Recipe: Steamed Whole Chicken with Three Variations - Moroccan, Tomato, and Asian-Style (make ahead)

STEAMED WHOLE CHICKEN WITH THREE VARIATIONS

"This is the purest example of one-pot cooking I can think of. It requires little more than a chicken and an inch of water. Amazingly, this produces a succulent, juicy chicken rather than a stringy, dried-out one. Equally pleasing is the liquid you're left with, a broth intensely flavored by the drippings from the bird that can be used as a stock for soups and sauces.

Serve this chicken with the broth on the side and a selection of seasonings and garnishes such as sea salt, ground pepper, whole-grain mustard, or Mustard Mayonnaise. This is a great recipe to make if you enjoy having a precooked meal on tap in the fridge."

One (3 to 4 pound) chicken*
Coarse salt
Freshly ground black pepper
5 sprigs thyme
1 lemon, halved
7 cloves garlic, smashed and peeled

Fill a large pot or stockpot with an inch or two of water. Set over medium heat and bring to a simmer.

Meanwhile, wash the chicken under cold running water and pat dry with paper towels. Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, lemon halves, and garlic. Tie the legs together with kitchen twine.

Place the chicken in a steamer basket and set over the simmering water. Cover and steam for 45 minutes to 1 hour, until the skin is taut and the bird is plump all over. To ensure doneness, be sure that a sharp, thin-bladed knife inserted at the thighbone reveals no red within and only the faintest trace of pink, if any.

Transfer the chicken to a cutting board. Snip off and discard the kitchen string. Discard the lemon, thyme, and garlic. When you have a chance, strain the broth and let it cool. Refrigerate it for 2 to 3 days or freeze for up to a month for use in soups and stews.

If not serving the chicken immediately, let cool, cover, and refrigerate for a few days. Reheat before proceeding, unless you prefer to enjoy the chicken cold.

TO SERVE:
Carve the chicken and present it with a selection of seasonings and garnishes (see Headnote).

*Organic, farm-raised chicken is so plentiful these days and readily available even at supermarkets that I urge you to use it for all of your poultry pursuits. But I especially recommend it for this recipe because the cooking technique can only bring out as much flavor and texture as the bird inherently possesses.

VARIATIONS:

MOROCCAN CHICKEN:
Season the chicken with ground cumin and coriander, two spices used in North African cuisine. After removing the chicken from the pot, skim any fat from the surface of the liquid. Put 1 cup couscous in a bowl and add enough of the liquid just to cover, cover with plastic wrap, and let sit for 5 minutes. Fluff with a fork and serve alongside the chicken.

TOMATO-STEAMED CHICKEN:
Add 2 chopped tomatoes, 1 crushed garlic clove, a few sprigs of fresh thyme, and a splash of white wine to the water in the bottom of the pot before adding the chicken. Be sure to discard the thyme before serving. Reserve the broth for use as a simple soup with orzo.

ASIAN-STYLE STEAMED CHICKEN:
Add 2 cloves sliced garlic, 1 tablespoon grated ginger, a few tablespoons of soy sauce, and a splash of rice wine vinegar to the water before adding the chicken to the pot. Strain the broth after removing the chicken and discard the solids. Reserve the broth for use as a soup - you can quickly cook capellini in it and add chopped pieces of chicken, or save it for another day.

Makes 4 servings
Source: Tom Valenti's Soups, Stews, and One-Pot Meals by Tom Valenti and Andrew Friedman