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How To Roast The Perfect Chicken
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Works perfectly as intended. Do not buy this for chefs ninja stars, it doesnt work at all. It does handle high heat however as it landed in a fryer
Honestly for something to measure oven temps shouldnt shatter like mine have, but for the price what can i expect. Perfectly accurate, place in a steel steam table pan to prevent glass from going...
It's much more than a collection of recipes. In this book Kenji explains cooking techniques and the science behind them. Also ingredients and how to find them, how to use them. For many...
I had an overall positive experience at Le Cordon Bleu-Mexico. Their courses are really hands-on and you are always spending time in the kitchen and showing off your skills and your learning...
For a person who was too busy to cook and ate only at fast foods...it was worth the effort to really appreciate food and cooking by enrolling in the Le Cordon Bleu and graduating in 1982. I...
How to get crispy skin on roasted chicken? - Page 3
Gear mentioned in this thread:post #62 of 741/29/12 at 5:44pm
Add some thinly slice butter between the skin and the flesh. Cook it in hot oven, 200 Degree CELCIUS or 180. Baste it once every 10 minutes for 30 mins. You should get the crispy skin.
Otherwise...bake it like usual and once done, remove from the oven and pour some very hot oil over the chicken skin. You should get the crispy skin.post #63 of 742/8/12 at 7:19am
1) When roasting a larger chicken (5lbs or more), how do I adjust temperature/time to make up for it and still end up with a most chicken (especially chicken breasts- they always seem to turn out a bit dry)?
2) When roasting in a pan, should I elevate the chicken on a roasting rack inside of the pan or let it cook in its juices in the pan?post #64 of 742/8/12 at 9:27ampost #65 of 742/17/14 at 10:14pm
Cook it up right sitting on a beer can - Inside the Bird (2/3 full and with a bit of Garlic and herb thrown it). Normal heat will do. A bit of a herb and seasoning rub and spray with Olive oil. Bobs you uncle. The meat is beautify moist and you can adjust your temp to get crisp skin without the fear of the Bird drying out.!
Rickpost #66 of 742/18/14 at 9:50am
Stick your hand between the raw breast meat and the skin to separate it but not remove it - and if you're feeling crazy slather some herbed butter on the breasts before you put the bird into a high-temp oven - works every time. I also like to pour about half a cup of gran marnier into the cavity and stop it with a whole lemon.post #67 of 742/18/14 at 11:25ampost #68 of 742/18/14 at 12:22pmpost #69 of 742/18/14 at 2:51pm
Preheat oven to 500 F.
Use whole chicken surrounded by a bed of potatoes wedges (peeled) as thick as your thump. Remove neck and gizzards from bird cavity. Wash chicken and dry with paper towels. Open the cavity by trimming around it removing excess clumps of fat and some of the loose skin.
The opening needs to be somewhat open for best results. Melt a cube of butter. Brush butter over chicken then pour rest over potatoes. Salt the bird but NO OTHER SEASONINGS as they would burn at the high temperature. Roast in a Pyrex dish for 1 hour. The skin should be a deep brown. I have cooked more that 300 chickens this way.
After roasting, let rest a bit - do not cover with tin foil as steaming will soften the crisp skin.
Apply pepper to taste.post #70 of 742/24/14 at 4:28pm
Remove the chicken from any packaging. Remove the neck and giblets. Rinse the inside of the bird. Place the chicken in a clean container that is deep so that any leakage will be contained. Let the chicken sit uncovered under refrigeration for at least one and preferably two days, changing the container a needed to remove any moisture.
Moisture, wetness, is an enemy of the chef when roasting.
If you brine the chicken first then just follow the above steps after brining the chicken.
This process works for beef and lamb as well.
Interesting enough, pork benefits from having some moisture present when roasting it.post #71 of 743/28/14 at 5:44pm
yes there is......the secret is brining the chicken for at least two hours in a sugar salt brine.....kept in fridge of course. you then should have an herb butter and olive oil to rub in-between the breast and the skin of the chicken...its best to try to separate much skin from the meat everywhere on the chicken....adding herb butter in-between i prefer cooking chicken high temp 450 for 25 to 30 mins on each side, on top of a roasting pan......bottom i usually add veggies and potatoes....the proper pan is key.....the one that has pan and a flat cover with holes for the excess juice and fat to drain off chicken...gives nice flavor to veggies!!!post #72 of 743/28/14 at 6:10pm
I remove the wishbone then season inside and out then truss the chicken, make sure the skin is dry (I don't bother washing) then into a 500 F oven on a baker's rack for 20 minutes then reduce to 350 till done. Let rest NOT under foil then carve and enjoy. It really is that simple. I do love that video, but lets face it that's a luxury and really who has an oven that hot at home?post #73 of 743/28/14 at 6:16pmpost #74 of 743/28/14 at 6:45pm
Molly Stevens's recipe for roast chicken works well for me. Crispy skin, juicy, flavorful meat. Very simple. The problem I have is finding a chicken under 5 lbs. It works best with a smaller bird, so the breast isn't overcooked before the thighs are done.
While Molly Stevens's is my favorite method, Jacques Pepin's method works, too.
That method, too, suggests using a smaller bird so the thighs get done before the breast is dried out.
Recently when I could only get my hands on a bigger bird and didn't have time to dry brine it a la Molly Stevens, I did the Barbara Kafka high heat method and that worked well, too.
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