In this corner, weighing in at a plump 3 1/2 pounds the current heavy weight roasted chicken champion of the world: Madeline Kamman’s Herbed Butter under-the-skin.
A traditional French technique for chicken that can be used for roasting or Sous Vide cooking. This mighty dish has charmed royalty the world over and stands as the pinnacle of simple poultry preparation.
And in this corner, weighing in at a firm 3.25 pounds, the Contender, Jessica Cogan’s made-by-mom-at home Mahogany Chicken. The pride of the borough, this friendly approach to adding flavor should not be underestimated; stylish, smart and sassy. Who will be the winner is anyone’s guess. Kamman’s herbed champion has the breasts to put up a great fight. But Cogan’s Mahogany contender has got the legs to run away with it all. Marquis of Queensbury rules apply!
Round 1
In the left corner prepped with just a rub of salt and pepper on the skin: The Mahogany Contender. In the right corner with an herbed butter rubbed under the skin directly on the breast: The Herbed Champion.
The judges score this round evenly. An equal effort from both birds.
The Contender’s basting marinade is 1 part brown sugar, 1 part balsamic vinegar and 1 part dry vermouth applied after the first 45 minutes of cooking then every 15 mins after that until done.The Champion’s herbed butter is 1/4 cup butter, salt, pepper, garlic. rosemary, thyme and basil.
Round 2
In the left side of the oven The Contender holds its own against The Champion. But don’t count out the slippery moves that Herbed Butter can bring to this fight. The heat is up for both of them and so far neither is backing down from a basting.
Uh Oh! The Champ is showing signs of melting down while the challenger, showing great poise under all this heat, is just crackling away. The crowd is silent watching these to birds go head to head in headless combat. Never before have we seen such fancy footless footwork. Ding! Saved by the bell.
Round 3
The final round and The Contender is putting on a show. Evenly browned after multiple bastings She’s showing no sign of legging off. The Champ, a little unevenly used from the butter directly under the skin, is still in the fight. Her delicious herbs giving off the airs of a true champion, one who never quits.
The Fight is Over!!
Amazing!! Never before is the history of Winner, Winner Chicken Dinner have we seen anything like this before. Who would have guessed it? Folks, just who could have foreseen the outcome of today’s match up? Not you, not me, nobody could have predicted this!! After 1 hour and 25 mins in a 350°F oven the judges score the final numbers equally at 170°F. I still can’t believe it. My hats off to both of these plucky fighters. I guess we’ll just have to wait until after they cool down before we can get a taste of what happened here today. My oh my! I’ve never seen anything like it before. No sir- ee.
Judge’s Decision
In a 2 to 1 vote the new Roast Chicken Heavy Weight Champion of the World is . . . . an upset!!
Madeline Kamman’s age old classic recipe proved feisty but it’s moves were a bit outdated and predictable. The Contender, Jessica Cogan’s Mahogany Chicken takes the title with it’s even browning and moist marinaded flavor. Our hat’s off to both the fighters in this matchup. What? What’s that I hear? A rematch?? That’s right folks you heard it here first. These two birds aren’t done flapping their wings yet. Until next time . . .
Eat Well and Smile Often,
tj
p.s. Run Chicken Run!!
So right after harvesting the mother of all Patty Pan squash I tucked in to it with my 10″ chef’s knife dicing it in to 3/4″ cubes. The remnants of an onion waited patiently in my fridge for just this opportunity. A quick chop put this savory bulb into 1/4″ pieces. This onion, with 3 cloves of garlic smashed, hit the hot olive oil soaked pan with a sizzle. On their heels went my darling Patty Pan.
It’s National Doughnut Day today. Created in 1938 to honor the women who served doughnuts to our soldiers during WW I.
I recently got called on my cooking BS.
Now to the title of this piece and how Pilav became Pilaf. In 1533, at the age of fourteen, Catherine de Medici of Italy married Henry II, king of France. Henry, to our benefit you’ll soon discover, was much more interested in his mistress Diane de Poitiers than his new bride. Catherine as a result was excluded from politics and all things court like. Instead of staying by her husband’s side she traveled the country with her entourage. Here comes the good part. The Italians, being the great travelers and traders they are, brought back not only goods for commerce but great heaps of culture from around the globe. In Catherine’s entourage were chefs schooled in cross cultural cooking techniques and the dishes they inspired. As they progressed around France, Catherine chefs would require the assistance of local cooks to prepare the Queen’s meals. Catherine moved on but the cooking techniques remained, Pilaf included. While there has been some trifling debate as to whether Catherine actually had this much effect on French cuisine, those of us who study it can precisely time its rise to the Renaissance period. So there!