The love of wine and food are inextricably intertwined. Recently I had the pleasure of hearing Master Sommelier Peter Neptune give another of his famous wine education lectures, where he not only extolled the virtues of the Loire Valley wines, he illustrated a perfect Loire Valley wine pairing with his favorite recipe for Roasted Chicken…
Peter was sidetracked on this particular day, while talking about the amazing Cabernet Franc he had tasted in the Loire. He diverted the lecture to give the attendees his own personal recipe for Roasted Chicken. From Master Sommelier Peter Neptune himself:
High quality, organic, free-range chicken (Peter reminds us, “Bresse is Best”)
Salt that sucker really well overnight in fridge
Rinse, dry well (this is when Peter makes wild gestures as if he were drying a chicken with a hairdryer to illustrate just how well you should dry the chicken)
Coat in Olive Oil and Lemon Juice, squeezed from a fresh lemon
Stuff cavity with spent lemon halves and a couple rosemary springs
Mince 1-2 heads of garlic and mix with one stick butter
Insert garlic butter under chicken skin all over (get in there over the legs, thighs, wings etc.)
Salt and pepper the bird (use kosher salt)
Place bird in a rack above a roasting pan
Add potatoes, carrots, onions to the bottom of the dish, sprinkle with olive oil, salt, and pepper
Roast at 475 for 30-45 min. Baste the bird.
Then lower heat to 350 and roast additional 20-25 minutes, basting twice more
Peter’s description of how luscious and amazing this chicken is will literally make you
drool. He suggests pairing it with the Domaine de Hauts de Sanziers Saumur Rouge. I humbly add, another stellar pairing would be the Tolaini Valdisanti, a decadent Tuscan wine made from a blend of Cabernet Franc, Cabernet Sauvignon, Sangiovese.