There are three finesse points to a perfect roasted chicken. Though infinite variables make one roasted chicken different from another (the quality of the chicken, the seasonings used, how long you cook the bird), three main goals are essential if you want to wind up with a perfect roasted chicken. They concern seasoning, oven temperature, and — the most talked about issue but rarely addressed practically — the maintenance of a juicy breast and fully cooked thighs.
Seasoning in this case is salt. A chicken should be liberally salted. It should have a visible coating of salt, not just a fey sprinkle. As Thomas Keller put it to me, “I like it to rain down on the chicken.” An aggressive use of salt not only seasons the exterior so the chicken tastes delicious, it also helps dehydrate the skin so that you wind up with a crisp brown skin and not a pale soggy one.
Chickens should be roasted in a very hot oven, as hot as your stove and kitchen can take. A hot oven —ideally 450 degrees but at least 425 degrees — accomplishes two important feats: It browns the skin, and it cooks the leg and thigh fast, giving the breast less opportunity to dry out.
The most common reason people end up with a dry and flavorless breast is that they fail to address what is happening in the cavity of the bird. If the ends of the legs are not tied together in front of the cavity or if the cavity is empty, hot air swirls around the cavity of the bird, cooking breast from the inside out. To prevent this, you must truss the chicken, which I think is part of the pleasure of roasting a chicken, but something most home cooks don’t want to bother with. If you count yourself among the latter, simply put something into the cavity, preferably something tasty — lemon, onion, garlic, herbs. I repeat: If you don’t want to truss the chicken, stick a lemon in it.
Of course, you don’t want to under- or overcook the bird. My experience of roasting a chicken most weeks of the year for the past 20 years is that 1 hour at 450 degrees is perfectly sufficient for a 4-pound bird (50 minutes for a bird under that). But as a rule of thumb, you should use the cavity juices to judge doneness. After 45 minutes, if you tilt the bird so that the juices spill cracklingly into the rendered fat, you will notice that they are red. When you tilt the chicken and the juices that stream out are clear, it’s safe to take the bird out of the oven.
Finally, a chicken ought to rest a good 15 minutes before you cut into it. Don’t worry about the chicken getting cold. It won’t. It’s a big, solid bird that retains heat well (touch it after 10 minutes and see for yourself).
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I had the good fortune of growing up within a 20-minute drive of Los Angeles' Little Saigon, where it was common to find freshly baked baguettes cradling perfect slices of barbecue pork or pâté to the tune of three for $5. I've always wanted to try making my own.
However, the gap between my cooking experience and dining experience with Vietnamese cuisine could not be further apart than New York and Saigon. So, when I set out to create my bánh mì, I knew that I could not hope to recreate an traditional version that would do those sandwich shops justice. I set out to create my own version.
This recipe aims to be easier and more accessible in terms of ingredients. Instead of barbecue pork or pâté, I used roast chicken (which I made myself, but can easily be substituted with store-bought rotisserie). And in place of the mysteriously addictive butter (MSG anyone?) with equally mysterious ingredients, I made a simple homemade mayo. And lastly mint — bánh mì aficionados might find this strange (I myself have never seen mint in bánh mì before) but mint in general is used often in Vietnamese cuisine, and I think it's a nice touch.
But, in the end, I think the most important thing is the bread. The bread still makes the sandwich, no matter what kind of sandwich it is. So make sure to find a truly excellent baguette that makes that crackling sound when you tear off a piece.
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Everyone has a go-to meal right? You know, that meal you make whenever you want something that you know will turn out great every single time. That’s the meal I’m talking about!Well, roasted chicken thighs are my go-to meal. I’ve been making roasted chicken thighs almost once a week for the past few years, in fact. I make this meal whenever I have friends over for dinner, book club meetings, nice Sunday night dinners at home, or an easy week night dinner after a long day at work. It’s an all occasions meal really. Because this roasted chicken thighs recipe is so incredibly easy! As long as you have a cast iron skillet, you are golden.. and your chicken thighs will be too! The skin gets so crispy using this method that it almost tastes like bacon. Almost. The skin is truly the best part. It’s the closest thing you’ll get to fried chicken without actually frying it, which coming from a girl who’s favorite foods used to be bacon and anything fried before going gluten-free, that means something! But, the thigh meat is not to be overlooked – because it is cooked to perfection! Super moist and tender – what more could you ask for!?Next time you need a quick and easy meal that is sure to impress your friends, try this recipe for roasted chicken thighs!For more great recipes like this one, visit A Dash of Megnut.
I just love this roasted chicken with mushroom ragout recipe. This is a great paleo recipe and gluten free.
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This variation on the orange and poultry marriage is perfect for one of those Sunday nights in February. I’m thinking of one when the winter vegetables have begun to all taste the same and you’re craving flavors that will warm you up, electrifying your sense of taste and smell. The acidity of the orange juice in this sumptuous braise, paired with the depth of flavor that ancho chiles deliver, are a potent combination.
A whole chicken, cooked on the grill, is a delicious summertime meal option. Cooking a whole chicken serves a larger group and keeps the meat very moist. Today, we prepared our whole chicken in a Cobb Grill. This grill is compact and the base of the unit remains cool, allowing you to do the cooking on any outdoor table. We chose a larger bird than the recipe called for (approximately 6 pounds) which took longer than an hour to cook and did require more charcoal. We followed the recipe pretty closely, but eliminated the turning every 10 minutes step, as we were concerned about losing heat when removing the lid. The chicken was extremely tender and flavorful. The skin did get brown, but not crisp. If you like crisp skin, we recommend removing chicken from the grill prior to reaching its ideal temperature (160 degrees) and placing the chicken in a 500 degree oven for 10 minutes. We always use a good digital thermometer to check the internal temperature of any meat — it takes the guesswork out of achieving the correct doneness.