Post by wilderness on Sept 2, 2019 11:08:55 GMT -5
My Favorite Crispy Roast Chicken-Birdy
This results in a juicy, crispy chicken. I originally found the recipe in the newspaper years ago—the B&B owner said it was a signature meal which she served her guests.
The salt initially draws out moisture from the chicken but then the juices are drawn back into the bird, carrying the seasonings with them. It also helps to dehydrate the skin for a crispy result. NOTE: You could include your favorite dry seasonings in the brining stage. The juices will help pull the seasonings into the chicken meat.
By changing the position of the chicken during roasting, it helps to distribute the browning and juices evenly. This must be done on a rack in a shallow baking pan to allow the heat to surround the whole bird. Use an instant-read thermometer to test for doneness.
STEP 1: MARINATION
One 3-4 lb. fryer chicken (important—no larger than 4 lb. or this doesn’t work. If you need more, do two chickens at the same time.)
Kosher salt (total--1 1/2 tsp. or so) Warning--will not work with any other kind of salt. Kosher has no additives and is in flakes. It isn't as salty in measurement as table salt. If you use a chicken smaller than 3 lb., use scant measures.
Freshly ground black pepper (tastes the absolute best)
Originally, the directions said to wash and dry chicken(s). The USDA does not recommend this anymore since it contaminates the surrounding surfaces. I just pat it dry outside and in the cavity with paper towels before seasoning.
Sprinkle 1/2 tsp. Kosher salt and a generous grind of pepper inside. (I measure out the salt into a small bowl and grind the pepper for the whole chicken into the mix before my hands get contaminated. That keeps the pepper grinder clean.)
Repeat the process on the bottom of the chicken and on the top--1/2 tsp. salt plus pepper on each side. (One and a half tsp. salt may seem like a lot, but Kosher salt does not measure the same as table salt because of its large grains and is only about half as salty.)
Tightly seal the chicken in a plastic bag, forcing out the air. Refrigerate for at least 8 hours and up to 24. This process flavors the chicken and removes moisture from the skin, making for a crispy result.
STEP 2: ROASTING
Heat the oven to 425F.
Take the chicken out of the bag. Using paper towels, pat it dry. Tuck the wings under to help support the chicken. I do not truss the chicken because I like the skin crispy all around.
You could rub olive oil or butter on at this time (which the original recipe did), but I never do and it still browns nicely. If you haven’t included them in your dry brine, sprinkle the inside and all around the outside with your favorite seasonings. I use garlic powder, powdered thyme, and crumbled dried basil.
Place on a rack in a shallow pan breast side down. Roast for 30 min. and then turn chicken right side up. Roast for another 30 to 45 min. or until the chicken tests done. Insert an instant-read thermometer into the thickest part of a thigh without touching bone. It should read 165F. Let it sit for 15 minutes while you make the gravy so the juices will return into the meat and not run out when you cut it.
STEP 3: GRAVY
Pour the fat out of the pan, add some water and simmer until all the brown bits stuck on come loose. There won't be much in the pan but it is very concentrated, so you will get more gravy than you realize. You can use some unsalted chicken broth or water or both. Use your favorite gravy-making process from here on. You probably won't need to season this because of the salt from the chicken.
This results in a juicy, crispy chicken. I originally found the recipe in the newspaper years ago—the B&B owner said it was a signature meal which she served her guests.
The salt initially draws out moisture from the chicken but then the juices are drawn back into the bird, carrying the seasonings with them. It also helps to dehydrate the skin for a crispy result. NOTE: You could include your favorite dry seasonings in the brining stage. The juices will help pull the seasonings into the chicken meat.
By changing the position of the chicken during roasting, it helps to distribute the browning and juices evenly. This must be done on a rack in a shallow baking pan to allow the heat to surround the whole bird. Use an instant-read thermometer to test for doneness.
STEP 1: MARINATION
One 3-4 lb. fryer chicken (important—no larger than 4 lb. or this doesn’t work. If you need more, do two chickens at the same time.)
Kosher salt (total--1 1/2 tsp. or so) Warning--will not work with any other kind of salt. Kosher has no additives and is in flakes. It isn't as salty in measurement as table salt. If you use a chicken smaller than 3 lb., use scant measures.
Freshly ground black pepper (tastes the absolute best)
Originally, the directions said to wash and dry chicken(s). The USDA does not recommend this anymore since it contaminates the surrounding surfaces. I just pat it dry outside and in the cavity with paper towels before seasoning.
Sprinkle 1/2 tsp. Kosher salt and a generous grind of pepper inside. (I measure out the salt into a small bowl and grind the pepper for the whole chicken into the mix before my hands get contaminated. That keeps the pepper grinder clean.)
Repeat the process on the bottom of the chicken and on the top--1/2 tsp. salt plus pepper on each side. (One and a half tsp. salt may seem like a lot, but Kosher salt does not measure the same as table salt because of its large grains and is only about half as salty.)
Tightly seal the chicken in a plastic bag, forcing out the air. Refrigerate for at least 8 hours and up to 24. This process flavors the chicken and removes moisture from the skin, making for a crispy result.
STEP 2: ROASTING
Heat the oven to 425F.
Take the chicken out of the bag. Using paper towels, pat it dry. Tuck the wings under to help support the chicken. I do not truss the chicken because I like the skin crispy all around.
You could rub olive oil or butter on at this time (which the original recipe did), but I never do and it still browns nicely. If you haven’t included them in your dry brine, sprinkle the inside and all around the outside with your favorite seasonings. I use garlic powder, powdered thyme, and crumbled dried basil.
Place on a rack in a shallow pan breast side down. Roast for 30 min. and then turn chicken right side up. Roast for another 30 to 45 min. or until the chicken tests done. Insert an instant-read thermometer into the thickest part of a thigh without touching bone. It should read 165F. Let it sit for 15 minutes while you make the gravy so the juices will return into the meat and not run out when you cut it.
STEP 3: GRAVY
Pour the fat out of the pan, add some water and simmer until all the brown bits stuck on come loose. There won't be much in the pan but it is very concentrated, so you will get more gravy than you realize. You can use some unsalted chicken broth or water or both. Use your favorite gravy-making process from here on. You probably won't need to season this because of the salt from the chicken.
