Friday, July 16, 2010

Roast Chicken

I was going through some photos and came across this one from a cooking lesson I taught to Jen, author of a great food blog called THE TINY URBAN KITCHEN. We made roast chicken and I cant help but want to make one right now.

There’s something  about roasted chickens — perhaps it’s the down-to- earth simplicity, the intoxicating flavors and smells, the comfort that seems to be at the table amongst friends and family, who knows and who cares, the point is that its by far one the best meals you can have if done properly.

As a chef people always ask me what should I cook that will impress my family or dinner guests? Well, this is it.

I'm sure your hoping for a recipe, sorry not today.   But here are some helpful hints to make the perfect roast chicken

Brine: YES YES YES
Want Crispy skin : Rub your chicken dry and then rub with butter and lots of it
Seasonings: here is where its up to you...my favorite is Maine sea salt and fresh cracked pepper
To truss or not: no need for smaller birds 3lbs and below...
Cooking Time and Temp: 3 1/2 pound bird 400 for 90 minutes
Rest: make sure to let it rest for 20 minutes once you take it out, covered loosely with foil

1 comment:

Tiny Urban Kitchen said...

That was a GREAT cooking lesson! I would highly recommend it to anyone.

hee hee, people looking for that recipe can always find it on my blog post about the cooking lesson. :)

That chicken you made tasted fantastic! My home one still couldn't beat it, although it was still quite delicious!