Okay, Mindy Kalin tells me you, pricey reader, aren’t thinking about any form of story a few recipe. As Kalin places it, “Simply present me the…recipe, goddammit!” Um, ouch.
In a match of pique, I tweeted to her: “Gosh, and why did I’ve to take a seat by way of all of your neurotic babbling on The Mindy Challenge, when all I needed was to see Chris Messina shirtless? Hmmmm.“ That appears to have gotten her consideration, as a result of she blocked me!
Properly, in the event you occur to agree with Mindy, hush a second. There’s a narrative that goes with this Dutch oven-roast hen recipe, initially referred to as Jackson Pollack hen.
Indulge me, please.
The One has at all times been an artwork aficionado, and one among his all-time favourite artists is Jackson Pollock. He’s merely mad for him.
He’s learn numerous biographies and watched each documentary in addition to the Academy Award-winning film “Pollock,” starring Ed Harris and Marcia Homosexual Harden as his spouse, Lee Krasner.
However that’s only the start of this bizarre connection. First, many buddies have remarked on their bodily similarities. For 2 summers, The One rented us a cottage within the Springs, in East Hampton, simply miles from Pollock’s dwelling. Many mornings he’d go to the native basic retailer for espresso and his paper; the identical one Pollock visited for his espresso and paper. Pollock purchased hen from Iacono Farm; The One did the identical. Pollock died on August 11, 1956; The One was born a 12 months later.
See the place I’m going right here? The One is Jackson Pollock reincarnated. There’s no different rationalization.
Now, in regards to the recipe. This hen supper is from Dinner with Jackson Pollock, a cookbook The One totally adores. And this dish contains all of Pollock’s favourite components–hen, shallots, lemon, and thyme–which simply occur to be The One’s favorites, too.
If my principle is right that he’s the reincarnation of pricey ole Jackson, it after all is smart he’d love this dish as a result of the recipe comes from Pollock’s recipe assortment. Er, his outdated recipe assortment.
Coincidence? I believe not! ?
I’m simply ready for the day whereas savoring this hen, The One falls right into a reverie and instantly remembers the place he hid a stash of his well-known drip work value tens of thousands and thousands.
And THAT will show to Mindy Kalin why tales are so vital to recipes.
xo,
Why Our Testers Cherished This
There’s a complete bunch of causes our recipe testers devoured this up. They discovered the hen to be juicy and tender, with a delicate tang of lemon, and each single tester raved in regards to the “delectable” roasted shallots and garlic.
Yvonne Z. summed it up completely together with her remark, “This Dutch oven-roast hen is a hen value roasting. The aroma from the shallots and the garlic crammed the home with a splendidly heat and welcoming scent on a single-digit night in New England.”
Notes on Elements
- Complete hen–A 3 1/2-to-5-pound fowl is ideal for the recipe. You don’t want the giblets or gizzards. Freeze them then pull them out when making hen inventory or hen gravy.
- Garlic–You’re going to be roasting the garlic of their skins to maintain them tender and keep away from over-browning them, so don’t buy peeled garlic. Use massive cloves which can be roughly the identical dimension.
- Shallots–Select massive shallots which can be roughly the identical dimension.
How you can Make This Recipe
- Warmth the oven to 350°F. Tie the hen legs along with string and rub the hen throughout with olive oil.
- Sprinkle with salt, pepper, and thyme leaves. Let relaxation at room temperature.
- Sauté garlic and shallots in olive oil in a big Dutch oven till golden brown. Take away the Dutch oven from the warmth.
- Nestle the hen within the Dutch oven. Baste with pan juices and roast for 1 hour.
- Pour in lemon juice and baste with pan juices.
- Sprinkle with lemon zest. Improve oven temperature to 430°F and roast till the inner temperature is 165°F and the pores and skin is golden.
- Let relaxation for quarter-hour earlier than carving the hen. Serve with the shallots and garlic.
Widespread Questions
Broiler refers to just about any younger hen (6 to 10 weeks outdated) that’s raised for its meat. There’s no distinction between a fryer and a broiler, and typically they’re labeled “broiler-fryer.”
In keeping with the USDA, a fryer hen is between 7 and 10 weeks outdated and weighs between 2 1/2 and 4 1/2 kilos when processed. A roaster, however, is an older hen, about 3 to five months outdated and 5 and seven kilos. As you possibly can guess, you’ll get extra meat from a roaster.
Useful Ideas
- In case your hen is browning too shortly whereas roasting, cowl it loosely with aluminum foil.
- Leftover roast hen may be saved in an hermetic container within the fridge for as much as 4 days. Use further hen in carrot soup, hen salad, or toss it into fried rice.
- This recipe is appropriate for gluten-free and dairy-free diets.
Extra Nice Roast Hen Recipes
Write a Evaluate
In the event you make this recipe, or any dish on LC, contemplate leaving a evaluate, a star ranking, and your greatest picture within the feedback under. I like listening to from you.–David
Video: How you can Make Roast Hen and Shallots
Stop your display screen from going darkish
-
Preheat oven to 350°F (175°C).
