Alex Guarnaschelli's Whole Roasted Chicken | The Kitchen | Food Network
Alex shares her secrets for a classic, no-fail chicken dinner with roasted carrots and pearl onions!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Whole Roasted Chicken
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr 25 min (includes resting time)
Active: 40 min
Yield: 3 to 4 servings
Ingredients
2 cups pearl onions, peeled
6 medium carrots, halved lengthwise
1/4 cup cheap white wine
Olive oil, for brushing
One 3 1/2- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon grainy Dijon mustard
3 tablespoons unsalted butter
Juice of 1/2 lemon
2 tablespoons chopped fresh tarragon stems and leaves
Directions
Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn't stick.
Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.)
Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20.
Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes.
Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl.
Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side.
Cook’s Note
With a few ingredients and the right equipment, you are there. Any roasting pan with low walls and also a rack to elevate the bird will allow for maximum browning of the skin. For the vegetables, feel free to use defrosted (frozen) peeled pearl onions to save time. The other night, I roasted a chicken for my daughter and we ate about half of it for dinner. I put the other half in the fridge. When I came back later, I discovered my daughter had peeled away the crispy sheet of skin on the other half as a sneaky snack. Who can blame her?
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Alex Guarnaschelli's Whole Roasted Chicken | The Kitchen | Food Network
Video
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3eaCb5H
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Whole Roasted Chicken
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 2 hr 25 min (includes resting time)
Active: 40 min
Yield: 3 to 4 servings
Ingredients
2 cups pearl onions, peeled
6 medium carrots, halved lengthwise
1/4 cup cheap white wine
Olive oil, for brushing
One 3 1/2- to 4-pound whole chicken
Kosher salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon grainy Dijon mustard
3 tablespoons unsalted butter
Juice of 1/2 lemon
2 tablespoons chopped fresh tarragon stems and leaves
Directions
Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
Arrange the pearl onions and carrots in the bottom of a roasting pan. Drizzle with the wine. Set a roasting rack in the center of the pan on top of the vegetables and brush with the oil so that the chicken doesn't stick.
Place the chicken, breast-side up, on the rack. Sprinkle the chicken all over with salt and pepper. Put the pan in the center of the oven and roast until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F. (I calculate cooking about 15 minutes per pound of bird, so for a 4-pound bird I check the juices and temperature after 1 hour of cooking.)
Remove the chicken from the oven and allow it to rest in the pan for at least 10 minutes or up to 20.
Transfer the chicken to a cutting board, gently placing it breast-side down so the juices can flow through the breast meat as it rests for an additional 10 to 15 minutes.
Place the roasting pan with the vegetables on a burner on the stove and add the chicken stock and mustard. Simmer gently, scraping any bits of chicken fat and skin from the bottom. Let the sauce simmer a little with the vegetables, 2 to 3 minutes. Add half the butter and cook, about 1 minute. Remove the vegetables from the pan to a plate. Add the lemon juice, half the tarragon and 1 more tablespoon butter. Allow the butter to melt, then remove the gravy to a serving bowl.
Turn the chicken breast-side up on a cutting board and carve. (The cut side will need some seasoning.) Rub the remaining butter onto the carved chicken breast meat and season with salt. Sprinkle with the remaining tarragon. Serve the chicken with the sauce and vegetables on the side.
Cook’s Note
With a few ingredients and the right equipment, you are there. Any roasting pan with low walls and also a rack to elevate the bird will allow for maximum browning of the skin. For the vegetables, feel free to use defrosted (frozen) peeled pearl onions to save time. The other night, I roasted a chicken for my daughter and we ate about half of it for dinner. I put the other half in the fridge. When I came back later, I discovered my daughter had peeled away the crispy sheet of skin on the other half as a sneaky snack. Who can blame her?
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: Facebook: FoodNetwork
▶ INSTAGRAM: Instagram: FoodNetwork
▶ TWITTER: Twitter: FoodNetwork
#AlexGuarnaschelli #TheKitchen #FoodNetwork #WholeRoastedChicken
Alex Guarnaschelli's Whole Roasted Chicken | The Kitchen | Food Network
Video
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