Garlic and Citrus Chicken

March 5, 2007 · 1 comment · Print This Post

in Dinner, Holidays / Entertaining, Poultry

I’d only baked a chicken once before, last year on Easter, but it came out fine so I figured when I decided to roast another chicken (using the same recipe I might add) that I’d be an old pro by now. Unfortunately, overconfidence in the kitchen is not a good thing. It all started out well. The best kitchen “disasters” usually do. I seasoned and stuffed the bird without incident. Then I popped it in the oven for an hour. I even tented it so that it wouldn’t brown too quickly, and basted it religiously with the Citrus and herb glaze.

It took me 3 hours to realize that I was cooking the chicken upside down. Yes, I basted the underside of the chicken. The breast was sitting “face down” in the pan the entire time. I finally clued into this fact when I noticed that the little white “I’m done” button seemed to have disappeared. And by disappeared, I mean was actually on the bottom of the roasting rack.

Of course it was all down hill from there. While divulging my kitchen shame to CK I ended up burning the aromatics for the stuffing and had to throw them out and start all over again. By the time we sat down to eat I was just grateful to have a plate of food. Thankfully the meat was still tender and tasty, but I felt like a complete fool. So please enjoy my “Upside Down” chicken in all its glory! Maybe I’ll start a new trend…

Right Side Up (Note Button)
Right Side Up (Note Button)
Garlic, Oranges, and  Lemon Wedges
Garlic, Oranges, and Lemon Wedges
The Balancing Chicken Act
The Balancing Chicken Act
Where it all Went Wrong
Where it all Went Wrong
Add Stock to the Pan
Add Stock to the Pan
Prep the Glaze
Prep the Glaze
Combine
Combine
Baste, Baste, Baste
Baste, Baste, Baste
Tent with Foil
Tent with Foil
Melt Butter for Stuffing
Melt Butter for Stuffing
Saute the Onions & Celery
Saute the Onions & Celery
Crumble in the Muffins
Crumble in the Muffins
The Unveiling
The Unveiling
What Happens in the Kitchen Stays in the Kitchen
What Happens in the Kitchen…

{ 1 comment… read it below or add one }

1 Donald February 25, 2008 at 10:06 pm

Erin:

Stuffing is EVIL!!!!!!

I am willing to wager a large amount of my small income that the breasts in no way shape or form dried out. A technique that I sometimes use with turkey, when I don’t have the time to brine it, is during cooking, turn the bird breast side down so that the juices run through the white meat.

Might I suggest that, next time, you create a diamond with the foil and only tent the breast meat? You really want the legs exposed. Then halfway through, remove the tent.

I would also suggest that you just pull that little white popper thingy from the breast and throw it away. Either 15 minutes per or use a thermometer in the leg meat is more efficient, I have found.

The method I use is to bake 15/lb and try to shake hands with the drumstick. If the joint feels really loose, it’s done.

Hey look, I feel ya, I sometimes get a bit, ahem…, “strong-minded” in my kitchen. I think a lot of us do. But, hey, how else would we become decent cooks? 🙂

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