tag:blogger.com,1999:blog-4543389752792247888.post4587248576990687780..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: French Laundry at Home Extra: Trussing and Roasting a ChickenUnknownnoreply@blogger.comBlogger87125tag:blogger.com,1999:blog-4543389752792247888.post-4853417824278145932010-04-29T00:06:39.389-04:002010-04-29T00:06:39.389-04:00we call the chicken butt the "parson's no...we call the chicken butt the "parson's nose" down here (in australia). and don't worry, we have a chef here to insists a tagine is actually called a "tangine".<br />anyway, back to the chicken. i do the same thing, but for the first half of the cooking i put it breast-down in the baking dish, that way the breast meat stays really moist and u have less chance for the jus to run out of the chicken. but i like your recipe. good food is simple. nice one.Jason from Oznoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-79449889805626012172008-05-15T14:14:00.000-04:002008-05-15T14:14:00.000-04:00shoemaker is now the chef at bastideshoemaker is now the chef at bastideAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-76809858517085056722008-05-13T22:13:00.000-04:002008-05-13T22:13:00.000-04:00I read you in my rss reader and am so behind that ...I read you in my rss reader and am so behind that I finally got to this (ironically, I ate at Bouchon the weekend you posted this and I trussed a chicken this past weekend so that was too many things going on not to comment!) and had to click through to skim the comments before reading the whole thing. I was so disappointed that there wasn't a comment from Paul Shoemaker! Is he not that vain? Did he find you too intimidating? Inquiring minds want to know....<BR/><BR/>Nicole (who finally de-lurks with a comment!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-30302312627463132452008-05-09T19:47:00.000-04:002008-05-09T19:47:00.000-04:00I finally came here to read what the "tusking" jok...I finally came here to read what the "tusking" joke was about. it's made its way all over but I finally popped over when I saw you mention it again on claudia's page.<BR/><BR/>oh.my.gawd.<BR/><BR/>in the meantime, next time I, er, truss and roast a chicken, which I do every couple of weeks, I will try it with just salt and pepper. I'll trust ya. ;)Melissahttps://www.blogger.com/profile/12439733116558336290noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53930236064976136982008-05-05T15:20:00.000-04:002008-05-05T15:20:00.000-04:00Oh my god. I've never had a chicken actually turn ...Oh my god. I've never had a chicken actually turn out right. Apparently I always undercook them (60 minutes at 350 degrees)! I was really worried that 90 minutes was too long, but I decided to trust, and it was the best chicken I've ever made!! Who knew?!<BR/>Thanks Carol!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-8688302234700377202008-05-01T20:02:00.000-04:002008-05-01T20:02:00.000-04:00I love the chicken butt! But I've never found anyo...I love the chicken butt! But I've never found anyone else that remotely liked it, and thought it was a part that usually didn't get eaten. I usually munch on it while I cut up the rest of the chicken. Instead of carving, I like to cut the chicken into quarters with my chicken shears - it's more fun to eat that way for me. <BR/><BR/>I'll need to try your super simple version next time, but so far the recipe that's always given me the best results is from the Herbfarm cookbook. Trussed, some slivers of garlic and either fresh bay leaves or small sprigs of thyme under the skin and in the cavity. Olive oil and salt on the outside and roasted at 400 degrees. The skin is always just the right amount of crispy, and sooo delicious! <BR/><BR/>I'll often throw some potatoes in the bottom of the pan too. My husband and I then usually eat the back quarters and save the front quarters (where it's mostly white meat) for leftovers. And since the skin never tastes as good as when it's fresh out of the oven, we eat all of that right away too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-42932634405254909862008-05-01T17:34:00.000-04:002008-05-01T17:34:00.000-04:00I did exactly this yesterday afternoon, and it was...I did exactly this yesterday afternoon, and it was really great. Usually I do the butter, herbed butter, dijon/herb thing (one of those, lol, not all), so I was thinking it would be blah. But it was absolutely the perfect thing for dinner. We actually ate it cool w/green salad & fresh bread. The leftovers are even better :)Erikahttps://www.blogger.com/profile/00630090024449794226noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-12854150997956295852008-04-30T12:59:00.000-04:002008-04-30T12:59:00.000-04:00Why do you do it at 375 degrees? Keller does it a...Why do you do it at 375 degrees? Keller does it at 450 degrees in the recipe you link to (and in 30-40 minutes less time). And I think his other Bouchon recipe, with the brined chicken, is at 475 degrees.