Make Ahead
Wishbone Roast Chicken with Herb Butter
Popular on Food52
90 Reviews
eatchimac
March 30, 2021
Oh, I didn’t try Wishbone Roast Chicken with Herb Butter Recipe. Now I can make it at home. So glad for sharing this recipe Now I can make it at home. It looks delicious. Now I can share your blog with my friend circle. I am so glad after seeing your recipe, Thanks for sharing this recipe. Food is one of the biggest topics of conversation online and offline. Keep it up, I am waiting for your next recipe!
https://eatchimac.com/
https://eatchimac.com/
Diane G.
November 23, 2020
Made this Friday and it was beyond delicious and easy. Couldn’t find my angel food insert so used a 13x9 with a ginger ale can!😂 Oh I do love butter 💕
Tricia T.
December 22, 2016
could I use the same recipe but replace with chicken thighs? Would it work as well?
thanks!
thanks!
dymnyno
October 27, 2013
I have a tube cake pan and the tub part is removable. I usually remove the tube part and put it on a rimmed sheet pan.(one less piece to wash) Someone also gave me a tube that is for roasting chicken and guess what...it is exactly the same size and interchangeable with the one from the cake pan!
Geni
October 27, 2013
Oh for heavens sake! Never mind....with some help from my totally non-cooking husband, I get the picture! It IS pushed down onto the tube, it's the shoulders I see on top; I thought it was breast!
Geni
October 27, 2013
HELP! Just discovered this recipe and hope to fix it for company tonight! Don't understand how to put the chicken (mine is 7lb)on the tube pan. Photo looks like its "lying" on the tube, breast up....can't be! Or the tube be inserted into the chicken as in beer can chicken. Thanks for any help!!
lauren C.
October 6, 2013
I'm about to try this out for the first time, very excited! I'm wondering if the air drying in the fridge overnight would be better done on the tube. Same concept as in the oven really, more air circulating equals a drier raw bird and a crispier finished product.
Tamara H.
July 27, 2013
This was so good! Leaving the chicken in the fridge really did make the skin nice and crispy!
gotham G.
June 1, 2013
The herb butter really elevates the already moist, flavorful chicken. Delicious!
marydtoombs
January 15, 2013
I'm not sure where this idea came from, but when I make herb butter, I always add a generous squeeze of a fresh lemon or lime. Somehow it takes that butter over the top in flavor. This chicken-on-a-tube-pan sounds SO delish. Can't wait to make it.
AnnieHynes
October 6, 2012
what is a tube pan?
marydtoombs
January 15, 2013
http://askville.amazon.com/tube-pan/AnswerViewer.do?requestId=6971489
(don't use the fluted kind, it's really a bundt cake pan) Some tube pans have a removable tube part, some do not. It's for easy removal of the cake (usually angel food cake).
(don't use the fluted kind, it's really a bundt cake pan) Some tube pans have a removable tube part, some do not. It's for easy removal of the cake (usually angel food cake).
pimimond
January 13, 2012
I forgot the shallots but it didn't matter. I took the tip to use just the tube pan insert, not the whole pan and my bird got a fantastically golden St. Tropez tan! Moistest and crispiest skin yet, even more so than the Zuni Cafe roast chicken- and a lot less work! Family says YAY!
belfman
January 8, 2012
In the summer I make beer can chicken or as my children like to say "beer butt chicken". I love this concept of roasting in the angel food pan. Just genius! I will try this and use the compound butter idea as well. I miss the "old Carmel" too...
Maliqks C.
October 20, 2011
I made this and added some roasted garlic to the herb butter mixture. So yummy. My cousin's boy, who never wants to eat devoured it!
Passenger
September 6, 2011
I made this a while back and am looking forward to making it again once the weather cools down. But last time I made this, I set a bunch of brussels sprouts in the bottom of the pan, letting the butter and juices coat them on their way down from dripping... it was a match made in heaven! And so incredibly easy!
Cookbook T.
April 29, 2011
Cooked this last night and it was a total crowd pleaser. Thank you monkeymom for the great recipe that I will certainly use for years to come. Thank you also to those responses to my Foodpickle question about what to do in the absence of a tube pan. Used an empty aluminium can and filled it 2/3 of the way with white wine, which made a sturdy base and hopefully the white wine added a little something extra to the roasting process.
clintonhillbilly
April 20, 2011
Made this for the second time for our family Passover seder, and it was so delcious and moist! Thanks so much for this recipe!
