I have to admit, I’ve been in a decent mood over the last few days. Been day dreaming about what’s next, what new meat concoction can I toss in to my smoker? Counting the little lambs dancing in my head and thinking how wonderful the olive tapanade stuffed lamb roast was. You know, those kinds of day dreams.
Last night I found myself with a whole chicken. Everyone who loves a good roast chicken, raise your hands. Excellent. Now everyone that loves a rich and savory chicken stew, raise your hands. Teeerific. That’s about where I was last night. You see, our summer temps never rose above 78 degrees. The other night I considered turning the furnace on, it was that chilly. Keep in mind, this time last year it was 94 degrees outside.
The flavors I wanted for our dinner was a crispy, bright, roast chicken, but I also wanted that rich broth and stewed veggies that a stew comes with. I had an idea and it was bone simple.
You’ve probably already figured it out.
Preheat oven to 375, bottom rack.
Cut the back out of your chicken, lay cavity side down. Whack breast so it lays somewhat flat, doesn’t have to be real flat. In fact, it helps if it has half of its curve remaining. Olive oil it lightly and install kosher salt evenly over all. Set aside.
Get your dutch oven heated up with a bit of oil and toss in your sliced carrots (it’s gotta cook fast, so slice them about a quarter inch thick or so), celery, onion, mushrooms and smooshed whole cloves of garlic. Get all those sizzling along for maybe 10 minutes. Pour in not quite a quart of good chicken broth, you want to just more than cover your veggies. Get this to a rolling boil and let it run for 5+ minutes, good and hot. Lay in your chicken, you want the broth to just come up over the sides, no more.
Put in to oven for an hour or hour and twenty, no lid. Pull and let rest for 10 minutes.
It’s really damned cool. When you put the chicken on your carving board, the skin is all crispy and bright and salty. Yet, the meat is fall off the bone tender from sitting in liquid. THE CHICKEN WINGS ARE CRISPY !!! The breast meat was flavorful, tender and had a nice texture. The dark meat was fully cooked and juicy as always and it picked up the stew flavor from the broth & veggies!
So, here you have, “Wet Roast Chicken” and trust me, it tasted twice as good as it looks.