PERFECT MILK PUNCH PANNA COTTA1 c. half and half, divided1 (0.25-oz.) envelope unflavored gelatin1/3 c…
Paul Fleming’s Famous Roasted Thyme Chicken
| Paul Fleming's Famous Roasted Thyme Chicken | Print |
Recipe By: Alice Morrow
Paul Fleming's Famous Roasted Thyme Chicken
Ingredients
- 1 or 2 (3-4 lb.) whole fryers, insides removed, washed and patted dry with paper towels
- Kosher salt
- 6-8 sprigs of fresh thyme
- Canola oil
Instructions
- Remove anything inside cavity of bird.
- Rinse and wipe dry with paper towels.
- Take kosher salt and spread all over the inside and outside of bird.
- With kitchen twine, tie the legs together.
- Preheat oven 450.
- Take canola oil and drizzle a little in bottom of a large black cast iron skillet.
- With a paper towel, spread the canola oil all over the bottom and sides of skillet.
- Place skillet over high heat.
- When skillet is very hot, place the bird breast side up.
- Sear for 5 minutes. YOU WILL NOT FLIP BIRD AND SEAR OTHER SIDES, JUST THE ONE SIDE. Cut heat off.
- Place the skillet in the hot 450 oven for 55 minutes.
- After 55 minutes, remove skillet from oven and place the fresh thyme sprigs around the birds in skillet and place a few on top of birds. Let the birds rest for 10-15 minutes.
- Remove birds from skillet to carving board and cut into pieces.
- In the skillet, remove the sprigs and you can use the drippings to pour over the carved chickens.
Notes
*****Once my chickens were a little large, so I cooked them an extra 10-12 minutes in the oven and it was fine. This chicken is so moist. You will not believe the flavor and how juicy it is. I also had a little white wine and deglazed the pan to add to the pan juices. You can also use the pan juices to pour over mashed potatoes which can be a side dish. Delicious, PEOPLE!
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