Yep, that pretty much sums it up. I am home sick, and I have spent a quiet morning in bed reading my Bouchon cookbook cover to cover. It makes for good reading. Not only are the recipes spot on and authentically French bistro cuisine, but the essays wonderfully articulate the essence, philosophy, and ambience of bistro cooking. It makes me very happy.
Actually, bistro food should make all of us happy. It's comforting, generous, convivial, and unpretentiously rooted in French tradition. Interestingly, the excellence of Bouchon Restaurant has made it a destination of sorts requiring advance reservation, but typical bistro dining is accessible, local and immediate throughout France. Found in every neighborhood, soothing in its predictability, comfortably well worn in its ambience, and satisfying in its timelessness, the French bistro is a home away from home.
I became familiar with bistros when I lived in Paris and then Geneva. The bistro was the go-to restaurant for consistent, delicious, and fun food. Welcoming, bustling, and casually elegant, I knew what I could get - whether it was a date night or a group dinner, whether I was pregnant or with young children in tow. Now, years later, there isn't a bistro in my neighborhood, and I don't have a standing reservation at Bouchon, but I do cook bistro fare at home. It's perfect for entertaining and families, and since my family was raised eating bistro food in Europe, it's one of our preferred cuisines for home cooking.
Roast chicken is a staple in bistro cuisine. Inspired by recipes in both the Bouchon and Zuni Café Cookbooks, I roast the chicken in an oven-proof skillet in a very hot oven. Nearly an oven to table dish, all it requires is resting before carving and capturing the delicious juices from the bird for basting and serving. Save the bones to make chicken stock after the meal.
Roast Chicken
Serves 2-4
Serves 2-4
One organic chicken, 2-1/2 to 3-1/2 lbs. (1- 1.5 kg.)
4 thyme, sage or rosemary sprigs
Sea salt
Freshly ground black pepper
Salt the chicken:
Rinse the chicken and pat dry thoroghly with kitchen towels outside and inside the cavity. Sprinkle all over with sea salt and freshly ground black pepper. Refrigerate up to 24 hours before continuing.
4 thyme, sage or rosemary sprigs
Sea salt
Freshly ground black pepper
Salt the chicken:
Rinse the chicken and pat dry thoroghly with kitchen towels outside and inside the cavity. Sprinkle all over with sea salt and freshly ground black pepper. Refrigerate up to 24 hours before continuing.
Preheat the oven to 450 F. (225 C.)
Slide your finger under the skin of each breast. Insert an herb sprig in the pocket. Repeat with the skin at the thighs.
Slide your finger under the skin of each breast. Insert an herb sprig in the pocket. Repeat with the skin at the thighs.
Place chicken breast-side up in an oven-proof skillet or shallow roasting pan. Place the chicken in the oven. Roast 30 minutes, then turn chicken over breast-side down. Roast additional 20 minutes. Turn chicken over, breast-side up. Roast 10 minutes more or until done.
Remove from oven, baste chicken with juices. Transfer chicken to a cutting board, and let rest 15 minutes.
Remove from oven, baste chicken with juices. Transfer chicken to a cutting board, and let rest 15 minutes.
Pour fat from skillet, leaving drippings in pan. Pour any juices from resting chicken into pan. Add 1-2 tablespoons water or chicken stock into pan and deglaze. Keep warm.
Carve chicken and arrange on warm serving platter. Spoon juices over chicken.
Garnish with additional herb sprigs.
Serve with a green salad and roasted potatoes.
bouchon is one of my all-time favourite cookbooks - and i can even overlook the american measurements! such an array of perfect bistro food, things i would never have thought i can make myself, like confit de canard, are explained so perfectly that anyone can make them. beautiful.
i hope you get well soon and i can't wait to read more about your bouchon try-outs!
Posted by: johanna | 19 January 2009 at 11:40 PM