Cooking Lesson #770: The Whole Damn Chicken with Meyer Lemon Jus

…from the Perspectives’ Kitchen

How you doin’? The cost of protein in the supermarket is up somewhere between 17% and 23% and while beef continues to rise you can still find some bargain prices for whole chickens or chicken parts on sale. I’m still not ready to start eating insects like the elitists are suggesting because they think it’s a good source of protein (for us common folks) and good for old planet earth.
 
I love this chicken recipe… it is simple, satisfying and an inexpensive entree that uses every bit of a whole chicken including the bones. The meat is seared to a deep golden-brown, then roasted until it’s incredibly juicy and tender, while the skeletal bones are simmered in a rich broth of wine, butter, tomato paste, aromatics and bright Meyer lemon juice to create a light, flavorful slightly sweet and acidic sauce. It’s a delicious blend of elegance and comfort—just the perfect entrée for a special romantic meal with your partner or a wonderful dinner for the whole family. If you have a large family, make this recipe x2.
 
Prep time:  30 minutes
Cook time:  40 to 45 minutes
Yield:  6 to 8 servings
 
Ingredients 
1 whole medium (3 to 4 pound) chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground  black pepper
4 tablespoons extra virgin olive oil, divided
1/4 cup unsalted butter, room temperature
2 shallots, thinly sliced
4 garlic cloves, smashed
3 bay leaves
5 sprigs fresh thyme, bound with twine
1/2 cup dry red wine
1/4 cup all-purpose flour
3 tablespoons tomato paste (I use Cento tomato paste that comes in a tube)
1/4 cup freshly squeezed Meyer lemon juice
1/4 cup minced chives
 
Directions

1. Preheat an oven to 400⁰ F.

Cutting up the bird

1. Place the chicken, breast side up, on a large cutting board. Using a sharp knife, slice through the shoulder joints, removing the wings.
2. Next, make two cuts below each breast to free the legs. Flip the chicken over and follow the backbone with your knife to remove one leg, separating the leg at the hip joint. Repeat with the other leg. Separate the legs and thighs at the joint.
3. Flip the chicken back over, breast side up. Following one side of the breast bone with your knife, slice along the edge to remove one breast. Repeat on the other side, and slice the breasts in half, crosswise. This should leave you with the backbone and skeletal structure. Alternatively, if you're chicken, ask your friendly neighborhood butcher to help you out; just be sure to save the remaining bones.
4. Season the chicken pieces on both sides with salt and pepper and set aside.

To make the sauce

1. Heat a large oven-safe skillet over medium heat. Add 2 tablespoons of the olive oil and swirl to coat the pan. Sear the chicken bones (not meat pieces) on all sides until golden brown, about 6 minutes per side. Remove from the pan and set aside.
2. Add the butter, shallots, garlic, bay leaves and thyme to the pan and sauté until the shallots are translucent, 3 to 4 minutes.
3. Pour in the red wine and cook until almost evaporated, 4 to 5 minutes. Add the flour and tomato paste and stir vigorously until the aromatics are evenly coated in a paste.
4. Return the bones to the pan, add 6 cups of water and bring to a simmer.
5. Cook until the sauce is reduced by 1/4 and slightly thickened, 20 to 25 minutes.
6. Strain the sauce through a fine mesh sieve into a medium saucepan and discard the solids.
7. Stir in the Meyer lemon juice and season with salt and pepper. Cover with a lid and keep warm over low heat.

To cook the chicken

1. Wipe the skillet clean and heat over medium-high heat.
2. Add the remaining 2 tablespoons of olive oil and sear the chicken pieces, skin side down, until golden brown, 6 to 7 minutes.
3. Flip the chicken pieces and transfer the skillet to the oven.
4. Roast for 15 to 18 minutes, or until the chicken registers 165⁰ F on an instant-read thermometer.
5. Transfer the chicken to a serving platter.
6. Stir the chives into the sauce and spoon the sauce over the chicken until fully coated.
7. I like to serve this dish with a simple green salad, buttered green beans and roasted potatoes—YUM.

ChefSecret:  This can be a banquet entrée recipe; you can double, triple or quadruple the recipe (or even more) and it will cook up with the same excellent flavor and texture. Don’t cheat, you’ve got to use Meyer lemon.

Quip of the Day:  Q.  How does a rooster make sure he is on time to crow every morning?  A.  He uses an alarm cluck!  Okay that’s a bit corny—try this one for a laugh:  Q.  What do you call a hen who haunts a chicken farm?  A.  A poultry-geist!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
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                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2024

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