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A chef grades Jennifer Lawrence’s roasted chicken recipe
Fans are calling fowl on J.Law’s roasted chicken recipe. On Monday night’s episode of “Amy Schumer Learns To Cook,” the comedian called up her “homegirl,” Oscar winner Jennifer Lawrence, to get the skinny on her poultry recipe, which calls for 2 cups of olive oil and 1 ¹/₂ sticks of butter. “I like to get it …
Fans are calling fowl on J.Law’s roasted chicken recipe.
On Monday night’s episode of “Amy Schumer Learns To Cook,” the comedian called up her “homegirl,” Oscar winner Jennifer Lawrence, to get the skinny on her poultry recipe, which calls for 2 cups of olive oil and 1 ¹/₂ sticks of butter.
“I like to get it bone dry. Pat it down, baby,” said Lawrence. “Lots of olive oil, butter, lemon. And then I put the lemon in the cavity and then I put it around the pan to start to make the jus.”
Lawrence also adds thyme and a generous pour of dry white wine, which she doesn’t usually sip because drinking white wine “is mainly for sluts,” she said.
Unfortunately, the recipe that accompanied Lawrence’s signature dish had the Internet scratching its head — and playing hunger games. “Two cups of oil? Is this a fried chicken?” one Instagram user commented on Schumer’s post spotlighting the recipe. “That looks more like a roasted butter and oil recipe, seasoned with chicken,” joked another.
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We asked a chicken expert to unruffle the feathers.
“I think it looks great,” Dan Jackson, director of culinary at Fields Good Chicken, tells The Post of Lawrence’s roast.
“I think the idea of using both olive oil and butter is really nice. Whenever I saute anything with butter, I always add a little bit of oil because it prevents the butter from browning too quickly,” the chef explains.
Still, “the recipe calls for a bit more butter and oil than I would typically use,” says Jackson. “For a 3-pound chicken, 1/4 cup of oil and 4 tablespoons of butter should be enough, and will still produce a nice and golden roasted chicken.”
To achieve a nice brown color, Jackson suggests resting the bird on a pan and letting it dry overnight in the fridge. “Chef Lawrence dries it off with paper towels — you can do that, [too],” he says.
Lawrence’s flavor profile of lemon, thyme and white wine is “perfect,” says Jackson, even if stuffing the citrus and herbs in the cavity is “a little overrated.”
Just make sure you let your bird rest once you take it out of the oven, as Lawrence’s recipe suggests. “The flavor enhances the longer you let it sit,” says Jackson.
Jennifer Lawrence’s Roasted Whole Chicken
- 1 whole chicken (about 3 pounds)
- 2 cups olive oil
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened and cut into pieces
- Kosher salt
- 1 onion, halved
- 1 lemon, halved
- 12 sprigs thyme
- 2 cups dry white wine
Preheat the oven to 400 degrees Fahrenheit.
Dry off the chicken well with paper towels. Put it in a roasting pan and massage with some of the oil, some of the butter and 2 tablespoons of salt.
Add the onion halves to the pan, drizzle in the remaining oil and sprinkle with some salt. Add the remaining butter to the pan. Squeeze the juice from the lemon halves over the chicken and into the pan, then place the lemon halves in the cavity of the chicken along with the thyme sprigs. Add the white wine to the pan.
Put the chicken in the oven and reduce the temperature to 350 degrees Fahrenheit. After 30 minutes, baste with the pan juices. Roast for a total of 1 hour, until the thickest part of the chicken is 160 degrees Fahrenheit. Allow to rest 20 minutes before carving.