CAMELOTCOOK
July 24, 2010
Thanks for the memories this receipe brings.Over 50 years ago my Mother made this using her Angel food pan and used Wild Turkey whiskey mixed with the butter. I miss my mom and her cooking
AntoniaJames
March 14, 2010
I've now made this twice and am totally sold on the method. Here's why. Apart from the amazing crisp skin all over the chicken, and how quickly the chicken roasts (and how evenly, and how tender and juicy the breast meat remains), there a couple of nice benefits I have not seen mentioned, and did not expect. First, I used a 9" pie plate and the juices that ran off actually collected under the bottom of the tube pan component, and did not evaporate, so I had a more pan juices than in a conventional pan, where they would evaporate. Those juices have a lovely buttery flavor too, due to the butter stuffed under the skin. Second, you don't have to remove the chicken from the tube to carve it. I used a filet knife to pull the meat gently off the carcass. That meant there was no cutting board/surface to clean up! There were some cooked pan juices on the tube pan which came off easily a silicone spatula. Then I just rinsed the pie plate and put it in the dishwasher. (I don't ever put any cooking pan in the dishwasher, so this was yet another time saver.) This is, hands down, a first ballot pick for the Food52 Hall of Fame!!
dymnyno
March 14, 2010
I'm cooking this tonight!!! Sunday night chicken . thanks for a great recipe.
monkeymom
March 15, 2010
Ah, I'm so glad this has worked out so well for you! Indeed, my husband does agree that cleaning our nonstick cake pan and the tube is way easier than other methods I've tried before. The carving trick is cool too! Will have to try it. By the way, think of this as a recipe exchange as we enjoyed your sausage and lentil soup last Wed night!
monkeymom
March 12, 2010
Thanks to everyone for your good wishes. I love being part of this community!
coffeefoodwrite
March 10, 2010
Congrats monkeymom!! Love the tube pan idea -- I'll now have to definitely dig mine up. Do I have one? Think so...thanks for a great recipe!
AntoniaJames
March 10, 2010
P.S. I used lemon thyme when I made this, by the way . . . as my regular thyme bush needs a few days of rest, to grow some new leaves, as I've been using so much thyme lately, and my lemon thyme, fortunately, is in a growth spurt. The lemon thyme plus parsley worked really well. Loved the shallot under the skin, too. So easy, So delicious. This should be on everyone's menu this weekend.
AntoniaJames
March 10, 2010
Yaaaaaay! I tried both and this recipe is SO much better!!! Plus, it's brilliant. I mean, really brilliant. You rock, MonkeyMom!! ;o)
dymnyno
March 10, 2010
I think the idea of using a tube pan is brilliant! Does it decrease the cooking time since heat is being sucked up into the inside of the bird? Congratulations!
monkeymom
March 15, 2010
oops..just saw this. I usually pull the legs away from the body as best I can. I think this helps the thighs cook a little faster so that the breast doesn't dry out as much.
Daphne
March 9, 2010
How clever to use a tube pan here.
Now you've got me thinking what other pans and utensils I hardly use that can be substituted so effectively for other roasting... A meat loaf seems to stew in the loaf pan. Maybe I'll try my grill pan set inside the frying pan approximately the same size for a meat loaf that can drain and be brown all around when finished.
P.S. I love compound butters on steak, what a great idea for chicken too! Your whole recipe is so thoughtfully constructed!
Now you've got me thinking what other pans and utensils I hardly use that can be substituted so effectively for other roasting... A meat loaf seems to stew in the loaf pan. Maybe I'll try my grill pan set inside the frying pan approximately the same size for a meat loaf that can drain and be brown all around when finished.
P.S. I love compound butters on steak, what a great idea for chicken too! Your whole recipe is so thoughtfully constructed!
monkeymom
March 10, 2010
Thank you Daphne! I like the idea of the grill pan. I was wondering the same type of thing when I was cooking my meatloaf, something to drain some of the juices away..maybe a baking rack (the kind with the smaller squares)?
melissav
March 10, 2010
I've always cooked my meatloaf on a cookie cooling rack set on top of a cookie sheet. It doesn't stew in its oil and juice. Also, my favorite part of meatloaf is the carmelized sauce on top and this way you can get a carmelized top and sides!
lastnightsdinner
March 8, 2010
I think I need a tube pan :)
pierino
March 9, 2010
I have another uncoventional use for the ol' tube pan. But I'm not saying what it is...yet.
TheWimpyVegetarian
March 8, 2010
Oh my gosh monkeymom - I'm now going through the finalists and just now seeing that this wonderful recipe and technique is your posting! Congrats!!! I love the smart and clever techniques you use including the tube pan and love herb butter on all kinds of things. I keep little rolls of different compound butter flavors in my freezer that I can pull out on a moments notice. I can't wait to try this! Congrats congrats!!
AntoniaJames
March 8, 2010
Great idea, keeping the compound butters in the freezer! Will have to do that. Thanks for posting the tip. ;o)
monkeymom
March 9, 2010
Thanks ChezSuzanne! I have thought of the herb butter as so luxurious, but keeping them in the freezer makes it so much more possible for everyday eating.
