Whole Roasted Chicken

 

Elisa and CinCin Ristorante + Bar’s Executive Chef Andrew Richardson

When exploring Elisa’s modern steakhouse menu, you might be tempted to breeze past the offerings that aren’t beef-centric. But those with an eye for hidden gems will have discovered a not-to-be-missed main dish. After one bite of Chef Andrew Richardson’s juicy Whole Roasted Chicken, we’re sure you’ll happily agree.

Makes two roasted chickens
Serves 6-8

COMPOUND BUTTER

  • 185g unsalted butter
  • 135g brioche bread crumbs
  • 15g truffle
  • 1tsp black truffle oil
  • 16g salt

Combine all ingredients in the bowl of a stand mixer and beat together until fully incorporated. Transfer the mixture to a piping bag. Loosen the skin from the breast and legs of the chicken, pipe the compound butter between the meat and skin, and then smooth it out to form a thin, even layer.

CHICKEN

  • 2 3 ½ lb chickens (Elisa uses Maple Hill Farms)
  • 2 lemons, halved
  • 2 sprigs of thyme
  • 2 sprigs of tarragon
  • 2 garlic cloves, peeled and crushed
  • sea salt and fresh ground black pepper
  • fresh herbs and seasonal flowers for garnish

Place the lemon, thyme, tarragon and garlic into the cavity of each chicken and add a little salt and pepper. Truss the chicken using butcher’s twine. Place chicken in the fridge, preferably overnight or, until the butter has become firm, for approximately 1 hour. Preheat the oven to 450F, brush a little melted butter over the outside of the chicken, and season lightly with salt.

Place the chicken in a Dutch oven, roast for 15 minutes then rotate 180˚. Roast for 15 minutes and rotate again 180˚. Reduce the heat to 325F and roast for another 15 minutes. Remove the chicken from the oven and allow to rest for 15 minutes.

Present your whole roasted chicken at the table, dressed with seasonal flowers and fresh herbs.
Return to the kitchen to slice each chicken into 8 pieces and place in a serving dish.

SAUCE

  • ½ cup chicken stock
  • 3 tbsp unsalted butter
  • fresh parsley for garnish

Deglaze the roasting pan with the chicken stock and unsalted butter and finish with chopped parsley. Pour sauce over chicken tableside or serve separately.

Elisa’s Wine Director Franco Michienzi recommends a pairing of Stoller Williamette Valley Pinot Noir 2017.

“The Stoller Family winery was founded in the early 90’s with a vision of creating wines that showcase a sense of place. This Pinot Noir features notes of ripe red and black cherries with a hint of earthiness which mirrors that of the truffles in the roasted chicken. The wine also shows a welcomed freshness that balances out the richness of the dish.”