Tuesday, December 23, 2008

Roasted Chicken in Kiwi Lime Demi Glace

This is a timeless roasted chicken recipe your guests and family will love. Recently, I worked with a gourmet chef at a very well know LA restaurant to develop this recipe. These ingredients combine to deliver an exceptionally high class meal with some very everyday foods and spices like chicken, black pepper, brown sugar and more. Try this recipe for the family or some special friends they will be impressed.

1 Full Chicken (remove any parts in the cavity)
1 Tablespoon Salt (Kosher)
1 Teaspoon Black Pepper (Coarse Ground)
2 Teaspoons Thyme (minced)
2 Tablespoons Unsalted Butter (Optional)

Kiwi Raspberry Demi Glace
Makes 1 3/4 Cups
3/4 Cup Brown Sugar
3/4 Cup Water
1/2 Cup Balsamic Vinegar
6 Tablespoons Red Wine
3 Tablespoons Tamari
2 Tablespoons Corn Starch or Arrowroot Powder
2 Tablespoons Cool Water
2 Tablespoons Sugar (Granulated)
1 Cup Jake's Kiwi Raspberry Marinade

Roasting the Chicken
Preheat the oven to 450°F. Rinse the chicken, dry it well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is simply tying the wings and legs together so that they stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful presentation. Now, salt the chicken evenly by sprinkling the salt uniformly all over the bird so that it has a nice even coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should be able to make out the salt baked onto the crisp skin. Now, season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. Let it cook naturally without basting or adding butter. Roast until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme to the juices that have collected in the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes. Remove the twine. Now you can separate the bird by slicing down the middle and quartering at the breast. Or if you want you can remove the legs and thighs. By slicing down the middle you achieve a very nice restaurant style presentation.

Once the chicken is plated, coat with the Kiwi Raspberry Demi Glace. Cover enough to leave some at the side of the bird for dipping. If you choose you can coat the bird with Butter just before adding the Thyme basting juice. Once the chicken has rested you can then pour on the Kiwi Raspberry Demi Glace.

In a sauce pan pour on 1 cup of Jake's Kiwi Lime Raspberry Marinade. Add 4 Tablespoons of granulated sugar. Cook for 3 minutes until sugar is completely dissolved. Remove from heat and hold for Demi Glace.

Making the Demi Glace
In a 1 quart saucepan (with heavy bottom surface) caramelize sugar with 2 tablespoons water. Gradually add remaining water and cook for 3 to 4 minutes. Add balsamic vinegar, red wine, and tamari to sugar mixture and bring to a simmer. Dissolve corn starch or arrowroot in the remaining water and gradually stir into the hot liquid. Continue to stir until thickened. Pour in the Kiwi Raspberry Marinade combination. Cook for 3 to 4 minutes. Remove from heat and use as desired.

Serve the Chicken with creamed spinach and garlic mashed potatoes and a simple tossed green salad.

This is one meal you will truly enjoy.