I’m posting this for this week’s French Fridays with Dorie. (We decide the order of the recipes on our own this month.) It’s roast chicken for lazy people, according to Dorie’s introduction to the recipe. You just season the chicken, stuff its cavity with herbs and garlic, put it in a Dutch oven, strew more herbs and garlic around and put the pot in the oven and let it roast till it’s done. If you’re not that lazy, you can take the pot out halfway and add in some vegetables. The twist to this recipe is to put a thick slice of bread (I used 3 pieces of baguette) on the bottom of the pot and lay the chicken on top of it. It elevates the chicken for better heat circulation, just like laying a layer of vegetables at the bottom of the roasting pan would. However, with the bread trick, you get a tasty piece of bread that’s crispy on one side and soggy on the other, and soaked with chicken juice that’s just perfect as a cook’s treat.
This simple dish, however, did not turn out perfectly for me. When the chicken was cooked and the skin on top was golden and crispy, I discovered the cavity of the chicken was filled with pink juices. I flipped the chicken over and could see that the underside wasn’t fully cooked yet. I had to cook the chicken longer and ended up with half the chicken overcooked. The crispy skin also got softened because I had turned the chicken over to cook the second time. I also tore the skin and almost broke off a leg when turning the chicken! Taste wise, I didn’t get a lot of flavour from the chicken, I enjoyed the vegetables that I added in more. Hmm, looks like the bread turned out the best in this dish!
Will I make this particular chicken again? Most likely not but I am likely to employ the two tips I learnt from this recipe the next time I roast a chicken – the bread trick and roasting in a Dutch oven. The high sides of the pot kept the oven clean from oil splatters although the pot did get pretty stained but nothing a paste made from baking soda couldn’t handle.
Hop over to French Fridays with Dorie and click on LYL: November 12 to check out the other recipes for this month.