RISE AND SHINE KAUT 43 OKC
Now that cooler weather is upon us and we aren't so concerned with heating up the house with our ovens more of us are putting the covers over outdoor grills and relying more on what’s in our kitchen.
Roasting is back and can accomplish many aspects of a meal . This fall meal includes vegetables of the season, a crispy way to enjoy chick peas, and the Sunday supper favorite, the roasted chicken.
For the roasted chicken, I take my queue from the master chef of the three ingredients roasted chicken at Bouchon restaurant in Beverly Hills, Thomas Keller… with a little In The Kitchen With Scotty thrown in for good measure.
Now Chef Keller brings up two necessities, besides having a fresh natural bird, and that is to temper the bird and to truss the bird; the two T’s.
Temper the chicken: Let the whole bird come to room temp before roasting. Which is actually a great idea for a lot of proteins. When you put a large roast of anything into the oven to roast, and it’s fresh out of the fridge, the proper cooking/doneness is going to be off. Allow your bird to sit out (no, not overnight) but an hour at least before roasting.
Trussing the bird and bringing the entire body and parts into one solid unit also allows for even flavorful cooking. I’ll definitely show how to truss the bird on Rise and Shine, but there are plenty of how to and styles of trussing a chicken available on YouTube. Choose one that works best for you.
ROAST SUNDAY CHICKEN Inspired by Chef Thomas Keller of Bouchon
1 whole Chicken, 4-5 pounds
Fresh thyme leaves
- Preheat your oven to 450 degrees. Rinse the outside and inside of your bird and dry off completely. Truss your bird bringing in the legs and wings close to the body to ensure even cooking.
- Generously season the inside and out of the chicken with my Cook’s Line season, or use your own salt and pepper. Sprinkle the outside with fresh thyme leaves.
- Place the chicken in a roasting pan, and roast for 50-60 minutes, checking with a meat thermometer at the thigh joint for a reading of at least 165 degrees, or until the juices run clear and not pink.
- Remove the chicken and let rest for at least 20 minutes before carving
FALL ROASTED VEGETABLES WITH CRISPY CHICK PEAS
1 15.5 ounce can of Garbanzo/Chick Peas drained, rinsed, and dried
1 medium butternut squash peeled and cubed into 2” chunks
2 small to medium zucchini cubed to 2” chunks
2 small to medium summer or yellow squash, cubed to 2” chunks
5-6 large brussels sprouts quartered
3 tablespoons In The Kitchen With Scotty “Persian Rub”
- Heat oven to 450 degrees, or use the same oven you’re roasting your chicken in.
- toss the chickpeas with a little olive oil and place on a small sheet or roasting pan. Roast approximately 15-20 minutes until crispy and remove from the oven.
- In a large bowl toss the butternut squash, yellow squash, zucchini, and brussels sprouts with the Persian Rub and a few tablespoons of olive oil
- Pour out onto a large roasting pan or sheet pan and roast 30-35 minutes. Remove from the oven and sprinkle on the crispy chickpeas. Toss to coat and flavor.