Roasting a Pollo Rosso

robert.c.brown15

Hey Guys,

I posted this at eGullet but I'm really looking for answers in a quick amount of time so I wanted to post it over here too. I also chose this forum because it seems to be frequented by everyone the most. Also, there are so many different forum categories at Chefsteps that I can never really tell where something should go sometimes. Anyway...

Today I picked up a gorgeous Pollo Rosso heritage bird. Guest
coming over tomorrow so I was going to do TK's roasted chicken and root
vegetables.

I got the bird because it looked great and was 4 pounds so it would
be a perfect size for 4 people. Then I went out and got all of the
ingredients for the rest of the dish. Now I'm researching more about the bird I got
and I'm learning that a Pollo Rosso is better if cooked at a lower heat
and slowly.

Regardless, I am roasting this bird with the vegetables. However,
instead of doing the 475F for 20 and then 400F for 40, I'm thinking I
should adjust these temperatures.

How do you guys recommend I adjust for the bird but still get the
carmelized vegetables? 350F for 90 minutes? 475F for 20, but then 350F
to temperature?

I am aware of Heston's low and slow roasted chicken. My concern there is that the rutabagas, turnips, potatoes, and carrots wouldn't carmelize at his time and temps.

Should I just say screw it and follow TK's recipe? What could really go wrong?

The bird is currently salted and on the top shelf of my fridge drying out.

I also have an oven probe thermometer for the chicken so knowing when it will be done won't be a problem. Just finding a happy
medium of not too high of heat, but still getting a good roasted bird with caramelized root vegetables, is
what I'm looking for.

Thank you!

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Comments

t.stanoulis

What about real low and slow to temperature, and then remove the bird to rest whilst you crank the heat to really brown the vegetables? When the vegetables are finishing, the bird can then be returned to the oven to give a deep brown crust and re-dry the skin.

robert.c.brown15

Thank Thomas! That is basically what I did. Started the vegetables on the stovetop for a little and then put them in at a high temperature for a little. Then brought it down to 325F for he chicken until it came to temp. Then cranked it for the vegetables and added the chicken to brown. Turned out great. I didn't have the many hours needed to do a true Heston low and slow, but this worked really well. AMAZING BIRD. BEST CHICKEN I HAVE EVER HAD.

Jack_Mayer_85396

@Robert - sounds delicious! Where did you get the chicken? Thanks

robert.c.brown15

I got it from a butcher I go to in Westport, CT.

https://craftbutchery.com/

http://www.ctbites.com/home/2011/11/5/saugatuck-craft-butchery-opens-in-westport.html

It is everything I've ever wanted in a butcher and more.

2 negatives - prices are pretty high, but that is Westport, CT for you. I think I paid 6 or 7 dollars a pound for that Pollo Rosso, which is quite high. Worth it? I think so, my fiancee almost thinks so, haha. Given the fact that they care so much about their products and quality I'm comfortable with it. I also don't want them to go away so I don't mind giving them the business. Their beef is ungraded (as that article says), but they basically sell all prime beef and then some. It is also all dry aged minimum 28 days.

Negative two - Veal is hard to come by. They have a hard time sourcing responsibly raised veal so they get one maybe every 6 months. Therefore veal bones too are impossibly to come by. Hopefully that will change.

I am going to have a hard time moving in the future because I won't want to be too far from this butcher.

Anyway, that is my ridiculous ode to good butchery.

Jack_Mayer_85396

@Robert - I'm envious, I'd gladly pay for really good product (but not everyday). I wish veal was more generally available as well. I live in Dallas and there are some good independent butcher shops; I frequent them as often as I can. Otherwise, I generally receive gift cards from D'Artagnan for Xmas and birthdays, so ... I think for a really good chicken, I'm gonna hit some of the local farmers markets. Thanks for the info!

robert.c.brown15

I have been meaning to try D'Artagnan. What do you recommend?

It really is too bad about veal. If you have ever read (and if you haven't, check it out) The River Cottage Meat Book, HFW makes a good argument (among a million others) for consuming veal and therefore raising and selling.

Jack_Mayer_85396

Hey @Robert - I'll check out the book you recommend. I've purchased Magret, Foie Gras, Demi and heritage pork from D'Artagnan and have been pleased with the products. I've got about $100 in gift certificates to spend and am not sure what to try next. Maybe someone here on the forums has a suggestion ...

I grew up in southeastern Wisconsin and there was a terrific restaurant that focused on veal called The Red Circle Inn. Many fond memories ...

SteveM_20803

LOL @Jack, the Red Circle Inn was owned by the same guy who owned Provmini Veal. I would guess they had the inside track on good veal at the time.

Jack_Mayer_85396

@SteveM - that's right, I had forgotten that. The place was pretty remote but the food sure was good! Old school, lots of table side preparations ...