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Ferran Adrià's Roasted Chicken

This recipe, inspired by Ferran Adrià, guides you through roasting two whole chickens. Enhanced with a robust blend of dried bay leaves, rosemary, thyme, and black peppercorns, along with fresh lemon, garlic, olive oil, white wine, and water, the chickens are seasoned and then roasted to succulent perfection. The focus is on deep aromatic infusion, resulting in a profoundly flavorful main course.
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Total Time 1 hour
Course lunch/dinner
Cuisine Mediterranean
Servings 8 people
Calories 6418.9 kcal

Equipment

  • 1 Roasting pan Large enough for two chickens
  • 1 Mortar and Pestle For grinding spices, essential for flavor
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Meat Thermometer Crucial for ensuring doneness

Ingredients
  

Main

  • 2 whole chickens 4 1/2 pounds each
  • 2 tablespoons olive oil
  • 2 lemons
  • 20 dried bay leaves
  • 3 3/4 teaspoons dried rosemary
  • 1/3 cup dried thyme
  • 2/3 teaspoon black peppercorns
  • 4 garlic cloves
  • 4 tablespoons white wine
  • 1/3 cup water
  • 1 1/2 teaspoons salt

Instructions
 

  • Preheat your oven to 400°F (200°C) to prepare for roasting.
  • In a mortar and pestle, coarsely grind the black peppercorns, dried rosemary, and dried thyme until fragrant. Mix in the salt.
  • Pat the two whole chickens thoroughly dry with paper towels. Rub the olive oil evenly over the skin of both chickens.
  • Generously rub the prepared spice mixture over the entire surface of each chicken, ensuring even coverage.
  • Cut the lemons in half. Place two lemon halves, two garlic cloves, and ten dried bay leaves inside the cavity of each chicken.
  • Place the seasoned chickens in a large roasting pan. Pour the white wine and water into the bottom of the pan.
  • Roast in the preheated oven for approximately 60 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh, without touching the bone.
  • During roasting, periodically baste the chickens with the pan juices to keep them moist and encourage browning.
  • Once cooked, remove the chickens from the oven, tent them loosely with foil, and let them rest for 10-15 minutes before carving. This allows the juices to redistribute for a moister result.
  • Carve the rested chickens into desired portions and serve immediately, drizzled with the flavorful pan juices.

Notes

Ferran Adrià's approach emphasizes flavor extraction. To elevate this dish, freshly grind your black peppercorns and even the dried herbs for maximum aromatic impact. Ensure the chickens are patted thoroughly dry before oiling and seasoning; this promotes crispy skin. Bringing the chickens to room temperature for 30-60 minutes prior to roasting allows for more even cooking. Trussing the chickens (tying the legs together and wings close to the body) helps maintain a compact shape, ensuring uniform cooking and a more attractive presentation. Basting with the pan juices throughout the roasting process will keep the meat succulent and enhance the skin's crispness and color. Always rest the chicken after roasting; this allows the juices to redistribute, resulting in a significantly moister bird.