|Christian Delouvrier Roasted Chicken|
Here it is Friday again and our group has now reached #19 on the list of Gourmet Live's 50 Women Game Changers. For the past few months we have been experimenting with dishes from each of the 50 influential women on "the list" so far. Whether you agree or disagree with the authors chosen fifty and their order it has been an enjoyable and creative outlet to cook from the masters. We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman.
Several years ago I attended the very first BlogHer Food conference in San Francisco. If the truth be told I was invited to be a guest speaker on a Panel discussion about "How our Blogs Can Change the World. On the panel were Lydia Walshin of The Perfect Pantry , Soup Chick and Nine Cooks and of course Drop in and Decorate, Genie of The Inadvertent Gardener and her San Francisco Food Bank's Hunger Challenge and Pim Techamuanvivit of Chez Pim and Menu for Hope fame. Then of course there was myself of More Than Burnt Toast. The reason I was asked on the panel was back in our BloggerAid days. Our BloggerAid Cookbook to raise funds for the School Meals Program for the World Food Program was just in its infancy. The cookbook is still for sale, by the way, with recipes written by bloggers around the world. The point is that Pim Techamuanvivit is one of our own, who has created a successful story and was chosen as #19 on "the list."
Pim Techamuanvivit is the author of the popular food blog Chez Pim, where she chronicles her adventures in food wherever she may find it. She was born in Bangkok and moved to the United States, where she currently resides in San Francisco with her partner Chef David Kinch. She left her Silicon Valley job in 2005 to pursue a career in the foodie world after a high degree of success and interest from her blog. Her recipes, writings, and photographs have since appeared in the New York Times, Food and Wine Magazine, Bon Appétit magazine, and more. She’s also moonlighted as a judge on Iron Chef America, been profiled on Gourmet’s Diary of a Foodie, Food(ography), and cooked Pad Thai on the Martha Stewart Show. Her book The Foodie Handbook is a natural progression for her continuing career and love of food.
One of my favourite well-travelled bloggers Mary of One Perfect Bite invited bloggers to travel along on a culinary journey throughout the year. Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. Being a woman and passionate about food myself I wanted to explore and join Mary on this journey and not only learn from the masters but recreate some of their dishes to better understand what has shaped and molded them into who they are today. In doing so I have learned more about myself, and have learned more than a few new recipes and techniques. My cohorts for this adventure can be found below. If you would like to join in please contact Mary. This is an informal event and you have the flexibility to follow along when you can. We have reached #19 on the list of 50. We post every Friday.
Let's see what we have been up to with our 19th game changer....
Mary of One Perfect Bite - Pumpkin and Coconut Milk "Panna Cotta"
Val of More Than Burnt Toast - Christian Delouvrier Roasted Chicken
Joanne of Eats Well With Others - Pad See Ew
Susan of The Spice Garden
Heather of Girlichef - Pad Krapow (Spicy Stir-Fried Pork with Thai Basil)
Miranda of Mangoes and Chutney - Thai Marinated Fried Chicken
Jeanette at Jeanette's Healthy Living - Five Spice Braised Chicken
Katie - Making Michael Pollan Proud - Nutella Pop Tarts
Kathleen Van Bruinisse at Bake Away with Me
Sue of View from The Great Island
Linda of There and Back Again - How to Be a Foodie
Amy of Beloved Green
Barbara of Moveable Feasts - Pumpkin Cheesecake in a Jar
Nancy of Picadillo - Pad Thai
But on to the recipe!!! Chez Pim says, "This recipe works best in a convection oven, as the thighs would cook better and more evenly. Also, if for you a roast chicken is all about the crisp skin, this might not be for you. But if you’re in it for the juicy, flavorful meat, go for it. You won’t be disappointed by this unique recipe."
As you can see from the photo above, the chicken was plump and juicy and it really was that burnished colour! The skin wasn’t crispy, but certainly made up for that in a flavour punch with the gooey, salty, deliciously sweet glaze. This recipe is highly recommended. Thanks Chez Pim!!!
**Christian Delouvrier Roasted Chicken**
4.5lbs of plump, air-processed chicken
two big handfuls of salt
many, many turns of the pepper-mill
2 heads garlic, cut in half crosswise
a big handful of thyme
4 oz butter (almost a full stick), softened
1/3 cup water
1/3 cup soya sauce
5 tablespoons (75 g) butter
1. Take a 4.5 lb chicken and rinse throughly with cold water. With papewr toweling pat dry. Into the chicken's cavity add two hib handfuls of salt, and many, many turns of the peppermill. Stiff it with two head of garlic cut in half crosswisem and a bug handful of time. Rub the chicken all over with "a lot" of soft butter. Perhaps 1/4 cup. Put the chicken into a roasting pan.
2. Preheat the oven to 350F, and put the chicken in. After 20 minutes, just about half way through the 40 minute cooking period, begin working on the glace which consists of 1/3 cup of water and 1/3 cup of soy sauce, and about 5 Tablespoon or 75g of butter in a small saucepan and set it on a medium burner. Simmer glace until reduced to the consistency of a good jus.
3. After 40 minutes (basting once or twice with the melted butter at the bottom of the pan) remove the chicken from the oven and turn the oven up to 400F. Allow the chicken to sit in the pan on the counter for 15 minutes undisturbed loosely tendted with foil.
4. Brush the chicken all over with the remaining glace. Pop the chicken back into the oven for 15 more minutes. Turn the pan once during the cooking time to allow the chicken to cook evenly. Remove chicken and lightly tent it with foil.
5. Allow chicken to rest for 10 minutes lightly tented in foil. If the thighs are slightly underdone, whisk them back into the oven for 5 more minites.
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