Apr 7, 2008

Homemade Recipe: Potatoes That Taste Better Than The Chicken

I went over to my cousin's and saw Martha Stewart with a guest French chef who was making food. This is kinda what they made to the best of my recollection. Haha... monkey-see-monkey-do cooking so to speak.

From left to right, the cast of this recipe:

kosher salt,
3 yukon potatoes (I'm sure they used more, but I only had 3 handy),
a whole chicken with the inner bits removed,
a handful of rosemary slightly crushed,
two heads of garlic,
and whatever butter I had left in the fridge, which happened to be half a stick

I peeled the garlic and stuffed it into the chicken with a bulk of the rosemary. If you want more flavor I would suggest crushing the garlic and mixing it with butter to spread on the chicken making sure to get some underneath the skin. I, then cut the potatoes into chunks and arranged them around the chicken in the roasting pan.
I diced some garlic and put it atop the chicken along with a sprig of rosemary. I then sprinkled liberally with salt and pepper.
Next, I cut the butter up in cube like shape with I dispersed somewhat evenly on the chicken and potatoes. I then not-so-expertly trussed the legs together for better cooking and to keep the garlic and rosemary inside. As you can see, you could write a pretty significant novel from what I don't know about trussing.
After cooking the chicken at 475 degrees for an hour and flipping the bird (pun intended) every 20 minutes for even cooking, I have my reasonable facsimile of "Potatoes That Taste Better Than The Chicken" You can see a bit of skin missing because I forgot to grease the foil and the chicken stuck each time I tried to turn it... so please remember to grease the pan/foil! I believe the original recipe used a cast iron roasting pan but I don't have one of those handy so sucks to be me I guess.
The chicken tasted pretty good although some piece were a lot more flavorful then others. The potatoes were awesome! They soaked in all the chicken juice and I wished I had more potatoes to put in the pan. Chicken-flavored potatoes! Mmm....

For a juicier chicken, my cousin recommends the Zuni Cafe method that she describes in her recipe for Basic Baked Chicken but that would have required at least an hour more of prep time and I would starve by then.


  1. Well, actually the chicken was half Glamour magazine and half Zuni cafe methods. So it's now the WC method. ;)

    The potatoes were very yummy. But admit it, my method resulted in a better chicken.

  2. WC: Yeah, I'll give you that. =P

  3. That looks delicious.


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