Re: The Thanksgiving Thread
Roasting a chicken is just about the simplest thing you can do. All you need is a whole chicken with the skin still on and good roasting pan…either of these kind will work:
I don’t do tandoori or desi masala for a roast chicken nor do I do “desi inspired” side dishes so you can use whatever flavor profile you want to go with. The cooking technique will be the same regardless. Place the bird on the rack in the pan (the rack is to ensure the bottom of the chicken gets crispy/cooked all the way)…season how every you want…bake on the center rack of the oven uncovered at 375 degrees… for a 2-3 lb chicken it will be about 2 hours. When the juices run clear at the thickest part it’s done. If you’re a beginner, use a meat thermometer that shows the temp and doneness. Once you take it out of the oven, let it rest for at least 10 minutes to let the juices redistribute and settle, that will ensure a juicy bird. At thanksgiving and large dinner party gatherings, I use one of these electric counter top roasters, that hold 3 chickens:
If you go to food network website, you’ll find 101 different ways to season and flavor a roast chicken, there is no right or wrong way, it’s all about your own flavor preference.
For a large roast beef, I use the same electric roaster as above (I have 2). For roasting, you need a cut of beef that has alot of marbling or high fat content. That is because as the beef roasts and the conective tissues shrink, the marbling of fat melts and bastes as it cooks. So for a roast beef the first thing I do is make holes all over the meat and tuck a clove a garlic down in to it. I then dredge the whole roast in seasoned flour, then sear it all over well on all sides to form a crust. I then place the roast on the rack of the electric roasting pan. I make a liquid base of beef broth, soy sauce, worscetshire sauce and olive oil, fresh cracked black pepper and pour that over the seared roast. I then place a good amount of fresh rosemary sprigs on top, cover and set it to roast at 350. Depending on the size and weight, it takes anywhere from 4-8 hours. Half way through, I add big chunks of carrots and onions, cover again, and let it cook for the remaining amount of time. When it’s time to serve, again, let the meat rest before you slice/carve it to ensure the juices have all redistributed and settled.
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