Butterfly Roast Chicken with Chilies and Herbs and 4 other techniques
So here is the last video we shot with Seabiscuit Films and if you guys really liked the series (where you can actually see my face and not just my hands), please let us know. Even if you have any other fresh ideas that we can do for our videos, please suggest it, it just has to relate to food.
Roast Chicken for me is a staple that every home cook should have in his repertoire. When you are famished and just want to eat a hunking piece of meat. Tearing off the leg of a steaming, fresh out of the oven bird, is something quite beautiful. When you have about 4 people over and don’t really have time to make anything else, a roast is always a quick go to, no fuss solution. When you are sad and don’t really feel like doing, roast a farm chicken and serve it with chunky mashed potatoes drizzle with a little butter and herbs; i guarantee that you will eventually feel better.
It is probably one of the most common dishes, definetely not the most creative, but always a soulfoul experience.
There are hundreds of techniques used to make the perfect roast. Some people simply put it in the oven, others cook it hard, some slow, others marinate, some don’t, its a long long list.
But here are my 4 favourite ways to roast the perfect chicken and i feature one of these ways in the video.
Ingredients are basically the same, the techniques and quantities vary.
As much as possible use farm bred organic chicken. They are much more flavourful. Even when you suck on the bones, they taste differently.
- The Perfect Roast: Rub the chicken generously with salt and pepper (outside and inside the cavity) and leave in the fridge uncovered for one or two days, this will ensure an amazing crispy skin. Don’t be afraid. Bring it to room temperature. Make small incisions beath the skin and stuff with tsps of butter each time. (you can mix the butter with herbs for more flavour). Stuff the Cavity with 4 tbsps of butter, some fresh thyme and one lemon (poke with holes). String the bird together. Put in a hot oven (250 c.) for about 5mins, then bring down to 180 and cook for about an hour or until your thermometer tells you it’s ready. Rest with foil 10mins.
- The Sous Vide Bird: Use a small bird. Cut it in two. Season generously with salt and pepper. Place in a vaccum bag with 4 tbsp of butter, fresh herbs and aromatics of your choosing. Remove the air. Sous vide at 70c for 2 hours. Take out of the water bath. Hard Sear the chicken until nice and brown with butter.
- The Moist Version: Mix 1/2 cup of salt with 1 L of hot water, dissolve and add 2 L of cold water. Submerge the chicken completely for 4 hours. Rinse under cold water. Pat Dry. Let air dry in the fridge overnight. Bring to room temperature. Season with pepper only. Stuff the cavity with herbs and a poked lemon. String the bird together. Put in a hot oven (250 c.) for about 5mins, then bring down to 180 and cook for about an hour or until your thermometer tells you it’s ready. Rest with foil 10mins.
- The Butterfly: Rub the chicken generously with salt and pepper (outside and inside the cavity) and leave in the fridge uncovered for one or two days, this will ensure an amazing crispy skin. Don’t be afraid. Bring to room temperature and cut the back bone out. Stuff the chicken skin with compund butter (butter mixed with salt, pepper, and chopped fresh herbs, paprika, chili) Flatten the chicken and fry it on both sides until brown. Place on top 3 lemons with wholes and bake at 250 for 5 mins then bring down to 180 and cook until juices run clear. Rest with foil 10mins.
The Fat Kid Inside x Seabiscuit Films
Director: Sarie Cruz
Camera: Sarie Cruz, Nicky Daez, Sabs Bengzon
Editor: Sarie Cruz
Production Assistant: Ivan Aldover
Sound: Dru Ubaldo Pointbee Multimedia
Song: Swimming Santiago by Multo
From Autumn Seed by Multo
OBB Graphics by Nicky Daez and Adrielle Martinez
OBB Music: Luminescence by Some Gorgeous Accident
Special Thanks to Numberline Records www.numberlinerecords.com