<BR/><BR/>I always did it at 375-400, but have now started doing it his way. I think his way is indeed better--ready faster, crispier skin, AND juicier meat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-67982949312940125482008-04-29T23:53:00.000-04:002008-04-29T23:53:00.000-04:00I just listed to that same podcast earlier this ev...I just listed to that same podcast earlier this evening and the entire time the chef was talking I was thinking "what is tusking a chicken?" I'm glad I wasn't the only one who kept thinking, don't you mean "trussing?"<BR/><BR/>And I love your site. Its fun to see someone taking on Thomas Keller's laborious recipes.April Boyer Modern Handmadehttps://www.blogger.com/profile/14872601027890517711noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-12075104921485399152008-04-29T22:42:00.000-04:002008-04-29T22:42:00.000-04:00Hi Carol... I laughed my ass off at your post, esp...Hi Carol... I laughed my ass off at your post, esp. the part about an elephant violating a chicken. Nearly snorted my dinner out of my nose. Anyhoo, great post and I completely agree with your take on PS calling himself a "chef". Also, grammatical mistakes drive me batty.<BR/><BR/>I've made Keller's roast chicken recipe before and it's gorgeous. I'm a dark meat fan and usually leave the white meat to The Mister.<BR/><BR/>He said the breast was too moist... yeah, you read correctly. I am totally not sure how that's a bad thing.Meandering Eatshttps://www.blogger.com/profile/09097335795952132823noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-33332955032238056242008-04-29T20:28:00.000-04:002008-04-29T20:28:00.000-04:00Damn - now I have that song stuck in my head! Your...Damn - now I have that song stuck in my head! Your evil plot worked.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-20107551243710588662008-04-29T18:06:00.000-04:002008-04-29T18:06:00.000-04:00sometimes i refer to my dog as "chicken butt."we r...sometimes i refer to my dog as "chicken butt."<BR/><BR/>we roast 'em super plain. salt and pepper. start the bird upside down in a roasting rack. flip after ten minutes. perfectly cooked dark meat, moist breasts and crispy skin every time. i like to throw some onions underneath as well, they caramelize in the chicken juice. <BR/><BR/>mmm...chicken juice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-64592045925367250352008-04-29T16:38:00.000-04:002008-04-29T16:38:00.000-04:00My boyfriend loves to do a beer can chicken roast....My boyfriend loves to do a beer can chicken roast. Bit of salt and pepper, ram (or tusk would be appropriate) a half can of beer up the backside of the chicken, roast, and done! It makes for an exceptionally moist bird. Plus, I think he just likes saying we're going to have beer butt chicken.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-28231131551397433082008-04-29T14:30:00.000-04:002008-04-29T14:30:00.000-04:00Greek style:3-4 cloves minced garlicolive oillemon...Greek style:<BR/><BR/>3-4 cloves minced garlic<BR/>olive oil<BR/>lemon juice<BR/>Greek oregano<BR/>salt<BR/>pepperUnknownhttps://www.blogger.com/profile/15030764857062052822noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-24298787404013109352008-04-29T12:37:00.000-04:002008-04-29T12:37:00.000-04:00I love your blogs. I happened upon them and every ...I love your blogs. I happened upon them and every one brightens my day. You ruleAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-61464048703638921132008-04-29T01:11:00.000-04:002008-04-29T01:11:00.000-04:00My husband hates that I cackle like a crazy person...My husband hates that I cackle like a crazy person when I read your blog. Thanks! My Danish father always called it "præst næsen"- priest's nose.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-24914538127985589382008-04-28T18:15:00.000-04:002008-04-28T18:15:00.000-04:00After buying this cookbook we too saw his recipe f...After buying this cookbook we too saw his recipe for Roast Chicken, gave it a try and loved it!!! It is hands down the best and the easiest roast chicken I have ever made. Glad you highlighted it in this post :)Sarahhttps://www.blogger.com/profile/11075072010631554968noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-52709641713268889002008-04-28T17:05:00.000-04:002008-04-28T17:05:00.000-04:00She said...chicken butt. Heh, heh..I salt and pepp...She said...chicken butt. Heh, heh..