Original Psycho Chicken
photo by ncmysteryshopper
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Serves:
-
5
ingredients
- 1 (3 1/2 lb) chicken
- 1 1⁄2 teaspoons dried thyme
- 1 tablespoon garlic, pressed
- 1 tablespoon cider vinegar or 1 tablespoon malt vinegar
- 1⁄2 cup dry white wine (sauvignon blanc works well)
- salt
- fresh ground pepper
directions
- Preheat oven to 325 degrees.
- Clean chicken and remove giblets.
- Hack chicken all over with the tip of a sharp chef's knife to make gashes.
- In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat.
- Place chicken on rack in roasting pan and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan.
- Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve.
- Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.
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Reviews
-
It's past time for me to review this wonderful idea on roasting a chicken. I have made a few very minor changes; oregano for thyme, chicken stock and white wine for basting, and a little extra garlic. The taste is wonderful, I do let it go a bit longer at 350 but Psycho chicken rocks and is a family favorite. The gravy is something my wife drools over just at the mention of me making it. Thanks Gremi, I apologize for my latency in posting this. Heck Yes! I'm making it tonight!
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I got all Norman Bates with my bird and actually slashed it up in the shower as in the movie... except that I didn't have the shower on and I made sure the hubby wasn't in the house, LOL! (Just getting into the spirit...) I also let mine marinate overnight and for the first hour or so I cooked it at 350 degrees F since my chicken was larger than what the recipe stated. This is definitely very juicy; I expected a little more herb-garlic flavor so I'll probably add more seasoning next time. I also like a little crispier skin that higher oven heat creates. But overall, I really liked the recipe and as Gremi says, you can play around with the ingredients, but USE THE TECHNIQUE! Thanks for posting!
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