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Tuesday, July 11, 2017

Roast Chicken With Fenugreek

                                   





Monica Bhide

JAN 29, 2010

I learned to roast chicken whole from my culinary hero, cookbook author and New York Times columnist Mark Bittman. I love his no-fuss method of roasting. I don't truss a small chicken, but a large bird will need to be trussed. Please use butter if you want a crisp skin on the chicken; oil just does not work the same way.

SERVINGS: 4 - 6

INGREDIENTS

One 3-to-4-pound whole chicken
4 tablespoons unsalted butter, at room temperature, plus melted butter for basting
1 teaspoon salt, plus more for seasoning the bird
1 teaspoon freshly ground black pepper, plus more for seasoning the bird
1 teaspoon crushed red pepper flakes
2 tablespoons dried fenugreek leaves, crushed

DIRECTIONS

Preheat the oven to 450 degrees. Have a roasting pan at hand, with a rack that fits inside.

Remove the giblet package and excess bits from inside the chicken. Cut any excess fat or skin from the chicken. Rinse the chicken and pat it dry; do this well or any remaining moisture will produce steam when you roast it. Lightly season the inside cavity of the bird with salt and pepper. Place the chicken on the rack in the pan.

Combine the room-temperature butter, the teaspoon each of salt and pepper, the crushed red pepper flakes and the fenugreek leaves in a small bowl; mix to incorporate. Rub this mixture liberally all over the chicken, making sure you work it under the skin as well.

Turn the chicken breast side down on the rack. Roast for 20 to 30 minutes, until the skin begins to brown, then use some melted butter (to taste) to baste the bird and turn the breast right side up. Use melted butter to baste the breast, which should be starting to brown. Roast for 5 minutes.

Use melted butter to baste the bird all over; reduce the temperature to 325 degrees and bake for 45 to 55 minutes, or until the chicken's juices run clear.

For a well-browned chicken, you can increase the oven heat to the broil setting (no need to re-position the oven rack); broil for a few minutes, watching closely.

Transfer the chicken to a platter and let rest for about 10 minutes. Serve with each portion of chicken with a drizzle of pan juices, if desired.

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RECIPE SOURCE

From "Modern Spice" author and I Spice blogger Monica Bhide.

Tested by Monica Bhide.

Nutritional Facts
Calories per serving (based on 6): 557
% Daily Values*
Total Fat: 42g 65%
Saturated Fat: 15g 75%
Cholesterol: 190mg 63%
Sodium: 547mg 23%
Total Carbohydrates: 0g 0%
Dietary Fiber: 0g 0%
Sugar: 0g
Protein: 42g

https://www.washingtonpost.com/pb/recipes/roast-chicken-with-fenugreek/11239/

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