Roast Chicken

[Anonymous No.10115447]

How do you roast yours? Here is my way (adapted from a few Serious Eats recipes)

Step 1:
>Spatchcock the chicken (remove its spine, lay flat and press on the breast until it sits flat)
>Tuck the "nubbins" under the wings

[Anonymous No.10115464]

>>10115447
Truss after adding rosemary and shallots to the cavity. Rub with olive oil. Sprinkle lightly with kosher salt. About 45 minutes at 400F.

[Anonymous No.10115705]

>>10115447
season the skin, stuff pads of butter under the skin, place half an onion in the cavity, and then spritz the skin with fresh orange juice.

place in pan with half inch of vegetable stock.

[Anonymous No.10115726]

Do you guys eat the Parsons nose?

[Anonymous No.10115776]

I forgot I made this thread lmao

Step 2:

>mix 1.5tsp salt, 1tsp pepper, 1tsp baking powder, and 1tsp of herbs
>rub 1tbsp oil over the chicken and rub the herb mixture on

[Anonymous No.10115781]

>>10115726

yes. OP if you're actually doing this post some more pictures!

Also fuck yeah I love me a spatchcocked bird

[Anonymous No.10115845]

Step 3:

>Preheat your oven to 500F and place bird on a wire rack lined baking sheet legs facing the back of the oven on the upper middle rack - roast for 20-40 mins depending on the size of the bird.

[Anonymous No.10115862]

Blue Power chicken, niggers!!

[Anonymous No.10115866]

>>10115726
gross looking factory bird

[Anonymous No.10115894]

>>10115845
>500F

[Anonymous No.10115907]

Step 4:

>Cook until legs are 175F and breast is 155F.
>The FDA says 165F is when chicken is cooked but ill link an image of pasteurization time for chicken next.
>If the chicken starts browning too fast turn down the heat to 450F

[Anonymous No.10115912]

>>10115726
Sure do! Trussers btfo spatchcock fags.

[Anonymous No.10115916]

>>10115894
The trick is hot and fast, it doesn't give the bird time to dry out. This bird took exactly 30 mins at 500F.

>>10115907
As you can see, a bird only needs to stay at 155F for 45 seconds to pasteurize - something that carry over cooking will more than take care of. This way you are guaranteed not to overcook your bird and will get moister chicken.

[Anonymous No.10115926]

Step 5:

>Plate it up on a tiny plate with huge stalks of broccoli for some reason.

The chicken is tender, juicy and the baking powder helps make the skin extra crispy.

[Anonymous No.10115963]

>>10115926
I love roast chicken

[Anonymous No.10116082]

>>10115926

that chicken looks fucking good man

btw seriouseats made a pretty good video on roast broccoli too

[Anonymous No.10116111]

>>10115726
tastiest part of the chicken tbqh famalam

[Anonymous No.10116132]

>>10115726
Fuck yes, tasty, crunchy, crisp and its been sitting in that juice because my oven is too small for anything but a baking sheet.

[Anonymous No.10116137]

>>10115862
How did it taste

[Anonymous No.10116142]

>>10115726
Does it have a gland in there?

[Anonymous No.10116174]

>>10116142
No, it's just a fatty nub of chicken.
It's delicious.

[Anonymous No.10116496]

>>10116082
didn't know that! ill check it out

[Anonymous No.10116522]

>olive oil
>salt
>pepper
>onion, lemon, rosemary, and thyme in the cavity
>roast for like an hour and a half at 375
wa la

[Anonymous No.10117099]

>>10115447
>>10115726
wtf I want to fuck chickens now

[Anonymous No.10118676]

Trussed chickens always turn out like shit for me