Stacy's Favorite Roasted Chicken

A Bluestem classic for you to enjoy at home

From Bluestem Brasserie’s kitchen to yours, we hope this recipe helps bring joy and comfort in your home.

Just about every day Stacy enjoyed our Oven Roasted & Hacked Mary’s Chicken for lunch, often mid-day once the lunch rush slowed down. We serve the roasted chicken over a bed of arugula alongside a roasted lemon and jus de poulet. Below you will find our complete recipe for you to try it at home.

If you’re able to plan ahead, we recommend a simple brine for your chicken the night before. We also included a recipe for a White Wine Jus De Poulet which can be poured over the meat once sliced for extra flavor. To complete the meal, we also included our Chimichurri recipe which is a perfect pair for all roasted meals or roasted veggies.

2-5 lb. whole chicken
String for trussing the chicken
Olive oil
3 carrots
2 onions
3 stalks of celery

Basic Chicken Brine:
1/2 cup kosher salt
1/2 cup + 1/8 cup granulated sugar
1 qt + 3 qts cold water

Combine salt, sugar, and 1 qt water in a small sauce pan and heat to fully dissolve salt and sugar.
Pour hot mixture into remaining 3 qts cold water and stir to combine.
Put this in the fridge without a top to cool more while you work on the next step.
Truss your chicken following these steps – click here to watch instructional video.
Once your brine is completely cool, add your chicken to it, cover and let sit overnight

The next morning, bring 4 qts of unsalted water to a boil.
When at a rolling boil, add the chicken and cook for 60 seconds.
Remove from water, drain the water from the cavity of the bird, and place on a plate, or small sheet tray breast side up.
Allow the chicken to cool in the fridge until dinner time.

Roasting the chicken:

To assure even cooking, remove chicken from refrigerator, and let stand at room temperature for 30 minutes. Place oven rack in center position and preheat the oven to 500 degrees F.

Rub the skin of the chicken with a small amount of olive oil then place in a roasting pan with carrots, onions, and celery. Roast the chicken until the skin just begins to brown, about 20 minutes, then reduce the temperature to 350 degrees F. Continue cooking the chicken until a thermometer inserted into the thickest part of the thigh reaches 160, about 20 to 30 minutes more. Transfer the chicken to a warmed platter, cover loosely with aluminum foil and let rest for 10 to 15 minutes before carving and serving.

White Wine Jus De Poulet
Place your roasting pan filled with chicken drippings on the stove on medium-high heat.
Add about 1/4 cup dry riesling wine.
Scrape the brown bits off the bottom of the pan using a wooden spoon.
Add 2 cup low sodium chicken broth.
Simmer until about 1 cup of liquid remains (about 5 minutes).
Remove from heat and strain through a china cap, pushing some of the roasting vegetable pulp through the strainer with the back of a ladle – (this will help to thicken).
Add 2 tablespoons cold butter cubes to the jus and swirl until it melts.
Season to taste with salt and pepper.

2 bunch Oregano
2 bunch Parsley
1 bunch Cilantro
1 pint Brunoise shallots
½ cup Red wine vinegar
3 cups Extra virgin Olive Oil
3 Garlic cloves grated on a micro plane
Chili flakes
Salt & Peper to taste

Mix all ingredients in a food processor or chop finely then season with salt and pepper to taste.

Cast Iron Cornbread

A guest favorite for you to bake at home

From Bluestem Brasserie’s kitchen to yours, we hope this recipe helps bring joy and comfort in your home.

Serving Size: 32 medium-sized muffins*

All-Purpose Flour 1 3/8cup
Cornmeal 1 1/4cup
Sugar 3/4cup + 1/8cup
Baking Soda 1/2 teaspoon + 1/8 teaspoon
Salt 1 Tablespoon + 1/4 teaspoon
Egg 3 eggs
Creme Fraiche 1 1/3cup
Brown Butter 2/3 cup

Sift Together DRY Ingredients
Mix All WET Ingredients
Slowly add DRY Ingredients to WET mixture
The batter consistency should be very thick

Bake at 350 until the cake tester (a small knife or skewer) comes out clean.
Check after 20 minutes to make sure the top isn’t getting too dark. Cover with foil if needed. Allow to cool completely before removing.

We top each serving with honey butter at the restaurant and you can do the same at home or dip in your favorite soup, stew, or chili!

*At Bluestem we bake the cornbread in small individual cast irons but we don’t expect home cooks to have those on hand. If you have a large cast iron, you can also bake it that way, or another oven safe pan or pyrex – just note that the baking time may then need to be extended.

**Since this makes a good amount of batter, you can decide to bake a few muffins now and freeze some of the batter for later!