The Workbook
PLAYING CHICKEN
PAGE 82
ON THE COVER
Roast Chicken With Vegetables
and Potatoes
Salting overnight ensures evenly seasoned,
juicy meat. But in a pinch, just season and
let stand at room temperature for an hour.
1 whole chicken (about 4 pounds)
Kosher salt and freshly ground pepper
6 small carrots, peeled and halved
lengthwise
3 shallots, peeled and halved
lengthwise
1 ½ pounds fingerling potatoes, halved
lengthwise
1 lemon, halved
3 tablespoons extra-virgin olive oil
¼ cup fresh parsley leaves
- Season chicken generously with salt and
pepper; refrigerate, covered with plastic
wrap, overnight.
- Preheat oven to 450°. Let chicken stand
at room temperature 30 minutes. Mean‑
while, toss carrots, shallots, potatoes, and
lemon with 2 tablespoons oil; season with
salt and pepper. Arrange in a large roasting
pan, with shallots in center and carrots,
potatoes, and lemon toward edges.
- Rub chicken with remaining 1 table‑
spoon oil, tie legs with twine, and nestle
in center. Roast, flipping vegetables
around edges once, until chicken is golden
and a thermometer inserted into thickest
part of breast (avoiding bone) registers
160°, 55 to 60 minutes. Transfer chicken
and lemon halves to a plate. Flip vegeta‑
bles; return to oven and roast until
caramelized and tender, 15 to 20 minutes
more. Carve chicken, sprinkle with
parsley, squeeze lemon over top, and
serve with vegetables.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 2 HR. 5 MIN.,
PLUS SALTING | SERVES: 4
Spicy Chicken-and-Lime Soup
Using a cut-up whole chicken helps prevent
overcooking. Save extra meat for our quick
chicken salad (recipe follows) or a sandwich.
1 whole chicken (about 4 pounds),
cut into 8 parts
1 onion, skin on, cut into quarters
2 carrots, scrubbed and cut into thirds
6 cloves garlic, skins on
2 jalapeños, 1 halved lengthwise,
1 thinly sliced
10 cilantro sprigs, plus 1/3 cup chopped
leaves and stems
Kosher salt
Vegetable oil, for frying
4 corn tortillas, cut into ¼-inch strips
2 medium tomatoes, diced
2 tablespoons fresh lime juice
2 avocados, thinly sliced, for serving
2 radishes, thinly sliced, for serving
1/3 cup crumbled cotija, for serving
- Fill a large pot with 14 cups water; add
chicken, onion, carrots, garlic, halved
jalapeño, cilantro sprigs, and 1 tablespoon
kosher salt and bring to a boil. Skim
foam, reduce heat, and gently simmer
until chicken is cooked through, 20 to 25
minutes. Transfer all chicken pieces
except backbone to a cutting board; con‑
tinue simmering broth while you remove
and discard skin and remove meat from
bones. Cover meat and refrigerate;
return bones to pot and simmer until
broth is reduced by half, about 1 hour.
2. Strain broth through a fine‑mesh
sieve; discard solids (including bones).
Skim fat; transfer broth to a clean pot.
(You should have 8 cups; if you don’t
have enough, add water.)
3. Heat 1 inch oil in a pot over medium‑
high until it reaches 375° on a ther‑
mometer. Add one‑third of tortilla strips
and cook until golden and crisp, 2 to 3
minutes. With a slotted spoon, transfer
to a paper‑towel‑lined plate; season with
salt. Repeat with remaining tortilla strips.
- Shred cooled chicken into 3 cups of
bite‑size pieces (reserve remainder for
another use). Add to broth along with
sliced jalapeño, chopped cilantro, toma‑
toes, and lime juice. Heat through,
about 2 minutes; season with salt. Serve
topped with avocados, radishes, cotija,
and fried tortilla strips.
ACTIVE TIME: 35 MIN. | TOTAL TIME: 2 HR. 10 MIN.
SERVES: 6
Quick Chicken Salad
2 cups shredded or chopped cooked
chicken meat
3 tablespoons mayonnaise
1 scallion, thinly sliced
114 SEPTEMBER 2019
