Best way I have found is to brine for a few hours, then let sit on a rack in fridge until dry. About an hour before cooking take rack out salt liberally and let come to room temp. This will draw out any moisture left in the skin.
Crank oven to highest temp 550 if possible. Take orange juice and add a little water to it. Pour over the bird. Sprinkle with dried thyme, pepper.
Place In oven and drop temp to 400. Rotate every so often unless using convection oven.
Cook until it hits 145 and let rest then before serving return to a 550 oven to crisp skin.
We do ducks same way and were famous for it.
Beer can chicken. Maybe not sophisticated enough for this crowd. Yeah, ask Thomas Keller how to roast a chicken? He must cook them at home.
For a 3.5# bird I wedge out a lemon, stuff thyme, garlic clove and the wedges in the bird, truss, season and roast it at 425 convection for 22-23 minutes to par cook for service. Just increase the cook time by idk maybe 5-6 min if you wanna take it all the way to done.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
NY Times idea of using a lodge pan and splaying the bird. (By the way I bought a giant Lodge pan and tried the same idea for turkey, made the best and fastest Thanksgiving turkey in my many years of cooking for Thanksgiving, I'm just a amateur though..)
I might have to try beer can chicken. Never had it, and there are so many good reviews. My biggest problem with roasting a chicken is that even though the thermometer says it's done, I always end up with bloody joints. Not in the meat, but in the joint. Then I don't trust it and have to stick things back in the oven and it dries out.
Our grocery store makes an excellent rotisserie chicken for basically the cost of the raw bird. It's a guilty pleasure--it's always good and there are no dishes to wash.
Now is not the time to bother me. And it's always now. Wiley Miller
If you don't know when a chicken is done..................well, the knife isn't the problem.
I have to say that I have tried that Thomas Keller bird a few times and it doesn't impress me that much. It works, but it isn't that great IMO. I first saw it on a No Reservations episode and first tried it out a couple of years ago. The video is below. I think it is a good base, but it wasn't all that moist. It might be in the variation of birds I get locally -- I'm not sure.
Frankly, I can break down a bird and roast it in a way that will taste much better and guarantee being more moist, so I don't roast whole chickens much anymore. Maybe my mind will be changed with this thread. With that said, roasting a whole chicken also deprives you of the need to use a knife to break it down. It's always fun to play with toys.
Edit: I will be the first to admit that TK would probably make an awesome bird every time, but I am not TK so I rely on techniques that compensate for my inadequacy.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote