Jennifer Lawrence appauls many with chicken recipe, but chef says all is well
J. Law's recipe dubbed, 'roasted butter and oil seasoned with chicken'...
These days, every celebrity worth their salt is having a crack at cooking. We've seen Halle Berry, Chrissy Teigen and even John Torode taking to the kitchen in recent weeks, to name a few. This week, it was Jennifer Lawrence, who turned heads – and possibly a few stomachs – with her obscenely oily roast chicken.
The Oscar winning Friends star featured on Monday night’s episode of “Amy Schumer Learns To Cook” to show Schumer and the world her roast. Schumer has been taking TV sets by storm recently, and rising to the top of the comedy circuit. Here's a video of her in action.
However, on this episode of Schumer's newest project, many were appalled by the amount of butter and oil going into Lawrence's recipe. Jennifer suggests that, for just one chicken, the recipe needed 2 cups (almost half a litre) of olive oil and one and a half pats 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 added plenty of thyme and a generous pour of dry white wine. For most, getting wine into a recipe is a great excuse to get a glass on the go, but not for Jennifer. She said on the show that she doesn't usually take a sip because drinking white wine “is mainly for sluts,” she said. Ah, comedy. What was it they say about lowest form of wit?
Unfortunately for Jennifer, the recipe went down about as badly as her jokes. When Schumer posted the recipe card to her instagram, commenters were a little baffled.
“Two cups of oil? Is this a fried chicken?”
“That looks more like a roasted butter and oil recipe, seasoned with chicken.”
Fortunately, someone consulted an expert for a proper judgement on this. The New York Post recruited Dan Jackson, director of culinary at Fields Good Chicken, who said of the recipe: “I think it looks great”.
“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.
So the oil and butter mix is a good call, but what about the quantities? “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.”
Jackson thinks that J. Law is using 8 times more oil than is necessary, and 4 times more butter. Those instagram commenters might have been onto something, then.
To achieve a nice brown color, Jackson suggests resting the chicken on a pan and letting it dry overnight in the fridge.
“Chef Lawrence dries it off with paper towels — you can do that, [too]".
And once it's out, it's best to let it rest once again, as Lawrence recommends.
“The flavor enhances the longer you let it sit,” says Jackson.
Jackson approves of Lawrence’s seasoning: combining lemon, thyme and white wine is “perfect,” says Jackson, but he does add that stuffing the citrus and herbs in the cavity is “a little overrated.”
By this point, it's fairly clear that this is not a perfect recipe. However, if you want to give it a go yourself, then here's everything you need to know.
You will need:
1 whole chicken (about 3 pounds)
2 cups olive oil
1 1/2 sticks (12 tablespoons) unsalted butter, softened and cut into pieces
1 onion, halved
1 lemon, halved
12 sprigs thyme
2 cups dry white wine
Preheat the oven to 400 degrees Fahrenheit (200 degrees celsius)
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.