Cast Iron Chicken andFondant Taters


 

CaseT

TVWBB Platinum Member
Had planned to rotisserie a spatched bird but things got delayed so I switched to a CI pan in the oven. Since the oven was on I decided to make some fondant taters too. Both can be done at the same temp.

From the neck and the back bone I made the broth I would need for the taters. Added garlic, salt, pepper, white pepper, parsley, rosemary, thyme to the stock.

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Both the chicken and taters cook at the same temp. I use 425°

Preheat oven to 425° F.

Cut ends off taters, peel potatoes and trim to round if desired. Slice them into 2 inch thick slices. Place taters in cold water to remove starch.I usually go for 30 mins then remove and pat dry. Season generously with salt and pepper. Set aside.

In a large cast iron skillet add a couple tablespoons of oil and heat over medium heat. Add chicken skin side down. Sear until golden brown. Flip chicken over and place in pre-heated oven.

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When the chicken's internal temp hits 100° start the taters as follows:

2-3 russet potatoes
1 cup chicken stick
3-4 tablespoons butter
2-3 cloves garlic, smashed
3-4 sprigs fresh rosemary
salt and pepper

In a large heavy oven proof skillet over high heat, heat vegetable oil until it shimmers.
Reduce heat to medium, add potatoes flat side down into oil and cook until golden, about 5 minutes.
When golden, flip potatoes. *prior to adding butter and rosemary remove as much oil as possible. Add butter, garlic and rosemary. Baste tops with butter using rosemary as a mop let other side of potatoes get golden, 5 more minutes.
Add chicken stock to the skillet and place in the oven. Bake until tender, 25-30 minutes.
Top with fresh rosemary, salt & pepper and serve.

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When the chicken hits an internal temp of 160°-165° remove from oven. Place on cutting board to rest. Let rest 15 minutes, then carve and serve.

I also made a light gravy from the chickens pan drippings and the stock i made from the neck and back bone.

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Enjoy!!!!

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Last edited:
Killer meal, Case! And those potatoes? Yowza!!! Gotta try that.

Thank you! The fondant taters are really tasty. Take a bit of prep but nothing to bad unless you’re making enough for 20!
 
Case, as usual everything looks fantastic, but those potatoes.....they're a real show stopper!! I'm gonna have to try those and simply amaze the wife's!
Thanks for sharing,
Tim
 
Wow! Case that is amazing. Barb is our side dish specialist, I'm going to make sure she sees those taters.
 
WOW!!! Case you nailed that one. Chicken looks delicious but those potatoes are to die for. Fantastic job and love the plated pic.
 
Wow! Case that is amazing. Barb is our side dish specialist, I'm going to make sure she sees those taters.

WOW!!! Case you nailed that one. Chicken looks delicious but those potatoes are to die for. Fantastic job and love the plated pic.

Thank you! Definitely give the taters a try, they are really good.

Gorgeous looking cook Case. Love the whole package. Love the presentation and photos.

Thank you Cliff!
 

 

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