Chef: Me
Dish: Truffle Roast Chicken
One 3.5 to 5# free range chicken
1 black truffle
1 stick cultured butter
1# cipollini onions
1 sprig time
Fluer de sel
black pepper. at finish
Pat dry the bird
carefully separate the skin from the breast
thin slice the truffles, place half under the skin and season with fluer de sel and cracked pepper under skin.
take a skewer and prick a bunch of holes inside the cavity of the bird
season inside
add stick of butter, cipollini onions, and thyme to cavity.
season out side of bird
let sit uncovered over night in the fridge.
next day preheat oven to 500 degrees
pull out bird and let sit for 45minutes to 1 hour
place in center rack of oven uncovered
cook for 30-45 minutes check temp if not quite done check in 10 minute increments.
when 160 degrees pull out and lightly cover with foil for 15 minutes.
Use hands, make mess, enjoy.
Are you trussing that bird?
Chef: Me
Dish: Truffle Roast Chicken
One 3.5 to 5# free range chicken
1 black truffle
1 stick cultured butter
1# cipollini onions
1 sprig time
Fluer de sel
black pepper. at finish
Pat dry the bird
carefully separate the skin from the breast
thin slice the truffles, place half under the skin and season with fluer de sel and cracked pepper under skin.
take a skewer and prick a bunch of holes inside the cavity of the bird
season inside
add stick of butter, cipollini onions, and thyme to cavity.
season out side of bird
let sit uncovered over night in the fridge.
next day preheat oven to 500 degrees
pull out bird and let sit for 45minutes to 1 hour
place in center rack of oven uncovered
cook for 30-45 minutes check temp if not quite done check in 10 minute increments.
when 160 degrees pull out and lightly cover with foil for 15 minutes.
Use hands, make mess, enjoy.
imho. I think that 30+ minutes for a bird to be in a convection oven @ 500 degrees may be a little extreme (you run the risk of over browning the skin and still having raw meat between the thigh, forcing you to cover the bird and lose crisp).
Removing the bird from the oven at 160 degrees, as you suggest, is a bit late if you are planning on covering the bird for 15 minutes. Not sure why you would cover the bird anyway, it would only create steam and continue to aid carry-over cooking and sog out the skin. This move would seriously increase chances of dry meat and not crispy skin.
There is a lot of moisture in the skin of a chicken. To blast at full heat off the get-go will take much longer to crisp and brown the skin. This extreme heat will also cook the meat more violently, causing more moisture loss during cooking than necessary. .. dry.
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