Julie Powell Game Changer # 50
Roast Capron (Chicken)
adapted from The way to cook
a 5-7 lb roaster chicken
Cleaned and trussed cavity salt and peppered
1 tablespoon softened butter or oil
To flavor the roasting juices
1 medium carrot
1 medium onion
Preheat oven to 400 degrees.
Massage the skin all over with the softened butter.
Place breast side up in a roasting pan. In the lower middle rack of your oven.
Twenty minutes later baste the chicken with the accumulated fat.
Turn the chicken on its side
baste again 30 minutes later place chicken on other side.
Add the vegetables to the bottom of the pan.
Open and close the oven door quickly while basting, as to not cool it down.
Thirty minutes later lower the temp of your oven to 350.
Flip the chicken back to breast side up.
Allow to cook another 30 minutes
Cook until juices run clear.
Allow to rest another 20 minutes before carving.
Meanwhile make a delicious deglazing sauce to moisten each serving.
Here is how.
Juices from roasting pan
1/2 cup dry white wine.
1/2 cup heavy cream
Pour the juices into a saucepan, and deglaze the roasting pan with the wine. scraping the resulting liquid into the saucepan. Boil rapidly until liquid has reduced and thickened slightly, then whisk in the cream and continue to boiling until again lightly thickened. Correct seasonings and pass in a warm bowl with the chicken.
The following bloggers are also featuring the recipes of Julie Powell today. I hope you’ll pay them all a visit. It is wonderful to see what they all have to bring to the table this one last time.