Dinner Tonight: Roast Chicken with Saffron and Lemons
Honestly, there isn't much in this Saveur recipe to differentiate it from a fairly standard roast chicken. Lemon and rosemary are customary, as is the straight 400°F cooking method. You know, and that's fine. As long as there is a good quality chicken underneath it all, good things will happen. But add one of the most expensive spices known to man, and amazing things happen.
Accept no substitutes. Saffron is expensive but it is essential. I was lucky enough to be given a packet as a wedding gift and I've been doling that sucker out carefully like the precious substance it is. Luckily, a little bit goes a long way. This whole bird only needs a large pinch, which is toasted briefly in a skillet to make it more fragrant.
It is then crushed up with some black pepper and salt, and rubbed on the inside and outside of the chicken. The small amount somehow manages to bathe the bird in a glorious yellow hue, and perfume it in a way I'd never really experienced before. I'm not sure if so few ingredients could make a bigger impression. This is easily one of the best roast chickens I've had in ages.
About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.
Roast Chicken with Saffron and Lemons
- serves 4 -
Adapted from Saveur.
Ingredients
1 chicken (3 pounds)
1 large pinch saffron threads
2 teaspoons salt
1/4 teaspoon black peppercorns
1 lemon, thinly sliced
Sprigs of rosemary
Procedure
1. Preheat the oven to 400°F.
2. Place the saffron on a non-stick skillet set over medium heat. Toast for 1 minute. Remove and mix with the salt and black peppercorns. Grind in a mortar and pestle or a spice grinder.
3. Gently separate the skin from the flesh of the chicken. Sprinkle the spice mixture on top and rub it underneath the skin. Carefully slide lemon slices underneath the skin and around the legs. Any slices that don't fit can be tossed into the cavity along with the rosemary.
4. Place the chicken in a roasting pan and set in the oven. Cook for 1 hour.
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8 Comments:
Nice. Saffron may be expensive but I consider it a must-have and will never allow myself to be without it.
storyscribe at 6:35PM on 06/08/09
I too have been carefully doling out the saffron I got when I got married. Now to find the right paella recipe. This will definitely make it into my rotation of culinary exploration.
Seina at 9:46PM on 06/08/09
Nice! Saffron is truly an underused ingredient.
DanaMcCauley at 10:22PM on 06/08/09
Interesting story here today about convincing Afghan farmers to raise saffron instead of opium poppies: http://www.wired.com/dangerroom/2009/06/army-to-afghan-farmers-trade-opium-for-saffron/#more-13461
boutros at 3:07PM on 06/09/09
Very excited to try this! Maybe with some simple crispy-roasted potatoes over greens ... with pan drippings as dressing ... something strawberry-ish for dessert ...
crankycakes at 5:23PM on 06/10/09
What about Mexican saffron? How does that compare?
JSchwo7 at 6:00PM on 06/12/09
Excellent variation on roast chicken. To go with, I made potatoes in olive oil and seasoned them with pimentón dulce. Yum!
jsharpell at 6:26PM on 07/03/09
Made this last night with great success! Served it with some sauteed greens and brown rice fried up with with golden raisins, slivered almonds, sliced onions, a pinch of cumin and ground coriander, then sloshed with delicious pan juice!
Jenn Sit at 10:11AM on 08/13/09