Perfect Roast Chicken

Few can resist the succulent, juicy meat and crispy, golden skin of a perfectly roasted chicken. Here's a basic,...

D'Artagnan

Few can resist the succulent, juicy meat and crispy, golden skin of a perfectly roasted chicken. Here's a basic, practically no-fail recipe that's sure to become a family favorite.

Ingredients

  • Green Circle Chicken, about 3lbs
  • 2  Tablespoons  Duck fat
  • Coarse salt
  • Freshly ground black pepper

Directions

1. Preheat oven to 450 degrees F. Remove neck and giblets from the chicken cavity. Pat chicken dry with paper towels.

2. Generously season, inside and out, with coarse salt and freshly ground black pepper. Truss chicken with butcher's string. Rub softened duck fat over the skin. Place on a rack in heavy roasting pan. Roast for about 1 hour, or until chicken is golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F.

3. Remove chicken from the oven and allow to rest on a cutting board for about 10 minutes.

Roast Chicken Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Roast Chicken Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Roast Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.