Michelin Starred Roasted Chicken Recipe from Justin Winery and Chef Rachel
Larry Leigon's Secret Life of Wine Newsletter #193
Chef Rachel’s Roasted Chicken from the Michelin-starred “Restaurant at Justin “ in Paso Robles, California
In addition to our MICHELIN Star and MICHELIN Green Star, we've been awarded a Five-Star rating by Forbes Travel Guide as well as Five Diamonds by AAA.
NOTES FROM LARRY:
The photos, recipe and information about Justin Winery are all from Justin Winery, Paso Robles, California. All rights belong to Justin Winery. I have no association with Justin and I make no money from this post. It is strictly to bring entertainmnet, information and hopefully the wonder of wineries to Secret Life Of Wine readers.
See the other 192 posts of the Secret Life of Wine at: www.thesecretlifeofwine.org. Or check out the bottom of most most issues of this newsletter for direct access to the articles.
Isosceles
Justin Winery is one of the world’s best wineries, famous for Isossceles” a truly great blend of traditional Bordeaux grapes—Cabernet, Cabernet Franc, and Merlot—that sells for around $85 although you can buy it cheaper ($68) from the wine club directly from the winery.
The suggested wine pairing below is Justin Sonoma Chardonnay which is great but din’t overlook his classic Rosé —better yet try them both and discover the difference the wine makes.
The Justin “Air Knife”
After handpicking, the grapes are destemmed to remove the rachis, and then individual berries are sorted to remove leaves, raisins, or under-ripe fruit. This sorting is aided by a high-pressure air-knife, or air-curtain, at the end of a conveyor belt, which allows grapes with an ideal weight to pass through into the tank, while unwanted particles are “cut” by pushing them into a refuse bin with a stream of air.—-https://www.pennlive.com/food
CHEF RACHEL’S ROASTED CHICKEN
This dish is perfect for hosting as it presents beautifully, and it can easily cook in the oven while you entertain your guests. While a whole roasted chicken might be intimidating at first, it is rather simple to prepare. In fact, this is the first dinner entrée Executive Chef Rachel Haggstrom taught her daughter to cook!
In the spring and summer, you can pair it with any extra vegetables you have at home or can find in season at the local farmer’s market. Paired perfectly with our Chardonnay from Sonoma County, this dish presents beautifully, and it can easily cook in the oven while you entertain your guests.
Prep time: 4 minutes
Total time: 45 minutes
Servings: 6
Cellar at Justin Winery
Ingredients
Herbed Butter Paste:
½ cup butter
2 tablespoons garlic, minced
1 tablespoon thyme, minced, stems reserved
1 tablespoon rosemary, minced, stems reserved
1 tablespoon parsley, minced, stems reserved
1 teaspoon oregano, minced, stems reserved
1/2 teaspoon paprika
1 teaspoon kosher salt
Roasted Chicken:
5–7 lbs. chicken (whole)
1 lemon or orange, cut in half
Reserved stems from herbed butter paste
1 head fennel, cut into 4 pieces
1 carrot, peeled and cut into thirds
1 celery stick, cut into thirds
½ onion, quartered
4 cloves garlic (or a half head of garlic)
1 teaspoon white pepper, freshly cracked
Note: You can also use any vegetable trimmings from the side dish to place inside the cavity of the bird.
Vegetables:
1 tablespoon California extra-virgin olive oil
4 carrots, cut into bias or 1" pieces
1 cup onions or pearl onions
1 cup small summer potatoes
2 cups mixed vegetables (green beans, brussels sprouts, summer squash, and fennel)
2 tablespoons garlic, minced
2 tablespoons rosemary, minced
2 tablespoons thyme, minced
2 tablespoons parsley, minced
Sea salt to taste
Note: You can use any vegetables and herbs that you like or have access to.
Note (LL) You can find the recipe on the original site here: https://www.justinwine.com/recipes/chef-rachels-roasted-chicken
Suggested Wine Pairing (from Justin Winery)
2022 CHARONNAY SONOMA COUNTY
$39 Retail / $3120 [Justin Winery] Wine Society
Method
Chef’s Note: For best results, prepare your chicken the day before. Apply the herbed butter paste under the skin, stuff the cavity, and truss the bird. Sprinkle kosher salt on the chicken and store it uncovered in your fridge overnight to result in a crispier skin.
Prepare Herbed Butter Paste:
In a bowl, mix together the butter, garlic, thyme, rosemary, parsley, oregano, paprika, and salt to form a paste.
If you have a pastry bag, put the herbed butter paste in the bag; this will make it easier.
Alternatively, use a plastic bag and push the herbed butter paste to one corner, then trim the corner of the bag.
Prepare Chicken:
Maneuver your finger between the chicken flesh/meat and the chicken skin. You do not want to tear or rip the chicken skin, but rather create a space for the herbed butter paste.
Using your pastry bag, squeeze the paste between the chicken and the skin.
Using your hands, massage the skin to help move the paste evenly between flesh and skin.
Once your chicken is evenly “buttered” under the skin, it is time to stuff and truss your chicken.
First, fill the chicken with the lemon or orange halves, reserved stems from the herbed butter paste, fennel, carrots, celery, onion, garlic, and any other aromatics you have. Place any additional herbs or heads or cloves of garlic in the cavity of the bird.
Next, season the outside of the bird evenly with salt and pepper and truss for cooking.
Roast Chicken in the Oven:
Preheat the oven to 375°F.
Season the vegetables with the olive oil, herbs, and salt. Place the seasoned vegetables in a roasting pan, and place the chicken on top.
Bake at 275°F for 1 hour, then increase the temperature to 375°F and continue to cook until the internal temperature reaches 165°F.
Remove the chicken from the oven once it has reached an internal temperature of 165°F.
Let the chicken rest for 5 to 10 minutes before serving; resting your chicken will help the meat retain its juicy, tender quality.
Note: When taking the temperature of the chicken, it is best to find the thickest part. For example, between the body and the thigh, reach into the meat under the breast and hold the thermometer for 10 seconds or until the gauge rests on a number.
Larry Leigon