Christian Delouvriers Roast Chicken with French Fries SERVES 2–4 INGREDIENTS Canola oil, for frying 2 large russet potatoes (about 1½ lb.), cut into thick french fries 8 tbsp. unsalted butter ½ cup soy sauce 1 3–4 lb. chicken Kosher salt and freshly ground black pepper, to taste 7 cloves garlic (4 crushed, 3 minced) 1 bunch thyme, plus 1 tbsp. finely chopped INSTRUCTIONS 1. Pour oil to a depth of 2 into a 6-qt. heavy-bottom Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 375°. Add the potatoes and cook, turning occasionally and maintaining an oil temperature of 325°, until pale and tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a baking sheet, and refrigerate until chilled, about 1 hour. 2. Meanwhile, heat oven to 475°. Melt butter in 2-qt. saucepan over medium heat; stir in soy sauce; set aside. Season chicken with salt and pepper, stuff cavity with crushed garlic and bunch thyme; tie legs together. Transfer to 9 x 13 baking dish. Brush heavily with some of the soy mixture, and cook, basting twice more, until an instant-read thermometer inserted into thickest part of thigh reads 165°, about 1 hour. Let rest for 10 minutes. 3. Return oil to medium-high heat; increase temperature to 385°. Working in batches, add chilled potatoes, and cook until crisp, about 2 minutes. Using a slotted spoon, transfer fries to a large bowl. Toss fries with minced garlic, chopped thyme, and salt. Carve chicken; serve with fries and pan juices. source - saveur
Posted on: Sun, 16 Mar 2014 05:32:34 +0000
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