remaining herb butter over outside of chicken and some in the inner cavity. Season chicken inside and out with salt and pepper. Stuff the cavity with one lemon, cut into wedges, and one garlic clove. Place chicken in heavy large roasting pan. Roast 20 minutes, and then reduce oven temperature to 375°F. Roast chicken until juices from thigh run clear when chicken thigh is pierced with skewer, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying any juices from cavity into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm. Note: Cooking times are always approximate. Make sure you check it early so it doesn’t overcook. If you’re not sure, use a thermometer: it should read 175 when inserted into the thigh.

Pour pan juices into large glass measuring cup. Spoon fat off top. Add 1/4 cup white wine to pan. Place pan over high heat; bring wine to boil, scraping up any browned bits. Pour wine mixture into cup with pan juices. Add enough chicken broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Add 2 tablespoons all-purpose flour; whisk until smooth and beginning to color, about 3 minutes. Gradually whisk in pan juices. Boil until thickened to sauce consistency, whisking occasionally, about 7 minutes. Season gravy with salt and pepper.