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Thread: Roasting a whole chicken??

  1. #11
    I've been doing a combo of a few recipes. Salt (a good amount) a few days in advance and let it sit in the fridge on a rack--though I wish I could hang it. That's from the Zuni Cafe. The skin gets really dry and darker (especially dark on a good quality well-raised chicken, in my experience). Rub a lot of room temp butter on the skin. Roast as in the Thomas Keller recipe, but leave un-trussed as Heston suggests.
    I haven't really found any reason to ever stuff it, because it tastes so good as is. The only thing that would improve it for me would be to spit roast it.

  2. #12
    Beer can or on a chicken stand. Rub the skin with S&P, garlic and herbs and stuff with fresh herbs and whatever fruit that's available. You pick the temp until done. Crispy skin and moist meat every time.
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  3. #13
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    I too haven't tried the two cast iron skillet method but bought the cookbook and will try this at soon as possible. A friend tried it and was ecstatic about how fantastic the chicken turned out. The cookbook looks fantastic. Open Range is the title and the author is Jay Bentley.

  4. #14
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    Oops, here is a link for the cookbook: http://www.amazon.com/Open-Range-Ste...rds=open+range

  5. #15
    Senior Member wellminded1's Avatar
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    Eleven Madison Park style, mmmm. But Kellers recipe has always been my favorite and got to.

  6. #16
    It's probably a mistake to ascribe roast chicken methods to chefs and restaurants. It's a freaking roast chicken. My .02.

  7. #17
    Senior Member tkern's Avatar
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    Keller's method is solid as long as you have a 2.5# bird and brining is always a good call. People should brine more of their food. An easy chx brine: 1 liter water, 20g dextrose, 35g kosher salt. 24hrs in brine. let dry for 6 hrs then roast.

  8. #18
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    My favourite quick and easy method at home is similar to the two cast iron pan approach:
    Butterfly the chicken, marinade in whatever you like and cook the whole bird in a sandwich press/panini grill. Super moist, super crisp skin and heaps of novelty value.

    For a proper roast bird - I brine, dry and roast hard, and I'm not averse to barding the breasts.

    At the restaurant: I break it down, cook the breasts sousvide at 65 for 70-80 minutes. Brine the legs, remove the thigh bone and skewer the skin together, poach off in court bouillon and then deep fry. Finish the breasts in a hot pan for skin crispness.

  9. #19
    I like to dry my brined birds overnight on a rack in the ice box. Then I dry it really well and roast at a high temp. When I don't have time or space for brining I pretty much season, truss and roast.

    Now that it's grill season I like to put a trussed bird on the top rack and smoke with apple or cherry.

  10. #20
    I've gotten a bit tired of brining, too. I've done a couple that were rubbed liberally with kosher salt, and then rested uncovered in the fridge for a day or two before roasting, and those have been the best of all.

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