Whole Roasted Chicken with Plumped Raisins, Toasted Pine Nuts, and Arugula

Name: Whole Roasted Chicken with Plumped Raisins, Toasted Pine Nuts, and Arugula
Yield: serves 2 to 4
Ingredients: 1/3 cup raisins; 1/2 cup extra-virgin olive oil; 1/4 fresh rosemary sprig; One 3 1/2-pound whole chicken, preferably free-range; 4 fresh thyme sprigs; Kosher salt and freshly ground black pepper; 1 1/2 teaspoons canola oil; 1/4 cup dry white wine, such as Sauvignon Blanc; 2 cups fresh arugula leaves, stemmed; 2 tablespoons pine nuts, toasted (see Note, page 54)

December 9, 2011

Succulent, tender, and aromatic, roast chicken is a dish that all cooks should have in their arsenal. There are many schools of thought on how to master the perfect roast chicken. My philosophy is the simpler the better. I don’t use a big roasting pan or rack, truss the bird, or change the oven temperature fifty times. As far as technique goes, I like to start roasting the chicken breast side down to protect it from drying out in the initial intense heat. Gravity also works on your side that way; all of the juices gather in the breast meat during the first half of cooking, keeping the meat really moist. Then I turn the bird over to finish cooking and brown the breast. Swiss Chard and Caramelized Onion Panade (page 183) makes a terrific side.

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