1 hour ago
Tuesday, February 2, 2016
I must have been very bored to have tried this.
All these new goofy cooking trends.....cooking pasta in one pot with just an onion and can of tomatoes.......making a chocolate cake in a mug in your microwave.....I must be nuts. I've tried them all, and am usually underwhelmed.
I usually roast a chicken the old fashioned way.
Stuffed w/ some fresh herbs, a lemon, kosher salt & pepper. 425F for an hour & 15 minutes.
Perfect every time.
So why would I do this to a chicken?
Think of that silly recipe where you stuff a beer can up a chicken's butt....it works, and it's good, clean fun.
I decided to forgo my fancy bundt pan, I would just use my old tube pan, same idea.
Here, the shape of the pan just acts as a catchall, catching the chicken's juices onto the vegetables, and the whole bird is supposed to get nice, crispy and brown.
Well, my bird didn't get evenly brown at all. Strange, I know.
And some of my carrots and potatoes just didn't cook thru either. Also odd.
The chicken had a decent flavor, but I found the vegetables to be too greasy with all the juices running all over them from the bird.
You can try this if you like, it makes a fun presentation, but I will stick with my tried and true roast chicken.
Bundt Pan Chicken (adapted from Food & Wine):
1 whole chicken, about 4-5 lbs.
kosher salt & pepper
2 carrots, cut up
some potatoes cut up (any kind)
1 onion, cut up
1 lemon, cut up
a few whole garlic peeled garlic cloves
some fresh thyme, rosemary and a bay leaf or two if you like
Preheat oven to 400F.
Cover the hole of the tube of the pan with foil (so the juices can't leak out).
Lay all the vegetables w/ the lemon, garlic and herbs around the bundt pan.
Drizzle with olive oil and season w/ kosher salt & pepper.
Now place that bird on the tube. Rub a little olive oil on the skin and season w/ kosher salt & pepper.
Roast for 75 minutes (an hour and 15 min).
Not life changing, but I don't want to change my life anyway.