Ingredients
- For that poultry:
- Kosher salt and freshly ground pepper
- 1 tablespoon minced fresh thyme leaves
- Grated zest of just one lemon
- 1 12 -to-14-pound fresh poultry
- 1 large yellow onion, unpeeled and decline in eighths
- 1 lemon, quartered
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Poultry Gravy (see below)
- For that poultry gravy:
- 6 tablespoons (3/4 stick) unsalted butter
- 1 large red onion, halved and sliced 1/4 inch thick
- 4 large garlic clove cloves, peeled and halved
- 6 tablespoons all-purpose flour
- 4 cups good chicken stock, preferably homemade
- two tablespoons cognac or brandy
- 10 large fresh sage leaves
- 2 bay leaves
- Kosher salt and freshly ground pepper
- 1 cup dry white-colored wine, for example Pinot Grigio
Directions
2 or 3 days before you decide to intend to roast the poultry, combine 3 tablespoons salt, the minced thyme and lemon zest. Wash the poultry inside and outside, drain rid of it and pat everything over and done with sponges. Sprinkle 1 tablespoon from the salt mixture within the cavity from the poultry and rub the remainder onto the skin, including underneath the wings and legs. Put the poultry inside a shallow dish just big enough to carry it and wrap the entire dish tightly with plastic wrap. Refrigerate for one or two days. Yesterday you intend to roast the poultry, take away the plastic wrap and then leave the poultry within the fridge. Your skin will dry up and switch just a little translucent.
Preheat the oven to 325 levels F. Place the poultry inside a large roasting pan, discarding any juices within the dish. Put the onion, lemon and thyme sprigs within the cavity. Tie the legs along with kitchen string and tie the wings near to the body. Brush the poultry using the butter and sprinkle it generously with pepper and salt.
Roast the poultry for just two to two 1/4 hrs, before the breast meat registers 165 levels F with an instant-read thermometer (place the thermometer in sideways). Remove in the oven and put the poultry on the carving board. Stop the legs and thighs and set them into the roasting pan, since the breast and carcass tightly with aluminum foil. Put the roasting pan during the oven for 15-20 minutes, before the dark meat registers 180 levels F. Take away the dark meat towards the carving board using the poultry, pay for it tightly with aluminum foil, and let it rest at 70 degrees for fifteen minutes.
Pour singleOr4-inch layer from the gravy right into a large (12-by-16-inch) ovenproof serving platter (make certain it's ovenproof!). Carve the poultry and push the button artfully on the top from the gravy. Put the platter uncovered in to the oven for fifteen to thirty minutes, before the poultry is extremely hot. Serve hot with extra gravy quietly.
Melt the butter inside a large saucepan over medium heat. Add some onion and garlic clove and saute, stirring frequently, for 15-20 minutes, before the onion becomes browned and begins to caramelize. Sprinkle around the flour and prepare, stirring constantly, for 1 1/2 minutes. Stir within the chicken stock, cognac, sage leaves, bay leaves, 2 teaspoons salt (with respect to the saltiness from the chicken stock) and 1 teaspoon pepper. Provide a boil, lower heat and simmer for 25 minutes, stirring from time to time. Put aside at 70 degrees for one hour and strain, pressing the solids gently after which discarding them. Refrigerate until available.
Following the poultry is cooked, take it off to some carving board to relax when you finish the gravy. Put the roasting pan around the stovetop over medium heat and add some wine. Provide a boil, lower heat and simmer for just two minutes, stirring and scraping up all of the bits clinging to the foot of the pan. Gradually whisk the gravy base in to the pan. Simmer for around a few minutes, before the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.
Photograph by Johnny Miller
Find these recipes and much more in Ina's new book, Allow It To Be Ahead: A Barefoot Contessa Cook book ($35, Clarkson Potter).
Recipe from Allow It To Be Ahead: A Barefoot Contessa Cook book (c) 2014 by Ina Garten. By arrangement with Clarkson Potter/Publishers, A Division of Random House LLC
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