Best Jonathan Waxmans Roast Chicken Recipes

WOOD-ROASTED WHOLE SONOMA DUCK

Steps:

• Preheat the oven to 425 degrees F.
• For the duck: Rub the duck with the olive oil, season it well with salt and pepper and place in a roasting pan breast-side up. Roast for 15 minutes, then shake the pan to release the duck and roast another 25 minutes. At this point, turn the duck onto the breast so it can baste in its own rendered fat. Roast another 25 minutes, then turn the duck again onto its back and cook for another 15 to 20 minutes. The duck skin should be golden brown and a thermometer placed in the thigh meat should register an internal temperature of 135 degrees F. Remove the duck from the pan, reserving the fat in the pan. Let the duck rest for 10 minutes, then slice into 8 pieces: 2 legs, 2 thighs, 2 wings and 2 breasts.
• For the Cabernet sauce: In a medium skillet over medium heat, heat the olive oil. Add the duck neck and chicken thighs, skin-side down, and saute until golden brown and the fat has rendered, about 10 minutes.
• Meanwhile, in a large skillet over medium heat, add the butter followed by the onions, garlic and shallots. Saute until translucent, 5 to 6 minutes. Add the cognac and cook for 2 to 3 minutes. Add the Cabernet Sauvignon and bring to a simmer. Add the duck neck, chicken thighs, bay leaves, sage, thyme, parsley, chives and chicken stock. Bring to a simmer and cook, uncovered, for 20 minutes.
• For the mushroom ragu: In a heavy saucepan over medium heat, add 2 tablespoons of the butter. Add the mushrooms and cook gently for 7 to 8 minutes; season with sea salt and cracked black pepper. Then add the sherry, garlic, onion and half of the scallions and cook for 4 minutes. Add the ginger, 2 tablespoons butter and the remaining scallions and cook another 2 to 3 minutes. Set aside.
• For the radishes: Put the radishes in a pot and cover with cold water. Bring to a boil, add salt and cook until the radishes are just tender. Drain.
• In a separate saucepan over medium heat, add the poached radishes and 1 tablespoon of the rendered duck fat and saute until golden, 7 to 8 minutes. Check for seasoning.
• For serving: Preheat the oven to 300 degrees F.
• Reheat the duck meat on a sheet tray until warmed through, about 4 minutes. Place the mushroom ragu and radishes on a platter. Cut each breast into four pieces and place on a platter with the thighs and legs. Top with the Cabernet sauce.

JONATHAN WAXMAN'S ROAST CHICKEN

Steps:

• Preheat the oven to 450°F (230°C).
• Pat the chicken completely dry with paper towels.
• Place the chicken, breast side down, on a cutting board. Using a heavy chef 's knife, cut out the breastbone and snip off the wingtips. Season the two halves with salt and pepper.
• Slick a roasting pan or cast-iron skillet with 2 tablespoons oil. Place the chicken halves, skin side up, in the roasting pan and drizzle with the remaining oil. Roast the chicken until cooked through and the internal temperature is 165°F (74°C), basting every 10 minutes, 30 to 35 minutes. If it's not browning well, turn it over after 15 minutes, and then return it to skin side up for the last 5 minutes.
• Place the chicken halves on a platter, and drain excess fat from the roasting pan. Let rest for at least 30 minutes.
• While the bird is roasting, soak the capers in cold water for 1 hour, then drain.
• Soak the anchovies in cold water for 15 minutes, then pat dry.
• Using a mortar and pestle or small food processor, smash together the capers, anchovies, and garlic until smooth, then dump into a large bowl.
• Add all the herbs and oil. Season with salt. It should be chunky, not oily.
• When ready to serve, return the bird to the roasting pan and place back in the oven for 5 to 8 minutes to warm through. Remove and cut the bird into serving pieces. Cut each breast in half and cut the thighs from the legs. Serve with the salsa verde, if desired.

ROAST CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and pepper. Roast the chicken, 5 minutes. Remove the chicken and carefully shake it to ensure that it does not stick to the bottom of the pan. Return to the oven to roast, 20 more minutes. Baste the chicken and continue to roast, basting every 5 minutes, for 30 minutes. Add the carrots, garlic and onions and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh (avoiding bone) reads 155 degrees F, about 20 minutes more.
• Place the chicken on a cutting board with the vegetables. Skim the fat from the pan, leaving about 2 tablespoons. Place the pan over a burner and add the flour. Cook until browned, then add the wine. Scrape out all the pan juices and the wine-flour mixture into a small saucepan. Cook for 3 minutes, then add the cream and remaining 2 tablespoons butter, whisking. Season with salt and pepper. Slice the meat off the bird and add the cooking juices to the gravy. Place the sliced meat on a platter and sauce with the gravy. Garnish with the vegetables.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

Steps:

• Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
• Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
• Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.