El pollo asado definitivo

Ingredientes

• 1 (4- to 5-pound) whole chicken
• 1 tablespoon olive oil
• 2 medium yellow onions
• 1/8 cup white wine
• 3 cloves garlic, finely minced
• 2 tablespoons fresh lemon juice (squeezed rinds reserved)
• 1 tablespoon minced fresh rosemary (stems reserved)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper

Preparación

1. 1

   Remove chicken from refrigerator and allow to come to room temperature on the counter while you prep other ingredients. Heat oven to 400°F and cut a length of kitchen twine to approximately 18 inches.

2. 2

   Drizzle olive oil into large cast-iron skillet or medium roasting pan. Slice onions into thick slabs, reserving ends. Line pan with onion slices.

3. 3

   Combine wine, garlic, lemon juice, rosemary, salt, paprika, and black pepper in small bowl or measuring cup.

4. 4

   Remove chicken from packaging and place on a rimmed baking sheet to work on. If the chicken came with a packet of giblets, remove packet from cavity of bird. Open packet and place giblets (except liver) around edge of roasting pan. (I declare the liver chef’s snack, searing it in a small skillet, topping it with flaked salt and sampling it while I prepare the rest of the meal.)

5. 5

   Drizzle a few spoonfuls of the wine mixture into the cavity of the bird, and stuff with the reserved onion ends, lemon rinds and rosemary stems. If you’ve got extra fresh herbs like parsley, sage or thyme on hand, feel free to add a few sprigs of them as well. Tie one end of the kitchen twine around the end of one chicken leg, leaving a long end that we’ll circle back to. Wrap the twine around the end of the other leg, as well as the bird’s tail end (aka the pope’s nose), pulling it tight and tying it back to the first leg so that the cavity is closed. If you’re out of twine, a similar effect can be achieved through strategically placing a bamboo skewer or two.

6. 6

   Turn the bird over and spoon half of the remaining wine mixture over the bottom of the bird. Turn the bird back over and place it on top of the onion slices in the roasting pan breast side up. Spoon the remaining wine mixture over the top of the bird.

7. 7

   Place the pan in the oven and reduce temperature to 350°F. Roast bird for 45 minutes before removing from oven and carefully, using two large forks or tongs, flip the bird breast side down. Roast for 30 minutes more before removing from oven and flipping back over, breast side up. Finish roasting bird for approximately 20–30 additional minutes, or until your meat thermometer in the dark meat reads 165°F. Allow bird to rest 15 minutes before carving.

8. 8

   While the bird is resting, reserve giblets for stock and place onions in a small bowl to serve alongside your chicken. (Alternatively, purée onions with a stick blender and freeze in an ice cube tray for flavor-packed additions to sauces and soups). Strain pan drippings, skim fat off the top and drizzle over sliced chicken just before serving. (Pan drippings can also be used to make a gravy.)