-
Take away giblets from hen, rinse the fowl inside and outside, and pat dry. Tie the legs along with kitchen string.
-
Rub throughout with 1/4 cup olive oil, sea salt, pepper, and thyme leaves. Set the hen apart for 1 hour to permit it to return to room temperature.
-
In a big cast-iron casserole, Dutch oven, or roasting pan, over medium-low warmth, heat the remaining 1/4 cup of olive oil. Add garlic and shallots or small onions, and cook dinner till golden, about 10 minutes.
-
Take away from the warmth and nestle the hen within the casserole dish, breast facet up. Baste hen throughout with pan juices till properly lined. Roast for 1 hour.
-
Baste with pan juices and lemon juice and sprinkle with half of the lemon zest.
-
Improve oven temperature to 425°F (220°C).
-
Roast the hen till an prompt learn thermometer reads 165°F (74°C) when inserted into the thickest a part of the thigh, and the pores and skin is crisp and golden, 15 to half-hour extra. Sprinkle with the remaining lemon zest.
-
Let the hen relaxation quarter-hour, then carve and serve, with the roasted garlic and shallots on the facet, if desired.
- Keep away from over-browning the hen–In case your hen is browning too shortly whereas roasting, cowl it loosely with aluminum foil.
- Storage and leftovers–Leftover roast hen may be saved in an hermetic container within the fridge for as much as 4 days. Use further hen in hen salad or toss it into fried rice.
- Dietary–This recipe is appropriate for gluten-free and dairy-free diets.
Serving: 1 portionEnergy: 607 kcalCarbohydrates: 18 gProtein: 28 gFats: 48 gSaturated Fats: 10 gMonounsaturated Fats: 28 gTrans Fats: 1 gLdl cholesterol: 102 mgSodium: 1560 mgFiber: 4 gSugar: 6 g
Diet info is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2015 Robyn Lea. Photographs © 2023 David Leite. All rights reserved.
Recipe Testers’ Critiques
This Dutch oven roast hen is a hen value roasting. The aroma from the shallots and the garlic crammed the home with a splendidly heat and welcoming scent on a single digit night in New England. The hen was aromatic and soften in your mouth delectable.
It went very well with easy rosemary roasted potatoes. Since my hen was on the bigger facet, the lemon zest blackened after spending a bit too lengthy within the oven. Subsequent time I might add over the past 5 minutes of roasting.
I served the hen with easy rosemary and paprika roasted candy and pink potatoes and a small portion of roasted broccoli with soy sauce.
Jackson Pollock is one among my very favourite artists and hen is one among my favourite meals – so once I noticed the mix I knew I needed to make it. And, I used to be very pleased that I did.
Though the components look like easy – they arrive collectively fantastically and lead to a scrumptious, tasty, and moist hen with an exquisite tang of lemon. The shallots and garlic have been extremely tender and bathed within the sauce – making for a scrumptious facet to be served alone or a sauce to be spooned over the hen items.
I encourage you to make use of the most important shallots and garlic cloves you’ll find and to positively use sea salt versus some other salt. I imagine the coarseness of the salt added to the style of the hen.
I paired it with a crisp Chardonnay and we have been in heaven!
I extremely advocate serving this with bread drizzled with olive oil and toasted barely, or crusty nation bread. It’s the right foil for that scrumptious roasted hen. The hen is properly flavored with the herbs and lemon, however the sauce – it’s extremely, richly scrumptious from the shallots and garlic in all their sticky, roasted glory.
I solely want the recipe had produced extra sauce – subsequent time I’ll add in a bit extra inventory to coax out a bit extra pan sauce from this marvelous one-pot meal. After roasting the hen for 1 hour, there have been no pan juices to baste the hen, so I drizzled just a little melted butter over the hen and sloshed only a bit (1/8 cup) hen inventory into the pot.
The straightforward preparation of this dish belies the wealthy shallot and garlic sauce. The result’s well worth the bother of discovering recent thyme in January, and a great deal of shallots throughout these pandemic shortages.
Twelve shallots appeared like quite a bit, and but I discovered myself sautéing much more the following evening to serve with the deboned hen. Whereas I want a crispier pores and skin, this one was extra moist and tender than our ordinary birds.
That is a simple roast hen recipe that produces a young, juicy fowl. I roasted it in my largest forged iron skillet and I added some carrots to the garlic and shallots. Subsequent time I’ll throw in some potatoes as properly to take in the pan juices.
The thyme is a pleasant taste, and my lemon was beneficiant so I had loads of zest and juice to complete off the fowl on the finish. We had this with a easy inexperienced salad. It could simply serve 4.
I made and served this Dutch oven entire roast hen on a day that didn’t get above -4°F and this was the right dinner – elegant consolation meals at its most interesting — making us really feel heat and comfortable whereas it was something however exterior. The hen was tasty however, oh, the sauce and the onions have been elegant.
Whereas the recipe didn’t say to, I mashed the garlic into the sauce which made it velvety and the garlic and lemon flavors took every little thing to the following stage, together with the roast broccoli I served alongside. Mashed potatoes would have been a wonderful accompaniment as properly.
