475 dg. for 25 mins, 400 dg. for 45 mins.
(one rule of thumb is 550 for 25, 425 for 39)
Chicken Ballotine is highly recommended.
Cut off the wings. Pull at the end until two bones pop out, cut off the end and turn into a chicken lollipop.
Wishbone. Cut at the breast and pull at the sternum to remove the wishbone.
Slice the back of the chicken shoulder to tush.
Find the shoulder joint and cut through the articulation.
Grab the wing and pull flesh off the carcass until you see the oyster. Both sides.
Two fingers on sternum and pull down.
Grab the leg cut down the oyster.
Break the hip.
Cut through the sinew and pull down. Both sides.
Chicken jacket extraordinaire.
Remove filet from the carcass.
Remove sinew from filet.
Grab bone at the leg and scrape.
Cut around the knee and scrape.
Break leg with the back of your knife and pull bone out.
Grab arm bones scrape and pull out.
Put filet under the breast.
Tie together with butchers twine.
Salt, pepper, thyme on the outside.
The idea here is that you’re blasting the chicken with heat in order to trap the juices and create a brown skin, and then reducing the heat to gently roast the interior. So, roasted chicken that’s crispy on the outside and juicy and tender on the inside.
3 Red Onions, into triangles
2 Carrots, chopped
1 Celery stalk, chopped
1 Slice of Bread, toasted and chopped
8-10 Garlic Cloves
1/2 Cup Olive Oil
1/4 Cup White Wine Vinegar
1/4 Cup Lemon
When ready, drain the juices (the Jus) that left the chicken and the onions and garlic.
Honey dijon sauce:
2 Tbsp. Dijon Mustard
1 Tbsp. Honey
2 tsp. Jus from the Chicken.
Parting a chicken prior to cooking:
18 sec. method @4:43
I don’t recommend brining. It comes out too salty. I think the best juiciness comes from the chicken itself. If you decide to brine:
1 Quart Water
1/4 Cup Salt