Long time watchers of Ina Garten's cooking show, Barefoot Contessa, know that she is The Queen of Roast Chicken. Ina has many recipes for roast chicken and countless others celebrating chicken. Her inspiration behind these recipes is her husband, Jeffrey. Chicken is Jeffrey's favorite and Jeffrey is Ina's favorite.
These two things, Ina's love of Jeffrey and therefore chicken, are apparent to anyone who catches a few segments of her tv show. In fact, my husband has surmised as much after only seeing a few snippets here and there. It's so evident that for years we've had a running joke about Ina and Jeffrey and Friday night chicken dinners.
Weeks ago my husband called me laughing when he saw the text that my newest cookbook, Cooking For Jeffrey was set to arrive in the mail. He said, "it's about time she wrote a book dedicated to cooking for Jeffrey." So, my husband was delighted when on Friday I sent him a text to let him know that I was making Ina's Roast Chicken for dinner, Jeffrey's favorite. Let's just say he had high expectations because he knows that Jeffrey gets only the best!
This recipe started off just like all the rest, but Ina throws a few wise tips in. Namely, the size of the pan and the reason why it's so important. The chicken is nestled with two sliced onions and lemon wedges. The pan needs to be somewhat of a tight fit or the onions will burn. This was most helpful for me because in the past my add ins (onions, garlic, lemon, potatoes, carrots, etc) have all been in a pan that was too large which resulted in burning and scorched tasting gravy, etc. The second, and equally helpful tip, was to cut the slices of onion thick so that they would hold up in the oven. The result was perfectly cooked onions and delicious gravy. Score!
Ina says to use a 9 x 11 roasting pan and you can definitely do that, but I prefer to use my cast iron whenever possible so I went ahead and used my 12" cast iron skillet. It was the perfect fit!
There is a reason why this chicken is called Engagement Roast Chicken. The word is that the chicken is so delicious it earns marriage proposals! While I think that is somewhat of an exaggeration, I can understand the name. This is quite simply THE VERY BEST ROAST CHICKEN I've ever made! We found this to be the ultimate in chicken, tender and juicy with a perfectly crisp and golden brown skin. The onion gravy is equally delicious, with a fresh pop from the lemon, and really elevates the chicken to another level. All in all, this was divine, exceeding all expectations. From now on, this is my one and only roast chicken recipe. Five stars, Ina!
Engagement Roast Chicken
Recipe found on Food Network
by Ina Garten
1 (4 to 5 pound) roasting chicken
salt and black pepper, to taste
1 whole head garlic, cut in 1/2 crosswise
good olive oil
2 onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour
Preheat the oven to 425F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14") roasting pan (if the pan is too large the onions will burn - I used a 12" cast iron skillet). Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, then season with salt and pepper, to taste. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine (I didn't have wine so I subbed in extra chicken broth in it's place) and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect onto a platter and serve with the lemons, onions, and warm sauce.
|Cooking with Alliums @ IHCC|