Herb Roasted ChickenJan 04, 2016Posted by Chef Todd FisherPrint
I have always found comfort in roasted chicken, both the process of making a roasted chicken and eating one. It always reminds me of a Sunday supper with the entire family around the table. If your family is anything like mine (7 of us,) you might need two birds. The cooking time will largely depend on the temperature of your wood burning oven — a 3 pound bird will take somewhere between 45 minutes to an hour. I like to have my Forno Bravo Vesuvio oven right around 400°F and I prefer to use a large Dutch oven for my roasting vessel. This gives me the ability to put a lid on it if the bird is getting darker faster than I would like.
The chicken is great served with mashed potatoes. A little trick I employ is to line the bottom of the roasting pan with some sliced onions, celery and carrots, which will give you some fabulous drippings to pour over your finished chicken, and with a little sea salt, serve as a delicious vegetable side dish as well.
Be Great, and may your table always be full!
- 1 Whole chicken Free Range
- 2 Each yellow onions Peeled & sliced 1/2 inch thick
- 4 Sprigs Rosemary & Thyme
- 1 Each lemon Cut in 1/2
- 6 Cloves garlic Smashed
- 2 Branches celery Cut into 1 inch long pieces
- 2 Each carrots Peeled and sliced into 1/2 inch coins
- 2 tsp. Kosher Salt
- 1 tsp. cracked black pepper corns
- 2 Tbsp. olive oil Extra virgin
Brick Oven Cooking Techniques: Roasting
Roasting temperatures (between 600ºF – 400ºF) are perfect for searing meats, and browning vegetables or casseroles before covering them with a lid or with a liquid. These temperatures also work well for cooking food thoroughly, but not letting the outside burn or over-brown. This temperature range is lower than for fire-in-the-oven cooking (pizza), but higher than for traditional baking. Note: 500ºF and below is good for roasting chicken. If your temperature is above 400ºF, you will likely need to cover it with foil or a lid at some point while cooking to prevent burning.
In order to roast, first, bring your oven up to pizza temperatures (700ºF), then allow the temperature to drop, and the fire to burn down, but not out. Push the coals to one side. The fully-fired oven, combined with a low fire, enables you to sear and brown dishes, and then continue cooking for a longer period of time, as the oven temperature slowly drops.
Your oven should have no visible black on the dome, a medium-sized bed of coals, and a small, 2-4″ high flame. The door may be left off for short roasting times (under one hour,) or positioned inside the arch opening to help regulate heat for longer roasting periods. Add small pieces of wood, as needed, to maintain your desired temperature.