Aliwaks
March 8, 2010
Tried your recipe (sort of) this weekend and loved it. I did not plan ahead and was a bit lazy about the herb butter, I made a mint shallot butter (seemed to have a quite bit of mint in the house, wonder why) and stuffed it under the skin, dug out my tube pan ( I think we have the same one) and plonked my little chicken atop it. I really loved how it came out, thank you! when I am feeling less impulsive I will try the recipe all the way through.
I think we have the same tube pan, I've had it for years it was my grandma's and I have never baked a cake in it, just schlep it along from move to move. Now it finally has a purpose.
I think we have the same tube pan, I've had it for years it was my grandma's and I have never baked a cake in it, just schlep it along from move to move. Now it finally has a purpose.
monkeymom
March 9, 2010
That is so cool that you tried this and found a use for the old tube pan! I'm glad it turned out for you. It is funny to plunk that chicken on that tube...roasted chickens always look like little hostages to me, no matter how we cook'em!
monkeymom
March 5, 2010
My husband is seriously perplexed and amused by my supposed 'genius'. He has no idea when I have ever thought long and deep about chicken roasting. However, he did love the chicken! Thanks so much for your kind words everyone. I seriously have been admiring all of your cooking since I got hooked on this site and can't wait to keep learning more from you all!
NakedBeet
March 5, 2010
I love the ingenuity in this recipe and your striving for the perfectly crispy skin! And I might just start adding herb butter to everything.
mrslarkin
March 5, 2010
Voted for tube pan chicken! Although both recipes are great, I know my whole family will eat this one! Must send hubby on a mission to the basement to find my tube pan...
cheese1227
March 5, 2010
I love the recipe note and will attempt the method this week. Thanks for sharing.
happyrenomom
March 5, 2010
Wow! This recipe is wonderful! It's so hard for me to be creative in the kitchen -thanks for the inspiration and for sharing such a yummy dish!
QueenOfGreen
March 4, 2010
Wow. Genius!
monkeymom
March 5, 2010
Thank you...I think that my limited kitchen storage space somehow resulted in me using whatever I had to cook with. I've never owned a roasting pan.
Allison C.
March 4, 2010
I love the technique--genius. I had never heard of the beer can technique, but I like this better: as an avid cake baker, I have tube pans; for drinking, I prefer wine to beer (but wouldn't want to stick a chicken on a wine bottle!). And my son is just as obsessed with the wishbone as your daughter--and as I was when I was little. Wishbones are great. Nice recipe and good luck in the contest.
monkeymom
March 5, 2010
Thank you! I noticed your antioxidant salad looks very much like a great contestant (with a mint addition) to this weeks theme. beautiful!
thirschfeld
March 4, 2010
way to go monkeymom
monkeymom
March 5, 2010
Thanks thirschfeld! I love your recipes and look forward to seeing them each week. I learn something new with each one.
Kelsey B.
March 4, 2010
This is a great technique and I love the simplicity. I also leave my birds in the fridge during the day - most often setting them up while my daughter eats breakfast and then racing out the door until I come back later that evening to cook. It works so well and love to see that you do it too, and with such great flavors!
monkeymom
March 4, 2010
Holy smokes! This is thrilling. I can't wait to tell my daughter, she will be so excited. Thanks for all the good wishes too!
Kayb
March 4, 2010
That is absolutely the most ingenious thing I've ever heard. I have a chicken in my freezer I'm going to roast like this next week. Thanks!
AntoniaJames
March 4, 2010
Love the recipe, love the story about the wishbone (as I remember so, so well as a kid also playing the wishbone game)!! Congrats, MonkeyMom. You truly deserve this honor!!!
nannydeb
February 23, 2010
You have just changed my life! We usually cook the chicken on a beer can (Pollo Boracho) inside a roasting pan. The can is always fallling over with the chicken. I can't wait to try it on my tube pan. Thanks!
monkeymom
February 23, 2010
I really hate my tube pan for baking cakes, it always leaks! Roasting chicken is its one redeeming quality. I hope you are gonna post your recipe. Sounds cool!
monkeymom
February 25, 2010
p.s. make sure you next your tube insert into a 9 inch cake pan, not the tube pan or else the grease will drip all over your oven!
trefoil
January 8, 2012
And I found the lower part of the chicken did not brown if you put it in the whole tube pan not just the insert.
AntoniaJames
January 8, 2012
I was worried -- for precisely the reason you state -- when I saw the photo posted by FOOD52 here and in the cookbook, that people would think that the entire pan, and not just the tube on its base, should be used when roasting the chicken. Thanks for pointing this out. ;o)
See what other Food52ers are saying.