ANDRé SOLTNER'S ROAST CHICKEN
"I can only roast chicken the way I roast chicken," the chef André Soltner told The Times's Molly O'Neill in 1991. Mr. Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat. When the internal temperature of the bird has come up to around 158 degrees on a meat thermometer, he adds a teaspoon of water to the roasting pan, turns off the heat of the oven, and allows the chicken to steam gently for three minutes. "For the soft breast," he said. Thyme, tarragon and onion, along with a shower of salt and pepper and just a little butter, do the rest of the work. Amazingly, perhaps, the skin stays crisp. It's a method well worth trying.
Provided by Molly O'Neill
Categories dinner, roasts, times classics, main course
Time 1h
Yield At least two servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Place the thyme, 2 of the tarragon sprigs, the parsley sprigs and onions in the cavity of the chicken; season inside and out with the salt and pepper.
- On the stove, heat a roasting pan over high heat. Add the peanut oil and the chicken and brown on all sides, about 1 to 2 minutes per side. Remove from the heat and place in the oven. Roast for 20 to 25 minutes, basting frequently, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.
- Immediately drop 1 teaspoon of water in the roasting pan, close the oven door and turn off the heat. After 3 minutes, remove the pan from the oven and place the bird on a platter. Carefully drain the fat from the pan and place on top of the stove over medium heat. Add the wine and, using a wooden spoon, scrape the pan well. Add the chicken broth, the reserved tarragon leaves and the parsley. Simmer for 2 minutes and then remove from heat. Whisk in the butter and serve immediately over the chicken.
Nutrition Facts : @context http, Calories 661, UnsaturatedFat 31 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1031 milligrams, Sugar 4 grams, TransFat 0 grams
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Cindy Barendse
[email protected]This is the best roast chicken recipe I've ever tried!
Carlton Smith
[email protected]I've made this recipe for years, and it's always a crowd-pleaser. Everyone loves it!
salin Prasai
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Faruk Ahmed
[email protected]I'm not sure what went wrong, but my chicken turned out dry and overcooked.
Dawood Ijaz
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the cleanup is minimal.
queen Simi
[email protected]I love that this recipe is so versatile. You can use different vegetables and herbs to create different flavor profiles.
Haris Farooq
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious.
Rosana Kc
[email protected]The chicken was a little bland. I think I'll add more herbs and spices next time.
Akshay Kumar
[email protected]I've tried many roast chicken recipes, but this one is by far the best.
Azlan Malik
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. It was so good!
KiraZ
[email protected]This recipe is a keeper! The chicken was perfectly cooked and the gravy was amazing.
Kierah Knobel
[email protected]I found the recipe to be a bit too complicated. I prefer simpler recipes.
Kamilla Parenzee
[email protected]The chicken was a little dry, but the flavor was still good.
Jayden Thompson
[email protected]I've made this recipe several times, and it's always a hit with my family and friends.
Gulab alam
[email protected]This is my new go-to roast chicken recipe. It's easy to make and always turns out great.
Diana Saenz
[email protected]Absolutely delicious! The chicken was moist and flavorful, and the skin was crispy and golden brown. I followed the recipe exactly, and it turned out perfectly.