The results were worth the minimal knife work: The trimmings gave up loads more fat and fond for the potatoes to soak up. (Starting the meat and trimmings in a cold pan maximized the amount of fat that was rendered, because the fat had time to melt thoroughly before the meat’s exterior browned too much.) I even doubled their efficacy by simmering the browned scraps with the broth before using it to braise the potatoes, which amped up the broth’s beefiness and the flavor of the spuds. Further doctoring the broth with garlic and herbs rounded it out; adding gelatin gave the reduced jus unctuous body.
Cooking the meat and potatoes together wasn’t tricky once I had extracted all that flavor and fat from the trimmings. But it did require a strategic setup. After searing the meat and scraps, I laid the potatoes cut side down in the pan, keeping them in a single layer to ensure even cooking, and covered them with aluminum foil that I’d poked holes in. That created a “rack” on which I placed the roast; it also allowed juices to drip through to the potatoes and trapped steam that helped the potatoes cook through. When the roast hit 115 degrees, I set it aside to rest; gingerly flipped the potatoes; added my beef-enhanced, strained broth (it simmered while the roast cooked); and finished the potatoes in a 500-degree oven.
It was a success: juicy, tender meat and creamy potatoes that tasted truly beefy.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.