Roast Chicken

    98
    AuthoradminuserDifficultyBeginner
    Yields1 Serving
    Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
    Ingredients
     One 2-to 3-pound farm-raised chicken
     Kosher salt and freshly ground black pepper
     2 tsp minced thyme (optional)
    Direction
    1

    Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier : the heat, the better.

    2

    Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

    Change Section
    3

    Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

    Ingredients

    Ingredients
     One 2-to 3-pound farm-raised chicken
     Kosher salt and freshly ground black pepper
     2 tsp minced thyme (optional)

    Directions

    Direction
    1

    Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier : the heat, the better.

    2

    Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

    Change Section
    3

    Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

    Roast Chicken

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