A chill in the air is the perfect time for wine brined cast iron  roasted chicken and rosemary focaccia dressing

 

FEATURED STANDOUTS

Chicken Breast

The star of the dish, the chicken breasts should be boneless and skinless. They should be pounded thin to ensure even cooking. This recipe can be made with your preferred chicken pieces just be mindful of the increase on the cooking time for large cuts, more pieces and bone in pieces in particular. 

White Wine

To enhance the flavor of chicken, use a dry white wine like Chardonnay or Sauvignon Blanc. Add the wine to both the brine and the cooking liquid. This addition will introduce acidic and floral notes to the brine. Be cautious not to free pour the wine, as too much wine in the brine for an extended period can cause the chicken to turn white.

Salt & Sugar Brine

To enhance flavor and tenderness, the chicken breasts are immersed in a light brine composed of salt, sugar, water, and wine for several hours or overnight. This delicate brine ensures that the chicken remains flavorful without becoming overly salty, even after extended brining.

Rosemary Focaccia Bread

The chicken is served on top of a bed of rosemary focaccia bread stuffing . The bread is made with fresh rosemary, olive oil, and sea salt. The focaccia is great for picking up all the flavors of pan dripping from the roasting chicken. Any dry pieces of bread can be used if focaccia is unavailable and also a tsp of dried or fresh rosemary.

Celery

The celery’s crisp texture offers a contrasting crunch to the soft, pillowy focaccia bread. Its earthy, distinctive flavor infuses the dressing with a comforting familiarity. The celery’s presence elevates the dish, making it an indispensable ingredient that should never be omitted.

Butter

Butter is rich. It not only keeps the bread from sticking to the pan but it adds browned buttery flavor to the bread and chicken .

Chicken Stock

To enhance the dish’s flavor, chicken stock is incorporated.The chicken stock contributes to the creation of a more flavorful pan sauce instead of using water.

Sage

To enhance the dish’s flavor, fresh sage leaves are added as a garnish and provide a hint of herbal taste. A touch of thyme and rosemary is incorporated into both the chicken and the dressing, resulting in a dish with increased aromatic complexity.

TIPS & TRICKS FOR THE BEST CAST IRON CHICKEN & ROSEMARY FOCACCIA DRESSING 

The best bread for dressing

Utilizing day old bread for stuffing is both cost-effective and allows for creativity in your stuffing recipes. Incorporate it more frequently into your menu. When I have bread that’s dry or hardening but not moldy, I cut it into cubes and freeze it for future stuffing use. However, moldy bread cannot be salvaged, so discard it. breads topped in mixtures of butter, olive oil, salt, and herbs can create flavorful stuffing thanks to the added flavors.

The difference between stuffing and dressing?

The difference of stuffing and dressing isn’t in the recipe but the application. Both dressing and stuffing both use bread or cornbread, celery, onions and an array of herbs. Stuffing is generally stuffed inside of the main feature like into chicken, turkey or rib roast. Dressing is usually to the side or under the feature. For this recipe, you can stuff the dressing into the chicken if stuffed chicken is more your preferred way of enjoying this recipe.

Wine Brining the Chicken

The process of wine brining the chicken involves submerging the chicken in a mixture of wine, water, and seasonings for an extended period, typically 12 to 24 hours. This technique helps to enhance the flavor and moisture of the chicken, as the wine and seasonings penetrate the meat.

Starting the Chicken in the Oven

After brining, the chicken is patted dry and seasoned with additional herbs and spices. It is then placed in a roasting pan and cooked in a preheated oven. The initial high temperature helps to sear the skin and lock in the juices, creating a crispy and flavorful exterior.

Roasting

The chicken is started in the pan to even the cooking process with the dressing.  Both the chicken and the bread will develop a rich, golden-brown color. The roasting time will vary depending on the size of the chicken, but it is important to ensure that the internal temperature reaches 165°F (74°C) as measured with a meat thermometer.

Prepping the dressing

While the chicken is roasting, the dressing can be prepared. Combining a variety of ingredients such as bread cubes, vegetables, herbs, and seasonings. The dressing is cooked under the partially cooked chicken so that the dripping infuse into the stuffing directly. 

Building Flavor

Throughout the roasting process, the chicken juices and fat drip down into the cast iron pan, creating a flavorful liquid known as pan drippings. These pan drippings are then infused into the dressing resulting in a rich cohesive dish.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast Iron

Chef Knife

Cutting Board

Large Basting Spoon

SIMILAR INGREDIENTS TO

 Lamb Lollipops + Honey Garlic Long Beans

Cast Iron Ribeye + Blue Cheese Butter

Southern Style Black Pepper Ribeye + Steamed Garlic Spinach

ENJOY THIS RECIPE WITH

Spinach Salad, Lemon Croutons & Peppery Blended Arugula Vinegarette

Chef’s Salad + Golden Ranch

Southwestern Shrimp Salad

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