Geoffrey Zakarians Roasted Chicken Food

ROASTED SPLIT CHICKEN WITH DILL SALSA VERDE

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
• In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
• Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.

GZ'S CHICKEN STOCK

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken pieces on a sheet tray fitted with a rack and roast until caramelized, about 20 minutes.
• Put the chicken pieces in a large pot with the carrots, thyme, peppercorns, bay leaves, leeks, onions, apple and 1 gallon water. Bring to a simmer and simmer for 2 to 3 hours (do not let it come to a boil or the stock will become cloudy).
• Ladle the stock from the top of the pot into a strainer set over a large bowl. Place in an ice bath to cool quickly. Transfer the cooled stock to resealable containers. The stock can be stored in the refrigerator for up to 1 week or frozen for up to 6 months.

ROASTED CHICKEN WITH BIBB LETTUCE AND ROASTED CHICKEN VINAIGRETTE

Steps:

• For the chicken: In a small bowl, mash the rosemary, thyme, sumac and lemon zest with enough olive oil to get a smooth paste. Rub this paste all over the chicken. Season the chicken from high above (to ensure even distribution) with salt and pepper. Refrigerate 8 hours or overnight.
• Place the chicken on a baking sheet (or large pan) with a rack. Allow the chicken to sit at room temperature for 1 hour (this will allow it to cook more evenly).
• Preheat the oven to 375 degrees F.
• Pour 1 cup of water in the bottom of the baking sheet and roast the chicken until it is deep golden brown and caramelized, and the thickest part of the leg registers 160 degrees F on a thermometer, 1 to 1 1/2 hours. Allow the bird to rest for 20 minutes (the temperature will continue to rise to 165 degrees F out of the oven).
• For the vinaigrette: While the bird is resting, pour 4 tablespoons of the juices (depending on how rich you want the vinaigrette, you can reduce the juices first before measuring) into a large bowl along with the vinegar, shallots, mustard and tarragon. Drizzle in the olive oil. Toss in the lettuce and season with salt and pepper. Divide among 4 plates.
• Carve the bird by removing the breast and legs from the carcass. Cut the 2 breasts into 4 pieces and separate the thighs from the drums on the legs, leaving you also with 4 pieces. Divide the chicken among the plates with the lettuce and serve.

ROAST CHICKEN WITH TAQUERIA-STYLE GREEN SAUCE

Steps:

• Put the chicken on a sheet pan fitted with a rack. Season liberally with salt. Refrigerate, uncovered, overnight.
• When ready to cook, preheat the oven to 425 degrees F.
• Season the chicken again with salt. Roast the chicken until the thickest part of the thigh reaches 160 degrees F, 50 minutes to 1 hour.
• While the chicken is roasting, preheat a stovetop grill to high. Place the tomatillos and jalapeño on the grill. Cook until blistered and charred in spots, 8 to 10 minutes, then flip and cook for another 8 to 10 minutes. Transfer to a blender.
• Add the honey, lime juice, cilantro and salt and pepper to taste to the blender. Process until the desired consistency, but don't let it get too smooth. Set aside.
• Let the chicken rest for 5 to 10 minutes. Pour the pan juices into a small saucepan and bring to a simmer. Working with 1 or 2 tablespoons at a time, whisk the butter into the juices until incorporated and smooth. Whisk in the vinegar.
• Carve the chicken and arrange on a platter. (Reserve the carcass for stock.) Pour the pan juices around the chicken. Drizzle the green sauce over the chicken and sprinkle with the scallions and chives.