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Roast chicken


 
Tim Campbell

Tim Campbell

TVWBB Diamond Member
So few dishes come close to the comfort of a good roast bird, imho. I've done hundreds (thousands?) but this might be the best I've cooked. Did this on the Genesis at about 450°. Scalloped potatoes were done inside, which is crazy because it's so freaking hot. But on the plus side, tasty spuds!

Bird on a bed of onions and white wine.
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And done.
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The potatoes. These were amazing.
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Thanks for looking. Have a good week!
 
I could not agree more! A beautifully roasted chicken is one of the true delights of cooking! I still use a recipe I first used when I was maybe 14 years old, from the Graham Kerr cookbook for “Roast Ginger Chicken”
Stud an onion with 6 cloves, stuff in cavity.
Dust the bird with powdered ginger, salt and pepper.
And,
“Just as you close the oven door add a splash of brandy to the cavity.”

And now, it’s time for a short slurp.
Thanks Graham, were it not for skipping school and watching “The Galloping Gourmet”, I would not be cooking as well as I try to today!
 
Wilmer Cogburn said:
So a naked seasoned bird sitting on onions in a cast iron pan and placed at 450F uncovered?

Inquiring minds want to know!
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Yessir. Pretty much.

I buttered the chicken and added a simple rub of celery salt, kosher salt, and black pepper. Lemon quarters, thyme, rosemary, sage, tarragon into the cavity with 1 tsp. celery salt and some black pepper. Chicken hung out in fridge for about 3-4 hours. Then let it come to room temp.

I heated my CI in the Genesis for about 15 minutes @ 450°. When it was smoking hot I added the onions and about 1/2C of white wine. Right back into the warm grill for 40 minutes. Then I shut down the grill and left the bird in for 20 more minutes, uncovered.

That's it. Stoopid simple. I've always been impressed with how well the Genny holds a temp. Maintained 450° for the duration.
 
timothy said:
And more details on the scalped taters please?
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Sure thing, my brother in Tim-ness. These were pretty simple, too. 2lbs Yukon golds peeled and sliced in 1/8--1/4 rounds. 4 ounces cheese (I used a Fontina and Gruyere blend.) About 5 ounces diced ham and some diced scallions.

Made the sauce. Pretty basic bernaise/mornay sauce.

2T unsalted butter
3T flour
Make the roux, then whisk in:
1 1/2C warm whole milk a bit at a time
1/4 tsp salt
~1/8 tsp grated nutmeg
Couple grinds black pepper.
Add 1/2 of the cheese and kill the heat
Constant stirring

Lay down about half the spuds in a buttered baking dish, then half the sauce, all of the ham, 1/2 of the remaining cheese, 1/2 of the scallions. Then top with remaining potatoes, about 1/4 tsp salt, remaining sauce, cheese, and scallions.

Bake, covered, for 45 minutes @ 350°. Then remove cover and bake for about 20 more minutes. I threw it under the broiler for about 2-3 minutes at the end.

Y'know when you burn your mouth so bad that it removes skin from the top of your mouth? Yeah...gonna want to let this sit for a good 15 minutes. My wife has zero sympathy...it's like the 5th time I've done that. Can I cook? Yeah, a little. Do I learn from past mistakes? Not so much.
 
Tim Campbell said:
So few dishes come close to the comfort of a good roast bird, imho. I've done hundreds (thousands?) but this might be the best I've cooked. Did this on the Genesis at about 450°. Scalloped potatoes were done inside, which is crazy because it's so freaking hot. But on the plus side, tasty spuds!

Bird on a bed of onions and white wine.
View attachment 115590

And done.
View attachment 115592

The potatoes. These were amazing.
View attachment 115593
View attachment 115594

Thanks for looking. Have a good week!
Click to expand...
Both the chicken and the spuds look great!
Now ya got me craving scalloped spuds and I just went on a Keto diet:(
 
Bob Bailey said:
Both the chicken and the spuds look great!
Now ya got me craving scalloped spuds and I just went on a Keto diet:(
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Isn’t that just the way! Tell me I can’t have something and instantly someone shows up with whatever that which has been denied! We are off to Iron Shoe in Niles for dinner this evening and I’m throwing caution to the wind! First time wife and I have been OUT since her back surgery December 30, 2024!
Check out the menu on their website Ironshoedistillery.com
The Sweet and Salty is my normal order unless they have their chicken and waffles! I’ve not been too impressed with the “cocktails” but, I’ll have them make me a perfect Manhattan tonight, maybe.
 
Timothy F. Lewis said:
Isn’t that just the way! Tell me I can’t have something and instantly someone shows up with whatever that which has been denied! We are off to Iron Shoe in Niles for dinner this evening and I’m throwing caution to the wind! First time wife and I have been OUT since her back surgery December 30, 2024!
Check out the menu on their website Ironshoedistillery.com
The Sweet and Salty is my normal order unless they have their chicken and waffles! I’ve not been too impressed with the “cocktails” but, I’ll have them make me a perfect Manhattan tonight, maybe.
Click to expand...
That menu looks great. Killer burgers. I'll take the hometown burger with a half order of maple bourbon sprouts, please!
 
Te sweet and salty was delightful! Side of Mac and cheese, 2 of their Rye. Not bad booze but, not noteworthy.
Sandy had the Mac and cheese with pulled pork, I will likely finish that tomorrow! Damned good!!
 
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