TC Roasted Chicken

Roasted Chicken is a classic dish that has been made and remade for hundreds of years.  Like most dishes, I wanted to make this one mine as best I could.  For my cooking uniqueness, I choose a Terra Cotta Roaster, a brine, and herbs.

Brine Time

One of the simplest techniques for making a moist Roasted Chicken is a brine.  A brine is essentially, sugar, salt, herbs and water.  

4-6 lb chicken

1/4 cup of salt, a 

1/4 cup of sugar 

4 cups of water 

2 cups of ice cubes

Ideally, soaking the chicken completely immersed in the brine for 12 hours would be great.  Don't underestimate to power of 60 minutes.  Something is better than nothing. 

Aromatics 

These are the secret flavors in soups, stews, etc…  They are a mix of vegetables, spices and herbs cooked in an oil or fat.

       

Terra Cotta

For years, I remember my mother used Terra Cotta pots for her plants.  Then I saw a recipe on the Food Network where the chef used a Terra Cotta pot for the cooking platform.  The chef extolled the amazing texture and juiciness of the finished product.  

Saturday's have turned into scavenger hunts at the Salvation Army.  I don't like to buy a lot of stuff but I can appreciate a deal.  Often times, there are amazing deals.  The Salvation Army is also a good place to find books.  

Recently, I found a Terra Cotta Roaster for $3.99.  In the day and age of Google, I was able to find the exact same roaster for $100 at Bed Bath and Beyond.

Terra Cotta Roaster Tips

Soak in water prior to cooking for 15-30 minutes

Start with a cold oven

Do not use soap (chemicals) when cleaning.  

The chicken cooks in its own juices.  The mirepoix allows the chicken to be raised and cooked on all sides.  This will create a crispy skin.  

Day 1: Roasted Chicken Breast with Greens, and Macaroni and Cheese.

Day 2: Pan Seared Chicken Breast in Herb Butter.  Presentation is key.  Psychophysics is a branch of Psychology that quantitatively examines the relationship between physical stimuli and their perceptual effects.  What your food looks like, smells like, tastes like and sound like do affect the way your guest receive your dishes.

Day 3: Short Ribs, Rice and Peas with TC Roasted Chicken.  The breast was reheated in a sauce pan with 1 tablespoon of clarified butter.  I ladled the butter over the breast to crisp the skin.  Crispy chicken skin is essential in my book.  

Leftover can get old but the variations above kept each meal fresh.  It helps that it all started with an amazing TC Roasted Chicken.