Posts Tagged ‘roasting’

I love a simple, roasted, moist chicken.  The only thing is, who has the time to “babysit” a chicken while it’s in the oven?  Especially for dinner, when you are off at Jung SuWon training, working up an appetite.  And, what do you do to prevent this chicken from drying out? 

I asked Grandmaster Tae Yun Kim about this and here is her “secret.”  First, you put the chicken in a roasting pan.  Then, you cut up some very cold butter into 1/4 inch thick slices (works best actually if you cut the butter in slices, then freeze it, then use it).  Have some crushed garlic on hand, as well as some fresh sprigs of rosemary, salt and pepper.  With your hands, gently lift the skin away from the breast of the chicken, and put in the slices of butter, crushed garlic that you have mixed with salt and pepper, and some of the rosemary.  So in effect, you are putting all this UNDER the skin.  In addition, put a little of the salt, pepper and garlic paste on the outside of the chicken.  Pour some good white wine into the pan, about 2 inches high, add a couple handful mushrooms. Put some rosemary into the chicken cavity, along with some garlic.  Now cover it all up very tightly either with a lid or with aluminum foil, put in preheated oven, 350 degrees.  Since I usually get a couple large sized chickens for this, it takes about 2 hours to cook them. 

So you got plenty of time to come home after class, take off the lid or foil, and let the chicken brown and crispy, which will take about 15 – minutes.  You will enjoy a wonderfully moist and delicious chicken!  The butter, and the steam created through the wine, will ensure that the chicken doesn’t dry out. 

If you have a timer, you can set it before you leave, just in case you end up in a class where we sparr longer than we expect…….

To make it really easy on yourself, start the rice cooker before you go, and voila!  When you come home you got a nice dinner ready – add a salad and you’ll be all set. 

PS: should you have an leftovers – which is doubtful – they are most excellent in a chicken salad the next day!  Or add the leftover to the pasta salad in the recipe I posted earlier.

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