testkitchen45
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Post by testkitchen45 on Oct 11, 2016 20:49:25 GMT -5
BEST FLAVOR EVER. Moist, perfect. I thought about putting the taters on a rack next time, because I'm sure they absorb a lot of chicken fat, but they also absorb lemon, garlic, and the rub. So instead of boring roasted potatoes, they are TDF. Chicken was ridiculously moist, even though I used a bigger chicken (nearly 5 pounds) & bumped up the temperature to 350 & then 375 instead of doing the low-and-slow recommended in the recipe. I didn't want dinner at 9 p.m. since I got started late. (List of my modifications is below.) Link here (photo credit goes to Bon Appetit): link Maybe not the lowest-calorie recipe in one's repertoire, but isn't chicken (fat) soup supposed to be good for you?  This recipe was good enough for company; the rub really makes it special. I bought fresh thyme & used the whole package; my store didn't have fresh marjoram so I used 1/3 the amount of dried, & then whenever the recipe wanted extra sprigs, I just sprinkled more (such as on the taters). SUMMARY OF CHANGES: * 5-pound chicken * Recipe has a little kick (it's not spicy), but I'll cut back red-pepper flakes by 15%-25% next time (esp. if using smaller bird). * Dried marjoram--where recipe said to add sprigs, I just sprinkled more dried marjoram (on taters & in bottom of pan). * With time constraints, used 325, then 350, then 375, & let it coast until temperature hit about 165 degrees. * Reduced the amount of olive oil in the potatoes (it was 3; I made it 2). * Didn't baste it; I misread the recipe and turned the entire chicken once. Oops. So returned it to breast-side-up later.
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gobluem82
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Post by gobluem82 on Oct 12, 2016 7:05:37 GMT -5
This looks awesome! One teaspoon of red pepper flakes is a lot more than I usually use--how spicy did the chicken and potatoes end up?
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testkitchen45
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Post by testkitchen45 on Oct 12, 2016 8:22:29 GMT -5
This looks awesome! One teaspoon of red pepper flakes is a lot more than I usually use--how spicy did the chicken and potatoes end up? Oh, so glad you asked! I forgot to mention that although this chicken was outstanding, I will cut back a wee bit on the red pepper flakes next time. And I used a larger chicken, so that may have spread the RPF's around a bit more--meaning that if you use the recommended chicken size, you might have an even more spicy result. The recipe is NOT spicy overall; the RPF's just gave it a little kick. I'm going to edit my OP & add my modifications more clearly. |
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gobluem82
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Post by gobluem82 on Oct 25, 2016 12:00:10 GMT -5
So I attempted to make this recipe for company last night, but things did not go exactly as planned: -- I bought fennel seeds (or so I thought) at the health food store, but when I started to make the rub, I realized that I had bought caraway seeds instead!  So instead I used a rub mix from the Dinosaur BBQ cookbook that I had handy. -- I had a 6.5 pound chicken and was also concerned that it wouldn't be done in time, so I roasted it at 350 and then 325 degrees. Of course, it was done early, so I probably could have roasted it at 300. All that being said, the chicken was delicious, but I really feel like I made a different recipe altogether. Just wanted to let you know that I gave it the old college try. |
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testkitchen45
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Post by testkitchen45 on Oct 25, 2016 14:53:08 GMT -5
I'll look forward to updated reviews from both of us, since we both had to tweak it. DH is a bit tired of chicken, though; so I've gotta hit up the beef and pork repertoire for awhile. I do think the fennel seeds make a huge difference. The recipe's instruction to grind them with a mortar and pestle was out of left field, though--you'd have to be the Incredible Hulk to pull that off. I used a little electric grinder & then wiped it out. The scent was really strong in a good way; sort of sweet (& very different from caraway). Thanks for letting me know you tried it (kinda)!  |
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Post by mcgee on Oct 25, 2016 15:02:55 GMT -5
How did I miss this when you originally posted it?? It looks and sounds sooooo good. DH doesn't like turkey so I might make this for Thanksgiving since it's just the two of us. I'll have to think about the fennel, though. I tossed my mortar and pestle since I never used it and my spice grinder is used strictly for coffee. Do you suppose already ground fennel would work?
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testkitchen45
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Post by testkitchen45 on Oct 25, 2016 16:29:29 GMT -5
Two options:
I was a little worried about using my spice grinder b/c of lingering smells, but wiping it out firmly w/ damp paper towel, & washing lid in hot soapy water, seems to have worked.
Or ground fennel, maybe a little more than the recipe calls for? Sure; go for it!
Good luck!
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Post by erin elizabeth on Oct 28, 2016 9:30:03 GMT -5
mcgee and testkitchen, when I use my coffee grinder to grind spices, I grind uncooked rice or bread in it to clean out the oils. I've never had a problem with lingering tastes that way. Just bought 2 chickens from my meat farm so this may be the recipe for one of them!
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testkitchen45
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Post by testkitchen45 on Oct 28, 2016 16:51:50 GMT -5
mcgee and testkitchen, when I use my coffee grinder to grind spices, I grind uncooked rice or bread in it to clean out the oils. I've never had a problem with lingering tastes that way. What a great idea; thank you for sharing it! Now I'll feel free to use my little grinder for more things; I felt I was chancing it with the fennel but went ahead anyway. Livin' on the edge. |
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Post by mcgee on Oct 28, 2016 17:36:15 GMT -5
mcgee and testkitchen, when I use my coffee grinder to grind spices, I grind uncooked rice or bread in it to clean out the oils. I've never had a problem with lingering tastes that way. What a great idea; thank you for sharing it! Now I'll feel free to use my little grinder for more things; I felt I was chancing it with the fennel but went ahead anyway. Livin' on the edge. I'm going to give this a try when I make the recipe. I think I have some ground fennel on hand that I could use if this fails for me. Thanks for posting |
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Post by erin elizabeth on Nov 11, 2016 10:09:20 GMT -5
mcgee, did you end up trying this?
Testkitchen, Goblue, did you eat the skin? Was it crispy?
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Post by mcgee on Nov 11, 2016 10:47:34 GMT -5
mcgee, did you end up trying this? Testkitchen, Goblue, did you eat the skin? Was it crispy? I haven't. It is still on my "to-try" list though. I just haven't benn in much of a mood for cooking lately. Hope to change that soon. |
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Post by erin elizabeth on Nov 11, 2016 11:00:36 GMT -5
I hear you. Nothing sounds good to me lately. That's why I am at such a loss for supper club; normally, I have a list of recipes a mile long! I want something easy, but good.
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gobluem82
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Post by gobluem82 on Nov 12, 2016 12:14:42 GMT -5
mcgee, did you end up trying this? Testkitchen, Goblue, did you eat the skin? Was it crispy? I'm not a big skin-eater, but I wouldn't describe the skin as being crispy. Keep in mind, though, that I cooked the chicken at a higher temperature and for a shorter time than specified in the recipe. |
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This recipe was good enough for company; the rub really makes it special. I bought fresh thyme & used the whole package; my store didn't have fresh marjoram so I used 1/3 the amount of dried, & then whenever the recipe wanted extra sprigs, I just sprinkled more (such as on the taters).
So instead I used a rub mix from the Dinosaur BBQ cookbook that I had handy.
