This is another easy, one-pot, comfort food, Dutch oven recipe. This dish takes much longer to cook, about 2 hours, but it is mostly unattended.
The chicken is stuffed with Parmesan rind prior to roasting- amazing. The flavor was really infused into the meat. A halved lemon would also be a nice addition. An entire head of garlic is simultaneously roasted in the pot as well. Delicious!
The recipe was adapted from The New York Times, contributed by Clare de Boer. I modified the method and proportions.
The original recipe notes that any short, quick-cooking pasta could be substituted for the egg noodles. Sautéed mushrooms, spinach or herbs could also be incorporated at the end. I served roasted asparagus on the side.
Yield: 4 to 6 servings
- 1 whole chicken (I used a 5 1/2 pound chicken)
- 2 T unsalted butter, softened
- coarse salt and freshly ground black pepper
- 1 or 2 Parmesan rinds, plus grated Parmesan for serving
- 1 large head of garlic, cloves segmented, paper skin removed but kept in their sheaths
- 1 pound wide egg noodles
- 2 sprigs rosemary
- 3 T sour cream or crème fraîche
- Heat the oven to 475 degrees F on convection roast or 500 degrees F in a standard oven.
- Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.
- Pat the chicken dry inside and out.
- Separate the skin from the breast meat. Dot and smear the butter under the skin.
- Generously sprinkle salt into the cavity and all over the skin, then follow with pepper.
- Stuff the Parmesan rinds into the cavity of the chicken and place the chicken in a large Dutch oven. (I used a large enameled cast iron pot.)
- Scatter the garlic cloves around the chicken.
- Roast, uncovered, for 30 minutes.
- When the chicken is golden and a chestnut-colored caramel has formed around the base of the bird, transfer the pot to the stovetop.
- Using tongs, remove the garlic cloves from the pot. Squash each clove with the tines of a fork to squeeze out their roasted flesh; return garlic to the pot. Discard the sheaths.
- Pour in enough water to come up mid-thigh around the bird (5 to 8 cups), avoiding the crisp breast skin. Bring the water to a simmer over high heat.
- Lower the oven temperature to 400 degrees F and return the pot, uncovered, to the oven. Cook for another 60 minutes, or until the breast meat is 165 degrees F.
- When the chicken looks like it’s giving up the will to hold itself together, remove the pot from the oven and place it on a burner over a high flame. Taste the liquid and season with salt.
- Press the noodles into the broth and poke them down as they soften to make sure they’re all submerged. Add another 2 to 4 cups of water if necessary to keep the noodles just covered.
- Boil over high heat for 4 to 5 minutes, stirring the noodles occasionally, until they’re cooked through.
- Turn off the flame and bury the rosemary sprigs among the noodles. Let sit for 5 minutes for the rosemary to infuse and for the broth to thicken.
- Stir in the sour cream, taste and adjust seasonings. Finish with a generous grind of black pepper.
- Remove chicken from pot and slice the meat. Scoop noodles and broth into shallow bowls and top with chicken meat. Alternatively, take the pot to the table and pull apart the chicken, serving it with a tangle of noodles. Either way, garnish with lots of grated Parmesan on top.