Chef Wanabe

–

This post should be dedicated to Rouxbe. Because since I started the course I’m eating pretty awesome restaurant quality food. I realized that I knew nothing as soon I started my first lesson. I’ve learned how to make a proper chicken, beef and vegetable broth. How to make delicious sauces, how to choose meat and fish correctly ( boy…I really didn’t now how to choose them). Heat temperature, how to make amazing omelets, and anything else with eggs, wow… I have been trying every single lesson. But the most mind blowing lesson for me was the brine lesson. First I tried it with chicken breasts, and you know how chicken breasts can be pretty boring sometimes, right?

So I bought skinless chicken breast and made the brine, let it do its magic and then using the dry heat cooking method I pan-fried it. OMG! It was the most delicious chicken breast I ever had. I’m not kidding… It was juicy, flavorful, amazing. I’ll never cook chicken breast without brine again. I know…. you must be thinking I’m making this big advertise for Rouxbe because I will get money if you do the membership right? So please don’t even use my name or my site for your membership. But just do it, at least try the free videos, you will not regret. Even my husband now started to watch the videos we watch together at night and test the recipes at weekends. This recipe today is another delicious chicken from the site. I hope you enjoy.

–

–

Maple and mustard glazed roasted vegetables

• 2 pounds roots vegetables of your choice
• 4 tablespoons olive oil
• ¼ cup maple syrup
• 2 tablespoons mustard
• Salt and freshly grounded black pepper
• Red chili flakes (optional)

Mix well the maple syrup, olive oil, mustard, salt and pepper. Pre-heat the oven to 350F. I used here black radishes, watermelon radishes, purple carrots, blue potatoes and baby fennel. I wanted to have a very colorful plate. Wash the vegetables and roughly cut them. Toss the vegetables with the maple mixture. And roast it until vegetables are soft and golden.

Roasted Chicken

• 1 whole chicken

For the Brine:

• 1-cup water
• 2 tbsp table salt (or 30 grams of any other salt)
• 1 tbsp granulated sugar
• 1 clove garlic
• 1 to 2 tsp juniper berries (optional)
• 1 tsp black peppercorns (or white)
• 1 bay leaf
• 5 to 6 stems fresh thyme
• 3 cups COLD water (or ice water)

To prepare the brine, place one cup of water into a small pot and bring to a simmer. Add the salt and sugar and stir to dissolve. Smash the whole clove of garlic and add it to the pot. Press the juniper berries to release their aroma. Add the berries, peppercorns, bay leaves and thyme and bring the mixture to a gentle boil. Turn off the heat, cover with a lid and let steep for about 20-30 minutes. Before using the brine, add the 3 remaining cups of cold water (including ice, if needed). For food safety, the brine must be very cold before the meat can be added. Depending on the amount of meat you are brining, you will likely have to multiply this recipe.

Choose a suitable-sized container and prepare enough to fully cover the chicken. Remove the neck and the insides from the chicken and place it into the container. Pour the cold brine over top (add cold water to fully cover the chicken) and place into the refrigerator for 6 hours or overnight (the longer the better). When ready to roast the chicken, remove it from the brine and let drain. Pat dry with paper towels (inside and out). To cook the chicken, first preheat your oven to 400º degrees Fahrenheit (200°C). Next, butterfly the chicken. Press down the chicken to ensure it lies flat. Using your fingers, loosen the membrane and skin under the breasts, thighs and drumsticks. Be careful not to tear the skin. Place a slice of your compound butter or regular butter under each breast, thigh and drumstick. Spread the butter underneath the skin as you go. Set the chickens onto a baking tray. Drizzle with a bit of olive oil and rub all over the skin. Season with salt and pepper. If you decide not to brine the chicken, you may want to season a bit more liberally. Place into the oven for about 20 minutes. Then turn the heat down to 350º Fahrenheit and let cook for another 30 minutes or so. Baste chicken parts way through with the drippings from the bottom of the pan. To check for doneness, flip over and cut off a thigh. Make an incision in the thickest part of the thigh to peek inside. Once done, carve and transfer to a platter. If desired, drizzle with a reduced dark chicken stock and serve.

For the Compound Butter:

• 1/2 lb unsalted butter (1 cup or 2 sticks)
• 1 small shallot
• 1 small bunch chives
• 1-2 tbsp fresh tarragon
• Salt (to taste)
• Freshly ground pepper (to taste)

To make compound butter, the butter shouldn’t be very soft; otherwise it is too hard to shape. If it is really cold, cut the butter into small cubes and let it warm up a bit at room temperature. Place the butter into a small bowl and blend with a wooden spoon just until smooth. Set aside. Finely mince the shallots, chives, and tarragon and place into the bowl. Season well with salt and pepper. Stir gently to evenly combine.

{ 28 comments }