Kosher Salt-Roasted Chicken!

One of the things I love most about food is that you can take a very minimalistic approach to things, with just a few simple ingredients you can make something incredibly impressive.  I think we tend to season food so much that we miss out on the beautiful flavor of the ingredient we are preparing.  That’s what I really love about this chicken, it’s only two ingredients, chicken and salt.  I’m going to give you a thyme butter sauce recipe to go with it, but this simple roast chicken is delicious all by itself.

Let’s get started on this super simple and delicious chicken that tastes like, chicken!

Ingredients: 

1 whole chicken (about 4 pounds)

Kosher salt (I can’t really give you an amount here)

For The Sauce: 

1 lemon, juiced

2 Tablespoons of cold butter, cut into 8 pieces

1 Tablespoon Thyme leaves

1/3 cup of chicken stock

Salt & Pepper to taste

Instructions: 

Get your chicken out of the refrigerator and set it on the counter about an hour before you plan to start cooking. Preheat your oven to 450°. Next, get some paper towels and dry your bird off really well.  Moisture on the outside = no crispy bird for you.

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Also, tuck the wing tips up and under the front of the bird.  I like to do this so they don’t get burnt. I didn’t take a picture of this because I’m trying to save some money on production, or I forgot. 

Ok, now that our bird is dried off and our wing tips are tucked, let’s talk about this chickens butt! I always just snip it off.  A very prestigious university did an authentic and scientific study on chicken butts, the study showed that if you clip that part off, the chicken tastes better.  That could be something I completely made up, but that’s what I’m going with.  Either way just clip that little bugger off.

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After you have clipped that off for no apparent reason, it’s time to salt our chicken. I urge you to use kosher salt here, however regular table salt will work.  Just make sure you salt the chicken liberally and don’t forget the cavity (inside) and bottom of the bird, they need a liberal coating as well. Next, we need to tie the legs together.  Some folks may feel the need to truss the chicken, but I don’t think all that work is necessary, plus I’m pretty lazy.

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Next, we need to place the bird in our roasting vessel! Use a pan that you can also use on top of the stove, so we can make the sauce after the chicken is done.  Salt the breasts of the chicken one last time.  Also, don’t get nervous and start thinking ‘I’m using too much salt’ you’re not, stay calm.  20170411_000049

Take a paper towel (or something) and try to get any salt that has fallen off the bird out of your roasting pan. We’re going to be using that pan to make our sauce and we don’t want the sauce to be WAY too salty, like some people I know.  Place the chicken in the preheated oven for about 55 minutes (or until a thermometer in the thigh reads 160°).  After that 55 minutes is up you should have something that looks like this….

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You should have a nice golden brown and very crispy bird.  Remove the chicken from the pan and let it rest for about 10 minutes.  Meanwhile, let’s start the sauce! Go back to the pan and remove most, not all, but most of the rendered chicken fat from the pan.

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Turn your heat to medium high and add in the Thyme leaves.  Let those cook for about 20 seconds, stirring.

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Next, add in your lemon juice and chicken stock. Stir all that around and simultaneously begin scraping all that beautiful fond (delicious little brown bits stuck to the bottom of the pan) off the pan. Let that cook for about 2 minutes, just to let it reduce a little.  Now, turn your heat to low and add in some of your butter.

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It’s really important here that when you add the butter in you really need to stir and sorta keep your pan moving. After that butter is melted and incorporated, add in the juices off the plate where the chicken has been resting.  Add in the rest of your butter and keep stirrin’ and movin’, stirrin’ and movin’ until all the butter is melted and incorporated.  The thickness or consistency of the sauce is completely up to you, if you want it a little thicker reduce it more, a little thinner add a little more stock.  Taste for seasoning, I added a little pepper. Mix that in and once it is thoroughly mixed, turn off the heat and your sauce is done!

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Now just plate up your beautiful roast chicken and decorate the plate/platter a little if you’re feeling fancy.

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All that’s left to do now is enjoy one of the most moist and delicious roast chickens you have ever had! This chicken accompanied with that thyme butter sauce is going to blow you away and seriously impress any and all guests you have over for dinner.

Anyway, I seriously hope you try this recipe out for yourself, it’s so simple and fairly inexpensive.  Let me know how it turns out in the comments!  Don’t forget to follow the blog so you get notified first when something is posted, that makes you a V.I.P. don’t cha know. Also, find me on Facebook @isbutteracarbblog and follow me there as well! Thanks for stopping by! Ciao!

Vinaigrette Roasted Asparagus

Hey friends, it’s been awhile! Sorry for not posting for a bit, it’s just been so crazy around here since returning from Europe. Tikki was sure happy to be back home, I don’t think I’ve ever seen him so excited haha.  To be honest I’m pretty glad to be home as well, traveling will wear you out! Speaking of Europe, it may be awhile before I post about the trip, because I want to work on some recipes that will really showcase the areas I visited.

So, to hold you over I thought I would do a quick post on a delicious side dish that would be a perfect accompaniment to any dinner!   Especially since Easter is right around the corner and I know you’re looking for something divine to cook for your friends and family!  The best part is, this asparagus is quick and easy, but to your guests you will seem like an Iron Chef!

Let’s get to it!

Ingredients: 

1 lb of asparagus, trimmed

1/2 cup chopped leek

4 tablespoons olive oil

4-5 slices of prosciutto, chopped

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon of salt

1 teaspoon of pepper

Garnish:

2 hard boiled eggs, chopped

1-2 Tablespoons tarragon, minced

Instructions: 

First thing first,  preheat your oven to 400°f and gather up all of your ingredients!

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Clean your leeks really well (they are usually grown in sand), because we don’t want sandy gritty asparagus. Just kinda pull them apart a little and rinse with water. You can cut them up first and just soak them in a bowl of cold water and agitate them as well, it might even be easier.  Either way just clean the damn things.  After they are cleaned and chopped place them on a large baking sheet.

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Next let’s get the asparagus ready. You can just snap the woody end off where it wants to snap, because that’s usually where the fresh tender asparagus starts. If you want you can just cut the ends off and then peel the new ends of them with a veggie peeler to make sure they aren’t woody. Now that those are ready, add them to your baking sheet as well!

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Let’s get this vinaigrette ready! Add your olive oil, lemon juice, Dijon mustard, salt, and pepper to a little bowl and mix together until it is really well combined.

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Now pour the vinaigrette over the asparagus and leeks, toss to coat.

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Sprinkle your prosciutto over the top. It’s going to crisp up really well and add such an amazing texture.

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Place the baking sheet into your preheated oven for around 15-25 minutes.  Just keep an eye on it, because the time depends on the size of the asparagus and you don’t want to burn them. The best way I have found to check and see if it’s done is just taste one, plus you deserve a little snack after all this work! You can always use the tip of a knife to check the tenderness, but that’s not fun at all and there is no reward in doing it that way.

While the asparagus is roasting away, go ahead and get your garnishes together! When the asparagus is done plate it up and garnish with your egg and tarragon!  The egg and tarragon garnish add a touch of elegance, plus it adds such great flavor as well. That’s all there is to this amazing side dish, you’re done!

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I really do love this dish and it’s always a hit at our dinner parties! The prosciutto adds a nice crunch with tangy freshness of the vinaigrette to really bring the flavor of the asparagus to life!

Anyway, I really hope you give this one a try and be sure to let me know what you think in the comments!  If you’re feeling frisky give us a share on Facebook, Instagram, and Twitter, be sure to use #isbutteracarb! Thanks for stopping by, until next time. Ciao!