Whole Roasted Chicken with Creamy Polenta

Whole Roasted Chicken with Creamy Polenta
Celebrity chef Scott Conant is making a delicious chicken dish with homemade polenta.

Ingredients for Roasted Chicken

  • 1 each 4# whole chicken seasoned well with salt and dried overnight in a refrigerator spatchcocked
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1/2 cup med dice carrots
  • 1/2 cup med dice celery
  • 1 each medium onion cut in 8ths
  • 4 cloves of garlic
  • 1 heaping Tbsp chopped chives
  • 2 Tbsp chives shaved thin
  • 2 Tbsp EV olive oil

Ingredients for Creamy Polenta (Makes 4-6 servings)

  • 2 cups heavy cream
  • 2 cup milk
  • 1 1/2 teaspoons kosher salt, more to taste
  • 3 ounces (about 2/3 cup) cornmeal, preferably coarse ground
  • 1 tablespoon unsalted butter
  • 2 tablespoons freshly grated Grana Padano or Parmigiano-Reggiano
  • 1 teaspoon chopped fresh chives (optional)

Whole Roasted Chicken with Creamy Polenta - Home & Family

Directions for Roasted Chicken

1. In a medium size sauté pan roast all the vegetables in the extra virgin olive oil over a medium heat. Until they begin to gain some color.

2. Add the herbs (ties in a bouquet) and reserve.

3. In a large sauté pan heat the olive oil over a medium high heat.

4. Add the seasoned chicken, skin side down and cook until it begins to get nicely browned

5. place the pan in the oven roast 85% of the way about (about 15-18 minutes) skins side down.

6. When you flip the bird over, remove from oven and place the vegetables in the hot pan. With the chicken on top of them. Roast an additional 5 minutes or so.

7. paint the top of the skin of the bird with the chicken Demi glacé.

8. cut the bird into serving pieces. And sprinkle with chopped chives

9. serve atop creamy polenta (recipe follows)

Directions for Polenta

1. In a heavy-based saucepan, combine the cream and milk and heat over medium-high heat just until small bubbles begin to appear on the surface. Add the salt and whisk the cream and milk until quite frothy. (I don’t have a scientific explanation as to why this whisking step is important; but I know from experience that when I don’t do it, my polenta just doesn’t seem as delicious as usual. Since this initial whisk is easy and takes practically no time, I recommend you do it, too.)

2. Add the polenta and continue to whisk the mixture as it comes to a boil. Continue whisking for an additional 3 minutes. Reduce the heat to very low, cover the pan, and cook the polenta, stirring every 5 minutes or so, until the cornmeal is completely cooked and quite tender, about 1 hour and 45 minutes. It may seem very thin initially, but it will gradually thicken. As the polenta cooks, a skin will form on the bottom and sides of pan (if you are not using a nonstick pan), which is proper and which gives the polenta a slightly toasty flavor.

3. Just before serving, stir in the butter, the Grana Padano, and the chives, if using. The polenta should pour from the spoon as you serve it and will thicken as it cools. If necessary, you can thin the polenta with a little milk just before serving. Divide the polenta among heated bowls or plates.

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