Text 14705, 125 rader
Skriven 2008-10-05 18:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MANNY ROTHSTEIN
Ärende: Re: opinions
====================
-=> Quoting Manny Rothstein to Jim Weller <=-

 -> JW> Manny is a regular guy living in California not a Californian. He
 -> rarely utters the words natural, organic, raw food, tofu, low fat,
 -> fusion, avocado or Sambuca. He even shoots critters (discretely and
 -> out of state.

 MR> Thank you Jim. I always considered you to be one of the more
 MR> intelligent participants in this echo. (G)

How refreshing! Usually when I set up a fan club I get hit with a
restraining order. The Mounties have told me emphatically not to
e-mail Shania Twain ever again. [g]

Something good out of California:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thomas Keller's Favorite Roast Chicken
 Categories: Chicken
      Yield: 4 Servings
 
      3 lb Free-range chicken
           Kosher salt and freshly
           Ground black pepper
      2 ts Minced thyme
           Unsalted butter
           Dijon mustard
 
  Chicken that's basic, brilliant By Aleta Watson San Jose Mercury News
  
  Now and again, the Food & Wine staff chances upon a recipe so
  appealing that we just have to share it even though it has no
  connection to a story. These are the dishes we want to eat, the
  recipes destined to become stars in our personal repertoires. They
  merit the spotlight because they feature unusual combinations of
  ingredients or inspired techniques. In the months ahead, we'll use
  this new feature to share our finds with you.
  
  Thomas Keller's recipe for simple roast chicken is a perfect example.
  I've tried many ways of roasting chicken, and this was the easiest I
  had ever read. Start with a really good chicken, dry thoroughly,
  season generously with salt and roast at 450 degrees without basting
  for about an hour. That's it.
  
  For his Yountville bistro, Bouchon, Keller's staff brines the chicken
  before roasting. But this is the method the meticulous chef and owner
  of the French Laundry, arguably the best restaurant in the United
  States, uses at home.
  
  If it's good enough for him, I reasoned, it was worth a try. Knowing
  Keller has built his reputation on impeccable technique, I was careful
  not to cut any corners.
  
  The results were phenomenal. The skin puffs up like a balloon in the
  oven and turns a crisp golden brown. The meat stays moist, juicy and
  full of flavor. A drizzle of pan juices and fresh thyme at the finish
  takes the dish from basic to brilliant.
  
  This is one recipe I'll come back to again and again.
  
  Preheat oven to 450 degrees. Rinse chicken in cold water, then dry
  very well with paper towels, inside and out. The less it steams, the
  drier the heat, the better.
  
  Salt and pepper cavity, then truss bird with kitchen twine to help it
  cook more evenly.
  
  Now, salt chicken; I like to rain salt over the bird so it has a nice
  uniform coating that will result in crisp, salty, flavorful skin
  (about 1 tablespoon). When it's cooked, you should still be able to
  make out salt baked onto the crisp skin. Season to taste with pepper.
  
  Place chicken in saute pan or roasting pan and, when oven is up to
  temperature, put chicken in oven. I leave it alone; I don't baste it.
  I don't add butter. You can if you wish, but I think this creates
  steam, which I don't want. Roast it until it's done (165 degrees in
  the thickest part of the thigh), 50 to 60 minutes. Remove from oven
  and add thyme to pan. Baste chicken with juices and thyme and let it
  sit for 15 minutes on cutting board.
  
  Remove twine. Discard wing tip. Separate middle wing joint and eat
  that immediately. Remove legs and thighs. I like to take off the
  backbone and eat one of the oysters, the two succulent morsels of
  meat embedded there, and give the other to the person I'm cooking
  with. But I take the chicken butt for myself. I could never
  understand why my brothers always fought over that triangular tip;
  until one day I got the crispy, juicy fat myself. These are the
  cook's rewards.
  
  Cut breast down middle and serve it on the bone, with one wing joint
  still attached to each. The preparation is not meant to be super
  elegant. Slather meat with butter. Serve with mustard on the side and,
  if you wish, a simple green salad. You'll start out using knife and
  fork, but finish with your fingers, because it's so good.
  
  Note: To truss chicken, place it on a tray with legs toward you. Tuck
  wing tips under bird. Cut piece of kitchen twine about 3 feet long and
  center it on top of neck end of breast. Lift neck end of bird and pull
  twine down around wings and under chicken, then bring ends up over
  breast toward you and knot twine, pulling it tight to plump breasts.
  Bring ends of twine around ends of drumstick and straight up. Tie as
  before to pull drumsticks together and form a compact bird. Tie again
  to secure knot.

  "Bouchon" by Thomas Keller

  By Aleta Watson San Jose Mercury News

  From: Terry Pogue To: Foodwine
 
MMMMM





Cheers

YK Jim


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