<BR/>I salt and pepper the cavity, then truss and salt the outside, slide a thyme, sage herb butter mixture under the breasts, shove orange wedges in the cavity. 375 degree oven for 90 min. I love it...but since I love saving the prep time, I will do your version next time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-47199894346268389242008-04-28T14:40:00.000-04:002008-04-28T14:40:00.000-04:00Usually when I roast a chicken I almost never both...Usually when I roast a chicken I almost never bother trussing it. The most I do it tuck the wings under and then tie the legs together. I salt, pepper the inside and outside and stuff a lemon, a head of garlic that has been sliced in half and a small bunch of thyme. Then I just slather the skin with olive oil and shove it in the oven. Also I bake it in a skillet, that way when the chicken is done cooking, it's really easy to make a simple gravy with a little white wine and chicken stock.<BR/><BR/>Next time I'll do the more simple way - salt and pepper. Thanks. Now I'm craving a roast chicken.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-20519859024663665842008-04-28T11:37:00.000-04:002008-04-28T11:37:00.000-04:00Carol,Here's a question for you. Do you have issue...Carol,<BR/><BR/>Here's a question for you. Do you have issues with turning your house into a smoke-fest when you roast chicken? I, and others I've managed to talk to, have a problem containing juices in the pan. Things go downhill fast when it splatters onto the oven coils. Even a sheet of aluminum foil under the roasting pan doesn't seem to help a ton. Just wonderin'...<BR/><BR/>Also, a pretty cool and very easy alternative to roasted sweet potatoes in this kind of dish is butternut squash. You can find the recipe in <I>Bouchon</I>. I made it to go with the <A HREF="http://cookingbouchon.blogspot.com/2008/03/gnocchi-with-mushrooms-and-butternut.html" REL="nofollow">gnocchi recipe</A>.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-59802239827237329122008-04-28T11:07:00.000-04:002008-04-28T11:07:00.000-04:00I must roast a chicken this week, if for no other ...I must roast a chicken this week, if for no other reason than to remove the memory of last week's Passover chicken massacre (thanks *ever* so much, dear M-I-L!) from my mind. Will liberally salt & pepper it before trussing it securely, all the while thinking of you. :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-91837913680352317802008-04-28T10:21:00.000-04:002008-04-28T10:21:00.000-04:00I like to spatchcock the chicken---an excellent ex...I like to spatchcock the chicken---an excellent excuse to use poultry shears, and I find that it cooks more evenly. <BR/><BR/>Also, Jamie Oliver has a method where you wrap the chicken in a simple flour-water dough before roasting (it ends up looking like this: http://missblotto.blogspot.com/2006/06/its-brilliant.html). The meat is incredibly tender, and you get the bonus of this delicious crunchy-doughy chickeny-salty crust to pick at with your meat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-85740688743171414392008-04-28T03:12:00.000-04:002008-04-28T03:12:00.000-04:00Aagh! Now I've got stupid Trojan marching band son...Aagh! Now I've got stupid Trojan marching band songs in my head (this from a two-time Bruin!)Moonbeam's Auntiehttps://www.blogger.com/profile/17995706630000978750noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-73976595144296456712008-04-27T20:49:00.000-04:002008-04-27T20:49:00.000-04:00Oops, I meant people don't (usually) intend to be ...Oops, I meant people don't (usually) intend to be derogatory.Blithehttps://www.blogger.com/profile/07920133262015868474noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-45511361057607120052008-04-27T20:47:00.000-04:002008-04-27T20:47:00.000-04:00I'm sure the whole "pope's nose"/"parson's nose" t...I'm sure the whole "pope's nose"/"parson's nose" thing has its roots in historical name-calling although people today don't intend (usually) intend it to be. I grew up in a Protestant family who always called it the "pope's nose." I married into a Catholic family who call it the "parson's nose." I try to avoid sectarian tensions and call it the "tail." This has its own potential for hilarity/12 year old humour, but we need that at many family gatherings.Blithehttps://www.blogger.com/profile/07920133262015868474noreply@blogger.com