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Dennis_Basso

Spring Weather & The Most Perfect Roast Chicken Recipe!

by on ‎03-14-2011 04:30 PM

Hi Everyone!  I'm on QVC this Wednesday at 1am and 4pm with some great spring fashion.  I'll be back again on April 15th at 3pm.  Plus, there's more to come in the next few months.  The inspiration for my QVC line is taken right from my couture collection.  After my shows on Wednesday, I'll be heading to QVC UK for a Today's Special Value along with some other shows.  Then, I'm off to Paris to search for new fabrics and fashion details.  I am always looking for new and exciting ideas.


In between working I love to cook, and this chicken recipe is just unbelievable!  It is so tasty!  We posted it on my Facebook page and had a nice response.  Please let me know what you think.


 


THE MOST PERFECT ROAST CHICKEN IN THE WORLD!!


The Most Perfect Roast Chicken Recipe!


THE RECIPE:


HERBED BUTTER:


1 stick of sweet butter (softened)


½ bunch flat leaf parsley, chopped


½ bunch rosemary, chopped


½ branch tarragon, chopped


½ bunch chives, chopped


½ shallot, minced


Sea salt


 


CHICKEN:


1 (3 ½ pound) chicken


1 TBSP sweet butter


1 head garlic, halved crosswise


Sea salt


½ -3/4 cup chicken stock 


 


Preheat oven to 425 degrees. Fold herbs and shallot into softened butter and sea salt. Loosen the skin of the chicken from the flesh and use fingers to spread butter over breasts, legs, and thighs under the skin. Truss chicken. Butter a cast-iron skillet and place chicken on its side. Put dabs of butter in skillet and add garlic. Roast for 15 minutes, basting with butter. Flip chicken into opposite side and roast another 15 minutes, basting frequently. Turn chicken onto it’s back, cut string around legs, and roast for another 30 minutes. Check the doneness by pricking legs with a fork (the juice should be clear) or by inserting a thermometer into legs (it should read 150 degrees). Transfer chicken to a cutting board, season with sea salt, and let rest for 5 minutes.  Make Pan Sauce:


 


PAN SAUCE:


After roasting the chicken deglaze the skillet with stock, bring it to a vigorous simmer, and scrape up the brown bits. When it’s as thick as you like, season with sea salt, and drizzle over sliced chicken when plating.


 


TIPS;



  • To get crispy brown skin—a highlight of this dish—bring raw chicken to room temperature, rinse with warm water, and pat dry with paper towels before roasting.



  • If you make your own chicken stock, of course it will taste better. The sauce is really delicious!!!



  • If you don’t have cooking twine to truss the chicken you can use sewing thread.



  • I put the buttered skillet in the oven as it is preheating. I like the sizzle I get when placing the raw chicken into the pan.



  • This recipe is for a chicken weighing 3 ½ pounds. You increase all times for larger chickens.


 


I think we are all ready for spring!  Hopefully, warmer weather is right around the corner.  Please don't forget to pick up a copy of April's Vogue magazine as there is a fantastic QVC "25 to Watch" ad with Lisa Robertson, Suze Orman, Shoshanna Gruss, Josie Maran and four great women we did makeovers on.  Keep an eye out for that show on April 22nd at 10pm.  Enjoy the beginning of spring, and I will keep you posted on my Dennis by Dennis Basso QVC Facebook page and please follow me on Twitter.


 


xoxoxo


 


Dennis