tag:blogger.com,1999:blog-625514177505810173.post7151973948083585450..comments2023-10-25T09:00:04.611-07:00Comments on Blackened Out: 2010 Challenge: What are Ya, Chicken?Renehttp://www.blogger.com/profile/10779979025693551840noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-625514177505810173.post-60791829007676597322010-10-01T09:36:54.273-07:002010-10-01T09:36:54.273-07:00I really like Ina Garten's Perfect Roast Chick...I really like Ina Garten's Perfect Roast Chicken recipe. The thyme, garlic, lemon, and melted butter not only flavor the bird, but make it unbelievably juicy.Fleurdelicioushttp://www.fleurdelicious-nola.comnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-72549150115324897492010-10-01T09:36:32.182-07:002010-10-01T09:36:32.182-07:00I really like Ina Garten's Perfect Roast Chick...I really like Ina Garten's Perfect Roast Chicken recipe. The thyme, garlic, lemon, and melted butter not only flavor the bird, but make it unbelievably juicy.Fleurdelicioushttp://www.fleurdelicious-nola.comnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-30691378912174468932010-10-01T08:25:41.479-07:002010-10-01T08:25:41.479-07:00This is from Cooks Illustrated. I've used it ...This is from Cooks Illustrated. I've used it a few times and it does work. It doesn't crisp the skin well but the meat is great. <br /><br />Jonathan <br /><br />A three-and-one-half-pound bird should roast in fifty-five to sixty minutes while a four- to four-and-one-half-pound bird requires sixty to sixty-five minutes. If using a V-rack, be sure to grease it so the chicken does not stick to it. If you don’t have a V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side. If using a kosher chicken, skip the brining process and begin with step 2.<br /><br />Ingredients<br />1/2 cup table salt<br />1/2 cup sugar<br />1 whole chicken (about 3 pounds), giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels<br />2 tablespoons unsalted butter , melted<br /> vegetable oil for brushing v-rack<br />Instructions<br /><br /> 1. Dissolve the salt and sugar in 2 quarts cold water in a large container. Submerge the chicken in the brine, cover, and refrigerate for 1 hour.<br /><br /> 2. Place shallow roasting pan in oven and heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.<br /><br /> 3. Remove heated pan from oven and set oiled V rack in it. Place chicken on rack, wing side up. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up. Roast until instant-read thermometer inserted in breast registers 160 and in thigh registers between 165 and 170, 10 to 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.jshushannoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-86033167790147611242010-10-01T08:07:51.683-07:002010-10-01T08:07:51.683-07:00I live and die by the recipe in the Chez Panisse c...I live and die by the recipe in the Chez Panisse cookbook. Take a well dried chicken, sprinkle inside and out with salt, pepper, red pepper flakes, and crushed fennel seed. Put some thyme inside the bird. 400 degress for one hour. F-ing delicious.TJnoreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-37084643704859088132010-10-01T07:47:13.355-07:002010-10-01T07:47:13.355-07:00The overnight or overwork fridging of the bird unc...The overnight or overwork fridging of the bird uncovered dries the skin out considerably. Also, in an unscientific study I noticed the skin was more taut than before it dried. <br /><br />Anyone else care to chime in on their chicken roasting technique?Renehttps://www.blogger.com/profile/10779979025693551840noreply@blogger.comtag:blogger.com,1999:blog-625514177505810173.post-91218896488813180732010-10-01T07:42:11.608-07:002010-10-01T07:42:11.608-07:00I subscribe to the "moisture is the devil&quo...I subscribe to the "moisture is the devil" theory of chicken roasting. <br />My go to technique is rinsing, then drying the chicken, then generously salting and peppering it. (I use Dean and Deluca truffle salt b/c I was given some for Christmas, but regular salt is fine too.) Then I put the chicken breast down in a cast iron skillet and bake it at 450 for an hour. I end up with a nice moist flesh and perfectly crisp skin.Shellyhttps://www.blogger.com/profile/03408929681739560085noreply@blogger.com