The Cook's Illustrated Cookbook (152 page)
Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
SERVES 4
If using kosher chicken, do not brine in step 1, and season with salt as well as pepper. The chicken can be prepared without the pan sauce; if not making the pan sauce, let the chicken rest for 5 minutes before serving in step 4.
CHICKEN
¹⁄ | cup salt |
1 | (3¹⁄ |
Pepper | |
1 | tablespoon vegetable oil |
SAUCE
1 | large shallot, minced |
³⁄ | cup low-sodium chicken broth |
¹⁄ | cup dry vermouth |
2 | sprigs fresh thyme |
3 | tablespoons unsalted butter, cut into 3 pieces and chilled |
Salt and pepper |
1. FOR THE CHICKEN:
Dissolve salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 to 60 minutes. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
2.
Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until lightly browned on second side, about 3 minutes.
3.
Flip chicken skin side down and transfer skillet to oven. Roast chicken until breasts register 160 degrees and thighs and drumsticks register 175 degrees, about 10 minutes longer.
4.
Using potholders (skillet handle will be hot) remove skillet from oven. Transfer chicken to serving platter and let rest while making sauce (if not making sauce, let chicken rest 5 minutes before serving).
5. FOR THE SAUCE:
Being careful of hot skillet handle, pour off all but 1 teaspoon fat left in skillet, add shallot, and cook over medium-high heat until softened, about 2 minutes. Stir in chicken broth, vermouth, and thyme sprigs, scraping up any browned bits. Bring to simmer and cook until thickened and measures ²⁄
3
cup, about 6 minutes Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, discard thyme sprigs and whisk in butter, 1 piece at a time. Season with salt and pepper to taste. Pour sauce over chicken and serve immediately.
Substitute ¹⁄
2
cup dry sherry for dry vermouth and 2 sprigs fresh rosemary for thyme sprigs.
Be sure to add the broth to the skillet before adding the cognac.
Substitute ¹⁄
4
cup white wine and ¹⁄
4
cup cognac or brandy for dry vermouth and 1 tablespoon Dijon mustard for 1 tablespoon of butter.
1.
With sharp chef’s knife, cut through skin around leg where it attaches to breast.
2.
Using both hands, pop leg out of its socket. With chef’s knife, cut through flesh and skin to detach leg from body.
3.
A line of fat separates thigh and drumstick. Cut through joint at this point with chef’s knife. Repeat steps 1 through 3 with other leg.
4.
Bend wing out from breast and use boning knife to cut through joint. Repeat with other wing.
5.
Using kitchen shears, cut along ribs to completely separate back from breast. Discard backbone.
6.
Place chef’s knife directly on breastbone, then apply pressure to cut through and separate breast into halves. If necessary, cut each breast in half crosswise into 2 pieces.
WHY THIS RECIPE WORKS
Chicken with 40 cloves of garlic is a classic French braise, but too often this dish falls short, with chalky chicken, flabby skin, and washed-out garlic flavor. We wanted full-flavored chicken with crisp brown skin, spreadable garlic with a sweet, nutty flavor, and a savory sauce to unite the two. We replaced a long-cooking whole bird with a cut-up chicken that would braise faster and more evenly. First, we roasted the garlic cloves, then we added the braising liquid (chicken broth and dry vermouth) to the chicken. To achieve moist meat and browned skin, we browned the chicken on top of the stove before transferring it to the oven to finish cooking and broiled it briefly to crisp the skin.
SERVES 4
If using kosher chicken, do not brine in step 1, and season with salt as well as pepper. Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking time to 40 to 45 minutes so that the largest cloves soften fully. A Dutch oven can be used in place of a skillet, if you prefer. Broiling the chicken for a few minutes at the end of cooking crisps the skin, but this step is optional. Serve the dish with slices of crusty baguette for dipping into the sauce and spreading with the roasted garlic cloves. See
CUTTING UP A WHOLE CHICKEN
for information on cutting up a whole chicken.
Salt and pepper | |
1 | (3¹⁄ |
3 | large garlic heads, cloves separated and unpeeled |
2 | shallots, peeled and quartered lengthwise |
5 | teaspoons olive oil |
2 | sprigs fresh thyme |
1 | sprig fresh rosemary |
1 | bay leaf |
³⁄ | cup dry vermouth or dry white wine |
³⁄ | cup low-sodium chicken broth |
2 | tablespoons unsalted butter, cut into 2 pieces and chilled |
1.
Dissolve ¹⁄
2
cup salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 to 60 minutes. Remove chicken from brine and pat dry with paper towels. Season chicken with pepper.
2.
Meanwhile, adjust oven rack to middle position and heat oven to 400 degrees. Toss garlic and shallots with 2 teaspoons oil, ¹⁄
4
teaspoon salt, and ¹⁄
4
teaspoon pepper in shallow dish or pie plate; cover tightly with aluminum foil and roast until softened and beginning to brown, about 30 minutes, shaking dish once to toss contents after 15 minutes (foil can be left on during tossing). Uncover, stir, and continue to roast, uncovered, until garlic is browned and fully tender, 10 minutes longer, stirring halfway through cooking. Remove from oven and increase oven temperature to 450 degrees.
3.
Using kitchen twine, tie together thyme sprigs, rosemary sprig, and bay leaf; set aside. Heat remaining 1 tablespoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until lightly browned on second side, about 3 minutes. Transfer chicken to large plate and pour off all fat left in skillet. Off heat, add vermouth, chicken broth, and herb bundle to now-empty skillet, scraping up any browned bits. Set skillet over medium heat, add garlic mixture, then nestle chicken pieces, skin side up, on top of and between garlic cloves.
4.
Transfer skillet to oven and roast chicken until breast pieces register 160 degrees and thighs and drumsticks register 175 degrees, 10 to 12 minutes. If desired, heat broiler and broil chicken to crisp skin, 3 to 5 minutes.
5.
Using potholders (skillet handle will be hot), remove skillet from oven. Transfer chicken to serving platter. Remove 10 to 12 garlic cloves with slotted spoon and reserve. Remove remaining garlic cloves and shallots with slotted spoon and transfer to platter with chicken. Discard herb bundle. Place reserved garlic cloves in fine-mesh strainer. With rubber spatula, push garlic cloves through strainer into bowl; discard skins. Add garlic paste to sauce in skillet and bring to simmer, whisking occasionally to incorporate garlic. Season with salt and pepper to taste. Off heat, whisk in butter. Serve chicken, passing sauce separately.