Basic Roast Chicken

I think fridge temp. Takes too long for it to get to actual room temp, according to things I’ve read. But I’m no kitchen scientist, nor do I play one on the F&DB.

quote:

---

Not mentioned was if the chicken was room temperature or fridge temp. What's your opinion?

---

I'd not want to cook and eat a chicken that was left out to get to room temperature.

As for how I like to roast a chicken, this is my go-to.

I let a stick of butter come to room temperature to soften and while that is happening I will mince some fresh garlic, parsley, green onions and some garden fresh sweet basil and a bit of rosemary.

I mix all these seasonings into the softened butter and use a wooden spoon handle and my fingers to work the skin of the chicken loose from the meat. Once that is done I'll put the seasoned butter between the meat and skin and do my best to get it in all parts of the breast, legs and thighs.

Then I season the outside of the chicken with salt and pepper and bake it in the oven or grill it with indirect heat until done.

The chicken comes out moist and is very flavorful.

quote:

---

What temp do you roast in the oven at?

---

350 degrees. I will sometimes put it on a cooking rack suspended above the bottom of the pan and put a little moisture in the bottom the pan, unless I also cook vegetables with it and then it's thick slabs of onion, place the chicken on top of that and then add the rough cut carrots, potatoes, celery and some mushrooms.

That way it's pretty much a complete healthy meal in one pan.

I let it sit for about an hour out. Then I put in my 3.5 quart Staub, truss the legs, tuck the wings, salt and pepper inside and out, 400 degrees 40 minutes covered, remove lid 10-15 minutes uncovered to brown.

While resting bring pan juices to a boil and reduce then whisk in a couple tablespoons of butter, some chopped parsley or sage and serve over the chicken.

We eat it probably 3 times a month and it’s my favorite meal and has been since I was about 10.

I use the Thomas Keller Roast Chicken recipe that is all over the web. High heat at 450 gets the skin crisp.

Not in the recipe, but I use a broiler pan with the slots so the juices drip through to sliced and seasoned potatoes and onions that I put underneath. When done, can pour off the fat/juices and make gravy with it.

quote:

---

What temp do you roast in the oven at?

---

475 for about 20 minutes (over sear) to brown up the skin and then drop to 400 for the remaining roast.

Anyone who wants an incredible roast chicken and is willing to put in a little work look up Thomas Keller's recipe from Bouchon. Arguably the chicken chef in the US. At least the first time do everything step by step don't skimp or shortcut anything and if you do you will likely have the best roast chicken you have ever had. The recipe and techniques are restaurant-based based so they take a little extra time at home for example the bird needs to sit open in the fridge for 48 hours.