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Bouchon Roasted Chicken
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Misippi Egger
Posts: 5,095
Tonight I attempted to convert a great recipe from Chef Thomas Keller's Bouchon Bistro to the Egg. The results were mixed. The chicken was great, but the veggies came out charred. The "story":
Veggies - carrots, celery, leeks, turnip, parsnips, portobellos. Added to hot pan with a little canola.
Chickens seasoned with Kosher salt and ground pepper only (with a small amount of thyme added on top), trussed and ready to go:
Chickens sitting on the veggies and feeling fine - bring on the heat!
Finished. 450* dome. Had spider with pizza stone, then roasting pan on grid at firering level (only way to get pan in the large). Notice the burned veggies. The chicken was great, but the veggies were 'toast' :(
Plated, even though charred, some of the veggies were edible (and good).
The skin was crispy, the chicken very moist and amazingly flavorful considering only the basic seasoning. :woohoo:
I am open to suggestions from the great minds on this Forum (Hoss, that leaves you out - J/K :ohmy:
).
My ideas:
1) Only cook one chicken, thus being able to put a smaller pan/CI skillet higher in the dome away from the lump (also use less lump).
2) Put the veggies in a separate drip pan (as others have done on here), with less lump and higher in dome.
Here is a link to the You Tube video with Thomas Keller doing the cook:
http://youtu.be/Zxm1vPwUQDY
Veggies - carrots, celery, leeks, turnip, parsnips, portobellos. Added to hot pan with a little canola.
Chickens seasoned with Kosher salt and ground pepper only (with a small amount of thyme added on top), trussed and ready to go:
Chickens sitting on the veggies and feeling fine - bring on the heat!
Finished. 450* dome. Had spider with pizza stone, then roasting pan on grid at firering level (only way to get pan in the large). Notice the burned veggies. The chicken was great, but the veggies were 'toast' :(
Plated, even though charred, some of the veggies were edible (and good).
The skin was crispy, the chicken very moist and amazingly flavorful considering only the basic seasoning. :woohoo:
I am open to suggestions from the great minds on this Forum (Hoss, that leaves you out - J/K :ohmy:
).My ideas:
1) Only cook one chicken, thus being able to put a smaller pan/CI skillet higher in the dome away from the lump (also use less lump).
2) Put the veggies in a separate drip pan (as others have done on here), with less lump and higher in dome.
Here is a link to the You Tube video with Thomas Keller doing the cook:
http://youtu.be/Zxm1vPwUQDY Comments
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:P I know the answer to your dilema,but I ain't tellin!
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ROFLMAO ! :laugh: :laugh: :laugh: :laugh:
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Your chicken looks great. :P
To bad about the veggies. :unsure: -
Clark, I'm not one of the great minds you speak of, but definitely think 450 is too high without a platesetter and something on top of that, under your pan of veggies. I don't know the recipe you refer to, but I would think 350 in that setup you did would not have fried your veggies. I'm glad the chicken was good!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Faith, you are definitely one of those cooks !
The original recipe took a heated saute pan with oil, added veggies and chicken on top, then roasted in a preheated 450* oven (on the top rack) until done. No burning of their veggies on the video.
I used a pizza stone on a spider, which actually gives a better blockage of the flame than a platesetter since it does not have the concave shape of the PS. I think higher in the dome would better simulate the top rack in the oven - as far from the heat source as possible, plus a smaller load of lump. The 450* is what many here use (with an indirect cook) to get crispy chicken skin.
Hey, more practice. Can only result in more good chicken ! :laugh: -
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Shhhh ! :laugh: :laugh:
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You guy's must have known my mother, she had what seamed like a million of them and heads would roll if one was ever broken. :laugh:
Blair
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That looks good! :P
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