C’s Stellar Roast Chicken

If there is one thing that everyone should have in their cooking repertoire is a good roast chicken!

11136745_683744288424027_2770254359429282826_n

However roast chicken can be difficult to get right! How do you get that wonderful crispy skin but not overly dry breast meat?

This is a question I have tried to figure out for many years. I have followed numerous recipes, trying various methods such as basting, marinating, stuffing, low heat, high heat – you name it. And although the outcome has been good – it has never been stellar.

Then C comes along and after a few attempts (some of which were rather unsuccessful, I might add). He figured it out! The secret? Thomas Keller and bringing everything back to basics!

This has really become the go to recipe for us and it is so simple! It works as mid-week meals, Sunday roasts or even dinner parties – Everyone loves roast chicken!

Ingredients:

  • 2.3 kg (5 lb) chicken, room temperature
  • Salt
  • Pepper (black, white or both)
  • Herbs (optional)

Equipment

  • String
  • Skillet (oven proof pan or roasting pan works well too)

Directions:

Pre-heat oven to 205ºC (400ºF)

Pat dry your chicken to make it as dry as possible. Liberally salt and pepper your chicken both inside and out. The salt helps to create the crispy skin.

Truss your chicken. Basically you want it as compact as possible to ensure even cooking.

Pop it into the oven for 1.5 hours.

Allow the chicken to rest for 10-15 mins. Carve and Serve!

Thats it! So simple, so straight forward, so delicious!

Here are the step-by-step photos instructions:

All the equipment you will need.

IMG_6478

IMG_6480

IMG_6482

IMG_6484

IMG_6485

IMG_6491

IMG_6493

7 thoughts on “C’s Stellar Roast Chicken

    1. That is so lovely to hear – I do sincerely hope that you give this a go and I would love to hear from you if you do. I think its important that you have a meat thermometer at hand, just to make sure you have reached the proper internal temp of the chicken. :)

  1. Is that a cast iron skillet? If so being that said material maintains and distributes heat so well (evenly across surface) is it better suited for this recipe? Or does oven cooking render pan make irrelevant? Sorry for being such a geek. The finished bird looks yummy and I want mine to be a perfect copy.

    1. Hi Alex – yes it is a cast iron skillet! I am really not certain if oven cooking would render the pan irrelevant in the technical sense, however, we have used both the cast iron and a normal oven proof pan with the same results! Let me know how it goes :)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s