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Roasted Chicken 'Irouleguy' with Fried Garlic Potatoes

Source: Burt Wolf's Local Flavors, San Sebastian
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
  Serves 6
Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).
2 cups Irouleguy or other dry red wine
2/3 cup finely diced shallots
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 teaspoon kosher salt
Pinch of freshly ground white pepper
1 roasting chicken (about 5 pounds)
1/2 loaf day-old crusty bread, cut into 1-inch cubes
1 cup water
Kitchen string
Fried Garlic Potatoes (see recipe)
Other necessary recipes:
Fried Garlic Potatoes
Simmer the wine and shallots in a small saucepan over medium heat until the liquid evaporates completely, 35 to 40 minutes.

Place the butter in a medium-size mixing bowl. Add the red wine-shallot mixture, salt, and pepper. Using a wire whisk or wooden spoon, combine the ingredients. Place in the refrigerator to harden for at least 1 hour.

Preheat the oven to 450 degrees F. Rinse the chicken with water and pat it dry with paper towels. Rub it inside and out with salt and pepper to taste. Without tearing or puncturing the skin, slip your fingers between the skin and the flesh to detach (but not remove) the skin from the body of the chicken. Rub half of the red wine-shallot butter all over the chicken underneath the skin.

Coat the croutons with half the remaining butter and stuff them inside the chicken cavity. Tie the chicken legs together and then tie the legs and wings tightly to the body. Place the chicken in a roasting pan and smear the remaining butter mixture all over the top. Roast the chicken for 20 minutes. Add 1 cup of water to the pan. Continue to roast, basting occasionally, until the juices run clear when the thigh is pierced with a knife, about 40 minutes longer. (The internal temperature should be at least 185 degrees F on an instant-read thermometer).

Transfer the chicken from the roasting pan to a cutting board. Snip the trussing strings and discard them. Remove the bread from the cavity and arrange it around the edge of a serving platter or in a separate bowl. Carve the chicken, and place it in the center of the platter, spooning gravy on and around the chicken. Serve with Fried Garlic Potatoes.

TIP: While it's important to let red meat rest before carving, I like to carve chicken as soon as it comes from the oven. The skin is still crisp, and if you wait, you risk losing that crispness. Crispy skin is possibly my favorite part of the chicken.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 880
Fat. Total: 53g
Fiber: 5g
Carbohydrates, Total: 52g
Sodium: 957mg
% Cal. from Fat: 54%
Cholesterol: 165mg
Protein: 40g
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