I have never made a whole roasted chicken before. I have made roasted turkey once for Thanksgiving, and have always had turkey for Thanksgiving that other people have made. I am never really a big fan of it though. It doesn't have a lot of taste and I ended up eating a lot more side dishes than the actual turkey :).
So when Laurie posted the Chicken for Les Parreseux as one of the 8 recipes to be voted for November menu, I did not vote for it. Roasted turkey, roasted chicken, they are both birds I figured, so if one is not very tasty, the other wouldn't be either. See how my method of deduction/conclusion went? :)
There is only 2 of us in the house, so I opted for getting a smaller chicken.
The good thing about a smaller bird is that it fits nice and snugly in my 5 qt Dutch oven.
Another good thing about getting a young chicken is the meat will be more tender.
I followed Dorie's instruction of roasting the chicken first for 40 minutes. Then added the vegetables.
As you can see, I did not follow her instruction of using just a couple of carrots and potatoes. Instead, I added a boatload of them. I think in total I used 8 carrots and 2 handful of fingerling potatoes.
I added dried rosemary and thyme all over the chicken, giving it a lot of seasoning. Once the chicken and veggies finished roasting, I made pan sauce by adding 2 cups of water and a teaspoon of chicken broth and scraping off all the burnt bits in the dutch oven. There wasn't any liquid left from the chicken, so I figured the chicken broth would be a good idea. Then I just let the liquid boil until it's slightly reduced.
You can see the potato gratin in the above picture. The tart on the left is Tart M....... which I will blog about when it comes to menu rotation.
This is so good! The chicken is very tasty and the sauce is delicious. The veggies goes along well with it and they are nice and soft. I am changing my mind now about roasted birds - well, at least roasted chicken. I am so going to make this again.