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My Favorite Roast Chicken

August 11, 2011

Roast chicken should be one of the simplest recipes out there, yet I could never get it quite right. Either the white meat was too dry, the dark meat undercooked. The skin not quite crispy enough. I tried everything, slow and low, fast and high, breast up breast down but it was never just right. Until now. I came across this recipe on Epicurious. It turns out the secret to a succulent, crispy bird is to start with a dry chicken, dry pan and lots of salt.


1 2-3 pound farm raised chicken
kosher salt and pepper
2 teaspoons minced thyme
Dijon mustard

Preheat the oven to 450
Rinse the chicken and dry thoroughly with paper towel
Salt and pepper the inner cavity, then truss.
Cover the outside of the bird with salt (about 1 tbsp) and pepper to taste
Place chicken in a saute or roasting pan and put it in the oven.
Leave it for about 50-60 minutes (you’ll know it’s down when the juices run clear and the legs wiggle loosely from the body)
Once it’s done, add chopped thyme to juices in pan and baste bird with the juices
Let stand for about 15 minutes, then carve
Serve with butter and dijon mustard


One Comment leave one →
  1. September 29, 2011 10:47 pm

    Tammy – Thomas Keller’s Roast chicken is my favorite too. In fact, I made it yesterday for dinner and used some of the left over for my salad for lunch today. Thanks for stopping by my blog earlier. You have a nice blog too, and I will visit again.

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