Tahoe recipe: Chicken over glass
Ryan Summerlin April 3, 2013
Surely you have all heard of chicken under glass, which is, essentially, chicken breast cooked with herbs, wine and sherry, served on toast with Canadian bacon and then presented (voila!) under individual glass “bells.”
I don’t know about you, but I never have enough glass bells on hand to go around and countless trips to our local thrift stores have netted me zero to increase my inventory. (Meaning I would then have one.)
So imagine my delight and surprise when my friend, Frank Rossbach, owner and operator of Truckee’s Glasforms*, turned me on to his latest invention — the chicken triangle. At least that is what I am calling it.
Basically it is a roasting stand, inserted in the chicken cavity, thus allowing the bird to cook up-right, like you have a rotisserie in your oven.
It even has a little glass “basket” to hold spices and oils which, when heated, releases its contents’ tastes and aromas, infusing the chicken with flavors while cooking.
The results: A flawless chicken, moist on the inside, and crispy on the outside, with little fuss or mess.
Yes, after trying it just once, I was sold. The dilemma — what to call this chicken-friendly bake-ware? We need a name that is respectable enough for a recipe column in a family friendly paper and are open to suggestions at firstname.lastname@example.org.
Here are some of the options submitted so far: Poultry Pyramid, Chicken Buttress, Hen Hurdle, Wazoo Wonder, The French Chicken Tickler, Rooster Rack and Fowl Play.
Seriously, I was so excited about this glass gismo (name potential?) I bought two and gave one to my friend Frank Dehaan for his birthday.
He informed me that it was a roasting procedure not unlike the one he’s favored in the past in which he places the whole, raw chicken on top of a full beer can (opened) and then sticks it in the oven.
I had to remind him, politely, that the last time I tried that I drank the beer and then forgot the chicken, and anyway, the Poultry Pyramid is way, way, more elegant. (This was when he came up with the name French Chicken Tickler.)
There are many ways you can season your chicken. For my first go-around with this new toy, I rubbed it down with olive oil and Chinese Five Spice and put Anise seeds, garlic and rosemary in the little spice bucket.
For a more traditional approach, I would suggest the following:
1 Poultry Pyramid* (or one 12 oz. can of beer, opened.)
1 whole chicken, raw, giblets removed from interior, rinsed and patted dry
1/4 cup butter, softened
1/4 cup very finely chopped parsley
1 tsp oregano
1 tsp. thyme
1 tsp. marjoram
1 tsp sage
1/4 tsp salt
1/4 tsp. pepper
2 whole cloves garlic, coarsely cut
2 tbls. white wine or sherry
Preheat oven to 350 degrees. In small bowl, combine butter, parsley, oregano, thyme, marjoram, sage, salt and pepper and rub all over surface of chicken.
Fill glass spice bucket with wine or sherry and garlic.
Place chicken on pyramid and place on foil-lined 13×9 inch baking pan (to catch drippings) and place in oven.
Bake for two hours, remove, and let cool about 20 minutes before removing chicken from, well, its perch. Enjoy.
*Glasforms is located at 10065 Donner Pass Rd., Truckee, next to the train depot. Rossbach makes them himself — they are hand-blown — so you may need to place your order in advance. They do sell out quickly. 530-587-8460.
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