From My Carolina Kitchen
1 (3 to 4-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
1 lemon, quartered
2 tablespoons unsalted butter, melted
1- 2 heads of plump fresh garlic, unpeeled, tops cut off
1 to 2 sprigs of fresh rosemary
Several sprigs of fresh thyme
6 cups (3/4-inch) bread cubes from a French baguette or boule
Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat. Pat the outside of the chicken dry with paper towels, sprinkle the inside with salt and pepper and tuck the lemons inside. Brush the chicken with the melted butter and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Put the sliced onions in a roasting pan, toss with a little olive oil and season with salt and freshly ground black pepper. Place the chicken on top of the onions and add the garlic, rosemary and thyme to the roasting pan.
Roast for 1 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the chicken, onions, and garlic to a platter. Sometimes the onions may burn, but their flavor is good. Cover chicken with foil. At this point Patricia Wells places the chicken at an angle against the edge of an overturned plate, with its head down and tail in the air to heighten the flavor by allowing the juices to flow down through the breast meat. Then covers the chicken with foil, turns the oven off and places the chicken back in the oven with the door ajar and lets it rest for at least 10 minutes.
Meanwhile, heat a large sauté pan with 2 tablespoons of extra-virgin olive oil until very hot. Add the cubed French bread. Lower the heat to medium-low, season with salt and pepper and sauté the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed. When nicely golden brown, set aside.
For the sauce, place the roasting pan over moderate flame and scrape the bits that cling to the bottom of the pan with a wooden spoon. Add juices from chicken that’s on the platter in the oven. Cook for 2 – 3 minutes, being careful not to let it burn. Discard any excess fat. Add 2 tablespoons cold water (hot water will cloud the sauce), white wine or dry vermouth and bring to a boil. Reduce heat to low and simmer for about 5 minutes. Strain the sauce through a fine mesh strainer and reserve. Patricia Wells say straining the sauce makes for a finer, more elegant and smoother sauce and is well worth the effort. She believes it is this extra step that transforms an amateur’s efforts into a professional’s.
When you’re ready to serve, place the croutons on a platter. Slice the chicken and place it, plus any carving juices, over the croutons. Sprinkle lightly with salt and serve warm with the sauce. Yield: 4 servings.
This is adapted from Lemon Roasted Chicken with Croutons from Barefoot in Paris by Ina Garten and Grandmother’s Roast Chicken (Poulet Roti “Grand-Maman”) from Simply French, Patricia Wells presents the cuisine of Joel Robuchon